--- The Cook Up with Adam Liaw's second season airs weeknights on SBS (Ch.30) at 6.00pm and 7.00pm on SBS Food (Ch.33). All episodes available anytime on SBS On Demand. ---
Adam Liaw, author and TV presenter is joined each night by two food-loving friends for a half hour of good fun and conversation as they cook up a variety of dishes centred around a nightly theme. Whether it’s an ingredient, a style of cuisine or cultural inspiration, Adam whips up his dish first before his guests follow suit with easy to follow recipes and tips for viewers to follow at home in time for dinner.
There will be celebrities, culture, food, and lots of laughs in a series that will provide everyday inspiration for foodies and non-foodies alike.
Past episode guides Episode guide | The Cook Up with Adam Liaw S3 | Episodes 1 to 10 Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S3.
Airs 6:00pm Monday 22 August, 2022 on SBS and 7:00pm on SBS Food
Singer songwriter Emma Donovan and chef at Pipit Restaurant Ben Devlin join Adam in The Cook Up Kitchen making Stupendous Stews
RECIPES Crab bourride with aioli With a whole crab, this bourride produces flavoursome seafood broths too good to be true. Make sure you have enough baguette to soak up what is left in your bowl. Roo tail stew This is a classic mob eat, which is served up for big families. The kangaroo tail is cooked slowly for hours to soften it right up and vegies (carrot, celery, zucchini, turnip, potato, yams) are added. It’s a soupy-stew that is eaten together as a family and there’s always plenty to go around. Quick pork and mushroom stew with vermicelli It's a go-to-recipe for your busy weeknights that comes together in around 30minutes. With plenty of veggie goodness and flavours, second serves are guaranteed!
With a whole crab, this bourride produces flavoursome seafood broths too good to be true. Make sure you have enough baguette to soak up what is left in your bowl.
This is a classic mob eat, which is served up for big families. The kangaroo tail is cooked slowly for hours to soften it right up and vegies (carrot, celery, zucchini, turnip, potato, yams) are added. It’s a soupy-stew that is eaten together as a family and there’s always plenty to go around.
It's a go-to-recipe for your busy weeknights that comes together in around 30minutes. With plenty of veggie goodness and flavours, second serves are guaranteed!
Airs 6:00pm Tuesday 23 August, 2022 on SBS and 7:00pm on SBS Food
Cue the drum roll because Chef Mark Olive, Comedian Shiralee Hood and Adam are in The Cook Up Kitchen cooking with a cheap and delicious cut – the chicken drumstick.
RECIPES Spicy chicken drumsticks with avocado salad Chicken drumsticks are easy to access and feed many, so playing with ways to cook them is fun. I love my spices with a bit of heat, so this is a great dish. I have these with a side avocado salad to keep the coolness and to balance the spice and chilli. Easy, fun and colourful and smells delicious. Lemon myrtle apricot chicken This classic pairing of chicken and apricot is taken to a new level, with the zesty aroma of lemon myrtle and crunchy roasted almonds to serve. Garlic glazed chicken drumsticks These sticky garlicky Asian chicken drumsticks will have your family cleaning to the bones. The best part? Just after some quick prep, the oven will do the rest of your cooking.
Chicken drumsticks are easy to access and feed many, so playing with ways to cook them is fun. I love my spices with a bit of heat, so this is a great dish. I have these with a side avocado salad to keep the coolness and to balance the spice and chilli. Easy, fun and colourful and smells delicious.
This classic pairing of chicken and apricot is taken to a new level, with the zesty aroma of lemon myrtle and crunchy roasted almonds to serve.
These sticky garlicky Asian chicken drumsticks will have your family cleaning to the bones. The best part? Just after some quick prep, the oven will do the rest of your cooking.
Airs 6:00pm Wednesday 24 August, 2022 on SBS and 7:00pm on SBS Food
We’re creating the ultimate Grand Finale for a dinner party! Adam, musician Satu Vänskä and chef Adam D’Sylva are bringing their showstopping desserts to The Cook Up kitchen.
