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

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

These Turkish köfte are made from a combination of minced beef brisket and lamb belly for flavour and juiciness. You can cook them in a pan or over charcoal...
Legend has it that this dish was so delicious that the imam on tasting it, fainted, and so it was named "imam bayildi" meaning the "imam fainted". It's a classic...
I've added pomegranate molasses and preserved lemon for a bit of tang to this classic Turkish roasted capsicum and walnut dip.
This traditional Turkish sesame ring is delicious warm with haydari (which means strained yoghurt) or simply served with butter and feta. I love to eat it as part...
This labne is served with a burnt butter infused with dried chillies and fresh peppers. The name “atom” refers to the heat of the dried chillies, but luckily our...
A boozy addition to saucy prawns is certainly worth embracing thanks to this Turkish-style prawn recipe.
Muhammara is a classic Turkish dip made from roasted capsicum and walnuts. I finely chops the ingredients for the muhammara using a Turkish zirkh, a very large...