Events and Workshops

Thursdays/Friday short one topic
Evenings at The Fermentary Book in to attend a workshop on various ferment-related topics including Wild Soda, Sauerkraut, and Kimchi. A great one to do with friends before dinner, or as a get together. We will be updating them each month - check the link below for upcoming topics and follow us on instagram/facebook to stay in touch x The Fermentary - 394 Queens Parade, Fitzroy North 3068
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Melbourne: 22nd-23rd July Sydney: 12&13th August 2022; Hobart: TBD
Mould: A Cheese Festival Australia’s favourite cheese festival is back! We’ll be there alongside the best artisan cheese producers from across the country for a day of cheese, wine, drinks, chats and more. Pick up a ticket and meet us at Mould!
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TBA | 10:30 - 12:30
Kuura Tea Dive Intrigued by Pu'erh tea? Need to ditch coffee and go to a different plane? Ayden from Kuura Tea is joining us again, for a wintery Saturday morning to go on a deeper dive into all the raw Pu'erh. Yes. This time we focus on Raw. Pickwick House - 394 Queens Parade, Fitzroy North VIC 3068
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6th August 2022 | 11am ~ 4pm
Kraut, Kefir, Kimchi & Kvass A fermenting ‘101’ class, where you will learn about salt, different preserving techniques, two of the most popular cabbage recipes (Kraut & Kimchi), Kvass, and all about SCOBY’s with a focus on Milk Kefir. Pickwick House: 394 Queens Parade, Fitzroy North 3068
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7th August 2022 | 2pm - 5pm
Growing Oyster Mushrooms at Home This workshop will introduce you to the meditative world of mycelium and fungi. It is relaxed and hands-on where you'll learn a couple easy ways to grow mushrooms and be invited to try your hands at preparing your own mushroom grow. 394 Queens Parade, Fitzroy North, VIC 3068
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18th August 2022 | 6:30pm ~ 8:30
Milk Kefir Love (Thursday Evenings) Milk kefir is well known as one of the best natural gut lovers out there. We will show you how to easily incorporate this little SCOBY into your daily routine and how to get it into the guts of people you love. We'll start with the basics, you'll meet your new SCOBY- make some milk kefir and then move onto flavouring, making butter, labneh, catching the whey and then making a naturally fizzy and gut-loving soda. You'll go home with all: a milk kefir SCOBY in a jar and ready to feed when you get home a whey soda flavoured with fresh fruit of your choice to finish fermenting at home milk kefir cultured butter an illustrated recipe card to help remind you We'll enjoy flavoured milk kefir and labneh throughout the morning. Pickwick House: 394 Queens Parade, Fitzroy North 3068
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20th August 2022 | 2pm ~ 4:30pm
Wild Soda Join us for an afternoon where we delve into everything Wild Soda - we'll talk about its background and make a variety of drinks using everything from, whey to milk kefir SCOBYs to the yeast existing on the fruit. You'll go home with new recipes, a couple fermenting drinks, and new insight into the world of sodas. There is also an option to get a discounted SCOBY. Pickwick House: 394 Queens Parade, Fitzroy North, 3068
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25th August 2022 | 6:30pm - 8:30pm
Pink Hands (Thursday Evenings) This is a gorgeously messy class where you will get your hands pink and learn how to best love your guts. We'll make a ruby pink sauerkraut and a fabulous wild Rhubarb Fizz. Pickwick House: 394 Queens Parade, Fitzroy North, 3068
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1st Oct. 2022 | 6:30pm-8:30pm
Pink Hands (Thursday Evenings) This is a gorgeously messy class where you will get your hands pink and learn how to best love your guts. We'll make a ruby pink sauerkraut and a fabulous wild Rhubarb Fizz. Pickwick House: 394 Queens Parade, Fitzroy North, VIC 3068
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Past Events

28th July 2022 | 6:30 ~ 8:30
Miso Making (Thursday Evening) Start the evening with a warm bowl of miso and some nibbles made using other koji magic. We'll learn how to make miso, shio koji, and shoyu koji. Pickwick House: 394 Queens Parade, Fitzroy North, 3068
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23rd July 2022 | 2:30pm - 5:30pm
Sauerkraut, Wild Fermented Pickles and Kimchi - a Vegie Fermentation 101 Wild fermentation at it's most powerful makes your vegetable not only more delicious, but easier to digest and full of life. This is an all-hands-in approach that will leave you feeling confident to do this at home. Pickwick House - 394 Queens Parade, Fitzroy North VIC 3068
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17th July 2022 | 11am - 3pm
