1 00:00:20,540 --> 00:00:22,460 LEIGH SALES: When it comes to restaurants, 2 00:00:22,460 --> 00:00:24,180 Australia is killing it in terms of 3 00:00:24,180 --> 00:00:27,460 top-quality cuisine from all around the world. 4 00:00:28,420 --> 00:00:31,260 But running a restaurant is not for the faint-hearted, 5 00:00:31,260 --> 00:00:34,620 and it takes a particular kind of person to survive. 6 00:00:37,900 --> 00:00:40,940 Over the next three episodes, we're taking you behind the scenes 7 00:00:40,940 --> 00:00:43,900 with some of Australia's most interesting restaurateurs, 8 00:00:43,900 --> 00:00:44,180 with some of Australia's most interesting restaurateurs, people whose compelling personal stories 9 00:00:44,180 --> 00:00:46,500 people whose compelling personal stories 10 00:00:46,500 --> 00:00:49,300 are shaping their unique approaches to their craft. 11 00:00:51,220 --> 00:00:54,220 First is Josh Niland, arguably right now 12 00:00:54,220 --> 00:00:54,460 First is Josh Niland, one of the country's hottest chefs. 13 00:00:54,460 --> 00:00:56,780 one of the country's hottest chefs. 14 00:01:02,780 --> 00:01:05,740 JOSH NILAND: It's very hard to throw a pin into why you're a chef. 15 00:01:06,860 --> 00:01:09,900 Most chefs are pretty insecure, I can say that for myself. 16 00:01:10,860 --> 00:01:14,380 It's quite exposing when you really put yourself out there. 17 00:01:16,900 --> 00:01:18,780 Anything I do, I want to do well. 18 00:01:20,180 --> 00:01:23,300 There is a sense of urgency all the time. 19 00:01:23,300 --> 00:01:27,060 And I think that's because growing up, I learnt from a very young age 20 00:01:27,060 --> 00:01:29,860 that everything can get ripped out from underneath you pretty quickly. 21 00:01:48,340 --> 00:01:51,820 Malibu Pier, of all places for an Australian to be. 22 00:01:51,820 --> 00:01:52,060 Malibu Pier, of all places Um, very cool, very excited. 23 00:01:52,060 --> 00:01:54,300 Um, very cool, very excited. 24 00:01:54,300 --> 00:01:55,780 I mean, how good is this? 25 00:01:57,660 --> 00:02:01,860 We're about to feed 288 people for this crazy event 26 00:02:01,860 --> 00:02:03,620 for Tourism Australia. 27 00:02:06,060 --> 00:02:08,860 JAMIE OLIVER: Josh Niland, without question, 28 00:02:08,860 --> 00:02:09,140 is one of the most interesting chefs on the planet right now. JAMIE OLIVER: Josh Niland, without question, 29 00:02:09,140 --> 00:02:13,220 is one of the most interesting chefs on the planet right now. 30 00:02:14,340 --> 00:02:17,460 JOSH: The pie that we're doing tonight has literally got a lobster 31 00:02:17,460 --> 00:02:18,260 coming out the top of it. 32 00:02:18,260 --> 00:02:19,900 Head out, tail out, legs out. 33 00:02:19,900 --> 00:02:23,580 So, we should get some oohs and ahhs as it goes out. 34 00:02:25,820 --> 00:02:29,100 If I'm in Lima, if I'm in London, if I'm in Madrid, 35 00:02:29,100 --> 00:02:32,180 the only cookbook I'll see from an Australian Chef 36 00:02:32,180 --> 00:02:35,860 on any of these shelves is Josh Niland's books. 37 00:02:35,860 --> 00:02:38,580 JOSH: If it looks like it's enough, just stop and then move on. 38 00:02:38,580 --> 00:02:41,620 But just see. See what you think, yeah. 39 00:02:41,620 --> 00:02:41,900 I'm sure Josh thinks he's pretty shit hot, But just see. See what you think, yeah. 40 00:02:41,900 --> 00:02:44,620 I'm sure Josh thinks he's pretty shit hot, 41 00:02:44,620 --> 00:02:46,100 and he is pretty shit hot, 42 00:02:46,100 --> 00:02:47,820 but he's very, very humble. 43 00:02:51,380 --> 00:02:52,420 Wild. 44 00:02:53,340 --> 00:02:54,580 NIGELLA LAWSON: Some chefs do things 45 00:02:54,580 --> 00:02:56,300 that sound extraordinary, and you think, 46 00:02:56,300 --> 00:02:56,580 "Well, there's a reason why people haven't done this before." that sound extraordinary, and you think, 47 00:02:56,580 --> 00:02:58,900 "Well, there's a reason why people haven't done this before." 48 00:02:58,900 --> 00:03:01,540 But when Josh invents something, 49 00:03:01,540 --> 00:03:01,780 But when Josh invents something, you think, "Why hasn't everyone been doing this forever?" 50 00:03:01,780 --> 00:03:04,820 you think, "Why hasn't everyone been doing this forever?" 51 00:03:21,060 --> 00:03:22,740 Have we got more gar, or none? 52 00:03:22,740 --> 00:03:23,780 Or none? 53 00:03:23,780 --> 00:03:25,500 There's a little bit, then. Very good. 54 00:03:26,660 --> 00:03:28,580 Top menu's doing garfish. 55 00:03:29,540 --> 00:03:31,500 Garfish onto tuna. 56 00:03:31,500 --> 00:03:33,620 Alright. 57 00:03:33,620 --> 00:03:36,020 JAMIE: I've been fascinated by Josh. 58 00:03:36,020 --> 00:03:39,460 And, look, his level of cooking is right up there. 59 00:03:39,460 --> 00:03:41,860 But also he hasn't gone down the traditional path. 60 00:03:41,860 --> 00:03:46,940 You know, he's chosen to sort of make his own space within fish, 61 00:03:46,940 --> 00:03:50,900 and not only fish, but the whole fish and just about anything 62 00:03:50,900 --> 00:03:51,140 and not only fish, but the whole you can imagine with fish. 63 00:03:51,140 --> 00:03:53,020 you can imagine with fish. 64 00:03:53,020 --> 00:03:54,980 Two, four, six, eight. 65 00:03:56,100 --> 00:04:00,460 Every time I get a fish, I usually look at it for a few minutes 66 00:04:00,460 --> 00:04:03,820 just to make sure that what you're about to do is going to represent 67 00:04:03,820 --> 00:04:05,620 that fish very well. 68 00:04:05,620 --> 00:04:07,540 MAN: What Josh Niland started doing, 69 00:04:07,540 --> 00:04:10,700 I guess we could call nose-to-tail cooking, 70 00:04:10,700 --> 00:04:12,940 where he started trying to find ways to use 71 00:04:12,940 --> 00:04:13,220 absolutely every part of the fish, whether it was the skin or the fin, where he started trying to find ways to use 72 00:04:13,220 --> 00:04:17,580 absolutely every part of the fish, whether it was the skin or the fin, 73 00:04:17,580 --> 00:04:20,180 or, God help me, the eyeballs. 74 00:04:24,100 --> 00:04:27,900 JOSH: The biggest reason why we're, I suppose, perceived as doing 75 00:04:27,900 --> 00:04:30,220 all these quite unique and different things with fish, 76 00:04:30,220 --> 00:04:30,460 all of that was born out of, um, all these quite unique and different things with fish, 77 00:04:30,460 --> 00:04:33,260 all of that was born out of, um, 78 00:04:33,260 --> 00:04:37,220 absolute fear that all of this was going to go belly up. 79 00:04:38,340 --> 00:04:39,380 Alright. 80 00:04:40,580 --> 00:04:43,460 Food is such a significant part of my life now, 81 00:04:43,460 --> 00:04:43,700 Food is such a significant but to me back being a kid, 82 00:04:43,700 --> 00:04:46,260 but to me back being a kid, 83 00:04:46,260 --> 00:04:49,220 food couldn't have been less important. 84 00:04:49,220 --> 00:04:49,460 food couldn't have been To me, it was meat and three veg, 85 00:04:49,460 --> 00:04:51,660 To me, it was meat and three veg, 86 00:04:51,660 --> 00:04:53,620 uh, fish came in a can, 87 00:04:53,620 --> 00:04:55,420 and we didn't do restaurants. 