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. This is what happened when is late mother turned up in the spotlight.

The Chefs' Line S2 recipes

Like all stir-frying, it’s important to have all your ingredients prepared and close by so you can whiz through it and you can of course use almost anything...
Is there anything more classically Thai than a papaya salad? This winning dish nails the balance factor perfectly. The savoury, sweet, complex & spicy is...
Palm sugar is a classic ingredient in Thai desserts and this pudding is a luscious candy-like celebration of Thailand's sweet side. The secret to success all...
Thai green curry gets its name from the colour of the finished dish, which contains fiery green chilli, as well as coconut milk, palm sugar, fish sauce and a...
What makes a fish cake superb? The bouncy texture is non-negotiable, the red curry has to shine through and the flavours from the galangal, the chilli, the ginger...

The Chefs' Line recipes from season 1

Cider is the perfect pipi companion from Adelaide's restaurant Africola. A supreme snack combining pipis, fermented chilli, garlic and a nice dry drop.
I love the flavours of the spiced lamb kofta paired with garlicky preserved lemon and smoky baba ganoush. I like to add black seaweed pearls for a umami hit and...
This recipe was given to me from my mother-in-law when I got married. Her son loves it, so I had to get it right for him. The fish is marinated in ginger, garlic,...
Cooking whole fish that has been rubbed in a spice paste is very traditional around all of Africa. My spice paste is very floral from the lemongrass, rich from...
This beloved African staple of blood sausage is the equivalent of bangers 'n' mash. Pap is similar to polenta but made from ground maize, while sheba is a rich...
Potjie is a South African name for a type of stew cooked in a cast-iron three-legged pot. In Zimbabwe, which is where I am from, we use the same type of cast-iron...
Chakalaka is a South African vegetable relish, usually spicy, that's traditionally served with braised meat, pap and curries.