Last week Connal Finlay (Ferment's fearless leader) spoke to Cuisine Magazine's editor, Kelli Brett, about Ferment! Festival and how exciting it all is.
CLICK HERE for the full podcast link - you'll find their quick plug for it from 1m12s onwards.
For those that are readers, this is what Connal had to say to Kelli about the event when asked what is going to get festival-goers fizzing with excitement:
"We have got some of the absolute top artisan producers from around the country coming to show off everything from bean-to-bar chocolates, coconut yoghurt, NZ’s only saké, chilli and lime ginger beer, sparkling mead, fermented pesto, champagne-fermented ciders, orange wines, manuka honey vinegars and just so much more. The workshops that we’ve got organised though are already selling quick thanks to the incredible talent that we’ve got lined up there. Isabel from Bread and Butter Bakery who did her masters degree in gut bacteria is a sure-fire stand out with her sourdough class but we’ve got beer and chocolate pairing, in-depth cheese, kombucha and cured meat classes. Oh and the amazing Tanah Dowdle who once cooked for the Dalai Lama is showing off the diversity of fermented veges in cooking. Me personally, excited to actually sit down for a few seconds with other foodies and share fermentation stories over a cheese platter with a glass of kombucha in hand."