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

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....
Battered eggplant slices meets "cheese" in this vegan-friendly eggplant parmigiana. The Chefs' Line 

The Chefs' Line recipes from season 1

This dish became my signature dessert when I was at Lotus and it had a loyal and devoted following. At the time, everyone in Sydney was trying really hard to do...
This is a superb snack. Top each piece of toast with yuzu mayo and garnish with a fresh herb salad.
This dish is another happy marriage. Australians love sang choi bao – it’s a classic suburban Chinese restaurant dish that everyone grew up eating. And what...
Hong hack: This recipe may yield a few more patties than you need. That's probably not such a bad thing. To make this recipe properly, you will need a mincer...
“Bun cha is a delicious balance of noodles, a lot of herbs, a beautiful dressing and marinated meats cooked over fire. ‘This really is what Vietnamese food is...
"The fruit, granita and sorbet combo makes for a really refreshing dessert this time of year. In Asia, there are lots of iced desserts made with shaved ice,...
With most masterstock recipes, you put everything in and boil it. This one is different because we fry off the aromats until they’ve caramelised and released...
I love banh mi – it’s food from my heritage and I wanted to put it on the menu. We decided to make Ms G’s banh mi smaller so that diners could fit in other dishes...
Every single Cantonese restaurant in the world has mango pudding on the menu. If white people order deep-fried ice cream, then Asians order mango pudding. For Mr...
Grilled seafood is an Australian birthright. This dish takes the classic grilled prawn and pimps the umami factor with kombu butter and shellfish oil.
Who doesn’t love fried chicken?
A dish influenced by one of my best friends, fellow chef, Louis Tikaram. Louis has a Fijian background and he once told me about one of Fiji’s national dishes,...