MoVida Romesco Sauce - Ctn 6 x 185g

Movida Romesco Sauce

Romesco is one of the ubiquitous flavours of Spain. Although there seems to be as many different recipes for it as there are Grandmothers, the rough idea is roasted Nora peppers with ground nuts, bread and pimenton. In Australia, the scarcity of Nora peppers means it's normally made with the less complex but brighter coloured piquillo or even grilled red capsicum.

Despite its fiery red appearance, it's not spicy at all, but carries a robust earthiness, gentle smokey flavour, and a burst of acid from red wine vinegar. It's almost impossible to list uses for it because you see it everywhere, on everything. Our favourite combinations usually involve smoke—chargrilled steaks sitting on Romesco or gently smoked raw fish.

That being said, it’s also an awesome umami addition to grilled vegetables or flung into a couple of baked eggs with a bit of chorizo. In fact, it appears in spring every year on our menus, when Victorian asparagus season begins—there’s few better combinations than chargrilled local asparagus sitting on a great big lump of really good Romesco.

Product Details

Type: Traditional Spanish sauce

Ingredients: Roasted red capsicum, red wine vinegar

Flavour Profile: Earthy, smoky, tangy, mild

Uses: Chargrilled meats, smoked fish, asparagus, vegetables, baked eggs

About the Producer
Movida was established in Melbourne in 2003, led by founding chef Frank Camorra. Born in Spain and raised in Australia, Camorra transformed the local dining scene by introducing authentic Spanish tapas to a wide audience. Through award-winning restaurants, influential cookbooks, and television appearances, Movida has become one of the most recognisable names in modern Spanish gastronomy in Australia.