Adam Liaw

Tri tip, a lean, marbled cut of beef from the bottom sirloin, is a popular cut of meat that is known for its affordable cut and juicy flavour, but is a cut that many Australians are not familiar with cooking. Get the most out of this budget-friendly steak with Adam’s Thai twist using Crying Tiger flavours with tri tip.

Mug cakes first reached fever pitch virality during the late 2000s - early 2010s as a popular dessert recipe shared widely over Pinterest, food blogs and social media. Beloved for their convenience, speed and single size portion made in the microwave, mug cakes had many reasons to be popular. Made with simple pantry ingredients and minimal washing up, this social media favourite has every reason to make it back onto your table for those looking for simple, but effective desserts to share with fr…

This sizzling garlic butter chicken takes inspiration from the Cantonese and Sichuan methods of serving main course dishes on a pre-heated cast-iron hotplate. Not only does it add an exciting audible sizzling flair to your dishes, it also ensures your food stays piping hot while your guests help yourself, a win-win in our books.

This cheat’s claypot rice with spring onion oil probably doesn’t look like it could be ready in 10 minutes, but if you have leftover cooked rice at home, that’s precisely how long it takes. Traditional claypot rice can be tricky to nail the water quantities for the ideal rice texture, but this method is far more foolproof. I’ve served this to many claypot rice aficionados who gave it rave reviews. For the best results, seek out the best-quality lap cheong you can find, it makes a difference.

This mince bourguignon is a clever take on the French original version, which typically takes hours of cooking to perfect by replacing brisket (or chuck steak) chunks with beef mince for a cheaper and faster alternative that doesn’t skimp on flavour. This method also saves time on peeling countless tiny pearl onions by using a supermarket jar of pre-cooked, peeled baby onions instead - genius.

ABC soup is a comforting and hearty soup commonly found throughout Singapore and Malaysia that typically features potatoes, carrots, tomatoes and onions. It’s not clear whether the ABC is based on how simple the soup is, or whether it contains vitamins A, B or C but the simple nourishing nature of this dish will most likely ensure its continual relevance and popularity for generations to come.

This stir-fried beef fajita rice draws creativity from Tex-Mex beef fajitas and the Okinawan fusion dish ‘taco rice’. During WW2, Okinawans had access to a surplus of taco seasoning from military bases which Okinawan restaurant owner Matsuzo Gibo used to create the dish ‘taco rice’ in 1984, as an affordable and filling meal to sell to the occupying American military soldiers. Taco rice was a hit and was quickly embraced by the locals, remaining an enduring family staple Okinawan dish to this day…

The classic Australian Sunday roast gets a Chinese makeover with Adam Liaw’s Sichuan glazed lamb shoulder. While the lamb slowly roasts away to melt-in-your-mouth perfection, make a sour-sweet-salty Sichuan-inspired glaze featuring doubanjiang, a Chinese chilli paste to glaze the lamb with, and a Sichuan spice blend to sprinkle over to ensure every single bite is richly flavoured with Chinese spices. You may want to cook up a batch of rice to serve with this one to soak up all that delectable go…

Creamy lemon pasta (or pasta al limone), is a traditional Italian pasta dish that celebrates the flavours of fresh lemons with a rich, cheesy parmesan sauce. Like similar dishes cacio e pepe and carbonara, the key to pasta al limone is making the most out of a simple ingredient list and using a gentle touch to emulsify a smooth sauce with the use of the pasta cooking water.

This gluten and dairy-free green and gold pavlova is Adam Liaw’s Australian love letter to those who cannot eat gluten or dairy. Finished with a light dusting of matcha on top, this pav will be enjoyed by all regardless of dietary requirements.