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.

Chorizo cooked in cider

Chorizo cooked in cider.

Chorizo cooked in cider is a classic tapa, found all over Spain. This apple and pork combination is delicious.

Cook | Frank Camorra | Mon Apr 21 13:08:35 EST 2014

Baby barramundi with cider onions

Baby barramundi with cider onions.

Cider is not simply a fashionable tipple - it goes down just as well as an ingredient in savoury dishes.

Cook | Frank Camorra | Mon Apr 21 13:05:06 EST 2014

Cooking with cider

Chorizo cooked in cider.

Cider is not simply a fashionable tipple - it goes down just as well as an ingredient in savoury dishes.

Cook | Frank Camorra | Sat Apr 19 03:00:00 EST 2014

Frank Camorra's Breton pastry with salted caramel apples

Breton pastry with salted caramel apples.

A few simple steps take the hassle out of perfect pastry.

Cook | Frank Camorra | Sat Apr 12 03:00:00 EST 2014

Frank Camorra's bubble and squeak

Bubble and squeak.

Bubble and squeak is an old recipe that used to be made from Sunday roast vegetable leftovers, crushed together and fried in the lard from a joint of beef.

Cook | Frank Camorra | Tue Apr 08 12:45:02 EST 2014

Baby cos with buttermilk dressing

Grilled baby cos with buttermilk dressing.

The buttermilk dressing gives this salad a fantastic, tart flavour that works well with the sweet crunch of cos lettuce. This makes a great side to a nice piece of barbecued steak.

Cook | Frank Camorra | Tue Apr 08 12:45:04 EST 2014

Frank Camorra's barbecued flank steak

Flank steak and baby cos with buttermilk dressing.

Tri tip, flatiron and flank steak are all common cuts of beef you can order from the butcher for your next barbecue.

Cook | Frank Camorra | Tue Apr 08 12:44:59 EST 2014

Griller tactics: Frank Camorra's flank steak

Flank steak with bubble and squeak.

Become the master of the backyard barbecue with sensational steaks.

Cook | Frank Camorra | Sat Apr 05 03:00:00 EST 2014

Frank Camorra's macaroni and cheese

Frank Camorra's macaroni and cheese.

Macaroni and cheese, along with collard greens and corn bread work beautifully with meat cooked American barbecue style.

Cook | Frank Camorra | Mon Mar 31 13:42:36 EST 2014

Barbecued beef brisket

Frank Caorra's smoky beef brisket.

American barbecue has become very popular lately. Beef brisket is a popular cut for this long, low-temperature style cooking.

Cook | Frank Camorra | Mon Mar 31 13:42:39 EST 2014

Frank Camorra's barbecued beef brisket

Barbecued beef brisket with mac and cheese.

Slow-cooked beef finished over charcoal creates moist, tasty meat, American-style.

Cook | Frank Camorra | Sat Mar 29 03:00:00 EST 2014

Spiced eggplant salad

This salad is wonderful on a warm day. It is best served at room temperature with buffalo mozzarella or goat's cheese and a dressed handful of peppery rocket.

Cook | Frank Camorra | Wed Mar 26 10:50:08 EST 2014

Soft chocolate, coconut jelly and hazelnut macaroon

This is a special dessert using coconut water. The jelly could not be simpler, but when making it try not to let the milk boil as it will ruin the fresh coconut flavour.

Cook | Frank Camorra | Mon Mar 24 15:30:12 EST 2014

Just dessert

A lot of people are talking about coconut water, and before trying it I wasn't sure if it would be for me. But strangely enough I like it, although nobody talks of the dark side to the humble coconut.

Cook,Good Food | Frank Camorra | Sat Mar 22 03:00:00 EST 2014

Frank Camorra's soft chocolate, coconut jelly and hazelnut macaroon

Soft chocolate, coconut jelly and hazlenut macaroon.

If you can whip egg whites you can make this impressive-looking, coconut-water dessert.

Cook | Frank Camorra | Sat Mar 22 03:00:00 EST 2014

Autumn mushroom risotto with poached egg

The risotto is a bit different from most others as you don't stand there stirring and adding ladles of stock.

Cook | Frank Camorra | Tue Mar 18 14:34:14 EST 2014

Mushrooms a la Greque

In France, vegetables prepared a la Grecque (''in the Greek style'') are cooked with vinegar or lemon, olive oil and coriander and other seasonings, then allowed to marinate in the fridge to be...

Cook | Frank Camorra | Tue Mar 18 14:34:32 EST 2014

The meat of the earth: Frank Camorra's mushroom recipes

Mushrooms a la Greque.

The saying that mushrooms are meat for vegetarians rings true, especially when you have a large flat mushroom that has been pan fried with butter and a sprinkle of lemon thyme, then rested for a...

Cook | Frank Camorra | Sat Mar 15 03:00:00 EST 2014

Chicken and chorizo one-pot with chickpeas and cous cous

Chicken and chorizo with chickpeas and cous cous.

The key to camp cooking is keeping it simple, and using quality tinned products such as sardines, tuna and pulses. This chicken and chorizo dish is an easy and impressive one-pot meal for six.

Cook | Frank Camorra | Mon Mar 10 11:20:16 EST 2014

Potato hash browns with sardine salad

While camping is not something I do often, the thought of my two boys running through the bush discovering nature, and me cooking a simple, tasty meal over a fire is very appealing.

Cook | Frank Camorra | Mon Mar 10 11:20:13 EST 2014