Fermentation workshop at Three Blue Ducks with Rachel de Thample

FERMENTATION expert and award-winning author Rachel de Thample will join the team at Three Blue Ducks to host an all-day workshop at The Farm in Byron on Sunday, August 11. A long lunch will follow the workshop from 10 am to 4 pm.

De Thample teaches at-home techniques for making the most of winter fruit and vegetables in the interactive workshop, how to ferment them, and information on the nutritional and health benefits of fermented foods. Participants will learn the fundamentals of making sauerkrauts and kimchis, fermenting with

honey, preserving, creating various kinds of vinegar, and healthy drinks like kombuchas and kefir.

The author, chef, forager, fermenter, and urban gardener is the resident expert at River Cottage in London. Founder Hugh Fearnley-Whittingstall said in a recent online article that De Thample was a magician. “An ingredient maverick who continually and passionately explores the boundaries of process, flavours and taste,” he said.

Tickets include snacks and drinks on arrival, the workshop, recipes to take home, a Q&A session and opportunities to assist in De Thample’s demonstration. The day’s finale long lunch is designed around the ferments created during the workshop.

The Three Blue Ducks restaurant, cafe, and produce store at The Farm Byron Bay was ideated by five mates (the ‘ducks’) who are passionate about ethical, authentic, quality food and hospitality.

As much produce as possible is sourced, with almost all remaining stock coming from local area producers. With a strong focus on organic, spray-free, and sustainably farmed produce, the menu reflects a shared ethos for creating ‘honest, seasonal dishes that are packed with nutrients and full of flavour’ that the team refers to as ‘real food’.

Places in the workshop are limited. Tickets are $250 all inclusive for a unique and inspiring day with Rachel de Thample.

Book at threeblueducks.com/fermentation-workshop/