Fermented Food Festival 2025 Recipes

As part of our Scenic Rim Eat Local Month program, we hosted the Fermented Food Festival, in collaboration with Sally Peach from The Pickling Project.

We had a number of experts speaking on stage throughout the day and they were kind enough to share their recipes with us all. 

Note – These are not Camel Milk recipes.

Recipe index:

• Sourdough
• Kombucha
• Miso
• Water Kefir
• Kimchi
• Traditional Fermented Dill Pickles
• Masala Dosa
• Spicy Beef Quesadillas

Basic Sourdough Bread Directions

By Valerie Pearson, Green Living Australia

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Time: ~24 hours including fermenting, resting, and baking

Ingredients:

• 500 g bread flour (can be white, wholemeal, or a mix)
• 375 g water (lukewarm)
• 100 g active sourdough starter (fed and bubbly)
• 10 g salt

Method:

1. Mix & Autolyse (1 hour)
• In a large bowl, combine flour and water. Mix just until no dry bits remain.
• Cover and let rest for 1 hour (this helps gluten development).
2. Add Starter & Salt
• Mix in the sourdough starter and salt until fully incorporated.
• You can use your hands, a dough hook, or a spoon. Dough will be sticky.
3. Bulk Fermentation (4–6 hours)
• Leave the dough covered at room temperature.
• Perform a series of stretch and folds every 30–60 minutes for the first few hours.
4. Shape & Rest (20–30 minutes)
• Gently shape the dough into a ball on a lightly floured surface.
• Let it rest, covered, for about 20 minutes.
5. Final Shaping
• Shape the dough again into a tight round or oval shape.
• Place into a well-floured banneton or a bowl lined with a floured cloth.
6. Cold Proof (8–12 hours)
• Cover and place the dough in the fridge overnight for a slow ferment and better flavour.
7. Preheat & Bake
• Preheat oven to 230°C with a Dutch oven or baking vessel inside.
• Turn out the dough onto baking paper, score the top with a blade or sharp knife.
• Transfer to the hot Dutch oven, cover with the lid, and bake:
• 20 minutes covered
• 20–25 minutes uncovered until deep golden brown
8. Cool Completely
• Let bread cool on a rack for at least 1 hour before slicing to finish the baking process internally.

Basic Kombucha Brewing Instructions

By Jeani-Rose from Kombucha Cafe - The Art of Culture

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RECIPE & DIRECTIONS FOR BREWING YOUR OWN KOMBUCHA

HOW TO MAKE YOUR KOMBUCHA:

• Before you start: wash and rinse the jar thoroughly.
• Remember you are making a health tonic. Use filtered or spring water and organic or high quality herbs and teas. Never boil your water/tea in aluminium pans.
• Choose: Either black, white or green tea  You may just choose herbs. When choosing  herbs never use herbs containing oils (ask your naturopath or health food store if you have  any questions) Fresh herbs will require about 7 times the amount of dried herbs.
• Kombucha will enhance the properties of the tea or herbs you are using. I personally use a blending of black or green with rooibos for store sales and specific herbal blends for  special orders.

BASIC RECIPE:

Depending on the amount of kombucha you wish to brew, multiply the recipe 

eg, if you wish to brew 6 litres multiply this recipe by 3.

Ingredients:

• 2 litres of boiling water (no aluminium pans)
• 3/4 cups of organic raw sugar
• 2-4 teabags or 2-4 tablespoons of loose tea AND/or herbs (If using fresh herbs multiply by 7)
• 1 healthy kombucha SCOBY or culture
• 1 cup of fermented kombucha or mother tea (If you do not have mother tea you will need  to buy a bottle of already brewed kombucha)

Please note - If you have purchased a Scoby and Mother Jar from us there is no need to measure. Just use the entire contents.

Method:

1. Add the sugar to the boiling water and stir until dissolved.
2. Add the tea and or herbs to the water and allow steeping for 10-15 minutes.
3. Then strain the tea or remove the tea bags.
4. When the mixture is cooled, pour into your jar.
5. Add the kombucha culture (scoby) and the mother tea. Make sure to secure the top of the jar with muslin or cheesecloth to keep insects out. The cloth needs to be larger than the circumference of the jar so there is enough overhangs to secure the cloth with a rubber band.

