The Chefs' Line

Home cooks take on restaurant chefs in #TheChefsLine.

Revisit the glory of season 1 of The Chefs' Line, airing weeknights at 6.30pm on NITV and then on SBS On Demand.
“When I told my mum I was opening Kepos Street Kitchen, she said to me ‘But who’s going to eat falafel for breakfast, Michael?’.”
Mahshid Babzartabi set up a cafe to help others through "the magic of food".
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.
Noby Leong was a season one champion on The Chefs' Line. This is what happened when is late mother turned up in the spotlight.

The Chefs' Line S2 recipes

This crispy skin chicken is one of the most popular dishes on the Lotus menu. The secret ingredient? The Shanghai spicy soy - think Chinese-style Worcestershire...
It's one of chef Dan Hong's all-time favourite dishes - the juicy crab. Home cook Samantha's winning blue swimmer is not only cooked perfectly but knocked...
Cooking in a wok is all about the high-heat and having all your ingredients ready is key. The oomph behind kung pao is that the chicken is deep-fried fist then...
Sago pudding is a very traditional dessert and you need to ensure the sago pearls are cooked properly so that they're lovely, bouncy and translucent. Here they're...
When it comes to the perfect dumpling, it's all about texture, it's all about flavour and it's all about balance - and to simplify this recipe you can use store...

The Chefs' Line recipes from season 1

This is my modern interpretation of moussaka. I take meltingly tender slow-braised lamb neck and use it to fill hollowed-out eggplants. Instead of the classic...
Greek meets Australia in this version of moussaka. Instead of using minced lamb, I layer the eggplant with slices or rosemary-and-garlic-studded roasted lamb.
This moussaka has an Australian-Italian influence, and is adapted from my mother's recipe. I've added hot Italian salami and eggplant schnitzel, and used...
This is a recipe I created with my mother, Eleni and sweet hint - the thyme honey ouzo makes these ribs so moreish.
The filling is the traditional combination of English spinach and cheese - I use three types: a sharp, salty kefalograviera, a crumbly feta and a creamy ricotta....
This dish was inspired by a classic Lenten dish of tomato-braised octopus with pasta, served throughout Greece. At Alpha we twice-cook the octopus and serve it on...
A smaller dolmade is better, or safer as there is less chance of the filling exploding. These are very easy to make, but set aside time to roll them neatly. I...
The salad in this dish was inspired by a snack of feta and watermelon my dad and I ate often. Mastic is a spice, with hints of cedar or pine, that is produced...