Invisible Ingredients: Fermentation Workshop with Douglas McMaster & Ryan Walker

A handful of soil, a fermenting ingredient and the human gut are all home to microscopic life. At Invisible Ingredients, chef Douglas McMaster and fermentation specialist Ryan Walker take you on a journey through these connected worlds, with one remarkable culture as your guide: koji.

In this one-hour workshop at Dome, explore how koji’s enzymes break down proteins and starches, creating new flavours and possibilities for ingredients that might otherwise be discarded. A shio-koji infusion, for example, can draw flavour from dried mushroom trimmings or surplus fruit. It’s one way fermentation can turn something overlooked into something worth savouring.

The session moves from the microorganisms around plant roots to the microbes in our own gut, exploring their relationships with the food we eat. Come curious and leave with a new appreciation for the life working quietly behind every ingredient.

Limited to eight guests.

Part of Cultural Exchange Series (C) 2026.

Click here to register: https://seminyak.potatohead.co/experience/fermentation-workshop-with-doug-and-ryan