31-year-old Adam never saw the first series of MasterChef as he has been living in Japan for the past six years. He was encouraged to apply for this series by friends and family
Adam was apart of the winning team in The Press Club challenge; the red team won by twelve and a half points over the blue team
Deep in thought over what dish to create in the mystery box challenge that included lambs brains, a pear, paprika, bacon, sugar snap peas, bread, anchovies and hazelnuts!
Julie Goodwin headed back into the MasterChef Kitchen to help out with judging and choose the ingredients for the mystery box challenge
Michel Roux mentors the red team and offers tips and techniques in the art of classic French cooking
Adam works on the Blue team as the contestants cater for Phoebe's 9th birthday party in the offsite challenge
The team challenge was to make 8000 canapés for 2000 guests on the P&O Pacific Jewel cruise ship. The red team won the challenge with 1138 votes to the blues’ 762 votes
The contestants arrived in London where they were to use this replica of the Imperial Crown as inspiration for the pastry challenge
Heston Blumenthal reveals to Joanne and Adam that they will be making his signature dish; Snail Porridge!
In between their MasterChef challenges, Adam was able to do some sight-seeing on the streets of London
Alvin and Adam working together in the superchallenge to create a two course French meal, with the stunning backdrop of Notre Dame Cathedral
Celebrity chefs Ian Curley, Kylie Kwong and Matt Moran watch as Adam and Aaron cook the three dishes that they have chosen for them to make without any recipes
After receiving votes from Kylie Kwong, Matt Moran and Ian Curley, Adam is dubbed the winner and George gives him an immunity pin
Jonathan and Adam are treated to a class with Fergus Henderson. Henderson, a master of nose to tail eating, shows them how to braise pigs' tails to perfection
Adam and the other Top 24 contestants learnt new skills and techniques each week in Masterclass
Jan ter Heerdt, owner and manager of Belle Fleur Fine Chocolates, teaches Adam and Alvin all about making chocolate!
Taking a ride in the unimog at Holsworthy army base for a team challenge where they trekked to a field kitchen to prepare lunch for 100 soldiers
Adam makes sure he keeps a watchful eye as captain of the blue team in the Offsite Army Challenge at Holsworthy army base
The Blue team are devastated after losing the offsite challenge, only receiving 34 votes out of 100. Adam chooses to give-up his immunity pin, saving himself from possible elimination
Adam busily works away making lamingtons, which were the winning lamingtons in the Country Women's Association Challenge
Adam discusses his ideas with guest judge Iron Chef Hiroyuki Sakai in the invention test challenge, where they had to cook a banquet using crustaceans as the core ingredient
Each of the contestants had to cook a signature dish for Matt and four guest judges – renowned chefs Alla Wolf-Tasker, Mark Best, Kylie Kwong and Jacques Reymond
Adam's title for his cookbook is 'Two Asian Kitchens' - his concept is to have both traditional and modern style Asian dishes
Adam works away at preparing his dish, the Tartlet of Two Trout with Watercress and Roast Tomato, in the Governor-General challenge
Not showing any signs of stress, Adam delicately de-bones the fillets, which is a very time-consuming task
Adam cooked off against Callum in a finale of three rounds where they were tested on all facets of their cooking skills and knowledge
Adam Liaw became Australia's second MasterChef!