British chef Jamie Oliver is in Sydney and has been sharing his culinary finds along the way. It’s not known what the host, restaurateur and cookbook author is doing in Australia, but we do know he kicked off his trip in style, buying meat at opulent Woollahra butchery Victor Churchill, which he called “world class” on Instagram. While there, he signed his name on the butcher’s blackboard, right above fellow British chef Fergus Henderson’s (of London’s nose-to-tail eatery St John) scrawl.

Next stop was 10 William St, where he called in to sample what the hole-in-the-wall wine bar’s new head chef Trisha Greentree was cooking up. Greentree recently returned to Sydney (she formerly worked at Mr Wong) from regional Victorian restaurant Brae. Oliver called Greentree’s food “inspired”.

On Saturday night Oliver made his way down the road to sustainable fish restaurant Saint Peter, where he bumped into Nigella Lawson (who recently named Icebergs her favourite restaurant in the world) and Aussie chef Tobie Puttock, who was founding chef at Oliver’s training restaurant, Fifteen, in London.

Oliver called Saint Peter chef Josh Niland’s food “truly amazing”, and in a video posted to his Instagram from the restaurant’s refrigerator called Niland “a very clever boy”. He goes on to say that his dining experience at Saint Peter was “mind-blowing”.

Lawson – who has recently popped into a number of other Sydney restaurants, including Ester, Momofuku Seiōbo and Billy Kwong – also sung Saint Peter’s praises on Instagram, saying it “may very well be the best fish restaurant in the world”.

View this post on Instagram

It may seem ludicrous to report from what may very well be the best fish restaurant in the world, @saintpeterpaddo, and lead with the dessert, but I have to say there is something particularly special about the Chocolate & Murray Cod Fat Caramel Slice at Saint Peter in Sydney. Yes, it’s a chocolate slice (of absolute exquisiteness) but the top layer is a salty caramel in which butter is replaced by cod fat. Don’t go ugh: it’s transportingly wonderful. But actually, it all is: from the oysters to begin with, through the Salt&Pepperberry Newcastle Bugs with Spicy Cocktail Sauce; Swordfish and tuna prosciutto and hapuka head terrine; Swansea Bonito with fennel, olive & shallots; breathtaking coral trout with burnt tomato, marjoram & garlic; and the meatiest of dishes, and absolute, must-order knockout, and shown on pic 2, the Albany bar cod chop, with its liver, along with peas and potatoes in a shiitake mushroom XO and onion dashi. I will never forget this dish or this night. @mrniland is a genius, and not one who makes you want to applaud reverentially, but one who makes you happy. And let me not even get started on his Fish Butchery now , though I think I might have to return to it later - and soon. #saintpeter #saintpeterpaddington #sydney #sydneyeats #australia #seeaustralia #joshniland #eataustralia #foodim

A post shared by Nigella (@nigellalawson) on

“I have to say there is something particularly special about the chocolate and Murray cod fat caramel slice at Saint Peter in Sydney,” she writes. “Yes, it’s a chocolate slice (of absolute exquisiteness) but the top layer is a salty caramel in which butter is replaced by cod fat.

“Don’t go ugh: it’s transportingly wonderful. But actually, it all is: from the oysters to begin with, through the salt and pepperberry Newcastle bugs with spicy cocktail sauce; swordfish and tuna prosciutto and hapuka head terrine; Swansea bonito with fennel, olive and shallots; breathtaking coral trout with burnt tomato, marjoram and garlic; and the meatiest of dishes, and absolute, must-order knockout …the Albany bar cod chop, with its liver, along with peas and potatoes in a shiitake mushroom XO and onion dashi.

“I will never forget this dish or this night. [Niland] is a genius, and not one who makes you want to applaud reverentially, but one who makes you happy. And let me not even get started on his Fish Butchery now, though I think I might have to return to it later – and soon.”