Please bring an item of fruit you would like to use in a wine and if you'd like to get a bit more hands-on & take your own ferment home, please bring a 250ml jar to utilise.
The health benefits of regularly consuming probiotic foods is an incredibly exciting field emerging within medicine. In this class we will gain hands-on experience on how to care for your own cultures, and how to get a little more adventurous with flavours.
We will discuss: fermentation, microbial terroir, what is biodynamic wine-making, health benefits of probiotic foods, how to balance a drink.
We are going to learn how to make:
Andrew Cameron is a microbiologist seasoned cocktail bartender with a passion for beverage innovation & sustainable cuisine. He is recently back from the MAD Symposium in Copenhagen, and has presented on cocktail innovation & microbial terroir at National Science Week, the International Food Studies Conference, Good Food Month & the Australian Gastronomy Symposium.
Questions about the class? Please email firstname.lastname@example.org.