The Cook Up
The Cook Up is a TV show on SBS ONE. The program has been available since 2024. A total of 81 episodes have been broadcast, most recently in July 2025.
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07:29
07:29The Cook Up
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Oyakodon
Chicken or egg, which came first? In this beloved Japanese classic, the answer is chicken, then egg! Oyakodon – literally “parent and child” rice bowl, combines tender chicken, soft egg and sweet onions over rice for the ultimate comfort bowl for 1, ready in just 15 minutes.
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08:04Want maximum flavour in a pinch? Try fish dugléré, a traditional French method of braising fish for succulent results, then turn the braising liquid into a luscious buttery velouté to spoon over the fillets to serve.
08:03This one-pot plant-based rice and beans dish from Adam Liaw is hearty, rich in protein and fibre and inspired by the flavours of Spain. For the final special touch, add a handful of pimenton-stuffed green olives to serve.
08:39This clever rice cooker hack makes khao man gai, Thailand's popular chicken rice, easier than ever, with this version cutting down on effort and washing up but delivering plenty of flavour via a punchy dipping sauce.
07:31Only got one salmon fillet to feed four? Adam Liaw has got you covered with these six ingredient onigiri. Transport your guests to Japanese convenience stores without leaving the house for a snack ready in under 15 minutes, no fancy nori wrapping skills required.
June 2025
08:58
08:58Made famous by the Pixar film Ratatouille, this French traditional dish is the ideal pairing to eat with pasta. Adam Liaw’s recipe has roasted zucchini, capsicum and a rosemary and paprika-scented finishing oil for a hearty, rich pasta dish that is completely plant-based.
07:24Reinvent the weekly roast chook with Adam Liaw’s spicy Sichuan twist. Season your butterflied chicken with a homemade spice blend, then roast over a bed of mixed vegetables, infusing the vegetables with loads of chicken-y flavour. Serve with a dash of chilli oil for extra heat.
07:39For bundt cake perfection, Adam Liaw borrows a brilliant tip from baker Natalie Paul: her signature ‘cake goop’ – a paste of butter, oil and flour ensures a flawless cake release from even the most intricate bundt cake pans.
08:46Though mee goreng is typically stir-fried, this version takes a cue from a Filipino noodle dish, pancit canton. Meat and vegetables are braised in a rich, savoury broth, then noodles are added to soak up every drop of flavour. The result? A quick, one-pot dish.
07:40It’s not your abuela’s paella, but it is a weeknight game-changer that breaks the Spanish cookbook rules! Switch up your supermarket roast chook with Japanese rice for a fast, Spanish-inspired hearty chicken and rice dish that’s big on comfort and low on fuss.
06:36This simple soup got Adam Liaw through his early twenties, while living in Japan. Simple, comforting and endlessly adaptable, it starts with a base of chicken stock, Chinese cabbage and whatever else you have on hand in the fridge and pantry.
08:40Channel your inner Adam Liaw with this seafood feast – pan-seared John Dory, picked mussels and a rich, spiced butter infused with blistered cherry tomatoes and garden-fresh herbs. Slices of sourdough are essential for soaking up every last buttery bite.
09:03Sweet, chewy and bursting with pandan flavour – this treat is beloved by Malaysians worldwide. Great for gluten-free guests, these soft glutinous rice balls are filled with palm sugar then rolled in coconut. Making fresh pandan juice is traditional, but in a pinch you can use pandan essence.
09:44This cheesy, Alpine potato dish dates back to the 1700s, but it wasn’t until an 1980s marketing campaign for reblochon cheese that this recipe became a hit. Can’t find reblochon? No worries—Brie works just as well!
06:43Typhoon shelter crab is a Hong Kong dish originating from the '60s, created on fishing boats in typhoon shelters where fishing communities would prepare crab and prawn dishes seasoned with garlic, chilli and black beans.
May 2025 06:26
Get all the richness of a slow-cooked stock in a fraction of the time. This pot roast uses powdered gelatine to create a luscious, silky sauce, mimicking the depth and body of traditional long-simmered broths.
06:26 06:59Squid is one of the most underrated proteins – fast, flavoursome and quick to cook. A speedy marinade with a sprinkle of bicarb soda helps break down the protein, ensuring tender results.
07:58This innovative Japanese-inspired dish from Adam Liaw serves a simple braised pork belly with a fresh flavour-paste, inspired by nama shichimi (also known as shichimi togarashi or “seven flavour chilli pepper”), combining yuzu kosho, green chilli and aonori (dried sea lettuce).
05:33All the cozy flavours of sukiyaki, just a little simpler. This easy take on the classic Japanese hotpot pan-fries a high-quality wagyu steak before lightly simmering in a sweet soy sauce, bringing a rich umami flavour to your table, no special equipment required.
08:03Want to take asparagus to the next level? Try this French-style method of peeling the asparagus for an extra-tender bite. Sautéed lightly in butter and folded into a creamy risotto, it gives a simple but luxurious recipe ideal for weeknight meals.