- 30 mins - 1 hour
- Neil Perry
Good Food - Frank Camorra
Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
Light, refreshing summer soups are a favourite in my house; vibrant seasonal vegetables need little cooking to bring out their flavours.
Cook | Frank Camorra | Tue Dec 16 12:38:00 EST 2014
Fresh prawns enhance this Thai-style soup, traditionally eaten in hot climates. You can substitute crab for the prawns, and scale down the chilli punch by halving the amount of green curry paste.
Cook | Frank Camorra | Tue Dec 16 12:13:52 EST 2014
Cacao nibs are cacao beans that have been roasted, separated from their husks and broken into smaller pieces.
Cook | Frank Camorra | Tue Dec 09 13:09:58 EST 2014
A good barbecue chicken is always a great standby that gets a boost from a tasty homemade salad. This slaw uses kohlrabi and is incredibly refreshing with a bought chook, or some good fish and chips...
Cook | Frank Camorra | Tue Dec 09 12:53:02 EST 2014
There are certain kinds of cooking I enjoy more than others, such as last Saturday, when I spent a couple of hours in the kitchen making a beautiful ball of pastry to turn into a delicious onion tart.
Cook | Frank Camorra | Tue Dec 02 13:08:27 EST 2014
I don't think it matters whether your tart is a perfect masterpiece or a bit wobbly at the edges. For me, taste rules above looks when it comes to playing with pastry, and here's another secret - if...
Cook | Frank Camorra | Fri Nov 28 10:10:13 EST 2014
The complex flavours and aromas of curries make them a winner for quick dinner options, as they are easy to make with so many possible variations (and great for leftovers).
Cook | Frank Camorra | Tue Nov 25 11:49:23 EST 2014
This pumpkin curry is a simple base that can be adapted to lots of different vegetables and meats. I have used broad beans here as they are in season now.
Cook | Frank Camorra | Tue Nov 25 11:36:24 EST 2014
The key to chicken escabeche is using a good quality aioli, and adding some of the pickling liquid to the final mixture.
Cook | Frank Camorra | Tue Nov 18 10:23:00 EST 2014
This frittata's main ingredients can be substituted with many things, according to your taste. You can swap the potato for sweet potato, pumpkin or bottled artichoke.
Cook | Frank Camorra | Tue Nov 18 10:23:02 EST 2014
These beautiful southern Spanish biscuits are a blend of almonds, fruit and honey, rolled into thin fingers, then baked. They have a good shelf life and would make excellent presents for Christmas.
Cook | Frank Camorra | Tue Nov 11 10:35:07 EST 2014
These delicious cakes are very adaptable. Try apple and almond with a pinch of cinnamon, or add a tablespoon of cocoa and a handful of walnuts for a more decadent version.
Cook | Frank Camorra | Tue Nov 11 10:17:35 EST 2014
Tasmanian ocean trout has a distinctive rosy pink-orange flesh which makes it an ideal poaching fish. The cucumber pickle is one I used to make when we had MoVida bakery.
Cook | Frank Camorra | Tue Nov 04 10:43:57 EST 2014
When you grill asparagus it intensifies the flavour because, unlike blanching or steaming, it hasn't come in contact with water, so the spears cook in their own juices.
Cook | Frank Camorra | Tue Nov 04 10:42:07 EST 2014
There is nothing like a rice dish for hearty, wholesome comfort food. This dish features the tart flavour of barberries, small dried berries that are available from Middle Eastern shops and...
Cook | Frank Camorra | Tue Oct 28 12:24:25 EST 2014
A fantastic version of Spanish comfort food, this chicken and rice recipe is very simple. When my mother used to make it she had the timing of cooking the rice down to a fine art.
Cook | Frank Camorra | Tue Oct 28 11:38:46 EST 2014
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
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
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
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