$10 from every sale goes straight to Saint Peter.
An oniony tart topped with sardines, batter-fried fish with chip-shop chips, wobbly custard tart, a fish-led condiment to go with grilled vegetables. Dishes for home from Australia’s foremost seafood restaurant.
Josh Niland, with Saint Peter and Fish Butchery, has reframed how we think about fish, breaking it down to its constituent parts, and taking the fear out of cooking it well at home. His CARTILAGE recipe cards are both versatile and crowd-pleasing with a cult custard tart to cap it off.
The Saint Peter x CARTILAGE recipe journal includes:
Fish & chips
BONUS Grilled asparagus with herring gentleman’s relish