The Whole Fish Cookbook

BRIS: Cook The Book Dinner at Gerard's

ISBN:

9781743795538

Format:

Hardback

Pages:

256

Dimensions:

28cm x 21cm

Weight:

1420g

RRP:

$55.00

Publisher:

Hardie Grant Books

Published:

01 September 2019

BRIS: Cook The Book Dinner at Gerard's

Hosted By: Gerard's Bistro

Gerard's Bistro, 14/15 James St, Fortitude Valley QLD 4006 | 19 Sep 2019 06:00 PM

Josh Niland

One of the most renowned voices and chefs in Australia today, Josh Niland, from Sydney’s famed Saint Peter, will be joining us at Gerard’s Bistro for an intimate dinner on Thursday the 19th of September, celebrating the release of

The Whole Fish Cookbook - his first publication focusing on new ways to cook, eat and think. 

Known throughout the industry and beyond for his groundbreaking, boundary-pushing approach to sustainable seafood and cooking, Josh has become renowned for challenging assumptions and encouraging people to think differently and embrace all the different (and delicious!) ways we can enjoy and celebrate the whole fish. 

Together with his wife Julie, Josh opened his now-iconic restaurant Saint Peter in Sydney in 2016. Since then it has garnered incredible critical acclaim and a host of awards including 2 Chef’s Hats in the Good Food Awards, Gourmet Traveller Chef of the Year in 2018, and was shortlisted for the World Restaurant Awards in the Ethical Thinking category this year. In 2018, Josh went on to open The Fish Butchery – Australia's first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney's best restaurants. 

Josh previously worked with Gerard’s Head Chef Adam Wolfers, at Sydney dining institution est. - both starting as apprentices and then climbing the ranks together as joint sous chefs. Adam brings his impressive Australian and international culinary resume to the kitchen, so we’re thrilled to reunite them both in the Gerard’s kitchen for this one-of-a-kind event.

Tickets to this very special evening are $160 per person and include 10 courses curated by Josh Niland and Adam Wolfers, featuring an array of innovative seafood and vegetable dishes, plus a copy of The Whole Fish Cookbook for each guest. An optional wine matching option will also be available on the night. 

Get in quick! Click here to secure your table. 

DATE / Thursday 19th September 

TIME / From 6pm 

ENJOY/ Ten courses curated by Josh Niland and Adam Wolfers 

PRICE / $160 per person (includes Josh Niland cookbook; The Whole Fish Cookbook)