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Rough Rice, Hobart (2026)

10/03/2023

One of our favourite things to do in Tasmania is go and see admire his beautiful hair and eat his magnificent things. These are some of his magnificent things to eat, or they can help enhance what you’re already eating. We are lucky to be one of the few mainland places to get your hands on these best of best condiments. Online/in stores. Link in bio is the hot tip. We love you, Adam.

13/10/2022

Condiment Collective V5 is now live.

8 potions for $150 (+ freight).

Order by DM.

1. 3119 day ‘Mothership’ hot sauce (20+ fruit/ veg + chilli + love). The ever changing base note perennial.

* Use to add depth and complexity to literally anything (or as an inoculant for your next wild fermentation project).

2. Blue Crock Chilli - a simple salsa with an elevated but balanced heat. Last summers organic rocoto + jalapeños fermented with local salt and water from kunanyi. That's it.

* Use as you would a Tabasco.

3. 5 yr borscht (beet, dill, caraway + nigella) finished w mother ( #1), dill and raw red wine vinegar. Earthy, complex and vibrant.

* Wonderful addition to cabbage rolls or sautéed greens but also to enrich soups / braises.

4. Rosa bianca eggplants, padrons, Bulgarian carrot chillies, Antohi peppers and Hot Portugese chillies with basil, tarragon and chervil from my garden. Spicy, fresh + acidic w great viscosity. A celebration of the summer that was w a nod to the Mediterranean.

* Mix w passata and stir through pasta w fresh herbs + goats cheese.

5. Spicy Spring Salsa ~ 15 varieties of organic chilli, jasmine koji, magnolia petals, oolong kombucha vinegar (see previous post for a more thorough explanation).

* Very very good with oysters.

6. Fire Tiger (immune tonic ~ 5yr fermented turmeric, ginger, garlic + chilli w raw acv, quince and ume vinegars + spices).

* Take a spoon a day to be like tiger.

7. 5yr fermented turmeric, ginger, garlic + hakurei turnips finished w preserved lemon + lime leaf. Vibrant, fragrant and very yellow.

* Makes an excellent curry base or stir fry addition. Hello abalone (or all seafood really).

8. Barrel Aged Picante (assorted heirloom chillies, koji, heirloom tommies, slippery jacks, shiitake, h**p shoyu, raw vinegars (quince + apple) 12 months in a whiskey barrel. Great depth of flavour.

* Add a dash w a k**b of butter to finish off your mushrooms.

* = just a suggestion but please no rules. Get creative. 🙂

No preorders I’m sorry and available until not.

Feat.

#🌈🌈🌈

08/07/2022

CONDIMENT COLLECTIVE IS LIVE.

DM TO ORDER.

9 potions for $135 (+ freight).

1. 3027 day ‘Mothership’ hot sauce (20+ fruit/ veg + chilli + love). The ever changing base note perennial.

2. 4 yr ‘Borscht’ (beetroot, turnip, carrot, dill, caraway, finished w raw red wine vinegar). Earthy, vibrant + very purple.

3. Fire Tiger (immune tonic ~ 4yr fermented turmeric, ginger, garlic + chilli w raw acv + spices). Spoon a day to be like tiger.

4. Not Kanzuri (chilli, koji, lemon + time). Definitely not traditional but complex, zingy + yum.

5. Turmeric, Ginger + Lemon (4 yr base 🤝 preserved lemon and ‘mex’ oil). Vibrant, fragrant and very yellow.

6. Shiitake + H**p Soy Sauce (traditional technique but with added toasted h**p + buckwheat then blended w local lacto shiitake). Great depth + viscosity.

7. Barrel Aged Salsa Picante (assorted heirloom chillies, koji, heirloom tommies, slippery jacks, raw vinegars (quince + apple) 9 months in a whiskey barrel. All purpose.

8. Angasi Oyster Sauce - oyster powder, local h**p + canola oils, raw vinegar, celery leaf, sea lettuce, lovage + lemon. 🤝 seafood.

