Not a Chef, Just a Bloke.
Josh BollenI'm josh bollen. Not a chef, just a bloke documenting wild food and its journey to the plate. Finding my own food and learning how to prepare it the very best I can.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 16 | Founded | a year ago | Last Issue | 3 days ago |
| Active | |||||
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joshbollen.substack.comLatest Issues
Can you make a Tuna Prosciutto?
Earlier this year I was lucky enough to get a tour of the new Sydney Fish Market. Pretty impressive setup and honestly really cool to see all the ways they’re modernising and implementing new systems to get the best from the produce they’re...
There’s one massive problem with really good pizza dough.
One mans mission to make the most practical pizza dough for his lobster pizza.
Theres only one thing that puts me off making the very best pizza dough at home. It takes way too long. You get the pizza oven, you’re excited to finally have w...
The Perfect Lobster Roll
Sometimes simple really is best and these Eastern Rock lobster rolls with lemon, chives and some simple seasoning are perfect after a big day of lobster diving.
Lobster season means one thing. Lobster rolls.
Fresh Crumbed Calamari with Homemade Tartare sauce
I love catching squid. Especially when it means I get to make crumbed calamari. A fish shop classic its actually super easy to make at home.
I love catching squid. Especially when it means I get to make crumbed calamari. During the cooler...
Winter Bonito with Blood Orange and Daikon
A little work in progress showcasing winter produce with some stunning fatty fish perfect for the grill.
We don’t get to see Bonito so much in winter but when you do, you know they’re going to be fat and perfect for the grill. Typically we...
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| Subscribers | Engagement | 65 | Monthly Web Visits | ||
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| Accepts Sponsors | Estimated Cost per Ad | ||||
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Documenting the journey of our food to the plate. Not a Chef, Just a bloke.
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