• ‘The Cook Up with Adam Liaw’. (SBS)Source: SBS
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
20 May 2021 - 11:00 AM  UPDATED 15 Oct 2021 - 1:19 PM

 --- The Cook Up with Adam Liaw airs weeknights on SBS Food at 7.00pm and 10.00pm. It will encore on SBS Food at 11am weekdays and at 3.30pm on SBS. SBS Food will air a marathon on Sundays at 2.00pm, and series will be made available after broadcast on SBS On Demand. --- 


Adam Liaw, author and TV presenter is joined each night by two food loving friends for a half hour of good fun and conversation as they cook up a variety of dishes centred around a nightly theme. Whether it’s an ingredient, a style of cuisine or cultural inspiration, Adam whips up his dish first before his guests follow suit with easy to follow recipes and tips for viewers to follow at home in time for dinner.

There will be celebrities, culture, food, and lots of laughs in a series that will provide everyday inspiration for foodies and non-foodies alike.

Episodes 1 to 25 here
Episode guide | The Cook Up with Adam Liaw | Episodes 1 to 25
SBS Food has been busy cooking up a fresh new food show, The Cook Up with Adam Liaw, and with 200 episodes, it’s the biggest commission in the network’s history.

Episode 26 | Snapper 

Airs 7:00pm Monday 24 May, 2021 on SBS Food

TV personality Yumi Stynes and chef and TV presenter Colin Fassnidge join Adam Liaw in The Cook Up kitchen to whip up some fun and easy ideas for cooking Snapper.

Whole baby snapper with chorizo, tomato and peppers

There's plenty of flavour going on here with the fat from the chorizo, heaps of herbs and white wine to bake the fresh fish to perfection.

Crunchy fish hand rolls

My kids eat this at least once a week! It’s delicious and quick, and a total family favourite. Get the fishmonger to fillet the fish while you wait – that way you’ll know it’s fresh.

Steamed snapper with garlic, ginger and black bean

Steaming a fish is a lot easier than people might think and adding flavour to it is as simple a quick stir-fry of aromatic ingredients.

Episode 27 | Spice

Airs 7:00pm Tuesday 25 May, 2021 on SBS Food

Adam Liaw is joined by Ready Steady Cook presenter Janelle Bloom and China Doll chef Frank Shek in The Cook Up kitchen to cook dishes and give their take on cooking with their favourite spices.

Little spiced carrot and apple cakes with maple cinnamon frosting

These beautifully spiced cakes are made with olive oil for a moist batter, and can be garnished with apple chips for a burst of sweetness and extra spice.

King prawns with black pepper citrus caramel

A stunning stack of whole fresh prawns, fennel, herbs and a drizzle of a sweet and tangy citrus caramel that adds a complex flavour profile.

Brussels sprouts with gunpowder

Gunpowder is the name of a spice blend that contains dal that's common in Southern Indian cooking, used here to spice up fried brussels sprouts.

Episode 28 | Peas

Airs 7:00pm Wednesday 26 May, 2021 on SBS Food

Host Adam Liaw is in The Cook Up kitchen with one of Australia’s favourite cooks and TV presenters Lyndey Milan and Fabbrica front of house manager Hugh Piper who create their favourite pea inspired dishes.

Bacon, peas and eggs

Adam Liaw shares his fresh take on the classic Aussie bacon-and-egg brekkie. The eggs are baked in pea purée then topped with salty bacon and parmesan.

Crisp-skinned ocean trout with raw pea salsa

I love using the same ingredient in more than one way in a dish, as well as with a contrast of textures. Good with fresh or frozen peas, it is easy enough for everyday or smart enough for a dinner party.

Fresh peas, burrata and horseradish

This dish is all about beautiful fresh produce. The peas have to be freshly podded, the horseradish freshly grated, the burrata fresh and creamy, the best anchovies and the olive oil top quality, otherwise it will fall a bit flat.

Episode 29 | Grapefruit

Airs 7:00pm Thursday 27 May, 2021 on SBS Food

Adam Liaw is with Masterchef star Amina Elshafei and home cook Clarissa Feidel in The Cook Up kitchen and they show us how to make some grapefruit inspired dishes.

Seared scallop, grapefruit and fennel salad

This dish was inspired by travels to the north of Italy a few years back where they used the local large lemons (also famously used for limoncello) that were preserved and served up sliced with grilled scallops and frisee as a salad. 

Caramelised grapefruit, blue cheese, rocket and watercress

This bitter salad adds hits of sweetness and creaminess from grapefruit slices and blue cheese. You’ll need a domestic blowtorch for this recipe.

