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Josh Niland on Muck Rack

Josh Niland

Brooklyn
As seen in: MSN UK, The Independent (UK), Good Food, The Age, Dezeen, Food & Wine, The Canberra Times, Hyperallergic, Brisbane Times, Robb Report and
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Articles

How to Handle Your Catch for Better-Tasting Fish

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By Josh Niland
| Marlin Magazine Verified
The work doesn’t end when the fish hits the deck. From careful handling and temperature control to resting, processing and creative preparation, every decision after the catch helps determine the quality of the final meal. Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. The quality of a fish is not determined in the kitchen.
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When it comes to the crunch, Josh Niland's fish and chips are worth the effort

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By Josh Niland
| Newcastle Herald Verified
Subscribe now for unlimited access. or signup to continue reading SAVE $139 All articles from our website & app The digital version of Today's Paper My back and my neck ache from being arched over the deep kitchen sink. Josh Niland cooks his chips HOW many times? Pictures by David Loftus My feet and legs are stabbed by pins and needles because they haven't moved from the same spot since I started an hour ago. My throat is bone-dry because I am too busy to stop and drink water.
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Chew, not swallow: There is a right way to enjoy an oyster

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By Josh Niland
| Esquire Australia
The price of oysters changed years ago. It is time the conversation caught up Image: Josh Niland IN 2017, I became a judge for the Royal Agricultural Society of NSW’s Oyster Judging. I walked in thinking I knew oysters well enough. I had worked with them for years, eaten plenty, and felt I had a sound handle on what made a good one.
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