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Recipe finder
Bring the world to your kitchen, with recipes from more than 100+ cuisines.

Line them up

The Chefs' Line airing 6pm weeknights on SBS. Watch as talented home cooks & trained restaurant chefs go head-to-head in this brand-new series.

Order with confidence at your local Japanese restaurant (and avoid the awkward napkin spit) with this rundown on which flavourful additions are worth taking.
There's an egg flipping party trick, how to cook a soft-boiled egg and the kitchen gadget you'll never live without again.
A good cook needs the right tools. We find out why a Japanese knife can make all the difference in the kitchen.
The drink of the gods is appearing on wine lists more and more frequently, but how much do we really know about sake?
A survey out of Japan has some bold findings about the country’s curries - which, by the way, come in doughnut form.

The Chefs' Line winning recipes

From the judges' table to yours. Recipes from the chefs and home cooks on #TheChefsLine, weeknights at 6pm. 

Sokyo's insider tips to making the crunchiest, lightest tempura.
Robatayaki translates to “fireside cooking”, where meat and vegetables are slow-cooked over a charcoal grill.
The essence of udon soup is a delicately flavoured dashi broth with chewy, slippery noodles.
There are a lot of hidden elements in this dish but you can’t see them on the plate. One of them is our signature carbonised leek aioli.
These are two-bite tempura. A mix of crab and feta is used to stuff capsicum and served with salmon tartare on top.
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