Good Food - Frank Camorra

Frank Camorra

Chef

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

Corned beef, gouda and jalapeno jaffle

Never mistake a jaffle for a toasted sandwich - it is so much more. The clam-shell shape you get from cooking it in a jaffle iron leaves more room for tasty fillings.

Cook | Frank Camorra | Tue Oct 21 11:40:25 EST 2014

Bacon, egg and kasundi jaffle

For a speedy, tasty feed, it's hard to beat a golden crispy bacon and egg jaffle. For this recipe, I recommend using kasundi relish - the recipe makes a large amount but if sealed in sterilised jars...

Cook | Frank Camorra | Tue Oct 21 11:40:20 EST 2014

Bean salad with tarator dressing

Bean salad with tarator dressing.

Tarator is a fantastic Turkish garlicky nut sauce based on walnuts, almonds, pinenuts or hazelnuts. It is very versatile, excellent with grilled fish and chicken or as a salad dressing.

Cook | Frank Camorra | Tue Oct 14 10:44:01 EST 2014

Roast leek, eggplant and red capsicum salad

Roast leek, eggplant and red capsicum salad.

This salad, escalivada, is typical of Catalonia. Traditionally the vegetables are cooked over flaming coals, because you need this type of heat to not just cook but scorch the skin, which gives them...

Cook | Frank Camorra | Tue Oct 14 10:28:37 EST 2014

Spinach tortilla

Spinach tortilla

Breakfast doesn't have to be a ground-breaking experience for me, it just needs to come with good, hot coffee.

Cook | Frank Camorra | Mon Oct 06 11:02:42 EST 2014

Chocolate waffles with caramel bananas and cinnamon cream

Dangerously good: Chocolate waffles with caramel bananas and cinnamon cream.

Waffles, an American breakfast favourite, are not so healthy but quite delicious if you feel like a decadent way to start the day.

Cook | Frank Camorra | Mon Oct 06 10:23:21 EST 2014

Porcini mushroom arancini

Porcini mushroom arancini.

These arancini are best enjoyed with a flavoured mayonnaise. I can't go past alioli (garlic mayo), but saffron mayonnaise is also great.

Cook | Frank Camorra | Sat Sep 20 00:00:00 EST 2014

Ricotta gnocchi pasta bake

Baked ricotta gnocchi.

Italian is the cuisine I always fall back on when cooking at home. Vanessa, my wife, has a background in Italian kitchens. This baked ricotta gnocchi is a favourite dish of hers.

Cook | Frank Camorra | Sat Sep 20 00:00:00 EST 2014

Baby squid with onion confit

Baby squid with onion confit.

My love of freshly caught squid is hard to put a price on, and this recipe has a story to it. In a small coastal town in Spain, old men catch baby squid for a Basque chef who cooked this dish for me.

Cook | Frank Camorra | Mon Sep 15 07:57:57 EST 2014

Baked whiting with jamon and garlic mayonnaise

Baked whiting with jamon and garlic mayonnaise.

The saltiness of jamon is a great match with delicate-tasting whiting. When I arrived in Australia, you couldn't buy jamon.

Cook | Frank Camorra | Mon Sep 08 08:35:22 EST 2014

Toasted jamon and tomato roll

Toasted jamon and tomato roll.

This small, filled roll from Seville is the ultimate breakfast sandwich. As with any simple dish, you need the best ingredients: good crusty rolls, fragrant garlic, a sweet, juicy tomato and the best...

Cook | Frank Camorra | Mon Sep 08 08:24:47 EST 2014

Jamon and garlic a taste to treasure

Great partners: Baked whiting with jamon and garlic mayonnaise.

When I arrived in Australia, you couldn't buy jamon. So after seeking advice from fellow local Spaniards, my farther took it upon himself to make his own.

Cook | Frank Camorra | Fri Sep 05 23:45:00 EST 2014

Chocolate hazelnut cake

Chocolate hazelnut cake with mascarpone.

Every cook should have a dependable chocolate cake recipe. Mine is this moist chocolate and hazelnut cake that never fails to please.

Cook | Frank Camorra | Mon Sep 01 08:41:47 EST 2014

Apple, rye and ginger teacake

Apple, rye and ginger teacake

When making a cake at home I look for one thing: ease. Nothing puts me off more than fiddly, time-consuming recipes.

Cook | Frank Camorra | Mon Sep 01 07:42:04 EST 2014

Roasted spatchcock with Turkish black chilli

Roasted spatchcock with Turkish black chill.

Spatchcock and quail are sold at most poultry shops. If you would like to try a game bird such as squab, pheasant or guinea fowl, try your local produce market or specialty butcher.

Cook | Frank Camorra | Mon Aug 25 09:38:46 EST 2014

Roast onion and spelt salad

Roast red onion and spelt salad.

This salad makes a great side to roast chicken, quail or spatchcock. The spelt can be replaced with freekah or cracked wheat if you prefer.

Cook | Frank Camorra | Mon Aug 25 09:37:14 EST 2014

Soft polenta with mushrooms

Soft polenta with mushrooms.

What pasta is to the south of Italy, polenta is to the north. Traditionally, polenta is a winter food, but it makes great summer eating as a rich base for simply cooked vegetables such as steamed...

Cook | Frank Camorra | Wed Aug 20 13:38:57 EST 2014

Baby cos with polenta croutons and streaky bacon

Baby cos with polenta croutons and streaky bacon.

Traditionally, polenta is a winter food, but it makes great summer eating as a rich base for simply cooked vegetables - or as here - to add some texture to a salad dish.

Cook | Frank Camorra | Wed Aug 20 13:35:57 EST 2014

Carajillo ice-cream

Carajillo ice-cream (coffee-brandy ice-cream).

Carajillo is an espresso shot with a healthy nip of brandy, a Spanish version of Irish coffee usually enjoyed in the morning.

Cook | Frank Camorra | Mon Aug 11 14:11:10 EST 2014

Jaffa brownies

Jaffa brownie.

The Spanish sweet tooth is one of our inheritances from the Moors. Many centuries after their departure, the Spanish still have a love of cinnamon, citrus and all things sweet.

Cook | Frank Camorra | Mon Aug 11 13:49:21 EST 2014