The Chefs' Line
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Cook the recipes from our brand-new series The Chefs' Line. Each week a new cuisine, new cooks, new flavours. Tune in 6pm weeknights to SBS.
The essence of udon soup is a delicately flavoured dashi broth with chewy, slippery noodles.

The essence of udon soup is a delicately flavoured dashi broth with chewy, slippery noodles.

The secret to our version of this Thai classic is the extra layers of fresh flavours - the chicken is marinated in fresh turmeric and we make our chilli oil from scratch.

A classic Thai noodle stir-fry dish, famous for it's balance of salty, sour and sweet flavours.

A soft fresh corn tortilla is just as important as the fillings. Slow-cooked spiced beef is paired with classic sides: guacamole, roasted salsa and slaw.

A soft fresh corn tortilla is just as important as the fillings. Slow-cooked spiced beef is paired with classic sides: guacamole, roasted salsa and slaw.

Sardines are a quintessential Spanish delicacy. Fresh sardines are a revelation. Try them simply fried with a garlicky mayonnaise.

Sardines are a quintessential Spanish delicacy. Fresh sardines are a revelation. Try them simply fried with a garlicky mayonnaise.

The classic Spanish omelette, or tortilla Espanola, made from potato and eggs, is usually served for tapas but is great for breakfast, too.

The classic Spanish omelette, or tortilla Espanola, made from potato and eggs, is usually served for tapas but is great for breakfast, too.

Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.

Paella is a one-pan wonder. Its trademark soccarat - that crunchy layer of rice at the base of the pan - infuses the saffron rice with a caramelised flavour.

This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.

This is a signature at Montrachet. The twice-baked crab soufflé is served with a prawn and crab bisque sauce and finished with a cheesy gratinated crown.

This version is my grandmother's recipe. It's a quite a dry pat Thai and doesn't include the traditional egg or tamarind.

This version is my grandmother's recipe. It's a quite a dry pat Thai and doesn't include the traditional egg or tamarind.

Sokyo's insider tips to making the crunchiest, lightest tempura.

Sokyo's insider tips to making the crunchiest, lightest tempura.

Paella is the ultimate dish to feed a crowd. This mixta version combines seafood with pork, chicken and chorizo, so the dish explodes with flavour.

Paella is the ultimate dish to feed a crowd. This mixta version combines seafood with pork, chicken and chorizo, so the dish explodes with flavour.

The flavours in this soufflé are simple but classic. I love the nuttiness of the Comté and the natural saltiness of the pancetta.

The flavours in this soufflé are simple but classic. I love the nuttiness of the Comté and the natural saltiness of the pancetta.

Vacherin with its layer of creamy ice cream and crisp meringue is the French equivalent to pavlova.

Vacherin with its layer of creamy ice cream and crisp meringue is the French equivalent to pavlova.

Mole, a complex sweet and sour velvet sauce, is a classic Mexican dish. This is a modern mole, which I learnt to make in Mexico city.

Mole, a complex sweet and sour velvet sauce, is a classic Mexican dish. This is a modern mole, which I learnt to make in Mexico city.

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