IMPORTANT INFORMATION:

• Brewing Time: The time will vary depending on the amount of mother tea, the temperature, etc. It is more important to go by the taste of the tea, making sure it tastes like cider and the sugar has been changed over. The first batch will take about 8-10 days. If you are diabetic or want to lose weight you may want to wait about 14 days. During colder months you will need to add a couple more days and you may need to purchase a heated base to control the temperature.
• Continuous Fermentation: This method keeps the kombucha continually brewing in a jar. It allows you to dispense a daily amount and top up the mixture as you go as opposed to waiting for individual batches. After you have allowed the tea mixture to cool, pour it into your pottery jar. Add the mother tea and the kombucha culture. You will need a muslin cloth to cover the top of the jar and secure it with a rubber band to keep any insects from getting in. Allow it to brew for the desired time (see above). When ready dispense 10-30% of the tea and store the unused portion in the refrigerator. I would recommend taking only 10% of tea the first couple of times and add 10% of new tea to the jar. The tea in the jar will become stronger after this, and you can add 30% of new tea to the brew each time. For example a 6 litre brew will produce 1.8 litres of kombucha a day. Make sure you allow the new tea mixture to cool before adding. If you top up with new tea in the evening it will be ready by the next morning. If you are diabetic, or suffer from candida you will want to dispense the finished kombucha into bottle and allow to sit for a couple of nights before drinking.
• Maintenance: If using a container with a the tap it will need to be removed and cleaned out when it becomes blocked. Carefully remove the kombucha and tea. Remove the tap and flush with water. Clean the tap and jar and rinse thoroughly. Place the tea and kombucha back in the jar when finished. If you do need to replace your tap remember to use a food grade plastic tap as you do not want any metal to come into contact with the kombucha.

IMPORTANT NOTES FOR BREWING KOMBUCHA:

• Some low fired ceramics may contain lead in their glazes, so it is important to never use low fired ceramics for brewing or storing kombucha, as any lead present will leach into your brew.
• Do not use a metal container or metal tap. Do not boil your water or tea in aluminium pans. Commercial Brewers will use Food Grade Stainless Steel containers but these can be very different to at home containers.
• Do not cover kombucha with a lid, only use a light muslin or cheesecloth material that you are able to breathe through. If the weave is too loose you may need to use a couple of layers. Use a rubber band or tie to hold the cloth over the jar.

Basic Miso Soup Recipe

By Tomoko Onuki from Rice Culture

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Ingredients:

• Soy bean (dry weight) 500g
• Rice Koji 500g
• Salt 175g

Method: 

1. Soak soybeans overnight and cook until very tender (approx. 3 hours, or pressure cook).
2. Rub salt into Rice Koji with hands
3. Mix cooked soy bean and koji + salt mixture well and mash them together (with potato masher, mincer, food processor etc)
4. Make balls and throw them in the container and pack very tightly. The purpose is to remove any air bubbles.
5. Clean the surface of the container with alcohol or vinegar, sprinkle salt (not in quantity) on surface of the packed soy bean and koji mix, add plastic wrap (or other coverings) and add 400g weight on top. We use salt in plastic bag.
6. Cover with a lid but do not seal
7. After 3 months, remove the weight and wrap, scrape any moulds (if any), mix the contents very well and let it sit for another 3 months
8. After 6 months, your miso should be ready!

We will be holding miso making workshops on June 25, July 9 and 23 in Carrara, Gold Coast where we will have lots of tasting of different variety of miso, as well as miso and koji dishes!

Water Kefir Recipe + Second Fermentation Ideas

By Lizz Hills The Cottage Collective

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Ingredients (Basic Water Kefir):

• ¼ cup water kefir grains
• ¼ cup organic raw sugar (white, rapadura, or a mix)
• 1 L filtered, non-chlorinated water
• Optional: 1 slice lemon, 1 dried fig or a few raisins, a drop of molasses, a pinch of bicarb soda

Method:

1. In a clean glass jar, combine the kefir grains and sugar. Add the filtered water.
2. Stir gently to dissolve the sugar. Add any of the optional ingredients for added minerals and flavour.
3. Cover the jar with a cloth or loosely fitted lid to allow air flow.
4. Let ferment at room temperature (20–28°C) for 24–48 hours.
5. Once fermented to your liking, strain out the grains using a plastic sieve. Reserve the grains for your next batch.
6. Your kefir is ready to enjoy as-is or proceed to second fermentation for added fizz and flavour.

