Adam shows how to make lemongrass pork belly rice, a simplified version of Vietnamese-style broken rice.

Adam shows how he makes bacon and egg salad, that somewhat resembles a Caesar salad, and gives some tips on how to boil eggs.

Adam prepares pouding chômeur, which translates as `unemployed person's pudding', and originated during the Depression.

Adam prepares almond pudding with ginger and palm sugar syrup, a dish that resembles a panna cotta, and talks about the flavour profile of palm sugar.

Adam shows how to create the Persian dish lubia polo, with beef mince and green beans, a dish that his kids love.

Chef Adam Liaw prepares lamb skewers paired with bush tomato tahini sauce, incorporating Indigenous ingredients. His dish seamlessly blends elements of Chinese and Turkish cuisine, resulting in a harmonious fusion.