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 was a dish we created that made a premium product with simplicity of adding potato gems and greens. Perfect for the entire family. Simple and fast.
Wattleseed adds a delightful warmth to desserts - some say it has a mocha-like aroma and there is a distinct natural sweetness to the smell.
Salmon fillets perfectly pan-fried and covered with a saltbush and aniseed myrtle butter, with a squeeze of fresh lemon. Adam borrows from the French meunèire, a...
This Australian spin on the classic Greek filo pie swaps spinach for native warrigal greens and is seasoned with saltbush and spearmint.
Blending Middle Eastern with Australian flavours, Adam shares his recipe for these juicy lamb skewers, coated in a wattle seed and bush tomato tahini.
This dish is a family favourite and has fed many a hungry Koori kid. With tins of corned beef being popular to many peoples of the Pacific, bully beef and rice...
A whole roast butterflied chook covered in Adam's rich, buttery mushroom sauce with white wine and cream.
There’s nothing special about these ingredients, it’s just a lot of the flavours I love and all you need is a wok.
Merne ntange is the Arrernte word for food from plants and seeds, combining two indigenous food groups. Think of this as a Café de Paris butter of native...
My aunty taught me this one, and it’s become my go-to. Super simple. As far as toppings go, I like to re-create my childhood cafe favourite.
On the menu: Turmeric-roasted cauliflower, cucumber, mint, house-made pickled onion, pepperberry, baby spinach, pine nuts and sultana mix with a macadamia-oil...
Perhaps a strange-sounding mix, the dark chocolate and cocoa add a richness to the kangaroo stew rather than much sweetness.