--- The Cook Up with Adam Liaw's third 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 centered 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.
Airs 6:00pm Monday 8 August, 2022 on SBS and 7:00pm on SBS Food
Chef and restaurateur of the Ho Jiak brand Junda Khoo, and executive chef of Nour and Aalia; Paul Farag are in The Cook Up Kitchen with Adam Liaw as they put their spin on some classic dishes.
RECIPES Whole John Dory Whole baked John Dory is an easy way to have a show piece for dinner and great way to eat more fish, especially because it doesn’t contain many pin bones like most other fish. It’s perfect with served bread, rice and or salad. You could also cook the whole fish on a barbecue flat plate instead of the oven. Sang har mee with king prawns (crispy egg noodles with king prawns) Sang har mee is a popular dish in Malaysia where crispy noodles are topped with a luscious seafood gravy, enriched with egg. The gravy softens the noodles to a pleasant chewy texture when served. Potato gem shepherd’s pie Here's a clever way to turn potato gems into a crowd-winning dish, with plenty of vegetables and flavours.
Whole baked John Dory is an easy way to have a show piece for dinner and great way to eat more fish, especially because it doesn’t contain many pin bones like most other fish. It’s perfect with served bread, rice and or salad. You could also cook the whole fish on a barbecue flat plate instead of the oven.
Sang har mee is a popular dish in Malaysia where crispy noodles are topped with a luscious seafood gravy, enriched with egg. The gravy softens the noodles to a pleasant chewy texture when served.
Here's a clever way to turn potato gems into a crowd-winning dish, with plenty of vegetables and flavours.
Airs 6:00pm Tuesday 9 August, 2022 on SBS and 7:00pm on SBS Food
Adam, model Samantha Harris and chef Karl Firla are saying Buongiorno to The Cook Up Kitchen as they explore Italian dishes with an Aussie twist.
RECIPES Koshihikari risotto of baby peas This is a simple way to deliver an interpretation of an Italian classic. It is a great technique to simplify what can be a challenge in its traditional form as Arborio or Carnaroli risotto. Quick and easy spaghetti and meatballs Sometimes simple is best, spaghetti and meatballs is no exception. Sam uses turmeric in her red sauce which adds a little earthy depth and keeps it looking vibrant and red. Classic Margherita pizza Once you master this simple pizza dough and sauce recipe, you'll never want to eat takeaway again.
This is a simple way to deliver an interpretation of an Italian classic. It is a great technique to simplify what can be a challenge in its traditional form as Arborio or Carnaroli risotto.
Sometimes simple is best, spaghetti and meatballs is no exception. Sam uses turmeric in her red sauce which adds a little earthy depth and keeps it looking vibrant and red.
Once you master this simple pizza dough and sauce recipe, you'll never want to eat takeaway again.
Airs 6:00pm Wednesday 10 August, 2022 on SBS and 7:00pm on SBS Food
Adam, chef Sharon Salloum and social media foodie Morgan Hipworth are in The Cook Up Kitchen upgrading the humble soup to something super.
RECIPES Warm chicken and rice soup (shorbet jej wa riz) The best part about being ill in the Salloum family is mum’s chicken soup. What I love most about it is that it is so light and beautifully seasoned. The broth melts ever so slowly all the way down into your stomach, making it the perfect pick-me-up for a cloudy head. Tom yum goong This Thai classic is full of flavour, with lemongrass, galangal, lime and chilli. It's hot, it's sour, it's zesty, and incredibly aromatic! Happy marriage soup With plenty of greens and herbs, this hearty flavourful soup with meatballs and orzo will sure to be your family favourite.
The best part about being ill in the Salloum family is mum’s chicken soup. What I love most about it is that it is so light and beautifully seasoned. The broth melts ever so slowly all the way down into your stomach, making it the perfect pick-me-up for a cloudy head.
This Thai classic is full of flavour, with lemongrass, galangal, lime and chilli. It's hot, it's sour, it's zesty, and incredibly aromatic!
With plenty of greens and herbs, this hearty flavourful soup with meatballs and orzo will sure to be your family favourite.
Airs 6:00pm Thursday 11 August, 2022 on SBS and 7:00pm on SBS Food
The British high commissioner to Australia Vicki Treadell, and executive chef of Nel Restaurant; Nelly Robinson, join Adam in The Cook Up kitchen to make some great British grub.
RECIPES Liver and bacon with mash and gravy Packed with flavour and nutrition, this easy dish will be a perfect way to add extra iron and vitamin into your diet! Fish and chips For the great crisp finish, make sure the beer is nice and chilled, and that you gradually whisk it into the flour mix for an even coat. Toad in the hole with sailor’s gravy Adam has added a little Asian twist to this British classic, toad-in-a-hole, with sailor's gravy containing shiitake mushrooms and dark soy sauce.
