E VENT 11 syd­ney 1 8 OC TOB ER

Gourmet Traveller (Australia) - - Produce -


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 ses­sion – James shows us how a few sim­ple twists and pay­ing at­ten­tion to the ba­sics can take this hum­ble main­stay of the ta­ble from mere side dish to cen­tre stage. Get ready to turn over a new leaf.

james viles The likes of peas, feta and purslane, and chicken with macadamia cream and sprouted grains show you can in­deed win friends with salad.

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