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

Served with crispy rice pappadams and grated wasabi, this sashimi starter fuses Japanese and Indian flavours.
This is a recipe I created with my mother, Eleni and sweet hint - the thyme honey ouzo makes these ribs so moreish.
This is a take on an old yum cha staple, prawn toast. Pick through the crabmeat first to ensure it is free of shell fragments.
Cider is the perfect pipi companion from Adelaide's restaurant Africola. A supreme snack combining pipis, fermented chilli, garlic and a nice dry drop.
Executive chef from Melbourne's Dandelion restaurant serves up this clean, crisp salad tossed with fragrant herbs and spicy dressing, Vietnamese-style.

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