Adam Liaw

Feeding four for under $20 is tough, but in this masterclass, Adam Liaw explains how to turn a budget-friendly family favourite into a creamy, crumb-topped winner.

Feeding four for under $20 is tough, but in this masterclass, Adam Liaw explains how to turn a budget-friendly family favourite into a creamy, crumb-topped winner.

For a comforting Australian-style breakfast at home, try Everything on Toast: poached eggs, avocado and bacon, plus a nod to Australian's multicultural history, with a scoop of hummus, sprinkle of paprika, a dollop of tomato chutney and some American-style homemade everything bagel seasoning bring everything together.

Adam Liaw's sambal belacan is the perfect pairing for his wok-tossed char kway teow. Pounded chillies are flavoured with toasted belacan (shrimp paste) and zesty lime or calamansi juice is stirred through for freshness.

Try this Malaysian street food classic, well known in Adam Liaw's city of birth, Penang. A fresh rice noodle stir-fried dish is tossed in a very hot wok (to get the best wok hei!) with a dark soy sauce mixture, garlic chives and bean sprouts for freshness, while juicy prawns and sliced lap cheong add flavour and texture.

This garlicky teriyaki mince is an adaptation of the garlic and wagyu rice courses often found in fancy teppanyaki restaurants.

This broccoli dish is dressed simply in soy sauce, sesame oil and a little Korean chilli powder. Ingredients 1 garlic clove, finely minced

In this luxurious riff on Canada's comfort-food classic, poutine (hot chips and gravy), gravy is replaced with a creamy velouté sauce – like bechamel, but uses stock for a lighter result – which lets the fresh seafood shine.

Inspired by Vancouver's Pacific flavours and vibrant Korean community, these smoky salmon belly and speck skewers are finished with a sticky maple gochujang glaze. With no marinating required, it's a recipe perfect for easy entertaining.