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Fermenting Workshop Stage 2 with Dave Riley

Event Details

Fermenting Workshop Stage 2 with Dave Riley

Time: August 6, 2017 from 10am to 12pm
Location: Dave's Place
Street: Address will be sent to RSVP's closer the date.
City/Town: Beachmere
Phone: 0407691485
Event Type: workshop by voluntary donation
Organized By: Dianne Caswell
Latest Activity: Aug 7, 2017

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Event Description

Take this opportunity to join Dave and learn more about Fermenting. This workshop will be aimed at those who are familiar with the Basics and would like to learn a little more. In this class Dave will also touch on Sour Dough Making as well.

Class size is limited so get in early.

You will need to bring:

    .  Produce: bring your own to ferment.

  • Dave will be adding a list of produce for you to bring

      Aside from produce you will need to bring:

  • Dave will update what else you need to bring Closer the Date.

Please message me (Dave) with any specific questions: HERE.

We will begin the Workshop at 10.00am so please arrive a little earlier to settle in with a cuppa and a snack ready for a fun morning, followed by lunch.

Please bring along a Plate that can be shared for Morning Tea and Lunch.

As other details come to hand you will be notified and they will be listed.

Late attendees welcome, but Please Phone or Message Dianne on 0407691485 for address details.

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Comment by Janet Fong on August 7, 2017 at 14:29

Thank you Dave. I enjoyed the session tremendously. Love those two interesting sauces (chilli paste & chimichurri), I'm sure I will be making these regularly to add zing to my meals.

Thanks Dianne for sharing your herbs and produce.

Comment by Lissa on August 7, 2017 at 5:33

Margot had a personal issue to attend to on the day Elaine. 

Comment by Elaine de Saxe on August 6, 2017 at 22:27

Did Margot Zuckerman attend?

Comment by Julie Migliorisi on August 6, 2017 at 22:10
Thank you too Dianne for lunch. It was delicious!
Comment by Julie Migliorisi on August 6, 2017 at 22:08
Thank you so much Dave! Fabulous day! Couldn't agree more with Dianne's comment - we are so lucky to have such talented and generous members! Can't wait to try what I learnt today!
Comment by Dianne Caswell on August 6, 2017 at 18:58

Thank you so much Dave for a wonderful day. We came away with 2 new Ferments and if it tastes this good now, what will it be like in a couple of weeks. Yum.

We learned a lot of tips for fermentation and Sour Dough Making. We laughed a lot and talked probably far too much. This was followed by a casual sit down lunch of Dinner Rolls and Pumpkin & Chilli Pepper Soup. The Chilli Peppers are a very mild sweet Italian Chilli Pepper called Carmen (Bull's Horn) Peppers.

Thank You for the warm welcome given, we are so lucky to have BLF member such as yourselves.

Comment by Dave Riley on August 6, 2017 at 16:33

Radish ferment recipe HERE (for Janet)

Comment by Dave Riley on August 6, 2017 at 16:13
  • The sweet pepper paste we made should be fermented, un-refrigerated for 14 days.That way you should get flavour depth.Then you can decant and refrigerate.
  • The chimmichurri should be fermented from 7-10 days before refrigerating: but remember to seal the top with a layer of olive oil.
  • The sauerkraut can be left to ferment from 4 to 14 days.
    Ladle the kraut into smaller jars and tamp down. Pour in any brine that’s left. Tighten the lids, then store in the refrigerator. This kraut will keep, refrigerated, for 1 year.
Comment by Dave Riley on August 6, 2017 at 8:06

Mosaic sign on the front fence.

Comment by Julie Migliorisi on August 5, 2017 at 21:41
Great! Thank you!

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

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