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.
My dad would always have ridiculous amounts of zucchini and basil in the garden and this was a great way to use it every day in my breakfast. Plus, it’s...
A light, fresh corn and beef salad drizzled with a fresh dressing of toasted rice, lime, chilli, fish sauce and coriander.
A beautiful lemon and olive-oil cake that's moist, full of flavour and topped with delightful flowers and rosemary.
Adam Liaw shares his wok-fried pork belly recipe, featuring a few simple ingredients for a quick week night throw-together.
Sprinkled with trout roe and drizzled with a superb lemon myrtle butter, river trout is a mild fish with soft flesh, perfect baked whole or on the barbie.
My mother and sister both live in Berry, on the south coast of NSW. Usually, I like to sit and drink the wines with them, but if there’s ever any left, this is a...
If I were to think of something that reminds me of being in southern France it would be this dish. A couple of these tomatoes and a glass of rosé and I am in heaven.
Linda Marigliano's throw-together stir-fry with sesame oil, garlic and chilli to flavour the mushroom and lettuce is great for either a dinner party or a...
A gorgeous whole roasted cauliflower draped with a black garlic miso sauce and served with a quick spring onion salad. 
A classic Lebanese salad with a garlic-vinegar dressing balanced by the creamy crumbled feta.
This is quite an elaborate recipe, a riff on an Australian classic iced confection, a reflection on how to upcycle basic ingredients and a lament for wasted bread.

Bakery bankruptcy

Adam Liaw's method for clearing piled-up bread: a savoury bread pudding complete with ham, cheese and spinach for a tasty brekkie.