Spring is in the air – and so is Cheesefest&FERMENT 2019
Australia’s favourite CheeseFest&FERMENT 2019 festival has launched with a host of food and wine stars.
Kris Lloyd – Director
Photos by www.facebook.com/meaghancoles.nowandthenphotography www.nowandthenphotography.com.au
Spring is in the air in Adelaide, and that can only mean one thing – Cheesefest&FERMENT 2019 is just around the corner!
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Chilling at Crush – Adelaide Hills Summer Wine Fest
Brilliant! The weather gods smiled on us and, after last year’s hot weather disappointment, the 2019 Adelaide Hills Crush summer wine festival was one of the very best yet.
If you are one of my international readers, or have been living under a rock, you might not know that here in South Australia we’ve been struggling with one of the most intense summers I can remember.
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Interested in Discount Cheesefest Tickets? Here’s How to Get Them!
South Australia’s RAA is partnering with Australia’s pre-eminent cheese festival, Cheesefest+Ferment, offering discount Cheesefest tickets to members!
Adelaide’s foodies rejoice! Cheesefest+Ferment festival is just around the corner, with all it’s cheesy, gut-friendly goodness.
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Cheesefest+FERMENT – Step into Spring with One of Adelaide’s Favourite Food Festivals
Adelaide blitzes the rest of the country when it comes to major food events. CheeseFest+FERMENT will once again set the benchmark for food festivals.
As I write this, it’s about 5C in the Adelaide Hills and I’ve got the oven door open to help keep me warm.
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Future Food at Adelaide’s Open State Festival
Future Food, at Adelaide’s Open State Festival from 28 Sept – 8 Oct 2017, explores a diverse range of aspects around the future of our food.
If there’s one thing we know how to do really well here in South Australia it’s celebrate – hardly a month goes by without some form of festival.
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FERMENT the FESTIVAL – OCTOBER 20 – 22, 2017
FERMENT the FESTIVAL is an evolution of Adelaide’s acclaimed Cheesefest and a celebration of a process critical to many of our favourite foods.
Image by Duy Dash
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.
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