From hunting and foraging to baking and preserving, there's not much that Biota chef James Viles doesn't make from scratch. We get his trusty hacks for cooking with fire and how to make what might be the world's best bacon sandwich- using your own home made bread, butter and bacon. You’re welcome.
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. This is James raw, unedited and like you’ve never heard him before. Plus we “grill” one of the country’s leading food reviewers and writers, and co-author of Australia’s definitive fish cook book Anthony Huckstep on his insider guide of where to eat when he’s off the clock.
This episode of The Pass is proudly partnered with Electrolux
Rising star Jo Barrett is a name you’re going to be hearing a lot more. As co-head chef alongside her partner Matt Stone at Oakridge in the Yarra Valley, she’s turning out some of the most talked about food in the country, particularly her talent for pastry and baking bread. She shares her inspiring sustainability ethos and the price of striving for perfection, the home of Australia’s best croissant, and reveals the incredible inner city food hub you never knew existed. Then we put interior designer extraordinaire, the woman behind some of the most impactful restaurant fit outs in the country, Pascale Gomes-McNabb, under The Pass Grill.
Unless you’re from Byron Bay, you may not have heard of Rob but his humble stall- The Nomadic Kitchen- at the Byron farmer’s markets is an institution, and the go-to breakfast for every visiting chef and food-loving locals in the know, including Fleet’s Josh and Astrid. We caught up with the River Cafe trained chef to find out what inspires his rustic Sicilian menu, why he makes everything from scratch, his hot tips for where to eat in Byron…and the secret recipe to the family passata.