Grapefruit and mung bean noodle salad

There's so much flavour to this salad from the tart grapefruit to the fragrant lemongrass, the fried shallots and salty anchovies.

Episode 30 | Turkish

Airs 7:00pm Friday 28 May, 2021 on SBS Food

Turkish born Ester chef Ozge Kalvo and Oz Harvest’s Travis Harvey are with Adam Liaw in The Cook Up Kitchen to create some Turkish dishes and talk Turkish cuisine.


Zabak mucveri (zucchini and dill puffs)

For such an outstandingly simple thing, these kabak are so elegant. They sing with the flavours of dill and zucchini, have a light and crispy texture and are incredibly easy to make.

Lamb mince ali nazik

Kebab ali nazik is one of the most popular dishes in Turkey with grilled kebab meat on top of a thick eggplant and yoghurt sauce. This homestyle version uses lamb mince for a very simple family dinner.

Yuvalama (Gaziantep festive soup)

'Festive soup' from Gaziantep brings together lamb, chickpeas and ground-rice meatballs in lamb broth, thickened with yoghurt, flour and egg - all served with mint oil.

Episode 31 | Sustainable Fish | Environment/Sustainable Week

Airs 7:00pm Monday 31 May, 2021 on SBS Food

Do you want to be a little bit more sustainable with what you eat? Adam Liaw, Delicious Magazine’s Warren Mendes and Fred’s head chef Danielle Alvarez join The Cook Up to share their top sustainable seafood options and kick off environmental sustainability week.


Katsu-style prawn bao

This recipe takes inspiration from the famous Japanese-style Katsu sandwich. We’re using sustainable fish here instead of pork and it gets the traditional crispy panko coating.

Fish finger sandwich

Nothing beats a fish finger sandwich. Nothing. This one comes complete with crunchy lettuce and a homemade dill tartare sauce.

Clams with corn, fregola and herbs

A vibrant mix of flavours, with a corn-and-miso base, vongole (clams) cooked in beer and tender fregola all topped with a fresh assortment of soft herbs.

Episode 32 | Day Old Bread | Environment/Sustainable Week

Airs 7:00pm Tuesday 1 June, 2021 on SBS Food

In the Cook Up kitchen with Adam Liaw is head of Ozharvest Ronni Kahn and Ozharvest’s head chef Travis Harvey and they recreate their favourite day-old bread recipes, letting nothing go to waste. 

Fattoush salad

A classic Lebanese salad with a garlic-vinegar dressing balanced by the creamy crumbled feta.

Stale bread yaytime

This is quite an elaborate recipe, a riff on an Australian classic iced confection, a reflection on how to upcycle basic ingredients and a lament for wasted bread.

Bakery bankruptcy

Adam Liaw's method for clearing piled-up bread: a savoury bread pudding complete with ham, cheese and spinach for a tasty brekkie.

Episode 33 | From The Garden | Environment/Sustainable Week

Airs 7:00pm Wednesday 2 June, 2021 on SBS Food

Meteorologist and food writer Magdalena Roze and TV chef Hayden Quinn chat and create their favourite dishes they can make from their own gardens with The Cook Up host Adam Liaw.

Zucchini and pesto scrambled eggs

My dad would always have ridiculous amounts of zucchini and basil in the garden and this was a great way to use it every day in my breakfast. Plus, it’s quick, easy and it fills you up, ready for a good day ahead.

Chargrilled baby corn and wagyu salad

A light, fresh corn and beef salad drizzled with a fresh dressing of toasted rice, lime, chilli, fish sauce and coriander.

Garden cake

A beautiful lemon and olive-oil cake that's moist, full of flavour and topped with delightful flowers and rosemary.

Episode 34 | Vegetarian Dinner Party | Environment/Sustainable Week

Airs 7:00pm Thursday 3 June, 2021 on SBS Food

It’s environmental/sustainability week, so radio and TV personality Linda Marigliano and owner of Kitchen by Mike, Mike McEnearney join Adam Liaw in The Cook Up kitchen to share their top vegetarian dinner party meals.

Baked heirloom tomatoes

If I were to think of something that reminds me of being in southern France it would be this dish. A couple of these tomatoes and a glass of rosé and I am in heaven.

Stir-fried cos lettuce and oyster mushrooms

Linda Marigliano's throw-together stir-fry with sesame oil, garlic and chilli to flavour the mushroom and lettuce is great for either a dinner party or a weeknight feed.

