FFS... Ferment Four Staples
This is a Fermenting ‘101’ class, where you will learn about salt, different preserving techniques, two of the most popular cabbage recipes (Kraut & Kimchi), a Wild Drink (Kvass), and all about SCOBY’s with a focus on Milk Kefir.
- Duration: 4 Hours (approx.)
Farmhouse Sake / Doburoku Night
Make your own Sake borrowing an ancient technique known as Bodaimoto relying purely on the alchemy of rice, koji and water and time.
- Duration: 2 Hours (approx.)
Milk Kefir Magic
Milk Kefir Magic - from SCOBY to soda, butter, labneh and gorgeous milk kefir.
- Duration: 2 Hours (approx.)
Nocino - WILD DRINKS Workshop series
Fond of Nocino? The delicious Italian liquor made of fresh green walnuts! Early summer is the time for this beautiful drink.
- Duration: 2 Hours (approx.)
Home Made Miso M.O.B.
A fun and easy way to get familiar with home miso making - and get your annual miso made.
- Duration: 2 Hours (approx.)
Hot Sauce M.O.B
Gloves included! Lacto-fermented hot sauce is a very deep and delicious way to get the secret sauce you'll be proud to give away or smother your food with.
- Duration: 2 Hours (approx.)
Seasonal Lacto-ferments M.O.B. workshop
Cherry tomatoes to jar and sour so they explode in your mouth and make everything taste a little bit wilder. This is a traditional and delicious way to keep the sun in a jar and memories of summer in your kitchen.
- Duration: 2 Hours (approx.)
Hospo Fermentation Series with Dennis from Furrmien / PARCS
Join us for the first of our Monday Hospo Workshop series w Dennis Long
- Duration: 2 Hours (approx.)
Pickle M.O.B.
We'll pile the table high with pickles, make the brine, set out the spices and have 3 litre jars ready
- Duration: 2 Hours (approx.)
Gut Brain Connection - A discussion w Dr Carol Gubert
Beginning the series we have Dr Carol Gubert, a neuroscientist working with the microbiota-gut-brain axis and gene-environment interactions in brain disorders.
- Duration: 2 Hours (approx.)
Pu'erh Tea Deep Dive w Ayden of Kuura Corp
Heard of Pu-erh tea and want to learn more? Australia's own expert Ayden Theiss is joining us at The Fermentary
- Duration: 2 Hours (approx.)
Shrubs Tasting at Hepburn Distillery - WILD DRINKS SPECIAL
Come for a sip and learn the simple art of flavouring and infusing vinegar with the fruits and herbs you have around your garden. We will talk about how to capture this in a shrub, or within an infused alcohol.
- Duration: 2 Hours (approx.)
Grow and Ferment - Botanical Sodas and Mead w Jac Semmler of Super Bloom
Join us for a flower-filled morning, where we revel in wild drinks and blooming botanicals - Calendula, Dianthus and old-world Pelargoniums (renamed from the classic Geraniums) with fragrant foliage.
- Duration: 2 Hours (approx.)
Honey Ferments and Fizz @ Acre of Roses (Trentham)
We will be creating a Wild Mead with rose petals and a Jun (similar to Kombucha) using herbs from the garden. We will also explore other uses of honey as a fermentation bed (for example, fermented honey garlic)
- Duration: 2 Hours (approx.)
Book Launch - At Acre of Roses (Trentham)
Please join us on Sunday 18th December from 2-5pm as we celebrate the launch of my second book - Wild Drinks at Acre of Roses in Trentham. There will be a scavenger hunt in the apothecary garden and a demo of rose water kefir!
- Duration: 3 Hours (approx.)
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