--- 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 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.
Plenty of umami goodness, this fish noodle soup is topped with crisp garlic and shallots fried in pork fat for extra flavour.
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.
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.
The iconic flavours of the famous peking duck pancakes used to marinade pork mince and create the classic Chinese lettuce cups.
Involinti means rolls in Italian and depending what part of Italy you’re from, there are various ways and traditions of making them.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
Zucchini is given a makeover of flavours with sweetness from brown sugar and sourness from tamarind puree in this simple, fragrant recipe.
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.
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.
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.
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!
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?
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.
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.
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.
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.
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.
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.
Whole, local BBQ calamari served atop finger lime pearls and a creamy tarator puré of macadamia, sourdough and chardonnay vinegar.
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.
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.
The salasa verde is a great accompaniment to meat, seafood and vegetables or even as a salad dressing.
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.
These simple shortbreads are packed with the familiar flavour of lunchbox sandwiches.
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.
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.
This Kerala Christian-style fresh fish stew is made with coconut cream, mustard seeds, curry leaves and turmeric.
The kombu used in the curing of the fish adds umami notes to this delicate dish.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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.
Cuisines collide with spaghetti, Sichuan chilli bean sauce and eggplant mapo-style, the flavours come together remarkably well.
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.
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.
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.
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!
This dish of chicken, ginger and sesame oil braised in yellow wine is traditionally served to mothers in the confinement phase following childbirth.
Classic, simple Italian almond-meal biscuits with a touch of zesty limoncello.
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.
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-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).
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!
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.
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.
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!
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.
Give the classic corn fritter a shake-up with fresh mussel meat, capsicum, bean sprouts and a pinch of curry powder.
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.
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.
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.
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.
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.
This is my vegetarian take on nachos using refried beans instead of meat which I find too heavy.
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.
Jimmy Barnes shares his recipe for whole fried snapper dressed with fresh coriander and served with a spicy Thai sauce.
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.