• Adam Liaw celebrates all things food on The Cook Up. (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.
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3 Sep 2021 - 10:57 AM  UPDATED 15 Oct 2021 - 1:16 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 100 here
Episode guide | The Cook Up with Adam Liaw | Episodes 76 to 100
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Episode guide | The Cook Up with Adam Liaw | Episodes 51 to 75
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Episode guide | The Cook Up with Adam Liaw | Episodes 26 to 50
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
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 101 | Rice Noodles

Airs 7:00pm Monday 6 September, 2021 on SBS Food

DJ-author Andrew Levins and Palisa Anderson, host of SBS’s Water Heart Food, are in The Cook Up kitchen with host Adam Liaw to share their favourite rice noodle dishes.

RECIPES
Rice noodles with coral trout

Plenty of umami goodness, this fish noodle soup is topped with crisp garlic and shallots fried in pork fat for extra flavour.

Rice noodle liangpi

Liangpi, a cold noodle dish with origins in Shaanxi province, is typically made by separating wheat gluten and starch to form noodles and accompanying gluten puffs, tossed in a chilli oil - based sauce.

Hainanese bee hoon

Hainanese style noodles are characterised by the savoury gravy that the noodles cook in, absorbing the flavour. Usually made with egg noodles, in our family they were just as common with rice vermicelli

Episode 102 | Mid-Week Dinners

Airs 7:00pm Tuesday 7 September, 2021 on SBS Food

The Cook Up host Adam Liaw invites Uccello’s Nigel Ward and owner of Monish Cakes, Monica Cavallaro into the kitchen to create some quick and easy mid-week dinners.

RECIPES
Peking-style sang choy bao

The iconic flavours of the famous peking duck pancakes used to marinade pork mince and create the classic Chinese lettuce cups.

Veal involtini with cheat's hasselback potatoes

Involinti means rolls in Italian and depending what part of Italy you’re from, there are various ways and traditions of making them.

Easy spaghetti alla puttanesca

Alla puttanesca is one of the best ways to enjoy an Italian fare - with capers, anchovies, olives and rich tomatoes, it's a Mediterranean delight.

Episode 103 | Home Grown Ingredient

Airs 7:00pm Wednesday 8 September, 2021 on SBS Food

Home cooks Noor Azizah and Rnita Dacho join The Cook Up host Adam Liaw in The Cook Up kitchen to create their ultimate dishes using home grown produce.

RECIPES
Mutubal (Syrian eggplant dip)

Roasted for 40 minutes until incredibly tender, the eggplant has such a wonderful texture to craft this classic Syrian dip, with tahini garlic and parsley.

Roast sweet potato with rosemary butter

Sure, you could have roast veggie as a side, but honestly, once you try the slow-roasted sweet potato that's pipping hot and melts the rosemary butter, feta and goat's cheese, you won't want anything else.

Rohingya tomato soup

This is a really easy, spicy tomato soap that goes well with steamed rice and a protein or just by itself.

Episode 104 | Cheese 

Airs 7:00pm Thursday 9 September, 2021 on SBS Food

Meteorologist and food writer Magdalena Roze and Taste of Australia chef Hayden Quinn chat and create their favourite cheese inspired dishes with The Cook Up host Adam Liaw.

RECIPES
Fried onion chicken mornay

For those put off by tinned tuna, this mornay is a winner, with a roast chook from the supermarket, cauliflower florets and, of course, plenty of cheese on top.

Chorizo, bean and cheese dip

This dish will take your dip game to a whole new level! Meaty, cheesy and a perfect way to start your Mexican night, feed the crew during the footy or just veg out on the couch with a couple of beers!

Baked brie in sourdough

Does one need a whole board, when the charcuterie can be condensed into a delicious, impressive loaf of sourdough? Topped with honey, hazelnuts, rosemary and sage, it's a true masterpiece that's easy as.

Episode 105 | Filipino Sweets

Airs 7:00pm Friday 10 September, 2021 on SBS Food

Sydney Cebu Lechon owner Will Mahusay and food photographer Luisa Brimble join Adam Liaw in The Cook Up kitchen as they create their ultimate Filipino sweets. 

RECIPES
Cathedral window

This very simple but popular dessert from the Philippines is a great one to make with kids. If you can’t work out where the name comes from, you’re not trying hard enough.

