Adam James aka Rough Rice is a self-taught cook, fermenter and experiment maker. His obsession is the alchemy of fermentation, preservation, nutrition and flavour making. His work in fermentation takes traditional techniques from around the world and adapts them to local / seasonal produce.
Adam was born in Melbourne and raised in Chicago, Beijing, Moscow, Adelaide, Paris. He now lives and works in nipaluna, lutruwita (Hobart, Tasmania).
