The Cook up with Adam Liaw

Don't know what to have for dinner? Adam's got you covered weeknights at 7 pm.

Newly added
There's more than meets the eye with celebrated chef and overall legend Adam Liaw. Learn a little bit more about Australia's resident chef-with-a-bun as he heads SBS...
SBS Food has been busy cooking up a fresh new food show, The Cook Up with Adam Liaw, and with 200 episodes, it’s the biggest commission in the network’s history.
Cooking with a wok involves technique, but top chefs Adam Liaw, Jeremy Pang and Harry Quay divulge how to do it like a pro.
Chefs Adam Liaw and Sarah Tiong give SBS Food the low down on how to cook ever-so-tender stir-fry.
Adam Liaw takes on the Celebrity Mastermind challenge on February 22. His speciality topic is Asian cuisine and we're pretty chuffed!

Your favourites from Adam Liaw

Grab some local produce and cook up one of Adam's most popular recipes.

One of the most useful skills in wok cooking is blanching. Par-cooking vegetables before frying means they will cook faster and more completely when combined in the wok.
One of my favourite Japanese foods is okonomiyaki, a kind of Japanese savoury pancake where the batter is mixed with whatever toppings take your fancy. But the...
The shape of these giant meatballs is supposed to resemble a lion’s head and the green vegetables around it, the mane. Destination Flavour China 
Although originally a sandwich developed in New Orleans by Sicilian migrants, a muffaletta is an excellent and portable picnic dish. It’s also a great way to show...
Miso and eggplant are just a fantastic combination. This dish, known in Japan as nasu dengaku, is more traditionally served as a thick miso sauce topping...
This burger was born out of Anthony's love for the traditional American cheeseburger. He wanted to create his own version with all the things he loves. The...
Lucy puts her own unique twist to the reliable Peri-Peri chicken burger.
Rou jia mo is the world’s oldest hamburger. Originating in Shaanxi Province, this hamburger has been made for more than 2000 years. Instead of making the specific...
Legend has it that this was invented when a baker forgot to add flour to an almond and chocolate cake ordered by some tourists at his bakery in the 1920’s. They...
Flans are found all over the world, from the fancy French crème caramels to, orange infused versions in Mexico or Portuguese ones with a hint of lemon. This one...
This is a take on the perennially popular Sticky toffee pudding, instead using the much-loved ingredients of banana and white chocolate – all of which screams ...
Katherine puts a modern twist on an Aussie dessert classic. 
Vanilla sugar is an excellent way to use a vanilla bean after the seeds have been scraped. Pack it in a jar with about ½ a cup of sugar and leave it to infuse the...

Super vanilla ice-cream

This ice-cream recipe is a labour of love, and very much worth the wait.
Slurping is more than welcome with this spicy and soulful egg noodle soup.
A refreshing salad with balanced sharp flavours and plenty of green.
Adam loves Vietnamese broken rice (cơm tấm) dishes, but having all the elements from the pork skin to mung bean noodle omelette can be a little daunting. This...

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