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.

Passionfruit and pineapple tart

Passionfruit and pineapple tart.

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

Snapper curry with tomato and tamarind

Snapper curry with tomato and tamarind

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

Pumpkin and broad bean coconut curry

Pumpkin and broad bean coconut curry

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

Chicken escabeche

Chicken escabeche

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

Potato and taleggio frittata

Potato and taleggio frittata.

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

Spiced fruit and nut biscuits

Spiced fruit and nut biscuits

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

Pear and hazelnut cakes with creme fraiche

Pear and hazelnut cakes with creme fraiche.

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

Poached trout with pickled cucumbers

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

Grilled asparagus with alioli and boiled egg

Grilled asparagus

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

Barberry and pistachio rice salad

Barberry and pistachio rice salad.

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

Chicken and saffron rice

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

Bacon, egg and kasundi jaffle

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

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

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