The Cook Up with Adam Liaw

Don't know what to have for dinner? Adam's got you covered

Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2.
From Asian classics to versions with flavours from Nigeria, Greece and Australia, take a trip with a bowl of fried rice.
Crunchy in texture and umami in flavour, the nori sheet is a wide seaweed world of possibility. Nori in your dip, with your popcorn or on your cheesy miso pasta.
Presenter Janice Petersen's owes her diverse palate to the rich culture she was born into.
From the Blue Mountains to Bondi to Byron Bay, Tom Walton brings his Middle Eastern cooking across Australia.
A classic omelette and bruschetta brunch gets a native Australian makeover with an array of indigenous ingredients. These bring with them new flavour dimensions,...
"I love this lasagne because I throw in whatever vegetables I have in the fridge that need to be used up, along with herbs, random bits of cheese and of course,...
This recipe uses skins from potatoes that have either been baked or roasted whole with their skins on for making mash or gnocchi. You can also just use peelings...
This recipe yields 1 kg of mix. But the raw mix is great, rolled into cylinders and frozen. Then you have cookie dough ready when you like to make freshly baked...
"I make brownies a lot and I started about 20 years ago, using a Donna Hay recipe. Over the years I have changed the recipe quite a bit and added different...
This colourful Asian salad brings a heap of fresh vegetable goodness, teamed up with sliced lamb steaks and a creamy, satay-like dressing.
"Hulk green and smashingly good. My broccoli and crab soup is a great way to get more greens into your diet. Once you've soaked the kombu for a few hours, it...
Instead of adding lemon juice to this recipe, the pasta gets its citrus flavour from sorrel and lemon myrtle, which both adding a little extra earthy uniqueness.
Marinated in pineapple juice and served with caramelised grilled pineapple, these pork chops will bring tropical summer vibes to any mealtime. They're perfect for...
"This is my mother's famous chicken schnitzel recipe. You can crumb the chicken straight after dipping in the marinade or cover and refrigerate it for 2 hours...
"This is a dish my mum would make for us very often. Mainly eaten for breakfast or lunch, this dish is a part of her Guyanese heritage."
This hearty winter warmer is served with a smooth chutney made from the stalks of the silverbeet and parsley. The chutney has hint of brightness and sharpness to...