Join Phillippa Grogan and Andrew O'Hara from Phillippa's Bakery, journalist & author Richard Cornish, wine writer Max Allen together with Mark Laucke from Laucke Flour Mills, Kate Howell, fermentation microbiologist researcher at Melbourne University and Robyn Wight from Ferment Frenzy Workshop for talks and demonstrations to gain a greater understanding about fermentation.
Participants will learn how our food becomes healthier, more digestible and nutritious through the fermentation process and how to; knead and shape bread, make a sourdough starter and make sauerkraut
This unique event includes a vineyard lunch based around local and fermented foods, served with naturally fermented wine at Bress Winery in Harcourt.
Re: children friendly, 12-year olds and older could enjoy this event.
This event is indoors
Comfortable shoes, sun hat and an apron would be advised.
Bress is just off the Calder Highway, take the Harcourt turnoff.
No but Bress Winery can be accessed by train to Castlemaine from Melbourne (1hr45m) or from Bendigo and a taxi can be per booked on ph: 131 008.
For all event enquiries, please call: (03) 9428 5363