Masterclass

• Beef

Throw out the rule book: Adam Liaw’s expert guide to cooking the perfect steak

There are more “rules” around cooking steak than any other food, and most of them are complete nonsense.

• < 30 mins
• Adam Liaw

• Eggs

‘A powerful weapon in your cooking arsenal’: Adam Liaw cracks the formula for the perfect roasted veg frittata

From picnics and brunch to an elegant dinner at home, a simple frittata can be served warm, at room temperature or cold. Here’s how to make a great one.

• 1-2 hrs
• Adam Liaw

• Beef

How to make Adam Liaw’s classic beef Bourguignon (and the secrets to cooking the perfect stew)

Always remember the three Rs to take your stew from good to great.

• 2 hrs +
• Adam Liaw

• Orange

Why you should add Adam Liaw’s orange cake to your baking arsenal

Always moist and delicious – and easily adapted to gluten-free baking – an orange cake is a necessary weapon in your culinary arsenal.

• 2 hrs +
• Adam Liaw

• Eggs

‘Hold your nerve’: Adam Liaw’s classic creme caramel is an important lesson in cooking chemistry

Understanding the science of two of the most common ingredients – sugar and eggs – can be the difference between success and failure.

• 1-2 hrs
• Adam Liaw

• Pork

Adam Liaw’s adaptable ‘two-ingredient’ stir-fry with pork and capsicum (or chicken, mushrooms ... )

A simple stir-fry is a marvel of the midweek dinner. I’ve given you a recipe, but think of it more as a framework, writes Adam Liaw.

• < 30 mins
• Adam Liaw

• Chicken

Adam Liaw’s quick chicken curry: One master recipe, infinite spins

Master this basic method, and you can make any curry you like. Adam Liaw breaks it down.

• < 30 mins
• Adam Liaw

• Lamb

How to cook Adam Liaw’s perfect slow-roasted lamb shoulder with gravy and fresh mint sauce

Lamb shoulder is excellent served anywhere from medium-rare to falling off the bone. It’s perfect when balanced with a rich gravy and acidic mint sauce.

• 2 hrs +
• Adam Liaw

• Fish

Adam Liaw’s step-by-step guide to cooking fish in a classic butter sauce

This version of the French classic, fish meuniere, is more suited to the modern Australian kitchen.

• < 30 mins
• Adam Liaw

• Recipe collection
• How to

From Aussie bolognese to quick chicken curry: Adam Liaw’s 10 dishes you need to master

If you can competently make all of these recipes you’ll not only eat well, but you’ll be a well-rounded cook at the end of it.