88 00:04:55,420 --> 00:04:58,740 We weren't the type of family to do that. It was practical. 89 00:05:07,620 --> 00:05:08,940 I grew up in East Maitland, 90 00:05:08,940 --> 00:05:11,660 a relatively regional suburb 91 00:05:11,660 --> 00:05:12,580 in New South Wales. 92 00:05:14,900 --> 00:05:16,300 Very simple upbringing, 93 00:05:16,300 --> 00:05:17,940 with Mum and Dad having their own business 94 00:05:17,940 --> 00:05:18,180 with Mum and Dad at the back of our house. 95 00:05:18,180 --> 00:05:19,220 at the back of our house. 96 00:05:24,260 --> 00:05:28,620 It was a very normal childhood right up until about the age of eight. 97 00:05:31,180 --> 00:05:33,100 So, this was my eighth birthday, 98 00:05:33,100 --> 00:05:36,020 and it was kind of like the dream eighth birthday. 99 00:05:36,020 --> 00:05:40,740 It was at, uh, McDonald's in East Maitland with all my mates. 100 00:05:40,740 --> 00:05:45,300 And then, yeah, two days later, we... everything kind of changed. 101 00:05:46,660 --> 00:05:51,620 Josh had been weirdly sick for a while with various things. 102 00:05:51,620 --> 00:05:51,860 Josh had been weirdly sick for a while with various things. He supposedly had glandular fever. 103 00:05:51,860 --> 00:05:53,660 He supposedly had glandular fever. 104 00:05:53,660 --> 00:05:53,900 Just things didn't go back to normal He supposedly had glandular fever. 105 00:05:53,900 --> 00:05:57,580 Just things didn't go back to normal after the glandular fever. 106 00:05:57,580 --> 00:05:57,820 Just things didn't go back to normal No. 107 00:05:57,820 --> 00:05:58,580 No. 108 00:05:58,580 --> 00:06:00,380 Mum made an appointment at the doctor's, 109 00:06:00,380 --> 00:06:02,620 just because I was pretty crook. 110 00:06:02,620 --> 00:06:04,620 So, I got the appointment, 111 00:06:04,620 --> 00:06:04,860 and you went to change from your pyjamas So, I got the appointment, 112 00:06:04,860 --> 00:06:08,980 and you went to change from your pyjamas 113 00:06:08,980 --> 00:06:10,940 to a T-shirt that was suitable. 114 00:06:10,940 --> 00:06:11,180 to a T-shirt that was suitable. And as you put your arms up in the air and took the T-shirt off, 115 00:06:11,180 --> 00:06:14,700 And as you put your arms up in the air and took the T-shirt off, 116 00:06:14,700 --> 00:06:21,500 there's a cricket ball sitting in underneath, in your rib cage, 117 00:06:21,500 --> 00:06:24,260 which turned out to be the tumour coming through from the kidney. 118 00:06:24,260 --> 00:06:24,500 which turned out to be the tumour Yeah. 119 00:06:24,500 --> 00:06:26,220 Yeah. 120 00:06:26,220 --> 00:06:29,460 So, we get in the car and... 121 00:06:29,460 --> 00:06:30,820 And it's funny what you remember, 122 00:06:30,820 --> 00:06:33,380 you remember where the sun was and everything. 123 00:06:33,380 --> 00:06:37,060 And I just...I said to Mum, "Yeah, am I going to die?" 124 00:06:37,060 --> 00:06:41,620 And that was then probably one of the first times 125 00:06:41,620 --> 00:06:44,540 that I ever saw Mum really break down. 126 00:06:46,980 --> 00:06:48,540 "Yes, like, it's malignant." Malignant. 127 00:06:48,540 --> 00:06:51,700 "It's not leukaemia. It's a huge tumour. We've gotta get it out." 128 00:06:51,700 --> 00:06:53,380 "Gotta get it out," yeah. Yeah. 129 00:06:57,100 --> 00:06:59,900 REPORTER: Joshua Niland has a Wilms tumour. 130 00:06:59,900 --> 00:07:00,140 REPORTER: Joshua Niland It was diagnosed six months ago, 131 00:07:00,140 --> 00:07:02,660 It was diagnosed six months ago, 132 00:07:02,660 --> 00:07:02,900 three days after It was diagnosed six months ago, 133 00:07:02,900 --> 00:07:05,140 three days after his eighth birthday. 134 00:07:08,460 --> 00:07:12,380 LIZ: Even though I was, yeah, only 10, 135 00:07:12,380 --> 00:07:16,340 I still remember him being wheeled away. 136 00:07:19,740 --> 00:07:26,060 It was a 5.5-hour surgery and the kidney was removed. 137 00:07:26,060 --> 00:07:29,820 REPORTER: Joshua has had chemotherapy dozens of times, 138 00:07:29,820 --> 00:07:30,060 REPORTER: Joshua has had but today will be different. 139 00:07:30,060 --> 00:07:31,660 but today will be different. 140 00:07:31,660 --> 00:07:31,900 Within minutes, but today will be different. 141 00:07:31,900 --> 00:07:34,140 Within minutes, his arm starts to ache. 142 00:07:34,140 --> 00:07:34,380 Within minutes, WOMAN: Does it feel like, you know, 143 00:07:34,380 --> 00:07:35,500 WOMAN: Does it feel like, you know, 144 00:07:35,500 --> 00:07:37,260 how sometimes you've been lying on your arm 145 00:07:37,260 --> 00:07:38,820 and you're waking up and it's gone to sleep? 146 00:07:38,820 --> 00:07:39,060 and you're waking up Does it feel like that? 147 00:07:39,060 --> 00:07:40,620 Does it feel like that? 148 00:07:42,340 --> 00:07:46,020 JOSH: When I was in hospital, there was a documentary being put together. 149 00:07:46,020 --> 00:07:50,180 If there's something wrong with it, will you have to take it out again? 150 00:07:50,180 --> 00:07:50,420 If there's something wrong with it, We might have to, mate. 151 00:07:50,420 --> 00:07:52,660 We might have to, mate. 152 00:07:53,700 --> 00:07:55,340 Come here. Come on. 153 00:07:56,500 --> 00:07:59,260 Come here, come here, come here. 154 00:08:00,780 --> 00:08:01,820 Come here. 155 00:08:03,700 --> 00:08:05,380 OK, OK. 156 00:08:05,380 --> 00:08:07,060 (SOBS) 157 00:08:07,060 --> 00:08:10,300 JOSH: There was that moment of the worst pain, 158 00:08:10,300 --> 00:08:12,260 some of the worst pain I've ever felt. 159 00:08:12,260 --> 00:08:16,540 And I was very lucky, obviously, that Mum was right there. 160 00:08:16,540 --> 00:08:21,100 But I don't think her and I both can summon any kind of thought 161 00:08:21,100 --> 00:08:22,780 about wanting to watch that again. 162 00:08:27,260 --> 00:08:29,500 When you're put into a room where there's six kids in there, 163 00:08:29,500 --> 00:08:32,020 and then you wake up the next morning and there's five, 164 00:08:32,020 --> 00:08:35,660 yeah, you definitely start seeing things through a new lens. 165 00:08:35,660 --> 00:08:36,460 And... 166 00:08:38,220 --> 00:08:39,460 ..yeah, it's a lot... 167 00:08:39,460 --> 00:08:42,060 ..it's a lot on the shoulders, I think, of an eight-year-old. 168 00:08:44,300 --> 00:08:46,500 MAREA: When his recovery, um... 169 00:08:46,500 --> 00:08:49,340 Because his taste had disappeared 170 00:08:49,340 --> 00:08:54,740 and he was not liking very much at all, 171 00:08:54,740 --> 00:08:57,620 it was the old, um, pastry-bottom... 