James joined us in February 2016 from the Southern Highlands to celebrate the release of his first book, BIOTA - Grow. Gather. Cook.
His restaurant in Bowral observes all things in nature.
"Our menus are crafted using what we have at hand; they reflect the region and highlight the relationship between the raw ingredient, the growers and us 'the cooks'", says James.
This was the menu for the day:
2010 Domaine Huet Petillant Brut
Two Meter Tall Salty Sea Stout
Pear and cheese
Kangaroo and acacia jerky
Dory roe and wild greens
2015 Ravensworth Riesling
Piglet and fermented grain milk
2014 Jerome Guichard Bouchat
Mussels with egg fried in kelp oil
2014 Barraco Vignammare
Grilled duck parts and prune
2010 Klinec Villa de Mandan
2014 Decombes Regnie
Sheeps milk, blackberries and shiso
Ochota Barrels Botanicals of the Basket Range
Plums cooked over coals
2012 Terres Dorées Jean Paul Brun FRV100 Sparkling Gamay
Pagan Quince Cider