MasterChef guest judge Josh Niland surprised viewers with his version of a lamington on Sunday night’s episode.
The 32-year-old chef and seafood expert used fish scales to decorate the iconic Australian dessert instead of the traditional coconut flakes.
He demonstrated his technique as the main challenge of the episode was to show the contestants how to get the most out of one fish.
Something fishy going on here? On Sunday night’s episode of MasterChef Australia, guest judge Chef Josh Niland shocked viewers with his version of a lamington
‘I feel the biggest thing to come away from this Sunday’s episode is the fact that you can make a lamington, with no coconut, using fish,’ Josh told news.com.au.
‘The dessert will be a real eye opener for a lot of people,’ he added.
While his creation was innovative, some viewers on Twitter were appalled by the use of fish scales, with one even calling the addition ‘disrespectful’.
‘Saw disrespect to a lamington on MasterChef and turned the TV off,’ they tweeted.
Another wrote: ‘If I ever crave chocolate, I’ll just remember that some chef on MasterChef made a lamington with fish and I’ll be good.’
‘The good dude on MasterChef just made a cod-fat lamington with fish scales as fake coconut… and that’s why the aliens won’t talk to us. #blergh,’ a third added.
Not impressed: While his creation was innovative, some Twitter users were appalled by the use of fish scales, with one even calling the move ‘disrespectful.’
In April, chef Josh also shared his unique spin on the classic cheeseburger by using tuna instead of beef patties.
The owner of Saint Peter and the Fish Butchery in Paddington shared a photo of the mouthwatering creation on Instagram, describing it as one of his ‘favourites’ on the Fish Butchery menu.
The pricey $20 takeaway burger includes charcoal grilled Mooloolaba Yellowfin tuna fillets, cheddar cheese, ‘lacto-fermented’ cucumber, trimmed iceberg lettuce leaves and optional ‘swordfish bacon’ for $8.
A celebrity seafood chef has offered a unique spin on the classic cheeseburger by using tuna instead of beef patties
Josh Niland (pictured), the 32-year-old owner and head chef behind Saint Peter and the Fish Butchery in Paddington, New South Wales, shared a snap of the mouthwatering creation describing it as one of the ‘favourites’ on the Fish Butchery menu
A similar dish is on the menu at Saint Peter for $38.
It’s not the first time the masterful young chef has wowed with his creations, with Niland recently coming up with an epic gourmet sandwich – complete with ocean trout ‘salami’, kingfish ‘mortadella’ and swordfish ‘belly bacon’.
Niland, who’s known for cooking with every part of a fish, unveiled the ‘Muffuletta’, which looks remarkably similar to a deli-style sandwich, except the ‘sliced meats’ are made entirely from different types of fish.
The pricey $20 takeaway burger includes charcoal grilled Mooloolaba Yellowfin tuna fillets, cheddar cheese, ‘lacto-fermented’ cucumber, trimmed iceberg lettuce leaves and optional ‘swordfish bacon’ for $8.
Italian muffuletta sandwiches are usually made with layers of thin-sliced cured meats such as salami, capocollo, soppressata and mortadella.
His deli-inspired sandwich consists of an ocean trout salami, kingfish mortadella, albacore tuna nduja, swordfish belly bacon and pickled tommy ruff, topped with dried tomatoes, olives, sorrell and pesto and provolone.
Niland said his sandwich was inspired by top chef Clayton Wells, who created the A1 Canteen’s muffaletta press sandwich, which comes with sourdough, Italian provolone, ham, mortadella, salami, olives, sun-dried tomatoes.
Niland, who’s known for cooking with every part of a fish – unveiled the ‘Muffuletta’, which looks remarkably similar to a deli-style sandwich, except the ‘sliced meats’ are made entirely from different types of fish
He also previously added a ‘kingfish ham’ to the menu, which wowed with its remarkable similarity to a traditional ham
He also previously added a ‘kingfish ham’ to the menu, which wowed with its remarkable similarity to a traditional ham.
The kingfish version was made with crispy, glazed skin and pink flesh.
‘I don’t think fish has ever looked tastier. In the entire history of humans eating fish for food, no one has made fish look this tasty,’ one customer wrote.
TV moment: Chef Josh Niland is pictured here on Sunday’s episode of MasterChef