172 00:08:57,620 --> 00:08:59,740 Chicken mornay. Used to enjoy that. 173 00:08:59,740 --> 00:09:01,700 Mm-hm. It went down OK. 174 00:09:03,180 --> 00:09:04,900 Getting to the other side of chemo 175 00:09:04,900 --> 00:09:08,100 it was almost like the shackles are off and here we go. 176 00:09:08,100 --> 00:09:08,340 it was almost like the shackles Now that you've overcome that, 177 00:09:08,340 --> 00:09:09,660 Now that you've overcome that, 178 00:09:09,660 --> 00:09:11,420 you can get a rocket pack on your back 179 00:09:11,420 --> 00:09:13,660 and you can do whatever you set your mind to. 180 00:09:14,500 --> 00:09:16,420 MAREA: Definitely from that point forward, 181 00:09:16,420 --> 00:09:20,340 he was going to live every day as if it was his last. 182 00:09:23,900 --> 00:09:27,980 This idea that I really love hospitality, 183 00:09:27,980 --> 00:09:31,540 and I think it's more out of Mum cooking for me. 184 00:09:31,540 --> 00:09:34,980 Drive me down, get chemo, drive me home, feed me lunch, 185 00:09:34,980 --> 00:09:35,220 Drive me down, get chemo, and then drop me back at school. 186 00:09:35,220 --> 00:09:37,060 and then drop me back at school. 187 00:09:37,060 --> 00:09:38,580 It was very intentional. 188 00:09:39,700 --> 00:09:43,100 And, like, it's one of the most generous things 189 00:09:43,100 --> 00:09:45,300 that you can do for somebody else, is cook them a meal. 190 00:09:47,020 --> 00:09:50,140 Between the ages of 12 and 15 was very much like 191 00:09:50,140 --> 00:09:50,380 Between the ages of 12 and 15 I knew I wanted to be a cook. 192 00:09:50,380 --> 00:09:52,620 I knew I wanted to be a cook. 193 00:09:52,620 --> 00:09:52,860 Cool. I knew I wanted to be a cook. 194 00:09:52,860 --> 00:09:54,340 Cool. MAN: Thanks be to God. 195 00:09:54,340 --> 00:09:56,060 Amen. Amen. 196 00:09:56,060 --> 00:09:56,300 Amen. Here we go. 197 00:09:56,300 --> 00:09:57,540 Here we go. 198 00:09:57,540 --> 00:10:00,580 LIZ: He just had a really clear vision 199 00:10:00,580 --> 00:10:00,820 LIZ: He just had for what he wanted to be doing. 200 00:10:00,820 --> 00:10:03,980 for what he wanted to be doing. 201 00:10:03,980 --> 00:10:04,220 Which bits do you want? for what he wanted to be doing. 202 00:10:04,220 --> 00:10:06,580 Which bits do you want? Oh, a bit of leg. 203 00:10:06,580 --> 00:10:06,860 He really was focused on that high-end type of cooking. Which bits do you want? Oh, a bit of leg. 204 00:10:06,860 --> 00:10:11,700 He really was focused on that high-end type of cooking. 205 00:10:11,700 --> 00:10:15,540 It wasn't just making steaks at the pub. 206 00:10:15,540 --> 00:10:15,820 It wasn't just making steaks at the pub. Where'd you put the leg? Where'd you put the leg? 207 00:10:15,820 --> 00:10:17,740 Where'd you put the leg? Where'd you put the leg? 208 00:10:17,740 --> 00:10:20,260 It's all chopped up. It's all got all the bone out of it. 209 00:10:20,260 --> 00:10:21,300 Oh, righto. 210 00:10:21,300 --> 00:10:24,660 It's far more decorum eating it without...without a bone in it. 211 00:10:24,660 --> 00:10:24,900 It's far more decorum eating Oh, righto. There you go. 212 00:10:24,900 --> 00:10:27,380 Oh, righto. There you go. 213 00:10:27,380 --> 00:10:31,980 He had pictures of Shannon Bennett, I remember, on his wall, 214 00:10:31,980 --> 00:10:32,220 He had pictures of Shannon Bennett, and, um, like, Neil Perry, 215 00:10:32,220 --> 00:10:35,100 and, um, like, Neil Perry, 216 00:10:35,100 --> 00:10:35,340 and just loved all of the and, um, like, Neil Perry, 217 00:10:35,340 --> 00:10:38,220 and just loved all of the celebrity chefs of the day, 218 00:10:38,220 --> 00:10:41,380 like Jamie and Nigella and all of those folk. 219 00:10:41,380 --> 00:10:41,620 like Jamie and Nigella A full chook, yeah. 220 00:10:41,620 --> 00:10:44,260 A full chook, yeah. 221 00:10:44,260 --> 00:10:44,500 MAN: He'd already spoken A full chook, yeah. 222 00:10:44,500 --> 00:10:47,420 MAN: He'd already spoken to Marea and me about 223 00:10:47,420 --> 00:10:47,700 leaving school at the end of Year 10, MAN: He'd already spoken to Marea and me about 224 00:10:47,700 --> 00:10:50,020 leaving school at the end of Year 10, 225 00:10:50,020 --> 00:10:51,620 and we said as long as you've got 226 00:10:51,620 --> 00:10:51,860 an apprenticeship to go to, and we said as long as you've got 227 00:10:51,860 --> 00:10:53,620 an apprenticeship to go to, that's fine. 228 00:10:54,660 --> 00:10:56,580 Pulled out the red tape. How are ya? Yeah, yeah, yeah. 229 00:10:56,580 --> 00:10:56,820 Pulled out the red tape. How are ya? Nice to see you. How are you doing? 230 00:10:56,820 --> 00:10:58,420 Nice to see you. How are you doing? 231 00:10:58,420 --> 00:11:00,100 Good. That's good. 232 00:11:00,100 --> 00:11:04,380 Josh's first job was with the Brewery Restaurant in Newcastle. 233 00:11:04,380 --> 00:11:05,780 I was only thinking of you yesterday. 234 00:11:05,780 --> 00:11:08,540 Do you remember how old you were when you started with me? 235 00:11:09,860 --> 00:11:13,260 I think I was 15. 15. You were. Yeah, I know. 236 00:11:13,260 --> 00:11:16,940 I knew that I wanted to express myself, 237 00:11:16,940 --> 00:11:20,900 but also knew that there was a hell of a long way to go to do that. 238 00:11:20,900 --> 00:11:23,420 At that time, I just remember him wanting to learn everything. 239 00:11:23,420 --> 00:11:25,380 He wanted to meet everyone, he wanted to learn everything, 240 00:11:25,380 --> 00:11:25,620 and he just was, like, all over it. he wanted to learn everything, 241 00:11:25,620 --> 00:11:27,300 and he just was, like, all over it. 242 00:11:27,300 --> 00:11:28,460 Like, eyes wide open, like... 243 00:11:28,460 --> 00:11:28,700 Like, eyes wide open, like... I would go and have a tasting menu in my break. 244 00:11:28,700 --> 00:11:30,660 I would go and have a tasting menu in my break. 245 00:11:30,660 --> 00:11:32,860 I know. Bizarre. (LAUGHS) 246 00:11:32,860 --> 00:11:34,300 STEPHEN: In his first year of his apprenticeship, 247 00:11:34,300 --> 00:11:34,540 STEPHEN: In his first year there was a Redkite function 248 00:11:34,540 --> 00:11:36,940 there was a Redkite function 249 00:11:36,940 --> 00:11:42,260 with six different chefs from Newcastle and one from Sydney. 250 00:11:42,260 --> 00:11:44,180 And the fellow from Sydney was Peter Doyle. 251 00:11:44,180 --> 00:11:48,740 And Josh was able to be a part of cooking in the kitchen. 252 00:11:48,740 --> 00:11:50,260 Peter grabbed me at the end and said, 253 00:11:50,260 --> 00:11:52,020 "Why don't you come and have lunch at Est one day?" 254 00:11:52,020 --> 00:11:52,260 "Why don't you come and have lunch That's right. 255 00:11:52,260 --> 00:11:53,020 That's right. 256 00:11:53,020 --> 00:11:53,260 And then I was like, "Oh, wow. That's right. 257 00:11:53,260 --> 00:11:55,940 And then I was like, "Oh, wow. Thank you," and then he left. 258 00:11:55,940 --> 00:11:59,420 And, so, then I got on the train the next morning, no booking. 259 00:11:59,420 --> 00:12:02,260 And then Peter walks out and he goes, "What are you doing here?" 260 00:12:02,260 --> 00:12:04,060 And I said, "Well, you told me to come for lunch." 261 00:12:04,060 --> 00:12:04,300 And I said, "Well, you told me Yes. 262 00:12:04,300 --> 00:12:05,060 Yes. 263 00:12:05,060 --> 00:12:05,300 And he goes, "Yeah, but Yes. 264 00:12:05,300 --> 00:12:07,220 And he goes, "Yeah, but I just saw you yesterday." 