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...
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...
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?
Okay, technically tiramisù means ‘pick me up’ in Italian, but with sumptuous layers of chocolate, mascarpone and boozy bikkies, this Italian dessert makes an...
13 weeks, 13 cuisines, one delicious sitting! In case you missed any of the fun you can binge until your heart's content right now on SBS On Demand.

Cook the recipes

Paal payasam (milk pudding) is a popular South Indian sweet dish that is traditionally made with full-fat cow’s milk and an indigenous variety of Asian rice,...
This is a popular South Indian sweet dish from Kerala – the land of coconuts. It's rolled out for festivals such as Onam, Vishu and Deepavali. I learned to make...
This is an Australian-influenced Bengali curry. I'm showcasing our great seafood, using barramundi, prawns and mussels.
This is a traditional Indian bread made with flour and ghee that is deep-fried. As soon as it hits the oil, it should puff up.
The secret to this curry is toasting and grinding the spices, essentially making garam masala from scratch with bay leaves, cinnamon, green and black cardamoms,...
Paneer (or chenna) is a fresh cheese that is very easy to make. The paneer goes into the dough for the gulab jamuns – or Indian doughnuts. They're filled with a...
A vegan take on butter chicken - no butter, no chicken. It's made with soya nuggets and cashew nut cream. This is all about the sauce - the soya nuggets do a...
These Indian doughnuts, known as gulab jamun, are soaked in a sugar syrup until they double in size. 
My mum taught me this pakora recipe. The chickpea dough is quite dry, not like a batter at all, so when they are fried, they get extra crisp on the outside, while...
Gajar ka halwa is a traditional Indian dessert meaning “pudding of carrot”. In Northern India, Bangladesh and Pakistan, it’s eaten mainly during festival...
This classic north Indian flatbread, called lachha paratha, is very simple and quick to make. It's made from wholemeal flour and ghee and is incredibly light and...
This recipe is passed down from my father. The curry sauce is pureed then sieved so it's silky smooth, with the addition of butter, cream and milk for richness.

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