Leaning over a table bearing a gleaming red fish known as an alfonsino, culinary mastermind Josh Niland stares intently down the lens of the Vogue Australia camera, appearing entirely in his element.
Once the photo shoot wraps, Niland packs the fish into a styrofoam box delivered directly from his very own seafood store, Sydney’s Fish Butchery, a partner establishment to his award-winning Paddington restaurant Saint Peter. It’s only now he shares that although he looked very much at ease on set, the studio proved an unfamiliar environment for him. But the set up? That was a familiar one for the chef.
“What makes me tick is standing in a room by myself, staring at fish and achieving an outcome that I didn’t get last time,” Niland says, a thoughtful expression colouring his boyish features. “Even this morning before I came here, I stood in the butchery,
