--- 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 76 | Winter Soup | Winter Week
Airs 7:00pm Monday 2 August, 2021 on SBS Food
Winter is near and that means the return of soups! Cookbook author Analiese Gregory and Monday Morning Cooking Club’s Lisa Goldberg join Adam Liaw in The Cook Up kitchen to recreate their favourite soups!
Adam turns the already comforting minestrone into something yet more hearty with minced Italian sausage and rice.
This wonderfully simple version of an iconic Jewish recipe - traditionally enjoyed at Passover but actually enjoyed all year round - originates from Melbourne’s well known Balaclava Deli, famous for its wonderful soup and matzo balls.
Episode 77 | Winter Favourite | Winter Week
Airs 7:00pm Tuesday 3 August 2021 on SBS Food
Ethiopian chef Tinsae Elsdon and head chef at The Old Fitz Anna Ugarte Carral come by to show host Adam Liaw their ultimate winter favourites in the Cook Up Kitchen.
An old favourite. I like to make mine ‘bianco,’ without carrot or tomato, but this requires you to caramelise the onion and celery for sweetness.
The poule au pot is a French favourite that packs quite a bit into the one pot, with chicken thighs, sausages and plenty of herbs and veggies, served with a mustard creme fraiche.
Episode 78 | Cooking With Kids | Winter Week
Airs 7:00pm Wednesday 4 August, 2021 on SBS Food
Top chef Colin Fassnidge and owner of Eastwood's Deli and Cooking School Kelly Eastwood, drop by The Cook Up kitchen to cook with host Adam Liaw to create kid-friendly dishes.
More is more when it comes to veggies, creating a rich, comforting sauce to ladle over your favourite type of pasta.
As delicious as they are fun, these Fat Poky chocolate breadsticks make for a great kitchen project for the kids, and the older kids!
Episode 79 | Pie (Savoury) | Winter Week
Airs 7:00pm Thursday 5 August, 2021 on SBS Food
The Cook Up host Adam Liaw is joined by recipe developer Breda Fenn and Maître d’ of Momofuku Seibo fame, Kylie Javier Ashton who come by the Cook Up kitchen to whip up their favourite pie recipes!
There's little more comforting, or satisfying, than sinking into a fresh, hot chicken pie. Using frozen pastry takes the hardest step out of the process, and from there's it's actually quite easy.
I don’t think healthy food and delicious meals should be mutually exclusive things. This is one of my go-to meal prep recipes that helps me stay fuelled as an athlete but satisfied as a food-lover.
Episode 80 | Toasties | Winter Week
Airs 7:00pm Friday 6 August, 2021 on SBS Food
Adam Liaw, Delicious magazine’s Phoebe Wood and political satirist Mark Humphries are in The Cook Up kitchen making their very best toasties. This is a must watch for some new ideas on making an old favourite!
Where would Australia be without the Bolognese toastie? It’s fed generations of children since the 1970s.
A toastie to behold - the Napolitan sandwich is filled with cheese, ham and tomato, dipped in egg and then fried until golden and crisp.
Episode 81 | Family Meals in 20 minutes
Airs 7:00pm Monday 9 August, 2021 on SBS Food
Every Night of the Week’s Lucy Tweed and renowned butcher Anthony Puharich are in The Cook Up kitchen with host Adam Liaw, showcasing their best twenty-minute family meals for any night of the week.
My go to midweek meal. Love this classic Aussie pub dish! Especially when the footy is on.
The Japanese en papillote. Salmon and vegetables wrapped in foil with butter, soy sauce and sake and cooked in about a centimetre of water in a frying pan.
Episode 82 | Japanese
Airs 7:00pm Tuesday 10 August, 2021 on SBS Food
The Feed’s Marc Fennell and Executive Chef and founder of Sokyo, Chase Kojima challenge host Adam Liaw to a Japanese food cook off in The Cook Up kitchen.
This is more an idea than a recipe. It’s also what we eat for dinner when we can’t be bothered cooking anything. It takes 10 minutes and tastes delicious.
A light Japanese salad with udon noodles, poached chicken, eggs and plenty of veggies, served with a warm dressing.
Episode 83 | Spinach
Airs 7:00pm Wednesday 11 August, 2021 on SBS Food
The Cook Up kitchen is where it’s at tonight. Host Adam Liaw, author and food critic Anthony Huckstep and owner of LP’s Quality Meats Luke Powell cook up a storm as they re-create their favourite spinach dishes.
Like a rich soup, my creamed spinach adds anchovies, lots of garlic and rosemary for an easy, comforting meal.
Based on ‘horenso gomae’ a Japanese dish that translates to spinach with sesame dressing, this simple version is mix and serve. No grinding required.
Episode 84 | Ricotta
Airs 7:00pm Thursday 12 August, 2021 on SBS Food
Sardinian native and Pilu owner, Giovanni Pilu and Acme famed chef Mitch Orr take over The Cook Up kitchen as they re-create their favourite beloved ricotta dishes alongside series host, Adam Liaw.
