All Thai-ed up

Airs 6pm, weeknights, on SBS + encore at 9.30pm on Food Network + stream via SBS On Demand. #TheChefsLine

'Palm' is a four-letter word these days, but palm sugar isn't produced in the same way as palm oil. And that makes a whole world of difference.
One of Thailand’s most famous sausages has a very close relationship to Chiang Mai’s khao soi curry soup.
This location scout will be battling Long Chim's team on The Chefs' Line – and he has plenty of personal experience to draw from.
From creamy coconut puddings and custards to rich layer cakes and sticky rice, these are some of Thailand’s best desserts.
Mimicry is the highest form of flattery and we're following David Thompson's lead when it comes to what makes Thai food pop.

Missed last week?

No nonna? No problem. We're riding last week's Italian flavour straight to the Amalfi Coast.

Can the judges of The Chef's Line recognise bottarga in a blind taste test? And what is bottarga, anyway?
Because tiramisu isn't the only sweet thang to come out of the little boot!
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?
Alessandro Pavoni from Ormeggio at The Spit is a champion for modern Italian cuisine, but there's a good reason he won't eat pasta.
Dear (food) diary, we've got a crush...

Cook with Season 2

Is there anything more classically Thai than a papaya salad? This winning dish nails the balance factor perfectly. The savoury, sweet, complex & spicy is...
Palm sugar is a classic ingredient in Thai desserts and this pudding is a luscious candy-like celebration of Thailand's sweet side. The secret to success all...
Thai green curry gets its name from the colour of the finished dish, which contains fiery green chilli, as well as coconut milk, palm sugar, fish sauce and a...
What makes a fish cake superb? The bouncy texture is non-negotiable, the red curry has to shine through and the flavours from the galangal, the chilli, the ginger...

The Chefs' Line recipes from season 1

Carne apache is a Mexican-style beef tartare, similar to ceviche in that it uses lime to cure and season the beef.
This is my modern take on ceviche - fish that has been cured with lime juice. 
Mole, a complex sweet and sour velvet sauce, is a classic Mexican dish. This is a modern mole, which I learnt to make in Mexico city.
The original nachos, eaten by Mexicans for breakfast as a nifty way of using up leftover tortillas and salsa from the day before.
A soft fresh corn tortilla is just as important as the fillings. Slow-cooked spiced beef is paired with classic sides: guacamole, roasted salsa and slaw.

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