Fermenting Tasmania's Future

Be inspired by the journeys of Adam James (from Rough Rice), Ashley Huntington (Two Metre Tall) and Nick Haddow (Bruny Island Cheese and Beer Companies) during their Churchill Fellowships. Learn how these Fellows are fermenting their own and Tasmania’s futures, transforming communities and economies.

About the Speakers

• Nick Haddow – Churchill Fellow 2012. The creative force behind the Bruny Island Cheese and Bruny Island Beer Companies. Nick's obsession with great cheese began 25 years ago in South Australia and took him around the world before eventually landing him on beautiful Bruny Island. A Telstra Australian Business of the Year winner, his Fellowship allowed him to study small island economies around the world. Nick is a co-presenter of SBS's Gourmet Farmer, has co-authored award-winning books and serves on the boards of Brand Tasmania and the Tourism Industry Council of Tasmania. 
• Adam James – Churchill Fellow 2016. Adam is a chef and fermentation specialist based in Hobart. He established his fermentary Rough Rice in 2014 and now supplies fermented condiments to an exclusive handful of restaurants around the country. His Churchill Fellowship took him on a fermentation 'world tour' to Denmark, Italy, France, Georgia, China, Korea and Japan to study age-old (and new) fermentation techniques. He writes and hosts workshops on fermentation and has recently processed 350kg of Dark Mofo Winter Feast leftovers to be used as the base sauce at this year's festival.
• Ashley Huntington - Churchill Fellow 2012. Ashley, with wife Jane, is owner, farmer and brewer at Two Metre Tall in Tasmania's Derwent Valley. The couple brew farmhouse ale and cider in unique batches using farm-grown ingredients from their own 600-hectare property, as well as ingredients sourced directly from farmers across the state. Ashley has an organic chemistry degree and spent a decade working in the French wine industry. With his barrel ageing and spontaneous fermentation experiments, he has been at the forefront of innovation in the brewing industry for over a decade.
• Matthew Evans - facilitator. Matthew Evans runs Fat Pig Farm in Tasmania’s peaceful and picturesque Huon Valley. He presents the popular Gourmet Farmer on SBS and hosted two documentary series, What’s The Catch and For The Love of Meat. He is the author of eleven books on food.

Samples from 4.30pm.

This event will be broadcast live through the University's Livestream channel. You can watch live or at a later date.