willbecreatingdailymenuswithbroadappeal,whilst
introducinggueststosomethingnew.
“I’myettoputtheoldkangaroojaffleonthemenubut
I’mgoingto.I thinkit’simportanttoeducatebothinternational
anddomesticvisitorsthatit’snotallaboutbeeffillet.There’s
moretoit thanthat.A nicekangarootailbraise,likeossobucco,
is delicious.It’sabouteducationandmakingthingsdelicious.”
Partofensuringthatqualityinvolvesthekitchenteam–
comprisedfor 35 chefsandkitchenhands– creatingasmuch
oftheirownproduceaspossible.
“We’remakingallourownbutter,allourowncheese.
We’vejuststartedmakingourownCamembert,”saysViles.
A curedmeatsprogramis alreadyunderwayandthechef
is alsoplanninga dry-agedmeatsprogram.
TimMalfroy,NSW’sfamedbeekeeperandhoneyproducer,
willsoonbesettinguphivesontheproperty,toproducea wild
flowerhoneyuniquetoWolganValley.Vilesis alreadydreaming
upwaystouseit – alongwitha hundredotherideas.Hewants
tostartmakinga wildflowerbeersoguestscanenjoya cooltinnie
whileoutadventuring,aswellasjamsmadewithnativefruits.
It’sclearthechefis inhiselement,nevermoresothanwhen
heslipsonhiswaders(alwaysclosetohand,helaughs)andcasts
a linetoseewhat’slurkinginthenearbydam.
“Growingupontheland,yabbyingandallthatsortofstuff
wasjusteverydaylife.It wasjustsomethingwedid.Huntingand
fishingwaspartofgrowingup.Tobeabletoincorporatethat
intomycookingat Biotawasgreat.Here,it’sverysimilar.What
I loveaboutthisplaceis I stillhaveallthe gardens and the space
and the ingredients. It inspires me.”●
“I’myet toputtheoldkangaroo
jaffleonthemenubutI’m
goingto...it’simportantto
educateboth internationaland
domesticgueststhatit’snot all
about beef fillet.”