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

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.