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.
Jimmy Barnes shares his recipe for whole fried snapper dressed with fresh coriander and served with a spicy Thai sauce.
Tom yum goong is a Thai prawn soup with a kick of chilli and fragrant lemongrass, galangal and coriander. Add a good squeeze of lime for that trademark sour taste.
This is my go-to, family favourite comfort food. I love to take my time making this meal and I think it’s the time taken that adds extra love to the deliciousness.
Salt and pepper squid is probably the newest addition to the world of Aussie pub staples, now found next to schnitzels, pies and steaks all over the country.
This is my vegetarian take on nachos using refried beans instead of meat which I find too heavy.
Be it parmi or parma, there's nothing that beats this pub grub classic. Dress it up a bit with fresh herbs and pepper.
Panettone, with its fruit and rich dough, is simply asking to be made into a pudding. It soaks up the rum, marsala, cream and cinnamon for a really indulgent...
A salad that's prime for summer; laden with prawns, cold meat, fresh veggies and a homemade sesame and soy dressing over a bed of soba noodles.
This is Adam's go-to pasta dish with speck, thyme and mushroom; which gets a creamy, umami-loaded dinner on the table in no time.
How best to flavour Aussie lobster tails than with Aussie herbs and citrus? Bring lemon myrtle, saltbush and finger lime to the fresh seafood for amazing results.
Give the classic corn fritter a shake-up with fresh mussel meat, capsicum, bean sprouts and a pinch of curry powder.
Little-known, but very worthwhile, Lao cuisine is absolutely packed with flavours that make for incredible marinades. This BBQ chook is served with a spicy tomato...