We are very excited to host Adam James of Rough Rice for a very special Fermentation Masterclass. Adam is fresh back from a 3-month fermentation world tour, thanks to a Churchill Fellowship, which took him to Denmark, Italy, France, Georgia, China, South Korea and Japan. This recent trip  was spent researching ancient(and  new) techniques in vegetable and legume fermentation.

Adam first became interested in fermentation whilst travelling through Japan five years ago. The exact moment was in sake bar Yoramu in Kyoto where he was served a plain cube of fresh tofu that was topped with an unassuming red paste. The paste was kanzuri. From that moment on he started reading, researching and experimenting in all things fermented. He has also returned to Japan every year to increase his knowledge of Japanese preservation.

During this 2-day workshop we will cover water and milk kefir, miso, learn to make your own kick-arse hot sauce, nukazuke (a Japanese bran ferment), sauerkraut, vinegars and vegetable ferments, plus all the other things that generally distract us along the way. As usual we will have a garden full of cool ingredients to inspire our ferments.

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led by Adam James of Rough Rice

9.00am to 4.30pm (over 2 days)

AU$880 per person



Hands-on cooking experience

Lunch matched with wine


Goodies to take home

Maximum No. of Guests


Next 2-Day Class

Thursday 11 & Friday 12 April 2019

How to Book