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.
Orange and ginger work so beautifully together, a pairing which is elevated even higher with a creamy lemon icing to balance out the spice. Queue the kettle.
A version of this dish was the first dinner I ever cooked with my family when I was just 8 years old. I’ve updated the recipe a bit since then, but it’s still as...
This is a dish best planned in advance, as it requires 2 days of marinading to give the duck the most intense orange flavour and such incredible tenderness. Well...
This is a personal interpretation of the classic warm sauce of garlic and extra virgin olive oil which features garlic in an equal starring role.
I love this recipe because it’s a great way to showcase olive oil as an ingredient with a flavour profile in its own right rather than just a condiment for cooking.
Adam's quick and easy block of silken tofu is dressed with spring onion, garlic and two types of soy sauce. Great served as part of a meal, everyone help themselves.
Confession: my freezer is chockas with frozen bananas I never got around to eating before they went almost-black. But since they only keep for three months, that...
There’s nothing quite like a good banana muffin especially when flavoured with coconut, studded with pecans and drizzled with a tangy lemon glaze like these ones ...
This classic New Orleans recipe was created in 1951 at Brennan’s restaurant. Bring back the flambe, I say!
I learned this from my dear friend Phillip who calls it ‘chicken all in.’ You can add whatever aromats you have in the fridge, but bay leaves and thyme go...
Sometimes after a long day I take the one-tray oven route. This means throwing everything into a dish and putting it into the oven for it to do all the work. It’s...
An easy tray bake with spicy Italian sausage, crunchy broccolini and anchovies, with a good grating of parmesan and scattering of chilli.