A closer look at the people, venues and dishes that have made the MoVida bars and restaurants what they are today
Feel the pulse of its thriving tapas bars, watch the speed and grace of its wait staff, inhale the aroma of sizzling chorizo and savour the salty sweetness of crayfish straight off the grill . . .
From its flagship restaurant in Melbourne’s Hosier Lane, to the opening of its latest venture Pulpo, MoVida has always embodied the heart and soul of Spanish cuisine. By fusing local and international flavours and pushing culinary boundaries, the MoVida restaurants have irrevocably changed the landscape of Australian dining.
Acclaimed chef and owner Frank Camorra takes us behind-the-scenes to reveal special techniques, signature dishes and the pure joy of cooking that infuses his life and work. He also reveals 70 stunning new recipes, including his chorizo-filled fried potato bombs, which featured in a nail-biting episode of ‘MasterChef Australia’ in 2010.
Richard Cornish is an award-winning food writer whose love of the land led him to explore the issues around food: where it comes from, how it gets to us, and why some foods taste better than others. He is a senior features writer for the Fairfax Good Food and Epicure liftouts, and is the writer and creator of its popular 'Brain Food' column. He has co-written four books on Spanish food with MoVida chef Frank Camorra, and worked in Mexico researching and photographing a book on Mexican food culture. Richard appeared on the Australian version of Iron Chef, was co-creative director of the Melbourne Food and Wine Festival, and continues to consult to the organisation. A vocal commentator on food, food politics and sustainability, he lives in Melbourne with his partner, fashion designer Tiffany Treloar, daughters Ginger and Sunday, and a rambling vegetable garden.
Frank Camorra is chef and owner of the acclaimed MoVida restaurants in Melbourne and Sydney. Born in Barcelona, he grew up in Australia before a trip to his birthplace in 2000 inspired him to share his love of Spanish food. And so his stable of critically acclaimed and much-loved tapas bars and restaurants was born. Hidden down a gritty and graffiti-ed Melbourne laneway, MoVida was an instant hit, leading to MoVida Next Door and MoVida Aqui. Then came MoVida Sydney, along with venues at Melbourne and Sydney airports. Frank has co-authored four previous books, MoVida, MoVida Rustica, MoVida Cocina and MoVida's Guide to Barcelona.