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

Paal payasam (milk pudding) is a popular South Indian sweet dish that is traditionally made with full-fat cow’s milk and an indigenous variety of Asian rice,...
This is a popular South Indian sweet dish from Kerala – the land of coconuts. It's rolled out for festivals such as Onam, Vishu and Deepavali. I learned to make...
This is an Australian-influenced Bengali curry. I'm showcasing our great seafood, using barramundi, prawns and mussels.
This is a traditional Indian bread made with flour and ghee that is deep-fried. As soon as it hits the oil, it should puff up.
The secret to this curry is toasting and grinding the spices, essentially making garam masala from scratch with bay leaves, cinnamon, green and black cardamoms,...
Paneer (or chenna) is a fresh cheese that is very easy to make. The paneer goes into the dough for the gulab jamuns – or Indian doughnuts. They're filled with a...
A vegan take on butter chicken - no butter, no chicken. It's made with soya nuggets and cashew nut cream. This is all about the sauce - the soya nuggets do a...
These Indian doughnuts, known as gulab jamun, are soaked in a sugar syrup until they double in size. 
My mum taught me this pakora recipe. The chickpea dough is quite dry, not like a batter at all, so when they are fried, they get extra crisp on the outside, while...
Gajar ka halwa is a traditional Indian dessert meaning “pudding of carrot”. In Northern India, Bangladesh and Pakistan, it’s eaten mainly during festival...
This recipe is passed down from my father. The curry sauce is pureed then sieved so it's silky smooth, with the addition of butter, cream and milk for richness.