A New Conversation About Fish

Every now and then a chef creates a paradigm shift in the way that they approach food. Josh Niland is such a chef – in just a few years he has changed the way we eat, think and talk about fish. Josh has ignited a conversation around fish diversity, sustainability, usage and species on a global level. Through his award-winning restaurant Saint Peter in Paddington, to his Fish Butchery next door – he treats fish with the same respect and principles usually only afforded to whole carcass beef, pork or lamb. Each fish is approached in much the same way – every part of the fish is cured, grilled, fried, roasted, dry-aged, blitzed or smoked. Even its offal, which is almost always overlooked. Josh has even changed the way we think about scaling a fish to have minimum impact on its flesh, with his methods being adopted by chefs around the world.

Josh’s first cookbook, The Whole Fish Cookbook, was released earlier this year and we’re sure the response has surprised even him. Among those singing his praises are René Redzepi, Rick Stein, Grant Achatz and Nigella Lawson - all unanimous in their respect for his ground-breaking techniques, sustainable seafood philosophy, and his honest and pure approach.

The Melbourne launch of his book was hosted by our friends at Supernormal, where guests enjoyed lunch with recipes from the book and heard from Josh himself.  “It was such a pleasure to cook with Josh and help him celebrate his first cookbook. Now it's time for his hard work and approach to reach a wider audience throughout Australia and beyond." ~ Andrew McConnell.

This was among the first of many book launches that have taken him across the UK, USA and more in recent months, as he shares his unique take on treating fish with the world. The Whole Fish Cookbook includes classics like perfect fish and chips, and some unexpected waste-minimising techniques too. There’s everything that you would never expect – like Swordfish ham, chocolate and Murray Cod fat caramel slice, fried eye chips, Moonfish guanciale and much more.

Josh has also presented an interactive training masterclass with chefs across our restaurants. Each year we welcome a handful of industry leaders from all over the country to our Monday Kitchen Sessions to help inspire and teach chefs of all levels. Josh’s session was characteristically humble, informative and meticulous, and provided much excitement and insight for our team.

We raise a glass to Josh and all of his well-deserved successes, and truly changing the conversation about fish. It needn’t be feared, but embraced for all of its potential by the professional and home cook.

You can find The Whole Fish Cookbook online here.