All Thai-ed up

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'Palm' is a four-letter word these days, but palm sugar isn't produced in the same way as palm oil. And that makes a whole world of difference.
One of Thailand’s most famous sausages has a very close relationship to Chiang Mai’s khao soi curry soup.
A salad is where it's at, especially when you crack that code of sweet, sour, salty and spicy.
From creamy coconut puddings and custards to rich layer cakes and sticky rice, these are some of Thailand’s best desserts.
This location scout will be battling Long Chim's team on The Chefs' Line – and he has plenty of personal experience to draw from.

Missed last week?

No nonna? No problem. We're riding last week's Italian flavour straight to the Amalfi Coast.

Can the judges of The Chef's Line recognise bottarga in a blind taste test? And what is bottarga, anyway?
Because tiramisu isn't the only sweet thang to come out of the little boot!
Spaghetti Bolognese is known and loved the world over, so why do many Italians dispute its existence? It's time to ask, will the REAL ragu please stand up?
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.
Dear (food) diary, we've got a crush...

Cook with Season 2

Like all stir-frying, it’s important to have all your ingredients prepared and close by so you can whiz through it and you can of course use almost anything...
Is there anything more classically Thai than a papaya salad? This winning dish nails the balance factor perfectly. The savoury, sweet, complex & spicy is...
Palm sugar is a classic ingredient in Thai desserts and this pudding is a luscious candy-like celebration of Thailand's sweet side. The secret to success all...
Thai green curry gets its name from the colour of the finished dish, which contains fiery green chilli, as well as coconut milk, palm sugar, fish sauce and a...
What makes a fish cake superb? The bouncy texture is non-negotiable, the red curry has to shine through and the flavours from the galangal, the chilli, the ginger...

The Chefs' Line recipes from season 1

Vacherin with its layer of creamy ice cream and crisp meringue is the French equivalent to pavlova.
Key to this French classic is perfectly cooked duck breast (or leg) with crispy skin. 
The flavours in this soufflé are simple but classic. I love the nuttiness of the Comté and the natural saltiness of the pancetta.
This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.
This cherries in the sauce add a great hit of acid, cutting through the fat of the duck. 

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