Turon with banana and jackfruit

This sweet dish is a classic Filipino street food snack. My version takes me back to when I was 8 years old and I would eat it with a scoop or two of ube ice cream. Traditionally, the dish uses Saba bananas which are commonly found in Asian grocers, either fresh or frozen.

Quick halo halo

Halo halo is a classic Filipino dessert that really works to beat the intense tropical heat. Layered with sweet beans, shaved ice, jelly, jackfruit and coconut, it's emblematic of the country.

Episode 106 | Zucchini

Airs 7:00pm Monday 13 September, 2021 on SBS Food

In The Cook Up kitchen tonight we have host Adam Liaw, Universal and Paramount owner Christine Manfield and The Cook’s Co-Op and ex-Longrain owner Martin Boetz as they create some easy zucchini-based meals.

RECIPES
Rigatoni with zucchini and pancetta

This simple rigatoni dish was inspired by my little brother, who lived in Rome for many years. His favourite part of life in Rome was when a bit of pancetta or guanciale from a pasta alla Gricia would find its way inside a piece of rigatoni.

Sweet and sour grilled zucchini

Zucchini is given a makeover of flavours with sweetness from brown sugar and sourness from tamarind puree in this simple, fragrant recipe.

Stuffed zucchini

Make zucchini the star of the show and stuff them with beef, cheese, herbs and pepper, then bake until tender and savoury.

Episode 107 | Recipes Handed Down

Airs 7:00pm Tuesday 14 September, 2021 on SBS Food

There’s a little nostalgia in The Cook Up kitchen tonight as host Adam Liaw, Viking and executive chef at Mjolner, Joachim Borenius and comedian Lizzy Hoo create recipes that were handed down to them.  

RECIPES
Savoury oven pancake with lingonberry jam

 This dish was a classic we learned to cook at an early age. As I’ve grown older, I have tweaked the original recipe a little for nostalgic Scandinavian effect.

Cucumber and pineapple salad

This is something you would often see alongside a meal in our house. It goes well with rendang or satay. It’s perfect for hot weather.

Pork belly banh trung

A thin rice-paper pancake, topped with fried pork belly, spring onion, chilli and ginger topped with coriander and mayo.

Episode 108 | Beer

Airs 7:00pm Wednesday 15 September, 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 and show what they can create with an Aussie favourite - beer!

RECIPES
Beef cheek and dark beer ragu

Beef cheek is beautifully tender and makes for a wonderful ragu. And how better to enjoy a rich, slow-cooked ragu than encased in flaky pastry?

Pale ale and five spice chicken wings

These wings are slowly boiled in beer with an aromatic blend of spices and chilli, then dusted in cornflour and deep fried for a powerful take on the bar-snack classic.

Beer-battered flathead with sauce Andalouse

Serve these crisp pieces of deep-fried flathead alongside the fresh sauce Andalouse - a tomato, onion, capsicum and mayo emulsion from Belgium.

Episode 109 | Comfort Food - Savoury

Airs 7:00pm Thursday 16 September, 2021 on SBS Food

Insight’s Kumi Taguchi and Sokyo’s Chase Kojima take over The Cook Up kitchen as they chat and create their ultimate savoury comfort food dishes with host Adam Liaw. 

RECIPES
Mushroom and bacon risotto

A very simple risotto, with the saltiness of bacon and meatiness of mushrooms all you need. The twist is the lemon zest at the end, lots of parmesan and parsley. Serve with a rocket and parmesan salad.

Meatball congee

If I’m ever feeling a little unwell or down in the dumps, this is the dish I make. I’ve been eating this my whole life.

Takikomi gohan

All year around I eat Japanese rice. It is our key element to my everyday meal. We love cooking rice with seasonal ingredients, and it is very easy to make and very much my comfort food.

Episode 110 | Nuts and Seeds

Airs 7:00pm Friday 17 September, 2021 on SBS Food

Host Adam Liaw is in The Cook Up kitchen, joined by Rockpool’s Jayde Harris and indigenous TV presenter and chef Mark Olive as they use native nuts and seeds to create some amazing dishes.

RECIPES
Macadamia, wattleseed and chocolate damper

Australia's own bread, with a twist. The sweet chocolate and golden syrup add such a warming balance to the nutty roasted wattleseed and macadamia.

