It’s been an action packed summer down here in Tasmania. There’s much going on with our little “busy-ness” as we inch our way closer to a proximal product launch.
One major boon to the project is our involvement in the most excellent Mona Market. We’re really excited to be presenting two fermentation “labs” at the 2016 Mona Markets, which are thematically dedicated to our most favourite of topics….. you guessed it….FERMENTATION!!!
We will be teaching our first lab there on January 31st 2016.
In 2016 Mona Market (MoMa) is all about building happiness and health and making friends with the little critters that live inside our gut. By exploring the myriad of microbiomes that are present in fermented food and drink, we will look at how the gut is linked to the brain and how nurturing this connection can be beneficial to your overall wellbeing.
Join Ronald Aveling from southernwild.com.au for MoMa’s second Fermentation Lab. Ronald, aka ‘the kraut guy’, specialises in small-batch, handcrafted ferments using time-honoured methods that are delicious and brimming with goodness.
MoMa Fermentation Lab is a one-hour, hands-on fermentation class held on the lawns at Mona Market. The fee to attend includes the recipe, ingredients, a 1-litre fermentation jar with airlock and weight and 4 x 250ml storage jars with lids. Participants are invited to return to MoMa for a cocktail party (the price of which is included in the fee) on 27 March, the final market for the season, where they can bring their little bundles of fermented joy for a jar swap with other ferment enthusiasts (or, as we like to call ourselves, ‘fermenthusiasts’).
WHEN: Sunday, 31 January 2016 from 11:00 AM to 12:00 PM
WHERE: MONA - 655 Main Road Berriedale, TAS 7011 AU
There’s only 10 spots available for the class - so be sure to get your spot early!
To purchase tickets - GO HERE
For more information about the Tasmanian Fermentation Wunderkammer that is MoMa 2016 - go here.