This week deputy food editor Adam meets up with chef, restaurateur and author Josh Niland. Josh has flown over from Sydney to cook from and talk about his new book, The Whole Fish Cookbook (buy it here) which tackles the unusual subject of fish butchery. They also discuss sustainability, waste and how his book may turn the way we use and consume on fish completely on its head.

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Josh Niland Holding a giant fish

Authors

Adam Bush Chef Portrait
Adam BushDeputy food editor

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