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.
Where would Australia be without the Bolognese toastie? It’s fed generations of children since the 1970s.
A toastie to behold - the Napolitan sandwich is filled with cheese, ham and tomato, dipped in egg and then fried until golden and crisp.
I was a vegetarian until I was 19, so spanakopita was a staple in our house for all of our special family occasions. I love injecting these simple flavours into a...
There's little more comforting, or satisfying, than sinking into a fresh, hot chicken pie. Using frozen pastry takes the hardest step out of the process, and from...
I don’t think healthy food and delicious meals should be mutually exclusive things. This is one of my go-to meal prep recipes that helps me stay fuelled as an...
Worlds collide in this piece of pastry art, with Thai green curry paste, slow-cooked pork, coconut cream and lime all united in pie form. 
An old favourite. I like to make mine ‘bianco,’ without carrot or tomato, but this requires you to caramelise the onion and celery for sweetness.
The poule au pot is a French favourite that packs quite a bit into the one pot, with chicken thighs, sausages and plenty of herbs and veggies, served with a...
A unique take on the traditional Ethiopian dish, gomen be dinich (potato), substituting the potato for pumpkin for a delicious winter warmer. Easy to make and...
Adam turns the already comforting minestrone into something yet more hearty with minced Italian sausage and rice.
This wonderfully simple version of an iconic Jewish recipe - traditionally enjoyed at Passover but actually enjoyed all year round - originates from Melbourne’s...
Slow cooked, the mushrooms in this broth are beautifully tender and spiced with Chinese soup spices like cinnamon and star anise.