FERMENT THE FESTIVAL
FERMENT the FESTIVAL will showcase some of Australia’s finest cheese makers and artisan producers of FERMENTED foods and beverages over four fabulous days.
FERMENT the FESTIVAL is the progression of the decade long and critically acclaimed CheeseFest. Director, cheesemaker and South Australian Premium Food and Wine Ambassador, Kris Lloyd is the driving force behind the successful festival and now brings her next distinctive foodie experience to South Australia. Visitors to FERMENT the FESTIVAL will be able to indulge in all things fermented – which surprisingly covers a wide variety of foods and beverages.
FERMENT HAS A FULL PROGRAM OF MUSIC, HEROES AND STORIES, MOVIES AND ART TO ENJOY.
BOOK A MASTERCLASS TO EXTEND YOUR FERMENTING FUN!
Keep up to date with WHAT’S ON over the FESTIVAL with our live program
WHEN & WHERE
Thursday 19 – Sunday 22 October 2017
FRIDAY 20 OCTOBER, 4PM – 10PM
SATURDAY 21 OCTOBER, 12PM – 8PM
SUNDAY 22 OCTOBER, 12PM – 5PM
FERMENT the FESTIVAL will be held in the picturesque Rundle Park, Kadlitpina. Located on the corner of East Terrace and Rundle Street in the heart of the Adelaide city and the secure area can accommodate up to 10,000 visitors at any one time.
FERMENT THE DINNER
Thursday 19 October 2017 - 6pm to 10pm
The inaugural FERMENT the DINNER will be held alfresco, under the stars with a menu designed and presented by some of Adelaide’s best loved chefs and winemakers. Superior beverages selected from our outstanding exhibitor line up with customised bar areas and five-star entertainment. Tickets will be strictly limited.
Menu and pricing to be advised.
Ferment The Bars
FERMENT IS VERY EXCITED TO PRESENT A WHOLE RANGE OF BAR ENVIRONMENTS TO SUIT EVERYONE
FERMENT the FESTIVAL will be the first Australian Festival to bring live hands-on brewing and fermentation to the park.
We will conduct workshops in the LAB and masterclasses. Experts will be on hand to walk our guests through how fermentation occurs and offer home brewers expert advice for the perfect brew! Exclusive tastings will be offered in the LAB.
Some of the liquid attractions include Beer & Cider Gardens, Tea Bar, Whisky Lounge, Espresso Martini Bar and a Gin & Tonic Bar.
“FROM CHOCOLATE TO CHEESE WE EAT FERMENTED FOOD WITHOUT EVEN THINKING, ALMOST EVERYONE’S FAVOURITE FOODS ARE THE PRODUCT OF SOME KIND OF FERMENTATION, IT’S ALL AROUND US, A CRUCIAL PART OF OUR LIVES IN EVERY CULTURE ACROSS THE WORLD.”
OF MILK AND HONEY
FERMENT the FESTIVAL is proud to present OF MILK AND HONEY, an exhibition of work by artist Clancy Warner.
Ferment in the news and media
Thank you to our generous sponsors and partners
Would you like to be a sponsor of FERMENT the FESTIVAL? Contact us for more details