Hold on for fish mince, butter tarts and more

Josh Niland of Saint Peter in Sydney

What have some of the world's best chefs been doing during lockdown? A version of this article is published by the Financial Times.

‘Complex, interesting but definitely not fussy’ – that was how one restaurateur described the food we will all be looking forward to when we’re allowed to dine out once more. I asked five chefs from around the world what they had been cooking while their restaurants were closed and what their customers can look forward to.

Josh Niland, Saint Peter and The Fish Butchery, Sydney

Reopening 17 July. See my review. Josh is pictured above.