Good Food - Frank Camorra

Frank Camorra

Chef

Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

Pea, soybean and mint soup

Pea, soybean and mint soup

Light, refreshing summer soups are a favourite in my house; vibrant seasonal vegetables need little cooking to bring out their flavours.

Cook | Frank Camorra | Tue Dec 16 12:38:00 EST 2014

Prawn and tofu noodle soup

Prawn and tofu noodle soup

Fresh prawns enhance this Thai-style soup, traditionally eaten in hot climates. You can substitute crab for the prawns, and scale down the chilli punch by halving the amount of green curry paste.

Cook | Frank Camorra | Tue Dec 16 12:13:52 EST 2014

Chocolate and cacao nib mousse

Chocolate and cacao nib mousse

Cacao nibs are cacao beans that have been roasted, separated from their husks and broken into smaller pieces.

Cook | Frank Camorra | Tue Dec 09 13:09:58 EST 2014

Barbecue chicken with kohlrabi slaw

Barbecue chicken and kohlrabi salad.

A good barbecue chicken is always a great standby that gets a boost from a tasty homemade salad. This slaw uses kohlrabi and is incredibly refreshing with a bought chook, or some good fish and chips...

Cook | Frank Camorra | Tue Dec 09 12:53:02 EST 2014

Onion and jamon tart

Onion and jamon tart.

There are certain kinds of cooking I enjoy more than others, such as last Saturday, when I spent a couple of hours in the kitchen making a beautiful ball of pastry to turn into a delicious onion tart.

Cook | Frank Camorra | Tue Dec 02 13:08:27 EST 2014

Passionfruit and pineapple tart

Passionfruit and pineapple tart.

I don't think it matters whether your tart is a perfect masterpiece or a bit wobbly at the edges. For me, taste rules above looks when it comes to playing with pastry, and here's another secret - if...

Cook | Frank Camorra | Fri Nov 28 10:10:13 EST 2014

Snapper curry with tomato and tamarind

Snapper curry with tomato and tamarind.

The complex flavours and aromas of curries make them a winner for quick dinner options, as they are easy to make with so many possible variations (and great for leftovers).

Cook | Frank Camorra | Tue Nov 25 11:49:23 EST 2014

Pumpkin and broad bean coconut curry

Pumpkin and broad bean coconut curry

This pumpkin curry is a simple base that can be adapted to lots of different vegetables and meats. I have used broad beans here as they are in season now.

Cook | Frank Camorra | Tue Nov 25 11:36:24 EST 2014

Chicken escabeche

Chicken escabeche

The key to chicken escabeche is using a good quality aioli, and adding some of the pickling liquid to the final mixture.

Cook | Frank Camorra | Tue Nov 18 10:23:00 EST 2014

Potato and taleggio frittata

Potato and taleggio frittata.

This frittata's main ingredients can be substituted with many things, according to your taste. You can swap the potato for sweet potato, pumpkin or bottled artichoke.

Cook | Frank Camorra | Tue Nov 18 10:23:02 EST 2014

Spiced fruit and nut biscuits

Spiced fruit and nut biscuits

These beautiful southern Spanish biscuits are a blend of almonds, fruit and honey, rolled into thin fingers, then baked. They have a good shelf life and would make excellent presents for Christmas.

Cook | Frank Camorra | Tue Nov 11 10:35:07 EST 2014

Pear and hazelnut cakes with creme fraiche

Pear and hazelnut cakes with creme fraiche.

These delicious cakes are very adaptable. Try apple and almond with a pinch of cinnamon, or add a tablespoon of cocoa and a handful of walnuts for a more decadent version.

Cook | Frank Camorra | Tue Nov 11 10:17:35 EST 2014

Poached trout with pickled cucumbers

Tasmanian ocean trout has a distinctive rosy pink-orange flesh which makes it an ideal poaching fish. The cucumber pickle is one I used to make when we had MoVida bakery.

Cook | Frank Camorra | Tue Nov 04 10:43:57 EST 2014

Grilled asparagus with alioli and boiled egg

Grilled asparagus

When you grill asparagus it intensifies the flavour because, unlike blanching or steaming, it hasn't come in contact with water, so the spears cook in their own juices.

Cook | Frank Camorra | Tue Nov 04 10:42:07 EST 2014

Barberry and pistachio rice salad

Barberry and pistachio rice salad.

There is nothing like a rice dish for hearty, wholesome comfort food. This dish features the tart flavour of barberries, small dried berries that are available from Middle Eastern shops and...

Cook | Frank Camorra | Tue Oct 28 12:24:25 EST 2014

Chicken and saffron rice

A fantastic version of Spanish comfort food, this chicken and rice recipe is very simple. When my mother used to make it she had the timing of cooking the rice down to a fine art.

Cook | Frank Camorra | Tue Oct 28 11:38:46 EST 2014

Bacon, egg and kasundi jaffle

Bacon, egg and kasundi jaffle

For a speedy, tasty feed, it's hard to beat a golden crispy bacon and egg jaffle. For this recipe, I recommend using kasundi relish - the recipe makes a large amount but if sealed in sterilised jars...

Cook | Frank Camorra | Tue Oct 21 11:40:20 EST 2014

Corned beef, gouda and jalapeno jaffle

Never mistake a jaffle for a toasted sandwich - it is so much more. The clam-shell shape you get from cooking it in a jaffle iron leaves more room for tasty fillings.

Cook | Frank Camorra | Tue Oct 21 11:40:25 EST 2014

Bean salad with tarator dressing

Bean salad with tarator dressing.

Tarator is a fantastic Turkish garlicky nut sauce based on walnuts, almonds, pinenuts or hazelnuts. It is very versatile, excellent with grilled fish and chicken or as a salad dressing.

Cook | Frank Camorra | Tue Oct 14 10:44:01 EST 2014

Roast leek, eggplant and red capsicum salad

Roast leek, eggplant and red capsicum salad.

This salad, escalivada, is typical of Catalonia. Traditionally the vegetables are cooked over flaming coals, because you need this type of heat to not just cook but scorch the skin, which gives them...

Cook | Frank Camorra | Tue Oct 14 10:28:37 EST 2014