3 Second Fermentation Ideas:
Pour your strained kefir into flip-top bottles, add flavourings, and ferment for 12–48 hours at room temperature. Then chill before opening.

Ginger Lemon Sparkle

• 1 tsp freshly grated ginger
• 2–3 lemon slices (or 1 tbsp lemon juice)
  Warming, zingy, and great for digestion.

Berry Hibiscus Bliss

• A handful of frozen berries (blueberries, raspberries, etc.)
• 1 tsp dried hibiscus flowers
  Vibrant colour, subtle tartness, antioxidant-rich.

Tropical Green

• 1 tbsp chopped pineapple or mango
• A few fresh mint leaves
  Light, fruity, and refreshing with a cooling twist.

Tips:

• Burp bottles daily to release pressure.
• Chill before opening to reduce fizz overflow.
• Reuse grains immediately or store in sugar water in the fridge.

Kimchi

By Lizz Hills, The Cottage Collective

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Ingredients:

• Cabbage (thinly sliced)
• Red chilli peppers (handle with gloves)
• Daikon (thinly sliced)
• Carrot (thinly sliced)
• Fresh ginger (finely chopped or grated)
• Onion (thinly sliced)
• Filtered water
• Unrefined sea salt (approximately 2 tsp per 500 ml water, or to taste)

Method:

1. Wash all vegetables thoroughly in filtered water. Do not cook or sterilise them.
2. Thinly slice the cabbage, daikon, carrot, onion, and ginger.
3. If using cabbage or shredded vegetables, massage or pound them in a large bowl to release natural juices.
4. Add the chopped red chilli peppers carefully (wear gloves to prevent irritation). Mix all vegetables evenly.
5. Pack the vegetable mixture firmly into a clean fermenting jar or crock.
6. Pour in prepared brine (filtered water + salt) until vegetables are completely submerged. Aim for a ‘sea water’ taste.
7. Use a fermentation weight to keep the mixture fully submerged and remove any air pockets.
8. Cover the jar with a fermentation lid or cloth secured with a rubber band to allow gases to escape.
9. Store in a warm place in your kitchen. Begin checking after the first day—especially in warm weather.
10. Taste daily for tanginess and monitor texture. Once the desired flavour is achieved (typically 4–14 days), move to the fridge to slow further fermentation.

Traditional Fermented Dill Pickles

By Morgan Fuery, The Drunken Farmhand

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Ingredients:
Vegetables & Herbs:

• 500 g baby cucumbers (Kirby or Lebanese preferred)
• 1 sprig fresh dill
• 6 large bay leaves
• 1 cayenne chilli (optional)
• 2–3 garlic cloves, crushed (optional)

Brine:

• 5 cups filtered or boiled and cooled water
• 2 tablespoons coarse sea salt (non-iodised)

Spices (optional but recommended):

• 1 tsp dill seeds
• 1 tsp whole black peppercorns
• 1 tsp mustard seeds
• 1 tsp ground turmeric

Method:

1. Sterilise your jar by boiling it and your utensils for 10 minutes, or washing thoroughly with hot soapy water and rinsing well.
2. Wash all produce—scrub cucumbers gently and rinse dill, bay leaves, chilli, and garlic.
3. Make the brine by stirring sea salt into the water until fully dissolved. It should taste salty like the sea.
4. Pack the jar:
• Place bay leaves, spices, garlic, chilli, and turmeric in the base.
• Add cucumbers snugly, without crushing, and tuck in the fresh dill sprig.
• Pour in brine to cover all vegetables, leaving 2–3 cm of headspace.
5. Weigh down and cover:
• Use a fermentation weight or a small clean jar to keep cucumbers submerged.
• Cover the jar with cheesecloth or a breathable cloth secured with a rubber band. Leave the lid loose—don’t seal tightly.
6. Ferment in a cool, dark place (like a pantry) for 5–21 days.
• Check daily to ensure all cucumbers remain submerged. Bubbling and cloudiness are normal.
• Taste after 5 days and refrigerate once you’ve reached your preferred level of sourness.

Tips:

• Always use clean utensils—don’t use your hands in the brine.
• A harmless white film (Kahm yeast) may form—just skim it off.
• Discard the batch if you see mould (fuzzy green, black, pink, or blue).
• Bay leaves help retain crunch—grape leaves work too.

