Johanna Griggs

Johanna Griggs Instagram – Occasionally at work, within minutes of arriving at your shoot – you realise that the person you are lucky enough to interview is a genius. So clever that you are just in awe of how their brain works. Josh Niland is one of those people. The way he thinks about his cooking and approach to seafood boggles your mind. It’s because of that brilliant mind of his and a passion for science and learning…. that he dry ages his fish like a butcher would dry age red meat. It’s why he had taught himself incredibly innovative ways to use approximately 95% of every fish he cooks with – as opposed to the average of about 2/3rds of every fish in Australia that is generally thrown away. He and his wife Julie – who met competing at a cheffing competition at TAFE when they were 18 and 19years respectively, now run the two hatted Saint Peter in Paddington (which was recently the only Australian restaurant named in the Top 100 Restaurants in the world) Petermen in St Leonard’s, The Fish Butchery in Waterloo and is about to move Saint Peter into the roomier Grand National Hotel in Paddington – just around the corner from his current spot. Josh is also a chef partner at a Singaporean restaurant named Fysh. Recently, he became the first Australian to win the coveted James Beard book of the year award with ‘The Fish Butchery’ (which is like winning the Oscar’s of Food). Despite all his success (and I honestly haven’t touched the sides of what he has achieved) Josh is humble, kind, passionate, patient and so unbelievably earnest in why he does what he does. Oh, and he and Julie have 4 young children. So yes – I did search for a cape under his apron whilst I was there… and just wait till you see the two dishes he cooks for us. He is phenomenal! You can catch Josh tonight on @bhgaus on @channel7 or @7twoau or you you can catch up anytime on @7plus | Posted on 26/Jul/2024 01:09:04