Tonight's Dinner
by Adam Liaw
The first time I made an Adam Liaw recipe, it wasn’t from a cookbook, it was from YouTube. I had searched for something along the lines of “Teriyaki Sauce MasterChef Australia,” and Liaw's video popped up. I found his calm, no-fuss charm instantly appealing, and quickly bookmarked his channel.
Tonight’s Dinner brings that same energy to the page: everyday meals with big flavour and a strong Asian influence, designed for real life. It’s practical, approachable, and refreshingly low on stress, with a few thoughtful surprises and quirks that give it real character.
The Look, the Feel, the Flow
Tonight’s Dinner follows the familiar format of Adam Liaw’s recent books: bold lettering, a clean light background, and a relaxed portrait of Liaw himself front and centre. The back cover is more generous than most, offering not just a few images of the food inside, but a longer-than-usual blurb that clearly sets the tone. For anyone browsing in-store, it offers a refreshingly honest insight into what this book is really about.
Inside, the introduction spans four pages, outlining Liaw’s intention to make home cooking as easy and inviting as possible. These are meals he genuinely cooks for his family, what he calls “normal, ordinary, everyday food.” The tone is warm and practical, encouraging readers to see cooking not as a chore or a hobby, but as part of the rhythm of daily life. A small note on the final page explains the book’s use of measurements and oven temperatures, helpful, though the text might be a little too small for easy reading.
The book is divided into seven chapters, each covering a different category of dinner, including the all-important dessert chapter. Each opens with a short introduction, where Liaw shares thoughtful tips or personal reflections to frame what’s ahead.
The recipes mostly follow a two-page layout: one page for the recipe (including a short introduction, ingredients, method, and helpful tips), and one for a full-page photograph. The intros are concise, often just a few lines, but they add helpful context, technique tips, or background without slowing the pace.
At the end of the book, you’ll find a bonus section: 50 Tips from The Cook Up, a collection of practical insights from chefs, celebrities, and home cooks who’ve appeared on Liaw’s TV show. It’s a thoughtful, fitting touch in a book designed to make everyday cooking feel more possible, more joyful, and just a little more inspired.
A copy of Tonight's Dinner by Adam Liaw surrounded by fresh ingredients for one of his recipes.
What You'll be Cooking
Tonight’s Dinner is organised into seven clearly named chapters. Well, almost. Most categories are straightforward and easy to navigate, but one section, Dinnertime, remains a bit of a mystery. Even after reading Liaw’s introduction and the recipes within, it’s hard to pin down exactly what ties them together. My best guess? It’s a catch-all for recipes that didn’t quite fit anywhere else.
The Light Meals chapter is perfect for those days when you want something simple and tasty without the full cooking effort, or if you’re just after a lighter bite. Pasta and Noodles covers both European and Asian styles, offering plenty of variety.
More Vegetables is a dedicated vegetarian section packed with creative veggie-forward dishes, while Snacks, Sides and Sandwiches gathers all the smaller, supporting dishes. And of course, Sweets rounds things off with desserts.
As with much of Liaw’s cooking, there’s a strong Asian influence throughout, along with clever twists on familiar favourites, making this a book full of real food with a fun, flavour-forward edge.
The five recipes tested from Tonight's Dinner by Adam Liaw.
Tried & Tasted
I tested six recipes from Tonight’s Dinner, covering a mix of meat, vegetarian, and sweet dishes. Most were quick to prepare, with flavours that far exceeded the effort involved. Just the kind of cooking Adam Liaw promises.
The Lamb Ali Nazik was a highlight. The smoky grilled eggplant, creamy yoghurt, and spiced lamb came together in a dish that looked as good as it tasted. Served with warm pita, it felt both impressive and easy, definitely one I’ll make again when entertaining.
The Beef and Broccolini stir-fry was another standout. It nailed that ideal weeknight ratio of flavour to effort, with minimal prep and a fast cook time. Using broccolini instead of traditional broccoli added freshness and visual appeal, and the marinade packed a real punch.
