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.
Mini choc puddings with orange liqueur and topped with a dollop of mascarpone and dusting of a sweet citrus powder.
This is inspired by one of Donna Hay’s recipes, which I’ve altered slightly. It’s an absolute ripper for dinner parties because you can make it ahead of time and...
This is a shortcut way to a knockout tart using everyone’s favourite ingredients from the confectionary aisle. No baking, no dangers of splitting custards or...
The origins of dukkah are in Egypt, where peanuts are used widely. It is a staple in many households as a condiment to eat with bread and olive oil.
A mild coconut milk and peanut butter chicken curry that's creamy, rich and oh-so-comforting!
A classic Indonesian peanut sauce with coconut cream, served here with chopped red onion and cucumber for dipping.
A novel method for a traditional biscuit, the shortbread dough is rolled into logs then cut in rounds and baked, with the exterior rolled in sugar and the tops...
This super-simple recipe needs no preparation. Literally. Just put it in the oven. That’s it.
At long last, a butter 'chicken' that vegetarians can enjoy! This dish pairs a traditional rich, spiced murgh makhani sauce with rice pilaf and plenty of protein....
As much architecture as salad, this dish puts broccoli front-and-centre atop a parmesan cream and dressed with a herb oil and broccoli crumb.
This broccoli soup is quite indulgent with butter and cream for a thicker consistency, served with sourdough croutons topped with a herby seaweed butter.
The broccoli is raw when it goes on but shaved really thinly so you get some deliciously charred edges with some tender crispness.