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Introducing a state-of the art collaborative space
for makers, producers, chefs, researchers and educators...
what's fermenting @ fermentHQ ?
you have an idea that's been fermenting?
If you’re developing a new food or beverage concept and need equipment or facilities for testing or scaling up, fermentHQ offers a state-of-the-art, purpose-built space. Whether you’re conducting sensory testing, creating new yeast strains, or hosting fermentation workshops, fermentHQ provides the ideal environment to take your product to market.
how we are cultivating innovation in our food industry
Why 'Petrichor'? It is the smell of Antoine's adopted country. Here.
A Michelin trained chef from France Antoine's knowlege of fermentation techniques in a commercial kitchen is as broad and deep as it is practical and timely. Now working with fermentHQ on developing vinegars, Antoine has plans for a range of products that can use raw product that rather than go to waste be converted into highly nutritious, flavoursome and high value products.
JULIE MARTYN ARTISA
ANTOINE DEVINE PETRICHOR PANTRY
Cheese for everyone’s biome and the planet
Is it possible for a cheese to be just like a cheese in looks, aroma, texture and flavour but lactose free? Yes. Cheese from plants produces far less carbon, uses less water but has the explosion of salty, cheesy, tangy, and umami flavors thanks to fermentation.
And Julie and husband Roger are in our first tranche of producers who will be using the facilities at fermentHQ to explore new products scale up production.
PETER WATTKE TAMAR VALLEY WALNUTS
A deeper meaning of terroir.
In a market dominated by Californian walnuts Peter and Allison's 4000 tree walnut orchard has a reputation for producing walnuts that are uniquely flavoursome and buttery, making them not only ideal for raw eating and cooking but also for more exotic products. Currently being explored in collaboration with fermentHQ are some high value products like desert wine and vinegars that will carry the unique flavours of the Tamar Valley terroir.