Argentine Fire

An Epic Epitourist! Laura and Peter hosted on Wolfe Island, and what better place to cook with fire than in the outdoor wood oven Peter built, with veggies and herbs harvested from Laura's garden.

Laura concocted the menu after collaborating with Kaarina. Both were drooling over Francis Mallmann blogs and videos. His latest book, Seven Fires, provided some of the recipes. Gorgeous photography but unfortunately, the recipes themselves were poorly edited. Ingredient lists would mention something and then omit it in the directions (and vice versa). A bit frustrating! 

Meat and flame are primal ingredients for a carnivore's feast, yet nothing caramelizes veggies and fruit like real fire. Delectable! And the different herb mixtures drizzled on top brightened the dark flavours. The roasted strawberries tasted even better than I thought they would.

I was a bit of a slacker this time around, as travelling by boat Rob and I weren't sure where we would end up - Kingston, Waupoos, Brakey? Sail in or drive? Kaarina and Laura kept me on the hook, literally, by picking up the provisions. All I really had to do was show up and help with the prep. 

Cocktail hour brought a Cynar Julep that was perfect for light nibbles without overpowering flavours and the modest alcohol content kept heads clear for cooking. Argentine wines were the perfect pairing for the meal. One Malbec grape was grown in Patagonia, and the other Mendoza, different elevations that gave the wines distinctly different profiles. And new to me - Torrontes - such great body!

Extra treat on the dinghy ride home was the full Buck Moon, fireflies sparking away and a sky full of stars overhead. Such stuff as dreams are made.

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Menu

Cocktails

Humous and pita + Argentinian Cynar Julep 

Main

Malbec pairings

Don Nicanor, Valle de Uco, Mendoza, 2022

Fin del Mundo Reserve, Bodega del fin del Mundo, Patagonia, 2023

Flank steak with chimichurri sauce

Domino potatoes drizzled with basil and oregano

Grilled fennel salad

Dessert: 

Torrontés

Laborum, Finca El Retiro, Valle de Cafayate, Salta, 2023

1300, Andeluna Valle de Uco, Mendoza, 2023

Roasted Strawberries with ricotta and mint

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This definitely distinct cooking style is hard to replicate in a home oven. That said, I sure am going to try a variant of those Domino Potatoes. And Mike P was already experimenting with flank steak within a few days after arriving home, with Laura advising, "the secret to tender flank is to cook it in one piece and slice across the grain."