Chef Josh Niland has transformed the way we cook,
transport, age and store fish. His ethical, sustainable and
revolutionary approach has received global recognition. Fellow
chefs, marine experts, seafood companies and fishmongers have
applauded and embraced his new philosophy. With wife Julie, and at
age 27, 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.
It has also been translated into nine languages.
'genuinely, deliciously inspiring.' - Luke Slattery, The
Australian Financial Review
Niland has revolutionised the way we think about fish
*Financial Times How to Spend It*
'genuinely, deliciously inspiring.' - Luke Slattery, The
Australian Financial Review
*Australian Financial Review*
 |
Ask a Question About this Product More... |
|
