• 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 S2.
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7 Jul 2022 - 1:36 PM  UPDATED 7 Jul 2022 - 1:36 PM

--- 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.

PREVIOUS EPISODE GUIDES
Episode guide | The Cook Up with Adam Liaw S2 | Episodes 71 to 80
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2.
Episode guide | The Cook Up with Adam Liaw S2 | Episodes 61 to 70
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2.
Episode guide | The Cook Up with Adam Liaw S2 | Episodes 51 to 60
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2.
Episode guide | The Cook Up with Adam Liaw S2 | Episodes 41 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 S2.
Episode guide | The Cook Up with Adam Liaw S2 | Episodes 11 to 20
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2.
Episode guide | The Cook Up with Adam Liaw S2 | Episodes 31 to 40
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2.
Episode guide | The Cook Up with Adam Liaw S2 | Episodes 21 to 30
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2.
Episode guide | The Cook Up with Adam Liaw S2 | Episodes 1 to 10
Adam Liaw returns for a massive second season, where he continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2.

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. 

RECIPES
Honey crackle cake

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.

Self-saucing chocolate puddings

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. 

Baked rice custard with stewed fruit

For this nostalgic recipe you can use any almost-gone pears or apples. Once stewed, they're served warm alongside a silky rice custard.

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.  

RECIPES
Sumac yoghurt marinated chicken with quick slaw

Greek yoghurt and lemony sumac bring the perfect balance of creaminess and acidity to this chicken marinade.

Big steak with persillade

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.

Stracciatella with figs and duck prosciutto

That rich and creamy interior of burrata that you love? It's stracciatella, hailing from the south-eastern Italian region of Puglia. In this recipe, it's combined with salty, sweet and nutty elements for a perfect marriage of flavours and textures.

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. 

RECIPES
Spaghetti all’Amatriciana

"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."

Garlic butter fried rice

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.

Chicken and celery soup

"I make this regularly at home when we need something pure and comforting. You can add herbs if you have them handy. Sometimes I add cooked white or brown rice at the end for a more substantial meal – feels a little congee, but not."

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.

RECIPES
Pork belly and clams

"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."

Fish in a bag

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.

Coconut and tamarind grilled chicken

If you're a grilled chicken enthusiast, you'll want to be trying this version at your next barbecue. The coating is a mix of milky coconut and tangy tamarind, and it's served with a fragrant Vietnamese-style dipping sauce.

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. 

RECIPES
Water boiled fish (Shui zhu yu)

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.

Singapore chilli crab

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.

Sahawiq (Yemeni chilli and green tomato dip)

Also known as zhoug, sahawiq is a spicy and herbaceous green Yemeni condiment that can be used as a sauce on meat, fish, rice and chickpea dishes, as a spread and as a dip.

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. 

RECIPES
Tempered roast brassica

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.

Horto pittes 

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.

Chipotle braised silverbeet tacos

Packed full of vegetables and seasoned with spicy and smoky chipotle, these tacos are a satisfying meat-free meal option.

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. 

RECIPES
Olive tapenade on sourdough

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.

Roasted cherry tomato and olive pasta

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.

Olive alla Ascolana (Deep-fried crumbed and stuffed green olives)

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. 

RECIPES
Vietnamese shaking beef with tomato rice

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.

Roasted pumpkin and red onion risotto with nduja

"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."

Tangy roast chicken thighs

"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. 

RECIPES
Jambalaya-style sausage rice

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.

Doody’s chaotic rice dish

"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."

Curry ghee fried rice

"Ghee adds that extra layer of flavour and elevates this simple rice dish for me. This is my go to pantry Indian fried rice as most of the ingredients would be in the pantry or fridge. To make it vegan, just swap the ghee for a neutral oil."

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. 

RECIPES
Banana and requesón cheesecake

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.

Flan

"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."

Sticky red bean pudding

A spin on the beloved toffee pudding, this version gets sweetened red beans folded into the cake batter for a nutty element and is topped with matcha whipped cream.