The Cook Up
The Cook Up is a TV show on SBS ONE. The program has been available since 2024. A total of 101 episodes have been broadcast, most recently in October 2024.
Last episode
07:35
07:35The Cook Up
What 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.
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!
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.
07:09Inspired by the many toast dessert trends coming out of Asia such as Korea’s injeolmi or Japan’s honey butter toast, Adam Liaw shares his tips for a buttery toast sundae. A fun alternative to French toast for breakfast!
08:29If you like hollandaise sauce, you will love its close relative, béarnaise sauce, a traditional creamy French sauce. Typically served in elegant French steakhouses and considered the height of refinement, it’s quite simple and affordable to make with the help of a high-speed blender.
07:01Lamb kheema (also spelled keema or qeema), is a traditional South Asian minced meat curry. Serve it with paratha, rice or buttery bread rolls to make keema pav, a popular South Asian street food dish.
06:17This comforting dessert is inspired by quintessential Australian favourite pudding – golden syrup dumplings. If you’re a fan of the original, this maple syrup version is sure to become a new hit in your household!
08:36Jaeger sauce (translates to ‘hunter’ sauce) is a savoury German mushroom-based sauce that is often paired with meat, frequently schnitzels. A great addition to your next barbecue, this recipe pairs the Jaeger sauce with grilled rump cap steaks.
07:09This recipe showcases the typically less popular grey (vs green) zucchini. Though almost identical to their darker green relatives, grey zucchini offers a stunning colour contrast for this prawn stir-fry.