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.
The Chefs' Line S2 recipes
This is restaurant Annam's take on a salt & pepper squid. After you've cleaned the cuttlefish, lightly score it to help the batter stick. And the secret...
The balance of the hot and the sour, the sweetness from the tomato and the smooth kick of chilli are all present in this soupy sensation. The Chefs' Line
Almost all the desserts in Vietnam use some form of coconut and this unique treat is exactly as it's named - coconut heaven. Coconut balls, a coconut buttercream...
Lemongrass chicken is one of those recipes that you'll want to have up your sleeve at the next dinner party and this version calls on red and green salts, fresh...
The three things that are non-negotiable for the perfect roll, according to chef Dan Hong. A nice thin rice noodle roll, a well-seasoned filling and a dipping...
The Chefs' Line recipes from season 1
Served with crispy rice pappadams and grated wasabi, this sashimi starter fuses Japanese and Indian flavours.
This is a recipe I created with my mother, Eleni and sweet hint - the thyme honey ouzo makes these ribs so moreish.
This is a take on an old yum cha staple, prawn toast. Pick through the crabmeat first to ensure it is free of shell fragments.
Cider is the perfect pipi companion from Adelaide's restaurant Africola. A supreme snack combining pipis, fermented chilli, garlic and a nice dry drop.