RECIPES Chocolate shortcake with raspberry sauce Serve the chocolate cake warm, so that the vanilla ice-cream and raspberry sauce will melt into each other. Easy to make, yet the end result so satisfyingly pleasing! Lemon meringue tart This recipe uses less sugar than the traditional lemon meringue, resulting in more fluffy flummery like finish. This one is sure to be a crowd pleaser. Osborne pudding Who can say no to warm bread-and-butter pudding made of brioche and orange marmalade, straight out of the oven, served with vanilla ice-cream? Of course, you can always use left over breads in the pantry.
Serve the chocolate cake warm, so that the vanilla ice-cream and raspberry sauce will melt into each other. Easy to make, yet the end result so satisfyingly pleasing!
This recipe uses less sugar than the traditional lemon meringue, resulting in more fluffy flummery like finish. This one is sure to be a crowd pleaser.
Who can say no to warm bread-and-butter pudding made of brioche and orange marmalade, straight out of the oven, served with vanilla ice-cream? Of course, you can always use left over breads in the pantry.
Airs 6:00pm Thursday 25 August, 2022 on SBS and 7:00pm on SBS Food
The one and only Maggie Beer and Baker Natalie Paull join Adam in The Cook Up Kitchen to make dishes using produce from the vine.
RECIPES Rum and raisin chocolate marquise This is an indulgent treat that you can easily make at home, with rum-soaked raisins and quality bittersweet dark chocolate. A perfect dessert for your decadent dinner party! Avocado and verjuice jelly with cured ocean trout A gorgeous and refreshing dish to accompany your glass of white or champagne. You can customise the "rawness" of the trout, by adjusting the marinating time. Chicken and radicchio with roasted grapes In this dish, the roasted sweetness of radicchio and the caramelised sweetness of the grapes, takes the juicy chicken to a whole new level.
This is an indulgent treat that you can easily make at home, with rum-soaked raisins and quality bittersweet dark chocolate. A perfect dessert for your decadent dinner party!
A gorgeous and refreshing dish to accompany your glass of white or champagne. You can customise the "rawness" of the trout, by adjusting the marinating time.
In this dish, the roasted sweetness of radicchio and the caramelised sweetness of the grapes, takes the juicy chicken to a whole new level.
Airs 6:00pm Friday 26 August, 2022 on SBS and 7:00pm on SBS Food
It’s a race against the clock to make dishes in just 10 minutes. And in The Cook Up Kitchen Adam, actor Aaron Fa’Aoso and chef Nina Huynh are facing the timer.
RECIPES 3 ingredient tempura Crispy, moreish and delicious, this is perfect as an appetizer and it’s also vegan and gluten free. Mushroom vermicelli in soy Vermicelli rice noodles cook super fast, so its a great staple to have in your pantry for busy weeknights. This one is fragrant and bursting with flavour. Tofu with garlic, sesame and chilli oil This dish is one of Adam's favourite family meals, it's just cold tofu with a savoury sauce. He drains the tofu slightly to concentrate the flavour but that's the hard part done.
Crispy, moreish and delicious, this is perfect as an appetizer and it’s also vegan and gluten free.
Vermicelli rice noodles cook super fast, so its a great staple to have in your pantry for busy weeknights. This one is fragrant and bursting with flavour.
This dish is one of Adam's favourite family meals, it's just cold tofu with a savoury sauce. He drains the tofu slightly to concentrate the flavour but that's the hard part done.
Airs 6:00pm Monday 29 August, 2022 on SBS and 7:00pm on SBS Food
Tonight it actually is a popularity contest in The Cook Up kitchen as Adam, restauranteur Sharon Salloum and social media cooking star Morgan Hipworth create dishes with High Engagement.
