Fish Butcher Josh Niland on serving fish eye chips, and using the whole fish | One Plus One
Автор: ABC News In-depth
Загружено: 2020-07-30
Просмотров: 19537
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In Josh Niland’s restaurant nothing goes to waste, serving everything from fish eyeball chips, to caramel slices made from fish fat.
He’s on a mission - he wants to teach the world how to get more out of fish, and stop waste, and his efforts have won him praise from around the globe. Nigella Lawson calls him a “genius", and Jamie Oliver says he is “a very clever boy.”
The celebrated chef shows Paralympian Kurt Fearnley around his kitchen, and chats to him about sustainability, surviving childhood cancer, and becoming the first Australian to win the prestigious James Beard Foundation’s Book of the Year Award for his cookbook, The Whole Fish.
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