Latest news with #SaintPeter
The Age
16-07-2025
- Entertainment
- The Age
Chip'n'Mix takes Yo-Chi's self-serve model and applies it to fried potatoes
Pop quiz: what do Bangalow's You Beauty and Sydney's Saint Peter and Baba's Place have in common? Keen-eyed followers of The Good Food Guide may jump in with the fact they were all major award winners in the Guide 's 40th edition (out right now), but there's something less obvious linking these storied establishments: they all have hot chips on their menu. High, low, near, far, chips are everywhere. They're hand-cut and plated with dry-aged tuna in Paddington, piled high to drag through toum in Marrickville, sprinkled with Aleppo pepper in Bangalow. With such a rampant appetite for fried potatoes – Australians consume more than 19 kilograms of frozen potatoes annually, most of them chips – it was only a matter of time before someone opened a place that gave the people what they so clearly, desperately want: hot chips, all day every day. This place is Noosa's hyped Chip'n'Mix (8 Hastings Street, Noosa Heads). Since launching in April, the Hastings Street shopfront has drawn queues and spawned videos attracting millions of views on Instagram and TikTok. The reason? An innovative setup that takes the self-serve aspect of frozen yoghurt-sensation Yo-Chi and applies it to fried potatoes. First up, you'll be faced with three different chip dispensers. This is where the fun begins, says co-founder Rhi Pearce. 'Each dispenser has a different type of chip in it. We've got a classic crispy chip, sweet potato fries and then a hand-cut English sort-of chip-shop chip. You choose which one you want, grab a carton, put it in the dispenser, pull the lever and fresh chips straight from the kitchen will come into your tub.
Sydney Morning Herald
16-07-2025
- Entertainment
- Sydney Morning Herald
Chip'n'Mix takes Yo-Chi's self-serve model and applies it to fried potatoes
Pop quiz: what do Bangalow's You Beauty and Sydney's Saint Peter and Baba's Place have in common? Keen-eyed followers of The Good Food Guide may jump in with the fact they were all major award winners in the Guide 's 40th edition (out right now), but there's something less obvious linking these storied establishments: they all have hot chips on their menu. High, low, near, far, chips are everywhere. They're hand-cut and plated with dry-aged tuna in Paddington, piled high to drag through toum in Marrickville, sprinkled with Aleppo pepper in Bangalow. With such a rampant appetite for fried potatoes – Australians consume more than 19 kilograms of frozen potatoes annually, most of them chips – it was only a matter of time before someone opened a place that gave the people what they so clearly, desperately want: hot chips, all day every day. This place is Noosa's hyped Chip'n'Mix (8 Hastings Street, Noosa Heads). Since launching in April, the Hastings Street shopfront has drawn queues and spawned videos attracting millions of views on Instagram and TikTok. The reason? An innovative setup that takes the self-serve aspect of frozen yoghurt-sensation Yo-Chi and applies it to fried potatoes. First up, you'll be faced with three different chip dispensers. This is where the fun begins, says co-founder Rhi Pearce. 'Each dispenser has a different type of chip in it. We've got a classic crispy chip, sweet potato fries and then a hand-cut English sort-of chip-shop chip. You choose which one you want, grab a carton, put it in the dispenser, pull the lever and fresh chips straight from the kitchen will come into your tub.
