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Presenter Author Category: 2016
James Viles is one of Australia’s most respected young chefs and restaurateurs, recognised for his commitment to sustainability and his dramatic modern food. He champions the use of seasonal, ethical produce to create honest, pure and delicious dishes.
James is Chef and Owner of two-hatted Biota Dining in Bowral in the Southern Highlands. Winning a coveted chef’s hat in the first year of opening, Biota Dining has become one of the most awarded regional restaurants in NSW. The Restaurant was honoured in the Australian Financial Review’s Top 100 Restaurants in 2015 and won The Sydney Morning Herald’s Good Food Guide Regional Restaurant of the Year last year and in 2014.
James’ philosophy is simple: listen to the local environment and take your inspiration and intuition from the very place that surrounds you. In this, his first book, James invites readers to celebrate spectacular food created from the perfect balance of animal and plant life in the Southern Highlands. Biota contains over 80 delicious, seasonal and achievable recipes and fabulous photography by Jason Loucas.
Dessert anyone? How about: Mead-smoked banana buckwheat cake with corn cream and honeycomb. Of course.
Grow. Gather. Cook.
Photography by Jason Loucas
Biota is Spanish for ecosystem