--- The Cook Up with Adam Liaw's second season airs weeknights on SBS 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.
PREVIOUS EPISODE GUIDES Episode guide | The Cook Up with Adam Liaw S2 | Episodes 81 to 90 Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2. Episode guide | The Cook Up with Adam Liaw S2 | Episodes 71 to 80 Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2. Episode guide | The Cook Up with Adam Liaw S2 | Episodes 61 to 70 Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2. Episode guide | The Cook Up with Adam Liaw S2 | Episodes 51 to 60 Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2. Episode guide | The Cook Up with Adam Liaw S2 | Episodes 41 to 50 Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2. Episode guide | The Cook Up with Adam Liaw S2 | Episodes 11 to 20 Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2. Episode guide | The Cook Up with Adam Liaw S2 | Episodes 31 to 40 Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2. Episode guide | The Cook Up with Adam Liaw S2 | Episodes 21 to 30 Adam Liaw continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2. Episode guide | The Cook Up with Adam Liaw S2 | Episodes 1 to 10 Adam Liaw returns for a massive second season, where he continues to cook, laugh, and explore culture with some of Australia's most beloved in The Cook Up With Adam Liaw S2.
Airs 6:00pm Monday 25 July, 2022 on SBS and 7:00pm on SBS Food
Adam and comedians Suren Jayemanne and Jennifer Wong gather in the Cook Up kitchen to create delicious date night dishes.
RECIPES Sticky date pudding Rich, warm and doused in creamy butterscotch sauce, the sticky toffee pudding is a beloved comfort classic. In this version, it gets an egg-free makeover. Sri Lankan prawn curry This rich and spicy shellfish curry will leave you completely satisfied. It's perfect served with steamed basmati rice, pol sambol (Sri Lankan coconut relish) and some Sri Lankan-style coconut braised beetroot. Prawns with chilli and basil Featuring a cup of fresh basil leaves, this recipe is a great option when you're blessed with an abundance of the herb. The anise flavour of basil works in harmony with the sweetness of prawns and richness of oyster sauce.
Rich, warm and doused in creamy butterscotch sauce, the sticky toffee pudding is a beloved comfort classic. In this version, it gets an egg-free makeover.
This rich and spicy shellfish curry will leave you completely satisfied. It's perfect served with steamed basmati rice, pol sambol (Sri Lankan coconut relish) and some Sri Lankan-style coconut braised beetroot.
Featuring a cup of fresh basil leaves, this recipe is a great option when you're blessed with an abundance of the herb. The anise flavour of basil works in harmony with the sweetness of prawns and richness of oyster sauce.
Airs 6:00pm Tuesday 26 July, 2022 on SBS and 7:00pm on SBS Food
Which came first - the chicken or the egg? We put Adam, MasterChef winner Julie Goodwin and comedian Aaron Chen to the test as they create dishes inspired by the conundrum in the Cook Up kitchen.
RECIPES Curried eggs This is one of those old-fashioned, budget-conscious, tasty and comforting dishes. It's ready in about 25 minutes – perfect for a cold weeknight. Tomato oyakodon In this recipe, the classic Japanese dish of rice topped with chicken ('oya', mother) and egg ('ko', child) gets a new spin, with chopped fresh tomatoes added to the mix. Vegan chicken (bean curd braised in soy) "My step-mom showed me this beautiful recipe which normally uses a Chinese ingredient called vegetable chicken but she started using Vietnamese tofu parcels instead. I said to my dad this isn't chicken, he insisted it was."
This is one of those old-fashioned, budget-conscious, tasty and comforting dishes. It's ready in about 25 minutes – perfect for a cold weeknight.
In this recipe, the classic Japanese dish of rice topped with chicken ('oya', mother) and egg ('ko', child) gets a new spin, with chopped fresh tomatoes added to the mix.
"My step-mom showed me this beautiful recipe which normally uses a Chinese ingredient called vegetable chicken but she started using Vietnamese tofu parcels instead. I said to my dad this isn't chicken, he insisted it was."
Airs 6:00pm Wednesday 27 July, 2022 on SBS and 7:00pm on SBS Food
In the Cook Up kitchen, Rockwiz presenter Julia Zemiro, chef Morgan McGlone and Adam create some tasty dishes inspired by country music.
RECIPES Maque choux (Cajun corn) "I have always made this dish for myself, not knowing it was Maque choux (which in French means 'imitation cabbage'). I love corn and red capsicum and with the Cajun spices, it's my kind of comfort food." Crab cake, sauce gribiche, bay oil This impressive dish is made of three stand-out components: soft and flavourful crab cakes, a French sauce of egg with herbs and briny cornichon and capers, homemade bay leaf oil. Buttermilk fried chicken sandwich This recipe delivers not only on the essential components – crisp golden chicken and a soft bun – but a fragrant buttermilk marinade, seasoned flour and spicy mayonnaise to make this version truly memorable.
