Adelaide pops the lid on Ferment the Festival program

By Melissa Keogh

The natural, funky process of fermentation will be celebrated at the first festival of its kind in Australia come October.

The country’s leading chefs, food producers, educators, and winemakers will gather in Adelaide for the inaugural Ferment the Festival from October 19-22.

The official program will be unveiled tonight (August 17).

Cheese queen Kris Lloyd, of Woodside Cheese Wrights, is behind the celebration that will see masterclasses, bars and ‘ferment labs’ take place in Rundle Park.

Fermentation is the process responsible for making many foods and beverages, such as cheese, bread, smallgoods, beer, wine and gin.

It’s also behind the latest trendy foods, kimchi and kombucha.

On Saturday October 21, the Brand South Australia team will celebrate I Choose SA Day at Ferment, encouraging festival-goers to support the myriad of local food and beverage innovators.

Fermentation is the magical process used to make many of life's necessities, e.g. wine, cheese, and chocolate. PHOTO: Duy Dash.

Fermentation is the magical process used to make many of life’s necessities, e.g. wine, cheese, and chocolate. PHOTO: Duy Dash.

Award-winning Adelaide chef and festival patron Jock Zonfrillo will kick off Ferment with an exclusive eight-course feast under the stars.

Attendees will also learn to make butter, kimchi, sauerkraut and other fermented treats with chef Simon Bryant, MasterChef finalist Jessie Spiby, cheesemaker Mitch Lloyd, cultured butter expert Pepe Saya and author Rebecca Sullivan.

Wine writer and marketer Paul Henry will lead a VIP wine tasting masterclass.

Beverage legends NOLA, Applewood, Hills Cider and 23rd St Distillery, among others, will offer a hands-on insight into the fermentation and brewing of wine, beer, cider, tea, whisky, brandy, espresso martini, and gin and tonic.

Kris Lloyd says the event will showcase how South Australians are leading the way with food.

“It is an exciting time to be bringing fermentation to the forefront, while the concept of fermentation might be new to some it has actually been going on for thousands of years,” she says.

“We look forward to entertaining and educating people about it, especially seeing all the recent commentary around the health benefits of eating fermented food.”

Ferment the Festival is an evolution of Cheesefest which ran for a decade until 2015.

For tickets and further information visit the website.