Frank Camorra

Frank Camorra

Chef

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

Tomatoes, pickled cucumber, za'atar and yoghurt tahini dressing

For this tomato salad, look for some good heirloom varieties to add different colours and shapes. Za'atar spices go particularly well with tomatoes and are also fantastic with roast lamb dishes.

Cook | Frank Camorra | Tue Mar 29 10:34:12 EST 2016

Beetroot and avocado salad with miso dressing and walnut brittle

Beetroot and avocado salad with miso dressing and walnut brittle.

Early autumn is the time to put together interesting salads, with so much amazing produce at the markets.

Cook | Frank Camorra | Tue Mar 29 10:23:18 EST 2016

Baked Japanese ocean trout with sesame, ginger and Kewpie mayonnaise

Sesame seeds are known as oilseeds. The plant is the oldest known species to be grown mainly for its seeds and oils rather than its leaves, fruit or vegetables and are native to Africa's sub-Saharan...

Cook | Frank Camorra | Wed Mar 23 09:54:17 EST 2016

Banana, walnut and sesame health bars

Banana and sesame health bars.

Sesame seeds may be tiny but they pack a flavour punch. These health bars make a fantastic energy snack for long bike rides, lunchboxes or runs on the weekend.

Cook | Frank Camorra | Wed Mar 23 09:52:32 EST 2016

White chocolate and date biscuits

White chocolate is not really chocolate as it doesn't have the cocoa solids of dark chocolate. It is mainly made up of cocoa butter and invented to use excess cocoa butter in Europe in the 1930s.

Cook | Frank Camorra | Wed Mar 16 17:26:00 EST 2016

White chocolate and lemon cheesecake

White chocolate cheesecake.

Chocolate doesn't have to be dark to make a sweet splash for dessert. This cheesecake is one of my favourite fast-dessert recipes as it's quick to prepare, then it cools overnight so it's ready to go...

Cook | Frank Camorra | Wed Mar 16 17:12:48 EST 2016

Piquillo stuffed with tuna and egg

Spanish favourite the piquillo is the perfect package for stuffing. A variety of chilli with a beautiful sweetness and no heat, piquillo peppers are one of the most popular preserved vegetables in...

Cook | Frank Camorra | Tue Mar 08 14:31:25 EST 2016

Piquillos stuffed with calamari paella

Leftover paella tastes great the next day stuffed into peppers with garlic mayonnaise. The rice dish is easy to make as a meal in itself – just remember to put some aside for later.

Cook | Frank Camorra | Tue Mar 08 14:30:57 EST 2016

Mac and cheese jaffle

After a night at the stove, the humble sandwich is the chef's saviour. My personal favourite is the jaffle, filled with gooey cheese and any meat I can find in the fridge.

Cook | Frank Camorra | Tue Mar 01 14:11:44 EST 2016

Reuben sandwich

The dressing for this reuben sandwich has a subtle sweetness from the apple and is incredible with warm corned beef.

Cook | Frank Camorra | Tue Mar 01 13:19:39 EST 2016

Grilled miso mushrooms with poached eggs, herbs and almonds

Grilled miso mushrooms with almonds, herbs and poached eggs.

Teamed with poached eggs, earthy mushrooms with aromatic white miso butter make for a fantastic start to the day.

Cook | Frank Camorra | Tue Feb 23 11:30:18 EST 2016

Buttermilk pancakes with apple, bacon and walnuts

Buttermilk pancakes with apple, bacon, walnuts and spiced maple.

Here are my tips for the perfect fluffy pancake. Once the ingredients are mixed, to keep the pancakes light, don't stir the batter; scoop out spoonfuls gently to add to the frying pan.

Cook | Frank Camorra | Tue Feb 23 11:19:22 EST 2016

Black rice pudding with mango semifreddo

Black rice pudding with mango semifreddo.

Rice pudding is one of my favourite desserts, it's so comforting and easy to make. Top a bowl of this fragrant rice pudding with mango semifreddo and you have something really special, a summer...

Cook | Frank Camorra | Tue Feb 16 11:38:54 EST 2016

Beans with crisp eschallots and mozzarella

Beans with crisp eschallots and buffalo mozzarella.

Making your own crisp eschallots takes a bit of practice - it's all about the timing of when to remove them from the hot oil. Once you master it, it's a cinch.

Cook | Frank Camorra | Tue Feb 09 09:58:17 EST 2016

Wet-roasted chicken with carrots and sherry

Roast chicken seems a simple dish but it's trickier than it looks. The timing has to be right so it's not under or overdone and the meat stays moist.

Cook | Frank Camorra | Tue Feb 09 09:45:47 EST 2016

Sweet and sour duck salad with plums and almonds

This substantial salad is delicious and easy to put together. I have a few rules for salads. Mine need a dressing with some kick, fragrant herbs or spices, and a crunchy element such as toasted nuts...

Cook | Frank Camorra | Tue Feb 02 09:35:02 EST 2016

Bread and butter pudding

Consider this bread and butter pudding a basic model. Add your own touches, such as spoonfuls of your favourite jam between the layers, or swapping the bread for croissants – just don't bother...

Cook | Frank Camorra | Tue Feb 02 09:28:26 EST 2016

Sago with caramel plums

Sago, a form of starch extracted from tropical palm trees, has a reputation for being dull and stodgy. But it doesn't have to be that way.

Cook | Frank Camorra | Tue Feb 02 09:23:18 EST 2016

Thai rare beef salad

Warm or cold, salads are a fantastic light meal but can become something more substantial with the addition of protein. Thai beef salad is a favourite, the one I often take to a friend's place.

Cook | Frank Camorra | Mon Feb 01 13:13:14 EST 2016

Split pea dip

Split pea dip can also be warmed up and used as a side dish with grilled fish or barbecued pork sausages.

Cook | Frank Camorra | Tue Jan 19 12:02:30 EST 2016