The Cook Up
The Cook Up is a TV show on SBS ONE. The program has been available since 2024. A total of 88 episodes have been broadcast, most recently in March 2025.
Last episode
08:28
08:28The Cook Up
Inspired 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.
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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...
08:57You most likely already have the pantry staples for these next-level noodles. Two classic pantry staples transform this pork and cabbage noodle dish into something restaurant-worthy. The best part - it only takes 15 minutes to hit the table.
08:27Looking to increase your weekly vegetable intake, but running short on time? Try this brilliant stir-fry from Adam Liaw, packed with vibrant textures from black fungus, capsicum and egg, that takes only 10 minutes to cook.
October 2024
07:35
07:35What do you get when you combine antipasto and pasta? Antipasta! A pasta meal that uses the best of antipasto to shortcut your way to a flavoursome pasta sauce.
09:55Up your veggie intake with this beef and hidden veggie meatloaf. With three extra vegetables grated into the meatloaf mixture, you’ll never even know they’re there!
06:23Chicken cacciatore (or ‘hunter’s stew’), is an Italian chicken stew, made with a crushed tomato base, vegetables, wine, olives and herbs. Popular in the 80s and 90s, this dish makes a comeback in the form of this easy traybake.
07:05Chrysanthemum leaves are a popular leafy green in East Asian cooking. Known as tong hao (茼蒿) in Mandarin and shungiku (春菊) in Japanese. With a mild bitterness, they are comparable in flavour to rocket leaves and can be used in soups and salads, eaten cooked and raw.
08:59Pork and apple are a classic combination! Take it to the next level with these sausages cooked with apple cider and fresh apples. Serve with buttery potatoes on the side.
08:43A modern-day twist on the croque madame, this asparagus, ham and baked egg sandwich simplifies this French classic without making a bechamel sauce or frying eggs.
08:03The secret to this creamy chicken bake? Chicken thighs! With far more connective tissue in the dark meat, chicken thighs are far less prone to drying out when compared to chicken breasts, guaranteeing juicy results.
07:35Pampushky is a yeasted Ukrainian garlic bread roll, typically baked in a round baking dish. Adam Liaw adds plenty of anchovies to his to amp up the umami flavour.
06:59Potato pavé (pavé translating to ‘cobblestone’) is an elegant French potato bake, not dissimilar to a dauphinoise. You’ll need a sharp mandolin to get paper-thin slices of potato for the best results.
07:57Up your weekly vegetable intake with these vegetarian pasty foldovers. Packed with five vegetables and baked into a crispy pastry, these are perfect for lunchboxes or even served as canapes to dinner party guests.
September 2024 06:34
06:34Bang bang chicken is a Chinese street food originating from Sichuan, known for its numbing Sichuan peppercorns. Try this meat-free version of the original dish, made with shredded king oyster mushrooms, for a version that vegetarians and vegans can enjoy.
07:49Adam’s top stir-fry tip advises home cooks not to crowd the pan by cooking meat and vegetables separately. This method ensures perfectly cooked stir-fry ingredients, without adding much time to the overall preparation.
07:34This recipe features yuzu kosho, a Japanese chilli and yuzu spice paste. Kosho, meaning ‘pepper’ or ‘chilli’, is made from the fermented rind of immature yuzu, mixed with green chillies and salt and can be easily found in Japanese groceries in Australia to add a kick of spicy heat to your dishes.
08:17This tray bake is inspired by the many savoury filo pastries found throughout the Balkans, Eastern Europe, Greece, Turkey, Armenia and North Africa.