FERMENTATION MASTERCLASS

420 Mins

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Dive deep into the art and science of fermentation at Tasmania’s brand new, purpose-built fermentation facility, FermentHQ. Discover the delicious alchemy of microbes and yeasts as they transform fresh produce through one of the world’s oldest forms of food preservation. This full-day experience blends indulgence with hands-on learning. Whether you’re a curious beginner or already deep in the culture, you’ll explore the incredible diversity of fermentation through cheese-making, probiotic sauerkraut and fermented vegetables, sourdough baking, and a wine workshop celebrating cool-climate grapes. You’ll leave with practical skills, confidence, and techniques you can use at home for years to come.

Attend all four hands-on workshops, with plenty of tasting and indulging along the way, at this fully curated day dedicated to the microbes that make local produce more delicious, more nutritious, and far more interesting.

All you need are closed-toe shoes and an open mind. Come ready to learn, taste, and take home the transformative powers of fermentation.

Please note the day will involve working with and eating gluten and dairy products. Lunch will be provided. If you are vegetarian, please select that option at checkout.

PRESENTERS

		Laura van Donselaar A passionate home baker and mother of three, Laura is known for her approachable take on sourdough baking and naturally leavened loaves. Through simple, no knead methods, she helps home bakers build confidence with starters, shaping, and baking from scratch.
		Lauren Brown A passionate fermentation expert, Lauren Brown began her commercial journey with Avocado Moon Kombucha, bringing her signature ‘buch’ to Harvest Launceston.
		Oliver Field Starting out only knowing the difference between red and white, Oliver Field was quickly won over by the quality of Tasmanian wine. Now part of the Stillwater team, he guides others through cool climate varietals and what makes them stand out.
		Tim Gadischke Tim Gadischke is a master cheesemaker with 20+ years’ experience, trained in Australia and Europe, now founder of The Tasmanian Cheesery in Southern Tasmania.

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