CHEF of the moment and fish expert, Josh Niland, is making his qualia debut during Hamilton Island Race Week (August 17 to 24).
Josh Niland has made a name for himself as the ‘seafood wizard’ and has captivated the culinary world with his innovative techniques and sustainable practices.
His Sydney restaurants – Saint Peter, Petermen and Fish Butchery – are redefining how fish is consumed.
Josh is making a surprise appearance during the 39th Hamilton Island Race Week, showcasing his innovative techniques to qualia guests, at Pebble Beach, this Sunday, August 18, 2024.
Josh’s commitment to sustainability extends way beyond his kitchen.
He has formed a unique partnership with Reef Guardians of the Great Barrier Reef, sourcing fresh, ethically sourced coral trout that supports the delicate reef ecosystem.
“Hamilton Island is the gateway to the south of the Great Barrier Reef and, as Reef Guardian fishers, they’re on strict quotas, and coral trout is line-caught, one at a time,” Josh said.
qualia has a forward-thinking approach to exclusive experiences, and Hamilton Island Race Week is renowned for its impressive series of world-class chef’s table dinners, exclusive lunches and masterclasses.
Guests at his meticulously-planned Opening Race Week Dinner can witness how he transforms fish offal into a taste sensation, and theatrics on the purpose-built open wood grill, on Pebble Beach.
“I wanted to offer something visually impactful for the stunning surroundings, as the qualia guests will be dining on the beach,” Josh said.
“In whole-fish cooking, some elements like fish fat and eyes are incredibly confrontational and challenging, aesthetically and textually, but a dish like Tiramisu is a wonderful vehicle, because it’s nostalgic and familiar to almost everyone and we can use those ingredients because they perform similarly to egg yolks, fat or butter.
“We’re living in a time where there are photographs of everything, but aesthetics cannot carry more weight than purpose.
“Yes, I want guest to photograph and enjoy our dishes, but I would love to ignite their curiosity around fish, to view this incredible multi-dimensional ingredient through a different lens.
“It’s simple – if we change how we approach fish and realise it’s more than just the fillet, then we take one fish instead of two.
“I would love for the cooking and use of fish to be talked about, way beyond Race Week.”
Hamilton Island CEO Peter Brulisauer said: “We’re excited to have Josh Niland bring his unique and acclaimed sustainable approach to cooking to qualia, this year.
“Hamilton Island Race Week has gained a reputation not just for thrilling sail racing but for its exceptional onshore events.
“This year’s lineup of culinary experiences with top Australian chefs, including Danielle Alvarez and Trisha Greentree, along with lively Front Street entertainment and activations, will ensure that even non-sailors can enjoy the excitement and festival atmosphere.”
Hamilton Island Race Week also features guest chefs Trisha Greentree (Mr Wong’s; Fratelli Paradiso) Danielle Alvarez (Fred’s; Sydney Opera House) and winemaker Larry Cherubino.
Josh Niland Dinner at Pebble Beach, qualia, presented by Charles Heidsieck Champagne, on Sunday, August 18…
● Dinner $180pp
● Canapes + three-course set menu
● Dinner will be held at qualia’s Pebble Beach
● Time: 6pm-10pm
Josh’s book Fish Butchery: Mastering the Catch, Cut and Craft was recognised as Best Restaurant and Professional Cookbook, at the James Beard Awards recently.
More info on qualia’s Opening Race Week Package here.
For bookings and more info, visit Hamilton Island Race Week or call 1300 725 172.
