MoVida Solera


A Celebration of Andalusian Food and Culture by Frank Camorra & Richard Cornish

Journey with Frank Camorra as he searches for the traditional recipes of Andalusia in the south of Spain – a land of ancient cities, whitewashed villages, and plains planted with olive groves and vineyards.  The largest and southernmost of Spain’s regions, this is a place where cultures and cuisines have always coalesced. Along the way, he takes in riotous spring festivals, lively markets and peaceful sherry bodegas, and reveals his favourite places to eat, drink and stay. From an olive picker’s breakfast to cuttlefish in saffron sauce and the smoky lamb skewers called pinchitos morunos, MoVida Solera is a celebration of Andalusian food and culture.

Frank Camorra is chef and owner of the acclaimed MoVida restaurants in Melbourne and Sydney, Australia.  He is Spanish by birth and this is his fifth, critically acclaimed book. Richard Cornish is senior features writer for The Sydney Morning Herald and The Age’s Good Food lift-outs, and is the writer and creater of its popular ‘Brain Food’ column.  He has co-written four previous books on Spanish food with Frank Camorra.