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. Now it's his Mum's turn in the spotlight.

The Chefs' Line S2 recipes

The addition of more herbs in this version gives it a vibrant green colour, as well as a grassier flavour and fragrance that works well with many dishes. The...
If tunnel-boning a quail is a bit tricky for you, you can request that your butcher bone it for you. The Chefs' Line
Whether you call it knefe, kanafeh, knafe, or "that Middle Eastern cheese sweet"...a cheesy dessert by any other name would taste just as good. The Chefs' Line
Preserved lemons are a common ingredient in Middle Eastern cuisine, and is usually made by stuffing lemons with salt and letting it pickle for a month or more. To...
Whether you like your falafel green and herbaceous, or pungently garlicky, there's no denying that this Middle Eastern street food is highly addictive! The...

The Chefs' Line recipes from season 1

Served with crispy rice pappadams and grated wasabi, this sashimi starter fuses Japanese and Indian flavours.
This is a recipe I created with my mother, Eleni and sweet hint - the thyme honey ouzo makes these ribs so moreish.
This is a take on an old yum cha staple, prawn toast. Pick through the crabmeat first to ensure it is free of shell fragments.
Cider is the perfect pipi companion from Adelaide's restaurant Africola. A supreme snack combining pipis, fermented chilli, garlic and a nice dry drop.
Executive chef from Melbourne's Dandelion restaurant serves up this clean, crisp salad tossed with fragrant herbs and spicy dressing, Vietnamese-style.