--- The Cook Up with Adam Liaw's second season airs weeknights on SBS Food at 7.00pm and 10.30pm. It will encore on SBS Food at 11am weekdays and at 3.40pm 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 31 | Keep A Lid On It
Airs 7:00pm Monday 2 May, 2022 on SBS Food
Adam, ABC Radio Sydney host Simon Marnie and fashion designer and TV presenter Claudia Chan Shaw create dishes that are easy to store and keep a lid on.
"My mother Vivian Chan Shaw taught me this recipe, and it’s always on high rotation at our place. Mum uses orange juice instead of chicken stock in this recipe. The dried mandarin peel reminds me of our grandma, who always had mandarin peels drying in the sun at her place."
"This recipe is based on the chicken and mushroom pie I used to make at Bronte Café. I use it nowadays to use up leftover chicken."
Episode 32 | Waste Not Want Not
Airs 7:00pm Tuesday 3 May, 2022 on SBS Food
Zero Waste warrior Sarah Wilson and Three Blue Ducks owner Mark LaBrooy join Adam in the Cook Up kitchen to create some dishes that use the whole ingredient.
Instead of rinsing out those last bits from your jars of spreads, you can add some extra ingredients to the jars and shake them up for resourceful dressings, sauces and stocks.
"This is a recipe that we regularly feature in our 3 Blue Ducks restaurant in Rosebery. It's a great way to use the whole fish and the head, something that is commonly discarded has some very tasty morsels located in the cheek and wings."
Episode 33 | Sweet Comfort Food
Airs 7:00pm Wednesday 4 May, 2022 on SBS Food
Adam, comedian Gen Fricker and The Old Fitz chef Anna Ugarte-Carral create some delicious comfort foods of the sweet kind in the Cook Up kitchen.
"Porridge does not get the respect it deserves – a low GI hero of breakfast that deserves the glow up kale and sweet potato have gotten in recent years."
"I obviously cannot say I invented this recipe (at all), but it is a favourite and can be tweaked to another level by adding different cheeses - blue cheese if you fancy. Take the cooking time down slightly for a more custardy texture."
Episode 34 | Breakfast For Dinner
Airs 7:00pm Thursday 5 May, 2022 on SBS Food
TV personality & chef Jason Roberts and head chef at Sydney restaurant Red Lantern Mark Jensen are in the Cook Up kitchen with Adam creating breakfast dishes for dinner.
For a Croque Madame, a classic French bistro dish, a ham and cheese toastie is stepped up with a coating of creamy sauce and then topped with a fried egg.
"This Vietnamese version of congee uses uncooked rice so it retains a firm rice texture, but you can use leftover rice in the recipe... The flavour is familiar, warming and comforting. You can boost the intensity of flavour by adding fish sauce and sliced chilli to garnish."
Episode 35 | Mexican
Airs 7:00pm Friday 6 May, 2022 on SBS Food
Adam hosts Mexican Deli owner Rosa Cienfuegos and Chica Bonita chef Alejandro Huerta to create dishes from our guests' home country of Mexico.
"This is my own recipe and signature dish at my shops, although tamales original version and or author are unknown as it is one of oldest dishes from Mexico."
"One of the most traditional Mexican dishes, originally from the city of Hidalgo in Pachuca, Mexico. Lamb is traditionally cooked in a pit covered with banana leaves and then eaten with salsa, consomé and tortillas. This was my mom's favourite thing to eat on Sundays with the family."
Episode 36 | 90's Dinner Party
Airs 7:00pm Monday 9 May, 2022 on SBS Food
Grab your hyper colour t-shirt and bum-bag, because were going back to the 90’s. Adam, actress Virginia Gay and political satirist Mark Humphries are in the Cook Up kitchen creating their ultimate 90’s dinner party dishes.
Hailing from Cornwall in the south of England, syllabub is a dessert of sweetened cream and liquor. This recipes adds pureed fresh strawberries into the mix, and the suggested liquor of choice is Advocaat or brandy liqueur.
"Quiches are a 90's dinner party classic, and caramelised onion and quail eggs two deeply 90s ingredients. You can make this quiche... without the quail eggs if you can't find them anywhere, just add more cheese, or bacon, or prosciutto, but the thing you can't skimp on is the time it takes to caramelise the onions."
Episode 37 | Locally Sourced
Airs 7:00pm Tuesday 10 May, 2022 on SBS Food
SBS News presenter Janice Petersen and comedian Dane Simpson join Adam Liaw in the Cook Up kitchen to create some dishes using locally grown and sourced products.
"I had the famous snapper pie at The Boathouse at Blackwattle Bay many years ago and have given it a crack at home. I draw inspiration from the original but in my version, the trout is the star." Although making your own pizza base is a little more effort than buying a ready-made base, it can be fun and interactive activity with kids or guests, and is worth it for the final flavour and texture.
"I had the famous snapper pie at The Boathouse at Blackwattle Bay many years ago and have given it a crack at home. I draw inspiration from the original but in my version, the trout is the star."
Although making your own pizza base is a little more effort than buying a ready-made base, it can be fun and interactive activity with kids or guests, and is worth it for the final flavour and texture.
Episode 38 | Tasmania
Airs 7:00pm Wednesday 11 May, 2022 on SBS Food
Author and lecturer Bruce Pascoe and chef Jared Ingersoll are creating all things Tasmanian in the Cook Up kitchen with Adam.
"Steamed oysters with butter sauce is something I picked up when cooking at the Square in London years back, the lettuce and chive seasoning is an awesome combo. Ideally the pickle should be made a couple of days in advance but will be tasty as on the day."
While this dish has a double-hit of wasabi in the dressing, it uses fresh wasabi, which has a grassy flavour and much more of a subtle kick. Just the thing for sweet and briny Tassie oysters.
Episode 39 | Movie Night
Airs 7:00pm Thursday 12 May, 2022 on SBS Food
Adam, food writer Kate Gibbs, and former MasterChef contestant Aaron Harvie are creating some fun movie night meals in the Cook Up kitchen.
"The sauce in this dish is a fun play on the traditional best friend of the steak... Béarnaise Sauce. It's easy to make, delicious to eat and is pretty hard to mess up, no matter how bad a cook you are."
"This is finger food at its best. It's messy and delicious and the kids love it as much as the adults, just omit the chilli at the end for them. I love short ribs done like this – it's not the traditional slow cook but having a little texture to the beef is a bonus here."
Episode 40 | Blast From The Past
Airs 7:00pm Friday 13 May, 2022 on SBS Food
Adam is joined by newsreader and Indigenous advocate Narelda Jacobs and chef Bridget Foliaki Davis to create dishes that remind them of the past.
"I was born with a literal scone in my hand. On the day of my birth my great great Aunt Edna was dispatched to our house to help look after my brothers and sister as Mum was otherwise indisposed.... Though Aunt Edna's scones were not gluten free, I have recreated as close to her recipe as possible whilst removing the gluten and fortifying them with extra protein."
After the fish has marinated, these skewers are ready in a matter of minutes. Fragrant and tender, they’re a great addition to a summer barbecue spread.