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For those of you that missed out on the MoVida Bakery doughnut master classes, Veda Gilbert has written a great post on her blog The Hospitality Widow from the evening. You will find Michael’s not so secret recipe with photos and step by step instructions. For those of you interested in future master classes (no... Read more »
This recipe originally appeared on the Good Food website. In Spain’s Basque region, food on a stick is a popular bar snack, called pintxo. The Gilda is a classic version, with pickled guindilla peppers, white anchovies, and green olives on a toothpick. I have added a piece of tomato and the combination is fantastic with... Read more »
You can find the original article from the Good Food website here written by Frank Camorra. Pico de gallo, also called salsa fresco, is a vibrant, chunky sauce of tomatoes, onion, chilli and coriander, with a splash of lime bringing it all together. This salsa is fantastic with guacamole or in a taco with refried... Read more »
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... Read more »
Every Saturday, Frank writes a column for the Sydney Morning Herald. Since September last year, he has shared anecdotes from his childhood and throughout his life that focus around food and his love of cooking. From sweet to savoury you can find his favourite recipes, and his tips and tricks that he uses in his... Read more »
When we opened the doors to MoVida in Hosier lane, Melbourne in 2003 no one knew what to expect. Here was this little bar on a graffiti covered cobbled lane near the cathedral serving Spanish tapas and shared plates in a down lit room playing funky tunes.
It’s the kind of place you can come in for a beer and a jamón croquetta at the bar and then move across to a table and share a plate of slow braised lamb, some patatas a lo pobre and down some seriously good Spanish red wine.
MoVida Bar de Tapas - 1 Hosier Lane, Melbourne
Open lunch and dinner 7 days a week: 12pm to late
Reservations are recommended
Maximum Group Size - 6 guests
Groups of 5/6 guests are required to dine on Chef's Set Menu
Bookings by phone only - Melbourne Office: +61 3 9663 3038
Email Enquiries - Melbourne Office: info@movida.com.au
Please note we do not take any reservations via email.
Next Door is our little Jerez bar next to MoVida. Every night, MoVida Next Door is pumping. Fish and shellfish are displayed on crushed ice and are cooked to order. In a few minutes a plate of sizzling prawns or calamari from the plancha is in front of you. Order a glass of chilled sherry and you could imagine you’re on the Atlantic cost of Andalusia. But you’re not, you’re in Melbourne, in a little bar looking out onto the icons of Melbourne: The MCG; Federation Square and the graffiti of Hosier Lane.
MoVida Next Door - 164 Flinders St (corner Hosier lane), Melbourne
Mon: Closed Tue - Thurs: 5pm - late Fri - Sat: 12pm - Midnight
Sun: 2pm - 9pm
Limited lunch reservations for Friday, Saturday and Sunday - Afternoon and Evenings No Bookings - it is Walk in only
Maximum Group Size - 6 guests
Lunch bookings by phone only - Melbourne Office: +61 3 9663 3038
MoVida Aqui is our big space by the dome of the Supreme Court of Victoria. This larger venue gives us the chance to cook the food from Spain we never could in our other kitchens – paellas, made with slow-cooked sofrito, chorizo and mussels. At the heart of MoVida Aqui is our charcoal grill. It’s an out dated style of cooking that the Spanish have never given up, but it’s part of who we are. Next to that is a brand-new sous-vide water bath. Ancient, traditional and modern, side-by-side in our kitchen. This is the essence that we try to capture at MoVida Aqui – a mix of the old with the new.
It’s a big, happy space, flooded with light with little nooks and special spaces.
MoVida Aqui - rear 500 Bourke St (the National Australia Bank building), on level one accessed via Little William St or Little Bourke St
Mon-Fri: Lunch 12pm-3pm Bar Snack Menu 3pm-6pm Dinner 6pm-late
Sat: 6pm-late
Sun: Closed
Group Bookings are welcome - Maximum Group Size - 35 guests
Groups of 8+ guests are required to dine on Chef's Set Menu
The entire venue can be hired out for private functions
Bookings by phone only - Melbourne Office: +61 3 9663 3038
Email Enquiries - Melbourne Office: info@movida.com.auPlease note we do not take any reservations via email
Paco's Tacos is the Mexican cousin of the MoVida family set on the open terrace outside MoVida Aqui at the rear of 500 Bourke St, the Little Bourke St side.
Drop in for lunch or an afternoon snack or even better a drink and a bite after work.
While we've now got a roof, heaters and shade and be sure to check out our weather widget or follow us on Twitter.
Paco's Tacos - rear 500 Bourke St (the National Australia Bank building), on the upper terrace accessed via Little William St or Little Bourke St
Mon - Tue: 12pm - 2.30pm Wed - Fri: 12pm - late
Sat: The entire venue can be hired out for private parties Sun: Closed
No Reservations - it is Walk in only
Function enquiries - Melbourne Office: +61 3 9663 3038
Like most bakers, Michael arrives at the bakery when it’s still dark. He switches on the lights and the ovens and begins baking. It’s here in this quiet street in South Yarra that Michael produces all his baked goods and pastries. You will find a range of spelt and sourdough breads, donuts, croissants, cakes, gourmet pies, sausage rolls and sandwiches right through to home-made jams and take home Spanish meals.
It’s the kind of place where you can pick up a loaf of Michael’s bread when it’s still warm, start your day with a creamy latte, a few slices of fruit toast and the newspaper, or catch up with an old friend over a salted caramel donut.
We’re very excited to announce that we will be taking part in the People’s Market every Thursday through to Sunday in November and December. Michael is working on some delicious new recipes, so stay tuned for more details.
MoVida Bakery is also now at the Slow Food Farmer’s Market at the Abbotsford Convent on the last Saturday of the month. You can also find us at the Fairfield Farmer’s market on the third Saturday of the month.
MoVida Bakery - 3 Tivoli Road, South Yarra
Mon: Closed Tue - Fri: 7.30am - 4pm
Weekends: 8am - 4pm
No Reservations - it is Walk in only
Enquiries - MoVida Bakery:+61 3 9041 4345
Bar Pulpo by MoVida is our offshoot restaurant at Tullamarine Airport. It’s here that you can get a quick feed of freshly shucked oysters paired with a glass of sherry or some tapas washed down with a Spanish tempranillo before you fly. It’s delicious food made from well-sourced ingredients that reflects the same values that you find in our other restaurants.
Bar Pulpo by MoVida - Melbourne Airport, Tullamarine - International Terminal 2, Departures Level one - behind customs
Open Breakfast, Lunch and Dinner - 7 days:8am to 12.30am
No Reservations - it is walk-in only
Enquiries - Airport Retail Enterprises: +61 3 9310 5091
And Frank has brought his original MoVida crew with him - James Campbell and Andy Jacoora who will be running the kitchen and front of house respectively.
Both Frank and Andy McMahon will be re-locating to Sydney for the first six months. Customers can expect to find Frank in the kitchen and Andy in the bar.
MoVida Sydney - 50 Holt St, Surry Hills, Sydney
Mon - Fri: 12pm - late
Sat: 2pm - late Sun: Closed
Reservations are recommended
Maximum Group Size - 7 guests
Bookings by phone only - Sydney Office: +61 2 8964 7642
Email Enquiries - Sydney Office:
info.sydney@movida.com.au
Please note we do not take any reservations via email
Following the success of our involvement with UNICEF’s Bread For Good campaign, we decided there was a unique opportunity for us to help make a difference within the community across our restaurants.
The Bread For Change campaign launched in July 2012 with the generous support of our customers and staff.
Every three months we work in partnership with a charity and raise funds through an optional $1 bread donation.