Adam Liaw

Kitchener buns, a popular South Australian bakery treat, evolved from the German berliner doughnut in the early 1900s. Still served today, the main difference between the two doughnuts is the addition of whipped cream to the jam filling in a kitchener bun.

Get the most out of your seasonal springtime vegetables by chargrilling them at high heat for maximum flavour! Toss your pasta with a handful of chopped mixed herbs, some finely grated parmesan cheese and a dollop of pasta cooking water, then this vegetarian pasta dish is ready to hit the table in about 15 minutes.

Not to be confused with the Greek fried cheese dish saganaki, prawn saganaki is its own unique Greek dish; the name refers to a dish that is cooked or served in a single pan. For a weeknight meal, you can't beat prawn saganaki for convenience, speed and flavour. Add a shot of ouzo to the sauce for a meal that will have everyone shouting "opa!" as it hits the table.

Fillets of white fish with butter sauce is one of my favourite meals. Adding a dash of orange juice just makes it feel a little fancier.

For a simple but elegant meal that is fine-dine worthy but easy enough to execute at home, try Adam Liaw's take on a Japanese favourite, garlic steak rice. The secret? A good-quality wagyu steak. Try sirloin or rib-eye for the best results.

This recipe is inspired by Adam Liaw's all-time favourite AFL footballer, Andrew McLeod, who once used wild duck in a recipe inspired by his mother's wild goose curry.

A classic American wedge salad features a blue cheese dressing, but if you have access to a good-quality blue cheese, you can make it a feature of the dish (rather than only using it in the dressing), as Adam Liaw does in this version.

An ideal zesty way to use up leftover flat-leaf parsley, this dressing will keep in the fridge for two weeks. Drizzle it over steaks, dress salads or lettuce wedges or spoon over fish, chicken or tofu for a hit of herbaceous flavour!