onsider it the “wild sibling” of its older sister, Biota.
Barn by Biota is a new concept in regional dining,
brought into being by chef James Viles. Well known for his existing
Bowral venue, and his inextricable connection to the land he works
on, Viles has seized the opportunity to transform an unused barn
in nearby Kangaloon into a rustic, agrarian-style restaurant.
The converted space, which sits on a 40-hectare property,
evolved from a recent revelation the chef had about his place
in the restaurant world. “I don’t want to be a victim of my own
creation anymore,” the chef told delicious. as he prepared to head
off on a road trip exploring Australia’s food landscape in his role
as a Land Rover ambassador. “We’re [now] creating restaurants
around how we want to live, and how we want to eat.”
The unique destination-dining offering, which is topped by a
chic two-bedroom loft for rent, will host just two dinners a month.
And the experience? Viles sums it up this way: “We want it to be
experimental and immersive. Everyone is itching to be in touch
with nature; we’ve just decided this is how we are going to do it.”
With a primal, back-to-roots approach to cooking, Viles,
alongside head chef Ryan Kovac, will cook everything over fire,
from home-grown vegetables to Holmbrae chickens to roast
lamb done asado (Argentinian grill) style. Guests will arrive in
the afternoon to enjoy sunset drinks and snacks, and have the
opportunity to roam the bucolic property. They’ll then sit down
to a shared meal of the best local produce, including cheese from
delicious. Produce Awards winner Pecora Dairy and beef from
Wildwood Hill. “Locals are already bringing us so much produce,
and it’s all small-batch stuff,” says Viles. “We’ll only use what we
have, so nothing goes to waste.”
As the chef pulls a full yabby trap from the property’s creek
and delights at his score, it’s clear he is thriving in this untamed
environment. “No rules, no bulls**t! I just want to have fun and
have some wild dinners.” Strap yourself in!
Step from Barn to sit
by the open fire and
grill as dinner cooks.
TOP: James Viles.