27 Recipes from April 2016


I just realised that for all the hundreds of recipes that I write every year between my columns, books, TV series and so on, I put very few of them up on this site. Of course they’re always available if you want to search for them, but it might just be easier for me to collect the links together for you all so that you can access them all here.

So here’s the first in my monthly roundup of recipes you can all try. They’re all online. And they’re all free. Enjoy!


Superior Soup

Superior Soup


Spaghetti with zucchini and spinach

Green Pasta


Sago with coconut and melon

Sago, melon and coconut soup


Salmon salad with green tahini dressing

Green Tahini Salmon


Swedish meatballs in cream sauce


Danish baked pork belly with parsley sauce

Custom (1 of 8)


Semla (Swedish cardamom buns)


Real-deal carne asada tacos


Mexican sweet pumpkin flan

Sweet Pumpkin Flan


Thursday pea soup with rye and spelt pancakes

Custom (7 of 8)


Dutch baby with bananas and berries


Green shakshuka with hummus


Rainbow salad

Rainbow Salad


Swedish onion tart with sour cream and salmon roe


Roast chicken with VIVs (Very Important Vegetables)


Glazed wild boar with double-sided Hasselback potatoes


“The Lawyer’s Lunch” smørrebrød


Danish apple doughnuts (Æbleskivers)


Double dumpling chicken soup (Hønsekødsuppe)


Viking salmon with skagen sauce


Raspberry and marzipan spandauer

Custom (3 of 8)




2015: My Year in Review

Well, it was a big ol’ year.

I travelled around the world. I spend a lot of time on the road but this year I took one of my best trips ever. I was away filming Destination Flavour Scandinavia across Denmark, Norway and Sweden. I herded reindeer on snowmobiles, went up to see wild polar bears in the Arctic circle, ate and some of the world’s best restaurants, and cooked some delicious Scandinavian food. The series will be on SBS in early 2016 so stay tuned. I think you’ll really enjoy it. I also spent a lot of time working in Malaysia and Singapore, and I hope to be spending a bit more time in Southeast Asia in the coming year.

Svalbard. Incredible. I'm only 1,000 kilometres from the North Pole. #theendoftheworld

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Hitting the late night Singapore talk shows!

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I released my fourth cookbook. It’s called “Adam Liaw’s Asian Cookery School” and I can say without a doubt it’s my best book yet. (And I even took some of the less important photos myself!) It’s gotten some fantastic reviews, and I couldn’t be more proud. The Age called it “a brilliant step-by-step guide in the tradition of Julia Child” and The West Australian said it was “a masterclass on technique and flavour”. *blushes*

I have to say, though, the biggest thrill is seeing all the thing’s you’ve all cooked from it!

I cooked and ate a lot. I think the best part of what I do is that even when I’m busy and travelling, I still have time to cook. Stay tuned to my Instagram for a taste of what I’m cooking each day. I headlined all of the Good Food and Wine Shows around Australia this year, too, and got to cook with and for a lot more of you all around Australia and the rest of the world. If you want to see a few memorable things I ate this year, just click here.

It's that time of year again! My list of 17 Memorable Things I Ate in 2015. Link in profile.

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I wrote even more than I cooked! This year I’ve continued on as a GoodFood food columnist alongside Neil Perry, Karen Martini and Dan Lepard, but now I’ve also taken over from Bill Granger as the weekly columnist for Sunday Life magazine, which is a real honour. I really love being able to share my recipes with you in the paper each week, as well as in my books. On top of all that, I’ve also started writing for The Guardian. You can catch a couple of my recipes and articles below:

Five Scientific Developments That Will Change The Way We Eat

Five Simple Dishes And The Mistakes You’re Making With Them


Lasagne Spaghetti

Singapore Chilli Crab

I started a YouTube channel. It’s only early days yet but it’s getting a really good response. This year I was ranked #1 for social media influence in the Australian food industry, which is nice. Buzzfeed wrote a couple of listicles about me (here, and here) too which is weird but also nice. It’s great to be able to chat, share and see what you’re all cooking on Instagram, Twitter and Facebook. I’m looking forward to sharing more videos with you on YouTube, too.

If you like these videos, just click here and subscribe to see more like these.

