Wild Fermentation Workshop

With Adam James, Rough Rice

Registration includes participation in Wild Fermentation Workshop, meals including the Speaking Place collaborative dinner, and entry to A Day in the Orchard festival on Sunday 9th October. 

Adam James was born in Melbourne and raised in Chicago, Beijing, Moscow, Adelaide, Paris. He now lives and works in Hobart, Tasmania.

Adam James is a self-taught cook, fermenter and experiment maker. His obsession is the alchemy of food preservation and flavour making. His work takes traditional techniques and adapts them to seasonal produce.

Adam’s time in Tasmania began as the co-owner/operator of Hobart’s tricycle café which became an institution for simple, local and seasonal fare and was where his journey into fermented foods began.

While still at tricycle, hobby became an obsession and he set up his fermentary and pop up business rough rice, to delve deeper into his research and experiments. A ‘family’ of locally made ceramic crocks were commissioned and his house in Hobart became Rough Rice HQ soon thereafter. The scale was, and still is, very small and the results of his experiments were used in his pop up events or sold as one off condiments to a select few restaurants around Australia.

Over the years he has collaborated with cooks, chefs and fermenters around the world including; Japan, France, England, Germany and Mexico as well as creating regular pop ups around Tasmania and wider Australia. These have all been one offs; fun, usually intimate food events that enabled Adam to work and create with likeminded people.     

He has an ongoing relationship with the Museum of Old and New Art and was responsible for the fermentation program for ‘Eat the Problem’ (cane toad garum anyone) and has developed food waste reduction strategies for their restaurants and festivals.

He is a Churchill Fellow using his time internationally to pursue his studies in age-old (and new) preservation techniques with his ‘world fermentation tour’ taking him to; Denmark, Italy, France, Georgia, China, Korea and Japan. He has since written articles for and been featured in; Gourmet Traveller, The Age, Delicious, SBS food, Frankie, The Smith Journal, The Australian, Gardening Australia, Gourmet Farmer and Japan’s Appetite Press.

Adam runs his rough rice stall at Hobart’s farmers market most Sundays – slinging congee, brown rice bowls and things on sticks pimped with his pickles, powders and potions. He spends his spare time playing records, diving, fishing, foraging, exploring and hanging out with his son and chief flavour consultant Leo.

Wild Fermentation Workshop -
Wild Fermentation Workshop -