The Cook Up with Adam Liaw

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

Newly added
From Japanese home meals to 'bad pasta' to publishing a popular cookbook; Yumi Stynes is on a unique food journey.
Jane and Jimmy Barnes substituted pub rock for publishing, sharing their favourite family recipes in a new cookbook.
Dumplings come in all shapes and sizes, from the wonderful wonton to the ravishing ravioli. In some cultures, these palatable parcels have great historic meaning...
While duck isn't a common poultry protein in western culture, it flies in French and Asian cuisine. Its strong and fatty flavour makes it a tender contender for...
Rice, lentils and onions are all you need to make a traditional Middle Eastern mujadara.

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.

A lamb stew with all the joys of a low and slow. With minimal prep, it practically cooks itself in the oven. Spuds, pappardelle or a crisp green salad are all calling....
“Although over the years we have made several different versions of veggie and bean burgers, patties and cakes, nothing is quite like a grilled portobello...
Banana and caramel are one of life's great pairings. Add to this a boozy ice-cream to cut through all the sweetness and you've struck dessert magic, friends.
I still remember my mother rolling out her homemade pastry onto cotton sheets, begging us not to touch or step on them. Pita was my lunchbox food and burek was...
Do you know the crispy edges of a grilled cheese or well-baked lasagne all too well? Now it’s available in biscuit form.
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. This one is more inspired by the simplicity of...
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 ...
Dessert extraordinaire, Katherine Sabbath puts a modern twist on a classic Aussie biscuit. 
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...