Thank you @adamliaw, so honoured to have you dine with us! Thank you for your review on our #galbi
📸 Repost: Korean barbecue. Traditional cut short rib at Kogi. Cooked on a string grill over real coals for maximum smokiness. The difference between traditional cut and “L.A. cut” for short rib comes from the Korean communities in Los Angeles. Instead of cutting the ribs this way, folded out from the bone like a scroll, the US restaurants looking for a less labour intensive solution just cut meat straight across the bone in thin slices like an electric meat saw. Both cuts are good, but I think I prefer the traditional cut. This is in the new #1909DiningPrecinct I’m ambassador for at @marketcity and it’s easily my favourite Korean barbecue in Sydney at the moment. #kogikoreanbbq
Bucket list ticked holding The Melbourne Cup, then this. An event only second to my own wedding! Great to see the likes of @LaraWorthington #LaraBingle @DJHavanaBrown and @AdamLiaw @MasterChefAU (Winner Season 2) 📸
Cooking Italian at home you have a good chance of getting it just right and some of the best dishes are all but foolproof. Find @adamliaw's sausage in sugo with creamy polenta, and rocket and pickled fennel salad from last week's issue, online now.
Boring salad transformed thanks to leftovers of a green yoghurt dressing (recipe by @adamliaw ) which tastes like somewhere between salsa verde and green goddess dressing.
Tried making Halloween sushi today. Inspired by one of #adamliaw posts. It was a lot of fun after the hard work of making the rice balls. Yes, making rice balls. And as for those talented sushi makers out there and at restaurants- how fiddly is it to manipulate the bits!?? But so fun and cute plus yummy in their tummy. 👻🎃
Totally redeemed myself tonight! Made Hainanese Chicken rice for the first time using the @adamliaw recipe, but excluding the chilli samabal as none of the kids like the heat. Oh wow 😲 so delicious! And pretty easy too, if you understand the premise of well seasoned stock and rice and juicy chicken. I used breasts instead of a whole chicken, and poached the chook in chicken stock, ginger, garlic, spring onions and a little Magi seasoning. I also kept the garlic, ginger and onion from frying in the seasoned oil to top the rice. The kids wolfed this down, thoroughly impressed that everything is “recycled” and very limited ingredients but still tastes so delicious. The spring onion oil was a big hit and this will now be a regular feature on our Curry Chewsday dinner. Then there is this Morambro Creek ‘15 Chardonnay, from @candamberweston, it’s gone through malo and spent considerable time on lees, in both new and matured French oak, this is the kind of Chardy that I love. Although not massive flavours in the chicken rice, the savouriness and oil slicked components worked an absolute treat with the gold lemon, big white peachiness and slight cashew nutty flavours with decent acidity. Bang on 👌#morambracreek#chardonnay#hainanesechickenrice#adamliaw
Pretty pleased with how our attempt at Adam Liaw's Prawn and Broccoli stir fry turned out. No, I didn't neurotically arrange the broccoli florets to be turned outward but it still bore resemblance to the original I think! Ours is the bottom one in case you couldn't tell😉. #homecooking#adamliaw#nailedit#yum#food#healthy#mediterraneandiet
Homemade Gyudon following the instructions of an alumni from my favorite cooking show. First time making dashi, first time making teriyaki, first time cooking a 6minute egg. IT TASTES SOOO GOOD!!! Find the YouTube instructions here!: https://youtu.be/mNzXoRiXxpM #adamliaw#masterchefau#masterchefaustralia
#throwback to this wonderful event @rojoconsulting was in instrumental in pulling together - what a day, what a dining precinct, and what a guy @adamliaw is!
