Josh Niland's first foray into cooking was as a child inspired by TV cooking shows and cookbooks. At 15, he won a dinner for two at an award-winning Sydney restaurant, and the young cooking enthusiast was hooked.
Once qualified, he worked in prominent kitchens in Australia, as well as The Fat Duck Development Kitchen in the UK. Having cooked in many notable seafood restaurants, his respect for fish was matched by frustration at discarded product and waste.
In 2016, Josh and wife Julie opened the Saint Peter, an Australian fish eatery in Sydney, which went on to win a swag of awards for its whole-fish approach to seafood cookery.
In 2018 the Nilands opened Fish Butchery, just a few doors up from the restaurant. This one-of-a-kind retail outlet is a temperature-controlled ice-free zone where line-caught, sustainable species of fish are dry-handled and cut to order. Josh has done much to bring the concept of dry-ageing fish to the wider world, and his ground-breaking approach to utilising the whole fish has gathered international recognition. Josh’s debut book The Whole Fish Cookbook was published by Hardie Grant in September 2019 to worldwide acclaim.
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