The Menu

Eating fish, nose to tail

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18 October 2019

Episode 418

30 minutes


Photo: Rob Palmer

Australia’s top chef Josh Niland on cooking fish with nothing going to waste. Plus: what happens when a Greek deli chain launches a hotel and Jancis Robinson on how the world of wine is changing.

18 October 2019

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Chapter 1

12 minutes

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Chapter 1

Eating fish, nose to tail

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Top Australian chef Josh Niland on how to prepare the whole fish – including its eyes, guts and bones.

12 minutes

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Chapter 2

8 minutes

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Chapter 2

Ergon House

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A visit to Ergon House, a foodie hotel in Athens that is trying to bring its guests closer to Greece’s many delicacies.

8 minutes

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Chapter 3

9 minutes

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Chapter 3

Jancis Robinson

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The famous wine writer, who recently co-authored the eighth edition of ‘The World Atlas of Wine’, on how the field is changing.

9 minutes

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