What a pleasure to see this day come to fruition! #launchday at @cabravalediggers #District8 with the face of the incredible new precinct @adamliaw @rojoconsulting #proud#adamliaw#cabravalediggers
First time making @adamliaw shandong chicken.... few substitutions as didn’t have dark soy or coriander so switched it out for light soy & shallots. Still taste so delicious 😋 (excuse my dodgy plating too) So making this again.... was talking to mum on the phone and my dads in the background asking how do you make it?! Looks like I’ll have to bring next family dinner 🤣#shandongchicken#adamliaw#dinner#homemade#asian#foodie#rice#chinese
@adamliaw’s roast chicken stuffed with spring veggies is an all-in-one meal. The stuffing is a complete side dish in itself, so there's nothing else for you to do but make a gravy, add a few salad leaves and serve. Genius, right? Find the recipe via the link in our bio or online at goodfood.com.au #goodfoodau#chicken#chickenrecipes#sundaylunch#adamliaw
Reposting Adam Liaw’s visit to Qi’Lin this weekend. The Masterchef winner was in town for the Carnival of Flowers and managed to squeeze in a meal at a local restaurant while he was here. It looks so good, haven’t been here in ages! What’s your fave Chinese in town? 📷 credit @adamliaw #repost
Around this book we gathered many many of us at a very special celebration of the life and times of Adam Liaw. Noble House Chinese Restaurant did #nillumbik proud with its stunning hospitality and a very specially crafted banquet. Adam spoke of how we eat and what we eat reveals so much of who we are. And he signed Books well into the night. Thank you#hardiegrant#adamliaw
Having one of the best #_foodieadventure_ of my life. Ran into @adamliaw @dymocksbrisbane today. He was soo sweet and humble. He didn't even hestiate to sign my book and take a picture. Still on a foodie high.
His book btw #destinationflavour is amazing. Soo excited to see so many awesome recipes to try.
Adam Liaw provided us with this recipe in weeekend magazine. I modified it to be vegetarian or vegan. Completely delicious. I have forgotten how to do split screen so see next post for recipe. #vegetarian#vegan#adamliaw
It was fantastic to be part of the @williecreekpearls ‘Pearl Meat Cook-Off' event in Broome again. Here are a few snaps from the event...we even got to do a little wine tasting for special guest judge @adamliaw!
One thing you might not know about me is how much I love cooking, but more specifically how much I love trying new things, new flavours, new techniques and new cuisines. This book from @adamliaw came out recently and I received it today for my birthday. It has, of course, made my day. I own every one of his books and so many of the recipes are now staples in my repertoire. I can not recommend his books enough (especially Asian Cookery School). This book is quite special because it’s based on his show. One section of it is dedicated to Scandinavia and since I have a Swedish partner and have been to Sweden several times (and Denmark and Norway), it’s a region that is quite special to me.
Plus, it’s just so beautiful, with such stunning photography, stories and recipes. I can’t wait to start cooking! 🍜
In the Sept/Oct issue of Selector (out now) we explore our food & wine identity with our cover star, Adam Liaw asking, what is Australia’s food culture? He also gives his vote for our national dish. Reckon you know it? His answer may surprise! To read more with Adam, click the link in our bio #linkinbio
@adamliaw #foodidentity#adamliaw#selectormagazine#destinationflavour photo by @johnpaulurizar styling by @michaela_lecompte hair and make-up by @paulbedggood #food#wine#nationaldish
Willie Creek Pearls are a long-standing and proud sponsor of Shinju Matsuri, the festival of the Pearl, an incredible community event which takes place in Broome each year.
As well as holding our annual Pearl Meat Cook-off as part of the festival, we also participated in the amazing Sunset Long Table Dinner. We were very honoured to supply the pearl meat that was featured by celebrity Chefs Adam Liaw and Marion Grasby on their amazing menu, showcasing a true Broome delicacy!
An incredible night under the stars was had by all and we very much look forward to taking part in Shinju Matsuri and the Long Table Dinner again next year!
If you haven’t been to Shinju yet, start planning your trip for next year
@adamliaw @marionskitchen @shinjumatsuri
It's the making and the partaking of a meal that makes it memorable, says @adamliaw. It can be an act of boundless joy, so try this sublimely simple solution for any special feast.
In Destination Flavour, @AdamLiaw curates the best recipes and stories from the acclaimed television series of the same name.
Adam has given the classic Valencian paella an Australian twist by using ingredients gathered along the Pacific Coast of northern New South Wales. #DestinationFlavour#AdamLiaw#PacificPaella#paella Photo by Steve Brown