Josh Niland's 'scale-to-tail' Sydney restaurant is one of the world's best
Chef Josh Niland has gained international acclaim for his innovative 'scale-to-tail' cooking philosophy at his Sydney restaurant, Saint Peter. The approach, which utilizes every part of the fish, originated from financial necessity and has since redefined sustainable culinary practices.
Why it matters
It highlights a successful model for food waste reduction and sustainable gastronomy in the high-end restaurant industry.
Worried about money, the chef covered bins at his restaurant so nothing could be scrapped without careful consideration. That mad move became his method.
Nine to Noon 3 September 2026 5 min read Caption: Josh Niland in the Saint Peter kitchen. Photo credit: Hardie Grant Publishing Chef Josh Niland came up with fish eye icecream. Then he added fish-derived sausages, salamis, mortadella and fish fat enriched chocolate to the menu at Saint Peter.
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