265 00:12:07,220 --> 00:12:08,820 I'm like, "Oh, I was just really keen." 266 00:12:08,820 --> 00:12:12,420 And he's like, "OK, are you hungry?" And I said, "Yeah," you know. 267 00:12:12,420 --> 00:12:15,980 And, so, from 12 till four, I got, like, the procession 268 00:12:15,980 --> 00:12:16,220 And, so, from 12 till four, of Peter's greatest hits. 269 00:12:16,220 --> 00:12:17,420 of Peter's greatest hits. 270 00:12:17,420 --> 00:12:17,660 Yeah. And it opened your eyes. of Peter's greatest hits. 271 00:12:17,660 --> 00:12:20,860 Yeah. And it opened your eyes. Yeah, it was unbelievable. 272 00:12:20,860 --> 00:12:22,940 And so then you get to the end of it, and then he goes, 273 00:12:22,940 --> 00:12:23,180 And so then you get to the "Do you want a job?" 274 00:12:23,180 --> 00:12:23,980 "Do you want a job?" 275 00:12:23,980 --> 00:12:24,220 And then I'm like, "Do you want a job?" 276 00:12:24,220 --> 00:12:26,980 And then I'm like, "Ah, yes. Yes, I do." 277 00:12:28,780 --> 00:12:30,460 And then got home and I said, 278 00:12:30,460 --> 00:12:30,700 "Mum, I'm going to go work And then got home and I said, 279 00:12:30,700 --> 00:12:32,660 "Mum, I'm going to go work for Peter Doyle at Est." 280 00:12:32,660 --> 00:12:34,500 And then she said, "No, you're not." (LAUGHS) 281 00:12:34,500 --> 00:12:34,780 We said, "No, you can't. You can't do that. And then she said, "No, you're not." (LAUGHS) 282 00:12:34,780 --> 00:12:37,740 We said, "No, you can't. You can't do that. 283 00:12:37,740 --> 00:12:40,340 "You're too young. You have nowhere to live." 284 00:12:40,340 --> 00:12:40,620 "You're too young. You have nowhere to live." I was devastated and I was pretty annoyed that I couldn't do that. 285 00:12:40,620 --> 00:12:44,980 I was devastated and I was pretty annoyed that I couldn't do that. 286 00:12:44,980 --> 00:12:47,300 And so I went to work the next day, I grabbed my chef, 287 00:12:47,300 --> 00:12:49,900 I said, "I know now I want to move to Sydney." 288 00:12:49,900 --> 00:12:52,020 I'm sure he was a little bit frustrated, 289 00:12:52,020 --> 00:12:54,540 but I could see then that he really ramped it up. 290 00:12:54,540 --> 00:12:56,420 He gave me an education after that 291 00:12:56,420 --> 00:12:56,660 that was pretty intense He gave me an education after that 292 00:12:56,660 --> 00:12:59,540 that was pretty intense and very much got me ready. 293 00:13:05,940 --> 00:13:08,180 LIZ: As Josh was getting towards 294 00:13:08,180 --> 00:13:10,380 the end of that first year of his apprenticeship, 295 00:13:10,380 --> 00:13:12,940 he started catching the train to Sydney 296 00:13:12,940 --> 00:13:14,780 and going to various restaurants 297 00:13:14,780 --> 00:13:16,620 that he thought he'd like to work at. 298 00:13:18,620 --> 00:13:21,820 I'd be Rockpool one week and then Aria, 299 00:13:21,820 --> 00:13:22,060 I'd be Rockpool one week you'd go to Guillaume at Bennelong, 300 00:13:22,060 --> 00:13:23,740 you'd go to Guillaume at Bennelong, 301 00:13:23,740 --> 00:13:26,660 and you'd have these opulent, ridiculous meals 302 00:13:26,660 --> 00:13:28,340 where you'd put your whole first-year pay cheque, 303 00:13:28,340 --> 00:13:31,100 which wasn't that much, down on a meal. 304 00:13:31,100 --> 00:13:31,340 which wasn't that much, And that was my best education. 305 00:13:31,340 --> 00:13:33,980 And that was my best education. 306 00:13:33,980 --> 00:13:37,700 And notebooks would just get filled on the way home from these things. 307 00:13:41,220 --> 00:13:44,660 STEPHEN HODGES: To see this, like, kid propped up on a stool, 308 00:13:44,660 --> 00:13:44,940 you know, quite often, if not weekly, was just astounding. STEPHEN HODGES: To see this, like, kid propped up on a stool, 309 00:13:44,940 --> 00:13:49,660 you know, quite often, if not weekly, was just astounding. 310 00:13:49,660 --> 00:13:49,900 you know, quite often, if not weekly, was just astounding. I mean, who does that? 311 00:13:49,900 --> 00:13:51,500 I mean, who does that? 312 00:13:53,340 --> 00:13:58,660 I had had a meal at Glass, as one of my trips that I made, 313 00:13:58,660 --> 00:14:01,700 and Luke Mangan came over and sat at my table. 314 00:14:01,700 --> 00:14:03,300 He said, "Do you want to come and do a trial?" 315 00:14:07,340 --> 00:14:09,700 STEPHEN NILAND: Josh was 17 when he moved to Sydney. 316 00:14:11,300 --> 00:14:14,540 I don't think a parent wants to lose their child 317 00:14:14,540 --> 00:14:19,220 to another city, but we certainly didn't want to hold him back either. 318 00:14:20,620 --> 00:14:23,660 JOSH: After Glass, I finally got my dream job at Est 319 00:14:23,660 --> 00:14:27,580 and moved around the sections, and really, um, 320 00:14:27,580 --> 00:14:31,220 I think got drawn mainly to fish in that kitchen. 321 00:14:31,220 --> 00:14:33,580 And I think it was because there was a certain reverence 322 00:14:33,580 --> 00:14:36,980 placed on the person who was doing that task, 323 00:14:36,980 --> 00:14:37,220 placed on the person that they had the sharpest knives, 324 00:14:37,220 --> 00:14:38,780 that they had the sharpest knives, 325 00:14:38,780 --> 00:14:42,260 that they knew how to calculate their yields and losses. 326 00:14:42,260 --> 00:14:45,180 And I said to Peter, "Is there somewhere you'd suggest 327 00:14:45,180 --> 00:14:48,060 "that I go and work, um, to learn fish?" 328 00:14:48,060 --> 00:14:51,300 Peter suggested that I go to Fish Face in Darlinghurst. 329 00:14:53,100 --> 00:14:56,820 When Josh came to me, his goal was to learn how to cook seafood. 330 00:14:56,820 --> 00:14:59,780 That was... He basically said it straight to me. 331 00:14:59,780 --> 00:15:01,620 "I've come here to learn how to cook seafood." 332 00:15:04,620 --> 00:15:06,900 Stephen had asked me to come on a Sunday, 333 00:15:06,900 --> 00:15:09,700 and Sundays were, like, the busiest day at Fish Face. 334 00:15:09,700 --> 00:15:12,260 And I remember just watching how frenetic, 335 00:15:12,260 --> 00:15:12,500 And I remember like, it was just intense. 336 00:15:12,500 --> 00:15:13,580 like, it was just intense. 337 00:15:15,860 --> 00:15:20,820 The manager comes back with a piece of fish and says, "The fish is raw." 338 00:15:20,820 --> 00:15:24,100 Uh, you know, this thing may as well have been swimming off the plate, 339 00:15:24,100 --> 00:15:25,660 it was, you know, very raw. 340 00:15:25,660 --> 00:15:28,940 Uh, and this came at a terribly inconvenient time of the night, 341 00:15:28,940 --> 00:15:31,380 and that plate got picked up by the chef 342 00:15:31,380 --> 00:15:32,260 and thrown against the wall. 343 00:15:32,260 --> 00:15:35,780 There's fish and porcelain now that's kind of gone everywhere, 344 00:15:35,780 --> 00:15:39,620 and this guy's given a mouthful to everybody, 345 00:15:39,620 --> 00:15:43,340 uh, taken the apron off, thrown the tongs down and off he went. 346 00:15:43,340 --> 00:15:46,220 And this was... yeah, this was my trial. 