Josh Niland, chef at seafood restaurant Saint Peter, has made a name for himself with his creative dishes that use every part of the fish he buys whole for his Sydney restaurant. Whether it's fish offal, dry-aged tuna or striped trumpeter head, Niland is proof that sustainability can be tasty. Here he takes leftover Christmas prawns and makes them the star ingredient in a fluffy soufflé omelette that will fit right in at a Boxing Day Brunch. Don't have prawns? Crab meat, scallops or lobster will work just as well.