Food Drink

Cheese, Charcuterie, An Espresso Martini Bar & Stacks More Set For Ferment The Festival This Week

Ferment the Festival kicks off this week with a jam-packed program of food, booze, masterclasses, demos and more.

Australia’s first fermentation festival, FERMENT the FESTIVAL, starts Thursday, October 19
running through to Sunday, October 22, 2017, in Rundle Park/Kadlitpina, Adelaide.

Showcasing the country’s finest artisans of fermented foods and beverages are Australia’s leading
chefs, food producers, wine makers, and artists set to share their knowledge and passion for
fermented foods and indulge in the quality innovation and craftsmanship.

A packed program that includes a range of food and drink labs, demonstrations and wine
masterclases where participants will be able to learn basic fermenting skills. Visitors can also
choose to graze between the food stalls, enjoy lunch in a shady spot or a seat in one of the bars.
Producers will showcase their products, with many of the state’s and countries renowned artisans
taking a lead role in the masterclasses and food and drink labs.

FOOD STALLS

As well as a vast selection of cheese, charcuterie, baked goods and other fermented products to
taste, a range of food stalls will be providing a menu of delicacies with a touch of fermentation..
Some choices include: NOLA, BAROSSA FINE FOODS, KINGS HEAD, SIMON BRYANT, RAGINI DEY, SPROUT.

THE BARS

Settle in with your favourite beverage at one of the bars or learn the intricacies of brewing and
fermentation. BEER AND CIDER GARDEN, TEA BAR, GIN BAR:, WHISKY LOUNGE and
ESPRESSO MARTINI BAR.

MASTERCLASSES

Ferment the festival is proud to present a number of masterclasses featuring fermented food and
drink. Explore, taste, interact and get your hands dirty in the best possible way!
FOOD LABS: Kombucha, Kraut and Kimchi, Intro into Fermentation
LIQUID LABS: Meat the Mediterraneans, Wine and Chocolate, Whisky and cheese

THE MOVIE

Fermented the film will make its Australian premiere at FERMENT the FESTIVAL. Author and chef
Edward Lee explores the science, culture and flavor of fermentation by visiting renowned artisans
and chefs around the world, made by Zero Point Zero (Anthony Bourdain, Mind of a Chef)

TICKETS ARE AVAILABLE ONLINE OR AT THE GATE
When: Thursday 19 October (dinner) Friday 20, Saturday 21 and Sunday 22 October
Where: Rundle Park, Kadlitpina, Adelaide (Map)
Tickets: www.fermentthefestival.com.au or on the gate

For bookings and more information visit fermentthefestival.com.au
@fermentthefestival #fermentthefestival

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