9. nipaluna 9 Spice - all from the island ~ chilli, lemon, lovage, wakame, sea lettuce, slippery jack, h**p seeds, buckwheat, saltbush + celery leaf. All purpose.

#🌈🌈🌈

06/07/2022

Condiment Collective V4.

9 potions for $135 (+ freight).

Going live tomorrow (Fri 8th) at 11am. Order by DM.

1. 3027 day ‘Mothership’ hot sauce (20+ fruit/ veg + chilli + love). The ever changing base note perennial.

2. 4 yr ‘Borscht’ (beetroot, turnip, carrot, dill, caraway, finished w raw red wine vinegar). Earthy, vibrant + very purple.

3. Fire Tiger (immune tonic ~ 4yr fermented turmeric, ginger, garlic + chilli w raw acv + spices). Spoon a day to be like tiger.

4. Not Kanzuri (chilli, koji, lemon + time). Definitely not traditional but complex, zingy + yum.

5. Turmeric, Ginger + Lemon (4 yr base 🤝 preserved lemon and ‘mex’ oil). Vibrant, fragrant and very yellow.

6. Shiitake + H**p Soy Sauce (traditional technique but with added toasted h**p + buckwheat then blended w local lacto shiitake). Great depth + viscosity.

7. Barrel Aged Salsa Picante (assorted heirloom chillies, heirloom tommies, slippery jacks, raw vinegars (quince + apple) 9 months in a whiskey barrel. All purpose.

8. Angasi Oyster Sauce - oyster powder, local h**p + canola oils, raw vinegar, celery leaf sea lettuce, lovage + lemon. 🤝 seafood.

9. nipaluna 9 Spice - all from the island ~ chilli, lemon, lovage, wakame, sea lettuce, slippery jack, h**p seeds, buckwheat, saltbush + celery leaf. All purpose.

No preorders I’m sorry and available until not.

#🌈🌈🌈

03/05/2022

🌞 Rough St Radio 🌞

Nourishing nums, delicious drinks + tasty tunes from 1pm this Saturday .

🎚 Dj’s ~ Edd Fisher ~ Nick Harding ~ Misha Hollenbach ~ Ali Currey-Voumard ~ Stefan Panczak ~ Firas Massouh ~ Adam James.

🧃 ~ Dane’s selection of new +
old Momento Mori on pour.

🥕 ~ Menu ➡️➡️➡️ til sold with Kit on the woks.

🎨 ~ by the irrepressible Tod Hunter La Marr.

Allons-y les amis.

🏄‍♀️🏄‍♀️🏄‍♀️

29/04/2022

ok bye for now

21/04/2022

takayna / Tarkine ~ the nation’s largest temperate rainforest; spectacularly beautiful, home to incredible flora + fauna, rare and endangered wildlife and some of the richest Aboriginal heritage in the hemisphere…

This remarkable land is once again under threat by greedy corporations and corrupt governments (to build a tailings dam no less - to store the toxic byproduct of mining). 😞

The legends are once again stalling MMG but need help. Hit up BBF to learn more about this atrocity and how you can help.

Anyway I’m heading up there next week to do a food drop and to cook up some nourishing fare for the legends on the frontline. If any person, farm, pub, cafe, bakery etc etc has any food donations they’d be happy to share for a truly worthy cause pls DM me. Think pulses, root vegetables, preserves.. stuff that doesn’t need to be refrigerated. I leave Hobart Sunday.

Have a good one.

📷 by the incredibly talented

19/04/2022

Condiment Collective ~ Spicy 7 (V2) is now live.

DM to order.

1. ~ The Mothership ~ 2977 days today. Constantly changing and evolving she lives and thrives in the beautiful white crock just left of centre. She feeds on the local and the seasonal (over the years at least 20 different varieties of fruit, vegetable + herbs) and has just been given her annual bump of organically grown chillies from the Huon valley. She’s the inoculant for all my other ferments.

2. ~ Fire Tiger ~ fermented turmeric, garlic, mothership chilli, ginger, raw apple vinegar and spices. *I start my day with a tablespoon (or more) for an immune boost but it also makes a great picante in its own right. Aged 6+ months in the shapely brown crock centre.

