These will go down a treat at your next dinner party. Recipe by chef James Viles of Biota. Smoked yoghurt and trout roe
Smoked yoghurt and trout roe
Smoked yoghurt and trout roe
James Viles' Southern Highlands inspired menu
At his restaurant Biota in the Southern Highlands of NSW, chef James Viles is passionate about cooking with what surrounds him. What better way to showcase the region’s finest fare than a laid-back lunch with local producers?
Slow-roasted lamb shoulder with prunes and saltbush
Slow-roasted lamb shoulder with prunes and saltbush
Aussie native saltbush really takes this lamb shoulder to the next level! Recipe by chef James Viles of Biota. Slow-roasted lamb shoulder with prunes and saltbush
Raw peas and pecora curds
Raw peas and pecora curds
This recipe makes a wonderful addition to any dinner party. Recipe by chef James Viles of Biota. Raw peas and pecora curds
Charred calamari with orange and garlic
Charred calamari with orange and garlic
Calamari and orange go perfectly together in this bright and colourful recipe. Recipe by chef James Viles of Biota. Charred calamari with orange and garlic
Butter lettuce and samphire salad
Butter lettuce and samphire salad
Celebrate some of the best Australian native ingredients in this salad. Recipe by chef James Viles of Biota. Butter lettuce and samphire salad
Smoky grilled corn
Smoky grilled corn
We’re willing to bet you’ve never eaten corn quite like this before. Recipe by chef James Viles of Biota. Smoky grilled corn
Salted caramel cream with molasses bananas and rye
Salted caramel cream with molasses bananas and rye
Pretty as a picture and twice as delicious! Recipe by chef James Viles of Biota. Salted caramel cream with molasses bananas and rye
