Series 1: Episode 4

Sydney Fish Market is the third largest in the world, and Richard Bagnato’s offshore trawler Cape Conway is one of the many locally based boats which help keep the catches up to the city’s voracious appetite. He’s invited hot young Sydney chef Josh Nyland to spend some time with us away from the kitchen of his Australian fish eatery Saint Peter and come out through the heads to experience the working life of a sea going trawler crew. They catch a kaleidoscope of ocean species and Josh selects two of them to turn into stunning culinary delights. On the dock back at the market he creates a new twist on fish and chips with Flathead in a vodka batter. And in his own environment at Saint Peter he presents Leatherjacket in a new jacket of seared paperbark with sweet and sour native apples.

JOSH NILAND

Head Chef, Saint Peter

Saint Peter showcases Australian sustainably sourced seafood. Our menu changes daily, as we choose the best quality fish available. In addition to serving the freshest fish, our custom designed cool room allows us to offer an exciting new option of dry-aged fish. The fish is expertly cooked and served simply, paired with a vegetable that best highlights the species' unique flavour. Our sustainable approach and appreciation of Australian fish is also exemplified by our offering of fish offal; including livers, swim bladder, roe, & scales. Josh has worked in kitchens such as Est, The Fat Duck, Glass Brasserie, Cafe Nice & Fish Face.

Josh believes that as a chef, you walk a fine line when food is your creative outlet. It’s a balancing act between cooking for yourself and cooking for the customer. A great dining experience is defined by a chefs generosity and restraint. He sees his role to find beautiful ingredients, and present them in a way that brings out the best in them. His approach to food and cooking is to cook with humility, producing simple Australian food with the produce and guest in mind.

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