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.
The day after a roast chicken dinner, this is the perfect soup to use up any leftovers - and those root veg calling out to me from the crisper before they pass...
The Ligurian city of Genova is the home of true pesto Genovese made with basil, salt, oil, garlic and pine nuts.
This version of the classic baked egg dish is served with a scattering of creamy feta and a generous dollop of parsley pesto making it the perfect bunch dish.
A classic toasted sandwich with homemade pesto, ham and crusty sourdough - made in a pan for those who do not have a sandwich press.
The Danes enjoy their sandwiches open and on dark rye or pumpernickel. This version tosses fresh prawns in mayonnaise, lemon and dill for a creamy seafood lunch.
A classic lunchbox sanga with sweeter Japanese-style mayonnaise and thick slices of ham.
Drawing on the 'holy trinity' of Chinese cooking, Adam Liaw shares his simple steak stir-fry with ginger, onions and garlic.
A jazzy share board with crisp roast potatoes and broccolini atop a bed of rocket. The blackberries add an unexpected touch, countering the pepper notes of the...
Crisp, beer-battered broccolini scattered with coriander and spring onion, served with a chilli and garlic dressing.
My family used to holiday every year in Robe, South Australia, a town internationally famous for its rock lobsters.This is, in my opinion, the best way to eat crays.
When it comes to an easy dinner party, there are two things that you can do to really take the pressure off: use time to your advantage and take advantage of your...
A warm, wholesome salad with tender couscous, chargrilled zucchini and a fresh lemon and olive oil dressing.