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.
One of the most versatile foods in Hong Kong, this steamed dumpling recipe tastes just as great if you wish to use a different folding or cooking method to make...
These are classic wontons made with dried shrimp, prawn meat and pork shoulder, boiled and scattered with spring onion.
This recipe makes quite a large quantity of pork dumplings, but they can be frozen for those cheeky late-night snacks.
Fishballs are a common ingredient in Asian cooking. They make this a really easy curry as they absorb the spices and sauces.
These classic Hong Kong tarts don't call for many ingredients, but the tricky part is to not overcook the egg to ensure that perfect creamy consistency.
This dish is my version of a classic dish you would find at any daipai dong in Sham Shui po.
This traditional Chinese claypot dish serves up a variety of cured meats with a homemade sweet soy sauce.
The cuttlefish absorbs the chilli right up for a spicy dish accompanied with a soy butter and soft bread.
XO is a sauce that is named after a high-end drink with expensive ingredients and back in the days served at high-end restaurants but now a staple condiment in...
Taking its name from Hong Kong's emblematic safe-haven for boats in intense weather, the prawns are deep-fried in chilli, spring onion and black beans.
This is just one of my mum’s simple, delicious home-cooked recipes. I grew up eating this and it’s one of my favourite dishes. Using Lee Kum Kee cha siu sauce is...
Wok fried in a blend of sauces with oyster tomato, Worcestershire and soy all bringing their respective flavours to these easy prawns.