Producing and Sourcing Sustainability

Chef and owner of Biota Dining, and Electrolux ambassador James Viles, shows us how his approach to cooking focusses on sustainability, sourcing local produce and working with likeminded people who care about food as much as he does. Knowing exactly where his ingredients have come and being connected to plants and animals is what drives James to produce the best possible food in his restaurants and at home.

Producing and Sourcing Sustainability

Chef and Electrolux Ambassador James Viles explores the outdoors and picks the freshest ingredients to bring full flavour and taste in every dish he prepares. Viles meets food producers, fishermen, and farmers like Katrina Sparke of Redleaf Farm, as he focuses on how food is grown, fed, and harvested within various parts of Australia.



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