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Adam Liaw's simple recipe for sausages in sugo with creamy polenta.

Recipe collection

Stirring the pot with Adam Liaw

Good Food columnist Adam Liaw is here to help you KISS your way through quarantine, be a better cook and think about the bigger issues in food.

44 recipes
Jill Dupleix's pavlova masterclass.

The definitive ranking of classic Australian Christmas foods

  • Adam Liaw
A house wine suits the restaurants purposes and the diners, too, says Adam.

My respectful request for the return of house wine

  • Adam Liaw
Souvlaki-style lamb chops.

My judgement-free guide to combatting lockdown cooking fatigue

  • Adam Liaw
Teriyaki sauce can be used on chicken, pork, beef and fish.

My unauthorised guide to Japanese home cooking

  • Adam Liaw
Corn and chicken fried rice.

Thrifty tips to stretch your takeaway order into a second meal

  • Adam Liaw
Rub the chicken skin with dark soy sauce before roasting.

New riffs on my most popular winter recipes

  • Adam Liaw
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Neil Perry's quick red curry of chicken will taste even better the next day because of time.

Five tips for 'radically normal' home cooking

  • Adam Liaw
Hot cinnamon doughnuts are the superior service station snack.

Mac and cheese? Puh-lease! We need to make Australian food great again

  • Adam Liaw
Watery stews can be reduced down to thicken - don't forget to check for seasoning.

Rescue remedies: How to fix a dish that's not quite right

  • Adam Liaw
Grandparents often cook by feel, making it hard to record ingredient quantities accurately.

Quality not quantities: Tips for recording family recipes

  • Adam Liaw
Helen Goh's lemon and blueberry cream cheese pound cake.

Before you skip straight to the recipe, read this

  • Adam Liaw
Farmers' markets are just one way we can step up to support our restaurant and agricultural industries.

Why the future of Australian food is in your hands

  • Adam Liaw
Barley farmers have had a tough year.

Adam Liaw on why the Australian food industry has been our saviour in 2020

  • Adam Liaw
You may not have time to linger over dessert.

Why we need to be fine with timed dining

  • Adam Liaw
Keep sauces and fresh herbs handy, for finishing dishes such as Argentinian-style lamb steaks with mint chimichurri (pictured).

My ultimate guide to summer barbecues

  • Adam Liaw
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Home cooking is not always natural light and rainbow bliss bowls.

Is it OK to hate cooking? Of course!

  • Adam Liaw
Adam Liaw's pan-fried John Dory with paprika butter.

How to crack those dishes you just can't get right – part 1

  • Adam Liaw
Adam Liaw's quick roast pork belly served with sour applesauce.

...and part 2 feat. pork crackling, steak, scrambled eggs and pavlova

  • Adam Liaw
Resist the urge to keep checking the oven.

Three basic kitchen tips to help save time, effort and money

  • Adam Liaw
Adam Liaw's simple salmon and corn rice will please kids and adults alike.

How to find and develop your own cooking style

  • Adam Liaw
There's more to cooking than decorating cupcakes.

Tips for getting kids involved in the kitchen

  • Adam Liaw
In 'n' out: Make a list, mask up, strategically pack your trolley and shop at off-peak times.

Adam Liaw on how to nail the 10-minute supermarket shop

  • Adam Liaw
Adam Liaw's miso roasted eggplant.

Stuck in a cooking rut? Work your way out with these tips and ideas

  • Adam Liaw
Team Queensland could be a vanilla slice meets pavlova, with a ginger kick.

Who will win the Australian food State of Origin?

  • Adam Liaw
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No, you don't have to eat this red wine mince every night of the week, but you can keep it interesting and make it stretch across multiple meals.

Cooking for one in lockdown? Here are my solo meal strategies and tips

  • Adam Liaw
Adam Liaw's potato rosti.

Hidden extras: How to make my most loved winter recipes even better

  • Adam Liaw
Chocolate goulash.

Six tiny little tips and tweaks to improve your cooking

  • Adam Liaw
Adam Liaw's rigatoni alla Gricia with pancetta.

How a little DIY can save you (dinner) time and money

  • Adam Liaw
Adam Liaw's broccoli with chilli and parmesan.

Why some dishes are much more than a bit on the side

  • Adam Liaw
Is the cake really supposed to be that colour? Maybe it's just caramelised, right?

The five stages of a kitchen disaster

  • Adam Liaw
Take a few seconds to make sure the food on a plate looks appetising and abundant.

Six common cooking mistakes (that have nothing to do with cooking)

  • Adam Liaw
French onion beef stew.

Dos and don'ts for winter cooking

  • Adam Liaw
Will ticketed dining, three-hat takeaway, after-dinner subscriptions and no tipping become the new normal night out?

My forecast for fine dining in the future

  • Adam Liaw
Cr: William Meppem SL Food, Nov 15 Adam Liaw's chicken, mushroom and asparagus stir-fry. SLIFE151115

No time to cook? Six ways to cook faster and smarter

  • Adam Liaw
Adam Liaw's economy fried noodles.

'What's for dinner?': Why the answer is more important than you think

  • Adam Liaw
You, your date and a whole lot of empty tables.

20 thoughts you'll have before your first meal in a restaurant post-lockdown

  • Adam Liaw

Original URL: https://www.brisbanetimes.com.au/goodfood/stirring-the-pot-with-adam-liaw-20200417-h1ng0p.html