6TH SEPTEMBER

10am-2pm

Join us for our 5th edition of ferment & feast where we are joined by the very special fermentation expert and arther: Kenji Morimoto! Enjoy a 2-hour fermentation worskshop led by Kenji and Catalina of Fermentable. Following that, indugle in a 3-course lunch cooked by myself including preserved wild garlic milk bread with cultured wild garlic, charred miso corn with kimchi-cured egg yolks, and homegrown figs mascerated in fig leaf kombucha with elderberry cheong! Wow! What a lineup of flavours! So if you like the sound of that, grab the last few tickets now!

5TH SEPTEMBER

11am-12:30pm

In this hour-and-a-half workshop, you will be taught and create your own kimchi (a traditional Asian ferment packed full of vibrant spices and flavour) and a radiant red cabbage, celeriac, apple, and ginger sauerkarut (a twist on one of the most classical ferments in Western culture). Both will leave you with the confidence to go forth and create your own ferments at home, sparking new creativity.'

12TH SEPTEMBER

10AM-1PM

Ferment amongst the farm. If that one line hasn’t sold it to you, let me try a little harder.
Join us for a morning of fermentation in the beautiful surroundings of Five Rod Farm. Create and take home vibrant, gut boosting ferments and preserves, made from the produce grown around you on the farm.

Hosted bv Rowen, a Michelin-trained chef searching for a sustainable answer to supporting our food system through a passion for reducing food waste. Through fermentation, Rowen explores how we can preserve surplus and unwanted produce, extending its life while creating something delicious and nutritious in the process.

Enjov a locally sourced lunch from Acre Bakerv. Whilst you're here, take the chance to explore the farm with Cam as he takes you on a farm tour, explains the no dig method and the story behind it.