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.

Pavlova with passionfruit curd

The long-running feud between New Zealand and Australia arguing who invented the pavlova is yet to be resolved.

Cook | Frank Camorra | Fri Jan 23 13:05:40 EST 2015

Halva panna cotta

Halva pana cotta, chocolate sauce

The region of Spain I am from has a strong Moorish history; even my name, Camorra, has its roots in the culture. I think this is why I have such a love for the vibrant flavours of the Middle East.

Cook | Frank Camorra | Mon Jan 19 09:28:29 EST 2015

Chicken tagine

Chicken tagine is such a classic dish, it is very perilous to mess with it. I would suggest if you want to add your own personal touch, serve it with different grains.

Cook | Frank Camorra | Mon Jan 19 09:14:22 EST 2015

Slow-cooked pulled pork

Slow-cooked pulled pork

I usually serve this Mexican-style slow-cooked pork on tortillas, but it's also delicious piled into a soft burger bun with pickled jalapenos, lettuce and garlic mayonnaise.

Cook | Frank Camorra | Tue Jan 13 15:36:19 EST 2015

Nachos with feta and pepita and chipotle sauce

Frank Camorra: Nachos with feta and pepita sauce.

Our chef at Paco's Tacos, Sam Mugg, has been working on one of the classics, nachos. He found people were leaving part of their cornchip dish when the melted cheese cooled and set to a solid lump.

Cook | Frank Camorra | Mon Jan 12 08:34:36 EST 2015

Strawberry trifle with Pedro Ximenez jelly

Taking a trifle to someone's barbecue or party is guaranteed to make you a most esteemed guest. This version can be served in glasses as I have done here - a bit more work but looks classier - or...

Cook | Frank Camorra | Mon Jan 05 10:09:59 EST 2015

Thai fish cakes

Thai fish cakes

Summer means it's time to get outside and light the barbie. For something a bit different, I have been making Thai fish cakes - they cook incredibly well on the flat plate of my barbie.

Cook | Frank Camorra | Mon Jan 05 09:38:39 EST 2015

Salmon gravlax

Frank Camorra's gravlax.

Gravlax is a fantastic dish for summer, especially if you are hosting a New Year's Eve party. It is very easy to make your own, and looks impressive on the table.

Cook | Frank Camorra | Mon Dec 29 11:27:06 EST 2014

Scallop ceviche

We have had an abundance of amazingly fresh Tasmanian scallops at MoVida in the past couple of months.

Celebration,Cook | Frank Camorra | Mon Dec 29 11:19:46 EST 2014

Dulce de leche custard slice

Dulce de leche custard slice.

This is my new take on the old vanilla slice. Dulce de leche came to mind as a interesting addition, as its caramel flavours work well with puff pastry and eggy custard.

Cook | Frank Camorra | Mon Dec 22 13:02:58 EST 2014

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