Food News

Gourmet Institute 2019 event details: James Viles

Home-grown, foraged and seasonal: Biota’s owner champions the Australian landscape.

At Biota Dining, elderflower and fennel are picked on site and summer pudding is flavoured with wild fruit from nearby orchards. Meat travels from local paddocks and James Viles makes sure not to waste a thing – see his brilliant pâté, which gets its punch from rich chicken livers and prunes sweetened with Pedro Ximénez sherry. He also favours Indigenous ingredients: see his grilled octopus dish (served with an Aussie XO sauce made with native pepper leaves) and his clever chocolate nougat bar that has a refreshing jolt of native mint.
James Viles' chocolate nougat bar with native mint, grilled octopus with an Aussie XO sauce, and chicken liver and prune pâté.