"I have always made this dish for myself, not knowing it was Maque choux (which in French means 'imitation cabbage'). I love corn and red capsicum and with the Cajun spices, it's my kind of comfort food."
This impressive dish is made of three stand-out components: soft and flavourful crab cakes, a French sauce of egg with herbs and briny cornichon and capers, homemade bay leaf oil.
This recipe delivers not only on the essential components – crisp golden chicken and a soft bun – but a fragrant buttermilk marinade, seasoned flour and spicy mayonnaise to make this version truly memorable.
Episode 94 | Choose Your Own Indian Adventure
Airs 6:00pm Thursday 28 July, 2022 on SBS and 7:00pm on SBS Food
Adam, Nilgiris chef Ajoy Joshi and head chef at Foreign Return Siddarth Kalyanaraman join Adam in the Cook Up kitchen to create Indian dishes from regions that are close to them.
RECIPES Chicken 65 For when you want a new variation on your go-to fried chicken recipe, this southern Indian classic stands out for its spice-edged marinade and topping of crispy fried curry leaves. Old Delhi nihari gosht This dish is found in various versions across the north of India and Pakistan. This version dates back to the 18th century during the Mughal rule of old Delhi and is made with goat. Kachche gosht ki biryani This challenging yet rewarding biryani is from Hyderabad, the land of biryanis. Diced goat is marinated in yoghurt and garam masala spices, then cooked with premium basmati rice and an assortment of fresh herbs.
For when you want a new variation on your go-to fried chicken recipe, this southern Indian classic stands out for its spice-edged marinade and topping of crispy fried curry leaves.
This dish is found in various versions across the north of India and Pakistan. This version dates back to the 18th century during the Mughal rule of old Delhi and is made with goat.
This challenging yet rewarding biryani is from Hyderabad, the land of biryanis. Diced goat is marinated in yoghurt and garam masala spices, then cooked with premium basmati rice and an assortment of fresh herbs.
Airs 6:00pm Friday 29 July, 2022 on SBS and 7:00pm on SBS Food
Pastry chef Lauren Eldridge and food writer Lorraine Elliott create their ultimate apple inspired treats in the Cook Up kitchen with Adam.
RECIPES Gingerbread apple crumble Because you can never have too many crumble recipes, this one stands out for its crust of aromatic spices – ground ginger, cinnamon, cloves and cardamom. Apple skin caramel What better way to use up excess apple skins than to turn them into caramel? Apple skins infuse the caramel with a subtle floral aroma. Apple flower tarts For these pretty little tarts, thin slices of apple are placed on puff pastry then wrapped into flower shapes. Simple and impressive.
Because you can never have too many crumble recipes, this one stands out for its crust of aromatic spices – ground ginger, cinnamon, cloves and cardamom.
What better way to use up excess apple skins than to turn them into caramel? Apple skins infuse the caramel with a subtle floral aroma.
For these pretty little tarts, thin slices of apple are placed on puff pastry then wrapped into flower shapes. Simple and impressive.
Airs 6:00pm Monday 1 August, 2022 on SBS and 7:00pm on SBS Food
Adam hosts chef Colin Fassnidge and TV hosting extraordinaire Marc Fennell in the Cook Up kitchen as they create dishes from their heritage.
RECIPES Char kway teow (Stir-fried flat noodles) Big flavours and a mix of textures are characteristic of this popular street food in Malaysia and Singapore. Rice noodles, prawns, chicken strips and bean sprouts are cooked in oyster sauce and other seasonings for richness and depth. Colcannon (Irish mashed potatoes) Colcannon is traditional Irish dish of creamy mashed potatoes combined with kale or cabbage. If you're looking for something to cook on St. Patrick's day, or integrate greens into your roast dinner in a new way, this has you covered. Pork belly with ginger and red capsicum Everyone needs another reliable stir-fry recipe, so here's one of pork belly and capsicum cooked in a simple and flavourful Chinese-style marinade.
Big flavours and a mix of textures are characteristic of this popular street food in Malaysia and Singapore. Rice noodles, prawns, chicken strips and bean sprouts are cooked in oyster sauce and other seasonings for richness and depth.
Colcannon is traditional Irish dish of creamy mashed potatoes combined with kale or cabbage. If you're looking for something to cook on St. Patrick's day, or integrate greens into your roast dinner in a new way, this has you covered.
Everyone needs another reliable stir-fry recipe, so here's one of pork belly and capsicum cooked in a simple and flavourful Chinese-style marinade.
Airs 6:00pm Tuesday 2 August, 2022 on SBS and 7:00pm on SBS Food
SBS News presenter Janice Petersen and actor Dane Simpson are in the Cook Up kitchen with Adam to create their ultimate cookie creations.
