Watch season 2 of The Chefs' Line now
Airs 6pm, weeknights, on SBS + encore at 9.30pm on Food Network + stream via SBS On Demand. #TheChefsLine
How do you go from not being able to fry an egg to the final of a TV cooking competition? The answer for Alejandra Reader was to move halfway around the world.
From corn to chip, have you ever wondered how these moreish munchies come to life? Follow the trail of crumbs we've left behind...
Corn chips, beans, tortillas - all Mexican savoury favourites. But Mexico also has a sweet tooth, and you won't want to miss out.
Sure, you can just add chilli. But why do that when we've got our favourite salsas, sauces and dishes to spice things up?
Cook with Season 2
Varieties of this dish can be found in every market place throughout Mexico City. It’s simple but full of Mexican flavours, and ours is made even more special...
Pork is much-loved in Mexico and it really is the perfect protein to soak up all those spices, the rojo chocolate mole and the smoked creme. Take your time to...
When tamales are great, they're a parcel of absolute goodness. Having that layer of starchy maize on the outside keeping that flavourful filling tight on the...
This creamy dessert gets a double hit of caramel - both in the flan, and in the crisp amaranth snaps! The Chefs' Line
The Chefs' Line recipes from season 1
Robatayaki translates to “fireside cooking”, where meat and vegetables are slow-cooked over a charcoal grill.
The essence of udon soup is a delicately flavoured dashi broth with chewy, slippery noodles.
There are a lot of hidden elements in this dish but you can’t see them on the plate. One of them is our signature carbonised leek aioli.