Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The World's Best sommeliers are coming to Australia
28.03.2017

For the first time, the world's top international sommeliers will take part in the World's 50 Best Awards too.

Seven Italian dishes that shaped fine dining in the 2000s
28.03.2017

Italian food in the restaurants of Australia blossomed into maturity in the new millennium, as the work of these trailblazers shows – dazzling and diverse, a successful balance between adaptation and tradition.

Steam ovens: a guide
27.03.2017

Billed as the faster, cleaner way to cook, are these on-trend ovens all they’re cracked up to be? We take a close look at their rising popularity, USP versus the traditional convection cooker and how each type rates in terms of form, function, and above all, flavour in this buyer’s guide.

Our chocolate issue is out now
27.03.2017

Our April issue is out now. In his editor's letter, Pat Nourse walks you through what to expect.

Roast pork with Nelly Robinson
27.03.2017

Nelly Robinson of Sydney's nel. restaurant talks us through his favourite roasting joints, tips for crisp roast potatoes and why, when it comes to pork, slow and steady always wins the race.

Water carafes
24.03.2017

More than mere vessels, these pieces bring a cool breeze of style from the fridge to the table.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

New cruises 2017

Cue the Champagne.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

48
Biota Dining
Modern Australian
  • 18 Kangaloon Rd,
    Bowral, NSW
  • (02) 4862 2005,
    www.biotadining.com
  • Lunch Fri-Mon noon-2pm;

    Dinner daily 6pm-9pm

     

Biota Dining
-34.486429,150.416687

Biota Dining sits low in the Bowral landscape, all Scandi-cool polished concrete, mid-century-inspired furniture, scrubbed timber and low light. Local, seasonal ingredients are the focus and several snacks are a happy introduction, whether with fine wine or the interesting soft options. Subsequent dishes are a mixed bag. Sweet spanner crab and slivers of white peach are beautifully delicate, albeit overpowered by the fermented cabbage beneath; beef cooked over coals is textbook rare, paired with charred leek and crisp potato-water wafer and the unexpected addition of pickled elder leaves. Less successful is piglet, clams and toasted grain milk, a combination of flavours served lukewarm that we'd happily skip. Desserts return to form, not least the yoghurt soft-serve with Biota honey. There are good things here - the room, the warm and welcoming service and bold choices in the kitchen. One thing Biota is not is run-of-the-mill.


You might also like:

Albert Street Food & Wine

Philippa Sibley may have left the building, but Albert St F...

Aravina Estate

The family-friendly nature of Aravina explains the terracot...

At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • 5 courses $98

    7 courses $158

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • James Viles

MOST VIEWED IN OUR RESTAURANT GUIDE

Geronimo

Launceston, TAS
The design of the Geronimo, its three-sided bar consuming much of the floor space, telegr...

Attica

Melbourne, VIC
One of Ben Shewry's great strengths is his ability to transform the potentially hokey int...

Cafe Di Stasio

Melbourne, VIC
Cafe Di Stasio represents the ideal of dining as a particularly adult pleasure. The exper...

Miki's Open Kitchen

Margaret River, WA
Perched at the counter that rings Mikihito Nagai's kitchen, it's hard not to feel smug. N...

Sean’s

Sydney, NSW
Freshly cut roses from the garden, blushing mangoes lined up on the kitchen pass, and the...

Esquire

Brisbane, QLD
Esquire isn't a restaurant for everyone. Control freaks, for instance, won't like letting...

Momofuku Seiobo

Sydney, NSW
The food of Barbados figures minimally in the history of Australian fine-dining. Or at le...

Da Noi

Melbourne, VIC
First-timers should know a couple of things about Da Noi. First, there's no menu. Second,...
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×