FermenTasmania

21/07/2026

UPDATE: 4000 NEW CANS HAVE ARRIVED AT FERMENTHQ!
After more than 6 months of development, taste testing, brand and business development Petrichor Pantry's 2nd Press Backyard Lemon Shrub is getting very close to lift-off!

If you think a shrub is a small plant - think again* This is first for FermentHQ - a unique fermented product creating a new product category - Shrub soda - starting with apple cider vinegar and taking it through a second fermented process using lemons to give it a fantastic lemon fresh flavour. It's also a first for Lily and Antoine from Pétrichor Pantry.
Made with rescued fruit courtesy Lees Orchards, surplus cider courtesy Brady's Lookout Cider and backyard lemons courtesy fermentation lovers from Devonport to Devon Hills and from Deloraine to Dilston, this is our first case study turning surplus and potentially wasted fruit into a high value add Tasmanian product. Now for the final stages of preparation and final product testing before the full scale canning of Batch #1 of 2nd Press Backyard Lemon Shub commences!

Stay posted for more updates coming soon!

* you can also find more out about 'Shrub' here: www.2ndpress.com.au

25/06/2026

The AMAZING BEAKER ST FESTIVAL Fermentation Masterclass is coming to FermentHQ!

Curious about fermentation or already obsessed with the magic of microbes? Join us for a full‑day, hands‑on deep dive into the delicious world of cultured foods with four incredible artisans to show you the way!

Spend the day crafting:
• Artisanal cheese
• Probiotic sauerkraut & fermented veggies
• Sourdough bread
• Join in a cool‑climate wine workshop
You’ll leave with real skills, confidence, and a whole new appreciation for the microbes that make food more flavourful, nutritious, and downright fascinating. Plus — plenty of tasting along the way.

FEATURING:
Laura van Donselaar
Lauren Brown
Oliver Field
Tim Gadischke

Sunday 16 August 2026
🕙 10:00 AM – 5:00 PM
📍 Ferment HQ, 6 Synergy Court, Legana, TAS

🍽️ Lunch included
🌱 Vegetarian option available at checkout
⚠️ This event involves gluten & dairy
🎟️ Tickets + full details:
https://tickets.beakerstreet.com.au/Events/FERMENTATION-MASTERCLASS

Learn the ancient art of fermentation from the experts at our regular workshops.

29/05/2026

We all know yeast and bacteria are essential for a good fermentation but did you know fungi can serve that function too? Come and learn more about shrooms with a week long festival celebrating mushrooms...fungi the festival in Launceston, starting tonight!

From a food trail and farm tours to workshops, forays, and fun artistic events, the festival offers the opportunity for locals and visitors to unearth their curiosity for a whole new kingdom.

21/05/2026

Come to see the journey of beverage startup 'Second Press' as they take a brand new product to market...their new Shrub.
The in Tasmania is alive and well with fermentHQ partnering with Enterprize!

What if your next networking event was also a masterclass, a product tasting, and a behind-the-scenes tour of one of Tasmania’s most exciting innovation…

17/05/2026

Learn to make SOFT CHEESES in YOUR OWN KITCHEN!
Join cheesemaker Tim Gadischke from Tasmanian Cheesery for a hands-on workshop exploring the techniques behind delicious fresh and soft cheeses. Tim will guide you step-by-step through the process, sharing the science behind cheesemaking while demonstrating techniques you can easily replicate at home. You'll learn how to transform milk into beautiful fresh cheeses from scratch using simple equipment and traditional methods.

When: June 6 11:00am-3:00pm
Where: FermentHQ
Cost $220

For more info and to book: go to
https://www.fermenthq.com.au/event-details/19scm-learn-the-craft-of-fresh-cheesemaking

13/05/2026

Learn to make SOFT CHEESES in YOUR OWN KITCHEN!
Join cheesemaker Tim Gadischke from Tasmanian Cheesery for a hands-on workshop exploring the techniques behind delicious fresh and soft cheeses. Tim will guide you step-by-step through the process, sharing the science behind cheesemaking while demonstrating techniques you can easily replicate at home. You'll learn how to transform milk into beautiful fresh cheeses from scratch using simple equipment and traditional methods.

When: June 6 11:00am-3:00pm
Where: FermentHQ
Cost $220

For more info and to book: go to www.fermenthq.com.au (link in bio)

13/05/2026

****LIMITED PLACES STILL AVAILABLE****
Learn how to make your own gluten free sourdough with the legendary Bread Architect Chris Stafferton. Tasty, crunchy sourdough. 100% gluten free!
If you missed him the last time now is your chance to book your seat.
Cost: $275
WHEN: May 23. 12:00 pm – 3:30 pm
WHERE: FermentHQ, 6 Synergy Court, Legana

To book: go to. fermenthq.com.au/workshops

13/05/2026

Exciting to see the new dates for agriCULTURED! xo

A new season. agriCULTURED returns this spring.

11/05/2026

If you haven't yet experienced the rich textures, deep flavours and umami of artisanal dairy-free fromage then this Thursday night is the perfect opportunity to treat your palate to something new! Artisa have long been proving that through fermentation, nuts can produce deep, meaty flavours with texture and complexity. Through slow culturing, careful ageing they have mastered the art of producing long-lasting, mouth-watering sensations that will impress.
Join us this Thursday evening 5:30-7:30 at Ferment HQ for a special masterclass and tasting with matching wines with the legendary Julie and Roger Martyn from Artisa. Cost: $80pp
There are limited places available so book now to make sure you don't miss out!
For more information and to book go to:
https://www.fermenthq.com.au/event-details/17dfc-dairy-free-cheese-tasting-and-masterclass

06/05/2026

YOUR UNWANTED LEMONS ARE WANTED!

Late season or early season or all-year rounders, if you’ve got unwanted lemons in your backyard (or front yard) WAITING TO BE RESCUED just go to the link below- and you’ll get Antoine and Lily from Pétrichor Pantry's eternal thanks and a FREE SAMPLE of their new product: 2ND PRESS BACKYARD LEMON SHRUB. They have done their small batch taste tests (to public acclaim – yay!) and now the shrub is sitting ready for lemons to complete the next fermentation stage. The end result? – a refreshing, effervescent, zingy and awesome prebiotic alcohol-free drink that’s 100% natural, full of goodness - and all made from rescued fruit from Lees Orchard (with more to come from Brady's Lookout Cider- thank you thank you thank you!)

And of course you’ll also get the bragging rights that you have made one small step for all of us towards a true circular economy in our own backyard!

To let them know about your unwanted lemons for rescue and tour free sample, or to find out more about Petrichor Pantry’s 2ND PRESS BACKYARD LEMON SHRUB go here:

👉👉👉 2ndpress.com.au