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 the FESTIVAL is an annual event and the only one of its kind in Australia. It will focus on the promotion, education and development of Australian specialty cheese (just like CheeseFest) but has been extended to include the endless list of quality South Australian fermented foods and beverages.
Kris’ fascination with the process of fermentation began with cheese and winemaking and she has had extensive involvement with both for over 18 years.
“Fermentation is this natural funky process that, for the most part, can’t be seen, but is responsible for taking something from its simple natural form to a complex and incredibly interesting finish. Fermentation has been going on for thousands of years – quietly and unnoticed and I think it is time we celebrated and understood more about this fascinating natural magic.”
A Message from the Director
I have been involved in the food and beverage industry for over 18 years now, but my love for food began at a very young age. My grandmother taught me a respect for food, its seasonality and the quality of local produce. I would watch her stuffing vegetables into jars, curing her own meats and making her own cheese, little did I know back then, that I too, was fermenting a passion for quality food and practices. FERMENT the FESTIVAL is an opportunity to share the same passion and values that have stayed with me throughout my career.
You have probably heard and seen fermentation making its mark through popular health items such as Kimchi and Kombucha for its gut health benefits. But there are more traditional foods also:
Cultured butter, sourdough bread, yoghurt and chocolate to name a few.
And then in liquid form: Gin, beer, cider, wine, Mead, Brandy, Whisky and sake are all made with the magical process of fermentation. We will bring a diverse program of Labs, Conversations and Demonstrations of all things fermented. Whether you want to come and learn hands on, listen to stories of fermentation, or just consume all the fabulous produce on offer, there will be a place for everyone at FERMENT the FESTIVAL.
I hope you can join me at FERMENT the FESTIVAL.
A Message from the Premier
The inaugural 2017 Ferment the Festival promises to be a terrific addition to South Australia’s gastronomic, tourism and cultural calendar.
Building on the success of CheeseFest, the new three-day event in Adelaide’s Rymill Park will showcase all kinds of food and beverages produced locally through the fermentation process.
This Australian-first festival gives people the chance to sample, learn about and buy not just cheese, but also products such as chocolate, cultured butter, yoghurt, sour dough bread, beer, cider and whiskey.
My Government is strongly supporting Ferment the Festival because our State is home to some of the finest premium food and beverages in the world.
We are also doing so because it perfectly complements the vast array of major arts, cultural and sporting events we host annually – events that have helped place South Australia on Lonely Planet’s global list of top five regions to visit in 2017.
Ferment the Festival is creative, innovative and exciting, and I urge all lovers of food and drink to make their way to Adelaide’s Parklands on 20-22 October 2017 for its premiere.
JAY WEATHERILL MP