New Epic eats banging barbecue from McCoy's. Fire up your taste but with a blend of

smoky, sweet and subtle spice. Epic flavor, epic crunch, epic eats, because only the real McCoy tastes like the real McCoy's.

This episode is brought to you by Deliverer because anything goes this Christmas.

Yes, even sprouts on a pizza or gravy on sushi.

The rules are, there are no rules. Have a Cantonese on Christmas Eve or a faulty on

Boxing Day and when you're so over the leftovers bring on the ramen from big brands to local favorites. This. It's all on your doorstep with

deliver room. Geographical restrictions, T's and C, service and delivery fees apply. I may be I'm April Voki and you are listening to Anckered. My chance to speak with some of the most

influential people involved in the outdoors today. Join me as I travel to sit face to face with my

guests in their own homes to learn more about their careers, opinions, history,

relationships, and life both indoors and out. Josh Nyland is quite possibly the hottest chef on the scene right now.

Owner of the St Peter restaurant and fish butchery in Sydney,

he has risen to fame for using an average 91% of every fish he buys.

This September Josh released his Wholefish cookbook which serves as a guide for chefs,

home cooks, and anglers who are also looking to waste less of their fish.

His recipes range from fish-eye chips to milk mortidella as well as over 50 recipes for the

fillets and prime cuts. I've been working through Josh's book for a series I've been writing over at

Meat Eater called Nostral to Coddle. Josh's knowledge, guidance, and recipes have single-handedly

changed how I clean, process, and cook fish in my own home.

I've gone from being skeptical and squeamish to craving fish heads,

livers, throats, and more.

You can find that series at the Meat Eater.com.

In this episode of Ancord, I meet with Josh to discuss how he came to be one of the world's

...