Josh Ni­land

GQ (Australia) - - GQ MEN OF THE YEAR -

“We opened Saint Peter two years ago with the hope we’d serve the best seafood in Aus­tralia. From the be­gin­ning, I wanted to work out why the fil­let has al­ways been the most de­sir­able part of a fish – the fil­let only yields 45 per cent of the fish. So 55 per cent goes in the bin. We tried to close that gap. And we can now say that 91 per cent of the en­tire fish is used at Saint Peter.”

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