This is award-winning chef James Viles' photographic journal of his road trip from Tassie to the Top End, from Flinders Island in the Tasman Sea to the Gulf of Carpentaria.
His focus is real food, where it comes from, how it's grown, tended and harvested and how it sometimes flourishes in the most hostile and breathtakingly beautiful parts of Australia.
James describes the people he meets along the road and the conversations he has with foragers, food producers, fishermen, tribal .
113.99 Lei
