Star chef James Viles, of Bowral’s Biota restaurant, shares recipes and wisdom with a holistic, sustainable approach in his first book, Biota: Grow, Gather, Cook ($60, Murdoch Books). Spectacular images of his food (such as pigeon cooked in maltstock with prunes, above, right) and the local area are peppered with thoughtful advice on growing, foraging and preparing produce. The equally brilliant minds behind Gelato Messina, Nick Palumbo and Donato Toce, share their legendary concoctions (including Juliette cake, above, left) in their second book, Gelato Messina: The Creative Department ($55, Hardie Grant).
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THE LATEST COLLECTION FROM DINOSAUR DESIGNS, CELEBRATING ITS 30TH YEAR, INCLUDES LARGE-SCALE PLATTERS, BOWLS AND SERVERS THAT REFERENCE THE MOISTURE AND BRIGHT COLOURS OF THE RAINFOREST.
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