Pier by Greg Doyle, Grant King and Katrina Kanetani.
Photo: SCMP / Jonathan Wong
For Australian chef Greg Doyle of Pier – famous for its fish – keeping things fresh was the key to success
- Greg Doyle’s Pier restaurant may have closed its doors but its dishes live on in the cookbook he published with fellow chefs Grant King and Katrina Kanetani
- Doyle took the Sydney establishment to a whole new level after he changed the way the restaurant’s fish was sourced and handled
Pier by Greg Doyle, Grant King and Katrina Kanetani.
Photo: SCMP / Jonathan Wong