Series 3: Episode 1

In a new series devoted to underrated seafood species, we go to the Hawkesbury River for the humble Eel and Mullet and see a chef from one of the world’s top ten restaurants turn them into culinary stars. For Series 3 of Seafood Escape, we’ve set ourselves the challenge of showing you what you’re missing out on by overlooking many of the less prized seafood. We’re staying closer to home to find these less exotic fish, starting with Mullet and Eels which fishing professional Paul Aqualina nets and traps in the upper reaches of the Hawkesbury River. With him is chef Nicholas Hill, who is now gaining rave reviews for his cuisine at the Old Fitzroy Hotel in Woolloomooloo following eight years at the two Michelin starred The Ledbury in London, rated one of the top ten restaurants in the world.

Nick turns out to be a dab hand at netting and trapping – Paul even offers him a job – and he’s even more impressive serving Japanese style barbequed Eel by the banks of the river. But the real star of the show is a whole butterflied Mullet served with a curry sauce at the Old Fitz.

Nicholas Hill

With 19 years experience Nicholas Hill is a professional at the top of his game, cooking at the highest level in some of the worlds most prized kitchens. From a humble breakfast cook at The Bathers Pavillion where Nicholas spent 4 years learning all the basics from butchery to pastry and bread, meat and fish cookery and a strict regiment of organisation. At just 21 Hill was appointed sous chef of twin hatted eco bistro in Brisbane alongside Philip Johnson where he honed his skills in simpler yet delicious bistro food for 2 years.

A place in the Electrolux young chef competition saw Hill leave Australia for London to take up a position at Michelin starred restaurant The Ledbury. As a small named restaurant pushing for its big break The Ledbury taught Nicholas the true fundamentals of high standard cookery and what a great restaurant is meant to be. These 3 years formed the basis of the cooking Nicholas credits as his most intense and rewarding training to date, during this time Nicholas rose from chef de partie to junior sous chef and The Ledbury gained its second Michelin star.

Returning to Australia for 2 years Nicholas worked alongside Peter Gilmore at Quay and spent some time running Duke bistro in Darlinghurst before returning to The Ledbury at the age of 27. This second round Hill claims as a graduation of sorts returning at the level of sous chef to what was now recognised as one of the worlds top restaurants then ranked #14 in the worlds 50 best restaurant list.

The next three years were the most rewarding for Nicholas working alongside Brett Graham developing menu items and learning how to train, think and manage at such a high level. The following year The Ledbury broke into the top ten best restaurants in the world. 2016 saw time for a change and Nicholas now 30 returned to Australia with his fiancé to start fresh and get out of his comfort zone.

This saw Mr.Hill land a job with Martin Benn at the highly coveted 3 hat restaurant Sepia as sous chef where he spent the final 3 years of sepias tenure. Time for another change Nik took on the role of head chef at the historical old Fitzroy hotel in Woolloomooloo where he is happily cooking pub bistro classics along with a seasonal list of specials rotating daily. The pub offers a British charm that is reflected in both the food and fit out. Whilst this is a more simplistic approach to cooking Nik feels at home with simple things done well.

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