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 seven 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 -- Luke Slattery * Australian Financial Review *