--- 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
This bitter salad adds hits of sweetness and creaminess from grapefruit slices and blue cheese. You’ll need a domestic blowtorch for this recipe.
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.
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.
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.
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.
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.
Nothing beats a fish finger sandwich. Nothing. This one comes complete with crunchy lettuce and a homemade dill tartare sauce.
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.
A classic Lebanese salad with a garlic-vinegar dressing balanced by the creamy crumbled feta.
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.
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.
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.
A light, fresh corn and beef salad drizzled with a fresh dressing of toasted rice, lime, chilli, fish sauce and coriander.
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.
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.
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.
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.
Adam Liaw shares his wok-fried pork belly recipe, featuring a few simple ingredients for a quick week night throw-together.
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.
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.
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.
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.
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.
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.
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.
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.
A classic toasted sandwich with homemade pesto, ham and crusty sourdough - made in a pan for those who do not have a sandwich press.
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.
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.
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!
The Ligurian city of Genova is the home of true pesto Genovese made with basil, salt, oil, garlic and pine nuts.
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.
Drawing on the 'holy trinity' of Chinese cooking, Adam Liaw shares his simple steak stir-fry with ginger, onions and garlic.
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.
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.
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.
A classic light sponge split with a layer of whipped passionfruit-curd cream and topped with a zesty passionfruit glace icing.
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.
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.
This broccoli soup is quite indulgent with butter and cream for a thicker consistency, served with sourdough croutons topped with a herby seaweed butter.
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?
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.
This super-simple recipe needs no preparation. Literally. Just put it in the oven. That’s it.
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.
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.
A mild coconut milk and peanut butter chicken curry that's creamy, rich and oh-so-comforting!
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.
Mini choc puddings with orange liqueur and topped with a dollop of mascarpone and dusting of a sweet citrus powder.
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.
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.
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.
A classic Middle Eastern dish of fava beans and chickpeas, seasoned with tahini, lemon and garlic for a light and fresh vegan meal.
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.
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.
Adam Liaw shares his grandmother's recipe for pork belly marinated in a sweet and salty soy blend, served with hard-boiled eggs.
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.
Wok stir-fry water spinach is one of my favourite dishes. It’s so simple, yet it’s tasty. And is cheap too!
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.
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.
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.
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.
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.
The walnuts make this is a beautifully textured dip that's balanced between the spices and pomegranate molasses.