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

Varieties of this dish can be found in every market place throughout Mexico City. It’s simple but full of Mexican flavours, and ours is made even more special...
Pork is much-loved in Mexico and it really is the perfect protein to soak up all those spices, the rojo chocolate mole and the smoked creme. Take your time to...
When tamales are great, they're a parcel of absolute goodness. Having that layer of starchy maize on the outside keeping that flavourful filling tight on the...
This creamy dessert gets a double hit of caramel - both in the flan, and in the crisp amaranth snaps! The Chefs' Line
A homemade tortilla, perfectly-cooked protein and a well-balanced and fragrant salsa is the difference between a good taco and a great one - this winner also...

The Chefs' Line recipes from season 1

Cider is the perfect pipi companion from Adelaide's restaurant Africola. A supreme snack combining pipis, fermented chilli, garlic and a nice dry drop.
I love the flavours of the spiced lamb kofta paired with garlicky preserved lemon and smoky baba ganoush. I like to add black seaweed pearls for a umami hit and...
This recipe was given to me from my mother-in-law when I got married. Her son loves it, so I had to get it right for him. The fish is marinated in ginger, garlic,...
Cooking whole fish that has been rubbed in a spice paste is very traditional around all of Africa. My spice paste is very floral from the lemongrass, rich from...
This beloved African staple of blood sausage is the equivalent of bangers 'n' mash. Pap is similar to polenta but made from ground maize, while sheba is a rich...
Potjie is a South African name for a type of stew cooked in a cast-iron three-legged pot. In Zimbabwe, which is where I am from, we use the same type of cast-iron...
Chakalaka is a South African vegetable relish, usually spicy, that's traditionally served with braised meat, pap and curries.