Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
The sweet, earthy flavour of beetroot makes it one of my favourite vegetables. Rather the boiling them, try this method of wrapping them individually and roast them in their own sweet juices, which...
Cook | Frank Camorra | Mon Aug 17 13:43:03 EST 2015
Give your next culinary occasion a splash of colour with the sweet, earthy and bright beetroot - one of my favourite vegetables.
Cook | Frank Camorra | Mon Aug 17 13:33:16 EST 2015
This versatile condiment is fantastic with fish or fishcakes, and also with a roast chicken.
Cook | Frank Camorra | Mon Jul 27 09:24:46 EST 2015
When I have only enough fish for two but there's a hungry family waiting for dinner, it's time to make fish cakes. There are so many variations of this simple, rustic dish.
Cook | Frank Camorra | Mon Jul 27 08:09:43 EST 2015
Romesco, the distinctive rust-coloured sauce from Spain's Catalan region, is usually made with fresh and dried red capsicum, roasted almonds and hazelnuts, a good amount of garlic, and lots of sweet...
Cook | Frank Camorra | Mon Jul 20 13:47:29 EST 2015
Romesco, the distinctive rust-coloured sauce from Spain, is usually served with grilled fish or as a dip for vegetables.
Cook | Frank Camorra | Mon Jul 20 13:47:36 EST 2015
Dates add a distinctive sweetness to all kinds of dishes. The caramel flavour of dates creates a perfect balance between sweet and savoury in this roast cauliflower salad.
Cook | Frank Camorra | Mon Jul 13 09:23:09 EST 2015
In this easy, delicious date and banana cake, I use the spice baharat, a combination of cinnamon, nutmeg, cardamom and allspice.
Cook | Frank Camorra | Mon Jul 13 09:23:05 EST 2015
Fideua is a braised pasta and seafood dish found in Catalunya in the north-eastern part of Spain. Instead of boiling the pasta Italian-style, the Catalan way is to cook it with a small amount of...
Cook | Frank Camorra | Wed Jul 08 10:44:57 EST 2015
There's nothing like a small baked treat with a delicious twist to improve any occasion. I love a good lamington, and my favourite condiment is quince paste.
Cook | Frank Camorra | Wed Jul 01 17:03:07 EST 2015
Small cakes are incredibly versatile: they can be a bit of fun for morning tea or an elegant dessert with ice-cream or a zesty lemon curd.
Cook | Frank Camorra | Wed Jul 01 15:52:33 EST 2015
This dish makes a great side to a winter feast such as a roast lunch or dinner; the combination of potato and sour cream is hard to beat! When layering the potato mixture into the baking dish, keep...
Cook | Frank Camorra | Mon Jun 22 13:36:35 EST 2015
For me, a Sunday roast lunch is generous, festive occasion, the highlight of the weekend. In terms of meat cuts, lamb shoulder has shot to the top of the charts.
Cook | Frank Camorra | Mon Jun 22 13:36:33 EST 2015
This rich, luscious custard makes a great friend for a fruity winter pie. For a chocolate version, add 150 grams of good quality chocolate at the end and stir until it melts.
Cook | Frank Camorra | Mon Jun 15 10:14:51 EST 2015
Pear and blackberry pie is my cure for the winter blues, with its great balance of sweet and sharp flavours in a crunchy pie pastry.
Cook | Frank Camorra | Mon Jun 15 10:14:48 EST 2015
As pavlova proves meringue is a great foil for fresh fruit and a good way to use up the leftover egg whites from making this apple curd.
Cook | Frank Camorra | Mon Jun 08 10:06:40 EST 2015
Pea and ham soup is a modern classic; using frozen peas rather then dried ones adds brightness to this version.
Cook | Frank Camorra | Mon Jun 01 14:27:44 EST 2015
These egg and ham bakes are fantastic for breakfast or lunch. Experiment with the filling by adding spinach or chilli jam.
Cook | Frank Camorra | Mon Jun 01 14:20:58 EST 2015
This tasty middle-eastern take on a simple salad is perfect as a side dish or for a mid-week dinner.
Cook | Frank Camorra | Mon May 25 12:10:44 EST 2015
Wrap a barramundi in banana leaves for a quick and easy baked dinner that tastes complex.
Cook | Frank Camorra | Mon May 25 11:26:14 EST 2015