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.
These tofu doughnuts use the silken variety to make a sweet batter that's then deep fried and dusted with cinnamon, icing sugar or sweetened kinako (soybean) powder.
Tofu is such a wonderful ingredient to use for its versatility. This is a cheat’s version of tau hu nuoc duong that is easy to make at home. 
Radio presenter Linda Marigliano shares her recipe for an easy, one-pan tofu dinner that's fragrant with a bit of heat.
This is the crumble I make every time a friend has a baby! I drop around a bag of the crumble topping, a tin of apple (or pear) and some delicious thick cream.
Adam brings his youghurt to the thickness of double cream for a velvety contrast to the icy, crisp granita.
The pork belly develops an incredibly crisp skin as it slow roasts in a spiced marinade that keeps the meat moist and juicy.
Adam Liaw's fried version of Greek spanakorizo is absolutely delicious, and very simple to make.
Christine Manfield's gravlax dish beautifully balances the cured fish with the creamy yoghurt and cucumber tzatziki.
Salmon and dill make for a perfect pair, and what better way to achieve that perfectly crisp skin than pan-frying it in a dill-infused butter?
Mamoul bi lorz feature intricate designs that makes them as much art as biscuit. The centre is filled with crushed almond and both rose and orange blossom waters...
Tahini is used to grease the base and sides of the cake tin for a delightfully moist outer to this dense almond cake, perfect with a hot tea or coffee.
Traditionally made with ground apricot kernels, this Chinese almond pudding is made much easier by using commercial almond milk and spiking it with a little extra...