Frank Camorra

Frank Camorra

Chef

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

King george whiting grenobloise

King george whiting is the largest of the whiting family, with firm, sweet, white flesh that cooks very quickly.

Cook | Frank Camorra | Sat Mar 28 00:00:00 EST 2015

Fattoush salad

Fattoush salad.

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

Spanakopita

Frank Camorra's spanakopita.

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

Spiced trout chowder

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

Mustard-basted veal schnitzel

Mustard-basted veal schnitzel.

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

Ricotta pancakes with strawberries

Ricotta pancakes with strawberries.

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

Oat pancakes with smoked salmon

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

Sweet potato stuffed with spiced lamb

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

Bullhorn chillies stuffed with preserved lemon freekah

Bull-Horn chilli stuffed-with preserved lemon freekah.

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

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

Barbecued corn salad with buffalo mozzarella

Barbecued corn salad with buffalo mozzarella.

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

Broccoli and sesame salad

Broccoli and sesame salad.

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

Miso-roasted pork neck

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

Choc-chunk cookies with peanuts and marshmallows

Choc-chunk cookies.

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

Monte Carlo biscuits

Monte Carlos.

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 with kimchi and cucumber salad

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

Kimchi fried rice

Kimchi fried rice.

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

Pavlova with passionfruit curd

Pavlova with passionfruit curd.

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

Halva panna cotta

Halva panna cotta with chocolate sauce.

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

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