Roasted cauliflower with black garlic miso

A gorgeous whole roasted cauliflower draped with a black garlic miso sauce and served with a quick spring onion salad.



Episode 35 | Local | Environment/Sustainable Week

Airs 7:00pm Friday 4 June, 2021 on SBS Food

To close out environmental and sustainability week, Adam Liaw is joined by food writer Tori Haschka and head chef at One & Only Wolgan Valley, James Viles, to explore local food and champion low food miles in The Cook Up kitchen.

Pork belly and spring onion

Adam Liaw shares his wok-fried pork belly recipe, featuring a few simple ingredients for a quick week night throw-together.

Whole river trout with lemon myrtle butter

Sprinkled with trout roe and drizzled with a superb lemon myrtle butter, river trout is a mild fish with soft flesh, perfect baked whole or on the barbie.

Rosé jelly with vanilla cream and berries

My mother and sister both live in Berry, on the south coast of NSW. Usually, I like to sit and drink the wines with them, but if there’s ever any left, this is a good way to use local rosé for a make-ahead dessert.

Episode 36 | Carrots

Airs 7:00pm Monday 7 June, 2021 on SBS Food

Tonight, in The Cook Up kitchen with Adam Liaw, is the charismatic head of Ozharvest Ronni Kahn and Ozharvest’s head chef Travis Harvey as they tackle all things carrots and what do with leftovers.


Charred carrots with tahini and furikake

Carrots are criminally underrated, subjected to overcooking or supplied as an unimaginative crunch in a salad. Pre-cooking in aromatics adds more flavour and exploits their natural sweetness. 

Carrot and miso puree with parsley paste

A secret hint of miso gives this carrot puree a delicious malty flavour. Yes, it is a lot of butter, but I don’t think that’s necessarily a problem.

Carrot tzimmes

Carrot tzimmes are a traditional Jewish eastern European dish made with carrots, prunes and sweet potatoes. It is traditionally eaten at the Jewish New Year. 

Episode 37 | Easy Dinner Party 

Airs 7:00pm Tuesday 8 June, 2021 on SBS Food

Need some easy dinner party ideas? Radio and TV personality Yumi Stynes and creator of television series ‘The Family Law’ Benjamin Law are in The Cook Up kitchen with Adam Liaw as they share their easy dinner party favourites.

Lobster hand rolls

My family used to holiday every year in Robe, South Australia, a town internationally famous for its rock lobsters.This is, in my opinion, the best way to eat crays.

Lamb shoulder tacos with horiatiki salsa

When it comes to an easy dinner party, there are two things that you can do to really take the pressure off: use time to your advantage and take advantage of your guests’ manpower to save yourself effort in the kitchen.

Preserved lemon and pearl couscous salad

A warm, wholesome salad with tender couscous, chargrilled zucchini and a fresh lemon and olive oil dressing.

Episode 38 | Sandwiches

Airs 7:00pm Wednesday 9 June, 2021 on SBS Food

Do you love a good old sandwich but want to make it a little bit fancier? Well, Adam Liaw is joined by Nel head chef and owner, Nelly Robinson and Bondi harvest chef, Taylor Cullen as they give their top sandwich ideas in The Cook Up kitchen.

Pesto, proscuitto and taleggio toastie

A classic toasted sandwich with homemade pesto, ham and crusty sourdough - made in a pan for those who do not have a sandwich press.

Danish prawn sandwich

The Danes enjoy their sandwiches open and on dark rye or pumpernickel. This version tosses fresh prawns in mayonnaise, lemon and dill for a creamy seafood lunch.

Japanese egg salad sandwiches

A classic lunchbox sanga with sweeter Japanese-style mayonnaise and thick slices of ham.

Episode 39 | Pesto

Airs 7:00pm Thursday 10 June, 2021 on SBS Food

SBS science and technology TV presenter Rae Johnston and creator of Bake Club, Anneka Manning join Adam Liaw in The Cook Up kitchen to give their take on an Italian classic - Pesto.

Chicken and vegetable soup with parsley pesto

The day after a roast chicken dinner, this is the perfect soup to use up any leftovers - and those root veg calling out to me from the crisper before they pass their use-by date!

Trofie al pesto

The Ligurian city of Genova is the home of true pesto Genovese made with basil, salt, oil, garlic and pine nuts.

Shakshuka with parsley pesto

This version of the classic baked egg dish is served with a scattering of creamy feta and a generous dollop of parsley pesto making it the perfect bunch dish.

