AFTER taking the year off in 2016, CheeseFest will return this year, but in an all new form.
In October, Adelaide will play host to Ferment the Festival, at Rymill Park.
CheeseFest director Kris Lloyd said this was the next, logical, progression.
“I have never been one to accept that there is only one way to do things,” she said.
“After 10 years at the helm of CheeseFest, I knew it was time to progress.
Cheese lovers will continue to find the much-loved cheeses they are accustomed to but now with a complete suite of accompaniments that all share the process of fermentation.”
The festival will include a range of food and beverage products that go through the process of fermenation.
“Fermentation is the invisible catalyst that links all the foods and beverages I love: chocolate, charcuterie, sourdough bread, cultured butter, gin, wine, beer, cider and (of course) cheese,” she said.
“I have spent the past two years researching, developing, attempting, failing and finally succeeding in as many fermentation processes that I could try my hand at.
“I have discovered that these processes are responsible for most of the good food and beverages that we eat and drink and I want to celebrate this bubbly story with a festival.”
Ferment the Festival will offer more than 120 SA businesses the platform to supply, educate, market and raise awareness of their fermented foods.
Acting Premier Kyam Maher said the festival “perfectly complements” the already successful events calendar.
“Not only will it help attract people to Adelaide, it will further promote producers who use this ancient process and also educate people about how these foods and beverages are produced,” he said.
The festival program will include ‘labs’ to teach the basic fermenting skills so festival-goers can perform their own fermentations at home, niche bars to enjoy fermented drinks, including tea and kombucha and stalls to sample and purchase foods that are made by this process.
“Fermentation is this natural funky process that, for the most part, can’t be seen, it is responsible for taking something from its simple natural form to a complex and incredibly interesting finish,” Ms Lloyd said.
“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.
“We welcome everyone to come and join us in October to celebrate some of the best food in world in SA.”
- Details: Ferment the Festival will be held Friday October 20, 4pm-10pm, Saturday October 21, 12pm-7pm, and Sunday October 22, 12pm-5pm, at Rymill Park, Adelaide.