These Sardinian deep-fried dumplings are filled with ricotta, sultanas and lemon and smothered in warm honey. They're just divine.
The sweetness of the peaches, the creamy, smooth ricotta and the tangy pickled shallot come together for a beautiful, and different, dessert.
Episode 85 | Mushrooms
Airs 7:00pm Friday 13 August, 2021 on SBS Food
Series host, Adam Liaw, is joined by former Ready Steady Cook presenter Janelle Bloom and China Doll head chef Frank Shek as they serve up their favourite mushroom dishes in The Cook Up kitchen.
Garlic and mushroom is such a wonderful combination of flavour, served here with an umami-loaded sauce of kecap manis, dashi and chicken stock.
Tender Japanese mushrooms like shiitake, enkoi and shimeji eringi are a great substitute for meat in the humble spag, adding great flavour and texture.
Episode 86 | Macadamia
Airs 7:00pm Monday 16 August, 2021 on SBS Food
Bake Club’s Anneka Manning and SBS award-winning science and technology journalist Rae Johnson, join series host Adam Liaw, in The Cook Up kitchen to chat about an Aussie nut favourite - the Macadamia!
Ladoos are the most popular Indian sweets there are. These versions include some native Australian flavours.
Johnny Cakes can be cooked on a flat bed of coals in a fire, on a wire grill over an electric hotplate, in a regular frying pan, or on a cast-iron griddle plate (which is what I use).
Episode 87 | Long Pasta
Airs 7:00pm Tuesday 17 August, 2021 on SBS Food
The Cook Up Host Adam Liaw is joined in The Cook Up kitchen by Italian home cook Silvia Colloca and restaurateur and owner of Nel, Nelly Robinson as they give their take on an Italian staple - long pasta!
This pasta celebrates the best of fungi, with thin slices of tender wild mushrooms and a good drizzle of black truffle oil.
You definitely don’t need to be vegan to enjoy this. The key is hitting the umami as often as you can
Episode 88 | Eggplant
Airs 7:00pm Wednesday 18 August, 2021 on SBS Food
The Cook Up host, Adam Liaw, cooks with sisters and owners of Syrian restaurant Almond Bar, Carol and Sharon Salloum as they dissect the eggplant and show what dishes can be made with this much-loved vegetable.
Pan-seared tuna rubbed generously with spices and fresh lime served on a bed of smoked eggplant, olives and tomato.
Sheikh el mehshi brings Middle Eastern comfort food to your weeknight menu. Creamy baked eggplant stuffed with lamb and pine nuts, topped with herbs and served with Greek yoghurt.
Episode 89 | Goat Cheese
Airs 7:00pm Thursday 19 August, 2021 on SBS Food
Owner and founder of Sydney restaurant Marque, Mark Best and caterer to the stars, Jaimee Foley, join host Adam Liaw, in The Cook Up kitchen to cook and eat their favourite goat cheese dishes.
These Mediterranean-inspired breads would make a fantastic barbecue side or a tasty snack. This dough is more like a thick batter, which you spoon onto the baking sheet and spread as best you can.
Kimchi, with its slightly tangy, slightly spicy flavour makes the perfect base for a pancake batter. The goat's cheese helps to balance it out with the impossible creaminess.
Episode 90 | Rosemary
Airs 7:00pm Friday 20 August, 2021 on SBS Food
Adam Liaw hosts Every Night of the Week’s Lucy Tweed and acclaimed chef and owner of Woodcut Ross Lusted in the Cook Up kitchen, dissecting the herb rosemary.
This is a comforting Sunday night style supper. A smooth creamy tomato soup with a toasted flatbread full of melted cheese, all with the deliciously woody aroma of rosemary. And it's all cooked in the oven.
Inspired by Cole's French Dips in Los Angeles, this sanga brings its A-game, with slow-cooked beef ribs, gruyere cheese and a rosemary butter.
Episode 91 | Pork Chops
Airs 7:00pm Monday 23 August, 2021 on SBS Food
The Cook Up host Adam Liaw is joined by Universal and Paramount owner Christine Manfield and The Cook’s Co-Op and ex-Longrain owner Martin Boetz in The Cook Up kitchen to dish up their ultimate pork chop recipes.
I marinade the pork chop with turmeric, black pepper, and garlic, and then grill it, topped off with a curry leaf and coriander and green chili salsa, and some fried curry leaves on top.
By appearance, this looks like a classic pub feed, but tuck in and discover the enchanting Chinese-inspired gravy with oyster and soy sauces. Divine.
Episode 92 | 5 Ingredient Dinner
Airs 7:00pm Tuesday 24 August, 2021 on SBS Food
The Cook Up kitchen plays host to Adam Liaw, Viking and executive chef at Mjolner, Joachim Borenius and comedian Lizzy Hoo who whip up their ultimate and easy 5 ingredient dinners!
In Japan, ordering tonkatsu will get you a crumbed and fried pork cutlet. Adam marinades his and slow cooks it until falling off the bone, served with a tonkatsu sauce.
