Tuna as 'Beef': Dry-Aged Yellowfin Rack

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.

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