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

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...