Kraut, Kefir, Kimchi & Kvass A fermenting ‘101’ class, where you will learn about salt, different preserving techniques, two of the most popular cabbage recipes (Kraut & Kimchi), Kvass, and all about SCOBY’s with a focus on Milk Kefir. Pickwick House - 394 Queens Parade, Fitzroy North VIC 3068
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15th July 2022 | 6:30pm - 8:30pm
Doburoku (Thursday Evening) Make a farmhouse Sake from Rice, Rice Koji, Water, time and some nurturing. Celebrate the magic of fermentation at it's most simple and elegant. Pickwick House: 394 Queens Parade, Fitzroy North 3068
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10th July 2022 | 9am - 12pm
Sauerkraut, Wild Fermented Pickles and Kimchi - a Vegie Fermentation 101 Wild fermentation at it's most powerful makes your vegetable not only more delicious, but easier to digest and full of life. This is an all-hands-in approach that will leave you feeling confident to do this at home. Pickwick House - 394 Queens Parade, Fitzroy North VIC 3068
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7th July 2022 | 6:30pm ~ 8:30pm
Milk Kefir Love (Thursday Evening) Milk kefir is well known as one of the best natural gut lovers out there. We'll start with the basics, you'll meet your new SCOBY- make some milk kefir and then move onto flavouring, making butter, labneh, catching the whey and then making a naturally fizzy and gut-loving soda. You'll go home with all: a milk kefir SCOBY in a jar and ready to feed when you get home a whey soda flavoured with fresh fruit of your choice to finish fermenting at home milk kefir cultured butter an illustrated recipe card to help remind you We'll enjoy flavoured milk kefir and labneh throughout the morning. Pickwick House - 394 Queens Parade, Fitzroy North 3068
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18th June 2022 | 11am - 5pm
SOLD OUT Kraut, Kefir, Kimchi & Kvass A fermenting ‘101’ class, where you will learn about salt, different preserving techniques, two of the most popular cabbage recipes (Kraut & Kimchi), Kvass, and all about SCOBY’s with a focus on Milk Kefir. Pickwick House - 394 Queens Parade, Fitzroy North VIC 3068
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10th - 12th June 2022
Hakko mini A festival of workshops and tastings occurring on the weekend of June 10th -12th 2022. View individual workshops via the learn more link, or below on this page. Pickwick House: 394 Queens Parade, Fitzroy North, 3068
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11th June 2022 | 10am - 5pm(ish)
Hakko Mini: Miso Soup, Miso Making, and Koji on Saturday MISO! Mochi! Natto! Yoko from Cooking with Koji is joining us to show us how to make the very, very best homemade Miso - and also how to use it to make superb miso soup!! We'll make a large jar each to take home and then follow that up by making 4 different kinds of miso soup and drinking those. Afterwards we'll have a look at how to make Nattō and then finally stand outside and pound ourselves some mochi to stretch and fill and take home. Tickets links are below. You can stay with us for the whole day or just join us for part of it - up to you. Pickwick House: 394 Queens Parade, Fitzroy North, 3068
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10th June 2022 | 6:30pm - 8:30pm
Hakko Mini: Sake and Cheese Tasting Friday Night Learn all about sake with Melissa Mills this Friday night, while tasting it with paired aged cheese provided by Alison Lansley, director of Long Paddock Cheese in Castlemaine. Pickwick House: 394 Queens Parade, Fitzroy North, 3068
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4th June 2022 | 2pm - 4pm
Honey Ferments Join us for a couple hours to learn how to ferment with honey from garlic to mead! You'll take home two honey ferments of your choice and a mead made with local honey from our own backyard. Pickwick House: 394 Queens Parade, Fitzroy North, 3068
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29th May 2022 | 11am - 3pm
Sydney: Autumn Ferments Workshop at Cooks Shed with Marty Boetz The workshop will include some of Sharon's favourite Japanese ferments - you'll be making miso, your own autumn fruit vinegar, fermented chilli sauce and learning fermentation tricks. Lunch by Marty will include items demonstrated, so you'll leave inspired to keep using these recipes and techniques at home. Numbers are capped at 30 to keep things intimate and socially distant. Cooks Shed in Sydney
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10st May 2022 | 11am - 2pm
Sauerkraut, Wild Fermented Pickles and Kimchi - a Vegie Fermentation 101 Wild fermentation at it's most powerful makes your vegetable not only more delicious, but easier to digest and full of life. This is an all-hands-in approach that will leave you feeling confident to do this at home. Pickwick House - 394 Queens Parade, Fitzroy North VIC 3068
