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.
Australia's own bread, with a twist. The sweet chocolate and golden syrup add such a warming balance to the nutty roasted wattleseed and macadamia.
Whole, local BBQ calamari served atop finger lime pearls and a creamy tarator puré of macadamia, sourdough and chardonnay vinegar.
Quick and easy stir-fried chook cooked in a sauce that's salty and slightly sweet, finished with a good serve of cashews. Simple and incredible.
A very simple risotto, with the saltiness of bacon and meatiness of mushrooms all you need. The twist is the lemon zest at the end, lots of parmesan and parsley....
If I’m ever feeling a little unwell or down in the dumps, this is the dish I make. I’ve been eating this my whole life.
All year around I eat Japanese rice. It is our key element to my everyday meal. We love cooking rice with seasonal ingredients, and it is very easy to make and...
Beef cheek is beautifully tender and makes for a wonderful ragu. And how better to enjoy a rich, slow-cooked ragu than encased in flaky pastry?
These wings are slowly boiled in beer with an aromatic blend of spices and chilli, then dusted in cornflour and deep fried for a powerful take on the bar-snack...
Serve these crisp pieces of deep-fried flathead alongside the fresh sauce Andalouse - a tomato, onion, capsicum and mayo emulsion from Belgium.
 This dish was a classic we learned to cook at an early age. As I’ve grown older, I have tweaked the original recipe a little for nostalgic Scandinavian effect.
This is something you would often see alongside a meal in our house. It goes well with rendang or satay. It’s perfect for hot weather.
A thin rice-paper pancake, topped with fried pork belly, spring onion, chilli and ginger topped with coriander and mayo.