It’s no exaggeration to say when Saint Peter swung open its doors in Sydney’s Paddington in 2016 it completely changed the game for seafood in the country.
Opened by chef Josh Niland and his wife Julie, Saint Peter not only revolutionised the way Australians thought about how fish should be prepared and cooked, but what parts of seafood should be eaten, too. Taking the nose-to-tail ethos and applying it to all creatures of the sea, Niland’s carefully considered and scientific approach has resulted in food that’s sustainable, plated like a work of art and crucially, absolutely delicious.
Ready for his next challenge, the famed chef will be hosting an exclusive whisky night, pairing his beautifully curated seafood menu with Talisker Single Malt Scotch Whisky, produced at the oldest distillery on the Isle of Skye.
Inspired by the untamed, wild spirit of Australia’s oceans, as well as the flavours found in Talisker – namely salt, smoke and spice – the final event in the Talsiker partnership will take guests on a journey of flavour as it interplays with the salinity and subtle complexity of sustainable and artfully prepared seafood.
Taste of Talisker will be running on December 12 in two sessions, at 6pm and 8pm. Expect a guided whisky flight and signature Talisker cocktails matched with a charcuterie board from the team at Saint Peter.
