Foreword

Peter Gilmore, Executive Chef, Quay and Bennelong restaurants, Sydney

In many ways James Viles is a man after my own heart. His interest in the sheer diversity that nature offers the chef and his passion for growing his own produce have shaped and informed the way James approaches his cuisine at Biota Dining.

James cooks in a very modern way and over the last four years he has developed a personal style that truly embraces and reflects his local environment. James has built genuine relationships with local farmers and producers and these have become an integral part of his cuisine; the evidence of this bears fruit on his menus.

This book represents James’ passion for his region and documents his commitment to hunt and gather, grow and cultivate from his environment to create a truly regional cuisine.