His hyperlocal menus built on fruits from the surrounding land have won him recognition both near and far. Viles has long championed the link between nature and food, creating dishes that not only respect the land itself, but educate his guests on the provenance and importance of food as a part of the natural world. It is this strong sense of place on Viles’ plates that makes the young chef such a marvel.
Tell us about your journey into the food world. Where did it begin and how?
I started my career as a young chef at Aman Resorts and Orient Express Hotels. I then returned to the Southern Highlands, where I grew up, to work at The Schoolhouse. I spent a lot of time working at acclaimed restaurants throughout the Middle East and Europe, working alongside Michelin-starred chefs including Hans Haas of Tantris in Munich and Alain Ducasse at Spoon in Hong Kong. Returning to Australia and prior to joining Emirates One&Only Wolgan Valley as executive chef this year, I opened Biota Dining in Bowral, which was named Regional Restaurant of the Year in 2014 and 2015 and held its two chef hat status for eight years.
You recently took on the role of executive chef at Emirates One&Only Wolgan Valley. What was it like creating a new menu and do you have a favourite dish?
This story is from the Issue #34, 2020 edition of Eat Well.
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This story is from the Issue #34, 2020 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
