Josh Niland is a master of his craft: whole fish cooking, bones and all. He joins us to talk about transforming fish into ice cream and chips, and the tricks he’s played on customers at his Sydney restaurant, Saint Peter. Plus, reporter Sean Cole meets the prison inmate preparing chili and dragon rolls; and Matt Goulding shares the best restaurants you’ve never heard of.

Get this week’s recipe for Skillet-Roasted Chicken with Burnt Shallot Jus here.

Questions in this episode:

"I discovered that a local specialty grocer carries frozen rabbits. I don’t really know what to do with them. Do you have any suggestions?"

"I learned a ragu recipe from my favorite German uncle when I lived in Munich over 20 years ago. I’ve made it many times since returning home to the States, but I can’t quite replicate it. However, I made it recently in Munich when visiting relatives and it came out perfect. I have a theory that it’s because the grind of the ground meat in Munich was noticeably finer than in the States. Thoughts?"