GO WITH THE FLOW
Chef Josh Niland believes strongly in dry ageing fish. Yes, that’s right. Get ready to change your misconceptions about fresh fish. He also believes in utilising the whole fish for nose-to-tail eating. His dedication to minimising wastage and passion in creating innovative fish dishes that are totally unexpected have won him the respect and recognition of fellow chefs, marine experts, seafood companies and fish mongers.
His globally recognised restaurant Saint Peter, located in Paddington, Sydney churns up the waves for its all-consuming approach to serving fish parts and making it classy on a plate. Following its success, he opened Fish Butchery, a unique retail shop with a temperature-controlled ice-free zone where line-caught sustainable species of fish are dry handled and cut to order. His approach