A clever childhood recipe now turned into a bit of a retro party staple. A dish we have been serving in the bar at Mjølner since the inception of the venue. Works with different breads and fillings, let your imagination run wild!
Episode 93 | Late Night Snack
Airs 7:00pm Wednesday 25 August, 2021 on SBS Food
The Cook Up host Adam Liaw is joined by recipe developer Breda Fenn and Maître d’ of Momofuku Seibo fame, Kylie Javier Ashton, who come by the Cook Up kitchen to whip up their ultimate late-night snack.
This recipe can double as an anytime day snack, but it’s what you’ll find me snacking on after every service late at night. The toasted nuts and coconut are a staple in my pantry and I put them on my morning oats, in salads or just snack on them by themselves.
There's brie, and then there's loaded brie. Nestled in crusty sourdough, topped with pine nuts and dressed with thyme and honey, this is a spectacle of a preparation.
Episode 94 | Avocado
Airs 7:00pm Thursday 26 August, 2021 on SBS Food
It’s the millennial staple taking over the world. The Cook Up host, Adam Liaw, is alongside Andy Bowdy Pastries’ Andrew Bowden and Australian Woman’s Weekly cooking queen Pamela Clark to cook their favourite avocado dishes.
This quick and easy to make bread is gluten and sugar free, it’s yummy to eat plain or toasted with a little butter and honey. After it’s cooled, slice and freeze the slices separately.
There's no limit when it comes to salad, as the green goddess proves; herbs, citrus, veggies, fruit and even buttermilk make an appearance.
Episode 95 | Pistachio
Airs 7:00pm Friday 27 August, 2021 on SBS Food
Ozharvest’s head chef Travis Harvey and Turkish born Ester head chef Ozge Kalvo chat and cook with The Cook Up host Adam Liaw about all things pistachio in The Cook Up kitchen.
One of the ancient desserts hailing from Gaziantep, in south-eastern Anatolia where the world's finest pistachios come from.
Cooked lettuce takes on flavours wonderfully. If your crisper draw is all leaves but you don’t feel like a salad, give this technique a try.
Episode 96 | Signature Dish At Home
Airs 7:00pm Monday 30 August, 2021 on SBS Food
Sardinian native and Pilu owner, Giovanni Pilu and Acme famed chef Mitch Orr take over The Cook Up kitchen as they re-create their restaurant signature dish alongside series host, Adam Liaw.
This crisp, golden Cambodian-style fried chicken was taught to me by my best friend, Sophia.
Episode 97 | T-Bone
Airs 7:00pm Tuesday 31 August, 2021 on SBS Food
Vic Meat’s butcher and owner Anthony Puharich and LP’s Quality Meats owner Luke Powell join The Cook Up host, Adam Liaw in The Cook Up kitchen talking, cooking and eating all things T-Bone!
I usually like to barbecue my meat with nothing except a good layer of sea salt, but when I’m feeling like something with a little bit more of a flavour hit, I quite like it with a bit of teriyaki sauce.
Smoke the beef fat in a barbecue to create a rich vinaigrette where the smoky notes are balanced with shallot and lemon.
Episode 98 | Lunchbox Snack
Airs 7:00pm Wednesday 1 September, 2021 on SBS Food
Filipino chef and owner of Sydney restaurant Cebu Lechon Will Mahusay and MasterChef alumni Hoda Hannaway catch up with Adam Liaw in the Cook Up kitchen as they create their ultimate and easy lunchbox snacks.
These are the perfect way to use up veggies and herbs in the fridge, ensure the kids are eating a nutritious snack and best of all, you can freeze them - perfect for emergencies.
Onigirazu is basically a sushi sandwich. It's very, very simple and a favourite for my children's lunchboxes.
Episode 99 | Parmesan
Airs 7:00pm Thursday 2 September, 2021 on SBS Food
The Cook Up kitchen plays host to Sydney restaurant Nel’s Nelly Robinson and Italian home cook Silvia Colloca as they tackle another much-loved Italian staple, Parmesan!
Make up a platter with fresh, chopped seasonal vegetables and scoop up the cashew, parmesan and herb dip.
Episode 100 | One Pot Meal
Airs 7:00pm Friday 3 September, 2021 on SBS Food
Delicious magazine’s Phoebe Wood and comedian and political satirist Mark Humphries are in The Cook Up kitchen with host Adam Liaw, as they create their ultimate one-pot wonders!
Its hotly debated origins are a source of continual contention in the food world, but this particular version is all about a quick, easy way to achieve a delicious curry on any weeknight, using dried spices you are sure to have in your pantry. This is one of the easiest and fastest dinners you could imagine. This simple fisherman’s dish hails from Hokkaido, known in Japan for its seafood and dairy.
Its hotly debated origins are a source of continual contention in the food world, but this particular version is all about a quick, easy way to achieve a delicious curry on any weeknight, using dried spices you are sure to have in your pantry.
This is one of the easiest and fastest dinners you could imagine. This simple fisherman’s dish hails from Hokkaido, known in Japan for its seafood and dairy.