Goodbye CheeseFest And Hello To The Nation’s First Ferment Festival

With CheeseFest wrapping up, it’s time for a new, bigger, more exciting festival, which features not only cheese, but chocolate, charcuterie, sourdough bread, yoghurt, cultured butter and Kimchi to name a few. In addition there’s beer, cider, wine, whiskey, gin, kombucha tea and coffee.

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Australia’s fermented food and beverage industry is set to take center stage in October when Adelaide plays host to the nation’s first ferment festival. Our favourite ever festival – CheeseFest, has evolved and something even better has replaced it – FERMENT the FESTIVAL!

FERMENT the FESTIVAL will run from Friday, October 20 to Sunday, October 22, 2017, at Rundle Park/Kadlitpina in Adelaide.

FERMENT the FESTIVAL is an annual event and the only one of its kind in Australia. It will focus on the promotion, education and development of Australian specialty cheese (just like CheeseFest – its former identity) but has been extended to include the endless list of quality South Australian fermented foods and beverages. This includes foods such as cheese, chocolate, charcuterie, sourdough bread, yoghurt, cultured butter and Kimchi to name a few. In addition, beer, cider, wine, whiskey, gin, kombucha tea and coffee.

The festival’s rich program will include a host of workshops, demonstrations and pop up labs where participants will be able to learn the basic fermenting skills so they can perform their own fermentations at home; as well as niche bars to enjoy fermented drinks, and stalls to sample and purchase food.

FERMENT the FESTIVAL Director and Founder Kris Lloyd said the festival will give more than 120 South Australian and national businesses the opportunity to showcase their products, and share their knowledge of fermentation.

After 10 years as the Director of the acclaimed CheeseFest, Ms Lloyd said she knew it was time to “take things up a notch and get creative with a new festival”.

Having spent the last two years researching and developing as many fermentation processes as she could try her hand at, Ms Lloyd said FERMENT will take a “contemporary look at all things fermented”.

“FERMENT the FESTIVAL is not just another food and wine festival; it is a festival that tells a story. The story is interesting, ancient, tasty and will educate people about these amazing foods and drinks and how important fermentation is” she said.

Jock Zonfrillo, chef and owner of Adelaide’s Restaurant Orana and Restaurant Blackwood, has been announced as the festival’s inaugural patron.

Throughout his career Chef Zonfrillo has received international acclaim for his cutting-edge cuisine and role as the presenter of the television series Nomad Chef.

“From chocolate to cheese we eat fermented food without even thinking,” he said. “Almost everyone’s favourite foods are the product of some kind of fermentation, it’s all around us, a crucial part of our lives in every culture across the world.”

On the eve of the festival Chef Zonfrillo will also oversee FERMENT the DINNER – an exclusive dinner that will showcase a range of courses themed around fermentation and using local South Australian produce.

More information and tickets available at: www.fermentthefestival.com.au

FERMENT the FESTIVAL

When: Friday, October 20: 4pm-10pm
Saturday, October 21: 12pm – 7pm
Sunday, October 22: 12pm – 5pm

Where: Rymill Park, Murlawirrapurka, Adelaide
Cost: $25 per session or $50 weekend pass.

For more information visit: fermentthefestival.com.au
Facebook: www.facebook.com/fermentthefestival
Twitter: @_FERMENT_
Instagram: @fermentthefestival

 

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