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

Pissaladiere is a caramelised onion, anchovy and olive tart originating from the south of France. The Chefs' Line
This recipe uses Kaiserflesch, a smoked pork product similar to speck. If unavailable, use speck or smokey bacon. The Chefs' Line
Served with our favourite side: the diplomat cream, which is a luscious mixture of creme patisserie folded through the softly whipped cream. The Chefs' Line
A good French omelette has a smooth surface, is light and fluffy on the inside and there's no browning at all. Spanner crab and prawn make for an egg-cellent...
To clean the mussels, simply give the shells a bit of a scrub under running water, and pull out their wispy beards. The Chefs' Line

The Chefs' Line recipes from season 1

Sokyo's insider tips to making the crunchiest, lightest tempura.
Robatayaki translates to “fireside cooking”, where meat and vegetables are slow-cooked over a charcoal grill.
The essence of udon soup is a delicately flavoured dashi broth with chewy, slippery noodles.
There are a lot of hidden elements in this dish but you can’t see them on the plate. One of them is our signature carbonised leek aioli.
These are two-bite tempura. A mix of crab and feta is used to stuff capsicum and served with salmon tartare on top.