Line them up

13, weeks, 13 cuisines - where talented home cooks & trained restaurant chefs go head-to-head.

13 weeks, 13 cuisines, one delicious sitting! In case you missed any of the fun you can binge until your heart's content right now on SBS On Demand.
Okay, technically tiramisù means ‘pick me up’ in Italian, but with sumptuous layers of chocolate, mascarpone and boozy bikkies, this Italian dessert makes an...
Spaghetti Bolognese is known and loved the world over, so why do many Italians dispute its existence? It's time to ask, will the REAL ragu please stand up?
More than a meal, Turkish-style breakfasts are a banquet of sweet and savoury delights. The key word is always 'abundance'.
From corn to corn chip, have you ever wondered how these moreish munchies come to life? Follow the trail of crumbs we've left behind.

Cook the recipes

These crunchy fish nuggets are fragrant with lemongrass and kaffir lime, with punch from homemade red curry paste.
These deep-fried eggs, doused with a sticky sweet-and-sour tamarind sauce, are common street-side snacks in Thailand.
It's all about the broth - sour, salty, hot. Invest time in building complexity in the prawn stock. My daughter drinks this like water.
This recipe has been passed down from my grandmother. I make the curry paste from scratch - toasting the spices and pounding fresh lemongrass and galangal...
This version is my grandmother's recipe. It's a quite a dry pat Thai and doesn't include the traditional egg or tamarind. 
The secret to our version of this Thai classic is the extra layers of fresh flavours - the chicken is marinated in fresh turmeric and we make our chilli oil from...

Join the conversation #TheChefsLine