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James Viles is the hunting, foraging, fishing chef from one of Australia's most renowned regional restaurants, Biota in NSW's Southern Highlands. He takes us to the the cult ramen joint on every chefs list, and shares the challenges of staying “pure”to his craft,  his eye-opening insight into hunting with a bow and arrow, what he really thinks about restaurants, and the toll that owning a restaurant can take and how he’s dealt with it.