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.
A Singaporean specialty, among locals this dish is arguably more popular than the chilli crab that visitors to Singapore love. There are many different variations...
Known as Sardinia's gnocchi, malloreddus are a small pasta perfect for soaking up flavour as they do with this fresh crab cooked in a salty lemon butter.
This dish is from the city of Alghero on Sardinia’s North Western coast, where the best rock lobsters (also called ‘spiny lobsters’) are found.
I avoided this as a kid, but now I’m an adult I see it as a necessary part of a banquet – almost a palate cleanser that sits between more flavourful dishes or...
Prawn cocktails are simple but learning how to poach your own prawns changes everything. The method not only gives you crisp prawns, but also a big flavour not...
An easy throw-together seafood pasta with a good lug of lobster oil for a decadent shellfish flavour topped with tarragon and chives.
A fiery stew of pork belly, coconut and chilli, I prefer to keep my version a little more tame with large red and green chillies, and leave the heat of the bird’s...
Chicken humba is a dish often served at our family gatherings. It brings back many good memories of my grandmother and this is now my own version, in remembrance...
Also known as an eggplant omelette, the tortang talong sees eggplant grilled over open flame then fried with eggs and spices.
A classic that needs no introduction, be sure to start this the night before and leave it in the fridge, the flavours will all soak and mature for a really boozy,...
These little jellies use agar agar, and are thus vegan. The juicy lychees are encased in the set coconut water and are refreshing on a warm day.
Biscotti or lady fingers are wildly popular in Italy. My take on them includes the cheeky addition of a little flour which, while almost risqué, adds a lightness...