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PEOPLE
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​INTERVIEWS

INTERVIEW - JAMES VILES - BIOTA DINING - BOWRAL - March 9th, 2015
I thought it would be a good time to upload an interview we recorder about 18 months ago. I have been reluctant to publish it until now, as due to a technical limitation of my camera that I was unaware of at the time, only the first 7 minutes have been recorded (out of about 20...) and in the part which is not there, we discussed the future launch of the book and the work involved. It was a beautiful afternoon in Bowral, so enjoy our conversation!
As an added bonus, I will add a second video which I "taped" at the SMH Growers Market in Pyrmont a while ago, which more or less covers the second part of what we discussed in Bowral.
​You can also read my review of his restaurant on my Restaurant reviews page.
Apologies for the truncated end, but I guess what was recorded gives a good idea of James motivation for starting Biota Dining!
Below is a short video recorded on the previous Saturday at the SMH Growers Market in Sydney where James explains how he cooked a whole pig on wood coals for the event. I have added a few photos of the result for reference, although I arrived a bit too late to see the whole beast being cooked. James talks to Mitch Edwards, MarCom Manager at PorkStar. He was dressed for Mardi Gras that same night, and James and his executive Chef Joel went on to prepare "boudin noir" and we had a live blood incident which turned out to be a wardrobe malfunction for Mitch.... This was absolutely first class laugh!
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What's left of the pig was delicious though...
And finally, the most recent video shot by Jason Lucas to support the introduction of James first book "Grow, Gather, Cook"
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GROW. GATHER. COOK.
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  • HOME | ABOUT | CONTACT
  • PEOPLE | PLACE | PREPARE | PRODUCE
    • PEOPLE >
      • Interview - Les Bistronomes
      • Interview with Pierre Issa - Pepe Saya Butter Company
      • INTERVIEW WITH BURRAWONG GAIAN
      • PREPARE >
        • COOK AT HOME >
          • John Dory on a warm salad of aubergine with an Asian dressing
          • Cooking videos
        • Restaurants in France >
          • Au Petit Riche
          • Baumaniere - La Cabro d'Or
          • Fish - La Boissonnerie
          • Guy Savoy - Monnaie de Paris 11, quai de Conti
          • Josephine - Chez Dumonet
          • Bofinger
          • La Marlotte
          • La Table des Anges
          • Le Train Bleu - Paris - Gare de Lyon
          • L'Hortensia
          • Maison Kammerzell - Strasbourg
          • Osaba
        • RESTAURANT REVIEWS >
          • Restaurants in Australia >
            • Biota Dining
            • Cumulus Inc - Melbourne
            • Dragoncello - Surry Hills - Sydney
            • Harbour Rocks Hotel Scarlett Restaurant
            • Guillaume at Bennelong - Sydney Opera House
            • Jones Winery - Rutherglen - Victoria
            • Les BIstronomes - Braddon - Canberra
            • Mama's Buoi Vietnamese Restaurant
            • Philippe Restaurant Melbourne
            • Provence by Antoine
            • Sepia
            • The Promenade Café - Hotel Hyatt Canberra
            • Ventuno
            • Woodcut at Crown Sydney
      • Interview with Linga Longa Farm
      • Interview with Near River Produce
      • Interview - James Viles - Biota Dining - Bowral
    • PRODUCE >
      • Markets
      • Wine
    • PLACE >
      • France >
        • Paris
        • Provence
        • Vendee
      • Australia & New Zealand >
        • Sydney and NSW
        • Melbourne and Victoria
  • NEWS
  • Cooking Classes | Dinners
  • Promenades culinaires | Our Tours
    • Lavender in Provence
    • Bordeaux Gastronomique
    • Terms & Conditions
  • Magazine
  • SIGN UP TO RECEIVE OUR NEWSLETTER