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.
One of the ancient desserts hailing from Gaziantep, in south-eastern Anatolia where the world's finest pistachios come from.
Cooked lettuce takes on flavours wonderfully. If your crisper draw is all leaves but you don’t feel like a salad, give this technique a try. 
Apricots, anise, almond and pistachio are like an A-Team of flavour combinations. Each plays their role impeccably, but they all bring something different to the...
This quick and easy to make bread is gluten and sugar free, it’s yummy to eat plain or toasted with a little butter and honey. After it’s cooled, slice and freeze...
There's no limit when it comes to salad, as the green goddess proves; herbs, citrus, veggies, fruit and even buttermilk make an appearance.
This bulked-out guacamole takes it from a condiment to a side dish, perfect alongside barbecued meats, fried haloumi or just served with a few tortillas.
This recipe can double as an anytime day snack, but it’s what you’ll find me snacking on after every service late at night. The toasted nuts and coconut are a...
There's brie, and then there's loaded brie. Nestled in crusty sourdough, topped with pine nuts and dressed with thyme and honey, this is a spectacle of a...
Café de Paris butter, made with Dijon mustard, herbs, capers and anchovies, melted over fresh, hot popcorn.
In Japan, ordering tonkatsu will get you a crumbed and fried pork cutlet. Adam marinades his and slow cooks it until falling off the bone, served with a tonkatsu...
A clever childhood recipe now turned into a bit of a retro party staple. A dish we have been serving in the bar at Mjølner since the inception of the venue. Works...
When I cook for one I often eat this meal. It’s comforting and tasty and relatively healthy. In a share house I lived in many years ago, I would call it 'the...