While the international players are the major drawcards of the Australian Open, the wider precinct is once again set to sizzle thanks to some tasty appearances by interstate and local chefs.
This year, Sydney-based Josh Niland will bring his. “It’s a summary of six years of work that we’ve done here,” says Niland. “It’s dry-aged. It’s offal. It’s whole fish cookery. So in one handful you’ve got a whole lot of thinking behind it, without pushing someone into a corner saying, ‘You must respect the whole fish.’ It’s just a delicious, tangible, sustainable product.” Punters can also try the Murray cod and gravy roll; or vegetarians can get around a roast pumpkin salad with honey mustard, dukkah and sage. Dishes will also be served on Green My Plate, reusable plates to redirect waste from landfill. Alongside cooking, Niland will also spearhead the first of the new AO Talk Series, which brings to stage talent from across the organisation and experience. Here, Niland will share more about his sustainability ethos and cooking wisdom too. But most of all, Niland is excited for the people of Melbourne to try his food. “It’s nice to fly the Sydney flag down in Melbourne,” he says.
