Ask any Melburnian who knows a thing or two about restaurants where the best tapas in the city is, and they’ll answer “MoVida” with quite some conviction. Frank Camorra, the Executive Chef of the modern dining institution MoVida (as well as his 5 other thriving Melbourne and Sydney restaurants), no doubt deserves his coveted spot in the Australian chef’s hall of fame.

In between his busy schedule of restaurant openings, book launches, TV appearances on shows like Australian Masterchef and writing his weekly Sydney Morning herald column, I managed to steal away some of this time to discuss the chefs he admires most, where he finds inspiration in Spain and for this edition of The Curators, Frank reveals his top 5 Melbourne dining staples.

 

MB – What part of Spain has influenced your cooking the most and why?

FC – Andalucía, it’s the region that’s in the south of Spain. Although I was born in Barcelona my family are from Cordoba in Andalucía. I grew up eating Andalucían food, simple rustic dishes with flavors influenced from the Middle East and the new world.

MB ”“ Is there a chef that has influenced your career the most?

FC – Guy Grossi, I spent 7 years working with Guy and did most of my apprenticeship and training with him. When I looked at opening MoVida, I took Guy’s love and respect for his Italian food and tried to do the same with Spanish food.

MB – On your inspiration trips to Spain, are there any specific restaurants that you always hit up?

FC – In Barcelona I always eat at a few favorites, Quimet y Quimet and La Cova Fumada. And when I’m in the south in a town called Puerto de Santa María, Cádiz, I eat at Aponiente.

MB – Why do you think MoVida has been such a success in Australia?

FC – I hope MoVida has a great balance of quality food, professional service and fun. When people come here its more than just going to have dinner – we try and provide an experience too. I also think eating small plates and sharing works very well for the busy way we live now. It’s a more social way of dining that allows for better interaction with friends, waiters and even other diners.

MB – Melbourne and Sydney are rival food cities. In your opinion, which city wins when it comes to Spanish food?

FC ”“ Melbourne. It definitely has more options, but Sydney is catching up.

MB – What’s your go-to dish at MoVida?

FC – The anchovy with smoked tomato sorbet. It represents the style of food we do at MoVida very well. A classic combination of Mediterranean flavors given a little twist using exceptional ingredients.

 

FRANK CAMORRA’S MELBOURNE DINING STAPLES

OMBRA, MELBOURNE CBD

It’s Melbourne institution; Grossi Florentino’s little brother and also the best pizzas I have had with a great antipasto to start.

http://www.ombrabar.com.au/about

76 Bourke St, Melbourne VIC 3000, Australia
+61 3 9639 1927

 

PEI MODERN, MELBOURNE CBD

I took a couple of Spanish international chefs to this Modern Australian restaurant during the Melbourne Food & Wine Festival – they loved it.

https://www.peimodern.com.au/

45 Collins St, Melbourne VIC 3000, Australia
+61 3 9654 8545

 

SUPERNORMAL, MELBOURNE CBD

Delicious food. Especially the Korean pulled pork shoulder, which is perfect to share with a group.

http://supernormal.net.au/

180 Flinders Lane, Melbourne VIC 3000, Australia
+61 3 9650 8688

 

BOWERY TO WILLIAMSBURG, MELBOURNE CBD

I’ve become a bit of a regular at this café. I’m always picking up great sandwiches at lunchtime.

16 Oliver Ln, Melbourne VIC 3000, Australia
+61 3 9077 0162

 

JINDA THAI, ABBOTSFORD

Probably the best Thai food I have eaten in Melbourne.

https://www.facebook.com/Jindamelb

1-7 Ferguson St, Abbotsford VIC 3067, Australia
+61 3 9419 5899

(MoVida images courtesy of MoVida)

 

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