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

I use Alaskan king crab legs in this dish. They’ve got loads of flavour and are easy eating as you don’t have to work hard to get at the crab meat. The crab legs...
This is my version of Peking duck pancakes but I'm cooking duck breasts (instead of a whole duck) that have been rubbed in a fennel salt and smoked over jasmine...
Smoking food at home can be done. I made this in a shoe-box Hong Kong apartment without the fire department investigating so give it a go. Just open windows and...
Dumplings are not just about the filling - that's only half of it. They're also about how delicious the wrapping is. I like to make dumpling skins from scratch...
Sizzling hot oil infused with ginger and garlic is poured over the fish at the end, plus the fins and tails are snipped off and deep-fried, then scattered over...
This is a modern take on the classic yum cha snack - char siu bao or barbecue pork steamed bun. This version has all the caramel, five-spice and soy sauce...
Chinese barbecue pork (or char sui) is usually made with pork neck but we've used pork belly for extra flavour. The colour comes from the dark soy and the charry...