The Cook Up with Adam Liaw

Don't know what to have for dinner? Adam's got you covered weeknights at 7.00pm

With summer just around the corner, stone fruits are making a plum-back. The humble plum is a force to be reckoned with, so tread carefully. When done right, these...
Cooking teacher and cultural ambassador Tinsae Elsdon talks about growing up in Ethiopia, her favourite childhood dishes, and the importance of keeping soul...
Sometimes bland is exactly what you need.
Don’t let the name scare you! This explosion of colour is a very kid-friendly chilled dessert - perfect for summer parties. With minimal ingredients and hours of...
Olive oil is the sneakiest of all pantry staples. It's great for a sear, coat, marinade, the list goes on. It also adds moisture to desserts and is a simple...

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.

Sometimes referred to as fake moussaka due to the omission of meat and potatoes, this recipe is a great vegetarian dish that doesn’t compromise on flavour.
"So tasty and good, the combination of these flavours makes for stunning vegetarian burgers. Get into pickling vegetables, because they’re not only good for you,...
If you like food that has a little kick, you'll love these stuffed jalapeno. The chorizo crumb adds an extra dash of smokiness, and a little goes a long way. This...
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...
This is a classic French sauce that can go with most meats, fish, and vegetables. Traditionally only the liquid from the reduction is used, but I like to just...
This dish is one of Ethiopia's favourite breakfasts.
Make your own sausage mince and sandwich it between slices of toast with silky scrambled eggs and BBQ sauce for a monster breakfast sanga.
This is the perfect summertime ragù. It follows the same slow and gentle cooking principles that all ragùs require, but the result is light and zesty, yet...
This is a good one for if you wish to upgrade from a chicken tray bake; with speck, cream, wine, vermouth and butter. Pure indulgence.
This is a lo-fi, high returns approach to Saturday night dining, when your motivation is hang-time with your friends, not spending hours in the kitchen.
From concerts to curry, Jimmy Barnes does it all. His duck curry is done in 20 minutes, featuring lychees and Thai basil for a fragrant meals.
Known in Rajasthan as safed maas (literally ‘white meat’) this white lamb curry is mild and fragrant. 
Jane Barnes shares how to make a spicy Thai green curry from scratch, with lobster, bush chillies and decadent coconut cream.
These poke bowls are one of the quickest things to cook, particularly if you keep some quinoa cooked in the fridge. It’s bowl food at its best (and also handy if...
Easy peasy! This meal is a quick throw-together of rice, beef mince, peas and classic Cantonese flavours like dark soy sauce and white pepper.
If you have left over lasagne in the fridge, then simply wedge a piece between two pieces of buttered bread and toast in a jaffle iron for the easiest TV dinner...