MoVida’s Frank Camorra has been cooking Spanish food in Australia for more than 20 years. It’s an enduring tenure that has brought with it two very special sauces: a smoky, peppery and very versatile romesco, and a paprika-powered mojo picón that’s primed for just about anything off the grill. Once guarded closely in the cupboards of the MoVida kitchen, these signatures are now, for the first time, available in jars for you to have your way with however you please at home.
The dynamic duo are ready for generous slatherings over meats, vegetables and seafood, but that’s not all, Camorra says they’re “also great on eggs”. Here he is with the download on MoVida’s new take-home sauce line.
Who are you and what are you all about?
I’m Frank Camorra, chef and founder of MoVida. For more than 20 years I’ve been sharing the flavours and spirit of my home country with Australians. Romesco and mojo picón have been a mainstay of our food over that time. MoVida has always been about quality and consistency, never cutting corners, and I wanted these sauces to reflect that same approach.
What are the perfect conditions to enjoy MoVida’s romesco and mojo picón?
When you’ve got good food, good company and you’re in the mood to share. Romesco is perfect with smoky seafood, grilled meats or charred vegetables, maybe with a glass of wine on a sunny afternoon. Mojo picón shines over something hot off the grill or fried potatoes around a table of friends. They’re sauces made for relaxed moments, shared food and good times – they’re also great on eggs.
Give us the elevator pitch, what makes your romesco and mojo picón different and/or special?
Romesco from Tarragona and mojo picón from the Canary Islands are sauces loved all over Spain, but you don’t see them here in Australia. I thought it was about time. They’re an easy way to bring those vibrant, Spanish flavours into your own cooking.
Explain like we’re five: how do you make them?
Romesco is nutty, earthy and smoky. The smokiness comes from La Vera paprika, made with peppers smoked over hickory in Spain. We blend it with Australian hazelnuts and almonds, roasted to bring out their flavour.
Mojo picón also uses La Vera paprika, with fennel and cumin seeds toasted and ground fresh. Then there’s hot paprika for heat and sherry vinegar for brightness. It’s all about awesome ingredients handled with care.
What excites you about this project?
The exciting part for me is being able to take something we’ve made at MoVida for many many years, and make it available at home. We’ve cooked these sauces thousands of times in the restaurants. Now you can grab a jar at the supermarket and bring a little of Spain, and a little of MoVida into your own kitchen in a fuss-free way. That’s pretty special.
Is this here for a good time or a long time?
They’re here for the long haul. These sauces have been part of MoVida for decades and they last because they deliver. They don’t just dress a dish, they commit to it.
Where can I buy them?
You’ll find them at Woolworths and in independent groceries including McCoppins in Clifton Hill, Meatsmith, Toscano’s and Skinner and Hackett.
Find MoVida’s romesco and mojo picón sauces on their website and in select independent groceries.