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 May 2025.
Last episode
08:11
08:11The Cook Up
Try Adam Liaw’s take on easy Lebanese chicken and rice with an Asian twist of using a rice cooker! Including both chicken and beef, this double protein packed rice is not only filling, but delicious.
Catching up on The Cook Up?
Don't want to miss an episode anymore? Set up a free alarm and receive an email when new episodes are available. Handy!
07:51Kabayaki sauce is a Japanese sauce with a very similar flavour profile to teriyaki. Often served with eel, this version serves kabayaki with salmon belly instead for an unctuous meal that pairs perfectly with pickled ginger.
09:06This style of Japanese pork and rice bowl originates from the second-largest island of Japan in Hokkaido but it became so popular, that it is now available all throughout Japan. This dish celebrates complementary simple flavours by combining grilled pork belly, fragrant rice with a sweet mirin and soy glaze.
07:05Move over chicken salt – there’s a new flavour hero in town: curry salt. Made with just three pantry staples – curry powder, chicken stock powder and salt, this simple blend packs a bold, savoury punch – it’s your new secret weapon for next-level seasoning.
07:23For maximum flavour in a fraction of the time, try some crispy speck lardons in your next pasta sauce for a smoky, sweet and rich flavour.
06:19If you’re new to cooking chicken cutlets, try a clever trick from Adam Liaw’s home kitchen – make cuts along both sides of the cutlet bone, separating the flesh from the bone – allowing the chicken to lie flatter on the barbecue grill or your pan, allowing for superior cooking and juicy results.
April 2025
08:02
08:02This dish originates from Yunnan, in the south of China, a very ethnically diverse region including the Dai peoples. Though this dish bears a striking resemblance to Southeast Asian cuisine, this herbaceous beef dish is distinctly Dai in origin.
06:04Adam’s secret tip for perfect okra comes from his wife, Asami, who rubs okra with salt before cooking – it not only seasons the okra but also helps remove any plant ‘hairs’ from the skin of the okra.
08:25These cookies are fantastic as they are, but are also absolutely brilliant as ice-cream sandwiches, or simply chopped up and folded through vanilla ice cream.
08:21This recipe employs a clever trick of rinsing fried firm tofu in boiling water. The helps remove any saturated oil present in the deep-fried tofu, which can have a slightly rancid flavour – giving your final dish a much ‘cleaner’ taste.
08:42Got a head of cabbage wilting away in the fridge? Use it up in this quick vegetarian Japanese pancake recipe.
07:13Level up your fish fillets with this bold Basque sauce, originating from Bilbao in Northern Spain. Rich in flavour from the garlic-infused olive oil, vinegar and parsley lift the sauce, providing balance and complexity to the sauce, ideal for drizzling over grilled fish.
March 2025 06:28
06:28For a speedy weeknight hack –don’t forget the microwave! Adam Liaw shares his clever trick of speeding potato cook time with the microwave rather than par-boiling, saving time and washing up in this new Greek chicken and potatoes family meal favourite.
09:00The gardener’s dilemma: what to cook with all the fresh produce you’re growing at home? For a summery harvest, get the most out of homegrown tomatoes, capsicums and herbs with this simple fish recipe from Adam Liaw.
09:24
This unique vegan-friendly dish originates from the city of Yibin, located in southeast Sichuan in China. Rather than the noodles being served ‘burned’, the name refers to the dry-style of the noodle dish, which commonly is served with a fragrant chilli oil, preserved vegetables and toasted nuts for crunch.
08:28Inspired by the mythical Chinese characters dragon (represented by the prawn) and phoenix (represented by the chicken), this stir-fry packs a double protein punch and is flavoured with chicken stock, Shaoxing wine, ginger and garlic.
08:26Looking for something to serve on your next special occasion? Try Adam Liaw’s katchi biryani, which combines tender, yoghurt-marinated lamb chops and basmati rice, cooked with ghee, saffron and crisp, fried onions. While it’s not the fastest dish to make, it’s well worth the time-investment to make!
08:54Ratatouille Pasta (Elbow Pasta) of The Cook Up was added on Saturday 22 March 2025. The Cook Up is a TV show on SBS ONE. The program has been available since 2024.
09:06The secret ingredient to a good suya skewer? Tegan Higginbotham recommends peanut powder! A tricky ingredient to find, you can sometimes find it Asian grocers selling Taiwanese peanut powder, or some supermarkets will sell powdered peanut butter as a high-protein add-in for smoothies. It’s worth tracking down for the uniqu...