Panna cotta with Patagonian cherries: a summer treat
Panna cotta with cherries and white chocolate, an easy way to enjoy the sweet, juicy fruit.
Centolla Crab, queen of the seas of the end of the world, and a gourmet favourite
The experience of eating the prickly monster that is the Centolla, or Chilean King Crab, involves much more than enjoying its tender flesh. Its arrival at the table is a show in itself: the intense orange colour, the knobbly, spiky carapace and threatening claws and legs might well put off more squeamish diners but once you’ve get past the tough exterior and try the extraordinarily tender flesh you’ll be hooked for life. So how best to cook it at home? It seems daunting but in fact it’s surprisingly simple. Before getting to the master recipe, let’s learn a little more about the sea creature.
25 de mayo: a week of locro and delicious wine
Argentine locro to celebrate a national holiday: a step by step recipe and the best wines to accompany the regional specialty.
Chipá, hallowed bread of the riverscape
It’s time to put on your apron! On this occasion we have for you a recipe for chipa. Hallowed bread of the riverside provinces of Misiones, Corrientes and Formosa and…
Three delicious desserts Malbec
Every good chef knows that a proper meal should always end with an excellent dessert. On the Argentine wine trail, wineries’ menus always include several extremely tempting sweet options featuring…
Three veggie recipes with Malbec
It’s well-known that Malbec is an excellent accompaniment to meat but restaurants at Argentine wineries also offer a range of vegetarian options. In this article, three renowned chefs share their…
Three delicious Malbec recipes
Lovers of Malbec are already familiar with how good it is as an accompaniment to meals and special moments but it can also be a wonderful ally in the kitchen…