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Simple Mussels with Frank Camorra
Photo by Marina Oliphant We love the relationships that we’ve developed over the years with our suppliers. Knowing the source of where our produce comes from and it’s story is such a crucial element...
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Las Verduras del Mar
On Frank’s last trip to Spain in 2012 he found a new product that he thought would be great for the Australian market. Over a few months, many samples and emails later, our import division sourced...
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Afternoon Delight
After the rush of lunch there is the lull. The long and peaceful lull before the dinner rush. We don’t close the bar between lunch and dinner. A few regulars know this and amble in for a quiet sherry...
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Can’t Beat Beetroot
Next time you’re in Andalucia make sure you drop by the little town of Vejer de la Frontera. It’s a white washed, hill top town with a view over the straits of Gibraltar to Morocco. On a small square...
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The Perfect Calamari
Copyright Richard Cornish 2015. All Rights Reserved Sometimes, to get the best result, you have to simplify things. As chefs we were all trained to clean calamari and remove the skin. First you remove...
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Tomato Mania
It was a privilege to be invited to the Grossi Family’s Tomato Festival www.melbournetomatofestival.com on March 1. I did my apprenticeship under Guy Grossi, one of Melbourne’s great restaurateurs and...
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Modern Vs Traditional
Copyright Richard Cornish 2015-3-2 This is perhaps one of the tastiest little fish dishes we have done in a long time at MoVida. It is based on a beautiful little fillet of arguably Australia’s best...
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We Sell Sea Shells
Copyright Richard Cornish 2015[/caption] It hit me like the salty tang of the seaside on a really hot day. The aroma of the salt water and the heady scent of the beachside greenery. “This is a dish for...
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Winter Tapas
Tapas have become a global phenomenon. What started as a small snack to have with a drink has evolved into a style of eating in which one grazes on one intense little dish after another. According to...
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MoVida Aqui Presents Tasmanian Seafood and Wine Lunch
01.08.15 “It is some of the best seafood in the world and we are going all out to celebrate it,” says Movida Chef Frank Camorra of Tasmanian Seafood. Saturday September 5 sees Frank and his team at...
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Delicious Little Fish
They are half as wide as your little finger but not nearly as long. Salty yet sweet, still beautifully fresh but ever so slightly preserved, these tiny anchovies are being served as a tapa at Movida...
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Conservas
These are relanzón, also known as agujas, little garfish caught in the Bay of Biscay and packed in the Cantabrian town of Santoña. The Spanish have a culture of putting the best of the season in a tin...
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We Love to Party
A few weekends back the crew at MoVida Aqui teamed up with the fishermen of Tasmania and the winemakers at Moorilla Estate for the Tasmanian Seafood Lunch. It was sensational, a long lunch on a sunny...
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Aponiente Inspiration
He cooks squid to make them look like green peppers and makes dishes that look like the bottom of the ocean. He is one of Spain’s hottest chefs, his name is Angel Leon, and his restaurant is called...
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Pescado
Pescado Fish with Basque green sauce For this recipe we use Bar Cod from Ballina in NSW. It may be hard to find here, but Snapper, Rock Flathead, Hapuka, and Blue Eye would be fantastic substitutes....
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Movida Solera French Edition!
We were rather excited when we received a package from our publisher yesterday. It was a copy of Movida Solera in French. This was the book that took Frank Camorra away from the pans in early 2014 for...
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Tassie Mussel Power
It is one of the most beautiful stretches of water in the world and home to the mussels we serve at MoVida. Here the sand is white and the water so clear that it changes from azure to emerald...
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Urchins of Hosier Lane
This attractive little dish is rice cooked with plankton served with fresh sea urchin row. Chef Scott Stevenson shares Frank Camorra’s love of erizos, as they are known is Spain, and is getting...
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Summer Love at MoVida
Summer is here. A classic Melbourne summer. Vivaldi weather. Four seasons in one day. Evidence of a change in season has been the flush of zucchini flowers. Chef Scott Stevenson has been getting some...
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Australian Open as Usual
Perhaps it’s the proximity. But for some reason MoVida Next Door seems to be the off court hangout for the off duty players and support crew attending the Australian Open. Over the years we’ve had the...
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