Chef and restaurateur Frank Camorra shares his passion for Spanish food in his first cookbook, MoVida,
a fabulous collection of delicious recipes and wonderful information about Spanish ingredients, cooking
methods and culinary traditions.
MoVida captures the essence and exuberance of Spanish cuisine with chapters ranging from tapas,
soups and meat, to small goods, desserts and drinks. Sections and recipes are accompanied by an introduction from Frank, highlighting a particular ingredient, a traditional cooking method, personal
anecdotes or cultural or historical observations.
There are staple Spanish offerings, such as tortilla and paella, plus innovative dishes like roast pork belly with quince aioli and grilled salt cod salad with orange, parsley and smoked paprika. Empanadillas, little sherry pastries filled with tuna, make a tasty starter or for a warming soup try the
chickpea and meat broth, one of the great one-pot dishes of the world. For a traditional way to use eggs try the Spanish potato omelette or a delicious asparagus tortilla. The grilled garlic prawns or the
braised broad beans with ham and mint are flavoursome additions for the table. Traditional paella is an outdoor dish, team this with the barbecued quail marinated in lemon and thyme and its the perfect al
fresco feast. For a yummy dessert try the Spanish rich crème caramel, or for something a little lighter try the spicy chocolate and fig bread, the perfect accompaniment to an aromatic cup of coffee.
The recipes in this book come from a commercial kitchen, which works at a hectic pace, making dishes that range from humble tapas and slow-cooked braises to the heights of modern gastronomy.
Like our hand-thrown stoneware tapas plates, each little morsel that we send out from the kitchen is a handcrafted work, created to appeal to all the senses.
Frank Camorra was born in Barcelona and spent his first five years in Andalucia, before his parents migrated to Australia. In 2000, Frank travelled throughout Spain and was inspired by both the modern and traditional aspects of Spanish cuisine. At his restaurant, MoVida, Frank was determined to share his discoveries and bring the tastes of his homeland to his adopted country.
Richard Cornish is a television producer, food writer and sausage expert. He writes about the connection between the land, producer, chef and consumer and its significance to food diversity and
The 2007 Age Good Food Guide awarded MoVida’s “Cecina” its inaugural Dish of the Year award – as
well as rating MoVida one hat. The Guide describes Cecina as “a sensuous” combination of runny poached egg with slices of Wagyu bresaola and truffled foam.
MoVida, the best Spanish restaurant in the country – Australian Gourmet Traveller