The Cook Up with Adam Liaw

Don't know what to have for dinner? Adam's got you covered weeknights at 7.00pm

Uncover what makes a great Vietnamese salad.
Sydney Cebu Lechon owner Will Mahusay talks about Filipino pride, banana-cue, and how the Australian lunchbox has changed over the past few years - both on the...
Though the lauded 'kiwi queen' Frieda Caplan didn't in fact name the fruit, she played an integral part in making it known worldwide.
Don't let the housing market pit you against high-achieving superfood. This nutrient-dense fruit will be all you avo want with these exciting and dynamic recipes.
History shows we have an eternal love for keeping it simple in the kitchen. Long may it last.

Following Food

With so many incredible recipes available why only choose one? Every Thursday night we follow food with Adam Liaw and this week it's all about comforting desserts.

Beef stroganoff to a Russian is like a carbonara to an Italian. Something we just whip up without a recipe in little time using very few ingredients.
This pop of capsicum and eggplant is a relish-must in my house. Great with cevapi, or any barbecue meat, on top of vegetables or scooped up with bread, or for...
Do you know the crispy edges of a grilled cheese or well-baked lasagne all too well? Now it’s available in biscuit form.
Filo pastry is a staple in Dimitra's household and the key to great filo pie is that drizzle of butter between each layer and this complements the pastry...
Regular buttery cake is great, but have you ever set a huge slab of cream cheese onto a giant sweet biscuit?
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...
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...
This version of the classic is served with a seaweed salad and nori mayonnaise. 
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...
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...
This lighter version of the classic Gratin Dauphinoise is made with stock instead of cream. It still uses a fair bit of butter and cheese though.
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. 
A simple cucumber salad with sour cream is a perfect match to ghee-cooked crumbed fish. 
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...
The salasa verde is a great accompaniment to meat, seafood and vegetables or even as a salad dressing. 
I call this Scarborough Fair chicken after the old Simon and Garfunkel song, because those the herbs that I'm using: parsley, sage, rosemary and thyme.