In partnership with 
If you hadn't noticed, fermentation is a bit of a thing. One of the driving forces behind the movement is the fact that fermented food and drinks can help promote good bacteria in your gut. So it's not surprising that one of the more popular workshops at Cornersmith — who dish out hearty breakfasts and hold workshops in cheesemaking, pickling and fermenting among others — is the wild soda class, where you learn to make a fermented, fizzy fruit beverage that's both delicious and good for your digestion.
On Thursday December 1 we collaborated with the fermentation geniuses at Cornersmith and hosted two wild soda workshops at the Stoneleigh Hotel in Chippendale. The workshops were inspired by our partnership with Stoneleigh, and their philosophy of using wild fermentation to make the wine in their Wild Valley range (it uses a similar fermentation process as wild soda does — read about it here). Head fermenter Jaimee Edwards taught two classes on how to make your own fermented, fizzy fruit drink using wild ingredients. We made a lemon verbena, dianella berry and mint soda which turned out a beautiful bright purple colour and tasted pretty delicious. Alongside Edwards was the Stoneleigh wine ambassador India Munari, offering her insight in the relationship between the process of making wild soda and Stoneleigh's range of wild fermentation wines.
Take a look through our photos and see what went down on the night. For those who couldn't attend, you can go DIY and follow Jaimee's instructions in our wild soda feature here. Or, you can head to the Stoneleigh Hotel and sample some tastings of Wild Valley wine — it's open until December 11.
Try some Wild Valley wild fermentation wine at the Stoneleigh Hotel, a sandstone house in Chippendale overrun by nature. It's at 48 Kensington Street, Chippendale from November 11 until December 11.
Images: Kimberley Low.
