Iberico-Jamon

Where Pig is King

It never ceases to intrigue me the many ways Spaniards use pork in their cooking. It could be in a bowl of spiced lard made from rendered sausages to spread on toast for breakfast. It could be a few flecks of the best jamon slipped into the sauce for a grilled fish. You my even find pork lard used to shorten biscuits made by the nuns in the convents. Pork holds a huge place not just in the Spanish kitchen…

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Rabbit-Chesnut-PX

It’s Warm Inside

[caption id="attachment_3478" align="aligncenter" width="300"] Copyright Richard Cornish 2015. All Rights Reserved.NEF[/caption] Many think ‘Spain’ and they think ‘Sun, Sand and Sangria’. It can, however, be a cold place. Some of the best times I have had in Spain have been in the freezing cold of winter in Madrid and in the sierras in the colder months, driving through banks of snow in search of warming dishes. The Spaniards have a huge raft of seasonal plates to stave of the dry,…

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Fabada-Copyright-Richard-Cornish-2015.-All-Rights-Reserved-3-300x449

Fabada Asturiana

Copyright Richard Cornish 2015. All Rights Reserved[/caption] 14 MAY 2015 An Antarctic blast from the wild south this week saw Chef Ewen Crawford at MoVida Aqui turn the menu dial to Spanish comfort food as he put on a fabulous fabada. This is a rich, sticky stew of pork belly, morcilla, chorizo and white beans cooked in a lip smacking pork stock. Some call it the cassoulet of Northern Spain, except it is much more than that. It comes from…

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Mar y montana

Mar y Montana

25.03.15 Mar y Montaña - Spain's Surf'n'Turf Spaniards love to combine seafood and really earthy ingredients, such as the robust flavour of pork or jamon, mushrooms or an old cockerel. It's something that doesn't happen often in Anglo cooking - except for the excellent combination of white fish and potatoes in dishes ranging from fish pie to Scotland's smoked fish, potato and milk soup - in Gaelic called cullin skink. Across the Iberian Peninsula there are scores of dishes that…

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Movida-cerdo-asado-pork-belly

Recipe: Roast Pork belly with quince alioli

This is a roast with salty, brittle crackling covering lays of sweet, succulent pork. The meat is cooked on a bed of vegetables and vinegar and the acid seems to balance out the richness of the fat. It is served with a quince alioli that, although luxurious in itself, has enough fruit acid to help cut through the pork. Don’t be alarmed by the richness of this dish. In the Spanish style of dining, the food is shared by many…

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Movida

1 Hosier Lane,
(off Flinders St)
Melbourne
VIC 3000
Melb. Office Tel:
+61 3 9663 3038
MoVida online bookings now for Lunch & Dinner

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164 Flinders St,
(cnr Hosier Lane)
Melbourne
VIC 3000
Melb. Office Tel:
+61 3 9663 3038

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Aqui

Lvl 1, 500 Bourke St,
NAB building,
(via Lt Bourke St)
Melb VIC 3000
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+61 3 9663 3038


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Paco’s Tacos

Lvl 1, 500 Bourke St,
NAB building,
(via Lt Bourke St)
Melb VIC 3000
Melb. Office Tel:
+61 3 9663 3038

No bookings, just pop in - call re function enquiries


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50 Holt St,
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NSW 2010
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