The Gobi Manchurian was a surprise favourite. It takes a little time, especially the batch frying, but the results are worth it. Crisp, saucy cauliflower with the kind of flavour that makes you forget you’re eating vegetables. It was a big hit in our house, and I’d happily make it again.
The Chicken Paprikash, while tasty, didn’t quite win me over. The sauce was rich and comforting, perfect for a cold night, but the chicken was a bit chewy and the pasta portion overly generous. It’s a solid dish, just not one I’d return to regularly.
The Tofu Doughnuts were soft and subtly sweet straight from the fryer, far better than expected. But they didn’t hold up once cooled, becoming spongy and a little bland. Fun to try, but probably not a repeat.
Deep fried battered broccoli from Tonight's Dinner's Gobi Manchurian recipe cooling on a rack.
Price Check
Most of the recipes in Tonight’s Dinner fall comfortably into the budget-friendly to affordable range. Ingredient lists are often short, and many of the pantry staples, think sauces, oils, herbs, and spices, are things you’ll use again and again. While you might need to stock up on a few basics at the start, they’ll pay for themselves over time. With minimal waste and straightforward shopping, this book makes a strong case for delicious, low-fuss cooking that doesn’t blow the grocery budget.
You'll Love This If...
Tonight’s Dinner is a great fit for beginners and up. The recipes are clear, approachable, and rarely complicated, perfect for anyone who wants to cook more at home without the stress. Liaw’s tone is calm and encouraging, with practical tips and concise intros that guide rather than overwhelm.
For more experienced cooks, the strong Asian influence and clever spins on familiar dishes offer enough variety to keep things interesting. And while the book sticks to simplicity, there’s still room for learning: whether it’s a better way to fry cauliflower or a smarter way to serve pasta, Liaw has a knack for sneaking in helpful ideas that quietly level up your everyday meals.
If you’re looking for weekday cooking inspiration, quick, easy, affordable, no-fluff recipes that still deliver on flavour, this one’s worth a look.
Where it Shines
Tucked away at the end of the book, after the final recipe and just before the index, is a thoughtful little bonus: 50 Tips from The Cook Up. For those unfamiliar, The Cook Up is Adam Liaw’s cooking show where he welcomes chefs, home cooks, and familiar faces into the kitchen to share food and conversation.
This section is a welcome departure from standard recipes. It’s packed with practical, no-nonsense advice that feels grounded in real home cooking. Whether it’s a technique tweak or a time-saving shortcut, there’s a good chance you’ll pick up a few tips worth trying in your own kitchen.
A Few Caveats
One thing to keep in mind when cooking from Tonight’s Dinner is that portion sizes can vary quite a bit. While some recipes are surprisingly generous, others lean on the smaller side, often without much indication either way. That’s not unusual across cookbooks, of course, but the inconsistency here is worth noting.
Your best bet is to quickly scan the ingredient list before planning your meal, especially if you’re cooking for more than one or two people. With a little pre-judgement, it’s easy to adapt as needed, and ensure everyone leaves the table satisfied.
Liaw's Chicken Paprikash in a casserole dish fresh off the stove.
The Verdict
Tonight’s Dinner is a book built for real life, unpretentious, efficient, and quietly clever. It delivers on its promise of simple, flavourful meals that can slot seamlessly into your week, with a tone that feels less like a chef giving orders and more like a thoughtful friend making suggestions.
The recipes shine in their practicality: minimal prep, solid flavour payoffs, and a strong sense of what home cooks actually need. Some dishes stood out more than others, and there are a few quirks in organisation and portion sizing, but nothing that gets in the way of enjoying the book.
What makes this one special is its quiet confidence. It doesn’t try to dazzle with theatrics. Instead, it offers exactly what it says on the cover: dinner tonight, done well.
4.1/5 Stars
Want to Try It Yourself?
If Tonight's Dinner sounds like your kind of cookbook, straightforward, flavourful, and perfect for everyday cooking, you can pick up a copy below. It’s the exact edition featured in this review.
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