The inaugural four day Ferment the Festival will officially kick off on Thursday 19 October with FERMENT the DINNER, a fermented feast that will be held alfresco, under the stars treating guests to eight-courses prepared by a line-up of Australia’s hottest chefs and winemakers.
The dinner will be led by Festival Patron Jock Zonfrillo who has recently won a string of awards including “Hottest Chef of 2017” by The Australian and Gourmet Traveller’s “Australian Restaurant of the Year” for Orana the first restaurant in two decades outside Sydney and Melbourne to take home the award.
Jock Zonfrillo will oversee the entire feast including his fermented dish using Spencer Gulf prawns served with trademark Australian ingredients. Jock said this dinner is a really great opportunity for people to experience contemporary fermented food and great South Australian produce.
“It’s really exciting to cook next to some of Australia’s best chef’s and to showcase dishes at the dinner which will all have a component of fermentation,” Jock said.
Many of the chef’s and food producers involved in the dinner started preparing their dishes long ago. Oliver Edwards from the Summertown Aristologist started fermenting the special vinegar that will feature in his dish a few months ago and Mitch and Kris Lloyd have been steeping the cheese that will feature in the last course six months ago.
The other chef’s at the FERMENT the DINNER include the recently crowned Gourmet Traveller ‘Chef of the Year’, Mat Lindsay of Sydney’s Ester. Head Chef of Africola Duncan Welgemoed and Adam James from Rough Rice in Tasmania who has been travelling the globe to research fermented foods on a Churchill Fellowship will also be whipping up dishes. Adam will be featuring a dish at the dinner with his own DIY Miso. Emma Shearer from Lost Loaf will also be preparing a dish and the sourdough bread for guests.
The eight courses will be matched with naturally fermented South Australian wines from wineries including Ochota Barrels, Charlotte Dalton, BK and Shobbrook Wines.
Ferment the Festival founder Kris Lloyd said, “Guests will be given the opportunity to see the chefs in action in an open kitchen. They will also hear from the chefs and winemakers during the dinner as they share their fermented collaborations.”
TICKETS ARE NOW AVAILABLE FOR FERMENT the DINNER
When: Thursday 19 October at 6:00pm – 10:30pm
Tickets: $280/person and extremely limited
Dress: cocktail
Where: Rundle Park, Kadlitpina, Adelaide
Bookings: www.fermentthefestival.com.au
Tickets: $280/person and extremely limited
Dress: cocktail
Where: Rundle Park, Kadlitpina, Adelaide
Bookings: www.fermentthefestival.com.au
Chef’s involved: Jock Zonfrillo, Orana, Karena Armstrong, Salopian Inn, Adam James, Rough Rice, Oliver Edwards, Astrologist, Duncan Welgemoed Africola, Mat Lindsay Ester, Emma Shearer ,Lost Loaf and Mitch and Kris Lloyd Woodside Cheesewrights.
Wineries involved: The Other Right, Small Fry Wines, BK Wines, Ochota Barrels, Charlotte Dalton, BK Wines, Shobbrook Wines, Lucy Margaux.
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