Packed with flavour and nutrition, this easy dish will be a perfect way to add extra iron and vitamin into your diet!
For the great crisp finish, make sure the beer is nice and chilled, and that you gradually whisk it into the flour mix for an even coat.
Adam has added a little Asian twist to this British classic, toad-in-a-hole, with sailor's gravy containing shiitake mushrooms and dark soy sauce.
Airs 6:00pm Friday 12 August, 2022 on SBS and 7:00pm on SBS Food
To prove that great dinners don’t require a lot of equipment Adam, journalist Jason Om and creative Jenevieve Chang are in The Cook Up Kitchen cooking with only one pan.
RECIPES Betty’s casserole An easy casserole of grilled lamb chops, thinly sliced potatoes, split peas and butter beans baked in tomato soup. Betty was our Jewish confidante who helped Dad and I cook for ourselves after mum died when I was 12 years old. This recipe saved our lives! Garlic eggplant stir-fry "I can never go past a good eggplant stir fry. This version is inspired by Wayne Shen @foodiechina888 on Tik Tok". Black pepper beef noodles This is a must note one-pan-dinner, with tender strips of beef and vegetables, tossed in black pepper sauce. Add a bird's eye chilli for extra spice!
An easy casserole of grilled lamb chops, thinly sliced potatoes, split peas and butter beans baked in tomato soup. Betty was our Jewish confidante who helped Dad and I cook for ourselves after mum died when I was 12 years old. This recipe saved our lives!
"I can never go past a good eggplant stir fry. This version is inspired by Wayne Shen @foodiechina888 on Tik Tok".
This is a must note one-pan-dinner, with tender strips of beef and vegetables, tossed in black pepper sauce. Add a bird's eye chilli for extra spice!
Airs 6:00pm Monday 15 August, 2022 on SBS and 7:00pm on SBS Food
Let’s get the party started! Adam, performer Mitch Tambo, and chef Aline de Freitas are in The Cook Up Kitchen making food to celebrate.
RECIPES Barramundi with tucupi sauce Cassava is the ingredient that represents Brazilian food culture, used for cassava flour, tapioca, and tucupi – a yellow sauce extracted from wild cassava root harvested from the Amazon. Tucupi is prepared by peeling, grating and juicing the root. Kua ikan (fish soup) Kua ikan is a traditional West Papuan dish, cooked for all occasions. The fish can be replaced with all different types of seafood such as octopus or mussels. It is generally served with papeda (a congee made from sago), boiled/baked cassava, sweet potato, yam or taro. Longevity noodles (yi mein) Yi mein are flat Cantonese egg noodles known for their golden hue and pleasant chewiness. Their 'long life' symbolism makes them staples at Chinese celebrations such as birthdays, weddings, and new year banquets. In this recipe yi mein are tossed with a rich sauce and a variety of Asian mushrooms.
Cassava is the ingredient that represents Brazilian food culture, used for cassava flour, tapioca, and tucupi – a yellow sauce extracted from wild cassava root harvested from the Amazon. Tucupi is prepared by peeling, grating and juicing the root.
Kua ikan is a traditional West Papuan dish, cooked for all occasions. The fish can be replaced with all different types of seafood such as octopus or mussels. It is generally served with papeda (a congee made from sago), boiled/baked cassava, sweet potato, yam or taro.
Yi mein are flat Cantonese egg noodles known for their golden hue and pleasant chewiness. Their 'long life' symbolism makes them staples at Chinese celebrations such as birthdays, weddings, and new year banquets. In this recipe yi mein are tossed with a rich sauce and a variety of Asian mushrooms.
Airs 6:00pm Tuesday 16 August, 2022 on SBS and 7:00pm on SBS Food
Former bachelorette Brooke Blurton and satirist Mark Humphries join Adam in The Cook Up Kitchen to share their best dishes for when you’re travelling.
RECIPES Buttermilk scones with cream and jam This recipe uses buttermilk for a reliably fluffy scone – the perfect option to whip up for when friends pop over for a cup of tea. Pesto pasta with blistered baby vine tomatoes Half an avocado blended into homemade pesto brings a creaminess to this comforting pasta dish, and blistered cherry tomatoes add sweet bursts of flavour. Chicken, cabbage and miso butter Miso + butter + just about anything is a combination for success. In this dish, the sweet-salty-savoury combination laminates a mixture of juicy chicken thighs and crunchy fresh cabbage.
This recipe uses buttermilk for a reliably fluffy scone – the perfect option to whip up for when friends pop over for a cup of tea.
