Adam Liaw | Canberra Times
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Adam Liaw

2010 MasterChef winner and TV presenter

Adam Liaw's sushi “tacos” with avocado, and coffee jelly with hazelnut cream

Adam Liaw's sushi “tacos” with avocado, and coffee jelly with hazelnut cream

If the thought of making Japanese food at home scares you, relax. It’s easier than you think, says Adam Liaw.

  • by Adam Liaw

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Adam Liaw's baked snapper with dill cream, and potatoes with seaweed and garlic butter

Adam Liaw's baked snapper with dill cream, and potatoes with seaweed and garlic butter

Just like fashion, food has its fads – but there are some enduring culinary staples that even the ficklest trend-seeker can’t resist, says Adam Liaw.

  • by Adam Liaw
Tomato and watermelon bruschetta, and spanakopita spaghetti

Tomato and watermelon bruschetta, and spanakopita spaghetti

You can never have too many vegies, says Adam Liaw, as he presents two meat-free meals to whet the appetite.

  • by Adam Liaw
Adam Liaw's cheeseburger lettuce wraps, and frozen peach pancakes

Adam Liaw's cheeseburger lettuce wraps, and frozen peach pancakes

A burger without the bun, a sandwich without bread? It’s well worth trying some of the alternatives. You’ll be rapt, says Adam Liaw.

  • by Adam Liaw
Adam Liaw's Summer tomato and caper pasta, and berry with rosé jellies

Adam Liaw's Summer tomato and caper pasta, and berry with rosé jellies

When you’re cooking a special meal for a special someone, just be yourself and keep it simple, says Adam Liaw.

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Adam Liaw's barbecued sausages with red cabbage and mustard salad, and chilled apricot puddings

Adam Liaw's barbecued sausages with red cabbage and mustard salad, and chilled apricot puddings

While there’s nothing wrong with chucking a sausage on the barbie, it’s what goes with them that makes the difference, says Adam Liaw.

  • by Adam Liaw
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Adam Liaw's chicken, peppers and basil tray bake, and salad with tomato croutons

Adam Liaw's chicken, peppers and basil tray bake, and salad with tomato croutons

Fresh seasonal ingredients are important, but it’s the joy of eating together that makes the cuisines of the Med so satisfying, says Adam Liaw.

  • by Adam Liaw
Adam Liaw's take on Aussie classics

Adam Liaw's take on Aussie classics

Australia cuisine is one of the finest in the world – varied, experimental, steeped in history and tradition, and underpinned by high-quality produce.

  • by Adam Liaw
Adam Liaw's breakfast crumble and brown sugar shortbread

Adam Liaw's breakfast crumble and brown sugar shortbread

Christmas baking is a time-honoured tradition, with the likes of yule logs, mince pies and gingerbread all seasonal staples. Pavlova is the Christmas sweet bake in Australia, so often the centrepiece of our Christmas spreads. With this in mind, it's worth thinking about other festive occasions when your baking skills can be put to practical use. 

  • by Adam Liaw
Adam Liaw's spiked oysters and barbecued lamb ribs

Adam Liaw's spiked oysters and barbecued lamb ribs

The party’s at your place – oysters and barbecued lamb make simple, says Adam Liaw.

  • by Adam Liaw
Adam Liaw's tropical feast to serve for Christmas

Adam Liaw's tropical feast to serve for Christmas

Take advantage of our great produce and climate when planning your festive feast.

  • by Adam Liaw