347 00:15:46,220 --> 00:15:49,740 The junior in the corner there was crying her eyes out, 348 00:15:49,740 --> 00:15:49,980 The junior in the corner there God bless her. 349 00:15:49,980 --> 00:15:51,140 God bless her. 350 00:15:51,140 --> 00:15:54,220 Um, and I went outside to deal with it, 351 00:15:54,220 --> 00:15:56,740 Josh just walked in there and took over. 352 00:15:56,740 --> 00:15:59,020 I just jumped on, just because I'm like, 353 00:15:59,020 --> 00:16:00,620 "I'm not going to see Stephen's restaurant 354 00:16:00,620 --> 00:16:03,140 "kind of go in the toilet for a night. 355 00:16:03,140 --> 00:16:04,580 "So, I'm just going to do my best." 356 00:16:04,580 --> 00:16:06,460 You know, he just nailed it. 357 00:16:06,460 --> 00:16:09,980 Like, that's the capability of the kid as well. 358 00:16:11,460 --> 00:16:14,940 And we just say he had a lot of patience with people like myself 359 00:16:14,940 --> 00:16:17,980 and the state of the industry at the time. 360 00:16:19,900 --> 00:16:22,860 As much as he didn't like it, the... 361 00:16:22,860 --> 00:16:25,900 You know, just say it, alcohol, drugs, stuff like that. 362 00:16:25,900 --> 00:16:27,300 As much as Josh didn't like it, 363 00:16:27,300 --> 00:16:31,340 he just got on with what he had to do and he kept it all running, yeah. 364 00:16:33,220 --> 00:16:35,460 Do you wanna have a look at this? Yeah. 365 00:16:35,460 --> 00:16:38,980 JOSH: I met Julie when she was 18 and I was 19. 366 00:16:41,020 --> 00:16:44,900 JULIE: We met at a TAFE cooking competition. 367 00:16:44,900 --> 00:16:45,180 Um, so I was a first-year apprentice and Josh was a fourth-year. JULIE: We met at a TAFE cooking competition. 368 00:16:45,180 --> 00:16:49,540 Um, so I was a first-year apprentice and Josh was a fourth-year. 369 00:16:49,540 --> 00:16:53,340 Um, I made a bread, like, a potato-water bread 370 00:16:53,340 --> 00:16:56,100 out of the water that I cooked the potatoes in. 371 00:16:56,100 --> 00:16:57,860 So, yeah, Josh was impressed. 372 00:16:57,860 --> 00:16:59,020 I thought that was pretty cool. 373 00:16:59,020 --> 00:17:01,060 I think I made a parmesan wafer to go on the top. 374 00:17:01,060 --> 00:17:02,580 A parmesan wafer. Possibly. 375 00:17:02,580 --> 00:17:06,340 I made a carrot dessert with blueberries and things. 376 00:17:06,340 --> 00:17:09,220 It was, like, with foam, it was, like, very of its time. 377 00:17:09,220 --> 00:17:10,900 It was very of its time. (LAUGHS) Yeah. 378 00:17:10,900 --> 00:17:11,140 It was very of its time. (LAUGHS) A little bit too much effort. 379 00:17:11,140 --> 00:17:12,380 A little bit too much effort. 380 00:17:12,380 --> 00:17:12,620 But, yeah, we both won A little bit too much effort. 381 00:17:12,620 --> 00:17:15,220 But, yeah, we both won in the end, so it was good. 382 00:17:16,860 --> 00:17:21,180 Josh invited her to come back and check out his cookbook collection. 383 00:17:21,180 --> 00:17:23,780 Um, with no innuendo, I can imagine, whatsoever. 384 00:17:23,780 --> 00:17:24,060 Um, with no innuendo, I can imagine, whatsoever. He was just very keen to show his cookbook collection. 385 00:17:24,060 --> 00:17:28,500 He was just very keen to show his cookbook collection. 386 00:17:31,820 --> 00:17:33,820 STEPHEN HODGES: He used to dine in on his own, 387 00:17:33,820 --> 00:17:34,060 STEPHEN HODGES: He used to dine in and then he turned up with Julie, 388 00:17:34,060 --> 00:17:35,260 and then he turned up with Julie, 389 00:17:35,260 --> 00:17:35,500 and, you know, lovely little straightie 180. (LAUGHS) and then he turned up with Julie, 390 00:17:35,500 --> 00:17:39,340 and, you know, lovely little straightie 180. (LAUGHS) 391 00:17:40,460 --> 00:17:42,180 A true love story, really. 392 00:17:42,180 --> 00:17:45,540 I mean, considering the, you know, car crash of a relationship 393 00:17:45,540 --> 00:17:45,780 I mean, considering the, you know, most chefs had, like. 394 00:17:45,780 --> 00:17:47,340 most chefs had, like. 395 00:17:53,580 --> 00:17:56,900 JULIE: Where's the playground? CHILD: There's the playground. 396 00:17:56,900 --> 00:17:58,940 Are you gonna climb up and go down the slide? 397 00:17:58,940 --> 00:18:01,220 Yeah. Yeah? 398 00:18:01,220 --> 00:18:04,580 We always said we would never open our own restaurant. 399 00:18:04,580 --> 00:18:08,020 Um, because we knew just what a big risk it was. 400 00:18:08,020 --> 00:18:08,260 Um, because we knew Slow down. 401 00:18:08,260 --> 00:18:09,780 Slow down. 402 00:18:09,780 --> 00:18:12,260 By that stage, we had two small children, 403 00:18:12,260 --> 00:18:16,540 and it wasn't until someone else offered to open a restaurant 404 00:18:16,540 --> 00:18:19,420 for Josh, and we would have a small stake in it, 405 00:18:19,420 --> 00:18:24,860 that we started to think about it, that sort of de-risked it for us. 406 00:18:24,860 --> 00:18:27,540 And then, as we got further along with that, 407 00:18:27,540 --> 00:18:30,860 we sort of realised we could actually do this ourself. 408 00:18:30,860 --> 00:18:31,100 we sort of realised Alright, go! Whee! 409 00:18:31,100 --> 00:18:32,460 Alright, go! Whee! 410 00:18:32,460 --> 00:18:34,540 JOSH: I went and signed this lease the next morning, 411 00:18:34,540 --> 00:18:34,820 and I was sick in the lady's office, as I was signing it, JOSH: I went and signed this lease the next morning, 412 00:18:34,820 --> 00:18:38,100 and I was sick in the lady's office, as I was signing it, 413 00:18:38,100 --> 00:18:40,420 just because the severity of all of... 414 00:18:40,420 --> 00:18:40,700 just because the severity of all of... ..the magnitude of being the guy on the lease now. 415 00:18:40,700 --> 00:18:43,420 ..the magnitude of being the guy on the lease now. 416 00:18:43,420 --> 00:18:43,700 I got a message from Josh one day saying he was actually, ..the magnitude of being the guy on the lease now. 417 00:18:43,700 --> 00:18:46,700 I got a message from Josh one day saying he was actually, 418 00:18:46,700 --> 00:18:49,220 you know, going to pull the trigger and open a place of his own. 419 00:18:49,220 --> 00:18:52,380 He goes, "Oh, that's amazing news. Congratulations. 420 00:18:52,380 --> 00:18:54,140 "You know, just tell me it's not fish." 421 00:18:55,220 --> 00:18:58,180 (LAUGHS) And I said, "It's 100% fish. 422 00:18:58,180 --> 00:19:00,900 "There's nothing but fish on the menu." 423 00:19:00,900 --> 00:19:04,500 I kind of stand by that advice. You know, seafood is hard. 424 00:19:04,500 --> 00:19:06,820 It's expensive. It's tricky. 425 00:19:06,820 --> 00:19:08,500 People think it smells bad. 426 00:19:08,500 --> 00:19:12,060 Even when it's fresh, it's slimy. Why would you deal with seafood? 427 00:19:15,220 --> 00:19:17,620 Luca, do this one as well, right? Please. 428 00:19:17,620 --> 00:19:19,340 Yes, Chef. Cool. 429 00:19:19,340 --> 00:19:20,740 STEPHEN HODGES: Opening your own restaurant, 430 00:19:20,740 --> 00:19:20,980 STEPHEN HODGES: the risk involved is astronomical. 431 00:19:20,980 --> 00:19:23,220 the risk involved is astronomical. 432 00:19:25,180 --> 00:19:28,100 Financial toll, mental, relationship. 433 00:19:29,740 --> 00:19:32,860 JOSH: Six months after opening, I was exhausted. 