Episode 40 | Broccolini 

Airs 7:00pm Friday 11 June, 2021 on SBS Food

Adam Liaw is joined in The Cook Up kitchen by food writer and TV chef, Janelle Bloom and China Doll’s Frank Shek to give their ideas on dishes that take broccolini to the next level.

Beef and broccolini with oyster sauce

Drawing on the 'holy trinity' of Chinese cooking, Adam Liaw shares his simple steak stir-fry with ginger, onions and garlic.

Chipotle roasted broccolini and potato salad

A jazzy share board with crisp roast potatoes and broccolini atop a bed of rocket. The blackberries add an unexpected touch, countering the pepper notes of the leaves.

Salt and pepper broccolini with green chilli vinegar

Crisp, beer-battered broccolini scattered with coriander and spring onion, served with a chilli and garlic dressing.

Episode 41 | Sponge 

Airs 7:00pm Monday 14 June, 2021 on SBS Food

Food icon, writer and presenter Pamela Clark and owner of Andy Bowdy Pastry, Andrew Bowden join Adam Liaw in The Cook up kitchen to give their best renditions of the classic sponge cake.


Cocoa Pop milk lamingtons

A mash-up of two favourites: Australia's own national cake dipped and coated in the chocolate milk from the classic cocoa cereal, dusted with coconut.

Layered passionfruit sponge

A classic light sponge split with a layer of whipped passionfruit-curd cream and topped with a zesty passionfruit glace icing.

Mango rollcake

If you love the mango pancakes you get at yum cha, this cake version will knock your socks off.

Episode 42 | Broccoli

Airs 7:00pm Tuesday 15 June, 2021 on SBS Food

Every Night of the Week’s Lucy Tweed and owner of Woodcut restaurant Ross Lusted chat to Adam Liaw in the Cook up kitchen about all thing’s broccoli.


Broccoli and pistachio salad

As much architecture as salad, this dish puts broccoli front-and-centre atop a parmesan cream and dressed with a herb oil and broccoli crumb.

Broccoli soup with seaweed-butter crouton

This broccoli soup is quite indulgent with butter and cream for a thicker consistency, served with sourdough croutons topped with a herby seaweed butter.

Broccoli and sausage pizza

The broccoli is raw when it goes on but shaved really thinly so you get some deliciously charred edges with some tender crispness.

Episode 43 | Butter

Airs 7:00pm Wednesday 16 June, 2021 on SBS Food

Chef and owner of Marque, Mark Best and social media baking queen Katherine Sabbath dive into the world of butter with Adam Liaw in The Cook Up kitchen. Who doesn’t love butter?


Chocolate chunk salted shortbread

A novel method for a traditional biscuit, the shortbread dough is rolled into logs then cut in rounds and baked, with the exterior rolled in sugar and the tops sprinkled with salt flakes.

Forever-roasted pumpkin with lemon pepper butter

This super-simple recipe needs no preparation. Literally. Just put it in the oven. That’s it.

Butter chicken-style egg curry

At long last, a butter 'chicken' that vegetarians can enjoy! This dish pairs a traditional rich, spiced murgh makhani sauce with rice pilaf and plenty of protein. No chook!

Episode 44 | Peanuts

Airs 7:00pm Thursday 17 June, 2021 on SBS Food

MasterChef alumni, Amina Elshafei and home cook Clarissa Feildel, chat and cook with Adam Liaw in The Cook Up kitchen about all thing’s peanuts.


Egyptian peanut dukkah

The origins of dukkah are in Egypt, where peanuts are used widely. It is a staple in many households as a condiment to eat with bread and olive oil.

Peanut butter curry

A mild coconut milk and peanut butter chicken curry that's creamy, rich and oh-so-comforting!

Satay sauce

A classic Indonesian peanut sauce with coconut cream, served here with chopped red onion and cucumber for dipping.

Episode 45 | Chocolate 

Airs 7:00pm Friday 18 June, 2021 on SBS Food

One of the best ingredients ever. Adam Liaw is joined in The Cook Up kitchen by author of Saturday Night Pasta cookbook Elizabeth Hewson and food writer Myffy Rigby as they dissect the world of chocolate.


Chocolate pots with mascarpone and tangerine

Mini choc puddings with orange liqueur and topped with a dollop of mascarpone and dusting of a sweet citrus powder.

Salted caramel chocolate brownie

This is inspired by one of Donna Hay’s recipes, which I’ve altered slightly. It’s an absolute ripper for dinner parties because you can make it ahead of time and there’s plenty for seconds or thirds.