RECIPES Sea salt caramel thumbprint biscuits With bellies full of caramel, each mouthful of these cookies will be a mixture of smooth salted caramel and crisp, malt-scented cookie. Very good chocolate chip cookies The secret to success of these five-ingredient choc-chip cookies is a can of condensed milk, which enhances their soft and chewiness. Double chocolate and pecan skillet cookie Part cookie, part cake – behold the skillet cookie. This giant choc-chip cookie is cooked in a cast-iron frying pan to give it a warm and gooey centre with a crisp shell.
With bellies full of caramel, each mouthful of these cookies will be a mixture of smooth salted caramel and crisp, malt-scented cookie.
The secret to success of these five-ingredient choc-chip cookies is a can of condensed milk, which enhances their soft and chewiness.
Part cookie, part cake – behold the skillet cookie. This giant choc-chip cookie is cooked in a cast-iron frying pan to give it a warm and gooey centre with a crisp shell.
Airs 6:00pm Wednesday 3 August, 2022 on SBS and 7:00pm on SBS Food
Actress and performer Virginia Gay and Political Satirist Mark Humphries are in the Cook Up Kitchen with Adam to dish up their ultimate tofu dishes.
RECIPES Scrambled tofu with toast Whether you're following a vegan diet or just looking for an alternative to regular scrambled eggs, this mix of tofu, green capsicum, chilli, ginger and fragrant Asian seasonings is worthy of a place on any breakfast plate. Salt, pepper and seaweed tofu These deep-fried tofu squares are a cut above the rest, thanks to the addition of homemade nori powder. Tofu and fermented black bean stir fry "This is salty as hell and absolutely moreish (and also very adaptable). I feel like it would go well with something bright and sharp to cut through the salt – a little smashed cucumber and garlic salad, maybe."
Whether you're following a vegan diet or just looking for an alternative to regular scrambled eggs, this mix of tofu, green capsicum, chilli, ginger and fragrant Asian seasonings is worthy of a place on any breakfast plate.
These deep-fried tofu squares are a cut above the rest, thanks to the addition of homemade nori powder.
"This is salty as hell and absolutely moreish (and also very adaptable). I feel like it would go well with something bright and sharp to cut through the salt – a little smashed cucumber and garlic salad, maybe."
Airs 6:00pm Thursday 4 August, 2022 on SBS and 7:00pm on SBS Food
Adam and the Cook Up guests Studio 10 roving report Daniel Doody and restaurant owner Jessi Singh are creating some spiced inspired creations.
RECIPES Spicy fried broccoli Liven up your vegetable sides with the spicy fried broccoli. The trick is that half the spice mix goes into the coating and the other half is toasted and used to finish the broccoli. Spiced oven baked crispy potatoes "This quick and easy dish was inspired by my love of crispy potatoes. It's a dish that is filling and wholesome. It can be served with a glass of red wine (I would recommend a pinot noir). It's a great wintery recipe." Gunpowder olives Gunpowder is the name given to a spice mix found predominantly in the southern parts of India. It is hot – hence the name, but if used in the right profile and quantities, it can elevate and compliment dishes.
Liven up your vegetable sides with the spicy fried broccoli. The trick is that half the spice mix goes into the coating and the other half is toasted and used to finish the broccoli.
"This quick and easy dish was inspired by my love of crispy potatoes. It's a dish that is filling and wholesome. It can be served with a glass of red wine (I would recommend a pinot noir). It's a great wintery recipe."
Gunpowder is the name given to a spice mix found predominantly in the southern parts of India. It is hot – hence the name, but if used in the right profile and quantities, it can elevate and compliment dishes.
Episode 100 | Food In A Bowl
Airs 6:00pm Friday 5 August, 2022 on SBS and 7:00pm on SBS Food
Happyfield owners Chris Theodosi and Jesse Orleans join Adam in the Cook Up kitchen as they create dishes that only require a bowl.
RECIPES Stamina-don Stamina-don (or sutadon, as it's known locally) restaurants appear across Japan. The keen elements are a bowl of warm rice topped with thin strips of soy and garlic-marinated pork and a raw egg yolk. Grilled broccolini and miso white bean puree This dolled up broccolini can be enjoyed on its own or as a side dish. To serve, bean and miso puree is spread over a plate, topped with grilled broccolini then finished with parmesan and a squeeze of lemon. Warm roasted vegetable salad When you feel like something comforting but healthy, this warm quinoa and roast vegetable salad with balsamic maple dressing is just the thing.
Stamina-don (or sutadon, as it's known locally) restaurants appear across Japan. The keen elements are a bowl of warm rice topped with thin strips of soy and garlic-marinated pork and a raw egg yolk.
This dolled up broccolini can be enjoyed on its own or as a side dish. To serve, bean and miso puree is spread over a plate, topped with grilled broccolini then finished with parmesan and a squeeze of lemon.
When you feel like something comforting but healthy, this warm quinoa and roast vegetable salad with balsamic maple dressing is just the thing.
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