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.
The Chefs' Line S2 recipes
Baked polenta, shallow-fried until golden is the making of a beautiful seafood friendship. Lucky Sotto Sopra has a caramelised prawn, mustard green and a black...
While your prawn stock is simmering that's the perfect time to make your pasta from scratch. Alessandro Pavoni's tip is to make your dough dry and crumbly,...
Light, fluffy and creamy, the heart of a zabaione is only three ingredients - egg yolks, sugar and sweet wine. Sotto Sopra serves theirs with an almond meal and...
Carpaccio is a simple starter, and that's why every ingredient matters - the meat has to be super-fresh and the dressing is crucial and this recipe is finished...
Home cook Paolo pays homage to his Sicilian grandmother by cooking up her parmigiana and combining fried eggplants with grated mozzarella, pecorino and Parmesan....
Watch season 1 of The Chefs' Line now
The Chefs' Line recipes from season 1
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.