An Edible Voyage

January 2020 I was surprised to find homemade pasta and gnocchi served in many restaurants, but as with ice cream, the Italians also brought to Argentina their pasta expertise.    Spoilt for choice, I decided to combine two local specialities – homemade ravioli and Patagonian lamb.    This was one of the tastiest dishes I have ever tried.    Presented in a hot stone bowl on a wooden board, tender chunks of lamb were enrobed in thick pasta which had a good bite to it, and served in a rich and silky stock.    Cubes of bacon gave it a slight saltiness and the mushrooms, earthiness.    Twigs of rosemary and a spoonful of cream rounded off this meathy, earthy dish which managed to be both rich and fresh at the same time.   Try it at Mako in El Calafate, where you are given metre long bread sticks for the table.   

January 2020 You’ll find a homemade flan on the dessert menu of many restaurants.    Very similar to a crème caramel, with a set custard base, topped with a thin layer of caramel.    My favourite was a deconstructed flan.    A glass of creamy, drippy, slightly eggy and sweet like a good custard deliciousness, topped with light as air dulce de leche mousse for that classic flavour, and a hidden hit of thick, super molassesy caramel at the bottom, so thin it complemented perfectly and wasn’t at all overpowering.    It was decorated with caramelised almonds, giving a fabulous contrasting texture, and edible flowers for a little colour amongst all that caramel. Where to find it? Also at Mako in El Calafate.