ROUGH RICE x OTHER MATTER (@roughrice x @other_matter) Edible algae tea + oyster ceremony. First Course ~ Hot or Cold (you choose)... Cold = laksa leaf tibicos, oolong + ume jun, 6 year pao tsai brine, frozen blueberry (fermented in pao tsai brine) + a leaf of kinome, served in an edible algae cup flavoured with both the jun + brine. Hot = oyster dashi. Freeze dried angasi (the indigenous oyster of lutruwita) replacing the traditional kombu, mixed with 5 y/o katsuobushi I made in Kagoshima under the watchful eye of @kaneshichi_jp, served in a dried algae cup infused with wakame. Second Course ~ oyster + condiments. With a nod to the traditional accompaniments; lemon and Tabasco, here we have an algae slab made of 6 year turmeric + lemon and 8 year mothership chilli. Shaved like Parmesan. Third Course ~ kunzea honey algae jelly with tea tree flowers, samphire, wattle, native cherries + fern tips (🙏 @nunami.xx @blak_led_tours for taking us foraging). Many thanks to @monamuseum @studiotomassaraceno @willohweiland @jrbrennanx @pikey1000 for enabling us and @ash_pierce for the incredible algae aprons. 📷 @jessehunniford