The Weekend Australian - Travel - - Indulgence -

FOOD De­tec­tive thought she’d stum­bled into a scene from Happy Days — al­beit with an Ar­gen­tinian ac­cent — when she popped by Syd­ney’s Porteno for din­ner. A maitre d’ in glam­orous 1950s skirt and pin­curls, and chefs and som­me­lier sport­ing rock­a­billy gear moved deftly around a blaz­ing asador, a wood-fired bar­be­cue more com­monly used by gau­chos to grill their meats, as they pro­duced plates piled high with slow-cooked suck­ling pig and suf­folk lamb. De­tec­tive can vouch for the lamb, along with the beef em­panadas, pick­led veal tongue, cala­mari with chick­pea sofrito, pre­served lemon and wa­ter­cress, red cab­bage slaw and fried brus­sels sprouts with lentils and mint. If this is how those South Amer­i­can cow­boys eat, De­tec­tive’s ask­ing for a horse for Christ­mas (and it’ll need to be a sturdy one). More:

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