First Ferment

Indigenous Australians had been fermenting a wide variety of plant materials and extracts—including tree saps and roots, banksia flowers and roasted ground nuts—probably for thousands of years.

First Ferment

We’ve all heard stories of rum-soaked misadventure in Australia’s early colonial past. But fermented drinks, and food, were consumed on this land long before the First Fleet’s arrival, let alone our current love affair with kimchi and kombucha.

Indigenous Australians had been fermenting a wide variety of plant materials and extracts—including tree saps and roots, banksia flowers and roasted ground nuts—probably for thousands of years. And some of these practices may continue today.

Their full scope has never been documented. But that’s about to change. University of Adelaide researchers are currently identifying and studying Indigenous fermentations right across the country.

In this special Reconciliation Week presentation you’ll hear what they’ve learned so far, including preliminary analyses of the finished products and insights into their cultural significance.

The Presenter

Professor Vladimir Jiranek is Professor of Oenology in the University of Adelaide’s School of Agriculture, Food and Wine. He heads a large research group focused on enhancing wine quality through improved yeast and bacteria fermentation.

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Fermented drinks, and food, were consumed on this land long before the First Fleet’s arrival, let alone our current love affair with kimchi and kombucha.

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First Ferment

We’ve all heard stories of rum-soaked misadventure in Australia’s early colonial past. But fermented drinks, and food, were consumed on this land long before the First Fleet’s arrival, let alone our current love affair with kimchi and kombucha.

Find out more Register Now

2017 Events

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