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The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
From battered fish and chips to the tender pulled pork, here are some pub grub favourites to cook and share at home. You might just start up your at-home pub once you've mastered them!
Be it parmi or parma, nothing beats this pub grub classic. This recipe by Mark Best has plenty of cheese and is dressed up with plenty of fresh herbs and pepper.
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Chicken parmigiana
Credit: Adam Liaw
Indulge in the comfort of a homemade pub-style feast with Rowdie Walden's steak, infused with a unique native twist. The white pepperberry sauce elevates the creamy mash and juicy scotch fillet steaks to new heights.
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Pub steak with pepperberry sauce and mash
Pub steak with pepperberry sauce and mash Credit: Jiwon Kim
We can't talk pubs without pies! Whether it's steak, chicken, mushroom or anything in between, the flaky crust and savoury fillings are a classic comfort. Use frozen pastry for an easier, convenient way to bring that homemade touch.
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Chicken pot pie
Credit: Danielle Abou Karam
You just cannot go wrong with pulled pork. The harmonious blend of smoky, sweet and tangy flavours sandwiched between soft brioche buns will be a crowd-pleaser for all.
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BBQ pulled pork burger
BBQ pulled pork burger Credit: Kitti Gould
Salt and pepper squid are a newer addition to the world of Aussie pub staples. Adam says you can give it your own twist by changing the aromatics, like adding lemongrass for hintVietnamese feel.
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Pub-style salt and pepper squid
Credit: Adam Liaw
Master this simple pizza dough recipe, and you'll soon be able to recreate your favourite pizza from the local pub. Allow an hour to rest your dough.
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Classic Margherita pizza
Classic Margherita pizza Credit: Kitti Gould
Digging into a plate of nachos with friends while enjoying your favourite brew is a timeless pub tradition. This recipe by Adam uses evaporated milk in the cheese sauce, making it more foolproof for beginner cooks.
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Beef nachos with easy cheese sauce
Follow this recipe by chef Nelly Robinson, and you will be guaranteed an evenly coated, crisp fish and chips every time. And yes, it involves a can of very cold beer!
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Fish and chips
Fish and chips Credit: Kitti Gould
Sydney cafe, Happyfield's co-owner, Chris Theodosi shares his mother's famous chicken schnitzel recipe that wins hearts every time. Allow 2 hours for marinade before crumbing to help flavour the chicken.
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Mary's famous chicken schnitzels
Credit: Adam Liaw
A must-have kid's menu, spag bol with the added excitement of a grand-sized meatball! A guaranteed hit whether you are hosting a dinner party, a cosy date night or a gathering with friends.
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Lion's head meatball Bolognese
Lion's Head Meatball Bolognese Credit: Adam Liaw
This traditional Caesar salad recipe is inspired by the original version of the famed salad, dating back to the 1920s, when it was rumoured to have been invented by Caesar Cardini at his restaurant in Tijuana. The original recipe used coddled eggs for the dressing and didn’t contain bacon or anchovies, for a lighter dressing and was eaten by hand. You can pretty much expect this bowl of green on most menus and now coming in hot from your salad bowl at home.
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The original Caesar salad
Credit: Jiwon Kim
Onion, capsicum and chilli are blended together to make this silky, flavoursome sauce, then garnished with a homemade smoky paprika oil for an elegant finish.
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Tomato and capsicum penne
Credit: Jiwon Kim
For the ultimate chicken schnitzel, try this brilliant tip from Jacqui Challinor for a simple, 30 minute saltwater brine. The brine allows the lean chicken breast to stay moist and tender during the frying process, resulting in a crisp, golden exterior and juicy interior that will rival your local pub schnitty every time.
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Mum's chicken schnitty and cabbage slaw
Credit: Jiwon Kim
This chicken sparerib is given an Indigenous twist by pairing it with a light and fruity Australian yellow curry powder, made with lemon myrtle, anise myrtle and mountain pepperleaf.
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Chicken spareribs with Australian curry powder
Credit: Jiwon Kim
More pub faves
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