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 crispy skin chicken is one of the most popular dishes on the Lotus menu. The secret ingredient? The Shanghai spicy soy - think Chinese-style Worcestershire...
It's one of chef Dan Hong's all-time favourite dishes - the juicy crab. Home cook Samantha's winning blue swimmer is not only cooked perfectly but knocked...
Cooking in a wok is all about the high-heat and having all your ingredients ready is key. The oomph behind kung pao is that the chicken is deep-fried fist then...
Sago pudding is a very traditional dessert and you need to ensure the sago pearls are cooked properly so that they're lovely, bouncy and translucent. Here they're...
When it comes to the perfect dumpling, it's all about texture, it's all about flavour and it's all about balance - and to simplify this recipe you can use store...

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.