WATCH Frank Camorra make "Pulpo alla Gallega"

In Movida: Spanish Culinary Adventures, Chef and restaurateur Frank Camorra shares his passion for Spanish food in MoVida.

Wth 116 delicious recipes and wonderful information about Spanish ingredients, cooking methods and culinary traditions, MoVida captures the essence and exuberance of Spanish cuisine.

Chapters include back to basics, tapas, soups, eggs, fish and seafood, vegetables, rice, poultry, meat, small goods, desserts, pastries and drinks.

MoVida also includes information about particular ingredients, traditional cooking methods, cultural and historical observations and personal anecdotes.

Australian Gourmet Traveller has said that Frank's restaurant MoVida, tucked in one of Melbourne's fabulous cobbled city lanes, Hosier Lane, is "the best Spanish restaurant in the country". You will feel the buzz of MoVida and be able to delight in the taste sensation that is Frank's food with his fantastic first book.

The book will be available in good book stores in October as well as at the restaurant and via phone orders.

Read the PRESS RELEASE.

Watch video of Frank Camorra's recent appearance on SBS TV's Food Safari.

VIEW VIDEO>>

The 2007 Age Good Food Guide has awarded MoVida's "Cecina" its inaugural Dish of the Year award - as well as rating MoVida one hat.

The Guide describes Cecina as "a sensuous" combination of runny poached egg with slices of Wagyu bresaola and truffled foam.

Come in and try it for your self.

Ingredients
200gms almonds
2tsp salt
2 tbsp water

In a ceramic bowl toss all the ingredients together. Cover with cling film.

Microwave for approximately 2 minutes until almonds are golden. Allow to cool. Serve with a crisp glass of manzanilla.