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

It's no wonder that butter chicken is India's most popular curry and even though there are many spices and ingredients it's all worth it at the end when you dive...
You don't need a tandoor to cook this dish - simply roast the marinated skewers in a hot oven. Just remember to leave plenty of room between the skewers for the...
This milk and rice vermicelli pudding is spiced with saffron and cardamom and sweetened with dates. Pistachios, cashews and almonds add texture. The Chefs' Line
Similar to a kofta, a seekh kebab consists of spiced ground meat shaped onto skewers and grilled. If cooking for a crowd, you can prepare the raw mince a day...
Samosas are very popular in Indian. They are often served with some kind of chilli sauce mixed up with sambal, or simply with a variety of chutneys such as...

The Chefs' Line recipes from season 1

This dish became my signature dessert when I was at Lotus and it had a loyal and devoted following. At the time, everyone in Sydney was trying really hard to do...
This is a superb snack. Top each piece of toast with yuzu mayo and garnish with a fresh herb salad.
This dish is another happy marriage. Australians love sang choi bao – it’s a classic suburban Chinese restaurant dish that everyone grew up eating. And what...
Hong hack: This recipe may yield a few more patties than you need. That's probably not such a bad thing. To make this recipe properly, you will need a mincer...
“Bun cha is a delicious balance of noodles, a lot of herbs, a beautiful dressing and marinated meats cooked over fire. ‘This really is what Vietnamese food is...
"The fruit, granita and sorbet combo makes for a really refreshing dessert this time of year. In Asia, there are lots of iced desserts made with shaved ice,...
With most masterstock recipes, you put everything in and boil it. This one is different because we fry off the aromats until they’ve caramelised and released...
I love banh mi – it’s food from my heritage and I wanted to put it on the menu. We decided to make Ms G’s banh mi smaller so that diners could fit in other dishes...
Every single Cantonese restaurant in the world has mango pudding on the menu. If white people order deep-fried ice cream, then Asians order mango pudding. For Mr...
Grilled seafood is an Australian birthright. This dish takes the classic grilled prawn and pimps the umami factor with kombu butter and shellfish oil.
Who doesn’t love fried chicken?
A dish influenced by one of my best friends, fellow chef, Louis Tikaram. Louis has a Fijian background and he once told me about one of Fiji’s national dishes,...