With its abundant rainforests and rolling hills, Australia’s Southern Highlands region is a forager’s fever dream. James Viles, whose restaurant, Biota Dining, is set amidst this lush landscape, displays his commitment to sustainability, covering 80 dishes that mirror ingredients that exist next to each other in nature (Smoked Yoghurt and Trout Roe; Slow-Roasted Lamb Shoulder With Prunes and Saltbush).
James Viles has become one of Australia's most respected young chefs and restaurateurs, recognised for his commitment to sustainability and his dramatic modern food. In this his first book, James invites readers to celebrate spectacular food created from the perfect balance of animal and plant life in the Southern Highlands. Biota contains over 80 delicious, seasonal and achievable recipes.