Sydney’s Taste festival is on this weekend and it’s set to be an eating bonanza. Some of Sydney’s top restaurants are involved with chefs from the likes of Porteno, 4Fourteen and Biota. There’s music, a producers market and masterclasses.
We chatted with Frank Camorra of Movida restaurant fame (and empire!) about what he’s serving up Taste this weekend.
1. Why are you looking forward to the Taste festival?
We have been involved in the last 3 Taste Festivals in Melbourne. This year will be our first time in Sydney. The most enjoyable part of Taste for us has been the sense of camaraderie between the restaurants during the event. It’s always fantastic exchanging food and a laugh with the rest of the restaurants.
2. What will you be serving up?
Each year we set up two large charcoal grills, we cook heavily spiced and aromatic lamb on skewers cooked over charcoal. The thought of the smell from the slowly grilled meat and juices dripping into the coals is already making me hungry. We will also be serving leche merengada, which is a traditional style of soft serve ice cream flavored with cinnamon and lemon with a crunch of an olive oil and fennel pastry.
3. What’s inspiring your cooking at the moment?
It’s probably one of the best times of the year for me to cook the style of food I do. Tomatoes, stone fruits, figs are all at their peak. Classic Mediterranean ingredients in season and that deserve to be showcased simply.
4. What’s your favourite ingredient to cook with?
I love Spanish anchovies, even if it’s taking them out of a can and putting them over a salad or served by themselves, or serving them in Movida’s signature dish of anchovies and smoked tomato sorbet. But also their versatility, using them in all sorts of dishes like say croquettes to add a punch of flavor, or even at home with pasta. Good anchovies are like the secret weapon of cooking.
5. What’s next for you? Any big plans for 2015?
If I told you I would have to kill you.
For more details about Taste and to buy tickets head here.