Josh Niland’s Whole Fish Approach

The first Australian to win the coveted James Beard book award, Josh Niland is known for his popular Sydney seafood restaurant. Niland is also known for his approach to using every part of the fish when preparing food, and leaving nothing to waste, not even the offal, a philosophy that was reflected in his cookbook, the Whole Fish. The best selling book was supposedly written on Niland’s phone, over a period of just two months. If you consider yourself a connoisseur of fish dishes, a visit to the Saint Peter is a must. The menu there features cod, trout and swordfish, all served in a variety of imaginative ways. Niland also makes a point of using locally sourced and sustainable ingredients, and judging by the number of awards the restaurant has received in the last few years, he must be doing something right.

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