Fermenting Masterclass - Ocean Grove

Creative Cultures

No booking fee
Cancel up to 48 hours beforehand

Regular price $230.00

This masterclass will cover everything you need to know about fermentation – with more than 25 tastings and demonstrations included!

Special Offer: Bring a friend and receive a 20% discount on both tickets!

Where: Ocean Grove, Geelong-Bellarine

#twohoursout


The plan

Probiotics are all the ‘buzz’ these days, but did you know that fermented foods have been consumed and worshipped by countless cultures around the world for thousands of years?

We now know these ancient, delicious foods and drinks are essential to obtaining and maintaining optimal health. Probiotics also stimulate your immune system and are vital in food digestion and assimilation.

The best part is that by making the ferments at home, you get to create your own delicious, goodness-packed, enzyme-rich, nutrient-dense superfoods.

In this masterclass, you will get to taste each ferment, see clear step-by-step instructions on how each is made and ask any questions you may have about the ferments. We will also cover any potential pitfalls so you can avoid them. The hardest thing for most people is simply starting, and once you see how simple it can be you will want to start straight away.....

Come along and join Tim, as he runs through all of the ferments, providing tastings, instructions and demonstrations. It will be a fun day (for you and your tastebuds), with some laughs thrown in too. The workshops are limited to 12 people, to create a relaxed, informal setting.

Tim McNeilly has been fermenting for over 25 years and has been running workshops all over Australia for the past 9+ years. He presents in a fun, light-hearted way, with lots of opportunities to have all your questions answered, so you can leave confident in what you are doing.

This workshop is suitable for the complete beginner, to the experienced Fermenter, and everyone in between.

The fruits of your labour

AM CLASS (9.30am-12.30pm)
Cashew Cheese
Milk Kefir
Milk Kefir Cheese
Caspian Sea Yoghurt/Viili
Sauerkraut
Kimchi
Carrot/Ginger
(take home a jar of Fermented Vegies & Caspian Sea Yoghurt Starter)

PM CLASS (1.30-4.30pm)
Water Kefir
Kombucha
Coconut Kefir
Coconut Kefir Yoghurt
Turmeric/Honey Ferment
Ginger Ferment
Pear/Apple Cider
Beetroot Kvass
(take home a Kombucha Scoby & Water Kefir Grains)

Participants will get to taste all of the above ferments, and a few 'extras' also. In total there will be 25-30 different ferments/flavours to try.

The kit required

A few clean, small jars (200-500ml) to take your cultures home in. Everything else is included.
Tim’s interest in health and nutrition started over 25 years ago when he was given a copy of ‘Fit For Life’. This one book changed his life – ‘flicked a switch’ so to speak.

‘The book introduced me to the concept of food combining and nutrition in general. I had never before associated what I put in my mouth with my body and how it works. Shortly after that I became a vegetarian for compassionate reasons and also for the health and environmental benefits’.

Over the years Tim has delved deeper into finding out what makes our bodies work optimally and has come to the understanding that we require clean air and water, chemical-free, local, seasonal, fresh fruit and vegies, probiotics (as fermented foods & drinks), enzymes, vitamins and minerals, micronutrients and movement (exercise).

‘I began fermenting by making beer which is a fairly common initiation amongst aussie guys. That lasted about a year before I was given some milk kefir grains and that’s where my ‘real’ fermenting journey begun. Finding the best quality milk back then was a lot harder than it is now’.

In 2002 Tim attended a workshop with Donna Gates (Body Ecology Diet) and that inspired him to take his journey even further, introducing coconut kefir, sauerkraut and other ferments.
More recently, Tim has studied with Fred Bisci (Raw Food guru), who explained very clearly the importance of consuming a majority of our diets raw.

In 2010 he attended a raw food gathering in Vilcabamba, Ecuador, which further expanded his knowledge and understanding of how our bodies utilise the nutrients from the foods we ingest. ‘It was an amazing experience and great to meet-up with lots of passionate raw-foodies from all corners of the globe – a great opportunity to soak up as much info as I could’.

Having assisted with David Wolfe’s last 3 tours in Australia, this allowed him to further expand his knowledge about adaptogenic herbs and tonics, which he includes in a lot of his kombucha. He also produces the best kimchi and fermented vegetables going around.

Over the last 8+ years, Tim has successfully been running fermenting workshops around Australia which cover around a dozen traditional ferments. Although he admits to not being a master just yet, he’s still learning why probiotics are such a vital food for us to consume. ‘100 years ago these foods and beverages used to be staples in countless cultures around the world – they have now been mainly forgotten about with the western methods of food production and processing. I am passionate about re-educating health conscious people about fermented foods – foods that really work to promote and support health – functional foods. ‘Fermenting is Fun’. Most of these foods and drinks are delicious and easy to make once you experience the processes involved.

In 2016, he was a guest speaker at The Real Food Revolution in several states, with a great response to his passionate method of communicating the importance of fermented foods to our health.

Tim has run over 120 workshops and assisted around 1,200 people to discover the amazing health benefits that these fermented foods can provide, and he’s passionate about people taking-charge of their health, and supports them to do so.

His latest ferment available for sale is a beauty – a SUPERTONIC (apple cider vinegar, horseradish, chilli, turmeric, ginger, garlic, onion & black pepper). It is THE best immune-booster.