Sandor Katz in Hobart: Workshop photos

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A room full of Hobart’s chefs, bakers, brewers, farmers and current and would-be fermenters. A large amount of vegetables. Jars and graters and chopping boards everywhere.

And, then, the descent into kraut-laden chaos… 

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This was such a special day! Sandor was in fine form (as ever) and the fermenting techniques, questions and recipes for everything from country wine to cheese to silage-esque vegetables flew thick and fast, every which way.

We all went home knowing new things that we didn’t know that morning. A good sign.

Thanks to everyone who came along!

Big thanks also to Rodney from the Agrarian Kitchen for the beautiful sample ferments and veggies, to Hannah and Anton from Good Life Permaculture for their everything,  to Remedy Kombucha for liquid sustenance, to Dylan and Stoni, and to Kate Berry for her marvellous photographs.

And of course, to Mr Sandor Katz. So, so good. Thank you.

In the coming weeks, we’ll be sharing the student resources that we collated for Sandor Katz’ recent Aussie tour, as well as some audio recordings of sessions. Hop on our newsletter, if you’re not already, for a shout-out when these resources are ready.

>> More posts about Fermentation

All photos above by the rather incredible Kate Berry.

3 Comments

  1. Speedy
    Posted March 3, 2014 at 5:34 pm | Permalink | Reply

    What fun!
    great pics.
    I’m sure Sandor had so much fun
    that he’ll come out to Aust again some time.

  2. Posted March 4, 2014 at 2:34 am | Permalink | Reply

    This looks like a ton of fun with lots to learn!

  3. Posted March 4, 2014 at 6:52 am | Permalink | Reply

    So nice to see some familiar friendly faces! If I had been home in Tas I’d have been in attendance. Instead I’ll just have to press my friends for instructions when I get home.

2 Trackbacks

  1. […] thanks to Rodney for lunch, and also for the wonderful ferments that we enjoyed the next day at Sandor’s Hobart workshop. Go The Agrarian […]

  2. […] young country wine in the photos above was made by Sandor Katz at our Hobart Fermentation workshop […]

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