When I found out that Frank Camorra is actually teaching his delicious recipes somewhere in the city, I sent a note to The Essential Ingredient immediately. I knew this was an opportunity that should not be missed, especially when he practically changed the way Melburnians eat, introducing the idea of tapas and raciones into the Melbourne food scene with his ever popular and always full, MoVida and MoVida Next Door. Luckily, they phoned back and informing me that there was only one slot left. I gave my credit card details without a second thought. That was almost 2 months ago. Finally, that day arrived and I've waited patiently.
The class was mainly a series of short demonstrations and hands-on. We were taught how to cook crab and shell them, clean cuttlefish, mussels and sardines, preserve tuna and cook family-style meals all Spanish style. Towards the end of the class, Chef Frank Camorra and his assistant chef Howard put all of our efforts together on huge sharing plates, which was truly a feast for family and friends.
First Course: Chilled Seafood Salad. This one was my second favorite dish. The chilled seafood was fresh and sweet and the chardonnay wine vinegar was just the right tang. The lemon juice had surely hit the "high-notes" that Chef Frank was talking about and you can definitely hear the oohs and aahs of delight.
Second Course: Marinated Mussels. The person seated next to me loved this dish simply because the combination of paprika, wine vingar and mussels was close to perfection. Nothing was overpowering and the briney vinegar hits just on your throat without making you wince or jerk. The Tassie mussels were oh so plump and juicy. It's the perfect entree to any meal.
Third Course: Charcoal Grilled Sardines. Simple food is delicious because it is prepared and cooked from the heart. The sardines were fresh and meaty and irony without being dry. Cooking them over hot charcoal only enhances their flavor. The only ingredient there was salt. The best way to eat them, as Chef Frank suggested, is with your hands.
Fourth Course: Chorizo with Chickpeas and Cuttlefish. Another favorite of the group. The chorizo was handmade in MoVida, since the chorizo made in the markets are not authentic enough. The chorizo was just one of the best parts of the dish, its stringy and smoky, not like the processed chorizo I was used to having. Then there's the cuttlefish. It was the softest cuttlefish that I've ever tasted. It was cooked through the pressure cooker and long enough to make them velvety soft. No pics here because this one was gone almost instantly.
Fifth Course: Baked Stuffed Crabs. I think this one was the most difficult to make but well worth all the effort. After cooking and shelling the crabs, the shells were roasted then made into stock. The crab meat was added into the stock, more herbs and it was stuffed into the top shell of the crab. Just the filling was superb. There were leeks, carrots and crab meat with some hints of paprika and parsley. Again, the ingredients were simple though a bit tedious but you get exceptional results. Sure to be a crowd pleaser on any table.
Sixth Course: Roasted Red Emperor Snapper. Save the best for last. This beauty just melts in your mouth with its tender flesh almost disappearing instantly. The flesh was still firm but oozing with lovely flavor and aroma. My personal favorite and the easiest to make.
This is the best Spanish meal that I've had, next to MoVida. Apart from that, Chef Frank was very patient and accommodating, so don't let his appearance fool you. He knows his stuff extremely well and you can see the sparkle in his eye when he talks about what he loves -- Spanish food. He can go on and on about how the different regions of Spain would present different cooking styles and ingredients and spices. Towards the end of the class, to sit down and be served by one of the best chefs in Melbourne is truly an honor and privilege. Salud!
The class was mainly a series of short demonstrations and hands-on. We were taught how to cook crab and shell them, clean cuttlefish, mussels and sardines, preserve tuna and cook family-style meals all Spanish style. Towards the end of the class, Chef Frank Camorra and his assistant chef Howard put all of our efforts together on huge sharing plates, which was truly a feast for family and friends.
First Course: Chilled Seafood Salad. This one was my second favorite dish. The chilled seafood was fresh and sweet and the chardonnay wine vinegar was just the right tang. The lemon juice had surely hit the "high-notes" that Chef Frank was talking about and you can definitely hear the oohs and aahs of delight.
Second Course: Marinated Mussels. The person seated next to me loved this dish simply because the combination of paprika, wine vingar and mussels was close to perfection. Nothing was overpowering and the briney vinegar hits just on your throat without making you wince or jerk. The Tassie mussels were oh so plump and juicy. It's the perfect entree to any meal. Third Course: Charcoal Grilled Sardines. Simple food is delicious because it is prepared and cooked from the heart. The sardines were fresh and meaty and irony without being dry. Cooking them over hot charcoal only enhances their flavor. The only ingredient there was salt. The best way to eat them, as Chef Frank suggested, is with your hands. Fourth Course: Chorizo with Chickpeas and Cuttlefish. Another favorite of the group. The chorizo was handmade in MoVida, since the chorizo made in the markets are not authentic enough. The chorizo was just one of the best parts of the dish, its stringy and smoky, not like the processed chorizo I was used to having. Then there's the cuttlefish. It was the softest cuttlefish that I've ever tasted. It was cooked through the pressure cooker and long enough to make them velvety soft. No pics here because this one was gone almost instantly.Fifth Course: Baked Stuffed Crabs. I think this one was the most difficult to make but well worth all the effort. After cooking and shelling the crabs, the shells were roasted then made into stock. The crab meat was added into the stock, more herbs and it was stuffed into the top shell of the crab. Just the filling was superb. There were leeks, carrots and crab meat with some hints of paprika and parsley. Again, the ingredients were simple though a bit tedious but you get exceptional results. Sure to be a crowd pleaser on any table.
Sixth Course: Roasted Red Emperor Snapper. Save the best for last. This beauty just melts in your mouth with its tender flesh almost disappearing instantly. The flesh was still firm but oozing with lovely flavor and aroma. My personal favorite and the easiest to make. This is the best Spanish meal that I've had, next to MoVida. Apart from that, Chef Frank was very patient and accommodating, so don't let his appearance fool you. He knows his stuff extremely well and you can see the sparkle in his eye when he talks about what he loves -- Spanish food. He can go on and on about how the different regions of Spain would present different cooking styles and ingredients and spices. Towards the end of the class, to sit down and be served by one of the best chefs in Melbourne is truly an honor and privilege. Salud!
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