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

Pissaladiere is a caramelised onion, anchovy and olive tart originating from the south of France. The Chefs' Line
This recipe uses Kaiserflesch, a smoked pork product similar to speck. If unavailable, use speck or smokey bacon. The Chefs' Line
Served with our favourite side: the diplomat cream, which is a luscious mixture of creme patisserie folded through the softly whipped cream. The Chefs' Line
A good French omelette has a smooth surface, is light and fluffy on the inside and there's no browning at all. Spanner crab and prawn make for an egg-cellent...
To clean the mussels, simply give the shells a bit of a scrub under running water, and pull out their wispy beards. The Chefs' Line

The Chefs' Line recipes from season 1

This is my signature dish named Full Moon Crab because mud crabs are traditionally harvested on a full moon. Don't skimp on the herbs because they are the essence...
Making this Vietnamese coconut pancake can be tricky as you have to spread the mixture around the wok before it sets. Practice, but even if it doesn’t come out...
Bánh xèo is a Saigon-style party pancake. It’s a festive dish, with lots of different fillings. The pancake is large and shared. You break off a piece of the...
This phở is a combination of many tips from family and friends. I use gravy beef – my dad’s touch – for sweetness. The shrimp paste and lemongrass are the X...
Phở varies dramatically from the north of Vietnam to the south. Every family and every street vendor has a unique understanding of what phở should taste like,...
I love adding spice to my desserts to mellow out the sweetness, and I’ve found adding a touch of galangal to my flan really enhances the creamy coconut flavour.
This is how my dad likes his Vietnamese rice paper rolls - without the rice paper! This version is so fresh and crunchy, the flavours are not masked by rice paper...