Recipe writer and presenter
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.Connect via email.
If you’ve got surplus chocolate eggs this Easter (and who doesn’t?), try turning them into something a little more exciting.
A supermarket roast chicken tossed with flavoured butter simplifies the making of this chicken and rice dish.
This two-tone mousse is a great make-ahead dessert for your Easter lunch or dinner party.
Instead of roasting a whole leg, why not cut it into thick steaks and throw it on the barbecue? It’s easier than you think.
The key ingredient for a viral recipe is engagement, and that can be both positive and negative, writes Adam Liaw.
This simple cake is my idea of elegance. As simple as it gets and as tasty as it can be.
Petits pois à la française is one of my favourite dishes at the moment. Thick bacon is fried and the rendered fat used to brown and braise lettuce, onions and peas.
Steamed vegetables can be a centrepiece rather than just a side dish. Take your favourite vegies, arrange them in a steamer, then let the steam do all the work.
The addition of instant coffee gives this dish some of the toasty flavours of higher-temperature cooking while maintaining the gentleness of a slow simmer.
A strange thing about Australia is that iced coffee is one of our favourite drinks but we have about 20,000 different versions.