I spent quality time with my family. Sometimes when I’m at my busiest I really have to focus on what’s important. This year despite being rushed off my feet for a full twelve months, I’m happy that I was able to spend time with my family through it all, from my son’s first cherry blossoms, to my sister’s graduation from medical school and a big family Christmas lunch.

Father's Day would be nothing without these guys. I hope all the dads are having a great day!

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Thank you so much for all of your support. I really couldn’t do it without all of you reading my recipes, watching my TV shows and generally just being there for me. Sometimes I really do feel like the luckiest guy in the world.


17 Memorable Things I Ate in 2015

Every year I try to round up an ever-increasing list of memorable things I’ve eaten. They might not be the tastiest or the “best”, but they’re food experiences that have stuck out for me over the past 12 months.

Read below for the full details. As always, the list is in no particular order.

(And if you’re interested, here are the lists for 2014 and 2013.)

1. Chicken, parsnips and sesame at Relae, Copenhagen

Relae is Christian Puglisi’s fully organic one Michelin-starred restaurant in Copenhagen, and in my view it’s one of the most exciting restaurants in the world today. A fully organic, five-course, Michelin-starred meal for around A$70? To be able to do that takes not just great cooking, but great thinking and management, too.


2. Kaya toast wafers, Tong Ah, Singapore

I have a real weakness for kaya toast (a coconut jam from Malaysia and Singapore served with thick slices of cold butter inside fluffy-crispy grilled bread). The wafer-style variety from Tong Ah in Singapore is the real deal.

Last day in Singapore. Kaya toast doesn't get any more real than this. The thin one at Tong Ah.

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3. Norwegian Toddy, Svalbard, Arctic Circle

After 8 hours snowmobiling in -20C conditions to find wild polar bears in the archipelago of Svalbard, this warm blackcurrant cordial was surprisingly perfect. We found a bear, too!


4. Swedish Pizza at Restaurant Casablanca, Hasselholm, Sweden

Here’s what you need to know about Swedish pizza. The “Africana” is topped with ham, banana, peanuts and curry powder, and the “Kebab pizza” is basically a kebab, but in pizza form.Depending on how you look it at it, Swedish pizza is either a stroke of genius or an abomination. I think it’s a little of both.

5. Bone marrow, gold caviar and fermented pumpkin at Frantzén, Stockholm, Sweden

This was the knock-your-socks-off dish from one of the best meals we had in Scandinavia, at the Japanese-Scandinavian influenced, two Michelin-starred Frantzén in Stockholm.

6. Fish and chips, Clonnies at Clontarf, Sydney

You’d be surprised at how hard it is to find a good fish and chips, even in Australia. Too often people try to overcomplicate it, fancy it up, or drown it in oil. Just some fresh flathead tails, decent chips, some tartare sauce and a handsome wedge of lemon is all you need. Well, that and a seagull to share the chips with.

Today's lunch. Best ever. #straya

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7. Semla at Grillska Huset, Stockholm, Sweden

This is a favourite Swedish Fat Tuesday (Shrove Tuesday) bun that’s so popular it’s now available all year round. It’s a bready cardamom bun filled with cream and marzipan. It tastes like you’d think it’d taste. You can’t visit Sweden without eating one.

Seriously though. #Semla

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8. Coal-toasted Meringue, outside Albany

Yoda from Fervor food in WA does fantastic stuff. Clever, native-influenced Australian food informed by his experiences at some of Europe’s best Michelin-starred fine diners. This meringue was from a course-for-course dinner we did together in a woolshed just outside Albany WA. It was toasted by pressing hot coals into it and served with native Australian berries and double cream.

Meringue (1 of 1)

9. Bug tails at Hotel Hotel & Monster, Canberra

As someone who spends more than 6 months of each year on the road, I’m a big fan of room service in all its forms, from early breakfasts to late night cheeseburgers. These bug tails at Hotel Hotel in Canbera (cooked by Monster, downstairs) have recalibrated my expectations of what’s possible to eat in bed while watching telly.

10. Air on Air on Air, Geist, Copenhagen

This was dinner on my first night in Copenhagen. I’d seen this dessert before on Instagram and it didn’t disappoint. It was like eating three different clouds.


