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The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
With Australia's asparagus season falling between August and December, this is the perfect time to enjoy the sweetness of the vitamin rich vegetable. It's delicious on its own, but pairs perfectly well with chicken too, like in this Danish tart. Use pre-made pastry and a supermarket roast chicken if scraping for time.
Source: Adam Liaw
Although coriander is available all year around, it grows in full abundance from winter to late spring. This wagyu salad relies on the full flavour and aroma of coriander, from its leaves, down to stalk and roots. It's not only quick and easy to make, but refreshingly delicious.
Source: Adam Liaw
Like coriander, rocket leaves can be grown all year around, but it produces better crops during spring and winter. You can't get more vitamin-rich than this salad, with cherry tomatoes, coriander, red onion and of course, the in-season avocado. Perfect alongside barbecued meats, fried haloumi or just served with a few tortillas.
Source: Danielle Abou Karam
Broad beans have a relatively short window span to pick, between late August and early November. Enjoy the earthy, green, nutty flavour of the broad beans that goes perfectly well with labne. Drizzle with a little extra olive oil and serve with grilled Turkish bread.
Source: Danielle Abou Karam
Bread and tomatoes are perfect salad partners, and can add a refreshing taste and colour to your spring barbeques or gathering. As we moved into the warmer season, tomatoes will hit their peak, and this simple dish is just a perfect way to use them.
Tomato and garlic bread salad Source: Adam Liaw
Zucchini comes in season from October through to April, and are full of vitamins and fibre. It has a subtle flavour and can go well with many ingredients - pancetta is a classic combination. Cut the zucchini and pancetta into similar-sized pieces for a professional finish.
Source: Danielle Abou Karam
This easy dessert or breakfast treat is a perfect recipe to remember, as we move into the summer season, when pineapples and raspberries will hit their full abundance. It can be whipped up in no time, and is full of complementary colours. Scatter with plenty of berries and serve.
Source: Danielle Abou Karam
Strawberries are one of the first fruits to ripen in spring and early summer, and are full of vitamins and antioxidants. Delicious eaten on their own, but why not showcase them in this strawberry shortcake. This one is made in a food processor, creating a crumbly scone-like cake.
Strawberry shortcake Source: Adam Liaw/Danielle Abou Karam
