Josh Niland shares the process behind Fish Butchery’s version of Aussie takeaway classic — the potato scallop. The custard-y, creamy centre is encased in an ultra crisp batter inspired by Niland’s time at Heston Blumenthal’s restaurant The Fat Duck.
Josh Niland shares the process behind Fish Butchery’s version of Aussie takeaway classic — the potato scallop. The custard-y, creamy centre is encased in an ultra crisp batter inspired by Niland’s time at Heston Blumenthal’s restaurant The Fat Duck.