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

Torrija is the Spanish version of French toast. Served during Easter celebrations, day-old bread is soaked in an egg, milk, orange and cinnamon mixture and then...
Named after the flat, shallow pan in which it’s cooked (a ‘paella’), the dish is essentially composed of short-grain rice, ‘sofrito’ (an aromatic base), seafood...
Aussies love lamb and so do the Spanish. Paired with pistachio and a selection of Spanish peppers, your next barbecue just got a Spanish-twist. The Chefs' Line
The Spanish fell in love with chocolate and spread it around the world. And this smooth operator of a mousse sits almighty on a bed of chocolate soil - this is...
The Spanish fell in love with chocolate and spread it around the world. A supreme chocolate cake is accompanied with an orange twist and a not-so-usual fennel...
A croqueta party is a seriously good business - the bechamel needs to be smooth and silky with the crunch factor coming through from the battered outer shell. The...

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...