fishy business

It’s true to say that Josh Niland is becoming something of a seafood superstar. His award-winning fish-centric restaurant St Peter, named after the patron saint of fishermen, in Sydney’s Paddington came first in 2016, when his fish degustation became famous. It was then followed by Australia’s first Fish Butchery right next door, where Josh champions his philosophy of cooking with the entire fish – or ‘fin-to-fin’ as he likes to call it. He really does have a recipe for every part of the fish and is all about locally sourced, sustainable seafood.

Josh’s new book, , showcases his approach – understanding there’s more to a fish than just the fillet. And while it does go into fish-butchery basics, the heart of the book celebrates his delicious combinations of fresh ingredients,