Australian chef Josh Niland is transforming the way we approach seafood. At #50BestTalks: Treasure Hunt in Las Vegas, he captivated the audience by telling all how he became known as "the fish butcher."
Niland is a culinary revolutionary, advocating for a fin-to-gill approach that uses every part of the fish. His Sydney restaurant, Saint Peter, has gained international acclaim and he continues to push boundaries with innovative dishes like fish bone cake and fish eye ice cream. His work isn’t just about sustainability—it’s also about economics, as he aims to reduce waste and maximise the value of every catch.
Niland’s expertise in fish butchery is a rare and valuable skill, honed over years of dedicated practice. He believes in breaking down fish into multiple usable parts, offering unique cuts and preparation methods that create a sense of luxury while being mindful of costs. His philosophy challenges the traditional approach to seafood, emphasising that fish can be so much more than just fillets. This innovative mindset is evident in his restaurants, cookbooks and presentations, where he continually inspires others to rethink how they handle and enjoy seafood.
In 2024, Niland and his wife Julie reopened Saint Peter in Sydney’s historic Grand National Hotel, a space that perfectly complements his visionary approach. The restaurant features an open kitchen, a chef’s table and a menu that celebrates whole-fish cooking with dishes like coral trout 'and its parts' and dry-aged tuna wellington. Niland’s commitment to intentional sourcing and creative preparation is a reminder that we don’t need to stop eating fish—we just need to do it better.
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