Saint Peter
Chapter & Verse: The making of Sydney’s legendary seafood restaurant – in over 100 recipes
$63.99
- Hardcover
458 pages
- Release Date
1 September 2026
Summary
In 2026, Saint Peter marks a decade at the forefront of global dining – a restaurant that has quietly but decisively reshaped the way we think about fish. In Saint Peter: Chapter & Verse, Josh Niland brings that world to the page for the first time: a landmark work that captures the philosophy, precision and daily rhythm of one of the most original kitchens of its generation.
Structured around three expansive essays and over 140 defining recipes, the book moves between st…
Book Details
| ISBN-13: | 9781761452024 |
|---|---|
| ISBN-10: | 1761452029 |
| Author: | Josh Niland |
| Publisher: | Hardie Grant Books |
| Imprint: | Hardie Grant Books |
| Format: | Hardcover |
| Number of Pages: | 458 |
| Release Date: | 1 September 2026 |
| Weight: | 2.19kg |
| Dimensions: | 49mm x 222mm x 296mm |
Josh Niland
Josh Niland is one of the globe’s most innovative and influential chefs, celebrated for his transformative approach to fish cookery. As the founder, owner, and executive chef of Saint Peter in Sydney’s Paddington, Niland has redefined seafood dining. Saint Peter has earned widespread acclaim, including being named “the most exciting place to eat in Australia” by The New York Times and securing a spot on the world’s Top 100 list.
Born in Australia, Josh Niland developed a deep passion for seafood early in life, influenced by the rich coastal culinary traditions of his homeland. His career began in esteemed kitchens, where he honed his skills and philosophy. In 2016, he opened Saint Peter, establishing a reputation for his commitment to maximizing every part of the fish and pioneering sustainable seafood practices.
In addition to Saint Peter, Josh Niland is the visionary behind The Fish Butchery, a unique concept dedicated to the art of fish preparation and sourcing. This specialty store offers an array of artisanal seafood products and serves as a testament to Niland’s dedication to quality and sustainability.
Josh’s culinary achievements have been recognized with numerous awards, including:
- 4 James Beard awards, including Book of the Year for The Whole Fish Cookbook
- The Andre Simon Food Book of The Year for the Whole Fish Cookbook
- The Best Chef Innovation Award (2023)
- The Good Food Guide Three Hat Award (2024-2025)
- The Good Food Guide Chef of the Year (2023)
- The Good Food Guide Two Hat Award (2020-2023)
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