FermenTasmania

FERMENTATION HUB - OUR STORY Fermentation transforms and FermenTasmania is changing the business and landscape of fermentation. A centre of excellence, the Fermentation Hub is being built to underpin the local starter culture and be a proving ground for a vibrant agrifood sector that is industry focused. This world class food innovation facility is situated in the Tamar Valley and a key part of Launceston’s designation as a UNESCO Creative city of Gastronomy. FermenTasmania has been awarded $7.5 million of Australian Government funding through the Building Better Regions Fund Infrastructure Project Stream. “This industry-led facility is a global first, with 1800 square meters of space to ferment beverages, food and even nutraceuticals and green energy,” says FermenTasmania Chair, Kim Seagram AM. “Not only is it a space for industry to play and innovate small scale commercial products, but it will also provide spaces for cutting edge research and development, hands-on training and even agritourism and fermentation experiences for locals and visitors alike.” By building on Tasmania’s existing expertise in fermentation, and our international reputation for products such as wine, cheese, cider, gin and whisky, this project will create 650 direct and indirect jobs by 2030. Expressions of interest are now open for businesses looking to utilise the new Fermentation Hub. #fermentation #fermentationtransforms #foodtechnology #innovation #precisionfermentation #researchanddevelopment #training #education #scaleup #investment

Have you heard about the fifth basic taste, umami? Umami translates to "pleasant savoury taste". You can taste umami in foods that contain a high level of the amino acid glutamate, like miso, some wines, and Parmesan cheese. Seafood's complex flavours and textures find their ideal match in the tangy, umami-rich world of fermented foods. This savoury, mouthwatering flavour is amplified when these two food groups are combined. So, next time you're planning a seafood feast, remember to elevate your dining experience with the perfect fermented pairing.

We know summer and BBQs go hand-in-hand! ☀️ That's why we're bringing you a range of fermented products to add a fantastic depth of flavour (and a refreshing tang!) to complement your grilled favourites. - Sauerkraut and Kimchi: These fermented cabbage dishes offer a tangy, crunchy contrast to rich, smoky meats. We recommend using the locally fermented White Kimchi from @komi_fermented_condiments - Fermented Hot Sauce: A fermented hot sauce brings complexity and depth of flavour that regular hot sauce often lacks. We recommend using the Organically grown and wild fermented in Tasmania ‘Mothership’ Hot Sauce from @roughrice

FERMENTATION EXPERIENCE 2-DAY WORKSHOP led by Adam James from Rough Rice. Learn to make everything from nukadoko and vinegars to kombucha, miso, fermented hot sauce, and a whole bunch more with Tasmanian seasonal and fresh ingredients. This workshop is booking out quickly, but they still have some availability for Tuesday 11 March + Wednesday 23 March 2025. Keen to dive into the world of fermentation? Book your spots via The Agrarian Kitchen. https://lnkd.in/gwZuGH8f

Looking to start the year with a restorative drink? This summer, grab a couple of refreshing, locally-fermented fruit kombuchas from @florakombucha.au This fizzy drink is not only delicious but also incredibly beneficial for your gut. You can choose your favourite flavour: Tasmanian blackberry, strawberry, or Australian ginger.

From all of us at FermenTasmania, we wish you a joyful, flavourful, and wonderfully fermented Christmas! 🎅🍶 This year has been incredible, thanks to the support of our amazing community of makers, researchers, and fermentation lovers. As you gather with loved ones, we hope your tables are filled with delicious Tasmanian fermented treats, from sparkling ciders to creamy cheeses and everything in between.

🍓 Summer in Tasmania means an abundance of fresh, juicy berries, perfect for a quick and easy fermented berry sauce! This tangy, slightly sweet sauce is ideal for drizzling over ice cream, pancakes, or even grilled meats. Here’s how you can make it at home: Ingredients: 2 cups of fresh Tasmanian berries (like strawberries, raspberries, or blueberries), 2 tablespoons of sugar, and a pinch of salt. Instructions: Gently mash the berries and mix with sugar and salt. Place in a sterilised jar and loosely cover. Leave at room temperature for 2-3 days, stirring daily, until it starts to bubble. Store in the fridge and enjoy!

🍎✨ Did you know Tasmania is home to some of the finest ciders in the world? Our island’s pristine apples and traditional fermentation techniques come together to create ciders that are crisp, complex, and packed with character. From the tangy delights of Bradys Lookout Cider to the bold flavours of Lost Pippin, there’s something for every cider lover.

🚧✨ We’re thrilled to share that the Fermentation Hub is making fantastic progress! Construction is well underway, and it’s exciting to see this dream start to come to life. This space will be a game-changer for Tasmania’s fermentation community, offering a hub for makers, researchers, and enthusiasts to connect, create, and innovate. While there’s still plenty of work ahead, every milestone brings us closer to opening the doors to this incredible facility.

☀️🍺 As the Tasmanian summer heats up, there’s nothing like a chilled, locally brewed beverage to cool down. Sip on Hobart Brewing Co.’s refreshing sour ales or enjoy a glass of Willie Smith’s organic apple cider. These fermented drinks not only quench your thirst but also showcase the craftsmanship of our local brewers.