Hand-selected wines from 500+
Australian wineries delivered to your door!
Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Life

Gourmet Destinations - Argentina

Wander the streets of Buenos Aires and it won’t take long to hit you; the mysterious, alluring aroma of grilled meat wafting from a restaurant door, or, just as likely, somebody’s backyard. Food in Argentina is a big deal. It’s as deeply entrenched in the culture as tango or ‘the beautiful game’ and when it comes to cooking, the term fast food is something of an oxymoron.

Much of the cuisine revolves around meat. Mention the word ‘vegan’ and most people will assume you’re talking about Dr Spock. Argentines are the world’s second largest consumers of beef; each person chows down around 58 kilograms a year and more than half the restaurants in the country are parrillas, named after the grill the meat is cooked over.

None of this is to suggest it’s as simple as slapping a quick steak on the barbecue while rustling up a salad. Anything but. In Argentina, the cooking of meat is seen as an art form and is treated with appropriate reverence. “It’s about taking your time,” says Elvis Abrahanowicz, co-founder of Sydney’s acclaimed Argentine restaurant, Porteno. “It’s all to do with the fire, getting the embers just right and warming them up slowly. There’s hardly any heat in it.

“If you’re cooking a whole animal, you always have a fire on the side rather then smashing it full of coals. You really only cook it on one side. It gets the heat into the bones then the bones get hot so it’s almost cooking from the inside out.”

Influences

Argentine cuisine has heavy Mediterranean influences, thanks largely to Spanish colonisation in the 16th Century, as well as a massive influx of Italian immigration in the late 19th and early 20th centuries. If beefsteak is the staple, it’s almost always accompanied with chimichuri sauce, a simple but fiendishly delicious combination of garlic, onion, olive oil, oregano, red wine vinegar and lime juice.

And then there’s chorizo, though as Carole Poole, a former Argentine native now living in Australia, explains, “It’s sacrilege to call a chorizo a ‘sausage’, as it is so much more; nothing I’ve tasted anywhere else in the world comes near to the flavour of a good chorizo.” Cooked on an asado, the Spanish term for barbecue, chorizo is often served simply in a crispy bread roll and regarded as a meal in itself. Meat is often seasoned minimally, using mainly salt and pepper. Of greater importance is the way in which it’s cooked, as well as the cuts chosen.

“Apart from the chorizos, and equally important, are the different cuts of meat that comprise the ‘asado’”, explains Carole. “Favourites are skirt steak, f lank steak, sweet breads, black pudding, and even small intestine, always garnished for extra flavour while cooking with chimichurri.” The usual accompaniments for an asado are fresh crisp bread, green salad and frequently, potato salad. Creme caramel or flan is the dessert of choice, often drizzled with dulce de leche sauce, a deliriously delicious sweetened milk confection.

Family Affair

Aside from the cooking itself, part of the importance of food culturally in Argentina stems from a desire for friends and family to convene and spend quality time together. “It’s everything,” says Elvis. “I think because of the mix of cultures, everyone wants to bring it all together and share it, it’s created its own cuisine, one that people are super passionate about.

“If we had an asado at my house, it’d be an all day affair, a big eating fest! Everyone gets up early. The girls would get making fresh pasta and the guys would get the fire going, and my dad and uncles would cook all day.”

None of this is to suggest that anything overly elaborate or pretentious would accompany the cooking process. If anything, Elvis’ father, Adan, who works alongside his son in the kitchen at Porteno, is known to actively eschew expensive gear in favour of more old-school methods. “My old man is the MacGyver of making barbecues,” jokes Elvis. “He’ll make one out of anything, a few bricks, some wire mesh. We still cook like that.”

The point was reinforced after Adan bagged himself a $7000 state-of-the art barbecue after winning a cooking competition a couple of years back. Apparently Adan lit it up once, after which it languished in the garage gathering dust, never to be used again. Perhaps it’s a fitting metaphor for Argentine food, where simplicity is key and less is so often more.

