Collaborations, Events & Bespoke Experiences

Fermentation is ancient, alive, and endlessly fascinating — and I've spent the better part of two decades bringing it to life for brands, venues, festivals, chefs, and curious humans who want something genuinely inspiring, memorable and actionable.

I offer bespoke workshops, corporate experiences, product development consultations, brand collaborations, and keynote presentations. Whether you're looking for an intimate hands-on fermentation session, a one-of-a-kind event activation, or a product developed with deep expertise and real integrity — I'd love to talk.

Some of the extraordinary people and organisations I've had the pleasure of working with:

Sailors Grave Brewing, Brae, Terada Honke, Tedesca, Maggie Beer, Will Studd, Alla Wolf-Tasker and the Lakehouse, Sandor Katz, Palisa Anderson, David Asher, Collingwood Football Club, Manon Houg (Pique Seasons),  Anton van Klopper, Firedoor, Campari, Korean Cultural Centre, Royal Botanic Gardens, Fine Food Australia, delicious. magazine, Quay, Diego Bonetto, Fermentation Association, Koji Con, Martin Boetz, Paul Iskov, Mark Best, Peter Gilmore, Tony Tan, Yoko Nakazawa, Carriageworks, William Angliss Institute, Tasting Australia, Longhouse Daylesford, Holly Davis, Nancy Hachisu, Fermentasmania, and many more.

Speaking & Teaching

I am an author, fermentation educator, and industry leader who has spent two decades building one of Australia's most recognised fermentation businesses from the ground up — and I bring that hard-won depth to every keynote, workshop, and consultation I deliver.

My two books — Ferment for Good and Wild Drinks, both published by Hardie Grant — have established me as a trusted voice in fermentation here and internationally. I've been honoured with the Melbourne Food & Wine Legend award (2021) and delicious. magazine's Outstanding Artisan award (2017).

I am a regular guest educator in the Masters of Fermentation programme at the Basque Culinary Center's GOe institute in San Sebastián, Spain — one of the world's leading culinary institutions. My international speaking and teaching work has also taken me to Chicago, where I presented at the Fermentation Association's inaugural international conference in 2022, and to Dubai in 2025, where I led fermentation training for Campari Red Hands for bartenders as part of a wider Australian tour in 2021/22.

Closer to home, my workshops and consulting have supported some of Australia's finest chefs and restaurants, including Dan Hunter (Brae), Andrew McConnell (Cumulus, Marion, Supernormal), Alla Wolf-Tasker (Lakehouse), and Brigitte Hafner (Tedesca).

I built The Fermentary while raising three daughters — and the resilience, creativity, and sheer determination that required informs everything I bring to a room. Beyond the credentials, I share real stories from that journey: the unglamorous early years, the pivots, the moments of doubt, and the deep satisfaction of building something that genuinely matters.

Whether I'm delivering a keynote, leading a hands-on workshop, or consulting on product development and food innovation, I create experiences that educate, inspire, and leave people wanting to get their hands into something.

I'm particularly passionate about making fermentation accessible to people who think it isn't for them — breaking down the fear of bacteria, demystifying the process, and finding the magic in the everyday. I love speaking at schools, libraries, and community events just as much as I love presenting at international food conferences.

Fermentation belongs to everyone.

Let's make something together. sharon@thefermentary.com.au