$10 from every sale goes straight to Rough Rice.
A brown rice bowl given crunch and freshness, an addictive congee to keep on standby, quick and crunchy fermented cucumbers, an flavoured oil to go in everything. Wholesome dishes from Hobart's undisputed king of fermentation.
Adam James has travelled the world learning about all things pickles, ferments and cures, bringing his experience to the market stalls of Hobart. His CARTILAGE journal offers some of his favourite dishes before following up with a couple of condiments to keep on hand for all occasions.
The Rough Rice x CARTILAGE recipe journal includes: