IN a first for the Dungog Show’s long and proud history, organisers are stirring up excitement with the launch of a brand-new Fermentation Competition, celebrating the art, science, and creativity behind cultured foods.
“This new section honours the living foods that have nourished communities around the world for thousands of years,” said event coordinator Jimmy Kingston.
“Fermentation is an amazing mix of culture, chemistry and creativity, and it’s very easy to get into.”
Open to everyone from kitchen novices to seasoned fermenters, the competition will feature four categories: Fermented Bread & Grains (such as sourdough or dosa), Fermented Drinks (including kombucha, kefir and ginger beer), Fermented Vegetables (like sauerkraut and kimchi), and Fermented Fruit and Condiments (ranging from chutneys to hot sauces).
Entries cost $1 each and must be submitted by Monday, 3 November.
Judging will take place on Thursday, 6 November, with entries on display for public viewing across the Dungog Show weekend, Friday and Saturday 7-8 November.
Judges will be on the lookout for creativity, flavour, presentation, and technique, with prizes, and plenty of bragging rights up for grabs.
A special guest fermenter will also join the panel to help celebrate the winners.
“This new section is about having fun, building community through healthy, homemade, yummy food, and of course, a bit of local friendly competition,” Kingston said.
The competition is hosted by the Dungog Wholefood Co-op, whose mission aligns perfectly with promoting sustainable, nourishing food practices.
To enter or find out more, visit dungogwholefoodcoop.org.au.
By Shannon BENTON
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