434 00:19:32,860 --> 00:19:33,140 So, he was working crazy hours and it was really physical, JOSH: Six months after opening, I was exhausted. 435 00:19:33,140 --> 00:19:35,740 So, he was working crazy hours and it was really physical, 436 00:19:35,740 --> 00:19:36,020 So, he was working crazy hours and it was really physical, because he was doing everything from handling all the fish 437 00:19:36,020 --> 00:19:39,420 because he was doing everything from handling all the fish 438 00:19:39,420 --> 00:19:39,660 because he was doing everything to scrubbing the floor. 439 00:19:39,660 --> 00:19:41,380 to scrubbing the floor. 440 00:19:43,700 --> 00:19:46,300 JOSH: The wages were through the roof, the food cost was high. 441 00:19:46,300 --> 00:19:48,980 And so my accountant gets on the phone and says, 442 00:19:48,980 --> 00:19:52,460 "You're not gonna last the rest of the year, running it like this." 443 00:19:52,460 --> 00:19:54,140 We're doing these six minutes, or eight? 444 00:19:54,140 --> 00:19:57,380 Six minutes. Six. Really? Far out. 445 00:19:57,380 --> 00:20:00,180 All the numbers were coming in, it's like, "These numbers suck." 446 00:20:00,180 --> 00:20:03,420 Like, seriously, "You're working for nothing." 447 00:20:03,420 --> 00:20:05,940 JOSH: I just remember picking up my invoice for fish, 448 00:20:05,940 --> 00:20:09,660 and it was $4,500 just for fish, like, no vegies or anything. 449 00:20:09,660 --> 00:20:13,140 And I just thought to myself, "Wow, this is... 450 00:20:13,140 --> 00:20:13,380 And I just thought to myself, "It's going to be hard." 451 00:20:13,380 --> 00:20:14,500 "It's going to be hard." 452 00:20:14,500 --> 00:20:14,740 Because at TAFE we all get told half "It's going to be hard." 453 00:20:14,740 --> 00:20:20,020 Because at TAFE we all get told half a fish is waste, or is the loss. 454 00:20:20,020 --> 00:20:22,740 My problem was everything was going to go to shit 455 00:20:22,740 --> 00:20:26,180 and I needed a plan for how to get out of it. 456 00:20:29,940 --> 00:20:31,900 There was a moment where it clicked. 457 00:20:31,900 --> 00:20:32,140 I've kind of thought about There was a moment where it clicked. 458 00:20:32,140 --> 00:20:35,100 I've kind of thought about when I was 19 at Fish Face 459 00:20:35,100 --> 00:20:39,300 and Steve said to me, "Why don't you think of fish more as meat? 460 00:20:39,300 --> 00:20:39,540 and Steve said to me, "Why don't you "Swordfish kind of looks like a pig. 461 00:20:39,540 --> 00:20:41,340 "Swordfish kind of looks like a pig. 462 00:20:41,340 --> 00:20:42,740 "You know how to cook pork, don't you?" 463 00:20:42,740 --> 00:20:44,980 And then, "Tuna kind of looks like a cow. 464 00:20:44,980 --> 00:20:46,260 "You know how to cook beef, don't you?" 465 00:20:46,260 --> 00:20:48,500 And then I started to think more about 466 00:20:48,500 --> 00:20:51,820 what it was to even think about fish as meat 467 00:20:51,820 --> 00:20:54,140 and its relationship to what dry-ageing could be, 468 00:20:54,140 --> 00:20:57,460 or what charcuterie could be, and all these things. 469 00:20:57,460 --> 00:20:59,740 And then you start pushing all these things together in a box 470 00:20:59,740 --> 00:21:01,940 and you're like, "Well, that's really interesting." 471 00:21:05,380 --> 00:21:07,340 It's about finding ways 472 00:21:07,340 --> 00:21:11,380 within the history of meat-based butchery preparations 473 00:21:11,380 --> 00:21:13,980 and then reinterpreting it within the world of fish. 474 00:21:17,540 --> 00:21:19,260 So, then I decided that 475 00:21:19,260 --> 00:21:23,300 we should start putting trays on top of the bins while we were working, 476 00:21:23,300 --> 00:21:23,540 we should start putting trays on top capturing eyes and livers and hearts 477 00:21:23,540 --> 00:21:25,500 capturing eyes and livers and hearts 478 00:21:25,500 --> 00:21:27,260 and bones and everything. 479 00:21:27,260 --> 00:21:27,500 And we're like, well, if we're able and bones and everything. 480 00:21:27,500 --> 00:21:31,020 And we're like, well, if we're able to turn this into something 481 00:21:31,020 --> 00:21:31,260 And we're like, well, if we're able that helps the food cost out a bit, 482 00:21:31,260 --> 00:21:32,820 that helps the food cost out a bit, 483 00:21:32,820 --> 00:21:34,020 if we can get that down, 484 00:21:34,020 --> 00:21:38,620 then hopefully then we'll find a little bit of a scale that works. 485 00:21:38,620 --> 00:21:38,860 then hopefully then we'll find So, then we've got the intestines. 486 00:21:38,860 --> 00:21:42,020 So, then we've got the intestines. 487 00:21:42,020 --> 00:21:44,660 We salt them and then we steam them. 488 00:21:44,660 --> 00:21:47,140 Or you can make them crispy. 489 00:21:47,140 --> 00:21:50,740 STEPHEN HODGES: To take it up to 80%, 90% of the use of the product, 490 00:21:50,740 --> 00:21:50,980 STEPHEN HODGES: To take it up to there's your money. 491 00:21:50,980 --> 00:21:52,660 there's your money. 492 00:21:52,660 --> 00:21:55,380 We can do stuff with kidneys. We can do stuff with hearts. 493 00:21:58,500 --> 00:22:02,460 Josh is not trying to be innovative for the sake of it, 494 00:22:02,460 --> 00:22:07,020 he's actually trying not to waste fish. 495 00:22:07,020 --> 00:22:07,300 he's actually trying not to waste fish. What can he use so that as much as possible goes onto the plate? 496 00:22:07,300 --> 00:22:12,260 What can he use so that as much as possible goes onto the plate? 497 00:22:12,260 --> 00:22:12,500 What can he use so that as much So, gills. 498 00:22:12,500 --> 00:22:13,660 So, gills. 499 00:22:13,660 --> 00:22:15,140 These are the gills. 500 00:22:15,140 --> 00:22:15,380 We have yet to find a delicious These are the gills. 501 00:22:15,380 --> 00:22:18,740 We have yet to find a delicious solution for the gills. 502 00:22:20,380 --> 00:22:22,620 The way he sees things is not normal. 503 00:22:22,620 --> 00:22:24,180 Like, he breaks down fish, 504 00:22:24,180 --> 00:22:24,380 Like, he breaks down fish, like an Airfix model. 505 00:22:24,380 --> 00:22:25,580 like an Airfix model. 506 00:22:25,580 --> 00:22:27,060 Like...here's a fish. 507 00:22:28,860 --> 00:22:32,100 But also he's kind of getting into the realms of 508 00:22:32,100 --> 00:22:34,940 sort of being a chemist and a scientist. 509 00:22:36,620 --> 00:22:38,780 I woke up one morning and I was just like, 510 00:22:38,780 --> 00:22:40,660 "I'm making a prawn cracker out of eyes." 511 00:22:42,540 --> 00:22:46,340 We used to give people that came into the restaurant these eye chips 512 00:22:46,340 --> 00:22:46,580 We used to give people that came that they didn't know it was eyes. 513 00:22:46,580 --> 00:22:47,580 that they didn't know it was eyes. 514 00:22:47,580 --> 00:22:50,820 We just gave them something deep-fried, salty and crunchy 515 00:22:50,820 --> 00:22:53,260 when it came in. 516 00:22:53,260 --> 00:22:54,300 The eye. 517 00:22:54,300 --> 00:22:58,340 You know, the eye chip just sent it into stratosphere, Saint Peter. 