- < 30 mins
- Frank Camorra
Good Food - Frank Camorra
Barcelona born Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.
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
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
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
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
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
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
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
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
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
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 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
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
Mustard dressing is one of my favourites, so easy, and egg-free for those with allergies. Try it on anything you would use mustard for, such as smoked trout, grilled rib eye or juicy pork snags.
Cook | Frank Camorra | Mon Aug 04 09:06:46 EST 2014
Potato salad doesn't have to mean a bowl of firm, white cubes slathered in mayonnaise. This version is much tastier and better looking.
Cook | Frank Camorra | Mon Aug 04 08:44:45 EST 2014
What do the words 'potato salad' mean to you? They make me think of a big bowl of firm white cubes slathered in mayonnaise served at a barbecue but the version I make is much tastier.
Cook | Frank Camorra | Fri Aug 01 23:45:00 EST 2014
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 10:20:20 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