HeyJaredJosh Niland
- Indexed articles, last 90 days
- 8
- Latest publication
- Sep 2, 2026
- Outlet visibility, for WAtoday
- Top 100K sites
- Earliest in this view
- Aug 31, 2026
Latest articles
To make Josh Niland’s fish𝄒n𝄒chips you’ll need one unexpected ingredient (opens the original)
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We usually eat fish 𝄒n𝄒 chips with the same amount of mindfulness as a morning commute. But, maybe we should approach it with more intent – savouring each chip and marvelling at the golden batter because, according to world-renowned Sydney chef, Josh Niland, it’s “without question one of the most challenging dishes to execute”. Which is a big claim from the person who invented chips made from fish and calamari eyes, and spent 10 years perfecting the fish charcuterie dish he serves at his three-h
To make Josh Niland’s fish𝄒n𝄒chips you’ll need one unexpected ingredient (opens the original)
Read excerpt
We usually eat fish 𝄒n𝄒 chips with the same amount of mindfulness as a morning commute. But, maybe we should approach it with more intent – savouring each chip and marvelling at the golden batter because, according to world-renowned Sydney chef, Josh Niland, it’s “without question one of the most challenging dishes to execute”. Which is a big claim from the person who invented chips made from fish and calamari eyes, and spent 10 years perfecting the fish charcuterie dish he serves at his three-h
To make Josh Niland’s fish𝄒n𝄒chips you’ll need one unexpected ingredient (opens the original)
Read excerpt
We usually eat fish 𝄒n𝄒 chips with the same amount of mindfulness as a morning commute. But, maybe we should approach it with more intent – savouring each chip and marvelling at the golden batter because, according to world-renowned Sydney chef, Josh Niland, it’s “without question one of the most challenging dishes to execute”. Which is a big claim from the person who invented chips made from fish and calamari eyes, and spent 10 years perfecting the fish charcuterie dish he serves at his three-h
To make Josh Niland’s fish𝄒n𝄒chips you’ll need one unexpected ingredient (opens the original)
Read excerpt
We usually eat fish 𝄒n𝄒 chips with the same amount of mindfulness as a morning commute. But, maybe we should approach it with more intent – savouring each chip and marvelling at the golden batter because, according to world-renowned Sydney chef, Josh Niland, it’s “without question one of the most challenging dishes to execute”. Which is a big claim from the person who invented chips made from fish and calamari eyes, and spent 10 years perfecting the fish charcuterie dish he serves at his three-h
Josh Niland says a double cheeseburger is his signature dish. This is how to make it (opens the original)
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When asked what his signature dish is, Sydney chef Josh Niland says he’s always found it tricky to answer. “I usually shrug the question off and say it’s more of a signature method of whole-fish cookery as opposed to a single dish,” he writes in his latest cookbook, his fourth, Saint Peter: Chapter & Verse. “But the more I’ve thought about it over the years, the more I think this may just be it.” You might think that the defining dish of the world-renowned chef who pioneered the fin-to-tail cook
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