Barbecued squid and macadamia tarator

Whole, local BBQ calamari served atop finger lime pearls and a creamy tarator puré of macadamia, sourdough and chardonnay vinegar.

Cashew nut chicken

Quick and easy stir-fried chook cooked in a sauce that's salty and slightly sweet, finished with a good serve of cashews. Simple and incredible.

Episode 111 | Herbs From The Garden

Airs 7:00pm Monday 20 September, 2021 on SBS Food

Nomad head chef Jacqui Challinor and cook instructor and Iranian refugee Mahshid Babzartabi join host Adam Liaw in The Cook Up kitchen to create their favourite dishes containing herbs from the garden.  

RECIPES
Kuku sabzi

This is a very healthy, tasty herb omelette usually served with herbed rice and deep-fried fish and served on the first night of the Persian New Year which coincides with the first day of spring. The green herbs remind us of new life.  

 

Prawns with vine leaf salsa verde

The salasa verde is a great accompaniment to meat, seafood and vegetables or even as a salad dressing. 

Scarborough Fair chicken

I call this Scarborough Fair chicken after the old Simon and Garfunkel song, because those the herbs that I'm using: parsley, sage, rosemary and thyme. 

Episode 112 | Biscuits

Airs 7:00pm Tuesday 21 September, 2021 on SBS Food

Food icon, writer and presenter Pamela Clark and owner of Andy Bowdy Pastry, Andrew Bowden join host Adam Liaw in The Cook Up kitchen to share their favourite biscuit recipes. 

RECIPES
Peanut butter and jam shortbread

These simple shortbreads are packed with the familiar flavour of lunchbox sandwiches.

Fudgy wudgy chocolate cookies

You can increase or decrease the cooking time to make them as fudgy or firm as you like. Also feel free to add ½ cup of chopped nuts to the mix.

Savoury cheese and sopressa biscuits

These are American-style 'biscuits' - like a kind of scone, but flakier. Leave the sopressa out to make them vegetarian-friendly.

Episode 113 | White Fish

Airs 7:00pm Wednesday 22 September, 2021 on SBS Food

Tonight, host Adam Liaw, Chaco bar’s Keita Abe and Nilgiri’s Ajoy Joshi are in the Cook Up kitchen creating dishes that involve a versatile ingredient - white fish.

RECIPES
Meen moilee (fish stew with coconut cream)

This Kerala Christian-style fresh fish stew is made with coconut cream, mustard seeds, curry leaves and turmeric.

Kombu-cured snapper sashimi

The kombu used in the curing of the fish adds umami notes to this delicate dish. 

Barramundi schnitzel with cucumber salad

A simple cucumber salad with sour cream is a perfect match to ghee-cooked crumbed fish. 

 

Episode 114 | Potato

Airs 7:00pm Thursday 23 September, 2021 on SBS Food

In The Cook Up kitchen tonight, is the owner of Vic’s Meats, Anthony Puharich and LP’s Quality Meats Luke Powell and they give us their take on the ultimate potato dish to accompany a meal!

RECIPES
Mashed potato and gravy

For this recipe, you’ll need some leftover fat and juices from roasting a chicken. It’s best to make the mash while the potatoes are still hot, otherwise they go gluey.

Triple-cooked chips

These are inspired by the one and only Heston Blumenthal. Three steps to the perfect chip - the result of Heston’s countless hours of experimenting in his own home, well before he opened Fat Duck. 

Gratin Savoyard with sausages

This lighter version of the classic Gratin Dauphinoise is made with stock instead of cream. It still uses a fair bit of butter and cheese though.

Episode 115 | Seaweed

Airs 7:00pm Friday 24 September, 2021 on SBS Food

Triple J’s Linda Marigliano and owner of Kitchen by Mike, Mike McEnearney join host Adam Liaw in The Cook Up kitchen to whip up some seaweed wonders.  

RECIPES
Furikake on avocado toast

Furikake is a popular rice seasoning in Japan. You can buy it pre-made in jars but this recipe is Linda's signature blend. It makes extra but it'll keep for ages stored in a jar in the cupboard, ready for the next avo toast.

