You’ve heard of ‘nose-to-tail dining’, but have you heard of ‘scale-to-tail’?
Good Food Guide’s chef of the year, Josh Niland, has recently opened Fish Butchery, the first of its kind in the whole of Australia. With locations at Paddington and Waterloo, the Fish Butchery is where you can purchase sustainable retail fish, frozen ready-to-cook meals, as well as a range of take-away items including fish and chips, done several ways, and a Charcoal Grilled Yellowfin Tuna Double Cheeseburger!
To experience the joys of Josh’s cooking, in a more refined setting, swing into Petermen in St Leonards. A dining room and bar, Petermen offers a seafood-heavy menu with highlight dishes including the Port Lincoln Berrima Octopus and Paprika Oil and Flinders Island Scallops and Lemon Thyme Oil.
Ethically sourced, sustainable and delicious, Josh’s philosophy is changing the way we store, cook and eat seafood, one fish at a time!
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