 Meru Miso invites you to join us in celebrating our local Fermenting community and raise money for FermenTasmania, all while enjoying a night of canapes featuring Meru Miso and locally made beverages. The evening will be spent in the Meru Miso House and feature a fermentation talk by Meru Miso and an update from FermenTasmania.
Thursday. 21 September 2017 6:00 pm – 10:00 pm AEST LOCATIONMeru Miso House 1/31a Churchill Park Drive Invermay, Tasmania 7248 Cost $55 per person. Ticket price includes:
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 YAY!
The Fellowship Report of the study tour completed by Drs Tom Lewis and Anna Carew and Nat Fryar is now live and available here: www.issinstitute.org.au/wp-content/media/2017/06/Lewis-Final.pdf The exciting thing about this Fellowship activity is that we know that the Report carries such insights and is already delivering impact on the ground. The Board are grateful to the team for gathering such amazing information. We are now building the Business Plan for FermenTasmania based around the lessons captured in this pivotal piece of work. We encourage you to sit down and pour a fermented drink ...and explore the Report! John Lethlean's article this weekend on Chris de Bono and Meru Miso clearly highlights his joy of Miso. Check out the article about Chris De Bono and learn more about why he enjoys this traditional method.  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 Email tia.enquiries@utas.edu.au. 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 TasTAFE Drysdale 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. |
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