Julie Niland

Saint Peter's Josh Niland recommends these deliciously crunchy beer-battered onion rings as a side dish to his seafood-focused restaurant's staple, fish and chips.

“The caramel is a modern take on preserving, the hot caramel capturing the fruit’s flavour, like a refined jam,” says Saint Peter's Julie Niland.

"Scallops and citrus have a wonderful synergy whether they're raw or cooked," says Saint Peter's Josh Niland.

Saint Peter's cured ocean trout, fennel creme fraiche and brioche toast- For brioche dough, combine yeast and milk in a small jug and stand in warm place until foamy.

"It's so important at Saint Peter that the fish and chips gets put on a pedestal as a dish of importance and luxury," says Josh Niland.

“If you don’t have surplus fresh berries, frozen are a perfect substitute; just give them a little more time in the sauce to warm through and soften,” says Saint Peter's Julie Niland.

"Spanish mackerel has a high oil content which lends itself to this acidic and mineral-driven garnish," says Saint Peter's Josh Niland.

"This is a fabulous salad that really shows off the best of summer," says Saint Peter chef Josh Niland. "Look for fragrant peaches and heavy, juicy oxheart tomatoes."