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 is restaurant Annam's take on a salt & pepper squid. After you've cleaned the cuttlefish, lightly score it to help the batter stick. And the secret...
The balance of the hot and the sour, the sweetness from the tomato and the smooth kick of chilli are all present in this soupy sensation. The Chefs' Line
Almost all the desserts in Vietnam use some form of coconut and this unique treat is exactly as it's named - coconut heaven. Coconut balls, a coconut buttercream...
Lemongrass chicken is one of those recipes that you'll want to have up your sleeve at the next dinner party and this version calls on red and green salts, fresh...
The three things that are non-negotiable for the perfect roll, according to chef Dan Hong. A nice thin rice noodle roll, a well-seasoned filling and a dipping...

The Chefs' Line recipes from season 1

I use Alaskan king crab legs in this dish. They’ve got loads of flavour and are easy eating as you don’t have to work hard to get at the crab meat. The crab legs...
This is my version of Peking duck pancakes but I'm cooking duck breasts (instead of a whole duck) that have been rubbed in a fennel salt and smoked over jasmine...
Smoking food at home can be done. I made this in a shoe-box Hong Kong apartment without the fire department investigating so give it a go. Just open windows and...
Dumplings are not just about the filling - that's only half of it. They're also about how delicious the wrapping is. I like to make dumpling skins from scratch...
Sizzling hot oil infused with ginger and garlic is poured over the fish at the end, plus the fins and tails are snipped off and deep-fried, then scattered over...
This is a modern take on the classic yum cha snack - char siu bao or barbecue pork steamed bun. This version has all the caramel, five-spice and soy sauce...
Chinese barbecue pork (or char sui) is usually made with pork neck but we've used pork belly for extra flavour. The colour comes from the dark soy and the charry...