Description

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This is award-winning chef James Viles' photographic journal of his road trip from Tassie to the Top End, from Flinders Island in the Tasman Sea to the Gulf of Carpentaria.

His focus is real food, where it comes from, how it's grown, tended and harvested and how it sometimes flourishes in the most hostile and breathtakingly beautiful parts of Australia. James describes the people he meets along the road and the conversations he has with foragers, food producers, fishermen, tribal elders, and local farmers, all of whom are knowledgeable and passionate about Australia and Australian ingredients. James also discovers that sleeping in a swag under the stars reminds him about what matters and reconnects him to his creative self.

With exquisite imagery from Adam Gibson, this is an extraordinary portrait of a country.

About the Author

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Chef and owner of two-hatted Biota Dining & Rooms in NSW Bowral, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognized particularly for his commitment to sustainability and his imaginative modern food. He's in the next wave of influential chefs, following on from the likes of Neil Perry. His restaurant takes its name from the word Biota (noun) meaning animals and plant life of a particular region. Winning a coveted chef's hat in the first year of opening, Biota Dining has become one of the most awarded regional restaurants in NSW. Biota: Grow, gather, cook is his first book, and it is followed by Long Way Up. Biota Dining was honored in the Australian Financial Review Top 100 Restaurants 2015 and won The Sydney Morning Herald Good Food Guide Regional Restaurant of the Year 2015 and 2016, second hat in 2017.