Opening Argentina

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Wednesdays at 10AM, 6PM & 11PM
Saturdays at 6:30PM

Embark on the next chapter of the rustic adventures of young chef/owners Craig Harding and Rob Rossi as they head for the rugged countryside and towering mountain ranges of Argentina. From the Pampas to the peaks of the Andes they'll find endless culinary inspiration.

  

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Episodes

  • Wed Jul 19 at 6:00 PM

    My Eyes Are Wide Open Now

    It's the last day of this epic rustic adventure and the Chefs want to go out with a bang at a vineyard that sits at the foot of the towering Andes mountains. The owner's wife is a Chef and they make plans for a huge cookout featuring goat ‘a la Cruz’. Rob and Craig will cook a whole suckling goat stretched on a cross over an open outdoor fire. It's not an easy process but the end result is perfection and the dinner party guests are impressed with the multi-course meal they create. With so much learned and so much inspiration to take back home Rob and Craig agree that Argentina was a truly the trip of a lifetime

  • Wed Jul 19 at 11:00 PM

    My Eyes Are Wide Open Now

    It's the last day of this epic rustic adventure and the Chefs want to go out with a bang at a vineyard that sits at the foot of the towering Andes mountains. The owner's wife is a Chef and they make plans for a huge cookout featuring goat ‘a la Cruz’. Rob and Craig will cook a whole suckling goat stretched on a cross over an open outdoor fire. It's not an easy process but the end result is perfection and the dinner party guests are impressed with the multi-course meal they create. With so much learned and so much inspiration to take back home Rob and Craig agree that Argentina was a truly the trip of a lifetime

  • Wed Jul 26 at 6:00 PM

    This Is Going To Be Big!

    It's on to the next epic rustic adventure for fellow Chefs Rob Rossi and Craig Harding. They pack their knives and head south to Argentina, a land of amazing characters, stunning landscapes, fire, meat and red wine. The Chefs couldn't be more excited to seek out inspiration and new cooking techniques for their restaurants. They land in Buenos Aires and meet their contact Carina, a local food and wine expert, who knows where to explore in this massive cosmopolitan city. First up is the most famous pizza joint in the country where cheese is not taken lightly. The Chefs are then taken to one of the best new restaurants in the city where they are served a 'cow sequence', a spectacular eight course meal using every part of the cow.


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