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.
In Sardinia, this casual stack of flatbreads, tomato sauce and cheese is known as pane frattau and is a fantastic way to make use of bits and pieces of Sardinia’s...
When I think of Sardinian cuisine the first two things that come to mind are fregola and bottarga. They’re such unique ingredients which also happen to be two of...
Stuffed pasta, such as culurzones, requires a slightly softer dough than long pasta shapes such as tagliolini, so this dough has a couple of extra egg yolks added.
Battata harra literally means ‘spicy potatoes’. This is traditionally a Lebanese potato salad that is eaten as a cold starter. This recipe takes the same flavours...
Ceviche is fish pickled lightly in acid - typically it's made with a firm white-fleshed fish but Guy takes a turn on the dish highlighting the classic combination...
A healthy and colourful bowl of fresh salmon, wasabi, Japanese mayo, avo and hot rice.
A Chinese takeaway classic, Adam Liaw shares his version of lemon chicken, which includes a rice wine and ginger sauce and does away with the gluey marinade...
Lemon lime and bitters is such a great flavour combination and it works especially well with this twist on the classic lemon drizzle cake.
This pie originated in Ohio in America's Midwest, crafted by the Shaker community. Meyer lemons - with a thinner and less tart skin - are traditionally used, as...
If you’re looking for a coffee hit on a hot day, this is the answer. The vanilla-bean cream cuts through the granita for a refreshing dessert.
It’s hard to imagine an easier dessert than this. Vietnamese coffee is known for its characteristic fragrance which pairs well with the mascarpone cream.
Coffee isn’t just about your morning caffeine hit. It’s an ingredient, albeit a bitter one, just like any other and works incredibly well as a rub for slow-cooked...