Rough Rice Ferment - Spicy Club Med Hot Sauce
Spicy Club Med
Rosa bianca eggplants, padrons, Bulgarian carrot chillies, Antohi peppers and Hot Portugese chillies all grown organically in Penna by Tony Scherer and the Rocky Top Farm Collective (sounds like a band?) with basil, tarragon and chervil from my garden. Fermented for 9 months in a big ceramic crock then finished with apple and quince vinegars. Spicy and acidic it also has a wonderful freshness and complexity. A celebration of the summer that was with a nod to the Mediterranean. I like to use this in a variety of ways; great w seafood (hello ceviche), a little added to passata top spice up pasta dishes, a splash mixed with good olive oil for dressings. It is pretty hot though so a little goes a long way.
Adam James is the owner, operator and creative genius of Rough Rice – you’ll find Adam, along with his amazing jarred ferments, congee and things on sticks in the Grub Hub, Farmgate Market most Sundays.
Whilst running Tricycle Café in Hobart, Adam became legitimately fascinated by the alchemy of fermentation. How with a little salt and time you can literally transform an ingredient into something completely amazing. He was mainly dabbling in quite simple lacto-ferments; pickles, hot sauces, sauerkrauts and kimchis, yet as a cook, the flavour profiles created were so so delicious.
From there hobby became obsession and Rough Rice was born in 2014.