11. BB-8 Cake, Sydney

Just after the Star Wars premiere, Disney sent me this cake (thankfully just in time for my Star Wars-mad neice’s 10th birthday). I was just happy to stop my son from swallowing the whole thing before she had a chance to see it.

12. Roast chicken in cream with Lammefjord vegetables and weeds, Dragsholm Castle Bistro, Denmark

Never underestimate the impact of a simple dish done well. Ex-Noma chef Klaus Thomsen moved out into the countryside to run the kitchen at Dragsholm Castle and I can see why. These vegetables are exceptional.

13. Wantan mee at Yulek, Cheras, Malayasia

I was in Malaysia recently writing a piece for The Sydney Morning Herald on places to eat in Kuala Lumpur. If you’re heading there you should put this wantan mee at the top of your list.

You can read the whole piece here.

Wantan mee from Yulek. Game changer. #kualalumpur

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14. Butter-poached marron at Sepia, Sydney

To be honest, I can’t even remember what it was served with, but this off-menu WA marron at Sepia was extraordinary.

Marron (1 of 1)

15. 150-day aged Angus scotch fillet at Firedoor, Sydney

With meat it should always, always be quality above quantity. This had plenty of both, but shared between three it was just right. One of the best bits of meat I’ve eaten.


16. Smoked reindeer, The mountains outside Tromso, Norway

After a long day herding reindeer on snowmobiles, it might seem strange to then cook reindeer on an open fire. This was the end of a fantastic day spent with Scandinavia’s indigenous Sami.

Today's lunch. Smoked reindeer fried in lots of butter on an open fire. #Norway

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17. Mahogany Clam, Maaemo, Oslo, Norway

The idea of eating something that’s 200 years old (yes, really) is bizarre at best, but these clams are completely sustainable. There are millions of them on the cold sea floor around Norway. I ate this one at Norway’s best restaurant, the two Michelin-starred Maaemo.


Destination Flavour Japan – Contact List

I’ve had a lot of requests for contact details for the places I visited travelling around Japan for Destination Flavour Japan, so I thought I’d collect all the links here for easy reference. It’s not a complete list – it’s just the places I could remember off the top of my head, so if there’s anything I’ve missed just leave a comment below and I’ll add it in.

Some of the links are in Japanese but you get the idea.

Happy travels!

Destination Flavour Japan Contacts (1 of 6)


Episode 1: Hokkaido

Kushiro fish markets: Washo-ichiba

Cooking sea urchin, crab and scallop: Orenchi izakaya

Choco-moo cheesecake: Farm designs

Onsen: Tsuruga Resort Lake Akan

Two Michelin-starred Restaurant: Kappo Okada

Destination Flavour Japan Contacts (2 of 6)

Episode 2: Hokuriku

Live squid fishing: Hakodate Morning Markets

World’s most expensive tuna: Omanzoku

Soy sauce: Yagisawa shoten soy sauce, Rikuzentakata

Wanko soba: Wanko soba Azumaya, Morioka

Onsen: Tsurunoyu

Destination Flavour Japan Contacts (3 of 6)

Episode 3: Kanazawa

Sushi: Otomezushi

Markets: Omicho Market

Ryotei restaurant: Tsuruko

Cake buying: Le Musee de H

Sake brewery: Shata brewery


Episode 4: Nagoya

Nagoya cochin chicken: Torishige

Iga wagyu beef: Okuda

Miso: Kakykyu


Episode 5: Tokyo

Izakaya: Shirube, Shimokitazawa

Small restaurant: Enoki, Nonbeiyokocho

Michelin-starred restaurant: Narisawa

Yakitori restaurant: Torishiki


Episode 6: Tokyo (Part 2) and Saitama

Depachika: Takashimiya department store, Shinjuku

Wagyu “donburi”: Two Rooms

Destination Flavour Japan Contacts (5 of 6)

Episode 7: Kyoto

Michelin-starred restaurant: Yonemura Gion

Tempura: Kawatatsu

Pickles: Uchida pickles, Nishiki Markets

Episode 8: Osaka

Soba: Sobakiri Masa

Knife-making: Mizuno tanrenjo

Sumo restaurant: Arata Chanko Nabe

Takoyaki: Noboridako


Episode 9: Kyushu



Destination Flavour Japan Contacts (6 of 6)

Episode 10: Okinawa

Taco rice: King Tacos

Markets: Makishi Public Market, Naha

Island life: Izena island





Chicken Kra-pow



This might just be the easiest Thai recipe I know. Just a few ingredients in perfect balance for a delicious and authentic meal.


