Sunday, 28 July 2013

Argentina in Robe
 21st July
The crackling of sweet, basking local pig in licking flame and radiating heat, perched on assadores was quite the stimulus for a Spring Sunday afternoon.

The cook at the BBQ, with tongs, or in this instance, huge knives and jousting sticks is the Asador. Scott Fennell wore this hat, prepping, prodding for plating his pig in Di and John Stewarts backyard, catering for what could be a sixty person Asado. Twenty locals and enthused visitors to Robe sipped and nibbled crackling crumbs, huddling around the coals of a red gum stoked cooking source. The pink previous pig was toasted for 9 hours, 'al asador', arched and stretched over flame and mirages of heat drifting from the amber mound below. Aside the bouts of rain, enthusiasm was not lost in the anticipation of the pork to be acquainted with her table size chopping board.
 Champagne for laughing ladies. Little creatures scoping out fire and pig gazing manliness pre feast. Favoring the hue of red, diners bought an array of vino tinto to compliment the long lunch. Some Italian bottles and beautifully aged local drops.

 Peppery roquette from the garden, salad slaws of crunch, colour and bite to cut through the big butteriness of the pig dotted the 7 meters of table. Providore's Anthony D'Augello baked for the occasion. Sweet burger buns - almost brioche like, without the density, to wedge all of the 9 hours of goodness for a 'lick your fingers' approach dining.
The Argentinian Asodo - interactive in preparation, observation and consumption! Here's Spring and Winter culinary fun for when the crays and boats are asleep.