Frank Camorra

Frank Camorra


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

Zucchini and pinenut salad

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

Barramundi in banana leaf

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 chutney

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

Roast pork belly with crackling

Pork belly with rhubarb chutney, Frank Camorra.

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

Cos salad with warm garlic and anchovy dressing

Cos salad with garlic and anchovies.

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

Pedro Ximenez braised beef and mushroom pie

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 chocolate caramel tart

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

Cornflake choc biscuits

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

Warm salmon escabeche

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

Slow-cooked potato and peppers

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

Roast banana, gingerbread and mascarpone trifle

Frank Camorra's gingerbread, banana and mascarpone trifle.

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

Tomato and chilli jam

I use this tomato and chili jam in so many ways I have lost count: on sandwiches, roast meats, poached fish ... the list goes on.

Cook | Frank Camorra | Mon Apr 13 13:58:14 EST 2015

Baked sardines with jamon

Baked sardines wrapped in jamon.

If more people ate more small fish such as anchovies, sardines, herring and mackerel, our diet and seafood sustainability would improve.

Cook | Frank Camorra | Mon Apr 13 12:41:58 EST 2015

Fregolone, apple and barberry salad

Fregolone and barberry salad.

Fregolone pasta looks like small, hard nuggets and is made in the southern parts of Sardinia. It is made from semolina flour and water, rubbed together by hand to form the nuggets, which are dried...

Cook | Frank Camorra | Sat Apr 04 00:00:00 EST 2015

Baked chicken meatballs

Roast chicken meatballs with fregolone and barberry salad.

As the weather cools, my mind turns to meatballs. There are so many ways to make them, but this one with chicken is a favourite.

Cook | Frank Camorra | Sat Apr 04 00:00:00 EST 2015

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


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