Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a copy of Nordic Light - offer ends 23 April 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Chef Josh Niland to open his first restaurant: Saint Peter

Josh Niland

Josh Niland

The young chef, who has worked under the finest fish whisperer in the business, will open a seafood restaurant in Sydney's Paddington.

Chef Josh Niland, late of Café Nice, wants you to eat more seafood. And come September, when he opens Saint Peter, a 34-seater seafood restaurant in Sydney's Paddington, he's sure to make it easy for you.

"I've worked with guys who've been very good fish cooks," says the 27-year-old chef. "Once you work for someone like Steve Hodges [chef-owner of the now-defunct Fish Face], it's hard to not feel passionate about it. Fish is the one protein we wish we could eat more of."

Niland was making a name for himself even before he headed the kitchen at Café Nice (now Ananas Bar & Brasserie, after Fratelli Fresh sold to Urban Purveyor Group in April) during stints at the likes of Est and The Woods (also now closed) as well as Fish Face. Saint Peter is his first solo venture, with his wife, Julie, a former pastry chef at Sixpenny and Marque, as partner.

Saint Peter will focus on sustainably sourced, Australian-only seafood. "My dream is that people will say, 'Let's go out and eat fish tonight' the same way people feel like eating Italian or French," he says. "I want people to come two or three nights a week - on a Tuesday to try pearl perch with asparagus, and then on Thursday for dry-aged wild kingfish with salt-roasted celeriac or globe artichoke."

And there'll be fish and chips, with batter made using a mix of vodka, honey, rice flour and VB ("to keep it crisp and light"), while the fish could be anything from red mullet to black flathead or pink ling, depending on the best catch that day.

All the seafood will come in whole and be processed and dry-filleted on-site, and the restaurant will champion fish offal and various dry-ageing techniques. "Not everyone is going to eat fish liver, but that's because it's usually prepared in a way that doesn't suit an Australian context," he says. "I've cooked it before and it's fantastic. On toast it tastes like foie gras."

Sides won't be slouches either, with salt-roasted pumpkin with salt and vinegar seeds and scales, for instance, and grilled broccolini with flathead roe yoghurt.

The modest and all-Australian wine list will be 80 per cent white and will strive to balance the Henschkes with the Jaumas. Dessert will be strictly tarts - chocolate and artichoke tart, perhaps, or classic lemon.

Saint Peter will also open for all-day seafood brunch at the weekend with the likes of sea urchin crumpets, prawn and corn fritters and spanner crab omelettes on offer. "I grew up in Maitland and we'd go to Newcastle to have oysters for breakfast," he says. "Why can't you do it on Oxford Street?"

If the omelette is anything like the meli melo number he did at Café Nice, then Saint Peter will have us hook, line and sinker.

Saint Peter is slated to open early September.

Saint Peter, 362 Oxford St, Paddington, NSW, saintpeter.com.au

 

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
Sepia moves to Melbourne
30.03.2017
What’s on the menu at Perth’s new Ku De Ta
30.03.2017
The Royal Mail Hotel is changing
28.03.2017
Happy first birthday, Bar Brose
17.03.2017
Happening Hobart
16.03.2017
Neil Perry pulls out of haute cuisine; Eleven Bridge to close
15.03.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

Sydney's new cult burger, layer by layer

Sokyo's Chase Kojima's new project is something completely n...

Silvereye to close this August

Chef Sam Miller is heading back to the UK.

Back to the 1980s at Bennelong

A collection documenting the life of the Sydney Opera House ...

Chase Kojima's rice burger bar opens this week

Prepare to hold a new style of burger glory – wrapped in ric...

Balla

Pronounce it "bah-la" for Piedmont-born artist and composer...

Fish Face

THIS RESTAURANT HAS CLOSED. Sydney's two best fish cooks, ...

Bar H

Is it a bar with good food or a restaurant with a good bar?...

Buon Ricordo

Buon Ricordo exudes Italianness. Passion and professionalis...

A Tavola

Sydney is spoilt for choice when it comes to Italian food a...

Da Orazio Pizza + Porchetta

Ever wondered why friends who live in Bondi never leave? A ...

Efendy

Chef Somer Sivrioglu aims to rescue the reputation of the k...

Felix

The Merivale group's homage to the French brasserie is well...

The Fish Shop

You can try and kid yourself by sticking to the raw and cur...

Flying Fish

Here is a restaurant writ large in size, form and aspect - ...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×