- 1-2 hours
2010 MasterChef winner and TV presenter
This room-temperature version of the classic Piedmontese "hot bath" is a fantastic dip served with a mixture of cooked and raw vegetables.
Cook | Adam Liaw | Tue Nov 24 12:35:03 EST 2015
I guarantee these Korean-style crisp bao will be the biggest hit at your summer party. The rules for party food are simple: don't spend the whole party cooking, have something for everyone, and...
Cook | Adam Liaw | Tue Nov 24 12:15:38 EST 2015
Walnuts and watercress make a great pair. Here the nuts are used both as a dressing and for texture in the salad itself.
Cook | Adam Liaw | Tue Nov 24 10:30:40 EST 2015
There's something very reassuring about sitting down to a well-cooked chook. If you're anything like me, you'll always remember how grandma or mum did it.
Cook | Adam Liaw | Mon Nov 23 11:14:45 EST 2015
For maximum impact, limit the number of ingredients in your stir-fries to just a few. This recipe uses just three main ones: quickly marinated chicken, button mushrooms, and in-season asparagus.
Cook | Adam Liaw | Tue Nov 17 09:38:25 EST 2015
Good wok technique is the key to a good stir-fry and the difference between soggy and punchy (see tips below). But it's also best to keep things simple - so don't overcomplicate things.
Cook | Adam Liaw | Mon Nov 16 12:46:15 EST 2015
This recipe reduces the sugar and cooking time of a traditional poached peach dish to embrace the fresh flavours of summer. It's a great way to celebrate seasonal stone fruit.
Cook | Adam Liaw | Tue Nov 10 12:57:17 EST 2015
A hot Aussie summer isn't ideal weather for a traditional Sunday roast with all the trimmings, so if, like me, you still want to enjoy a roast year round, here's an idea that works perfectly with the...
Cook | Adam Liaw | Tue Nov 10 12:22:38 EST 2015
Part Japanese and part Swiss, this fusion dish puts a European twist on Japan's famous savoury pancake, okonomiyaki.
Cook | Adam Liaw | Tue Nov 03 12:59:18 EST 2015
As the weather warms up, this salad alternative using traditional garlic bread is just the ticket.
Cook | Adam Liaw | Tue Nov 03 12:39:40 EST 2015
Lasagne is lovely, but the layering is a tad tiresome. And spaghetti bolognese can be a bit too ordinary. So why not combine the two?
Cook | Adam Liaw | Tue Nov 03 12:16:50 EST 2015
In the United States a cast-iron skillet is an institution and they're often passed down through generations.
Cook | Adam Liaw | Mon Nov 02 14:43:00 EST 2015
This curry has a gentle burn to it, but if you want a bit more bite, just add some extra chilli powder.
Cook | Adam Liaw | Tue Oct 27 13:08:27 EST 2015
Add a fresh touch to a curry with this crunchy vegetable salad. Kachumber's fresh, light flavours balance the curry without being overwhelmed by it.
Cook | Adam Liaw | Tue Oct 27 13:08:37 EST 2015
In this simple dish, a last-minute dressing brings robust flavour to the meat: think salt and pepper squid meets the good old Aussie lamb chop.
Cook | Adam Liaw | Tue Oct 20 13:16:27 EST 2015
With the colours of a lifesaver's cap, two fruit flavours and a wholemeal macadamia crust, this is a very Australian twist on a classic lemon meringue pie.
Cook | Adam Liaw | Tue Oct 20 12:50:43 EST 2015
Teriyaki chicken may be the go-to Japanese dish here in Australia, but over in Japan the popular teriyaki glaze is most often used with firm-fleshed white fish.
Cook | Adam Liaw | Wed Sep 16 09:19:17 EST 2015
This simple dish is the perfect introduction to authentic Japanese cooking. Beef tataki or "bashed beef" is thin, carpaccio-style - but it doesn't need any brutal treatment.
Cook | Adam Liaw | Wed Sep 16 07:43:00 EST 2015
You'd be hard-pressed to find a hotter food scene in the world than what's going on in Singapore at the moment and if you really want to know what really makes its food tick, head to its hawker...
Cook | Adam Liaw | Wed Aug 05 07:18:24 EST 2015
You might not even have heard of these before, but thousands of Singaporeans start their day just like this.
Cook | Adam Liaw | Mon Aug 03 13:28:29 EST 2015