Masala Dosa

Demonstrated by Murray Goodchild from Dosa Delish

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Recipe source

Dosai

• 660g (3½ cups) medium-coarse rice flour
• 150g (1¼ cups) split white lentil flour
• salt
• 60 ml (¼ cup) vegetable oil
• 60 ml (¼ cup) melted unsalted butter
• Sambar masala
• 1⅓ cups coriander seeds
• 1 cup dried red chillies, broken into smaller pieces
• 2 tsp fenugreek seeds
• 1½ tsp black mustard seeds
• 1 tbsp cumin seeds
• 1 cm piece cinnamon stick
• 50 g unsweetened dried shredded coconut
• ¼ cup firmly packed fresh curry leaves
• 1½ tsp powdered asafoetida

Lentil sambhar

• 300g (1½ cups) split yellow lentils, rinsed and drained
• 2 litres water
• 1 tsp ground turmeric
• 500g tomatoes (about 3-4 medium), unpeeled, chopped
• 2 brown onions, chopped
• 3 tbsp sambar masala (see above)
• 2 tsp tamarind concentrate
• 18 fresh curry leaves
• salt, to taste
• ⅔ cup (30 g) chopped fresh coriander
• Potato pallaya
• 2 tbsp gingelly oil (Indian-style sesame) or vegetable oil
• 1½ tsp brown or black mustard seeds
• 1 tbsp split chickpeas (chana dal)
• 1 tbsp split white lentils (urad dal)
• 4 dried red chillies
• ¼ tsp powdered asafoetida
• 2½ tsp ground turmeric
• ½ tsp salt, plus extra to taste
• 18 fresh curry leaves
• 2 red onions, halved and thinly sliced
• 1 kg cooked Desiree or Pontiac potatoes (about 7 medium), peeled and coarsely mashed
• ½ cup (30 g) fresh chopped coriander

Fresh coconut chutney

• 1 whole fresh coconut
• ½ cup coarsely chopped fresh coriander leaves and stems
• 2 fresh green chillies, coarsely chopped
• 2½ tsp finely grated fresh ginger
• salt to taste
• 3-4 tbsp cold water
• 2 tsp vegetable oil
• 1½ brown or black mustard seeds
• ½ tsp powdered asafoetida
• 18 fresh curry leaves, coarsely chopped

