Call him the Chef of the Year: that’s what the industry did, after casting its vote for Josh Niland in the Gourmet Traveller Restaurant Awards. The talented figure behind Saint Peter and Fish Butchery has earned that honour with his inventive approach to sustainable seafood. You don’t have to be an expert on dry-ageing fish, though, to learn the secrets behind his much-loved sweet and sour blue mackerel. He’ll also reveal the tricks behind his hand-picked spanner crab and his crumbed garfish yoghurt tartare with herb salad.
Josh Niland’s sweet and sour blue mackerel and spanner crab with crumbed garfish yoghurt tartare and herb salad.
EVENT DETAILS
Signature dish Sweet and sour blue mackerel
Location Harvey Norman @ Domayne, 84 O’Riordan St, Alexandria, NSW
Date & Time Pre-Event 6.15pm, Event 7pm, Wednesday 10 April
Tickets $65 each
Book now gourmetinstitute.pleezpay.com
Related stories
Native ad body.
Native ad body.
Native ad body.
