Fire and Fermentation – A Signature Dinner with Chef Jayesh

An intimate evening of elemental cooking, refined technique, and local produce, created especially for Tasting Australia.

Join an exclusive four course signature dinner by Chef Jayesh, Head Chef of Penny Blue Restaurant, celebrating the transformative power of fire, smoke, and fermentation. This thoughtfully curated menu showcases the chef’s signature approach, combining live fire and smoke with traditional and modern fermentation methods, using locally sourced South Australian ingredients as the foundation of each dish.

Diners will explore a range of techniques, including:

• Koji fermentation, enhancing umami and richness through carefully cultivated cultures
• Lacto fermentation, introducing natural acidity, balance, and freshness

Each method allows ingredients to evolve through time, temperature, and technique. Fire and smoke bring immediacy and intensity, while fermentation adds patience, nuance, and complexity. The menu is complemented by matched wines from Seppeltsfield Wines, thoughtfully selected to elevate and harmonise with each course.

INCLUSIONS –

• Food: Four course dinner
• Beverages: Four paired wines

MORE INFORMATION –

• Wheelchair accessible
• Age 18+ event

*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the organiser of this event prior to purchasing.

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