Kingfish cured in kombu and chilli

This is one of my favourite raw fish dishes because it blurs the lines between cured and raw. The lovely salty flavour of the bonito and umami flavour of the seaweed are delicious with rich oily fishes like kingfish or tuna.

Seaweed prawn cocktail

This version of the classic is served with a seaweed salad and nori mayonnaise. 

Episode 116 | Lamb Cutlets

Airs 7:00pm Monday 27 September, 2021 on SBS Food

Host Adam Liaw is joined by food writer Tori Haschka and head chef at One & Only Wolgan Valley, James Viles, to whip up some lamb cutlet favourites in The Cook Up kitchen. 

RECIPES
Lamb cutlets with anchovies and greens

This little recipe is lamb cooked over coals, lamb gets brushed in a green sauce made of anchovy, garden greens, lemon and garlic, then grilled. Served with charred greens and fresh lemon.

Tandoori lamb with green chutney

This Indian-inspired lamb cutlet marinades slowly to absorb the tandoori masala flavours, and then cooks quickly making this a great meal to prep in advance.

Lamb lollipops with white bean and artichoke dip

Lamb lollipops are great for dipping in things – particularly if you’re feeding kids and want to get them to try something new. This white bean and artichoke dip is made from cupboard staples.

Episode 117 | Culture Clash

Airs 7:00pm Tuesday 28 September, 2021 on SBS Food

The Lebanese Plate’s Lina Jebeile and MasterChef alumni Kylie Millar join host Adam Liaw in The Cook Up kitchen as they create some traditional favourites with a difference. 

RECIPES
Mapo eggplant spaghetti

Cuisines collide with spaghetti, Sichuan chilli bean sauce and eggplant mapo-style, the flavours come together remarkably well.

Kofta sausage rolls

A quick-and-easy sausage roll hack using kofta.

Croquetas and kimchi

I lived in Spain for 2 years and frequented a great little place called bar Ricardo in San Sebastian that was renowned for their croquetas. I love the richness using bechamel as the base but feel adding a little kimchi just makes it that extra bit special.

Episode 118 | Malaysian

Airs 7:00pm Wednesday 29 September, 2021 on SBS Food

Malaysian is the theme tonight. In The Cook Up kitchen, host Adam Liaw is joined by owner and head chef of Ho Jiak, Junda Khoo and style editor at Delicious magazine, Kristen Jenkins, as they tap into the south-east Asian cuisine.  

RECIPES
Assam Nyonya fish

A sweet, salty and spicy fish curry, Assam Nyonya fish is one of the most popular dishes at Junda Khoo's home-style Malaysian restaurant Ho Jiak.

Nasi lemak with prawn sambal

Considered as a national Malaysian dish, nasi lemak comes with incalculable variations, all featuring a dome of coconut and pandan rice. Adam serves his with spicy prawns.

Quick char kway teow

This is hands down my favourite noodle dish. It's super important to cook small portions of the recipe at a time so the noodles get the charred flavour and look to them. That’s the key!

Episode 119 | Alcohol

Airs 7:00pm Thursday 30 September, 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 and they make dishes by adding alcohol! 

RECIPES
Confinement chicken

This dish of chicken, ginger and sesame oil braised in yellow wine is traditionally served to mothers in the confinement phase following childbirth.

Limoncello amaretti cookies

Classic, simple Italian almond-meal biscuits with a touch of zesty limoncello.

Lime mojito pie

With a coconut rum-infused lime curd, this pie is an ode to tropical tastes. It packs a good citrus punch and looks gorgeous.

Episode 120 | Rice

Airs 7:00pm Friday 1 October, 2021 on SBS Food

Filipino chef and owner of Sydney Cebu Lechon, Will Mahusay and MasterChef alumni Hoda Hannaway catch up with host Adam Liaw in The Cook Up kitchen to create some easy rice dishes. 

RECIPES
Mujaddarat riz

Simple and quick traditional Lebanese dish, eaten as a main with a side of village salad and/or yoghurt and cucumber. The main flavour profile for this dish is cumin.

Puto with sikwate (sweet sticky coconut and ginger rice with hot chocolate Tab-le-ya)

Puto-maya is a pre-breakfast meal made from glutinous rice simmered in coconut cream, it has a distinct ginger aroma to it and is best paired with Filipino hot chocolate made from Tableya (roasted cacao, grounded and pressed into coin-shaped tablets).

