The Fermentary meets Transition Farm

What happens when you combine the big guns of bacteria with biodynamics?

An alchemy of excellence

“Sandor Katz shows you why an act so practical as making your own sauerkraut represents nothing less than a way of engaging with the world.”

Michael Pollan – Food author and activist.

SOLD OUT!

Sandor Katz

‘Ferment Yourself Wild’

 

Date: Sunday 1st March

Time: 10am – 2pm

Arrive at farm gate: 9.30am for registration.

(please be prompt and car pool when possible – limited car parking on the road. Otherwise you’ll need to park at the St Andrews Brewery 100mt away)

 

Ticket price: $225 includes:

A welcome drink, Introduction to Sandor Katz, and:

 

  • A Farm Tour guided by Robin Koster-Carlyon
  • Fermented salsa
  • Mead with honey and holy basil (tulsi)
  • A generous lunch with delicious samples from The Fermentary using produce from Transition Farm
  • Radish and carrot kimchi

and a Q&A at the end.

 

A generous take-home bag includes:

  • ‘Ferment Yourself Wild’ tote bag
  • Bottle of The Fermentary’s water kefir
  • Jar of fermented salsa
  • Recipe cards for kimchi, Beetroot Kvass & mead
  • Notebook
  • Pencil

Exact address of Transition Farm will be sent via email to all guests.

SOLD OUT

Read more about Sandor Katz

Sharon Flynn

‘Rewild Your Gut’

 

Date: Sunday 19th April

Time: 10am-2pm

Arrive at farm gate: 9.30am for registration.

(please be prompt and car pool when possible – limited car parking on the road. Otherwise you’ll need to park at the St Andrews Brewery 100mt away)

 

Ticket price: $185 includes:

A welcome drink, Introduction to The Fermentary, and:

 

  • A Farm Tour guided by Robin Koster-Carlyon
  • Brined vegetables
  • A generous lunch with delicious samples from The Fermentary using produce from Transition Farm
  • Milk kefir, flavouring and labneh
  • Strawberry Whey Soda
  • Kefir cultured butter

and a Q&A at the end.

 

With a generous take-home bag which includes:

  • 1 airlock jar with a brined veg or sauerkraut
  • Milk kefir SCOBY
  • Kefir cultured butter
  • Milk kefir recipe
  • Sauerkraut recipe
  • Brined vegetable recipe

Exact address of Transition Farm will be sent via email to all guests.

Read more about Sharon and The Fermentary

The Venue:

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).

Their farming methods are centered around building the life of the soil – which they do through a combination of Green Manures, Conscious tillage, Australian Demeter Biodynamic Preparations, Compost made on farm and Chickens.
Everything is hand harvested and hand-weeded!
Transition Farm was the nationwide winner of the ‘From The Earth’ category in the Delicious Produce Awards in 2016.

Sandor Ellix Katz :

is a fermentation revivalist. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors. For more information, check out his website www.wildfermentation.com.

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.

These will be a sell-out events. Places are limited to to 40 people only.

 

Please limit your purchase to 4 tickets max. Thank you!
Cancellation Policy:

Cancellations within 90 days will incur a $40 fee

Cancellations within 7 days will incur a $100% fee.

All tickets are transferable, so if you can’t make it, please pass yours on or re-sell it to somebody else.

Gracias!