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Josh Niland is a master fish butcher known for his innovative and efficient use of every part of the fish in ways you’d never expect. His approach to cooking has made him one of the most talked-about and award-winning chefs in Australia, earning his restaurant, Saint Peter, a spot in the top 100 restaurants in the world. Johanna catches up with Josh to discuss his journey to gastronomic excellence and his philosophy of using the whole fish, from scale to tail. But if that sounds a bit fancy, Jos
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There aren't many occupations and farmer doesn't tackle. This afternoon, I'm chicken portioning. Join me for a quick video tour of my Taranaki Farm on-farm butchery as it's setup today for portioning pastured chickens. Each setup in the butchery room is arranged specifically for that job. In this case, I give you a quick walk around my broiler process, including the boning cone, the vacuum machine and our weigh/labelling scale. I'm packaging marylands, wings & skinless breast fillets averaging 5
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