FERMENT the FESTIVAL is an evolution of Adelaide’s acclaimed Cheesefest and a celebration of a process critical to many of our favourite foods.
The fermenting of food has been going on for millennia – with some of the earliest records of fermentation going back to 6,000BC – but most people simply don’t realise the amount of fermented foods they pop into their mouths on a daily basis. Adelaide’s Kris Lloyd aims to change that with FERMENT the FESTIVAL , an annual event and the only one of its kind in Australia.
As Kris says “Fermentation is this natural funky process that, for the most part, can’t be seen, but is responsible for taking something from its simple natural form to a complex and incredibly interesting finish. “
It is the process that brings us foods such as cheese, chocolate, charcuterie, sourdough bread, yoghurt, cultured butter, kimchi, beer, cider, wine, whiskey, gin, kombucha tea and coffee. Seriously – everybody has to have a favourite food among that group.
Fermentation is a culinary practice that spans the globe – cultures from all around the world have varying and unique traditions around fermentation. It is often an essential element of food safety when it comes to preserving food and the probiotics generated in the fermentation process are crucial for general gut health.
The popularity of fermentation has been on the rise over the last few years, encouraged by the publication of comprehensive books on the subject like ‘The Art of Fermentation’, by Sandor Katz – a self-proclaimed fermentation fetishist.
After leading the way in Australian specialised food festivals with her acclaimed CheeseFest, Kris realised it was time to move the bar upwards again. But “FERMENT the FESTIVAL is not just another food and wine festival; it is a festival that tells a story”, says Kris.
The full program, which was launched last week, will include workshops, demonstrations and opportunities for participants to learn basic fermenting skills which they can then take home and expand upon. Over three days there will be fermented food labs where guests will have the opportunity to learn how to make butter, kimchi, sauerkraut and other fermented treats.
The festival will formally kick off with an exclusive event, Ferment the Dinner, an eight course fermented feast with each course prepared by a renowned Australian chef led by Festival Patron (and officially the Hottest Chef 2017, according to The Australian’s Hot 50) Jock Zonfrillo.
Featuring 25 cheesemakers, 43 food producers, three bars and 120 local businesses, Kris Lloyd believes the event will be a showcase “of how we are pioneering innovative food experiences in South Australia – leading the way with food”.
Ferment the Festival will run in Adelaide, South Australia, from Friday October 20, through until Sunday October 22, 2017. All tickets are available online at the Ferment the Festival website.