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.
This is a dish that has featured on the Nomad menu many times over the years and one of my personal favourites. You can easily swap the prawns out for any other...
Iranians love to cook their rice in baking dishes to create a crisp layer at the base, which is then tipped upside down onto a serving plate for everyone to dig in.
Roasting the eggplant directly over a flame gives a very nice smoky flavour to this dish and sometimes the eggs are scrambled in the same pan as the eggplant to...
This Syrian kabab is made from lamb mince and served on roasted tomatoes. Usually made on a charcoal barbecue, you can make a relatively simple version in a...
The walnuts make this is a beautifully textured dip that's balanced between the spices and pomegranate molasses.
This is a vegan take on the classic Lebanese and Syrian kibbeh nayeh - a popular raw-meat paste - made here with pumpkin and burghul.
While I love this vegetable soup as is, you can easily add chicken or beef to the pan after you’ve cooked the onions, or you could lightly grill any type of...
Wok stir-fry water spinach is one of my favourite dishes. It’s so simple, yet it’s tasty. And is cheap too!
An easy, quick winter warmer of wok-fried tofu in a chilli bean and ginger sauce, dressed with spring onions.
This dish is speaks to the history of Italian presence in Somalia and the introduction of pasta to the country. The bananas and lemon wedges served with the pasta...
Adam Liaw shares his grandmother's recipe for pork belly marinated in a sweet and salty soy blend, served with hard-boiled eggs.
This Sri Lankan curry is rich, creamy and very comforting. Grinding the spices yourself will give it a bolder flavour and complements the lemongrass and ginger...