A special evening to introduce you to the world of Japanese Ferments led by fermentation revivalist Sharon Flynn of The Fermentary. Sharon will chat to us about sake lees and its uses plus the magic of koji rice. We also get to mash our own miso to take home and ferment. Following the workshop will be a shared dinner cooked by chef Vicky Symington (Loafer) featuring loads of fermented goodies.
Sharon is about to release her first book Ferment for Good (Hardie Grant), it will be available for purchase on the night. Numbers are limited, if you are at all interested in fermented foods this is the night for you, don't miss out!
Tickets are $130 +BF, available here.