Instructions

Standing time 36 hours

1. To make the dosai, in a bowl, combine ½ cup (60 g) rice flour with 2 tablespoons lentil flour and a pinch of salt.  Make a well in the centre. Stir in enough cold water to form a batter with a dropping consistency. Cover and stand in a warm place for 12 hours or overnight.
2. The following day, in a clean bowl, combine another ½ cup (60 g) rice flour with 2 tablespoons lentil flour and a pinch of salt. Make a well in the centre. Stir in enough cold water to form a batter with a dropping consistency.  Stir in 1 heaped tablespoon of the previous day’s batter into the new batter. Cover the new batter and stand in a warm place for 12 hours or overnight.
3. The following day, in a large clean bowl, combine the remaining rice flour with the remaining lentil flour and 1 teaspoon of salt. Stir in enough cold water to form a new batter with a soft dropping consistency. Stir 1 heaped tablespoon of the previous day’s batter into the new batter. Discard the old batter. Cover the new batter and stand in a warm place for 12 hours or overnight. By this stage, the batter should have increased in volume by about half.
4. Meanwhile, to make the sambar masala, heat a small saucepan over low heat. Separately dry roast the whole spices and chilli coriander until fragrant and only lightly coloured. Place the roasted spices in a bowl. Toast the coconut in the pan, stirring constantly, until lightly browned. Add to the spices. Dry-roast the curry leaves, tossing often, until crisp. Add to the spices with asafoetida, combine well and let cool. Place the mixture in an airtight jar and store in refrigerator for up to 6 months. Just before using sambar masala, grind to a powder in a spice grinder.
5. To make the lentil sambar, in a large saucepan combine the lentils, water and turmeric and bring to the boil over high heat. Reduce the heat to low and cook, partially covered, for 30 minutes or until the lentils are soft and mushy. Add the tomatoes and onions and cook, partially covered and stirring occasionally for 30 minutes or until soft. Add the sambar masala, tamarind, curry leaves and salt and bring to the boil. Taste and adjust seasoning. Stir in the coriander. Remove from the heat, partially cover, then reheat over low heat just before serving.
6. To make the potato pallaya, heat the oil in a heavy-based saucepan over medium-low heat. Add the mustard seeds and cook for 30 seconds or until they crackle. Add the chickpeas and lentils, reduce the heat to low and stir for 30 seconds or until light golden, be careful not to burn them. Add the chillies and asafoetida and cook, stirring for 15 seconds. Add the turmeric, salt and curry leaves, and cook, stirring for 15 seconds. Stir in the onions and ½ teaspoon salt, and cook, stirring often for 5 minutes or until the onions are translucent. Add the potatoes and coriander and stir for 2-3 minutes or until well combined. Taste and adjust the seasoning if necessary. Cover to keep warm and set aside until serving.
7. To make the fresh coconut chutney, to open the coconut, carefully pierce the “eyes” of coconut with a thick metal skewer, a screwdriver or other pointed object. Drain the coconut water into a cup. Taste the coconut water to make sure it is sweet and not off-tasting and keep for drinking. Use a hammer to crack the coconut open.  Turn pieces rounded side up and use hammer to break them into smaller pieces about 7 cm wide. Use a small, sharp knife to pry the coconut meat from shell.  Peel tough brown skin from the coconut meat.
8. Place the coconut meat in a food processor and process until finely chopped. Add the coriander, chilli, ginger and salt and process until all the ingredients are finely chopped, adding 3-4 tbsp water if necessary to facilitate processing. Transfer the mixture to a bowl.
9. Heat the oil in a small saucepan over medium heat.  Add the mustards seeds and cook, stirring for 30 seconds or until they begin to crackle.  Remove from heat and quickly stir in the asafoetida and curry leaves, mixing well. Add the mustard seed mixture to coconut chutney and mix well. Taste and add salt if necessary.
10. To cook the dosai, heat a tawa or heavy griddle over high heat and spread a layer of salt over the top. Heat for 3-4 minutes, then, using a clean kitchen towel, wipe off the salt. This seasons the pan.
11. To test if the pan in right temperature for cooking the dosai, heat the pan over medium heat for 2 minutes.  Combine the vegetable oil and melted butter then drizzle a little into the pan and sprinkle with water. If the water sizzles immediately on contact, the pan is ready. Wipe the pan clean. Using a flat-bottomed metal cup, ladle 80 ml (⅓ cup) batter into the pan. Use the bottom of the cup to spread the batter outwards, moving the cup in concentric circles until about 18 cm -20 cm in diameter. Drizzle the dosai with 1 teaspoon oil and butter mixture and cook for 2-4 minutes or until crisp and golden underneath. Repeat with the remaining batter and oil and butter mixture. Spoon one tenth of the warm potato filling onto the centre of the dosa. Fold in the sides and place seam-side down on serving plate. Repeat with the remaining batter and potato filling. Serve immediately with the warm lentil sambar and fresh coconut chutney.

Spicy Beef Quesadilla

By Chef Dylan Gittoes, Gourmet Food Co.

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Ingredients:

• 500 g beef mince
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp Creole spice mix
• 2 tbsp tomato paste
• 1 tbsp water
• 400 g can black beans, rinsed and drained
• ¼ cup pickled jalapeños, roughly chopped
• 4 tsp canola oil, divided
• 4 large flour tortillas
• 200 g shredded cheese blend (e.g., pizza cheese)
• Juice of 1 lime
• Fresh coriander (to serve)
• Home‑made sour cream, to serve

Method:

1. Heat a large non-stick fry pan over medium-high heat; add 1 tsp oil.
2. Add the beef mince in small clumps; brown, breaking apart with a wooden spoon.
3. Push the beef to one side, add the garlic and onion; sauté until softened (3–4 mins).
4. Stir in the Creole spice, tomato paste, 1 tbsp water, and black beans.
5. Bring to the boil, reduce heat, and simmer for 5 minutes, stirring occasionally gourmetfoodco.com.au+9gourmetfoodco.com.au+9gourmetfoodco.com.au+9.
6. Remove mixture from heat; stir through jalapeños.
7. Wipe or replace the pan. Heat over medium.
8. Place a tortilla in the pan, sprinkle half with cheese, top with beef mixture, jalapeños, and more cheese.
9. Fold tortilla in half, cooking on each side until golden and cheese has melted. Repeat with remaining tortillas gourmetfoodco.com.au.
10. Transfer to a board; slice into wedges.

To Serve:

• Dollop with home‑made sour cream
• Sprinkle with fresh coriander
• Serve with lime wedges