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

The addition of more herbs in this version gives it a vibrant green colour, as well as a grassier flavour and fragrance that works well with many dishes. The...
If tunnel-boning a quail is a bit tricky for you, you can request that your butcher bone it for you. The Chefs' Line
Whether you call it knefe, kanafeh, knafe, or "that Middle Eastern cheese sweet"...a cheesy dessert by any other name would taste just as good. The Chefs' Line
Preserved lemons are a common ingredient in Middle Eastern cuisine, and is usually made by stuffing lemons with salt and letting it pickle for a month or more. To...
Whether you like your falafel green and herbaceous, or pungently garlicky, there's no denying that this Middle Eastern street food is highly addictive! The...

The Chefs' Line recipes from season 1

These crunchy fish nuggets are fragrant with lemongrass and kaffir lime, with punch from homemade red curry paste.
These deep-fried eggs, doused with a sticky sweet-and-sour tamarind sauce, are common street-side snacks in Thailand.
It's all about the broth - sour, salty, hot. Invest time in building complexity in the prawn stock. My daughter drinks this like water.
This recipe has been passed down from my grandmother. I make the curry paste from scratch - toasting the spices and pounding fresh lemongrass and galangal...
This version is my grandmother's recipe. It's a quite a dry pat Thai and doesn't include the traditional egg or tamarind. 
The secret to our version of this Thai classic is the extra layers of fresh flavours - the chicken is marinated in fresh turmeric and we make our chilli oil from...