Food Drink

Ferment The Festival Kicks Off Today. Here’s What You Need To Know

Ferment the Festival starts tomorrow and if you’re not going, here’s why you should be!

Australia’s FIRST fermentation festival, FERMENT the FESTIVAL, starts tonight and runs through to Sunday October 22 in Rundle Park/Kadlitpina.
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. – YUM!

THE BARS – Thirsty anyone? Settle in with your favourite beverage at one of the bars or learn the intricacies of brewing and fermentation. Include 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).

Thursday 19th of  October (Dinner time)
Friday 20th of October
Saturday 21st of October
Sunday 22nd of  October

Where: Rundle Park, Kadlitpina, Adelaide
Tickets: or on the gate

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