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

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.