He might have one of the most impressively kitted-out kitchens in the country at Biota, but nature is James Viles’ muse. And whether it’s rambling through the fields and forest of the lush Southern Highlands of New South Wales, or simply rolling up his sleeves and doing his bit in the plots around his Bowral fine-diner, he’s not short of inspiration.
Supercharged salads are the theme of his Gourmet Institute session, whether it’s a pea, grilled grapefruit and sheep’s milk feta salad, or poached chicken with sprouted legumes and Padrón peppers.
James shows us how a few simple twists and paying attention to the basics can take a humble mainstay of the table from mere side dish to centrestage. Get ready to turn over a new leaf.
Event details:
Chef
James Viles
Topic
Super salads
Location
Harvey Norman @ Domayne, 84 O’Riordan St, Alexandria, NSW
Date & time
Pre-event 6:15pm, event 7pm, Wednesday 18 October
Tickets
$60 each
To book
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