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.
Its hotly debated origins are a source of continual contention in the food world, but this particular version is all about a quick, easy way to achieve a...
This is one of the easiest and fastest dinners you could imagine. This simple fisherman’s dish hails from Hokkaido, known in Japan for its seafood and dairy. 
This one-pot Middle Eastern favourite makes an easy, quick meal. 
This is a great way to use up yesterday's bread. 
Make up a platter with fresh, chopped seasonal vegetables and scoop up the cashew, parmesan and herb dip. 
This simple “crumbed” chicken uses no flour, no egg… and even no crumbs. Match it with a salad full of herbs and it makes for a simple and deceptively light meal.
These are the perfect way to use up veggies and herbs in the fridge, ensure the kids are eating a nutritious snack and best of all, you can freeze them - perfect...
Onigirazu is basically a sushi sandwich. It's very, very simple and a favourite for my children's lunchboxes.
Banana-cue is commonly sold by street vendors in the Philippines. It’s a popular mid-late afternoon snack and the vendors serve this treat on a barbecue bamboo...
I usually like to barbecue my meat with nothing except a good layer of sea salt, but when I’m feeling like something with a little bit more of a flavour hit, I...
Smoke the beef fat in a barbecue to create a rich vinaigrette where the smoky notes are balanced with shallot and lemon.  
This is a variation on one of my favourite meals, steak with an easy mushroom and onion sauce. A dash of dark soy sauce adds extra umami.