— The Cook Up with Adam Liaw‘s third season airs weeknights on SBS Food(Ch.33) at 7.00pm. 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.
Episode 61 | Easy, Quick and Fancy
Airs 7:00pm Monday 31 October 2022 on SBS Food
Jo Barrett and Nida Degutienė join Adam in The Cook Up Kitchen to test the theory of whether you can make dishes that are easy, quick and fancy.
The vegetables in this dish can be whatever you have in the garden or fridge, that’s what makes this recipe so quick and easy. Use a vegetable that has body, like zucchini or beans, then add in lots of herbs and flowers for flavour, texture and colour – they take on interesting shapes depending on what you use and make for a great canapé or entree served with yoghurt, chilli or nut creams.
The vegetables in this dish can be whatever you have in the garden or fridge, that’s what makes this recipe so quick and easy. Use a vegetable that has body, like zucchini or beans, then add in lots of herbs and flowers for flavour, texture and colour – they take on interesting shapes depending on what you use and make for a great canapé or entree served with yoghurt, chilli or nut creams.
For this playful way of serving soup, a smooth and creamy asparagus soup is topped with frothed milk and sprinkled with a few thyme leaves for a ‘cappuccino’ effect.
In Japan, very thin slices of pork belly are wrapped around everything from cherry tomatoes to bunches of lettuce before cooking; here, they’re wrapped around bundles of enoki mushrooms and pan-fried in sake, mirin and soy sauce to create a caramelised crust.
Episode 62 | Sweet Nectar
Airs 7:00pm Tuesday 1 November 2022 on SBS Food
Adam, comedian Shiralee Hood and chef Mark Olive are taking time in The Cook Up Kitchen to cook with sweet nectar.
Ground roasted wattleseed adds nutty coffee notes to the whipped cream in this pav graced with native Aussie flavours, and a crown of red fruits like Davidson plum and rosella bring a tart sweetness.
Ground roasted wattleseed adds nutty coffee notes to the whipped cream in this pav graced with native Aussie flavours, and a crown of red fruits like Davidson plum and rosella bring a tart sweetness.
The key to getting this dish right is about the crisp skin on the salmon – pat the salmon dry before frying, fry it skin-side down first, and add the honey-garlic sauce in the last moments of cooking.
This flavoursome beef dish gets a savoury kick from soy sauce, sweet from tomato sauce and honey, acidic from black vinegar – and a rainbow-coloured edge from thin slices of carrot and spring onions.
Episode 63 | Hand-Me-Down Recipes
Airs 7:00pm Wednesday 2 November 2022 on SBS Food
Journalist Mahnaz Angury, chef Danielle Alvarez and Adam are in The Cook Up Kitchen celebrating one of the best hand-me-down gifts we can ever receive. Recipes!
“Arguably the most popular dish among the people of Afghanistan. Making this dish is a little more cumbersome so it is usually saved for special occasions. I’ve grown up filling these dumplings for hours while my mum steamed them.”
“Arguably the most popular dish among the people of Afghanistan. Making this dish is a little more cumbersome so it is usually saved for special occasions. I’ve grown up filling these dumplings for hours while my mum steamed them.”
The coconut addition to this flan brings texture and a toasty nuttiness, as well a deliciously tropical touch.
The clean-tasting flavours of this poached chicken makes it a blank canvas for condiments – in this case, a fragrant spring onion oil made by pouring hot oil over finely grated ginger and sliced spring onions.
Episode 64 | Fast & Fruity
Airs 7:00pm Thursday 3 November 2022 on SBS Food
Join Adam and TV personalities Mark Humphries and Brooke Blurton in The Cook Up Kitchen as they make fast and fruity dishes!
This simple make-ahead dessert brims with flavours of the Middle East. Dried fruit like figs and apricots are spiced with cinnamon and cloves, complementing the tartness of yoghurt.
This simple make-ahead dessert brims with flavours of the Middle East. Dried fruit like figs and apricots are spiced with cinnamon and cloves, complementing the tartness of yoghurt.
These cute and easy individual crumbles are topped with a toasty mixture of oats, almonds and coconut oil. Adding cloudy apple juice to the apple base amplifies their flavour.
Honey-laced yoghurt, nutty roasted hazelnuts and grilled plums come together in this quick and easy summer dessert. Grilling plums gives them a caramlised edge, and could sub these for other stone fruit like peaches or nectarines.
Episode 65 | Sauce
Airs 7:00pm Friday 4 November 2022 on SBS Food
Acclaimed chefs Jacqui Challinor and Andrew Ballard join Adam in The Cook Up Kitchen where things are getting saucy.
In this classic case of ‘don’t knock it until you try it’, fresh wasabi brings a grassy hint and subtle bite to this butterscotch sauce.
In this classic case of ‘don’t knock it until you try it’, fresh wasabi brings a grassy hint and subtle bite to this butterscotch sauce.
A glut of romesco sauce is always a good problem to have, so if you’re not in need of 8 servings, the leftovers can be spread on a sandwich, served with poached eggs or roast meat and stirred through pasta.
Hailing from the Piedmont region of northwestern Italy, tonnato transforms a humble can of tuna into a dreamily creamy spread or dip.
Source: Kitti Gould
Episode 66 | Food to Lift Your Mood
Airs 7:00pm Monday 7 November 2022 on SBS Food
Middle Eastern chef Sharon Salloum and social media Food star Morgan Hipworth join Adam in The Cook Up Kitchen to make Food to Lift your Mood.
