RANCHO E’ CUERO lies up in the mountain of the Valle de Uco in the province of Mendoza. To get there you must drive about ninety minutes from the city to the foot of the Andes pre-cordillera, then the property owners will
send you a 4x4 to pick you up and take you crossing fields of barley and small streams up in the mountain to this property to die for.
We set off with my friend, chef and host Jani early on a Sunday by car to Lapland. We had 8 hours ahead of us, Seventy five percent of Finland is covered by forests, 188,000 lakes, no wonder they are so nature-driven and everyone hunts and consume the wide range of game meats and fish they have.
Pop up in Restaurant Bucco Finland.
This year we will be doing things a bit different; the first night on October 19th we will be making an Argentinean asado in the terrace of his restaurant; the second night, on October 20th we will be doing a collaboration menu; expect to see lots of game meat since Jani is an avid hunter and of course lots of fish and berries; some of my weaknesses in Finland.
I arrived to Cartagena de Indias with my friend Gardel for a quick week of decompression. This is the first of three stories that summarize my stay there.
There’s nothing particularly eventful about this story and my visit to the Old Biscuit Mill, but rather a glimpse of a brilliant marketplace and a must-see spot in Cape Town.
Before I was going to Finland I was already day-dreaming of their ingredients, I was fascinated by the various unheard-of types of berries. One of them stood up more than the other ones: Sea buckthorn berry.
We set off with my friend, chef and host Jani early on a Sunday by car to Lapland. We had 8 hours ahead of us, Seventy five percent of Finland is covered by forests, 188,000 lakes, no wonder they are so nature-driven and everyone hunts and consume the wide range of game meats and fish they have.
Read MorePop up in Restaurant Bucco Finland.
This year we will be doing things a bit different; the first night on October 19th we will be making an Argentinean asado in the terrace of his restaurant; the second night, on October 20th we will be doing a collaboration menu; expect to see lots of game meat since Jani is an avid hunter and of course lots of fish and berries; some of my weaknesses in Finland.
Read More
