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

Spanakorizo is a common dish on the island of Crete, utilising many different wild and cultivated greens. This recipe offers a different take on the classic dish...
You'll immediately be transported to Greece with each mouthful - and the make or break of this dish is that perfectly cooked seafood. The Chefs' Line 
Nuts, sugar, syrup - we're all about a humble rice pudding, especially when it's got a baklava crumble sidekick. The Chefs' Line 
You had us at filo. Golden flaky pastry with a cheesy green filling to boot - spanakopita is always worth getting excited over. The Chefs' Line 
Drizzle the taramasalata with a generous amount of olive oil and serve with the warm olive oil bread - this is one recipe that dances around the double-dipping...

The Chefs' Line recipes from season 1

Vacherin with its layer of creamy ice cream and crisp meringue is the French equivalent to pavlova.
Key to this French classic is perfectly cooked duck breast (or leg) with crispy skin. 
The flavours in this soufflé are simple but classic. I love the nuttiness of the Comté and the natural saltiness of the pancetta.
This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.
This cherries in the sauce add a great hit of acid, cutting through the fat of the duck.