This spin on tiramisu skips the coffee and amps up the chocolate factor – savoiardi sponge biscuits are dipped in cooled hot chocolate, then layered with a whip of cream, mascarpone and vanilla for a chilled comfort dessert.
This spin on tiramisu skips the coffee and amps up the chocolate factor – savoiardi sponge biscuits are dipped in cooled hot chocolate, then layered with a whip of cream, mascarpone and vanilla for a chilled comfort dessert.
This Middle Eastern (khadar means ‘greens’ in Arabic) variation on a green salad includes additions like barley, pumpkin seeds and avocado, with a well-balanced dressing of tahini, miso paste, honey and lemon juice. It’s perfect with pan-fried haloumi or grilled seafood.
Chicken marinated in spices, a black bean reduction, and pico de gallo (tomato, onion and coriander salsa) come together in this crowd-pleaser of a dish.
Episode 67 | Fruits of the Sea
Airs 7:00pm Friday 4 November 2022 on SBS Food
Adam, model Samantha Harris and chef Karl Firla are looking to the ocean to make dishes containing Fruits of the Sea.
Not only do these pippies come together quickly, they get plenty of flavour from no-fuss aromatics like ginger, garlic, sweet chilli sauce, soy sauce and coriander.
Not only do these pippies come together quickly, they get plenty of flavour from no-fuss aromatics like ginger, garlic, sweet chilli sauce, soy sauce and coriander.
This is a great example of using an affordable and one of the most delicious, under-utilised part of the fish. Fish collars can be easily found at fish shops.
The sweet soy sauce here is something we have in the fridge at all times. My kids love it drizzled over grilled salmon or chicken. It matches very well with grilled foods and rice.
Episode 68 | Retro Desserts
Airs 7:00pm Wednesday 9 November 2022 on SBS Food
Adam, Paralympian Ellie Cole and head chef of Jane Restaurant Victoria Rose are going back to their childhoods to create retro deserts.
This recipe is healthier than it sounds, with an ice cream made of frozen bananas, peanut butter and cacao, and pancakes made of bananas, oats and protein powder – it’s sure to trick the sweet tooth.
This recipe is healthier than it sounds, with an ice cream made of frozen bananas, peanut butter and cacao, and pancakes made of bananas, oats and protein powder – it’s sure to trick the sweet tooth.
In this version of the French classic, ‘Iles flottante’, smooth and elegant meringue is poached in milk then placed to float on a macadamia custard, and finished with a tart passionfruit caramel.
When a chilled and sweet comfort food craving hits, this cake of layered biscuits, whipped cream and caramel-chocolate topping will hit the spot. Keep a piping bag handy for smooth assembling.
Episode 69 | Sustainable Seafood
Airs 7:00pm Thursday 10 November 2022 on SBS Food
It’s good for the world and it’s good for you! Cookbook author Emiko Davies and journalist Anthony Huckstep join Adam in The Cook Up Kitchen to explore meals with sustainable seafood.
Don’t be put off by the long ingredient list for this curry – it’s mostly cupboard staples like ground coriander, cumin and mustard seeds – which infuse the dish with enchanting aromatics. Pol sambol, a fresh Sri Lankan condiment of coconut, lime and chilli powder – adds a finishing layer of flavour.
“This is a dish I often do when we have guests over as it’s super simple and the most stunning way to eat king salmon. The recipe is a spin on a recipe in my Australian Fish and Seafood cookbook.”
“This is a delicious, hearty and satisfying combination from the port city of Taranto on Puglia’s west coast: plump mussels, earthy, creamy legumes in a flavourful, fragrant broth, and you can find it in all of Taranto’s typical trattorie.”
Don’t be put off by the long ingredient list for this curry – it’s mostly cupboard staples like ground coriander, cumin and mustard seeds – which infuse the dish with enchanting aromatics. Pol sambol, a fresh Sri Lankan condiment of coconut, lime and chilli powder – adds a finishing layer of flavour.
“This is a dish I often do when we have guests over as it’s super simple and the most stunning way to eat king salmon. The recipe is a spin on a recipe in my Australian Fish and Seafood cookbook.”
“This is a delicious, hearty and satisfying combination from the port city of Taranto on Puglia’s west coast: plump mussels, earthy, creamy legumes in a flavourful, fragrant broth, and you can find it in all of Taranto’s typical trattorie.”
Episode 70 | Noodle Salads
Airs 7:00pm Friday 11 November 2022 on SBS Food
Restaurateur Callum Hann and comedian Lizzy Hoo join Adam in The Cook Up Kitchen to create oodles of noodles, salad style.
Colourful, crunchy, quick-to-make and with a lively, tangy Asian dressing – this satisfying noodle salad will have you eating it on repeat throughout summer.
Colourful, crunchy, quick-to-make and with a lively, tangy Asian dressing – this satisfying noodle salad will have you eating it on repeat throughout summer.
Not only does this recipe give you a quick and flavourful meal, but stocks your fridge with two homemade condiments to use for other meals: a sesame sauce and sichuan chilli.
Eggplant makes a great alternative to meat or seafood in this satay salad, with its fleshy and juicy texture. This is a great option for light and plant-based summer entertaining – but also works as a side dish for a barbecue.
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