The global cider industry has exhibited steady growth and is forecast to continue on a steep trajectory. Tasmania is punching above its weight in developing the skills and reputation for cider making.
One researcher who is leading the charge at the Tasmanian Institute of Agriculture (TIA) is Dr Fiona Kerslake (pictured below with Cider Tasmania President Corey Baker).
Dr Fiona Kerslake has been invited by the yeast and bacteria company Lallemand to give a presentation to their annual technical day on the Australian perspective of cider making, both from research and industry angles. The small investment by State Government in the ‘building quality in Tasmanian cider’ project, combined with TIA’s recent publication in Food Chemistry, has paid significant dividends on an international stage culminating in this invitation. It is also recognition from a company such as Lallemand that there is significant value in the cider research being conducted in Tasmania.
This travel to Tallinn, Estonia, will provide an opportunity for Dr Kerslake to create linkages with the other few cider researchers in the world.
The Cider Research team at TIA (comprising Dr Fiona Kerslake, Dr Anna Carew, Dr Joanna Jones, Harriet Walker, Dr Nigel Swarts and Dr Dugald Close) have worked hard with a dedicated bunch of cider enthusiasts and producers to produce a handbook that captures the scientific principles underpinning inconsistencies in cider quality. Contact TIA if you are interested in a copy Phone +61 3 6226 6368
In addition, TIA have worked closely with industry on yeast research.
We wish Dr Fiona Kerslake well on her trip to Estonia and look forward to hearing about her experience upon returning to Tasmania.
.FermenTasmania joins forces with TasTAFE Drysdale's Great Chef Series to present this once in a lifetime opportunity to learn from one of the best Chefs in the World.
Fermentation is the oldest form of food preservation and, with the harvest season upon us, it is time to put down your preserves for winter. Join Michelin starred Chef Christian Puglisi to learn this ancient art and get his tips and hints on how to preserve the best of the autumn harvest, naturally.
Chef Puglisi’s pedigree is hard to beat being one of the young Scandinavian chefs to put "local" and "foraged" on the map with his focus on "sustainable" and "organic", a perfect fit for Tasmanian produce. He has not only worked in #1 restaurant NOMA but now owns and runs ‘Relae' in Denmark, one of the worlds top 50 and voted the most sustainable restaurant in the world the last two years running.
Dr Anna Carew from University of Tasmania (UTAS) will also present on 'what is fermentation' as one of the lead coordinators for the UTAS Fermentation Food and Drink Unit
Join FermenTasmania for one of our mini ferment events for 2017. Spaces are VERY LIMITED, so book early.
DATE AND TIME
Tue, April 11, 2017
5:30 PM – 7:30 PM AEST
93 Paterson Street
Launceston, TAS 7250
Bookings via here
FermenTasmania are very grateful to TasTAFE Drysdale for their support of this event along with UTAS School of Land and Food.
Keeping you informed with what is bubbling under in the world of FermenTasmania. Also puns.