Food News

Gourmet Institute 2018: James Viles

Smoked chicken vol-au-vents, duck glazed with wildflower honey and "imperfect" pavlova: welcome to flavour-town, James Viles-style.

Celebrate the end of winter and the turn of the season in the tastiest of ways with one of our most sought-after regional cooking talents. With his unique perspective and access to a trove of amazing produce, Biota chef James Viles has made Bowral a go-to for anyone who loves seeing Australian country dining in a new light.

In this idea-packed session he channels the best of Biota, taking duck and transforming it with wildflower honey, making the classic vol-au-vent even more irresistible with the addition of smoked chicken and leek, and providing the perfect finale to dinner with his intriguing "imperfect pavlova."

Duck glazed with wildflower honey and "imperfect" pavlova
Duck glazed with wildflower honey and "imperfect" pavlova

Event details:

Chef
James Viles

Theme
Spring entertaining

Location
Harvey Norman @ Domayne, 84 O'Riordan St, Alexandria, NSW

Date & time
Pre-event 6.15pm, event 7pm, Wednesday 19 September

Tickets
$65 each, book here