Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
The barbecue brings added flavour to the calamari in this quickly assembled dish. Ideally, it's best to cook the pasta and let it cool without putting it in the fridge.
Cook | Frank Camorra | Tue Nov 24 11:24:30 EST 2015
A meal in themselves, pasta salads are endlessly versatile with a minimum of slaving over a hot stove.
Cook | Frank Camorra | Tue Nov 24 11:00:10 EST 2015
Horseradish and lemon bring zing to the humble potato salad. By adding salmon gravlax or smoked trout, it becomes a tasty meal.
Cook | Frank Camorra | Tue Nov 17 11:17:02 EST 2015
This almond cake is easy to make and always moist and delicious. You can substitute ingredients to make it your own, adding spices such as cinnamon or clove, or different ground nuts such as roasted...
Cook | Frank Camorra | Tue Nov 17 11:06:55 EST 2015
It's easy to buy everyday marshmallows to decorate cakes or fill a bowl for the barbie, but there's a huge difference if you take the time to make them yourself.
Cook | Frank Camorra | Tue Nov 10 11:45:24 EST 2015
Giving a flavour boost to this chocolate pie are a generous topping of homemade marshmallow, and a pie shell that includes crushed pretzels.
Cook | Frank Camorra | Tue Nov 10 11:42:41 EST 2015
Grilled corn is a barbecue classic but these Japanese flavours make it special. Red miso (made from fermented soybeans and barley) and bonito flakes are fantastic staples to have in the cupboard –...
Cook | Frank Camorra | Tue Nov 03 14:16:54 EST 2015
With a bit of imagination your next barbie doesn't have to be all about meat. Chickpeas are an excellent source of protein and easy to use straight from the tin.
Cook | Frank Camorra | Mon Nov 02 12:52:57 EST 2015
These baked goodies are based on old tried-and-trusted recipes, which you can make your own by adding your favourite ingredients to the classic base of butter, flour and sugar.
Cook | Frank Camorra | Tue Oct 27 11:54:12 EST 2015
When I make biscuits, I think about standing next to mum as kid, being handed a small piece of dough to mash into whatever shape I wanted.
Cook | Frank Camorra | Tue Oct 27 11:16:50 EST 2015
The crunch of cos lettuce and the tang of orange feature in this refreshing salad.
Cook | Frank Camorra | Tue Oct 20 11:25:57 EST 2015
A galette is a rustic tart that doesn't use a mould or form to keep the pastry in shape. Once you make the pastry, it's easy to put the galette together and in the oven.
Cook | Frank Camorra | Tue Oct 20 11:07:42 EST 2015
Buttermilk is a fantastic ingredient that can be turned into fluffy pancakes, a tangy salad dressing or, as in this recipe, a tenderising marinade for fried chicken.
Cook | Frank Camorra | Tue Oct 13 12:15:31 EST 2015
Dinner at a friend's house introduced me to panch phoran - a whole spice blend from eastern India. The name means five spices, and it's a mixture of fenugreek, nigella seed, cumin seed, black...
Cook | Frank Camorra | Mon Oct 12 07:32:24 EST 2015
This upside-down cheesecake has a few surprises. Cooking it in a bain marie makes the texture extra smooth and delicate. It also uses flavour-packed sheep's milk - popular in Spain.
Cook | Frank Camorra | Wed Oct 07 10:45:43 EST 2015
Sobrasada is a cured sausage from Majorca made with ground pork, paprika and salt. It has been a speciality of the area for many centuries – the paprika was added after the spice was brought back to...
Cook | Frank Camorra | Wed Sep 30 14:15:44 EST 2015
Add zing to your favourite dishes with a layer of spicy pork sausage. Sobrasada, sold in Spanish delis, is a fantastic, incredibly versatile pork pate.
Cook | Frank Camorra | Wed Sep 30 14:14:59 EST 2015
The name kohlrabi comes from the German words for cabbage and turnip. It can be eaten raw or cooked - I prefer the crunchy, fresh, raw version in a light mayonnaise-style dressing.
Cook | Frank Camorra | Mon Sep 21 15:01:58 EST 2015
Put a spring in the step with the freshest fish and a crunchy, bright salad. The dressing for this salad will last a couple of weeks if you make a double quantity and store it in the fridge.
Cook | Frank Camorra | Mon Sep 21 15:01:40 EST 2015
An omelette is one of the dishes most chefs learn first in the kitchen. It is a great way to teach temperature control: you want the egg to cook quickly but not burn.
Cook | Frank Camorra | Mon Sep 14 09:43:10 EST 2015