RECIPES Falafel with tarator This is the reliable homemade falafel recipe you've been looking for, with hints like not to overprocess the mixture, to refrigerate the mixture before rolling, and to serve the falafel with a creamy tahini sauce. Nashville hot chicken tenders From America's deep south to your plate, these irresistibly crunchy and tender slabs of fried chicken have a few tricks to elevate them – custard powder and pickle juice are just two. Field of flowers nabe (Hanabatake nabe) Nabe are Japanese hotpots, which are popular in winter and have endless varieties. In this poetic-sounding version, vegetables and pork are arranged decoratively to resemble a field of flowers ('hana' means flower, and 'batake' means field). It's sure to pretty-up your dining table.
This is the reliable homemade falafel recipe you've been looking for, with hints like not to overprocess the mixture, to refrigerate the mixture before rolling, and to serve the falafel with a creamy tahini sauce.
From America's deep south to your plate, these irresistibly crunchy and tender slabs of fried chicken have a few tricks to elevate them – custard powder and pickle juice are just two.
Nabe are Japanese hotpots, which are popular in winter and have endless varieties. In this poetic-sounding version, vegetables and pork are arranged decoratively to resemble a field of flowers ('hana' means flower, and 'batake' means field). It's sure to pretty-up your dining table.
Airs 6:00pm Tuesday 30 August, 2022 on SBS and 7:00pm on SBS Food
Tonight, Adam and guests, chef Frank Shek and presenter Alex Lee have to pick a side in The Cook Up Kitchen, will they cook with pasta or noodles?
RECIPES Lobster noodles with shaved bottarga and crispy chilli Thin egg noodles are tossed in a wok with blanched lobster meat, shredded snow peas and homemade lucky sauce, then finished with chopped spring onion, grated bottarga and a drizzle of crispy chilli oil. Easy and dreamy. Mafaldine with pea and ham The Popeye-green hue of this pasta comes from a puree of peas, spinach, cream and parmesan, which is mixed through mafaldine (wide pasta with a crimped edge). Finished with crisp pancetta, this is an easy and interesting pasta dish to add to your repertoire. XO pasta with pipis If you're a spaghetti alle vongole (spaghetti with clams) fan, you'll want to try this Aussie take: briny pipis, sweet cherry tomatoes and fresh herbs brought together by umami-rich and spicy XO sauce.
Thin egg noodles are tossed in a wok with blanched lobster meat, shredded snow peas and homemade lucky sauce, then finished with chopped spring onion, grated bottarga and a drizzle of crispy chilli oil. Easy and dreamy.
The Popeye-green hue of this pasta comes from a puree of peas, spinach, cream and parmesan, which is mixed through mafaldine (wide pasta with a crimped edge). Finished with crisp pancetta, this is an easy and interesting pasta dish to add to your repertoire.
If you're a spaghetti alle vongole (spaghetti with clams) fan, you'll want to try this Aussie take: briny pipis, sweet cherry tomatoes and fresh herbs brought together by umami-rich and spicy XO sauce.
Episode 18 | One or One Hundred
Airs 6:00pm Wednesday 31 August, 2022 on SBS and 7:00pm on SBS Food
Restaurateur Callum Hann and comedian Lizzy Hoo join Adam in kitchen to cook dishes that are just as good when you’re cooking for one or one hundred people.
RECIPES Lamb mince and green olive fatteh This crowd-please has an all-star lineup of ingredients: lamb scented with pomegranate molasses, chickpeas infused with cinnamon, pine nuts turned golden in ghee. And the good news is it's for any time of day – breakfast, a mezze platter or a light meal. Dhal with roasted cauliflower, curry leaves and green chilli sauce This aromatic curry ensemble is for when you want all of the flavours but without meat. There's spice-accented roasted cauliflower, a creamy and fragrant dhal and a robust sauce of green chilli, mint and lime. Mum’s braised beef "I grew up with a white Anglo mum and a Malaysian Chinese dad. Dad would do the curries and mum would do the casseroles. When I know I'm going to be really busy I'll always stock the freezer with a version of this so I know I have something wholesome and nourishing to come home to."
