The Cook Up
The Cook Up is a TV show on SBS ONE. The program has been available since 2025. A total of 71 episodes have been broadcast, most recently in September 2025.
Last episode
08:28
08:28The Cook Up
Originating from Bacolod city on the island of Negros, Philippines, chicken inasal is a popular barbecued chicken dish. The word ‘inasal’ comes from the Visayan dialect meaning ‘chargrilled’. What makes this dish unique is its lemongrass and coconut vinegar marinade and a genero...
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08:02No time to cook and the fridge looks empty? Try this simple egg and gai lan fried rice from Adam Liaw for a quick meal that takes only 7 ingredients and 15 minutes to throw together.
07:45Not quite a ceviche, not quite a tiradito, let’s call it escabeche(ish!). Inspired by the Portuguese tradition of preserving fish in vinegar and a Peruvian-style ceviche, this fish dish is a brilliant new way to serve sashimi.
08:44Raw fish in Japanese cuisine is not only served as sashimi. While the fish may be the main focus, the spring onion, shiso, nori, sesame and wasabi that come along with it are more than just garnishes in this dish, they are the key to transforming a few slices of good-quality fish into a meal.
08:27Malaysian satay skewers meet weeknight noodle hacks with a clever microwaving trick and a simple pantry staples satay sauce. Microwaving the hokkien noodles while still in their packet helps separate and heat the noodles, allowing for improved noodle texture and faster stir-frying in the pan.
07:45You’ve had spaghetti on toast, why not the other way around? Adam Liaw reinvents this classic Aussie snack with a grown-up twist: this time garlicky spaghetti is topped with a chunky “toast” pan grattato. No tins here, but plenty of nostalgia served with a toasty crunch.
07:27Make over the classic sausage pasta bake with this easy, family-friendly version that transforms Italian pork sausages into juicy meatballs (with no rolling or breadcrumbs needed!). Smothered with a layer of creamy béchamel sauce and a golden bubbly cheese crust, this pasta bake is a real crowd-pleaser.
09:49Iceland’s traditional fish gratin was once made very simply with white fish fillets, potatoes and milk. Modern adaptations include additions like curry powder, stock powder, spring onions, herbs and cheese to add extra flavour. If you’re a traditionalist who just wants to just it how it was a century ago, be my guest.
06:39Take your fish dish to the next level with this shoyu butter sauce, inspired by France’s beurre blanc. Soy sauce, mirin, sake and sugar bring a teriyaki-like sweetness to the sauce, while butter adds a subtle richness to this seafood meal that is ready in just 10 minutes.
August 2025
08:23
08:23Golden, buttery and bursting with citrusy goodness, this chicken Francese is a weeknight showstopper, packed with plenty of clever cooking tricks up its sleeve. A cheat’s beurre manie uses leftover dredging flour for the sauce, a pinch of turmeric adds a golden hue to the chicken and a touch of gelatine adds a silky glossi...
05:29Crisp, herbaceous and effortlessly fresh, maroulousalata is Greece’s answer to the ultimate salad. With shredded lettuce, plenty of mixed herbs, spring onion and feta cheese tossed with lemon juice and olive oil, it’s the ideal side to serve with grilled barbecue meats, seafood and more.
08:34Bored of bland tofu? Try Adam Liaw’s secret technique of ensuring flavour in every bite in his salt and pepper tofu with a quick pre-boil in salted water that helps season the tofu inside and out.
19:19Bold, fresh and zesty, gremolata is the Italian secret weapon to sprinkle over rich, slow-cooked meat dishes. Here, Adam Liaw reimagines the gremolata with an Asian spin with coriander, ginger and lime, to serve over slow-braised coconut curry beef cheeks.
07:49Got a crisper full of spring veggies on their last legs? Turn them into a lush vegetable confit, slowly cooked in olive oil until silky and sweet. Pair with tender squid, a crusty baguette and lemon wedges to serve for an elegant but easy meal.
07:37Only 10 minutes to cook? Adam Liaw has you covered with this speedy pork mince stir-fry that comes together in minutes to feed two for a flavour-packed meal with very little effort.
07:11This Australian spin on Japanese kakiage (a mixed vegetable tempura fritter) adds ice-cold beer to the batter, creating light and crispy results. For a simple but impressive addition, grind matcha and salt in a mortar and pestle for a green tea dipping salt to pair with this crispy plant-based treat.
07:40Out of eggs? No problem, Adam Liaw’s got your back with this simple kimchi pancake, with no eggs needed! Serve with a simple spicy dipping sauce, made with a sprinkle of gochugaru (Korean chilli flakes).
07:09Le Relais de Venise L’Entrecôte is a popular French chain restaurant whose steak frites and entrecôte sauce has become one of the most copied viral recipes online. Try this lush, vibrant green steak sauce, similar to a Café de Paris butter cross with a hollandaise, for yourself!
07:51Inspired by the beloved American banana pudding, this elevated version from Adam Liaw swaps instant pudding mix for silky, crème légère – a traditional French blend of crème pâtissière (pastry cream) and whipped cream.
08:51Pot roast meets beef stroganoff in this hearty twist on one of Australia’s favourite recipes. Use Adam Liaw’s clever trick of pre-microwaving sliced mushrooms for 5 minutes to cut down on cook-time, while maximising flavour.