Luke Burgess (ex-Garagistes) and Adam James (Rough Rice) are getting ready to take over the kitchen at Oma Food & Wine next Sunday, 27 June as part of the ongoing ‘Oma & Co’ series.
They will work with the Oma team on the creation of a special set menu inspired by a recent trip through Japan’s finest katsuobushi producers and fermented food scene. Showcasing Japanese flavours, ferments and a female-led natural wine list curated by Mem Hemmings (Oma Food & Wine, Three Blue Ducks and P&V), this is one not to be missed.
Luke Burgess was chef and owner of renowned Garagistes in Hobart, which was widely praised for its inventive cooking and use of quality produce from Tasmanian farmers and fishers. Notably, it was the first restaurant in Australia to have a wine list comprised entirely of natural wines. He recently joined Lilly Trewartha in the kitchen at Izakaya TEMPorary (located within famed Hobart restaurant Templo) and is a photographer and the author of Only in Tokyo.
Adam James (of Tasmania’s Rough Rice) is known as the ‘wildman of Aussie ferments’. He’s a fermentation guru who’s travelled the world exploring and studying fermentation, with a penchant for experimentation. He recently joined Matt Stone and Jo Barrett in an educational live stream for Future Food System. Adam spends his days making some of the most spectacular ferments on the planet, which will be showcased through this special menu.
Oma
6 Lawson Street, Byron Bay NSW 2481
(02) 8960 7478
Website | Instagram
Luke Burgess and Adam James take over the kitchen at Oma Food & Wine
