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.

Cook with Season 2

Torrija is the Spanish version of French toast. Served during Easter celebrations, day-old bread is soaked in an egg, milk, orange and cinnamon mixture and then...
Named after the flat, shallow pan in which it’s cooked (a ‘paella’), the dish is essentially composed of short-grain rice, ‘sofrito’ (an aromatic base), seafood...
Aussies love lamb and so do the Spanish. Paired with pistachio and a selection of Spanish peppers, your next barbecue just got a Spanish-twist. The Chefs' Line
The Spanish fell in love with chocolate and spread it around the world. And this smooth operator of a mousse sits almighty on a bed of chocolate soil - this is...
The Spanish fell in love with chocolate and spread it around the world. A supreme chocolate cake is accompanied with an orange twist and a not-so-usual fennel...
A croqueta party is a seriously good business - the bechamel needs to be smooth and silky with the crunch factor coming through from the battered outer shell. The...

The Chefs' Line recipes from season 1

Sambusak is a traditional stuffed pie or turnover popular in the Middle East. It can be filled with any kind of meats, vegetables and/or cheese.
The best parts about sayadieh, the classic Lebanese fish and rice dish, are the caramelised onions and aromatic fish stock used to cook the rice. 
This is a traditional Lebanese fish and rice dish. One of the key elements of this dish is the rice, which needs to be cooked in an aromatic stock – saffron and...
This is a very modern take on fattoush, serving beetroot three ways with a Persian feta mousse. One of the beetroots are dressed with olive oil infused with cumin...
This classic Lebanese salad, known as peasant's salad, is made with fresh vegetables and herbs with the addition of fried crispy day-old bread. I'm using my...
I've interpreted the traditional flavours and components of baklava in a modern way. Here crisp cinnamon-sugared filo shards are served with cashew nut ice-cream...
This version of the classic Lebanese pastry combines my two loves - custard and baklava, all wrapped up in filo and finished with fennel-spiced walnuts.
For my shawarma, I use lamb fillet marinated in red wine and vinegar, which pack a flavour punch, and I like to make my own soft and fluffy bread to wrap it all...

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