3 cloves garlic
2 large red chilies, seeds removed
500g chicken thigh (you can use breast, or a mixture of the two)
1 tbsp oyster sauce
2 tbsp vegetable oil
2 tbsp fish sauce
½ tsp caster sugar
1 ½ cups loosely packed Thai basil leaves
a wedge of lime and a fried egg (optional), to serve 



  1. Roughly chop the garlic and chilli together on a board. In a separate bowl, coarsely chop the chicken to your preferred consistency and mix through the oyster sauce.
  2. Heat a wok and add in the oil. Fry the garlic and chili for a few minutes until fragrant and then add in the chicken. Mix the chicken with the chilli and garlic and distribute it over the surface of the wok for a minute or two to caramelise slightly. Toss, then allow to sit in contact with the wok again for another minute. Add in the fish sauce and sugar, toss and continue to fry for another minute or so, moistening with a little water or stock if it starts to get too dry.
  3. Stir through the basil leaves and remove from the heat. Top with a fried egg if you like, and serve with rice and a wedge of lime.

This recipe appears in my third book, Asian After Work.

Asian After Work


Steamed Ginger Chicken

Steamed Ginger Chicken

Watch a video of how to make this recipe here.


600g chicken thigh fillets

1 tbsp grated ginger

1 tbsp Shaoxing wine

1 tsp soy sauce

1 tsp cornflour

½ tsp salt

½ tsp sugar

2 spring onions, finely chopped

¼ cup coriander leaves, to serve


  1. Cut the chicken pieces into 5cm chunks. Mix the chicken with the ginger, Shaoxing wine, soy sauce, cornflour, salt, sugar and spring onions. Set aside to marinate for at least 15 minutes.
  2. Arrange the chicken in a single layer over a heatproof serving plate that will fit inside your steamer. Bring the water under the bamboo steamer to a boil and place the plate of chicken inside. Cover the steamer and steam for 10 minutes for boneless pieces, and 12 minutes for pieces on the bone.
  3. Remove the plate from the steamer and allow to stand for a minute. Scatter the chicken with the coriander and serve immediately.

This recipe is from my book, Asian Cookery School. I hope you like it!

Watch a video of how to make this recipe here.

Adam Liaw's Asian Cookery School

Beef and broccoli

Beef and Broccoli


500g rump steak, very thinly sliced on an angle

2 cups broccoli florets

2 tbsp peanut oil

1 small onion, peeled and thinly sliced

3 thin slices of ginger, bruised

3 cloves garlic, roughly chopped

¼ cup oyster sauce

1 tbsp soy sauce

½ tsp sugar

2 tbsp Coarse stock, Chicken stock or water

1 tsp cornflour mixed with 1 tbsp cold stock or water

Meat marinade

1 tbsp soy sauce

1 tbsp Shaoxing wine

1 tsp sesame oil

½ tsp cornflour

a pinch of white pepper



  1. Combine the beef with the meat marinade ingredients and marinate for at least 10 minutes.
  2. Heat about a cup of water in the wok until boiling, add dash of oil and blanche the broccoli for about 1 minute until it is bight green and slightly softened. Drain and set aside until ready to fry.
  3. Drain the water from the wok and dry the wok over the flame. Add about 2 tbsp oil and add the ginger first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, ginger and garlic out of the oil and add to the broccoli. Using the flavoured oil left in the wok, fry the beef in batches until well browned. Return all the ingredients back into the wok and toss together. Add the the oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the wok while tossing until the liquids thicken and cling to the ingredients. Immediately remove to a plate, rest for a moment and serve with rice and little chilli in soy sauce.

This recipe can be found in my book, Adam Liaw’s Asian Cookery School.

Adam Liaw's Asian Cookery School

Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken

Watch a video of this recipe here.

