Make like a Mexican...

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How do you go from not being able to fry an egg to the final of a TV cooking competition? The answer for Alejandra Reader was to move halfway around the world.
From corn to chip, have you ever wondered how these moreish munchies come to life? Follow the trail of crumbs we've left behind...
Corn chips, beans, tortillas - all Mexican savoury favourites. But Mexico also has a sweet tooth, and you won't want to miss out.
Sure, you can just add chilli. But why do that when we've got our favourite salsas, sauces and dishes to spice things up?

Our all-time favourite flans

If you're craving crème caramel, get your eyes across these custardy flans from across the globe.

Cook with Season 2

Varieties of this dish can be found in every market place throughout Mexico City. It’s simple but full of Mexican flavours, and ours is made even more special...
Pork is much-loved in Mexico and it really is the perfect protein to soak up all those spices, the rojo chocolate mole and the smoked creme. Take your time to...
When tamales are great, they're a parcel of absolute goodness. Having that layer of starchy maize on the outside keeping that flavourful filling tight on the...
This creamy dessert gets a double hit of caramel - both in the flan, and in the crisp amaranth snaps! The Chefs' Line
A homemade tortilla, perfectly-cooked protein and a well-balanced and fragrant salsa is the difference between a good taco and a great one - this winner also...

The Chefs' Line recipes from season 1

This is my modern interpretation of moussaka. I take meltingly tender slow-braised lamb neck and use it to fill hollowed-out eggplants. Instead of the classic...
Greek meets Australia in this version of moussaka. Instead of using minced lamb, I layer the eggplant with slices or rosemary-and-garlic-studded roasted lamb.
This moussaka has an Australian-Italian influence, and is adapted from my mother's recipe. I've added hot Italian salami and eggplant schnitzel, and used...
This is a recipe I created with my mother, Eleni and sweet hint - the thyme honey ouzo makes these ribs so moreish.
The filling is the traditional combination of English spinach and cheese - I use three types: a sharp, salty kefalograviera, a crumbly feta and a creamy ricotta....
This dish was inspired by a classic Lenten dish of tomato-braised octopus with pasta, served throughout Greece. At Alpha we twice-cook the octopus and serve it on...
A smaller dolmade is better, or safer as there is less chance of the filling exploding. These are very easy to make, but set aside time to roll them neatly. I...
The salad in this dish was inspired by a snack of feta and watermelon my dad and I ate often. Mastic is a spice, with hints of cedar or pine, that is produced...

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