Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
The enchilada is a Mexican classic - warmed tortillas wrapped around a tasty filling then topped with a spicy chilli sauce and baked.
Cook | Frank Camorra | Mon Aug 03 07:32:47 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
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
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
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
Rhubarb has been pigeonholed as a fruit for dessert, used in pies or crumbles or stewed with sugar, but it can also be used in delicious savoury dishes.
Cook | Frank Camorra | Mon May 18 13:50:08 EST 2015