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14th May 2022 | 10:30-12:30
Kuura Tea X The Fermentary Kurrra Co. X The Fermentary. Heard of Pu-erh tea and want to learn more? Australia's own expert Aiden Theiss is joining us at Pickwick House for all things aged, raw and fermented Pu-erh tea. Learn how to drink it and enjoy it, and how this is your next clean daily buzz or maybe your next investment. Limited to 8 people. Go home with a bag of goodies, full of the magical energy of Pu-erh. Pickwick House - 394 Queens Parade, Fitzroy North VIC 3068
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29th April - 4th May
Tasting Australia You'll find Sharon back at Tasting Australia again this year, doing a brunch, a dinner and a pickle mob! Can't wait to see some of the Adelaide Ferm fam x Adelaide
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20.02.2021
Pink Hands - Wild Drinks and Veg ferments Easy to grow in your own garden? Almost always a delicious and easy thing to ferment as well. Join us for the first in person, hands on workshop in a looong time and also - right here at The Fermentary! You'll take home 4 jars full as we cover a cool range of styles of wild fermentation - 2 drinks and 2 veg. Beet Kvass, Rhubarb Champagne, a wild Red Kraut with Fennel seed and rainbow carrots in a brine. Snacks included. Go home with 4 jars full, pink hands, good guts and happy heart. x The Fermentary, Daylesford
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04/10/20
Wild Fermentation with Baxter We are going to teach this by video as the onsite course has been impossible for obvious reasons. But - by you watching, doing, reading and contemplating and then revisiting the whole thing with us I think you may get a more valuable and complete experience. There's nothing like hanging out together - but this is actually a very effective way of learning. We'll cover: Sauerkraut and Brined vegetables, Milk kefir, flavouring it and straining for labneh - using the caught whey to make Strawberry Whey Soda, and also Milk Kefir cultured butter. We'll send you a kit with all you'll need to make and follow along at home apart from the fresh ingredients like vegies, milk and cream. : 1 airlock jar Milk kefir SCOBY, cheese paper, cheese cloth and the recipes. You can watch my video's, then make them yourself, and on November 7th we'll meet via live zoom meet us all later for a zoom to ask questions, show off a bit and share your experience. BOOK BY SEPTEMBER 21st.. Your home!
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24/10/2020
Introduction to Natural Cheesemaking: Rennet Cheeses, Camembert & Mozzarella - Australian Time This one day class with David Asher is designed to give a basic understanding of the philosophy of natural cheesemaking. Students will learn about raw milk’s microbiology, and how to cultivate an effective starter culture from it; how to curdle their milk with natural rennet; how to make a basic rennet cheese; how to ferment that cheese and stretch it into a fresh mozzarella; and how to age the same cheese into a Camembert with a natural white rind. module 1: raw milk’s microbes; and cultivating a natural starter from them module 2: curdling milk with rennet; and making a basic rennet cheese module 3: salting cheese & ageing into a Camembert module 4: fermenting curd and making Pasta Filata cheeses The course is demonstration style: students will observe David making cheese, learning about the various aspects of the make as the milk evolves into its final products. The class runs from 7.30am (EST) to 2:30pm, with a 1 hour break for lunch, (11-12) and two 15 minute breaks. Class size is limited to 30 students. The cost is $100 US. Time Oct 24, 2020 07:30 AM in Canberra, Melbourne, Sydney Your home
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Postponed
Slow Food in a Fast World Join Straight To The Source for a hands-on session focusing on ‘slow’ food in a fast world, the importance of provenance in the food that we eat and the art of fermentation to preserve nutrient dense foods. The morning includes: A specially curated morning with Victorian producer Mt. Zero Olives showcasing their award-winning range of biodynamic extra virgin olive oil and cured olives, pulses and grains, and, Pink Lake salt which they harvest in collaboration with the local Indigenous community A workshop with Australian fermentation pioneer Sharon Flynn from The Fermentary to learn how easy it is to preserve at home and provide nutrient dense foods for your family, as well as minimise food waste. Facilitated and hosted by highly experienced food industry experts Tawnya Bahr and Lucy Allon Bookings for this event are exclusive to delegates attending the Dietitians Unite conference on Friday, 1 May 2020. Melbourne, VIC
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"Fermentation and civilisation are inseparable."

- John Cardi (American Poet)