The chef, who champions a ‘fin to gill’ approach to seafood cookery, picks up two awards from prestigious US-based foundation
Sydney chef Josh Niland has become the first Australian ever to win the internationally prestigious James Beard book of the year award. The 30-year-old behind Saint Peter and the Fish Butchery in Paddington, Sydney, won for his debut book The Whole Fish Cookbook.
The James Beard Foundation Awards are one of the United States’ most coveted culinary prizes, sometimes referred to as “the Oscars of food”. The awards are now in their 30th year, however their ceremonies have been disrupted by Covid-19. In place of a live ceremony, the winners of the media awards – celebrating food writing and video across all media – were released online on 27 May.
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