If you’re anything like us at Broadsheet HQ, you’ve been fanning out over Josh and Julie Niland’s Hot Listed spot Saint Peter – and the pioneering food philosophy behind it – for a good long while. The iconic venue, now one of the most influential Australian restaurants of all time, has been changing the way we view seafood for a decade. And to celebrate the anniversary, there’s a new book out – Saint Peter: Chapter & Verse.

Thanks to Broadsheet Access, you’re invited to help launch the new publication – which includes expansive essays and more than 140 defining recipes – with an exclusive readers’ evening at the Saint Peter Bar on Wednesday October 28.

Guests at the standing event can expect a champagne cocktail on entry, before a multitude of canapes inspired by the book, including: yellowfin tuna cheeseburgers, Fish Butchery Charcuterie gildas, swordfish empanadas, fish bone noodle dashi and fish no chips. Then it’s onto fin-to-tail desserts, with dainty plates of yellowfin tuna bone marrow fudge and fish eye choux buns.

Once everyone’s settled in with bubbles and bites, Josh Niland will sit with Broadsheet Sydney food and drink editor Grace MacKenzie for a lively Q&A covering his food philosophy, learnings from the new tome, and what it was like being the first Aussie to win a James Beard Book of the Year Award. Tickets also include a complimentary copy of Chapter & Verse (worth $80).

Capacity is extremely limited, so get in quick to secure your seats.

Contact the host of Saint Peter: Chapter & Verse Readers’ Preview

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