Good Food - Frank Camorra
Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
My best memory of stuffed food is in a home kitchen in Venice, where the daughter of a local fisherman filled the sweetest tomatoes with incredibly fresh tiny prawns mixed with mayonnaise and fresh...
Cook | Frank Camorra | Mon Mar 02 07:48:22 EST 2015
A stuffed vegetable is a super way to get more nutrients and wow factor in a dish and there are so many things to stuff with different grains that taste great.
Cook | Frank Camorra | Mon Mar 02 07:39:42 EST 2015
Corn bread is very versatile – it can be enjoyed with maple syrup and bacon or some refried chilli beans. When it is straight from the oven, I just eat it straight with salted butter.
Cook | Frank Camorra | Fri Feb 27 14:12:42 EST 2015
I love this simple salad, so fresh and colourful. I love cooking with sweet corn, for example grilling it on a barbecue or griddle, shaving off the blackened kernels and adding them to salads and...
Cook | Frank Camorra | Mon Feb 23 08:42:30 EST 2015
Pair this salad with a roast dinner for a fantastic family feast.Use the freshest broccoli you can find for this salad. The dressing is also fantastic with baby cos salad or spinach and avocado.
Cook | Frank Camorra | Mon Feb 16 15:10:05 EST 2015
Try a different cut and gravy for a roast with the most. Classic roasts are always easy to fall back on, but there are other more interesting choices if you're willing to give them a go.
Cook | Frank Camorra | Mon Feb 16 15:03:46 EST 2015
My chunky choc-chip cookie is a homemade winner. On their own, dark chocolate and salty peanuts are not such an obvious combination but mix them with butter and sugar, push a few marshmallows in for...
Cook | Frank Camorra | Mon Feb 09 10:07:28 EST 2015
I remember the first time I saw a Monte Carlo, I couldn't believe how big it was. I was used to smaller, more delicate biscuits.
Cook | Frank Camorra | Mon Feb 09 10:05:54 EST 2015
Barbecued seafood and spicy pickled cabbage (kimchi) are a perfect combination. Stick to the recipe or try using a fillet of snapper, grilled or baked.
Cook | Frank Camorra | Mon Feb 02 09:01:23 EST 2015
In Korea, kimchi was a source of vitamin C before the arrival of refrigerators. The fermented cabbage condiment is now seen on menus far from its birthplace.
Cook | Frank Camorra | Mon Feb 02 07:13:36 EST 2015
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