Hot chocolate tart

This is a shortcut way to a knockout tart using everyone’s favourite ingredients from the confectionary aisle. No baking, no dangers of splitting custards or fears of sinking pastry.

Episode 46 | Family Favourite | Refugee Week

Airs 7:00pm Monday 21 June, 2021 on SBS Food

Refugee’s Noor Azizah and Rnita Dacho join The Cook Up host Adam Liaw in the kitchen and they create some of their family favourite dishes from their homelands.


Sunday morning pancakes

By law, these easy pancakes can only be eaten on a Sunday. Of course we kid, but these really are tailor-made for a lazy Sunday brunch.

Foul mudammas

A classic Middle Eastern dish of fava beans and chickpeas, seasoned with tahini, lemon and garlic for a light and fresh vegan meal.

Dhal salon

Dhal is an essential during a family get together and is eaten with rice or roti, a true comfort dish that's also vegan-friendly.

Episode 47 | Cultural Dish | Refugee Week

Airs 7:00pm Tuesday 22 June, 2021 on SBS Food

Co-founder of Colombo Social, Shaun Christie-David and spoken word poet Hani Abdile are in the Cook Up kitchen with Adam Liaw as they create their favourite cultural dishes from their home countries of Sri Lanka and Somalia.


Suugo iyo pasta (Somali bolognese and bananas)

This dish is speaks to the history of Italian presence in Somalia and the introduction of pasta to the country. The bananas and lemon wedges served with the pasta add a distinct Somalian flair.

Grandma's soy-sauce braised pork belly

Adam Liaw shares his grandmother's recipe for pork belly marinated in a sweet and salty soy blend, served with hard-boiled eggs.

Sri Lankan chicken curry

This Sri Lankan curry is rich, creamy and very comforting. Grinding the spices yourself will give it a bolder flavour and complements the lemongrass and ginger beautifully.

Episode 48 | Winter Warmer | Refugee Week

Airs 7:00pm Wednesday 23 June, 2021 on SBS Food

Fairfield City councillor Dai Le and singer-songwriter Jasna Dolic join Adam Liaw in the Cook Up kitchen to create their ultimate winter warmers their families from Vietnam and Bosnia have passed down to them. 


While I love this vegetable soup as is, you can easily add chicken or beef to the pan after you’ve cooked the onions, or you could lightly grill any type of seafood and add it the soup 5 minutes before the end of cooking.

Water spinach with garlic and fermented bean curd

Wok stir-fry water spinach is one of my favourite dishes. It’s so simple, yet it’s tasty. And is cheap too!

Jiachang tofu (homestyle tofu)

An easy, quick winter warmer of wok-fried tofu in a chilli bean and ginger sauce, dressed with spring onions.

Episode 49 | Iranian Cuisine | Refugee Week

Airs 7:00pm Thursday 24 June, 2021 on SBS Food

Nomad head chef Jacqui Challinor and cook instructor and Iranian refugee Mahshid Babzartabi join Adam Liaw in The Cook Up kitchen to dissect Iranian cuisine.


Baked prawns with tomato and saffron butter

This is a dish that has featured on the Nomad menu many times over the years and one of my personal favourites. You can easily swap the prawns out for any other seafood you prefer.

Lubia polo (green bean rice)

Iranians love to cook their rice in baking dishes to create a crisp layer at the base, which is then tipped upside down onto a serving plate for everyone to dig in.

Mirza ghasemi (smoked eggplant with egg and garlic)

Roasting the eggplant directly over a flame gives a very nice smoky flavour to this dish and sometimes the eggs are scrambled in the same pan as the eggplant to make it easy, but here I’ve done it separately.

Episode 50 | Syrian Cuisine | Refugee Week

Airs 7:00pm Friday 25 June, 2021 on SBS Food

Co-owners of Sydney’s Syrian restaurant Almond Bar, Carol and Sharon Salloum join Adam Liaw in The Cook Up kitchen as they delve into the culture of Syria. They also share their experiences working with UNICEF to help refugees.

Frying pan kabab khashkhash

This Syrian kabab is made from lamb mince and served on roasted tomatoes. Usually made on a charcoal barbecue, you can make a relatively simple version in a frying pan at home.

Muhammara (char-grilled capsicum, chilli, walnut and pomegranate dip)

The walnuts make this is a beautifully textured dip that's balanced between the spices and pomegranate molasses.

Pumpkin kibbeh nayeh (spiced pumpkin and cracked wheat paste)

This is a vegan take on the classic Lebanese and Syrian kibbeh nayeh - a popular raw-meat paste - made here with pumpkin and burghul.