Location: Transition Farm, Fingal (address will be given upon ticket purchase)
Cost: $185 (+ processing fee) includes GST
Includes: demonstration class, lunch and a goody bag to take away.
Sharon Flynn is considered a foremost authority on fermentation and has made it her mission to bring a variety of fermented food and drinks into homes everywhere. Sharon immersed herself in various fermentation techniques during 20 years abroad living in Malaysia, Japan, the US and Europe as an expat, experiencing the benefits of these foods on the microbiome first hand when her youngest daughter became ill. This led her back to Australia, and to the birth of The Fermentary in 2013. Sharon has since fought hard to ferment traditionally, standing for complex flavour and texture over fast processes and health food fads which has earned The Fermentary many awards for various products including ‘Outstanding Artisan’. In 2015 Sharon attended a fermentation residency with Sandor Katz in his home in Tennessee, later returning to Kyoto to attend a Koji residency. Sharon published Ferment for Good, in 2017, now in its third edition. She shares her knowledge and passion for this ancient art through her various products and sold out workshops and events, regularly hosting other experts to Australia to share theirs.
Timings + Registration.
Please reach by 9.30am on Sunday 19 April to register at the gate.
The farm tour, hosted by Robin Koster-Carlyon of Transition Farm will begin at 10am sharp, and the farm gate will close at 10.05am and you will need to call Baxter to gain entry.
Please carpool when you can, or park either along Truemans Rd or in the St Andrews brewery (if you plan to have a fermented brew there after).
Transition Farm is a beautiful bio-dynamically run (and Demeter certified) farm growing vegetables for its CSA membership (local community) and restaurants in the city (Embla, Cutler & Co., Cumulus Inc, and Supernormal).