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 is a quick and easy side set to complement any robust main dish with its zesty flavours.
Nelly combines hot and cold with this quick and easy balanced dish. His chimichurri sauce lives to offset his spicy ground lamb.
This has to be one of my favourite South African recipes because it brings together so many of the diverse flavours that make up the rainbow nation. It's a...
A very simple salad that eats like a meal. Add some toasted sourdough on the side if you really must. 
Picadillo is one of the earliest examples of fusion cuisine, tying in Latin American flavours with Filipino staples.
Soboro is a Japanese meat and rice dish popular in donburi cuisine. The name refers to the small pieces of protein, usually ground meat and egg, that are cooked...
Mikey puts a Mediterranean twist on a humble Aussie pub-feed classic. His tabouli infusion is a far cry from the standard four-leaf-mix.
Mark throws it back with a hearty family dish. With deep rich flavours you know and love, it's time to bring back this classic. 
Beef tataki is a Japanese dish of thinly sliced raw(ish) beef that has been seared on the outside. Often served with grated garlic, this version also adds a salad...
Benjamin takes a hefty risk making his own version of ramen for the Ramen King himself, Adam. The dish is quite literally a melting pot as Benjamin incorporates...
Taste the sea anytime and anywhere with these mini prawn chips - with real prawns.