selection of fermented goods

Image: Duy Dash

The festival all South Australian foodies have been waiting for is upon us. Cheese lovers, wine enthusiasts and all manner of fermented and distilled beverage connoisseurs are preparing their tastebuds and stomachs for tastiest 4 days of the year.

More than 100 of Australia’s top chefs, food producers, winemakers, artists, filmmakers, journalists and educators will be infiltrating Rundle Park, Kadlipina for the inaugural ‘Ferment the Festival’.

The festival celebrates – you guessed it – predominantly fermented food and drink – with an emphasis on wine and cheese, but also including those wonderful complementary products like gin, coffee, tea, beer, cider, whisky, brandy, cocktails, butter, kimchi, sauerkraut, cured meats – the list goes on. The festival features all these gorgeous foods, beverages and condiments as well as a huge range of brands and foodie personalities to help you understand and appreciate them even more.

wine glass in hand amongst fermented goods

Image: Duy Dash

Ferment the Festival is an evolution of the popular Cheese Fest which ran for 10 years but promises to be bigger, better and focus on the education and promotion of quality South Australian and Australian produce. It’s the dream festival for foodies and lovers of wine, spirits and tea and coffee extraction and production.

Festival patron Jock Zonfrillo – Head of Australia’s top restaurant and Adelaide’s own, Orana – will be taking control of the exclusive Ferment the Dinner to kick off the festival. The eight-course dining event sees 8 top chefs preparing a course each for the guests with lots of surprises and intrigue in store.

The official festival begins October 19 and runs until October 22 during which time festival goers will experience a variety of Ferment Bars, Masterclasses, Ferment Labs – meet cheesemakers, renowned national and international chefs, take part in hands-on insights into the brewing and fermenting process, and sample produce from 120 local businesses.

Head cheesemaker of Woodside Cheese Wrights – Kris Lloyd

Think cured meats, fresh local seafood, farmhouse cheeses, craft beer and cider, incredible wines from every region, creative dishes by the country’s top chefs, experimental ideas, immense flavours, potent preserves and passionate foodies all coming together.

Tasmanian Chef, Adam James

King of all things fermented – Tasmanian Chef, Adam James

Get your tickets from Ferment the Festival and avoid disappointment.  Tickets are $30 a day or $50 for a weekend pass with special Lab tickets for $25-$35.

 

  • Follow the festival on Facebook  
  • Check out all the excitement on Instagram @fermentthefestival 
  •  tag us @sadiningguide in your #fermentfestival pics to be featured on our social pages.

Let the fermentation begin.