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.
Adam Liaw shares his fresh take on the classic Aussie bacon-and-egg brekkie. The eggs are baked in pea purée then topped with salty bacon and parmesan.
I love using the same ingredient in more than one way in a dish, as well as with a contrast of textures. Good with fresh or frozen peas, it is easy enough for...
This dish is all about beautiful fresh produce. The peas have to be freshly podded, the horseradish freshly grated, the burrata fresh and creamy, the best...
For such an outstandingly simple thing, these kabak are so elegant. They sing with the flavours of dill and zucchini, have a light and crispy texture and are...
Kebab ali nazik is one of the most popular dishes in Turkey with grilled kebab meat on top of a thick eggplant and yoghurt sauce. This homestyle version uses lamb...
'Festive soup' from Gaziantep brings together lamb, chickpeas and ground-rice meatballs in lamb broth, thickened with yoghurt, flour and egg - all served with...
This dish was inspired by travels to the north of Italy a few years back where they used the local large lemons (also famously used for limoncello) that were...
This bitter salad adds hits of sweetness and creaminess from grapefruit slices and blue cheese. You’ll need a domestic blowtorch for this recipe.
There's so much flavour to this salad from the tart grapefruit to the fragrant lemongrass, the fried shallots and salty anchovies.
These beautifully spiced cakes are made with olive oil for a moist batter, and can be garnished with apple chips for a burst of sweetness and extra spice.
A stunning stack of whole fresh prawns, fennel, herbs and a drizzle of a sweet and tangy citrus caramel that adds a complex flavour profile.
Gunpowder is the name of a spice blend that contains dal that's common in Southern Indian cooking, used here to spice up fried brussels sprouts.