Half an avocado blended into homemade pesto brings a creaminess to this comforting pasta dish, and blistered cherry tomatoes add sweet bursts of flavour.
Miso + butter + just about anything is a combination for success. In this dish, the sweet-salty-savoury combination laminates a mixture of juicy chicken thighs and crunchy fresh cabbage.
Episode 8 | Dish from my Travels
Airs 6:00pm Wednesday 17 August, 2022 on SBS and 7:00pm on SBS Food
Fancy a holiday? We’ve got the next best thing. One of the youngest head chefs in Australia Luci Khan and food writer and presenter Sofia Levin join Adam in The Cook Up Kitchen to make some delicious dishes from their travels.
RECIPES Easy otak otak Otak otak is an aromatic fish cake wrapped in banana leaves and grilled over charcoal that's popular in Southeast Asia. Traditionally, all the ingredients are chopped by hand, but a blender makes this firm and fragrant fish mousse easy to cook at home. Curry prawn fuchka with raita "Fuchka is a dish I hold near and dear to my heart. I remember the first time I travelled to Bangladesh to meet my family when I was 6. These scrumptious street snacks became a daily craving for me while I was there." Saffron risotto with roast tomatoes This dish is inspired by Adam's travels eating risotto Milanese in Milan, Italy. He had it served with prawns but wanted to enjoy a vegetarian version.
Otak otak is an aromatic fish cake wrapped in banana leaves and grilled over charcoal that's popular in Southeast Asia. Traditionally, all the ingredients are chopped by hand, but a blender makes this firm and fragrant fish mousse easy to cook at home.
"Fuchka is a dish I hold near and dear to my heart. I remember the first time I travelled to Bangladesh to meet my family when I was 6. These scrumptious street snacks became a daily craving for me while I was there."
This dish is inspired by Adam's travels eating risotto Milanese in Milan, Italy. He had it served with prawns but wanted to enjoy a vegetarian version.
Episode 9 | Go to Weeknight Dinner
Airs 6:00pm Thursday 18 August, 2022 on SBS and 7:00pm on SBS Food
Adam, paralympian Gold Medallist Ellie Cole and Head Chef of Arthur’s in Surry Hills Tristan Rosier are brightening up your Monday to Fridays by cooking their go-to weeknight dinners.
RECIPES Baked ricotta and spinach pasta shells Extra-large pasta shells are stuffed with ricotta, cottage cheese and spinach and baked in a tomato sauce for an easy, meat-free, full-of-flavour comfort meal. Spiced chicken maryland with olives, capers and preserved lemon This is a really quick and delicious weeknight meal that punches in flavour and texture far beyond the effort it takes to put together. Ssamjang chicken Adam says marinating chicken in dark soy is like the home-grown way of producing that chicken shop flavour because you get the saltiness and the umami from the dark soy sauce. Butterfly your bird for a quick weeknight roast.
Extra-large pasta shells are stuffed with ricotta, cottage cheese and spinach and baked in a tomato sauce for an easy, meat-free, full-of-flavour comfort meal.
This is a really quick and delicious weeknight meal that punches in flavour and texture far beyond the effort it takes to put together.
Adam says marinating chicken in dark soy is like the home-grown way of producing that chicken shop flavour because you get the saltiness and the umami from the dark soy sauce. Butterfly your bird for a quick weeknight roast.
Airs 6:00pm Friday 19 August, 2022 on SBS and 7:00pm on SBS Food
Journalist Mahnaz Angury and head chef Danielle Alvarez join Adam in The Cook Up Kitchen to create three delicious dishes using the most versatile of fruit groups – citrus.
RECIPES Lemon meringue pavlovas These individual free-form pavlovas have a couple of fun spins: a silky lemon curd made in the microwave, and dollop of cream whipped with crushed digestive biscuits and sour cream. Lemon loaf with lemon icing Lemon juice, zest and a lemon icing make this loaf a citrus-lover's dream. What's more, it's a straightforward recipe that suits even those who don't typically consider themselves bakers. Ceviche Ceviche – seafood cured in citrus – comes in many forms. This one, featuring sweet potato and corn, is typical of Peru, which is often regarded as the home of ceviche.
These individual free-form pavlovas have a couple of fun spins: a silky lemon curd made in the microwave, and dollop of cream whipped with crushed digestive biscuits and sour cream.
Lemon juice, zest and a lemon icing make this loaf a citrus-lover's dream. What's more, it's a straightforward recipe that suits even those who don't typically consider themselves bakers.
Ceviche – seafood cured in citrus – comes in many forms. This one, featuring sweet potato and corn, is typical of Peru, which is often regarded as the home of ceviche.
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