Chef Josh Niland has transformed the way we cook,
transport, age and store fish. His ethical, sustainable and
revolutionary approach has received global recognition, while
fellow chefs, marine experts, seafood companies and fishmongers
have applauded and embraced his new philosophy. With wife Julie,
and at age 26, he opened his first restaurant, Saint Peter, in
Sydney's Paddington, in 2016 to widespread acclaim. Two years
later, the couple established Fish Butchery, Australia's first
sustainable fishmonger with a temperature-controlled ice-free zone
where line-caught fish are dry-handled and cut to order. Josh's
pioneering approach, including his revolutionary dry-ageing
philosophy, is covered in his first book, The Whole Fish Cookbook.
Released in 2019, it garnered a swag of chef endorsements and
international awards, including James Beard Book of the Year 2020,
and has been translated into ten languages, while the sequel, Take
One Fish, was published in 2021. Josh was awarded Chef of the Year
at the Good Food Guide awards 2024.
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