The Chefs' Line
Putting peace and quiet on the menu: the country hungry for dining “without noise”.
A crispy rice crust is a must and stay clear of the chorizo, says Movida’s Frank Camorra, “it freaks the Spaniards out”.
We tap into Asturias, north-west Spain's gastronomical haven, where bread, cheese and seafood all reign supreme.
Guillermo Rabago, owner of Spanish providores Mate in Spain, lets us in on a few ingredients worthy of your pantry space.
Don't discount her age. From pig tails to pragmatic cooking, the chef behind Melbourne's Añada's restaurant shows us who’s in charge.
Also referred to as tiger nuts, this tuber has a reputation for being a noxious weed. So what's the story?
Move over cinnamon challenge - how do the judges of The Chefs' Line go downing a sprinkle of smoky Spanish paprika in a blind taste test?
A Greek taverna staple, octopus is front and centre on #TheChefsLine. Excited by the saucy, spicy and charred possibilities, we're rounding up eight of our octo...
You may have come across it in menus or recipes, or on your travels, but what, actually, is mastic?
Inspired by the Greek classic of spanakopita on #TheChefsLine we're falling for the crisp, golden and satisfying moves of filo pastry. Whether you make filo from...
Can the judges of The Chefs' Line recognise mastic in a blind taste test?
Let's explore the herb-y additions you may stumble across southeast Asian cooking and eating!