The groundbreaking Josh Niland has won two James Beard Awards, for his written work, The Whole Fish Cook Book.
Seafood chef and author, the Sydney based Niland collection the honours for Book of the Year and in the Restaurant & Professional category, making him the first Australian to secure the Book of the Year Award.
His pioneering efforts in the world of fin-to-scale cooking has been the inspiration behind his restaurant Saint Peter and fishmonger business Fish Butcher, the latter with his wife Julie Niland. The overall philosophy behind his work is that of sustainable seafood cooking, seeing him recognised for his ethical approach and unique cooking style.
An annual affair, the James Beard Awards are the most prestigious culinary book awards held in the USA, rewarding a diverse range of individuals and groups from throughout the industry.
Speaking of his successful brace, Niland said: "It's an incredible achievement for all involved. A huge thank you to Hardie Grant and the team for their incredible support and for believing in what we do. Without that belief, a book like this may never have been written. This award will hopefully bring our message to a wider audience."