Rough Rice

Fermentation-Led Craft. Adam’s work is grounded in traditional and contemporary fermentation techniques and research, shaped by international study, hands-on experimentation and years of teaching preservation practices.

Local, Seasonal & Nutrient-Dense Food. From his beginnings at Hobart’s tricycle café to his current product range, Adam focuses on simple, flavourful foods that prioritise nutrition, seasonality and thoughtful sourcing.

Sustainability & Waste Reduction. Adam's practice is closely tied to sustainable eating and zero-waste food systems, with projects spanning food waste reduction strategies, fermentation programs, product design and creation.