You might also like

Life
Dusted with Love at Spicers Sangoma
Words by Libbi Gorr on 7 Nov 2016
Many years ago as a couple, we had visited an old Buddhist Monk, Genzhan. It was early in our relationship. The key to harmony was simple, he explained, as he cooked for us in his home a simple yet enriching feast. “Don’t stir the sediment”, he intoned. It would be 20 years later with plenty of sediment that randomly swirled that we found ourselves driving to the Bowen Mountains retreat of Spicers Sangoma . ‘Sangoma’ is a Zulu term used for traditional healing practices of the heart and spirit. This is a retreat aimed at getting its guests to reconnect. Not just with nature, but more importantly, with each other. We have an abiding and deep love for each other. Let’s say that up front. It’s just that life often gets in the way. Sangoma is nestled in the foothills of the Blue Mountains, just off the Bells Line of Road before Bilpin. The retreat is secluded within the tinkling of bellbird bushland. There’s nothing else within easy walking distance. We were directed on arrival in the nicest possible way by Rhiannon, our host, to a high ceilinged , chandelier-adorned tent perched above the bushland. Here, we would submit to a tandem couples massage. Time was of the essence – our stay was 48 hours at the most – so we gave up fast. We were ultimately scraped off the massage tables, and efficiently poured into fluffy bathrobes for despatch to our bushland apartment to rest before dinner. It was a given that we would make our way through the bush clad merely in bathrobes and shoes. There are no airs and graces. Just sense, elegant simplicity and comfort. That’s a good way to describe the accommodation as well. Think Besser brick, corrugated iron, rich timber. Imagine high vaulted ceilings and wall-to-floor windows looking out over bush . Visualise an ever-so-wide wooden deck overlooking the valley complete with day beds that invite no good. Picture a glass-walled bathroom with a showerhead attached straight to the ceiling, as if you were bathing in a waterfall. In fact, the shower was just a vast wet area, in chattings length from the freestanding bath. Bathing within walls of glass initially made me feel a little vulnerable, but then I realised there was no chance of neighbours looking in. There were no neighbours. Rhiannon brought us a delicious cheese platter to enjoy with  local wines and craft beers in the fridge, organic potato chips and a peppering of handmade couture chocolates. I asked what other ‘wellness’ activities there were for us to indulge in whilst we were here – a yoga class perhaps? An organised bushwalk? A pedicure? Hot mud bath? Naught , Rhiannon replied. Nothing to distract you from yourselves. Or from nature. There was a TV in the room, but it was tuned to a jazz radio station. Our phones had just enough reception to monitor the outside world, but not easily engage. Wasn’t that fortuitous, exclaimed the beautiful Rhiannon, with a gentle reminder that our job was to ‘reconnect’. Disconnect to reconnect? What a confronting concept. We’d only just relaxed. We decided to nap instead. That big, inviting, clean white-sheeted bed strewn with all those delicious plump pillows just looked so spacious and crisp and welcoming. Thank goodness we woke in time for dinner. A Delicious Dusting The Danish cherish a concept called hygge – the art of creating a ‘cosiness of the soul’ and the dining room at Spicers Sangoma exudes hygge . And it’s that cosiness of the soul which is first on the menu of ‘reconnection’. That first night, our five-course degustation (the style I’d describe as gourmet sustainable) featured exciting combinations, surprising ingredients and matched wines for each course. Apart from being delicious, it was how it was served that made our evening such a spoil. It was a dinner made by people who wanted us to feel good. There was no passive aggressive feeding of us with calorie-laden concoctions that would make us oh and ah and groan with dismay all at the same time. Care was taken to nourish us imaginatively. And the service that came with it too was not too posh, not too familiar, but polished and warm. We were there to connect with our food and the people who had made it. To be nurtured in every way. To enjoy what Sam the Chef had cooked that night – he even brought the plates out himself. We could taste the idiosyncratic bursts of his personality in his offerings. And whilst everything presented was sublime, the nurturing, connective experience was the cleverness of the enterprise. The human condiments season the experience with wit, care and kindness. Artifice bit the dust. Everything bit the dust actually. Sam and his kitchen crew had being playing around with the dehydrating machine and creating ‘dusts’ to sprinkle on an array of offerings – mushroom dust, fennel dust, beetroot dust. The dust, once in the mouth, becomes rehydrated to deliver a burst of vibrant flavour. Cute idea, huh? Metaphoric, perhaps? Connection at last The retreat can welcome 12 people at a time, and it’s run by a handful of staff, who genuinely seem to have as part of their duties true care of the guests as well as functioning of the site. The nightly rate includes three beautiful meals and all beverages (including alcohol), but extras like massages and rose petal filled scented baths amidst a candle lit bedroom must be pre-arranged. The leisurely breakfast both mornings was a standout. There’s a lap pool and sauna, and we also ventured out to do three laps of the property, which took us about 40 minutes, wandering slowly. We felt no urge to go anywhere else. We were loved and dusted. And the reconnection? After breakfast on day two, the inner voices were both civil and calm, to both ourselves and to each other. We had taken time to just bask in the sun. And within those boundaries, these kind people had tenderly dusted our relationship to discover the vintage gleam we know is there. There was no need to go wading in deep to stir the sediment. Just rehydrate the dust to create a burst of colour and flavour once again to surprise and delight us and make appropriate use of the day bed. For those who can submit to tenderness and care, Sangoma is a true spoil. Words by Libbi Gorr.  To find out more about Spicers Sagoma visit   https://spicersretreats.com/spicers-sangoma-retreat/
Life
California Dreaming
Words by Paul Diamond on 27 Jun 2017
