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

Varieties of this dish can be found in every market place throughout Mexico City. It’s simple but full of Mexican flavours, and ours is made even more special...
Pork is much-loved in Mexico and it really is the perfect protein to soak up all those spices, the rojo chocolate mole and the smoked creme. Take your time to...
When tamales are great, they're a parcel of absolute goodness. Having that layer of starchy maize on the outside keeping that flavourful filling tight on the...
This creamy dessert gets a double hit of caramel - both in the flan, and in the crisp amaranth snaps! The Chefs' Line
A homemade tortilla, perfectly-cooked protein and a well-balanced and fragrant salsa is the difference between a good taco and a great one - this winner also...

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.