Telegraph
01-07-2025
- Politics
- Telegraph
Chris Coghlan might be the most spineless MP in Britain
Saint Bartholomew was flayed alive. Saint Peter was crucified upside down. Saint John Fisher was beheaded. Chris Coghlan is worried he might have to send his children to a different school, and boy is he upset about it. Having been denied communion by his priest after voting for assisted dying, the Liberal Democrat MP has become the latest in an ignoble series of politicians to realise belatedly that 'Catholic' isn't just a box ticked on an application form, but a religion with rules and moral principles. 'I thought an MP could keep their religion private', Mr Coghlan wrote on X, 'but there's been some discussion about mine. If there isn't space in the Catholic Church for those who don't subscribe to all of it, that's a shame'. Here's the rub: there isn't. If you want a religion where you are free to act against the moral teachings of the Church in accordance with your own conscience, and protest the authority that those teachings carry, you are probably looking for some variety of Protestantism. The clue is in the name. Catholicism, on the other hand, is what we might call a package deal. Your children get to go to the Catholic state school they attend, with the priest 'signing off' the forms, but you don't get to vote for the state killing the sick and the elderly without incurring a measure of rebuke. And a measure of rebuke is essentially what this is. Mr Coghlan seems to view the priest's action as 'an attempt to coerce a Member of Parliament in their voting intention', but it would be better seen as an expression of the view that he, through his own actions, has separated himself from God, and needs to seek reconciliation through confession. And that due to the manner in which his actions were taken, there is some public recognition of that separation. That's really all it is. The risk that the priest will cease signing school forms for a man who quietly attends a Catholic church in prayer seems minimal. And yet one gets the impression that this won't quite be enough to satisfy Mr Coghlan, who has complained that it 'undermines the legitimacy of religious institutions' when the actions of elected officials incur displeasure from the clergy. On the contrary, it would surely undermine it more if they didn't, but then that's probably the point. What Mr Coghlan has run into is the same problem that bedevilled Tim Farron in his period as party leader: the inherent inability of modern British liberalism to deal with the idea of religion as something people take seriously as a source of moral guidance, rather than as an interesting piece of decoration on fundamentally liberal beliefs. What he appears to want is to be told that he can do what he will in his professional life, with no consequence for his religious status. The result is a sort of de facto Test Act: you must always vote your conscience, you can be religious, but you must never let religion dictate your conscience. This is, obviously, absurd on its own terms, and as a train of thought: asked to entrust my life to the accumulated moral judgements of two millennia of some of the West's brightest minds, or the 2024 Westminster intake's understanding of 19th century moral philosophy, and I am going to take my chances with the former. If nothing else, traditional Christian moral beliefs are battle-tested in a way their would-be replacements are not, having guided successful societies for centuries. Many aspects of Liberalism, on the other hand, appear to be self-destructing in spectacular fashion on contact with the reality of human nature. All this, however, is somewhat beside the point, which is that it is shamefully gutless to take an action which has defined consequences, and then appear to attempt to use public pressure to coerce a priest into going against the teachings of his faith because it made you feel bad. Mr Coghlan can either go to confession and end this drama in a heartbeat. Or he can continue his press tour and his social media commentary. No man can serve two masters. He cannot worship God and JS Mill at the same time. Pick one.
Daily Mail
11-06-2025
- Entertainment
- Daily Mail
Inside the Aussie restaurant named one of the best in the WORLD - and Nigella Lawson is a huge fan
An acclaimed Sydney restaurant has just scored a mouth-watering win on the global stage. Making serious waves in the culinary world, it seems the little fish has made a splash in a very big pond. Saint Peter, the groundbreaking seafood eatery helmed by Australian chef and restaurateur Josh Niland and his wife Julie, has landed at No.66 on The World's 50 Best Restaurants 2025 extended list. The incredible honour puts it shoulder-to-shoulder with the planet's most celebrated dining destinations. Josh shared the impressive news on social media after his Paddington restaurant jumped 32 spots on the list, up from No.98 last year. 'What an outstanding achievement,' Niland said on Instagram. 'Julie and I couldn't be more grateful and proud of the superhuman efforts of the entire team… Alongside our own team, we celebrate the long list of suppliers, producers and artisans that make Saint Peter the special place it is.' Spread across 25 destinations and 37 cities, the extended list of The World's 50 Best Restaurants 2025 features some of the most esteemed dining spots in the world. Places including Atxondo, Fürstenau, Macau, Queenstown, São Paulo, San Francisco and Tulum, among many others are on the list. While it's not every day a local restaurant gets mentioned in the same breath as culinary giants worldwide, this momentous nod proves what many Aussie foodies have known for years: Saint Peter is in a league of its own. And if you needed more convincing, Nigella Lawson herself is a devout fan. The British culinary queen has raved about Saint Peter on her multiple trips to Australia, calling chef Josh Niland 'a genius' and describing her meals at the restaurant as nothing short of transcendent. 