Fermented Food Festival 2023
We recently hosted our inaugural Fermented Food Festival at Summer Land Camels and what an amazing day it was!
To bring this fantastic concept to fruition, we teamed up with Sally Peach from The Pickling Project who has a long history with us here at the farm. The festival was her idea and she had the vision of bringing together experts and fermenting practitioners to provide a fun, interactive and informative festival all about fermentation in as many forms as possible. She really put her heart and soul into it and helped us to create this special event.
The Scenic Rim Regional Council got behind it and included the festival as an official Eat Local Month event. Many thanks for all the guidance and support as well as marketing assistance that they provided.
With the themes of “Fermentation”, “Gut Health” and “Scenic Rim Produce” we couldn’t really go wrong!
In the end, over 1200 people attended the festival and enjoyed a wonderful day learning from our experts who presented on stage, purchasing goodies from the market stalls and enjoying delicious food, beverage while listening to live music by Jonathon Harding-Clark.
The spirit of collaboration created a great vibe and our stallholders commented that they had never been to a market where the visitors were so interested in learning about their products and what they do.
In addition to the program for the main speakers, we also had a number of talks at vendor marquees throughout the day, giving people plenty of time to ask their questions and interact with the producer.
We have listed below the speakers and stallholders who were part of the festival, including social links, workshop details and recipes.
Thanks to all our wonderful visitors and we appreciate the terrific feedback that we have been getting. Next year will be bigger and better! We hope to see you here.
If you are interested in being part of the 2024 Fermented Food Festival, you can fill in the stallholder application form or Speaker Expression of Interest form here.
Making Sourdough: Elliot, the chef behind the delicious sourdough bread at Kooroomba Vineyard and Lavender Farm.
Delicious Indian Dosa: Murray Goodchild showed us how to make fermented, savoury, dhal and rice pancakes with traditional accompaniments.
The history and journey of Beer Yeast: Mike Webster from Scenic Rim Brewery shared about this topic that is close to his heart.
Make the most of your Kombucha: Jeani-Rose from Kombucha Café- The Art of Culture taught us to think outside the box when it comes to Kombucha and what to do with your scobies.
Paddock to Plate: Paul Martin, CEO of Summer Land Camels shared about soil health, regenerative agriculture and how Camels can benefit our ecosystem.
Miso: Tomoko Onuki gave us an overview of traditional Japanese fermented products.
Fermenting for Flavour: presented by Sally Peach from The Pickling Project, Tim McNeilly from Creative Cultures and Geoff Barker from Sabarac Fermented Hot Sauces.
Cheese Making and Local Collaboration: by The Towri ladies, Dallas and her mum Carolyn Davidson.
Naughty Little Kids
Flutterby Gourmet Creations
Canungra Creek Finger Limes
Barney Creek Vineyard and Cottages
Yeshi Buna Ethio-African Café and Restaurant
Kombucha Café – The Art of Culture
Scenic Rim Brewery
Sabarac Fermented Hot Sauces
The Pickling Project
Big J Mobile Wood Fired Pizza