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

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

Sambusak is a traditional stuffed pie or turnover popular in the Middle East. It can be filled with any kind of meats, vegetables and/or cheese.
The best parts about sayadieh, the classic Lebanese fish and rice dish, are the caramelised onions and aromatic fish stock used to cook the rice. 
This is a traditional Lebanese fish and rice dish. One of the key elements of this dish is the rice, which needs to be cooked in an aromatic stock – saffron and...
This is a very modern take on fattoush, serving beetroot three ways with a Persian feta mousse. One of the beetroots are dressed with olive oil infused with cumin...
This classic Lebanese salad, known as peasant's salad, is made with fresh vegetables and herbs with the addition of fried crispy day-old bread. I'm using my...
I've interpreted the traditional flavours and components of baklava in a modern way. Here crisp cinnamon-sugared filo shards are served with cashew nut ice-cream...
This version of the classic Lebanese pastry combines my two loves - custard and baklava, all wrapped up in filo and finished with fennel-spiced walnuts.
For my shawarma, I use lamb fillet marinated in red wine and vinegar, which pack a flavour punch, and I like to make my own soft and fluffy bread to wrap it all...