Call him the Chef of the Year: that's what the industry did, after casting its vote for Josh Niland in the Gourmet Traveller Restaurant Awards. The talented figure behind Saint Peter and Fish Butchery has earned that honour with his inventive approach to sustainable seafood. You don't have to be an expert on dry-ageing fish, though, to learn the secrets behind his much-loved sweet and sour blue mackerel. He'll also reveal the tricks behind his hand-picked spanner crab and his crumbed garfish yoghurt tartare with herb salad.
- DestinationsA year-round travel guide to Austria's western AlpsYesterday 12:00am