Catch-up on The Chefs' Line
10, weeks, 10 cuisines - home cooks & trained restaurant chefs go head-to-head in Series 2 of The Chefs' Line 6pm weeknights starting Mon 6 Aug.
Home cooks challenging an entire chefs' line from some of the best restaurants across the country. It's an escalating battle to get the best plate on the pass, so what...
Italian food is adored across Australia, but that hasn’t stopped several classics – pasta and pizza included – from being rather misconstrued. More than a carb...
Spaghetti Bolognese is known and loved the world over, so why do many Italians dispute its existence? It's time to ask, will the REAL ragu please stand up?
Okay, technically tiramisù means ‘pick me up’ in Italian, but with sumptuous layers of chocolate, mascarpone and boozy bikkies, this Italian dessert makes an...
Cook the recipes
Carne apache is a Mexican-style beef tartare, similar to ceviche in that it uses lime to cure and season the beef.
This is my modern take on ceviche - fish that has been cured with lime juice.
Mole, a complex sweet and sour velvet sauce, is a classic Mexican dish. This is a modern mole, which I learnt to make in Mexico city.
The original nachos, eaten by Mexicans for breakfast as a nifty way of using up leftover tortillas and salsa from the day before.