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.
Furikake is a popular rice seasoning in Japan. You can buy it pre-made in jars but this recipe is Linda's signature blend. It makes extra but it'll keep for ages...
This is one of my favourite raw fish dishes because it blurs the lines between cured and raw. The lovely salty flavour of the bonito and umami flavour of the...
This version of the classic is served with a seaweed salad and nori mayonnaise. 
For this recipe, you’ll need some leftover fat and juices from roasting a chicken. It’s best to make the mash while the potatoes are still hot, otherwise they go...
These are inspired by the one and only Heston Blumenthal. Three steps to the perfect chip - the result of Heston’s countless hours of experimenting in his...
This lighter version of the classic Gratin Dauphinoise is made with stock instead of cream. It still uses a fair bit of butter and cheese though.
This Kerala Christian-style fresh fish stew is made with coconut cream, mustard seeds, curry leaves and turmeric.
The kombu used in the curing of the fish adds umami notes to this delicate dish. 
A simple cucumber salad with sour cream is a perfect match to ghee-cooked crumbed fish. 
This is a very healthy, tasty herb omelette usually served with herbed rice and deep-fried fish and served on the first night of the Persian New Year which...
The salasa verde is a great accompaniment to meat, seafood and vegetables or even as a salad dressing. 
I call this Scarborough Fair chicken after the old Simon and Garfunkel song, because those the herbs that I'm using: parsley, sage, rosemary and thyme.