--- 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 81 | Sweet Memories
Airs 7:00pm Monday 11 July, 2022 on SBS Food
NITV presenters Rae Johnston and Natalie Ahmat are in the Cook Up kitchen with Adam to create some food memories of the sweet kind.
Corn flakes bring a touch of nostalgia as well as a crunchy element to this vanilla-scented cake. Serve with silky whipped cream to add a smooth texture to the mix.
A sauce of brown sugar, cocoa and boiling water is poured over these puddings just before they're baked, which creates the luxurious self-saucing effect.
Episode 82 | Acid
Airs 7:00pm Tuesday 12 July, 2022 on SBS Food
Adam hosts chef Colin Fassnidge and TV hosting extraordinaire Marc Fennell in the Cook Up kitchen as they create some acidic creations.
Greek yoghurt and lemony sumac bring the perfect balance of creaminess and acidity to this chicken marinade.
Persillade is a punchy, bright-tasting French sauce based on garlic, parsley, vinegar and olive oil. It's just the thing to accompany a juicy steak or roast vegetables, and even works as a sandwich spread.
Episode 83 | Simple Supper
Airs 7:00pm Wednesday 13 July, 2022 on SBS Food
Adam, comedian Gen Fricker, and chef at The Old Fitz Anna Ugarte-Carral are in the Cook Up kitchen to create dinner meals that are of the simple kind.
"I always feel like eating this, which is great because there's not a lot of ingredients (mostly pantry staples) and it's very simple to make. This is my take on Julia Busttil-Nishimura's recipe."
Turn leftover rice into a quick and satisfying, umami-rich meal by cooking it with butter, garlic and chicken stock powder, then serving with a fried egg, kimchi and nori seaweed.
Episode 84 | Signature Dish At Home
Airs 7:00pm Thursday 14 July, 2022 on SBS Food
TV personality & author Jason Roberts and head chef at Sydney restaurant Red Lantern Mark Jensen are in the Cook Up kitchen with Adam to create their signature dishes at home.
"Two of my favourite ingredients in the one dish. What's not to like? Tender, fatty and juicy pork combined with sweet clams. A classic surf and turf dish."
This is a delicious way to prepare a single portion of fish with minimal effort and incredible flavour. Once you've mastered this technique, there are so many variations to play with.
Episode 85 | Hot And Spicy
Airs 7:00pm Friday 15 July, 2022 on SBS Food
The Cook Up kitchen and Adam host soccer legend Craig Foster and restaurant supervisor Fatima Awad Ali Salim to create hot and spicy dishes.
A healthier alternative to frying fish in oil, this water-boiled fish is full of fiery flavour from chillies and Sichuan peppercorns. In Sichuan restaurants, a whole fish is typically used in this popular dish – this recipe adapts it for the home, using cut fish.
This Singaporean classic wins hearts with its sweet and savoury, semi-thick sauce that is richened with miso paste, shrimp paste and tomatoes. Craig serves it with crusty bread over the traditional mantou.
Episode 86 | Dirt - From The Garden
Airs 7:00pm Monday 18 July, 2022 on SBS Food
Adam, Gardening Australia host Costa Georgiadis, and chef Tom Walton are in the Cook Up kitchen whipping up some garden inspired recipes.
A welcome addition to a roast dinner – or as an appetiser on a cold day – this dish combines brussels sprouts, broccoli, cauliflower and cabbage in spices before baking. Served with yoghurt and wedges of lemon.
These little Greek filo pastries are filled with feta and wild greens. For the wild greens, you can use a selection of whatever you can find – amaranth, dandelion, nasturtium – otherwise, leafy vegetables like endive, rocket, chard, silverbeet or radicchio will work.
Episode 87 | Sandhurst Olives
Airs 7:00pm Tuesday 19 July, 2022 on SBS Food
Actor Andy Trieu and the CEO of Sandhurst Fine Foods, Mimmo Lubrano are in the Cook Up kitchen with Adam to dish up their ultimate olive dishes.
This versatile French dip combines salty olives, capers and anchovies mellowed with lemon, oil and sun-dried tomatoes. Spread it on toast for an easy appetiser, stir it through pasta and try it as a marinade for meat.
Upgrade your tomato pasta by roasting cherry tomatoes with olives, olive oil, oregano, garlic and chilli until the tomatoes are warm and wrinkled – and then stirring through the sweet and salty mix with fresh basil leaves.
Traditional olives all'Ascolana are stuffed with a meat filling, usually a combination of meats. The original recipe came from the province of Ascoli Piceno, in Italy's central Le Marche region. The team at Sandhurst have reinvented the recipe and replaced the meat with smoked feta cheese for a modern, vegetarian take on this classic dish.
Episode 88 | Fave Family Recipe
Airs 7:00pm Wednesday 20 July, 2022 on SBS Food
Our guests, food writer Kate Gibbs and former MasterChef contestant Aaron Harvie, and Adam create their family favourite recipes in the Cook Up kitchen.
This simple dish hits all the right notes: tangy tomato rice, sweet and savoury caramelised beef, crunchy fresh lettuce. What’s more, it comes together in just 10 minutes.
"Risotto is one of those great comfort dishes that's easy to make. The best bit is if you are feeling like a bit of a treat the next day you can make Arancini with the leftovers; just roll the leftover risotto into balls with some mozzarella in the centre then coat with breadcrumbs and shallow fry in some oil until golden."
"This recipe has many guises at my place, sometimes crushed olives appear as capers or caper berries – but there's always lemon and chicken thighs, parsley, crispy skin and loads of amazing sauce. I love to serve this dish in the pan at the table, so everyone can get the piece they like and mop up the pan sauces with crusty baguette."
Episode 89 | Rice
Airs 7:00pm Thursday 21 July, 2022 on SBS Food
As rice is a staple for many families, Adam and guests Studio 10 roving reporter Daniel Doody and restaurant owner Jessi Singh give their takes on the world’s most consumed grain.
Jambalaya is a one-pan classic from Louisiana – a dish of rice cooked with meat, seafood, vegetables and spices. Recipes vary between households and whether it is Creole and Cajun-based – this is the Creole version, with tomatoes in the mix.
"We all love a delicious fried rice, and you could literally put any ingredients in a rice dish to make it your own, but my 'Doody's chaotic rice dish' is simple and easy to make. The inspiration for this dish comes from western Chinese cuisine."
Episode 90 | Sweet Tooth
Airs 7:00pm Friday 22 July, 2022 on SBS Food
Adam, Mexican Deli owner Rosa Cienfuegos and Chica Bonita chef Alejandro Huerta are in the Cook Up kitchen to serve up their ultimate sweet dishes.
Bananas with cream (Plátanos con crema) is a beloved dessert in Mexico. This recipe replicate the flavours but in the form of a cheesecake, topped with a canela (cinnamon) crunch.
"The origin of flan comes from the French crème caramel. Some places in Mexico make this dish with cream cheese, cajeta, chocolate and more, but I prefer to keep it simple and classy."