This crowd-please has an all-star lineup of ingredients: lamb scented with pomegranate molasses, chickpeas infused with cinnamon, pine nuts turned golden in ghee. And the good news is it's for any time of day – breakfast, a mezze platter or a light meal.
This aromatic curry ensemble is for when you want all of the flavours but without meat. There's spice-accented roasted cauliflower, a creamy and fragrant dhal and a robust sauce of green chilli, mint and lime.
"I grew up with a white Anglo mum and a Malaysian Chinese dad. Dad would do the curries and mum would do the casseroles. When I know I'm going to be really busy I'll always stock the freezer with a version of this so I know I have something wholesome and nourishing to come home to."
Airs 6:00pm Thursday 1 September, 2022 on SBS and 7:00pm on SBS Food
Adam, food icon Stephanie Alexander and paralympian Kurt Fearnley are gently competing to see who will be Best in Class in The Cook Up Kitchen. Tune in for the Winner!
RECIPES Swedish rissoles Swedish meatballs are distinguished by their comfort food-heaven sauce of cream and beef broth. In Adam Liaw's version, the meatball mixture gets a touch of Vegemite for extra savoury depth. Beef stroganoff From 1800s-Russia to dinner tables around the world, beef stroganoff wins hearts with its simple but successful combination of beef cooked in tomato paste, sour cream, paprika and Worcestershire sauce. Fish fillets en papillote "En papillote is a French term for 'enveloped in paper'... I like to cook en papillote when I have a friend to share a meal and wish to be really organised. All the preparation is completed and all that is needed is to preheat the oven and slip the parcels in for a maximum of 15 minutes. The parcels are then slid onto hot plates, are torn or cut open, and dinner is served."
Swedish meatballs are distinguished by their comfort food-heaven sauce of cream and beef broth. In Adam Liaw's version, the meatball mixture gets a touch of Vegemite for extra savoury depth.
From 1800s-Russia to dinner tables around the world, beef stroganoff wins hearts with its simple but successful combination of beef cooked in tomato paste, sour cream, paprika and Worcestershire sauce.
"En papillote is a French term for 'enveloped in paper'... I like to cook en papillote when I have a friend to share a meal and wish to be really organised. All the preparation is completed and all that is needed is to preheat the oven and slip the parcels in for a maximum of 15 minutes. The parcels are then slid onto hot plates, are torn or cut open, and dinner is served."
Episode 20 | Spring in your Step
Airs 6:00pm Friday 2 September, 2022 on SBS and 7:00pm on SBS Food
Spring is on its way and Adam and guests Junda Khoo and Paul Farag are creating a feast of foods to welcome the fabulous season of Spring.
RECIPES Nasi goreng Junda Khoo's signature fried rice is brimming with seafood and flavoured with plenty of aromatics and spice, like makrut lime leaves and calamansi juice. Green ful medames Based on one of the brunch recipes at Nour restaurant in Sydney, ful medames is staple of Egyptian breakfast. This is lighter and fresher take on ful medames, almost like a breakfast guacamole, and is delicious as a snack or dip with friends over. Barbecued chicken with chimichurri The punchiness of chimichurri – with its parsley and garlic foundations – is just the thing for this juicy barbecue chicken with its deeply caramelised edge. Definitely one to have up your sleeve for summer entertaining.
Junda Khoo's signature fried rice is brimming with seafood and flavoured with plenty of aromatics and spice, like makrut lime leaves and calamansi juice.
Based on one of the brunch recipes at Nour restaurant in Sydney, ful medames is staple of Egyptian breakfast. This is lighter and fresher take on ful medames, almost like a breakfast guacamole, and is delicious as a snack or dip with friends over.
The punchiness of chimichurri – with its parsley and garlic foundations – is just the thing for this juicy barbecue chicken with its deeply caramelised edge. Definitely one to have up your sleeve for summer entertaining.
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