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.
Originating in Quebec in The Great Depression, this economical pudding was once made just with sugar, water and flour. Modern versions have moved away from the...
I love miso soup. This version of miso soup is made with pork, and there are many different styles of soup. It's very healthy and not expensive to make, but it...
Marc prepared this dish with permission from Mike McEnearney from Kitchen by Mike, one of his favourite restaurants.
Curried sausages have been an Aussie family favourite for decades, but have you ever tried them with a Japanese twist?
Ross presents a tart alternative to a regular rack of ribs for his Cheap and Cheerful contribution.
This is a favourite at home and relies on some pantry basics plus a few fresh things. I came up with this on a cold, rainy day, but I was craving the delicious...
Some good things take time, and this classic Provencal lentil with roasted chicken drumsticks recipe is no exception. Taking only 10 minutes to prepare, sit...
A lot of people are baffled when they see my kids happily eating lentils for dinner. I’ve been feeding them this super quick and simple red lentil dhal recipe...
Thai cuisine Queen Palisa Anderson shows us how to make a simple sprouted lentil dhal for her Cheap and Cheerful contribution.
Noodles stirred together with oil and a savoury sauce are tremendously common throughout Asia, but dishes like mazemen, mee pok, Hakka mee and bak chor mee haven...
Mark Humphries walks us through his take on a Singapore-namesake noodle classic which originated in Hong Kong, inspired by the Indian-Chinese influence of...
Make this Indonesian street food favourite without a single instant noodle in sight.