
You have to love everything Josh Niland stands for, but really, fish-eye ice-cream and smoked sperm?
Since he opened his first restaurant Saint Peter in 2016 and then Fish Butchery in 2018, both in Sydney, the author of two award-winning books, The Whole Fish Cookbook and Take One Fish, has risen to become one of the world's leading advocates for a scale-to-tail approach to cooking fish.