Saint Peter

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 story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service. Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations.

At its core is a singular philosophy: that every fish deserves to be treated with rigour, intelligence and respect. From dry-ageing and butchery to cooking and presentation, Niland’s work expands the possibilities of seafood in ways that are both technically groundbreaking and deeply thoughtful. This is not simply about sustainability, but about unlocking flavour, texture and potential at every stage.

Photographed by David Loftus and produced as a richly layered, design-led object, Saint Peter: Chapter & Verse is both a document of a restaurant at its peak and a lasting contribution to the global conversation around cooking. It is a book for chefs, serious home cooks and anyone interested in the intersection of craft, creativity and hospitality – a definitive statement from one of the most important voices in food today.
 

• Format: Hardback
• Pages: 458
• Imprint: Hardie Grant Books
• Supplier: The Distribution and Logistics Company Pty Ltd
• Subjects: Code CKB076000 (scheme 10), Code CKB115000 (scheme 10), Code CKB068000 (scheme 10), Code WB (scheme 12), Code WBB (scheme 12), Code WBTF (scheme 12), Saint Peter restaurant;whole fish cookbook;sustainable seafood recipes;fish butchery;dry aged fish;zero waste;sustainability;fish cooking techniques;nose to tail fish;gills to fin cooking;modern seafood cookbook;Australian seafood;fish ageing methods;fish charcuterie;restaurant cookbook;Saint Peter Sydney;seafood bible;restaurant anniversary cookbook;fish recipes advanced;professional seafood cooking;seafood culinary techniques;seafood butchery breakdowns;gatefold cookbook design;whole fish philosophy;fish offcuts;fish skin;fish eyes;innovation;creativity;fine dining;essays;preservation;ethical;gastronomy;storytelling, Code WBTF (scheme 93), Code WBL (scheme 93), Code WBB (scheme 93)