Prawn and corn fried rice

A pretty simple combo that just works to bring to life a tasty fried rice that's done in one pan and ready in a flash.

Episode 121 | Bacon

Airs 7:00pm Monday 4 October, 2021 on SBS Food

Recipe developer Breda Fenn and Maître d’ of Momofuku Seibo, Kylie Javier Ashton come by The Cook Up kitchen to whip up their favourite bacon dishes with host Adam Liaw! 

RECIPES
Filipino garlic fried rice with bacon and egg

This is the best way to use left-over steamed rice. My mum used to cook this with leftovers when I was a kid and I remember my grandma rolling it into little balls for me.

Smoky bacon and potato omelette

This recipe is full of big flavour and perfect for using up leftovers or perishing vegetables. Smoky and spicy; perfect for weekend brunch with friends.

Bacon and egg okonomiyaki

Putting an Aussie breakfast spin on this street-food classic, Adam adds new layers to Japan's iconic savoury cabbage pancake.

Episode 122 | Off The Grill

Airs 7:00pm Tuesday 5 October, 2021 on SBS Food

Off the Grill is the theme for tonight. The Cook Up Kitchen plays host to Adam Liaw, indigenous chef and TV presenter Mark Olive and New Zealand native chef Marcus Poa as they create some amazing dishes coming off the grill!  

RECIPES
Grilled lobster tails with soft herbs and finger lime

How best to flavour Aussie lobster tails than with Aussie herbs and citrus? Bring lemon myrtle, saltbush and finger lime to the fresh seafood for amazing results.

Mussel fritters

Give the classic corn fritter a shake-up with fresh mussel meat, capsicum, bean sprouts and a pinch of curry powder.

Lao-style barbecue chicken cutlets

Little-known, but very worthwhile, Lao cuisine is absolutely packed with flavours that make for incredible marinades. This BBQ chook is served with a spicy tomato dipping sauce.

Episode 123 | Go To Dish

Airs 7:00pm Wednesday 6 October, 2021 on SBS Food

The Cook Up host Adam Liaw invites Chuuka restaurant’s Chase Kojima and owner of Monish Cakes, Monica Cavallaro into the kitchen to replicate their go to dishes. 

RECIPES
Panettone bread and butter pudding

Panettone, with its fruit and rich dough, is simply asking to be made into a pudding. It soaks up the rum, marsala, cream and cinnamon for a really indulgent dessert.

Soba salad

A salad that's prime for summer; laden with prawns, cold meat, fresh veggies and a homemade sesame and soy dressing over a bed of soba noodles.

Rigatoni boscaiola

This is Adam's go-to pasta dish with speck, thyme and mushroom; which gets a creamy, umami-loaded dinner on the table in no time.

Episode 124 | Pub Favourites

Airs 7:00pm Thursday 7 October, 2021 on SBS Food

Comedian Mikey Robins and Marque restaurant owner Mark Best, join host Adam Liaw in The Cook Up kitchen to share their take on some favourite Aussie pub favourites. 

RECIPES
Pub-style salt and pepper squid

Salt and pepper squid is probably the newest addition to the world of Aussie pub staples, now found next to schnitzels, pies and steaks all over the country.

Refried bean nachos

This is my vegetarian take on nachos using refried beans instead of meat which I find too heavy.

Chicken parmigiana

Be it parmi or parma, there's nothing that beats this pub grub classic. Dress it up a bit with fresh herbs and pepper.

Episode 125 | Thai

Airs 7:00pm Friday 8 October, 2021 on SBS Food

Musician and rocker Jimmy Barnes and his cookbook author wife Jane Barnes are in The Cook Up kitchen whipping up their favourite Thai dishes with host Adam Liaw.

RECIPES
Deep-fried whole snapper with Thai seafood sauce

Jimmy Barnes shares his recipe for whole fried snapper dressed with fresh coriander and served with a spicy Thai sauce.

Tom yum goong

Tom yum goong is a Thai prawn soup with a kick of chilli and fragrant lemongrass, galangal and coriander. Add a good squeeze of lime for that trademark sour taste.

Khao man gai (Thai chicken rice)

This is my go-to, family favourite comfort food. I love to take my time making this meal and I think it’s the time taken that adds extra love to the deliciousness.