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.
Damn‌ ‌right‌ I‌ ‌love‌ ‌a‌ ‌prawn‌ ‌cocktail! And‌ ‌yes,‌ ‌it’s‌ ‌meant&zwnj...
No, not teriyaki chicken. This combines Portuguese peri-peri with Japanese teriyaki for a fusion that makes a surprising amount of sense. 
Ben makes one of his favourite desserts - developed from a recipe by fellow journalist Annabel Crabb.
Comedian and host Joel Creasey makes his reliable spaghetti carbonara - a hearty pasta with classic flavours.
Adam makes his rose spaghetti - a smooth blend of creamy and tart-tomato flavours.
When I lived in London, Polpo was one of my favourite restaurants. It served Venetian food that was the opposite to the tourist trap slop that Venice is usually...
I used to go to Greek church festivals just to watch the old ladies making these doughnuts like machines.  I was always excited to watch and even more to eat...
Nigel makes the perfect crispy entrée with pecorino - a hard cheese made from sheep's milk.
Adam makes his chilli honey baked chicken - a simple weeknight dinner with a classic sweet and heat flavour combination. 
This pizza style originated in Long Island, New York, reminiscent of the style of pizzas made by Italian grandma's who didn't have access to a pizza oven. It's...
This recipe is the healthy version of a Snickers bar, without the lack of flavour that comes with some healthy desserts. It’s dairy-free too so more people can...
The classic flapjack is such an easy option for a quick arvo-tea treat and look all the more prettier (and sweeter) with a dusting of icing sugar.