- 30 mins - 1 hour
Good Food - Frank Camorra
Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
If one flavour stands out from my time cooking in Spain, it is the taste of Aragonese lamb from the north-eastern Pyrenees region.
Cook | Frank Camorra | Mon Jul 28 13:31:34 EST 2014
This recipe is a great example of how other cultures use spices. Speculaas are an intensely spiced biscuit from the Netherlands.
Cook | Frank Camorra | Tue Jul 22 10:20:19 EST 2014
This West Indian jerk recipe has a bite to it, and the paste - which lasts in the fridge for up to a month - can also be used to season pork, fish and even vegetables such as eggplant.
Cook | Frank Camorra | Mon Jul 21 08:01:46 EST 2014
The bacon sarnie - who doesn't love it? A few crispy rashers between white sourdough bread with a splash of HP or tomato sauce is a great anytime snack, but bacon also has an affinity with sweet...
Cook | Frank Camorra | Mon Jul 14 13:02:01 EST 2014
I find a lot of things taste better wrapped in bacon. Salmon, for example. Its rich flesh works well with the salty smokiness of bacon, and when you team them with mustard and potatoes all that's...
Cook | Frank Camorra | Mon Jul 14 13:00:43 EST 2014
A friend of mine in San Sebastian put me onto this local cheesecake. It is cooked in a hot oven, so the outside has a well-developed caramelised skin that goes from golden to brown to black - don’t...
Cook | Frank Camorra | Mon Jul 07 11:22:11 EST 2014
A few rashers of crisp fried bacon go a long way with many dishes.
Cook | Frank Camorra | Wed Jul 02 17:46:13 EST 2014
This roast pumpkin dish makes a great accompaniment to slow-roasted meats, such as lam shoulder. Middle Eastern delis will have shanklish cheese and baharat spice mix.
Cook | Frank Camorra | Wed Jul 02 09:21:11 EST 2014
Lamb shoulder is one of my favourite proteins for slow cooking. When slow-cooking shoulders of lamb at MoVida, we encase the shoulder in a heavy plastic bag and place them in a water bath and keep...
Cook | Frank Camorra | Wed Jul 02 09:21:46 EST 2014
Winter is the best season for spending afternoons in the kitchen without feeling guilty.
Cook | Frank Camorra | Sat Jun 28 15:59:24 EST 2014
As a parent to school-aged children, the challenge is on in the morning to keep lunch interesting and healthy.
Cook | Frank Camorra | Mon Jun 23 13:43:18 EST 2014
What’s in your lunchbox? When I came to Australia I didn’t speak a word of English so going to school was a very interesting experience.
Cook | Frank Camorra | Mon Jun 23 13:42:47 EST 2014
Keeping school snacks interesting is a challenge, so try these two favourites.
Cook | Frank Camorra | Tue Jun 17 10:38:31 EST 2014
Miso soup, can it help bring world peace? Lift a bowl to your mouth, inhale briefly, take a sip of the deeply flavoured liquid and suddenly you feel calm and at ease.
Cook | Frank Camorra | Mon Jun 16 14:42:15 EST 2014
This miso pork belly is incredibly addictive and is best prepared the day before eating. Once you have cooked it once, try replacing the pork with chicken breast or tofu, and use chicken or vegetable...
Cook | Frank Camorra | Mon Jun 16 14:34:57 EST 2014
The miso pork belly is incredibly addictive. Once you have cooked it, try replacing the pork with chicken breast or tofu.
Cook | Frank Camorra | Sat Jun 14 10:36:58 EST 2014
The prawns in this dish can be replaced with salmon if you prefer. When properly cooked, chickpeas are tender but never mushy, with a delicious, nutty flavour no other dried legume has.
Cook | Frank Camorra | Mon Jun 09 13:07:02 EST 2014
This soup is a perfect winter warmer, and so simple. n Spain, chickpeas are a staple ingredient, frequently used in one-pot meals.
Cook | Frank Camorra | Mon Jun 09 13:07:39 EST 2014
In Spain, the chickpea (garbanzo in Spanish) is a staple ingredient, frequently used in cocidos, or one-pot meals.
Cook | Frank Camorra | Sat Jun 07 00:29:18 EST 2014
I always buy far more pumpkin than I need, with the excitement of so many different dishes to make. Luckily it lasts uncut for weeks in a cool place.
Cook | Frank Camorra | Wed Jun 04 10:12:25 EST 2014