Take a peek
The Chefs' Line | Season 2 premieres Mon Aug 6

An all-new season is coming to your screens 6pm weeknights. Can the passion of a home cook beat the skills of a professional? Let's find out... #TheChefsLine

The A-Team

Who's coming to dinner? Check out what these passionate home cooks and restaurant chefs are plating up.

The Chefs' Line | Episode guide

#TheChefs Line is back in an all-new season starting Monday 6 August at 6pm. Can passion beat profession?
Fresh off the film set, Melissa Leong talks about eating fearlessly, food writing as a career, and why Australia’s culinary scene could do with a dose of glamour.
As a chef and TV host, Mark Olive works in two of the most ego-driven industries out there, but this humble Bundjalung man is hungry for food, not fame.

The Dan Hong effect

Sneaker fiend, tripe lover and executive chef Dan Hong talks food TV, celebrating diversity and why family recipes are often the best.
Where would a cooking comp be without its judges? Thankfully, we’ve brought on some of the best in the biz: chef Dan Hong, food writer Melissa Leong and native...

Line them up

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...
When winning is the only option - go big or go home, we say.
Finally a cooking show that is actually about the food... #TheChefsLine
We're not judging (heck, we've all been there). Those hindsight cooking moments that took your dish from delightful to disastrous, and yes, they were easily...
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...

The Chefs' Line recipes from season 1

Executive chef from Melbourne's Dandelion restaurant serves up this clean, crisp salad tossed with fragrant herbs and spicy dressing, Vietnamese-style.
This is my signature dish named Full Moon Crab because mud crabs are traditionally harvested on a full moon. Don't skimp on the herbs because they are the essence...
Making this Vietnamese coconut pancake can be tricky as you have to spread the mixture around the wok before it sets. Practice, but even if it doesn’t come out...
Bánh xèo is a Saigon-style party pancake. It’s a festive dish, with lots of different fillings. The pancake is large and shared. You break off a piece of the...
This phở is a combination of many tips from family and friends. I use gravy beef – my dad’s touch – for sweetness. The shrimp paste and lemongrass are the X...
Phở varies dramatically from the north of Vietnam to the south. Every family and every street vendor has a unique understanding of what phở should taste like,...
I love adding spice to my desserts to mellow out the sweetness, and I’ve found adding a touch of galangal to my flan really enhances the creamy coconut flavour.
This is how my dad likes his Vietnamese rice paper rolls - without the rice paper! This version is so fresh and crunchy, the flavours are not masked by rice paper...

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