- 1-2 hours
- Neil Perry
Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
There's nothing like a small baked treat with a delicious twist to improve any occasion. I love a good lamington, and my favourite condiment is quince paste.
Cook | Frank Camorra | Wed Jul 01 17:03:07 EST 2015
Small cakes are incredibly versatile: they can be a bit of fun for morning tea or an elegant dessert with ice-cream or a zesty lemon curd.
Cook | Frank Camorra | Wed Jul 01 15:52:33 EST 2015
This dish makes a great side to a winter feast such as a roast lunch or dinner; the combination of potato and sour cream is hard to beat! When layering the potato mixture into the baking dish, keep...
Cook | Frank Camorra | Mon Jun 22 13:36:35 EST 2015
For me, a Sunday roast lunch is generous, festive occasion, the highlight of the weekend. In terms of meat cuts, lamb shoulder has shot to the top of the charts.
Cook | Frank Camorra | Mon Jun 22 13:36:33 EST 2015
This rich, luscious custard makes a great friend for a fruity winter pie. For a chocolate version, add 150 grams of good quality chocolate at the end and stir until it melts.
Cook | Frank Camorra | Mon Jun 15 10:14:51 EST 2015
Pear and blackberry pie is my cure for the winter blues, with its great balance of sweet and sharp flavours in a crunchy pie pastry.
Cook | Frank Camorra | Mon Jun 15 10:14:48 EST 2015
As pavlova proves meringue is a great foil for fresh fruit and a good way to use up the leftover egg whites from making this apple curd.
Cook | Frank Camorra | Mon Jun 08 10:06:40 EST 2015
Pea and ham soup is a modern classic; using frozen peas rather then dried ones adds brightness to this version.
Cook | Frank Camorra | Mon Jun 01 14:27:44 EST 2015
These egg and ham bakes are fantastic for breakfast or lunch. Experiment with the filling by adding spinach or chilli jam.
Cook | Frank Camorra | Mon Jun 01 14:20:58 EST 2015
This tasty middle-eastern take on a simple salad is perfect as a side dish or for a mid-week dinner.
Cook | Frank Camorra | Mon May 25 12:10:44 EST 2015
Wrap a barramundi in banana leaves for a quick and easy baked dinner that tastes complex.
Cook | Frank Camorra | Mon May 25 11:26:14 EST 2015
Rhubarb has been pigeonholed as a fruit for dessert, used in pies or crumbles or stewed with sugar, but it can also be used in delicious savoury dishes.
Cook | Frank Camorra | Mon May 18 13:50:08 EST 2015
A Sunday roast that's sure to impress. Served with rhubarb chutney, the fruity tartness of rhubarb is an excellent balance to the richness of the pork belly.
Cook | Frank Camorra | Mon May 18 13:42:18 EST 2015
This simple salad is the perfect side dish to complement a main meal, or can be a quick and easy lunch or dinner.
Cook | Frank Camorra | Mon May 11 12:45:12 EST 2015
When it comes to a tasty pie, it's what's inside that counts - and the filling in this pie is in another league. All you need is a quick salad and Sunday lunch is served.
Cook | Frank Camorra | Mon May 11 12:13:09 EST 2015
Banana, caramel and chocolate are a blend that is hard to beat and this tart recipe is easy with a little planning.
Cook | Frank Camorra | Mon May 04 12:51:48 EST 2015
When too much chocolate is never enough, combine a few simple ingredients to make this moreish lunchbox snack.
Cook | Frank Camorra | Mon May 04 12:50:00 EST 2015
Escabeche, which is usually served cold, may not be a dish that comes to mind for winter, but when served warm it ticks all the boxes.
Cook | Frank Camorra | Mon Apr 27 10:26:29 EST 2015
It's time to start thinking about cooking hearty winter dishes. These slow-cooked potatoes are an excellent winter warmer, and great with roast meats, but try not to eat most of it straight from the...
Cook | Frank Camorra | Mon Apr 27 10:26:32 EST 2015
My take on trifle is a bit radical, using my favourite gingerbread recipe and no jelly. It's still very quick to make and so moist it lasts for a few days.
Cook | Frank Camorra | Mon Apr 20 14:33:19 EST 2015