'Josh Niland is, simply, a genius,' Lawson wrote in one of her now-famous Instagram food reviews. 'His inventiveness, delicate touch, exquisite care, and joyful gift for flavour and texture just bowl me over.' This year's World's 50 Best Restaurants list praised Saint Peter for 'taking the great Australian seafood tradition to previously unexplored heights' - and they're not wrong. The small but mighty restaurant, tucked away in the inner Eastern-Sydney suburb of Paddington, is unlike any other. Niland, affectionately dubbed 'the fish butcher', has redefined how chefs think about seafood with his bold gill-to-fin approach, utilising every edible part of the fish, from the bones and eyes to the scales and even the offal. Inspired by techniques traditionally used in meat cookery, Josh's pioneering philosophy has sparked a global movement in sustainable seafood. And his menu? It changes daily, based on what's fresh and available that morning. Nigella's long list of unforgettable dishes at Saint Peter reads like a love letter to Niland's genius. She's waxed lyrical about 'the sensational oysters,' 'coral trout bone noodles in maitake mushroom broth,' and a show-stopping raw bream dish with marigold ponzu, cucumber and purple daikon. Then there's the 'crazily wonderful fish charcuterie,' a Saint Peter signature made from the secondary cuts into things like spiced yellowfin tuna and Murray cod chorizo, silky rock flathead mortadella, and John Dory liver pâté. Other favourites? A Balmain Bug. 'The most luscious crustacean, a species of slipper lobster, grilled and daubed with chilli-inflected mayonnaise,' calamari sliced like tagliatelle with yellowfin tuna 'nduja, and a jaw-dropping dessert of caviar-topped canelés. 'I know it sounds weird,' Lawson confessed of the caviar dessert, 'but that rich saltiness against the sweet crunchy creaminess was sensational!' At just 36, Josh Niland has become one of the most important voices in modern seafood cuisine. The head chef even made a guest appearance on MasterChef Australia in May this year to showcase the very broad potential of a Yellowfin Tuna. Since opening Saint Peter in 2016 with his wife and business partner Julie, Josh has earned global recognition for his boundary-pushing food philosophy and zero-waste ethos. Josh (pictured with his restaurateur wife Julie) is also the author of several award-winning cookbooks, including The Whole Fish Cookbook ($60), which have inspired chefs and home cooks to rethink how they treat seafood The original (very intimate) premises they ran on Oxford Street, Sydney for the best part of eight years has recently moved around the corner to a much larger location underneath The Grand National Hotel in Paddington. Josh is also the author of several award-winning cookbooks - including The Whole Fish Cookbook - which have inspired chefs and home cooks to rethink how they treat seafood. And Saint Peter is just the beginning. Niland also runs the Fish Butchery, a one-of-a-kind seafood shop in Waterloo Sydney, and Charcoal Fish in Rose Bay, a casual eatery serving up fire-grilled fish in the style of Aussie chicken shops. Being named one of the Top 100 restaurants in the world is no small feat and for Sydney's Saint Peter, it's a sign that Australia's culinary scene can rival the best of the best. Whether it's Nigella Lawson gushing on Instagram, foodies queuing for a table, or global judges recognising Niland's artistry, it's clear that Josh, his wife, and his team are making a real difference. And now, the whole world knows it.
The Guardian
06-06-2025
- Business
- The Guardian
World's 50 Best Restaurants awards: Sydney's Saint Peter named in the longlist for a second year
For the second year running, only one Australian restaurant has been named in the World's 50 Best Restaurants longlist. Josh and Julie Niland's innovative fish-focused fine diner Saint Peter ranked at 66th place in the annual countdown from 100 to 51. It is a move up the ranks from last year, when Saint Peter placed at number 98. 'What an outstanding achievement,' wrote Josh Niland on Instagram. '[Julie Niland] and I couldn't be more grateful and proud of the superhuman efforts of the entire team … Alongside our own team, we celebrate the long list of suppliers, producers and artisans that make [Saint Peter] the special place it is.' The Paddington fine diner relocated from its original site of eight years at the end of 2024. It is now housed in the Grand National Hotel, a revamped boutique hotel also owned by the Nilands. 'Not every restaurant can legitimately claim to be spearheading a movement,' writes World's 50 Best. 'Yet this uber-cool concept from Josh Niland takes the great Australian seafood tradition to previously unexplored heights.' The extended list features restaurants in 37 cities across the world. It is compiled from votes by 1,120 independent culinary experts, including chefs and food writers. This year marks the first time a New Zealand restaurant has placed in the longlist; Queenstone's Amisfield Restaurant ranked at 99. The highest new entry in the 51 to 100 list is Mexico's Arca in Tulum, coming in at 67. Last month Bundjalung restaurateur and former MasterChef Australia contestant Mindy Woods won the World's 50 Best Restaurants' Champions of Change award for her contribution to community through food. Sign up to Saved for Later Catch up on the fun stuff with Guardian Australia's culture and lifestyle rundown of pop culture, trends and tips after newsletter promotion The World's 50 Best Restaurants 2025 awards ceremony will be held in Italy on 19 June.
