Australian chef Josh Niland, whose wife Julie runs his ever evolving Sydney business, has changed the way chefs use fish all over the world with his zero-waste “fish butchery” approach. His methods seemed radical when he started talking about them, but make sense - use the whole fish, from fin-to-gill, as we do nose-to-tail with animals. Age and cure fish. Don’t forget the offal. As many chefs lack the knowledge to do this, he shares his ideas in two cookbooks, The Whole Fish and Take One Fish. Niland enjoys tremendous global acclaim for a chef who only opened his first restaurant, Saint Peter, in 2016. Today he also has the infamous Fish Butchery fishmonger, where cuts are displayed like fine jewels, and his interpretation of a fish ‘n’ chip shop, Charcoal Fish.
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