It’s time to adopt a nose-to-scale mentality for seafood, just ask Josh Niland. The Saint Peter chef’s new book, The Whole Fish, introduces an entirely new way to think about fish cookery and celebrates the complexity and diversity of seafood.
The ocean trout has been smoked and salted for this sophisticated canape. This is an edited extract from The Whole Fish by Josh Niland (Hardie Grant Books, $55) and is available where all good books are sold. Photographer © Rob Palmer 2019.
Forget your canned fish recipes, it’s all about the fresh catch here. This is an edited extract from The Whole Fish by Josh Niland (Hardie Grant Books, $55) and is available where all good books are sold. Photographer © Rob Palmer 2019.
This fish soup is your ultimate winter companion. This is an edited extract from The Whole Fish by Josh Niland (Hardie Grant Books, $55) and is available where all good books are sold. Photographer © Rob Palmer 2019.
The most decadent fried fish recipe you’ll find. This is an edited extract from The Whole Fish by Josh Niland (Hardie Grant Books, $55) and is available where all good books are sold. Photographer © Rob Palmer 2019.
