The Cook Up with Adam Liaw

Don't know what to have for dinner? Adam's got you covered weeknights at 7.00pm

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.
Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

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 is a comforting Sunday night style supper. A smooth creamy tomato soup with a toasted flatbread full of melted cheese, all with the deliciously woody aroma...
Inspired by Cole's French Dips in Los Angeles, this sanga brings its A-game, with slow-cooked beef ribs, gruyere cheese and a rosemary butter.
This simple roast lamb takes a spin through Japan, turning red wine and rosemary into a rich teriyaki glaze.
These Mediterranean-inspired breads would make a fantastic barbecue side or a tasty snack. This dough is more like a thick batter, which you spoon onto the baking...
Kimchi, with its slightly tangy, slightly spicy flavour makes the perfect base for a pancake batter. The goat's cheese helps to balance it out with the impossible...
The addition of goat's curd to this mega marshmallow makes it every bit delectable as it looks. Served with a fresh pineapple and citrus salsa.
Pan-seared tuna rubbed generously with spices and fresh lime served on a bed of smoked eggplant, olives and tomato.
Sheikh el mehshi brings Middle Eastern comfort food to your weeknight menu. Creamy baked eggplant stuffed with lamb and pine nuts, topped with herbs and served...
Famed to be the favourite dish of the Japanese daimyo Oda Nobunaga, this dish originally used the red miso of Nagoya, but these days you can use any miso you like.
This pasta celebrates the best of fungi, with thin slices of tender wild mushrooms and a good drizzle of black truffle oil.
You definitely don’t need to be vegan to enjoy this. The key is hitting the umami as often as you can
Silvia Colloca shares her recipe for a pasta dish that's full of Mediterranean flavours and goodness. To be served with crusty bread, of course!