Gourmet Traveller’s chef of the year is only interested in cooking fish and seafood – no matter how difficult it is
There’s not much the chef Josh Niland doesn’t know about fish and seafood. For example, he knows the dish that revolutionised the way we cook fish was a salmon with sorrel dish created by the Michelin starred-chefs the Troisgros brothers in Roanne, France, in the early 70s. Or that it’s trimethylamine that makes fish smell, well, fishy.
Indeed fish is all that Niland, recently voted Gourmet Traveller’s chef of the year by his peers and last year’s best new talent, is interested in cooking. It is all that he serves up at his popular Sydney’s Saint Peter restaurant and it’s all that’s sold at his new and novel Fish Butchery – where you can buy anything, as long as it comes from the sea.
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