Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
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
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
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
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
Quick, easy and versatile, a freshly made omelette is always a winner. Most countries have their own version – Spain has the tortilla, Japan the tamagoyaki, Italy the frittata, all delicious.
Cook | Frank Camorra | Mon Sep 14 09:40:12 EST 2015
This John Dory curry is a bit out of the ordinary. By cooking down the sauce to an intense paste then smearing it over the fillet, it looks amazing and tastes incredible.
Cook | Frank Camorra | Wed Sep 09 11:08:06 EST 2015
When I am deciding on an Asian dish to make at home, it comes down to one thing: I'm looking for the punchy, vibrant, fresh flavours that distinguish cooking from this part of the world.
Cook | Frank Camorra | Mon Sep 07 14:40:09 EST 2015
Steamed puddings are more work then baking a cake or making a self-saucing pudding, but when it emerges from the basin and you taste the first spoonful, it's worth the extra effort.
Cook | Frank Camorra | Wed Sep 02 12:08:19 EST 2015
This marmalade is one of my once-a-year recipes. It is always good to make your marmalade late in winter because the oranges need to go through a few frosts to intensify their flavour.
Cook | Frank Camorra | Wed Sep 02 12:03:28 EST 2015
Hearty, comforting bread and butter pudding is always a winner when it's cold. If you don't have quince paste, substitute a firm jam of your choice.
Cook | Frank Camorra | Mon Aug 31 13:57:12 EST 2015
When it's 7pm and I'm trying to think of what to do for dinner, polenta is one of my staples: so quick to put together and satisfying to eat.
Cook | Frank Camorra | Mon Aug 31 13:44:56 EST 2015
The sweet, earthy flavour of beetroot makes it one of my favourite vegetables. Rather the boiling them, try this method of wrapping them individually and roast them in their own sweet juices, which...
Cook | Frank Camorra | Mon Aug 17 13:43:03 EST 2015
Give your next culinary occasion a splash of colour with the sweet, earthy and bright beetroot - one of my favourite vegetables.
Cook | Frank Camorra | Mon Aug 17 13:33:16 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
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
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