Taiwanese food is a great mix of local dishes with influences from China, Japan and Southeast Asia. Popcorn chicken is a popular street food and once you try it you’ll see why. The crunchy texture of the sweet potato flour coating is incredible.


600g boneless chicken thigh fillets, preferably skin-on

3 cloves garlic, minced

1 tsp grated ginger

1 tbsp soy sauce

1 tbsp Shaoxing wine

2 tsp sugar

½ tsp five spice powder

1 cup sweet potato flour

2L oil, for deep frying

1 cup loosely packed Thai basil leaves

Spiced Salt

1 tbsp salt

¼ tsp five spice powder

¼ tsp white pepper

a pinch of chilli powder


  1. Slice the chicken into 3cm pieces and combine with the garlic, ginger, soy sauce, Shaoxing wine, sugar and five spice powder and set aside to marinate for at least 10 minutes. Toss in the sweet potato flour, shaking off any excess.
  2. Heat the oil in a wok or saucepan. When the oil reaches 150°C scatter the basil leaves into the wok and stir for about 20 seconds until the basil crisps and turns translucent. Remove from the wok and drain. Increase the heat of the oil to 170°C and fry the chicken in batches for about 3 minutes until golden brown, regularly skimming any floating flour bits from the oil.
  3. For the spiced salt, mix the salt and other seasonings together and toast in a dry frypan over low-medium heat for 2 minutes or until fragrant.
  4. To serve, toss the chicken with the fried basil leaves and a good pinch of the spiced salt. Serve immediately.

This recipe and many more like it can be found in my fourth book, Adam Liaw’s Asian Cookery School.

Adam Liaw's Asian Cookery School

How to Cook Fried Rice – Egg Fried Rice

Egg Fried Rice


The first thing you need to know about wok cooking is that oil is very important. To carry flavour around your dish, flavour the oil first. If you want to learn good wok technique, this simple fried rice is a good choice.


3 eggs

1 tsp sesame oil

¾ tsp salt

4 cups leftover cooked jasmine rice, cold

2 tbsp vegetable oil

3 spring onions, finely sliced

2 cloves garlic, minced

1 tbsp soy sauce

¼ tsp white pepper


  1. Beat the eggs with the sesame oil and ¼ tsp of salt. Heat the wok over medium-high heat and add the vegetable oil. Add half the spring onions, garlic and the remaining salt and fry until fragrant. Add the rice and soy sauce and toss to coat in the oil, pressing the rice against the side of the wok to break up any clumps.
  2. When the rice softens and begins to toast, move all the rice to one side of the wok and add the egg mixture to the open side. Stir the eggs until they are nearly set, then combine with the rice. Add the remaining spring onions and white pepper and toss through.

This recipe is from Adam Liaw’s Asian Cookery School, page 78.

Adam Liaw's Asian Cookery School

How to Cook Asian Greens

Oiled Greens

If you’ve always wanted to make Asian greens taste like the dish you order in a Chinese restaurant, this is how.


1 bunch Chinese broccoli (gai lan) (about 250g)

2 tbsp salt

1 tbsp vegetable oil


Oyster Sauce

¼ cup oyster sauce

¼ cup coarse stock, chicken stock or water

¼ tsp cornflour mixed with 1 tbsp stock or water



  1. Trim the Chinese broccoli of any dry ends and rinse it well in cold water. Cut into 10cm lengths, grouping together the thick stalks, thin stalks and leaves separately. Split any very thick stalks in half lengthwise.
  2. Bring 2L of water to a rolling boil and add the salt. Add the thick stalks and boil for about a minute, then add the thin stalks and the leaves on top. Pour over the vegetable oil and boil for a further 2 minutes, occasionally shaking the greens in the water with tongs or chopsticks to coat them in the oil and to dissolve the salt into the water. Remove from the water and drain well.
  3. For the oyster sauce, bring the oyster sauce and stock to a simmer, then add the cornflour mixture. Stir until thickened then remove from the heat.
  4. Serve the greens as they are, or with some of the oyster sauce poured over the top.


This recipe is from Adam Liaw’s Asian Cookery School, page 133.


Adam Liaw's Asian Cookery School