3. ~ Rocoto Borscht ~ A spicy and earthy blend of my 4+ yr borscht (beetroot, turnip, nigella, cumin - white crock to left of mother) blended with blonde, yellow, red + orange rocoto chillies then left to mingle in the far white crock. Vibrantly punchy.

4. ~ Heirloom Mixed Dozen ~ sugar rush peach, aji limon, aji amarillo, spaghetti , fantasy white, brazilian starfish, jokito, reaper, tassie devil, rio grande, ngalaha beast, ngalaha beast caramel…. + salt (+ time in green crock w white lid, centre). All purpose fermented salsa picante.

5. ~ Barrel Aged Chilli V1 ~ 6 varieties of fermented chillies, koji rice, lacto green tomato + slippery jacks, acv, 18 months in whiskey cask. Great depth, acidity and viscosity.

6. ~ Barrel Aged Chilli V2 ~ 6 varieties of fermented chillies, koji rice, lacto green tomato + slippery jacks, acv, 18 months in a whiskey cask. *different proportions/barrel to V1. Also great depth, acidity and viscosity.

7. ~ Fermented Chilli Salt ~ freeze dried mothership chilli, yuzu zest + Tasman sea salt. Great to ‘finish’ anything really including (but not restricted to) margherita’s, grilled padron peppers + freshly shucked oysters.

7 jars = $110 + freight (Aus only).

100% GF, DF + vegan.

100% Tasmanian.

17/04/2022

Condiment Collective ~ Spicy 7 (V2).

Going live tomorrow (Tuesday 19th) at 11am.

1. ~ The Mothership ~ 2976 days today. Constantly changing and evolving she lives and thrives in the beautiful white crock just left of centre. She feeds on the local and the seasonal (over the years at least 20 different varieties of fruit, vegetable + herbs) and has just been given her annual bump of organically grown chillies from the Huon valley. She’s the inoculant for all my other ferments.

2. ~ Fire Tiger ~ fermented turmeric, garlic, mothership chilli, ginger, raw apple vinegar and spices. *I start my day w tablespoon (or more) for an immune boost but it also makes a great picante in its own right. Aged 6+ months in the shapely brown crock centre.

3. ~ Rocoto Borscht ~ A spicy and earthy blend of my 4+yr borscht (beetroot, turnip, nigella, cumin - white crock to left of mother) blended with blonde, yellow, red + orange rocoto chillies then left to mingle in the far white crock. Vibrantly punchy.

4. ~ Heirloom Mixed Dozen ~ sugar rush peach, aji limon, aji amarillo, spaghetti , fantasy white, brazilian starfish, jokito, reaper, tassie devil, rio grande, ngalaha beast, ngalaha beast caramel…. + salt (+ time in green crock w white lid, centre). All purpose fermented salsa picante.

5. ~ Barrel Aged Chilli V1 ~ 6 varieties of fermented chillies, koji rice, lacto green tomato + slippery jacks, acv, 18 months in whiskey cask. Great depth, acidity and viscosity.

6. ~ Barrel Aged Chilli V2 ~ 6 varieties of fermented chillies, koji rice, lacto green tomato + slippery jacks, acv, 18 months in a whiskey cask. *different proportions/barrel to V1. Also great depth, acidity and viscosity.

7. ~ Fermented Chilli Salt ~ freeze dried mothership chilli, yuzu zest + Tasman sea salt. Great to ‘finish’ anything really including (but not restricted to) margherita’s, grilled padron peppers + freshly shucked oysters.

7 jars = $110 + freight (Aus only).

100% GF, DF + vegan.

100% Tasmanian.

DM to order (from 10am tomorrow ~ no holds or presales).

📷 family portrait .gibson.photo

🐅

Rough Rice

10/03/2023

13/10/2022

08/07/2022

06/07/2022

03/05/2022

29/04/2022

21/04/2022

19/04/2022

17/04/2022

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