The Art of Fermentation
What We'll Explore
Join us for a two-hour, hands-on introduction to the fascinating world of fermentation.
Explore how fermentation transforms ingredients, how microorganisms work, and how fermented foods can fit into a varied diet, with a focus on gut health, microbial diversity and overall well-being.
Participants will discover the principles behind fermentation and choose one of four preparations to make during the practical session:
Kimchi: Traditional Korean fermented vegetables.
Miso: A traditional Japanese fermented paste.
Sourdough starter: The foundation of naturally fermented sourdough bread.
Kombucha: A fermented tea drink.
By the end of the workshop, you will have more than just a new skill. You will take home your own homemade ferment, a practical understanding of how fermentation works, and the confidence to continue experimenting at home.
You will also gain a deeper understanding of how fermented foods fit into a varied diet, their potential role in supporting gut health, and the importance of safe fermentation practices.
A workshop that combines science, tradition and hands-on experience, empowering you to bring the benefits, flavours and creativity of fermentation into your everyday food culture.
Meet The Chef
"I don't remember a time when I wasn't cooking. I started at a very young age, driven by an endless curiosity and a desire to explore, discover and create.
With 32 years of experience as a chef, my journey began with formal culinary training, but I soon realised that I wanted to go beyond the traditional boundaries of cooking. I wanted to keep learning, questioning and discovering what food could truly be. My curiosity led me towards a deeper understanding of food through the lens of Ayurveda, where nourishment is closely connected with balance and well-being.
At a moment in my life when I needed this understanding the most, I began to see food differently. It became more than ingredients, techniques or flavours; it became a way to reconnect with myself and explore the relationship between what we eat and how we feel. Today, my passion continues to guide me towards new ways of understanding food, including fermentation, its traditions, its transformative processes and its relationship with our health."
Lola Vinagre
Thursday November 5, 6:30-8:30PM
No-Refund Policy
Tickets for our workshops and community events are non-refundable.
Each gathering requires advance planning and upfront costs, including preparation, materials and facilitator fees, which are confirmed ahead of time based on the number of registered participants. For this reason, once a ticket has been purchased, we’re unable to offer refunds.
If you’re unable to attend, you’re welcome to transfer your ticket to someone else by letting us know in advance, subject to capacity and any workshop-specific requirements.
Thank you for understanding and for supporting the care, preparation, and people that go into holding these gatherings.