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

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 is the classic Tuscan T-bone, fragrant with rosemary and garlic, traditionally served rare. Serve with another Tuscan classic, panzanella (a tomato and bread...
Polenta is a classic north Italian staple, typically served with rich hearty sauces such as ragù. I used to wake up on Sundays to my mum cooking polenta. It's not...
This a boozier version of tiramisù as I like to soak my homemade savoiardi (Italian sponge biscuits known as ladyfingers) in both marsala, which is...
The Gorgonzola sauce punches with a lot of big flavours, so I’ve paired it with a tomato salad to balance the cheese's intensity, so don’t leave it out.