Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
Sitting down in the middle of the day for a proper meal with a cheeky glass of wine is one of my favourite wind-downs from the crazy week. I find something baked in the oven or a one-pot dish is best.
Cook | Frank Camorra | Mon Mar 23 11:54:44 EST 2015
I don't work on weekends so often these days, which gives me more time to cook a simple, delicious lunch at home. Spanakopita is a family favourite.
Cook | Frank Camorra | Mon Mar 23 07:37:47 EST 2015
As a seasoning, mustard is often overlooked compared to the likes of salt, pepper, soy sauce and lemon juice.
Cook | Frank Camorra | Wed Mar 18 08:01:42 EST 2015
I find mustard can lift a dish in its own special way. The mustard egg mix for this schnitzel gives an old favourite some new life - and the mix could also be used for chicken or pork crumbing.
Cook | Frank Camorra | Mon Mar 16 08:29:08 EST 2015
Once you have perfected your pancake cooking technique, you can start experimenting with different ingredients. Try folding ricotta through the batter, as here, or caramelised eschallots.
Cook | Frank Camorra | Mon Mar 09 14:21:18 EST 2015
Buckwheat, spelt and oats are good alternative bases for a spin on traditional pancakes. For a fancy breakfast, a dollop of creme fraiche would make a great addition to these smoked salmon pancakes.
Cook | Frank Camorra | Mon Mar 09 14:20:55 EST 2015
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