Chef Josh Niland is no doubt a pioneer in the hospitality industry. Having wowed the world with his head to tail philosophy, and take one fish mindset, Niland is now looking to educate and inspire the public with a masterclass hosted by Alice Zaslavsky, coming to Melbourne and Sydney in August.
With only two dates booked in August, these one-off evenings will take you into the mind of one of Australia’s most innovative and creative chefs. It gives a deeply personal insight into the origins of this 32-year-old game-changing Australian.
The event celebrates the release of Take One Fish by Hardie Grant, the second book by Chef Niland. Josh encourages us to view fish as meat, think about fish beyond the filet, and see the potential of this often undervalued ingredient that remains the primary source of protein for over a billion people worldwide.
Forget everything you thought you knew about fish preparation, storage and cooking. This inspiring event will explore his scale-to-tail philosophy and approach to ethical eating, providing unprecedented insight into what is often misrepresented as a limitless resource, and feature an incredible in-show masterclass; to Take One Fish and make it so much more.
“I am incredibly excited because this opportunity allows me the luxury of time, time to show what we do and be able to explain why we do it. I am looking forward to the evening and offering complete transparency around our work and unpacking all that we have learnt to date. I hope that people will leave having enjoyed a great night out, and take away practical solutions for how we can approach fish differently, not just at home but when ordering fish on a menu or in a market,” said Niland.
The evening launches the first in a new generation of in conversation events as part of the brand-new Here’s One I Prepared Earlier live series hosted by ABIA award-winning author and ABC Culinary Correspondent Alice Zaslavsky.
Here’s One I Prepared Earlier is a dynamic, theatrical, and emotional series of in-depth conversations with icons of the culinary industry—those who shape what we eat, the way we think about food and inspire us to concoct amazing flavours with mindful approaches.
“I believe that cookbooks can be read like novels—a perfect time-capsule of their author’s philosophy on food and life, in dishes. This live series aims to connect the dots between plate-to-page-to-stage in a veritable feast for the senses. I’m thrilled to be kicking off with Josh Niland, a chef putting Australia’s future-focused gastronomy on the map,” said Alice Zaslavsky
The two-hour show will consist of two 45 minute sessions with a 20-minute intermission, and tickets range from $69 to $89. Pre-sale tickets are available now, with public tickets on sale from 21 June and can be bought here.
Take One Fish Butchery Masterclass by Josh Niland with Alice Zaslavsky will kick off in Hamer Hall at Arts Centre Melbourne, Monday 2 August, 7 pm and Sydney City Recital Hall, Sunday 8 August, 7 pm.
Mexican restaurant chain Mad Mex has dropped a new protein, and it’s one of the most popular street foods in Mexico.
Enter, Chicken Al Pastor. It’s traditionally made with pork and grilled on a spinning rotisserie with a pineapple sitting a top, but Mad Mex has put its own spin on it, serving chicken bathed in an Al Pastor marinade with a touch of juicy pineapple.
You can order the protein-packed filling in your favourite burrito, bowl, quesadilla, nachos, or in a taco.
As always, these things are here for a good time, not a long time. Pop into your local Mad Mex restaurant, order delivery or through the Mad Mex app today.