Sandor Katz is a passionate preserver. He was described by the New York Times as “one of the unlikely rock stars of the American food scene” and his books Wild Fermentation, The Art of Fermentation and The Revolution Will Not Be Microwaved have drummed up global interest in both fermentation and gut health.
For this month-long Australian tour, he’s teamed up with local fermentation expert Sharon Flynn, who founded The Fermentary in Daylesford, Victoria. Expect dinners, workshops and talks with some of our country’s best chefs, brewers and farmers. They’ll cover topics such as grain ferments, urban foraging, preserving, regenerative farming and Asian fermentation.
In NSW, you can head to a book signing in Byron Bay, a pickling workshop at Carriageworks, a dinner (and discussion) with Firedoor’s Lennox Hastie. Or hit the road with urban forager Diego Bonetto – a picnic lunch is included.
Victoria’s events include a celebration of wild-fermented drinks at Grub Fitzroy, a look at preservation in Chinese and Thai cultures in Daylesford, and a day of vegetable picking and fermenting on a biodynamic seaside farm. Plus, hear Katz and Flynn in conversation at Melbourne Cocktail Festival.
Katz’s stint in WA’s Margaret River will include a dinner under the stars with the team from Fervor, and a night of conversation about the role fermentation plays in modern drink-making.
Ten per cent of profits from ticket sales will go to bushfire relief.
New South Wales
Feb 18 & 19 – Byron Bay
Feb 21 & 22 – Sydney
Feb 23 – Hawkesbury
Feb 24 – Daylesford
Feb 26 to 29 – Melbourne
Mar 1 – Mornington Peninsula
Mar 2 & 3 – Adelaide
4 Mar – Summertown
Mar 6 & 7 – Margaret River
Mar 14 to 16 – Tasmania