ABOUT

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.

WHEN & WHERE

Thursday 19 – Sunday 22 October 2017

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.

Google Location and Map

TICKETS

EARLY BIRD tickets available from 17 to 31 August 2017

BOOK TICKETS

ADD A MASTERCLASS TO YOUR DAY FOR MORE FERMENTING FUN!

BROWSE MASTERCLASS PROGRAM

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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.

FESTIVAL PATRON

Jock Zonfrillo

“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.”