Experience the exciting and taste-bud-blowing world of food fermentation at the Fermented Food Festival, hosted by Summer Land Camels and The Pickling Project.
Learn about the amazing health benefits and the role microorganisms play in our overall well-being.
Browse through the market stalls, sample fermented cuisine and learn from experts and guest speakers. Eat, drink and shop, pet a camel and relax to the sounds of live music.
Whether you are a veteran fermenter or just a fan of sourdough and beer, the Fermented Food Festival will be a fun and informative day for everyone.
What to expect:
- A showcase of fermenting practices from around the globe including making krauts, sourdough bread, kombucha, tempeh, Japanese miso, cheese making, beer brewing, Indian dosa, Ethiopian Injera bread, kefir, winemaking and ginger beer.
- Learn about microorganisms including bacteria and fungi and how they are used to preserve and enhance the flavour of food.
- Discover the health benefits of fermented foods and the role they play in our overall well-being.
- Learn about soil health and the benefits of microorganisms in the garden and in growing food.
Purchase your tickets online and save!
Current List of stallholders:
- Barney Creek Vineyard Cottages – selection of local wines.
- BEEKind Honey – BEEKind honey offer artisan honey and honey products, specialising in boutique raw honey infusions including fermented garlic honey.
- Budburst Vinegar – range of vinegars.
- Canungra Creek Finger Limes – subject to stock availability – fresh finger lime fruit plus a range of marmalades, preserves and skin care products.
- Cauldron Distillery – unique Queensland-inspired beverages, including their award-winning gin and liqueur range.
- Chef Dylan’s Gourmet Food Co. – gourmet range of small batch sauces 100% handcrafted made with local seasonal produce. Chef Dylan will be launching his new fermented hot sauce.
- Country Feeling Australia – award winning EasyOven’s, unique flavoured seasonal preserves, and easy to use DIY kits including Kefir, Kombucha, yogurt, cheese, ginger beer and more.
- Dosa Delish – crispy, savoury Indian pancakes (fabulously fermented) with spicy potato masala, zingy Sambha sauce and coconut chutney – gluten free and vegan friendly. Fresh, local and seasonally, inspired salads. Dairy free spiced chai tea and cakes.
- Flutterby Gourmet Creations – jams, chutneys, relishes, pickles, sauces, syrups, salt and herb mixes gluten and preservative free. Desserts showcasing Towri Sheep and Summer Land Camels cheeses.
- Kombucha Café – offering an array of foods and drinks utilising kombucha and its culture including medicinal Kombucha blends, Kombucha bread, Kombucha kits, Kombucha jerky, sauces and desserts. They will also serve creamy pumpkin soup and toasties made from their house made kombucha bread along with the best Chai around.
- Mobile Wood Fired Pizza – Signature pizza with sourdough base and fermented toppings.
- Naughty Little Kids – goats milk cheese, including pickled cheese.
- Rice Culture – Award winning miso and koji range, miso soup with your choice of organic miso, and amazake drink.
- Sabarac Fermented Hot Sauce – Australia’s premier manufacturer of fermented hot sauces and zero waste condiments.
- Scenic Rim Brewery – selection of local beers.
- Sourdough Flakes – dehydrated sourdough starter so you can make sourdough at home like an expert.
- Summer Land Camels – Camel milk vodka, gelato, cheeses and hotdogs with sauerkraut.
- Tamborine Mountain Distillery – a wide range of fermented and distilled products, with an emphasis on Australian Botanicals.
- The Cottage Collective – creating crave-worthy krauts, kombucha and kefirs, and magnificent miso from locally grown produce.
- The Pickling Project – handmade with love, pickles and preserves using local produce. Fighting food waste and embracing the imperfect, whilst creating beautiful, sustainable produce.
- Towri Sheep Cheeses – sheep milk cheeses.
- Truffle Discovery Centre – Queensland’s only specialist truffle condiment producer. Their range includes a fermented jalapeno hot sauce that ferments for 12 weeks before processing and bottling.
- Valley Pride Produce – fresh local produce suitable for fermenting.
- Witches Falls Winery & Boxer Brewing – selection of local wines and beers.
- Yeshi Buna – Ethiio-African food featuring fermented injera bread.
Presentation Stage:
- 9:30am – Soil Microbes – the foundation of health for animals and humans: Paul Martin, CEO of Summer Land Camels will talk about regenerative agriculture and the importance of soil health.
- 10:00am – Delicious Indian Dosa: How to make your own fermented crispy savoury Indian crepes with Murray Goodchild.
- 10:40am – Fermentation: Humanity’s Oldest Biotechnological Tool Lizz Hills on fermenting for health plus a demonstration with water kefir and camel milk kefir.
- 11:30am – Beetroot Kvas, Pineapple Tepache & Viili Yoghurt: with Sally Peach from The Pickling Project, Tim McNeilly from Creative Cultures and Geoff Barker from Sabarac.
- 12:10pm – All Things Kombucha: from scoby burgers, personal care products and medical uses with Jeani-Rose from Kombucha Café.
- 12:50pm – Working with Sourdough: with George Musat founder of Sourdough Flakes and The Sourdough Crust Co. Tips for baking sourdough bread and caring for your starter.
- 1:30pm – How to Make your own Ginger Beer from scratch: with Robert Walton.
- 2:10pm – Miso: Tomoko Onuki will give us an overview of traditional Japanese fermented products, Koji as a fermenting agent of most Japanese fermented food, how it is made, what it can do, its health benefit and lead us in an interactive demonstration.
Demo marquee:
Drop in for interactive demonstrations, Q&A or to have a chat.
- 9:00am – The history and journey of yeast with Mike from Scenic Rim Brewery. See what a yeast cell looks like through a microscope and be amazed how something so small can do so much.
- 10:00am – African Injera Bread with Workneh Engida from Yeshi Buna
- 10:45am – How to use Koji in everyday cooking with Tomoko Onuki from Rice Culture – An interactive demonstration on how to make health salt alternative Shio Koji, and tasting of amazake – sweet drink made 100% from rice
- 11:30am – How to make Fermented Cashew Cheese and Kefir Cream Cheese with Jessica Churchill. Using the whey by-product to make whey soda + how to make fermented cashew cheese.
- 12:15pm – The Ancient Drink Sharab with Justin from Budburst Australia.
- 1:00 pm – Fermenting for Beginners with Joanne Kennard. An interactive demonstration on how easy and fun it is to makefast sauerkraut (2 ingredients, 3 days) and pickling/fermenting with just a few ingredients from your fridge.
- 2:00pm – Q&A about Sourdough, Kombucha and everything Fermenting with Jessica Churchill, Jeani-Rose Atichson.