518 00:23:00,100 --> 00:23:02,700 PAT: Josh and Julie were putting up plates 519 00:23:02,700 --> 00:23:06,940 that were like nothing else in Australia. 520 00:23:06,940 --> 00:23:08,700 For me, as a restaurant critic, 521 00:23:08,700 --> 00:23:11,380 one of the most exciting things you can find in your job 522 00:23:11,380 --> 00:23:11,620 is a restaurant or a new talent. one of the most exciting things you can find in your job 523 00:23:11,620 --> 00:23:15,340 is a restaurant or a new talent. 524 00:23:15,340 --> 00:23:17,740 That's...that kind of exciting. 525 00:23:22,580 --> 00:23:24,500 The momentum started to kick in 526 00:23:24,500 --> 00:23:28,220 and we noticed quite an uptake in... in people. 527 00:23:29,540 --> 00:23:32,540 When I first went to Saint Peter, like, I thought, you know, 528 00:23:32,540 --> 00:23:32,780 When I first went to Saint Peter, I was going undercover, 529 00:23:32,780 --> 00:23:33,780 I was going undercover, 530 00:23:33,780 --> 00:23:34,020 but like two, three tables down I was going undercover, 531 00:23:34,020 --> 00:23:36,500 but like two, three tables down there was Nigella. 532 00:23:36,500 --> 00:23:36,740 but like two, three tables down "Hello, darling. You alright? 533 00:23:36,740 --> 00:23:38,060 "Hello, darling. You alright? 534 00:23:38,060 --> 00:23:39,180 "Do you want a drink?" 535 00:23:39,180 --> 00:23:41,860 Uh, like, it was clearly a bit of a buzz going on. 536 00:23:41,860 --> 00:23:42,100 Right, lovely people. Uh, like, it was clearly a bit of a buzz going on. 537 00:23:42,100 --> 00:23:43,180 Right, lovely people. 538 00:23:43,180 --> 00:23:45,060 Jamie got into the cool room with me. 539 00:23:45,060 --> 00:23:49,580 And that whippersnapper behind me is a very clever boy. 540 00:23:49,580 --> 00:23:52,460 He goes, "Alright, I've got quite a lot of followers on Instagram, 541 00:23:52,460 --> 00:23:52,740 He goes, "Alright, I've got quite a lot of followers on Instagram, "and I'm just going to do a one minute thing here." 542 00:23:52,740 --> 00:23:55,340 "and I'm just going to do a one minute thing here." 543 00:23:55,340 --> 00:23:55,580 "and I'm just going to do That was huge. 544 00:23:55,580 --> 00:23:56,620 That was huge. 545 00:23:56,620 --> 00:23:58,340 Julie said that, you know, 546 00:23:58,340 --> 00:23:58,580 I had a bigger smile on my face Julie said that, you know, 547 00:23:58,580 --> 00:24:01,340 I had a bigger smile on my face than at the wedding. 548 00:24:01,340 --> 00:24:04,860 We get to the point where the first awards night happens 549 00:24:04,860 --> 00:24:07,780 and Saint Peter wins Best New Restaurant in the country, 550 00:24:07,780 --> 00:24:08,020 and Saint Peter wins and I've won Best New Chef. 551 00:24:08,020 --> 00:24:09,460 and I've won Best New Chef. 552 00:24:10,380 --> 00:24:12,300 How are you? WOMAN: Hey. Good, thanks. 553 00:24:12,300 --> 00:24:12,540 How are you? Josh. Lovely to meet you all. 554 00:24:12,540 --> 00:24:13,740 Josh. Lovely to meet you all. 555 00:24:13,740 --> 00:24:15,460 PAT: They got two hats from the Good Food Guide, 556 00:24:15,460 --> 00:24:15,700 PAT: They got two hats which is a pretty big deal. 557 00:24:15,700 --> 00:24:17,500 which is a pretty big deal. 558 00:24:17,500 --> 00:24:18,700 So they never go in ice either. 559 00:24:18,700 --> 00:24:19,500 So when you eat it, 560 00:24:19,500 --> 00:24:22,500 you'll actually taste what really good crab tastes like. 561 00:24:22,500 --> 00:24:25,540 It's two out of a possible three hats. 562 00:24:25,540 --> 00:24:25,780 It's two out of a possible So, serious recognition. 563 00:24:25,780 --> 00:24:28,140 So, serious recognition. 564 00:24:28,140 --> 00:24:30,500 Alright. This is table eight. Yeah? Yep. 565 00:24:30,500 --> 00:24:32,020 MAN: Wow. Hats, yep. 566 00:24:32,020 --> 00:24:34,660 The more hats you get, the more hard it is to keep. 567 00:24:34,660 --> 00:24:34,900 The more hats you get, I'll take one mackerel. 568 00:24:34,900 --> 00:24:36,900 I'll take one mackerel. 569 00:24:36,900 --> 00:24:37,820 Yeah. 570 00:24:39,140 --> 00:24:42,940 To stay at those levels, you always have to improve. 571 00:24:42,940 --> 00:24:44,300 To go up to the next level, 572 00:24:44,300 --> 00:24:46,420 that's another improvement and you've got to improve again 573 00:24:46,420 --> 00:24:46,660 that's another improvement every year on that. 574 00:24:46,660 --> 00:24:47,460 every year on that. 575 00:24:51,420 --> 00:24:54,900 If you feel uncomfortable out there, then more often than not 576 00:24:54,900 --> 00:24:57,340 it's because there is a problem and it needs to get sorted out. 577 00:24:59,060 --> 00:25:01,500 Well, it just put the pressure on. 578 00:25:01,500 --> 00:25:04,860 It was like, "I don't want to have a day off ever. 579 00:25:04,860 --> 00:25:08,020 "The critics are going to come and I need to be there." 580 00:25:08,020 --> 00:25:11,940 So that...that...that's not a wonderful feeling. 581 00:25:11,940 --> 00:25:17,180 And it's pretty...it's pretty hard with obviously home as well. 582 00:25:17,180 --> 00:25:20,500 I was going to say just if everybody can see that light there, 583 00:25:20,500 --> 00:25:20,740 I was going to say just if everybody you see how there's cobwebs on it? 584 00:25:20,740 --> 00:25:22,340 you see how there's cobwebs on it? 585 00:25:22,340 --> 00:25:24,020 Just up there, the globe. 586 00:25:24,020 --> 00:25:25,260 Yeah. 587 00:25:25,260 --> 00:25:27,740 LIZ: I do remember Julie at one point telling me 588 00:25:27,740 --> 00:25:32,740 that she'd added up Josh's hours for the week, and she said, 589 00:25:32,740 --> 00:25:33,020 "You know how some people say, 'I've worked like 100 hours this week'?" that she'd added up Josh's hours for the week, and she said, 590 00:25:33,020 --> 00:25:36,220 "You know how some people say, 'I've worked like 100 hours this week'?" 591 00:25:36,220 --> 00:25:36,460 "You know how some people say, 'I've She said he literally did. 592 00:25:36,460 --> 00:25:38,140 She said he literally did. 593 00:25:38,140 --> 00:25:38,380 She said he literally did. He, like...he was just working outrageous hours. 594 00:25:38,380 --> 00:25:42,340 He, like...he was just working outrageous hours. 595 00:25:43,420 --> 00:25:46,860 I went and personally saw Josh and said, "Man, take it easy. 596 00:25:46,860 --> 00:25:49,820 "Like, this could all end in a disaster. 597 00:25:49,820 --> 00:25:50,060 "Like, this could all end "You know, you're only you." 598 00:25:50,060 --> 00:25:51,420 "You know, you're only you." 599 00:25:53,140 --> 00:25:57,420 MAREA: I've always been concerned about him burning out. 600 00:25:58,340 --> 00:26:02,940 And I know that in the cheffing business 601 00:26:02,940 --> 00:26:04,900 that that burnout factor is real. 602 00:26:08,620 --> 00:26:12,700 It was 2019 and we got invited to the Good Food Awards. 603 00:26:14,700 --> 00:26:18,980 We're on a table with former staff that used to work at Saint Peter. 604 00:26:18,980 --> 00:26:21,220 They announced the one-hat award winners. 605 00:26:24,420 --> 00:26:27,260 And then we were the last one up on the board. 