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达人高厨烹饪赛
The Chef's Line celebrates a different cuisine each week, and a new chefs’ line will represent their restaurant. The home cooks must earn their stripes and cook their way up the ranks of the chefs’ line. Passion and personality go into every plate as they produce and witness not just competition, but camaraderie as the home cooks learn and laugh with the professional chefs.
Home cooks try to outcook an entire chefs' line, to prove that passion can beat professionals. Apprentice chef Vincent from modern Vietnamese restaurant Dandelion goes up against four home cooks.
Next in the chefs' line is station chef Tam, from modern Vietnamese restaurant Dandelion. Tam and three passionate home cooks engage in a culinary battle to make it to the end of the chefs' line.
Chef Ennis from Vietnamese restaurant Dandelion goes up against two home cooks, witness the competition, camaraderie and spectacular skills of these cooks and chefs.
Executive chef Geoff Lindsay from Vietnamese restaurant Dandelion in Melbourne goes up against this week's best home cook. In the final show down, can a passionate cook beat a professional chef?
Maeve O'Meara goes inside the kitchen of hatted restaurant Dandelion where she's taught how to make Vietnamese rolls, makes an inventive chocolate parfait and is served Full Moon Chilli Mud Crabs.
This week it's African on the menu as apprentice chef Denni from restaurant Africola cooks against four passionate home cooks.
Tonight, get a taste of Africa as station chef Alex from restaurant Africola takes on three passionate home cooks.
The stakes are high as sous chef Alistair from Africola cooks against two passionate home cooks. The winner of this round will make it to the final stop in the chefs' line
Head chef Duncan from Africola in Adelaide goes up against this week's best home cook in the ultimate David v. Goliath battle.
Maeve O'Meara takes us inside the kitchen of Adelaide restaurant Africola where apprentice chef Deni make a delicious deep fried eggplant dish and sous chef Alistair makes a vegan meringue.
Apprentice chef Cagin from Turkish restaurant Anason goes up against four home cooks
Four home cooks with a passion for Turkish cuisine will battle it out with station chef Inal from Sydney's Turkish restaurant Anason.
Sous chef Ozga from Turkish restaurant Anason battles two passionate home cooks in a showdown of Turkish cuisine.
In the final showdown, executive chef Somer from Turkish restaurant Anason in Sydney goes up against this week's best cook in the ultimate David vs. Goliath battle.
Maeve O'Meara takes us inside the kitchen of Turkish restaurant Anason where she learns how to make cured salmon pastrima, atom and slow roasted lamb shoulder with executive chef Somer.
Four home cooks with a passion for Italian cuisine will battle it out with the chefs' line from Adelaide restaurant Osteria Oggi. Tonight, they compete against Apprentice Chef Annika.
Four home cooks with a passion for Italian cuisine will battle it out with the chefs' line from Adelaide restaurant, Osteria Oggi. Station Chef Lawrence steps up to represent his restaurant.
Sous chef Josh from Italian restaurant Osterio Oggi goes up against two passionate home cooks. Witness the competition, camaraderie and spectacular skills of these talented cooks and chefs.
Executive chef Andrew from Italian restaurant Osterio Oggi goes up against this week's best home cook. This is the ultimate David vs Goliath battle.
The competition is over but there's still plenty of food to enjoy. Maeve O'Meara takes us inside the kitchen of Osteria Oggi to reflect on the week and to learn some exciting new dishes.
