Qantas - - Quisine. -

91 Gouger Street, Ade­laide; (08) 8231 2299 gau­ Open Mon­day-Fri­day for lunch and seven days for din­ner For 25 years, Gaucho’s has been as Ar­gen­tinian in style as its famed chimichurri sauce. Whole sides of beef are dry-aged for a month be­fore be­ing carved by meat mas­ter and head chef Chris Robin­son, whose se­cret is to glaze and seal each steak with chimichurri be­fore it hits the char­coal grill (and turn it only once). Gaucho’s hero steak is the cos­tilla de bife, a 600-gram Scotch fil­let on the bone, closely fol­lowed in pop­u­lar­ity by a 500-gram ojo de bife porter­house. Can they do some­thing big­ger to or­der? You bet. The cur­rent record is a three-kilo­gram T-bone that a Ser­bian con­creter de­mol­ished solo in 20 min­utes. He was no doubt helped by some­thing from the ex­cel­lent list of Ar­gen­tinian wines.

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