The Chefs' Line

Series 1 airs 6.30pm, weeknights on NITV. And you can catch-up on series 2 via SBS On Demand. #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. Now it's his Mum's turn in the spotlight.

The Chefs' Line S2 recipes

Torrija is the Spanish version of French toast. Served during Easter celebrations, day-old bread is soaked in an egg, milk, orange and cinnamon mixture and then...
Named after the flat, shallow pan in which it’s cooked (a ‘paella’), the dish is essentially composed of short-grain rice, ‘sofrito’ (an aromatic base), seafood...
Aussies love lamb and so do the Spanish. Paired with pistachio and a selection of Spanish peppers, your next barbecue just got a Spanish-twist. The Chefs' Line
The Spanish fell in love with chocolate and spread it around the world. And this smooth operator of a mousse sits almighty on a bed of chocolate soil - this is...
The Spanish fell in love with chocolate and spread it around the world. A supreme chocolate cake is accompanied with an orange twist and a not-so-usual fennel...
A croqueta party is a seriously good business - the bechamel needs to be smooth and silky with the crunch factor coming through from the battered outer shell. The...

The Chefs' Line recipes from season 1

These Turkish köfte are made from a combination of minced beef brisket and lamb belly for flavour and juiciness. You can cook them in a pan or over charcoal...
Legend has it that this dish was so delicious that the imam on tasting it, fainted, and so it was named "imam bayildi" meaning the "imam fainted". It's a classic...
I've added pomegranate molasses and preserved lemon for a bit of tang to this classic Turkish roasted capsicum and walnut dip.
This traditional Turkish sesame ring is delicious warm with haydari (which means strained yoghurt) or simply served with butter and feta. I love to eat it as part...
This labne is served with a burnt butter infused with dried chillies and fresh peppers. The name “atom” refers to the heat of the dried chillies, but luckily our...
Albanians have a fierce reputation in Turkey for their butchery skills, especially in using offal cuts - that’s why this dish is called Albanian liver. It is a...
A boozy addition to saucy prawns is certainly worth embracing thanks to this Turkish-style prawn recipe.
Muhammara is a classic Turkish dip made from roasted capsicum and walnuts. I finely chops the ingredients for the muhammara using a Turkish zirkh, a very large...

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