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