What's Fermenting

Spring is here, the blossoms are on full and glorious display. FermenTas is inviting you to a day of sourdough culture exploration with Sweet Wheat Bakery; and then as the weather warms up the opportunity to challenge your taste buds and delve into the secrets of hot sauce at Fiery Ferments a part of the NORTH festival.

Save the dates:
Fermentation guru Sandor Katz, aka Sandorkraut will be hosting a zoom session on 3rd November with the University of Tasmania. Katz describes himself as a "fermentation revivalist" and advocates the diverse benefits of fermenting and live culture foods.
Or, if you have thought about starting a food business join Startupbootcamp FoodTech Tasmania for some expert advice on 20th and 21st September.

Sourdough Masterclass
What is in a loaf? Join Nic and Emma at their bakery, Sweet Wheat in Perth Tasmania to find out why it is so much more than just flour and water. Learn the technique for pulling and stretching a dough, how to keep the "starter" well fed and nurtured, when to prove and when to slash and bake. By the end of the full day workshop you will have the equipment, a banneton and lame, the technique and loaf to take him to continue your exploration of fermentation culture.

WHAT: Sourdough bread making workshop
WHEN: Sunday 24th September 2023/ 9am-3pm
WHERE: Sweet Wheat Bakery, Main Road, Perth, Tas
PRICE: $220

Fiery Ferments
Brought to you by FermenTasmania, Fiery Ferments returns to St John for this year's NORTH festival. Join us as we share the art of fermenting and aging hot sauce to perfection. There will be chilli tastings, hot sauce techinque demonstration and an interactive workshop. Food and drink specials will be available for purchase from St John. You will walk away with a new appreciation for the humble bottle of Tabasco and your very own hot sauce to ferment at home.

WHAT: Fiery Ferments
WHEN: Sunday 22nd October, 3-5 pm
WHERE: Saint John Craft Beer Bar, 133 Saint John Street Launceston, 7250
PRICE: $25

So you want to start a food business …
Startupbootcamp FoodTech Tasmania, SeedLab Tasmania, Enterprize Tasmania, FermenTasmania and Launceston Gastronomy are delighted to invite you to a fun and informative session on all things relating to food regulatory and legal, run in partnership with KHQ Lawyers.

KHQ has one of the country’s leading specialist food and beverage regulatory practices. The KHQ team are experts in advising food businesses at every stage of their development journey, from start up, through to growth/expansion, and potential merger or sale. We specialise in the tricky, sticky, and nitty-gritty, so you can concentrate on what’s important: food, glorious food.

In this free seminar series, hear from KHQ's highly experienced team as they cover a range of topics vital to your ongoing success. In this session, we will focus on starting a new food venture - what you need to do to get your business up and compliantly running from day one.

Register for the session closest to you below:
Hobart: 20th Sept 12-1.0 pm https://lu.ma/8xde1p7u
Launceston 21st Sept 5-6pm: https://lu.ma/ak8x7iwm
A light lunch will be provided after the Hobart event, and there will be drinks and nibbles and a networking session after the Launceston event.

...and finally a tribute to all those who attended the Fire + Ferment @Timbre evening during which $5600 was raised for Rural Alive and Well (RAW). Thanks again to the generous donations we received from local businesses and Janie Finlay who inspired some competitive bids.

In particular each year Abel Gin, Bradys' Lookout Cider, Delamere Vineyard, Harvest Launceston Community Farmers' Market, Stillwater Seven, and Timbre have given auction items that always gain much bidding attention. This year, Du Cane Brewery teamed up with Sonic Syrup Distribution to add value to a craft beer auction item; coffee roasters Ritual Coffee, local chefs Rhys Hannan and Joseph Bugg, and Tasmanian food producers all contributed to ensure a wonderful outcome and show of support for the mental health and wellbeing of our rural communities.

Thanks also to Adam Goern, host of the milk road podcast and food entrepreneur Chris de Bono of Meru Foods for their insights into the passion and commitment that informs their businesses.

Acknowledgement of Country

What's Fermenting

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