606 00:26:27,260 --> 00:26:28,980 And so then the reality of like, 607 00:26:28,980 --> 00:26:29,220 And so then the reality "OK, well, we've lost a hat" sunk in. 608 00:26:29,220 --> 00:26:31,100 "OK, well, we've lost a hat" sunk in. 609 00:26:31,100 --> 00:26:32,620 And I just looked at Julie and I'm like, 610 00:26:32,620 --> 00:26:33,620 "I have to leave. I've gotta go." 611 00:26:37,540 --> 00:26:40,900 The point that you find out is when they're calling it out. 612 00:26:43,740 --> 00:26:45,460 He was shell shocked, 613 00:26:45,460 --> 00:26:47,540 and that's sort of how brutal it can all be. 614 00:26:49,540 --> 00:26:53,500 I think the biggest thing was, yeah, the ego damage, the embarrassment, 615 00:26:53,500 --> 00:26:54,780 all those things. 616 00:26:54,780 --> 00:26:57,220 And so I was pretty flat. 617 00:26:59,620 --> 00:27:02,660 We lost a hat and it felt as if 618 00:27:02,660 --> 00:27:05,460 I'd bitten off probably a little bit too much. 619 00:27:07,460 --> 00:27:09,700 It really did take Covid happening 620 00:27:09,700 --> 00:27:14,580 for me to kind of snap out of it and kind of go, "Oh, OK, right." 621 00:27:15,980 --> 00:27:18,740 Shutting at that point for me, personally, 622 00:27:18,740 --> 00:27:20,980 was actually a little bit of a relief 623 00:27:20,980 --> 00:27:24,980 just because I was able to kind of step back and go, "Am I happy?" 624 00:27:24,980 --> 00:27:25,220 just because I was able to kind of And I wasn't. 625 00:27:25,220 --> 00:27:26,300 And I wasn't. 626 00:27:29,540 --> 00:27:31,900 There's a difference between management and leadership, 627 00:27:31,900 --> 00:27:37,380 and I think it was my poor management skills in terms of, uh, 628 00:27:37,380 --> 00:27:40,620 "I'll do it and everything's going to be just fine." 629 00:27:40,620 --> 00:27:45,420 And that isn't conducive to getting home on time, or isn't, um... 630 00:27:45,420 --> 00:27:47,660 ..isn't going to give you a holiday any time soon. 631 00:27:50,780 --> 00:27:53,740 JULIE: It was, um, a really good way to just reset 632 00:27:53,740 --> 00:27:54,020 and just put it all back on your terms JULIE: It was, um, a really good way to just reset 633 00:27:54,020 --> 00:27:56,340 and just put it all back on your terms 634 00:27:56,340 --> 00:27:58,700 and let's just do the restaurant we really want to do. 635 00:28:00,260 --> 00:28:01,500 Have you got parties this weekend? 636 00:28:01,500 --> 00:28:03,500 She's got to her birthday party. 637 00:28:03,500 --> 00:28:03,740 12:45 to 2:45. She's got to her birthday party. 638 00:28:03,740 --> 00:28:05,980 12:45 to 2:45. Mum, Mum, Mum! 639 00:28:05,980 --> 00:28:09,860 PAT: I'm stunned by the Nilands' capacity. 640 00:28:09,860 --> 00:28:10,100 PAT: I'm stunned by They're barely in their 30s, 641 00:28:10,100 --> 00:28:12,340 They're barely in their 30s, 642 00:28:12,340 --> 00:28:14,220 with however many businesses. 643 00:28:14,220 --> 00:28:16,620 They've got four kids. 644 00:28:16,620 --> 00:28:18,820 Your tooth is very wobbly. 645 00:28:18,820 --> 00:28:22,100 STEPHEN: They're 50/50 all the way, and they always have been. 646 00:28:22,100 --> 00:28:25,420 And I think Josh draws on that strength. 647 00:28:25,420 --> 00:28:27,220 Julie has a lot on her plate. 648 00:28:27,220 --> 00:28:31,740 She organises everything behind the scenes of Josh Niland Inc. 649 00:28:36,540 --> 00:28:38,740 MAN: Nice. Look at that. Awesome. 650 00:28:40,140 --> 00:28:43,700 JULIE: I'm not about to start trying to be a better chef than Josh 651 00:28:43,700 --> 00:28:43,940 JULIE: I'm not about to start at this point. 652 00:28:43,940 --> 00:28:45,540 at this point. 653 00:28:45,540 --> 00:28:49,940 My ambition is more for the family life and to support that 654 00:28:49,940 --> 00:28:51,980 with a, you know, a great business. 655 00:28:53,340 --> 00:28:54,860 PAT: He's now in a position where 656 00:28:54,860 --> 00:28:57,820 he's got not just the two hats back at Saint Peter, 657 00:28:57,820 --> 00:29:01,500 but his other Sydney restaurant now has two hats as well. 658 00:29:01,500 --> 00:29:03,420 Sort of looking at each other. 659 00:29:03,420 --> 00:29:04,820 Nice. 660 00:29:04,820 --> 00:29:07,660 The Grand National is our next big project. 661 00:29:07,660 --> 00:29:11,580 So that's Saint Peter relocating just around the corner 662 00:29:11,580 --> 00:29:11,820 So that's Saint Peter relocating to what used to be an old pub. 663 00:29:11,820 --> 00:29:13,500 to what used to be an old pub. 664 00:29:13,500 --> 00:29:13,740 OK, let's get rid to what used to be an old pub. 665 00:29:13,740 --> 00:29:16,660 OK, let's get rid of the plans now. 666 00:29:16,660 --> 00:29:19,180 I'd be lying if I said I didn't want Saint Peter to be 667 00:29:19,180 --> 00:29:20,500 one of the best restaurants in the world. 668 00:29:22,540 --> 00:29:26,020 MAREA: Josh will never sit still for too long, 669 00:29:26,020 --> 00:29:26,260 MAREA: Josh will never but, hopefully, as he gets older, 670 00:29:26,260 --> 00:29:28,500 but, hopefully, as he gets older, 671 00:29:28,500 --> 00:29:33,460 the ability to be able to sit back a little would be...would be good. 672 00:29:33,460 --> 00:29:33,700 the ability to be able to sit back Yeah. 673 00:29:33,700 --> 00:29:34,500 Yeah. 674 00:29:37,220 --> 00:29:39,180 I can remember hearing that somebody said that, 675 00:29:39,180 --> 00:29:39,420 I can remember hearing "Given you've got one kidney, 676 00:29:39,420 --> 00:29:40,540 "Given you've got one kidney, 677 00:29:40,540 --> 00:29:40,780 "life expectancy is obviously "Given you've got one kidney, 678 00:29:40,780 --> 00:29:43,100 "life expectancy is obviously a little bit shorter." 679 00:29:43,100 --> 00:29:46,420 So there's always going to be a sense of urgency. 680 00:29:48,260 --> 00:29:53,540 But I feel like we're getting to a stage now where I can say, 681 00:29:53,540 --> 00:29:53,780 But I feel like we're getting "I'm going home now." 682 00:29:53,780 --> 00:29:55,260 "I'm going home now." 683 00:30:13,820 --> 00:30:15,620 LEIGH SALES: Next time on Australian Story, 684 00:30:15,620 --> 00:30:15,860 LEIGH SALES: Next time we meet Shaun Christie-David, 685 00:30:15,860 --> 00:30:17,580 we meet Shaun Christie-David, 686 00:30:17,580 --> 00:30:20,540 an unstoppable force who's serving up delicious food 687 00:30:20,540 --> 00:30:20,780 an unstoppable force that's also changing lives. 688 00:30:20,780 --> 00:30:23,020 that's also changing lives. 689 00:30:23,020 --> 00:30:24,900 Food is the most universal love language. 690 00:30:24,900 --> 00:30:27,140 It's a piece of your culture and it's your story, 691 00:30:27,140 --> 00:30:29,380 and that's why food is so powerful. 692 00:30:29,380 --> 00:30:29,580 and that's why food is so powerful. (ALL CHEER) 693 00:30:29,580 --> 00:30:31,100 (ALL CHEER) 694 00:30:31,100 --> 00:30:31,300 Captions by Red Bee Media (ALL CHEER) 695 00:30:31,300 --> 00:30:32,300 Captions by Red Bee Media 696 00:30:32,300 --> 00:30:34,180 Copyright Australian Broadcasting Corporation