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

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

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,...