A Masterclass With Josh Niland
Josh Niland, Australia’s sustainable seafood master, is bringing his skill to Carriageworks for its fourth and final cooking masterclass of 2018.
Niland is one of the country’s most innovative chefs; he’s best known for his fin-to-scale approach to cooking with seafood. The philosophy ensures every part of the fish is used, from bones to blood, and leads to some unorthodox (and delicious) dishes, such as his infamous fish-eye chip, served with sea urchin, and fish charcuterie complete with smoked “fish ham”.
After a beginning in top Sydney restaurants such as Glass Brasserie and Est., Niland and his wife Julie opened fish eatery Saint Peter in Paddington in 2016. In April of this year the pair opened Fish Butchery, a modern retail fish store selling dry-handled fish and produce cut to order.
In the session, hosted by Pat Nourse (deputy editor of Gourmet Traveller), the chef will challenge your approach to sourcing and consuming seafood. Sharing his incredible skills gained from years in the restaurant industry, Niland will deliver a full two-hour masterclass in fish butchery, with a focus on sustainability, technique and taste.
From 12pm to 2pm.
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