The inaugural Ferment the Festival, kicks off today at Rundle Park showcasing some of the best fermented food and beverages made right here in South Australia.
More than 25,000 people are expected to attend the festival during the next four days to sample a huge selection of fermented products including cheese, wine, kombucha, chocolate, gin, coffee and sourdough bread.
As Australia's first festival dedicated to fermentation, Ferment the Festival will give ticketholders access to more than 70 South Australian food and beverage producers through workshops, demonstrations, pop-up labs and food stalls.
A key highlight of the festival will be the Great Wine Capitals of the World Pavilion, where visitors can taste wines from the winners of the South Australian Best of Wine Tourism Awards and attend masterclasses to compare some of South Australia's favourite wines with those from around the world.
Ferment the Festival is a progression of the much loved, decade long CheeseFest, and is directed by Premium Food and Wine Ambassador Kris Lloyd.
Ferment the Festival runs from 19 to 22 October in Rundle Park/Kadlitpina and features 43 food producers, 15 workshops and masterclasses.
Local restaurants and food producers involved in the festival include Street ADL, Prawnshack, Simon Bryant, Spice Kitchen, Small World Bakery, Sprout, Lost Loaf, and The Colonist.
A number of Premium Food and Wine Ambassadors are also supporting the inaugural festival, including newly inducted ambassadors, Jock Zonfrillo and Rebecca Sullivan, as well as Paul Henry, Simon Bryant, Duncan Welgemoed, Callum Hann, Ulli Spranz, Richard Gunner, Gareth Lewis and Victoria Angove.
The Great Wine Capitals Pavilion will showcase premium South Australian wine from 11 of our 2017–18 Best of Wine Tourism Award winners and host Masterclasses presented by Adelaide-based wine marketer and Premium Food and Wine Ambassador Paul Henry.
In 2015/16 South Australia's food and beverage sectors generated $18.6 billion in revenue, accounting for 45 per cent of the state's merchandise exports, and employed one in five working South Australians.
Tickets and further information can be found at www.fermentthefestival.com.au.
Quotes attributable to Minister for Agriculture, Food and Fisheries, Leon Bignell
The State Government is proud to support the first ever Ferment the Festival, adding to our incredible line up of October events, which is beginning to rival Mad March.
We're expecting more than 25,000 people, both local and interstate to flock to Rymill Park this weekend looking to sample a whole range of fermented products.
A lot of my favourite South Australian produce is fermented, from beer and wine to cheese and chocolate, and I encourage everyone to get along to Ferment the Festival and join me in trying some of the best our State has to offer.
There's no other event like this in Australia and it's a testament to our State's world-class food and beverage producers that we can put on yet another festival of this calibre.
Quotes attributable to Director FERMENT the FESTIVAL Kris Lloyd
South Australia is well known for putting on great festivals – 10 years ago I started the first Cheese Festival in Australia, now Adelaide will host the first Ferment Festival in Australia.
Fermentation is at the core of most of the food and beverages we all love and is used across all countries and cultures across the world.
This natural funky process that, for the most part, can't be seen, is responsible for taking something from its simple natural form to a complex and incredibly interesting finish.
Ferment the Festival will raise awareness, educate and entertain people about all things fermented. Come and learn or just sit back and enjoy.