No longer just the domain of superstars of the screen, Los Angeles is adding some new leading lights to its food and wine scene. As the second most populated city in America, Los Angeles is often the entry point for Australians wanting to explore the home of the brave. For food and wine lovers, the City of Angels is often a pit stop on the way to the urbane dining rooms of San Francisco with the perception being that fine  food and wine play second fiddle to the lure of Hollywood. But things have recently changed, and LA’s food and drink scene now dazzles as much as any movie star. So it’s well worth spending a few days exploring the refreshed food culture; from the high end down, there’s plenty to taste. But first some advice. If you want to check out the celebrity haunts or local favourites like Venice at sunset, you’ll need to hire a car. Because while getting your head around driving on the right after 15+ hours on a plane can be daunting, the public transport is even more so. But once you’ve secured some wheels, avoid the 405 anywhere near the morning and afternoon peaks, otherwise you’ll find yourself in the granddaddy of all traffic jams and LA drivers take no prisoners. For those really wanting to experience the LA bubble, look no further than Beverly Hills. Originally built as a farming ranch, the Hills became its own city at the beginning of the first World War. When compared to the rest of Los Angeles, it’s like Beverly Hills has its own atmosphere and it’s easy to see why the rich and famous choose 90210 as their postcode. Low Key Luxury
For accommodation, it’s hard to beat the  Montage Beverly Hills  . Situated in the middle of the ‘golden triangle’ – the city blocks wedged between the borders of North Santa Monica Boulevard, Wilshire Boulevard and North Rexford Drive – the Montage is classically elegant, but refreshingly understated, and while it promotes low key luxury, everyone gets treated like a millionaire. If you want to shake off the jet-lag and unwind, the Montage has draped cabanas by the rooftop pool overlooking the city – a great way to get some peaceful perspective. Inside, the lavishly tiled Grecian atrium features a mineral ‘wellness’ pool and a swathe of spa choices. As for food, the Montage’s main restaurant,  Georgie  , really helps sets this hotel apart. One of a chain of national restaurants, Georgie was built by New York chef, cookbook author, TV personality and American Iron Chef winner,  Geoffrey Zakarian . The restaurant is Geoffrey’s ode to his son, and while the food reflects his classical French training, it also acknowledges America’s many cultural influences. Geoffrey blends and melds Italian, South American, French, German Asian and Middle Eastern touches with quality local ingredients and the result is a refreshing and balanced range of choices, executed with a light touch. Wine-lovers have plenty to choose from too with over 800 drops from all around the world on offer, and at more affordable prices than we could access in Australia. Their ‘by the glass’ Coravin menu is a great place to start with Coravin being a gadget that allows wine to be extracted from the bottle without opening it. This means air can’t get in and spoil the remainder, giving restaurants an economic means to offer wines by the glass that are normally only available by the bottle. Wine and Cheese If you are thirsty for more wine, head north a couple of blocks up North Canon Drive to  Wally’s Beverly Hills Vinoteca  . Wally’s is part wine library, part wine bar, part bottle shop, offering an astounding range of wine from all over the world. It’s a wine lover’s paradise where you can browse thousands of wines, buy a bottle and take it home, or have someone open your choice to enjoy with the great range of food, cheese or charcuterie. Speaking of cheese, a quick stroll will get you to  The Cheese Store on North Beverly Drive  . Norbert Wabnig has been behind the counter since the late 70s and his passion for cheese is displayed in every nook and cranny of this gourmet haven. Shop Till You're Broke
If $10k handbags and Ferraris appeal, then a walk along Rodeo Drive will have you wide eyed. Considered one of the most exclusive shopping strips in the world, Rodeo Drive is where all the stars go. Giorgio, Valentino and Tiffany keep Versace company alongside a well-heeled Jimmy Choo. But when you’re all shopped out and in need of more wine, a day trip to Santa Barbara is a must. Head north up the 101 past Oxnard and Ventura and you will soon find yourself in the downtown area of this relaxed Spanish-style town nestled underneath the dramatic Santa Ynez Mountains. Regarded as the American Riviera, Santa Barbera has a Mediterranean climate that makes the production of a wide range of wine varieties possible. Most of the vineyards, wineries and cellar doors are located up in the Santa Maria and Santa Ynez Valleys to the north, however, there’s a cluster of great cellar doors in the heart of Santa Barbara. The  Urban Wine Train  boasts 29 cellar doors where you can taste an impressive range of varieties and styles. From classic Euro-style Shiraz and Cabernet to new world Chardonnay and Pinot, rustic Tempranillos and Italian varietals of every shape and style. Santa Barbara’s wine offering is expansive and when you experience its warmth and hospitality, you’ll wish you had more time. Aussies Doing Us Proud
Back south in LA, try to get a booking at  Maude  and see how Curtis Stone is getting on after winning  LA Weekly’s Best Restaurant in LA in 2015  . With an intimate 24 seats, Maude offers a ten-course  chef’s tasting menu that features a different seasonal ingredient every month. From limes in January to truffles in December, it’s an innovative approach that’s seen the culinary team create over 1000 dishes so far. Read our recent interview with Curtis Stone. Another Australian flying high is Louis Tikaram, the former chef at  Sydney’s Longrain  who’s doing great things with Thai flavours at  EP Asian Eating House  in West Hollywood. With talent like this on offer, Los Angeles is now pumping with vibrant energy and flavour. The over stacked plates of classic Americana and tired European staples of the past have been replaced with exciting and accessible food styles and flavours that reflect the diversity of modern Los Angeles. So while the movie stars of Hollywood might be carefully watching their waists, a trip to modern LA will have you expanding yours.    
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories