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Six cooks. | 0:00:02 | 0:00:03 | |
Six countries. | 0:00:03 | 0:00:05 | |
Six incredible journeys. | 0:00:05 | 0:00:07 | |
WHOOPING | 0:00:07 | 0:00:09 | |
Aaaaahh! | 0:00:09 | 0:00:10 | |
Stepping outside their comfort zones... | 0:00:10 | 0:00:13 | |
DOGS BARK | 0:00:13 | 0:00:14 | |
It's not for the faint-hearted, for sure. | 0:00:14 | 0:00:17 | |
..our cooks will travel far and wide... | 0:00:17 | 0:00:20 | |
Route 7 all the way. | 0:00:20 | 0:00:21 | |
..to find some of the most exciting food on the planet. | 0:00:23 | 0:00:27 | |
If you're back in the UK, you've got a tandoori chicken, | 0:00:27 | 0:00:30 | |
nothing like this. | 0:00:30 | 0:00:32 | |
It's beautiful, this is the best food I've had in Egypt. | 0:00:32 | 0:00:35 | |
It's pure, it's got heritage, it's got love in it, you know. | 0:00:35 | 0:00:39 | |
They'll go off the beaten track... | 0:00:39 | 0:00:41 | |
Crocodile. Crocodile sausages. | 0:00:41 | 0:00:44 | |
..meeting extraordinary people, | 0:00:44 | 0:00:48 | |
exploring ways of life unchanged for centuries. | 0:00:48 | 0:00:51 | |
No electric blenders in the jungle, have to do everything by hand. | 0:00:51 | 0:00:55 | |
Take your life into your own hands, we're on the road now. | 0:00:57 | 0:01:00 | |
As they travel they'll see how the language of food | 0:01:00 | 0:01:03 | |
transcends cultural differences. | 0:01:03 | 0:01:05 | |
I've never huffed on a cheese before. | 0:01:05 | 0:01:07 | |
And a world away from home. | 0:01:07 | 0:01:09 | |
This is why I love Australia. | 0:01:09 | 0:01:11 | |
-There's no excuse for a bad pie in Australia. -No. | 0:01:11 | 0:01:14 | |
This is the beginning, where do we end? | 0:01:14 | 0:01:16 | |
They'll learn lessons that could change the way we cook forever. | 0:01:16 | 0:01:21 | |
I've been cooking a barbecue wrongly all my life. | 0:01:21 | 0:01:25 | |
Wow! | 0:01:25 | 0:01:26 | |
This time, beef connoisseur and MasterChef judge John Torode | 0:01:32 | 0:01:36 | |
travels to what could almost be his culinary homeland, Argentina. | 0:01:36 | 0:01:42 | |
It's a bloke's dream, this is. | 0:01:42 | 0:01:43 | |
HE GRUNTS | 0:01:43 | 0:01:45 | |
He'll go native with the gauchos... | 0:01:45 | 0:01:47 | |
..learn the secrets of cooking with fire... | 0:01:49 | 0:01:51 | |
This for me is a revelation. | 0:01:51 | 0:01:54 | |
..and search for the best piece of steak in the world. | 0:01:54 | 0:01:57 | |
What a way to eat. | 0:01:57 | 0:01:59 | |
What a way to cook. | 0:01:59 | 0:02:00 | |
What a way to live. | 0:02:00 | 0:02:02 | |
'I've travelled halfway around the world to reach Argentina's | 0:02:09 | 0:02:12 | |
'capital city, Buenos Aires. | 0:02:12 | 0:02:15 | |
'This is the country that for the last 20 years has consumed | 0:02:16 | 0:02:20 | |
'more beef than anywhere on the planet.' | 0:02:20 | 0:02:23 | |
We are standing in Buenos Aires, in a suburb, on the roadside, | 0:02:24 | 0:02:27 | |
and here we go, a barbecue, and it smells great, absolutely great. | 0:02:27 | 0:02:33 | |
'In my 35 years as a chef, I've run restaurants built on beef | 0:02:37 | 0:02:40 | |
'and written books about beef, but amazingly this is my first trip | 0:02:40 | 0:02:45 | |
'to its spiritual heartland. | 0:02:45 | 0:02:47 | |
'And I can't wait to get started.' | 0:02:48 | 0:02:50 | |
I want to go to the Pampas. I want to meet the herdsmen. | 0:02:52 | 0:02:54 | |
I want to meet the gauchos. I want to understand the butchery. | 0:02:54 | 0:02:57 | |
I want to find the best possible cut of beef | 0:02:57 | 0:02:59 | |
and I want to be able to find out the best way to cook it. | 0:02:59 | 0:03:02 | |
'I've come here to find out about the foodstuff that | 0:03:02 | 0:03:05 | |
'dominates my professional life and the country that creates it. | 0:03:05 | 0:03:09 | |
'Beef is in Argentina's DNA. | 0:03:12 | 0:03:14 | |
'After the end of the Spanish colonial rule, | 0:03:15 | 0:03:18 | |
'the new country capitalised on the cattle grazing | 0:03:18 | 0:03:21 | |
'the lush plains surrounding Buenos Aires. | 0:03:21 | 0:03:23 | |
'Immigration helped build the country | 0:03:24 | 0:03:27 | |
'into one of the world's wealthiest. | 0:03:27 | 0:03:29 | |
'Behind it all was beef. | 0:03:29 | 0:03:32 | |
'In a city built on the fruit of the countryside, how appropriate | 0:03:34 | 0:03:38 | |
'that once a week the countryside comes to the city.' | 0:03:38 | 0:03:41 | |
Beautiful, aren't you? Aren't you beautiful? | 0:03:47 | 0:03:51 | |
'Here at the Mataderos market the people of Buenos Aires | 0:03:51 | 0:03:54 | |
'celebrate traditional rural life | 0:03:54 | 0:03:56 | |
'and the cowboys of the Pampas, gauchos, | 0:03:56 | 0:04:00 | |
'who rear this city's daily meat. | 0:04:00 | 0:04:02 | |
'I feel as though I need to pinch myself. | 0:04:06 | 0:04:10 | |
'This is the start of my very own beef odyssey.' | 0:04:11 | 0:04:16 | |
It is magical, absolutely magical. | 0:04:21 | 0:04:24 | |
It's a bloke's dream, this is. | 0:04:26 | 0:04:28 | |
'There is beef everywhere.' | 0:04:28 | 0:04:29 | |
And he obviously eats quite a bit of it. | 0:04:32 | 0:04:35 | |
That's beef... | 0:04:40 | 0:04:41 | |
That's beef, I get that, but that... | 0:04:41 | 0:04:45 | |
is an armadillo. | 0:04:45 | 0:04:47 | |
-Peludo. -Palulo. | 0:04:47 | 0:04:48 | |
Great! | 0:04:52 | 0:04:54 | |
'The jury's out on armadillo, but there's plenty more on offer. | 0:04:54 | 0:04:57 | |
'Some I'm more familiar with.' | 0:04:59 | 0:05:02 | |
Loads of ladies over here making empanadas. | 0:05:02 | 0:05:04 | |
Every single one of them being handmade. | 0:05:04 | 0:05:08 | |
It's a piece of pastry, inside is a filling of meat or vegetables | 0:05:08 | 0:05:12 | |
or fish and it's deep fried. | 0:05:12 | 0:05:15 | |
'Empanadas may be a lovely starter, | 0:05:17 | 0:05:19 | |
'but they're really only the warm-up to the main course. | 0:05:19 | 0:05:22 | |
'And to help me get my head around Argentina's love affair with beef | 0:05:22 | 0:05:25 | |
'I've hooked up with Narda Lepes, Argentina's Nigella Lawson.' | 0:05:25 | 0:05:30 | |
Hola! | 0:05:30 | 0:05:32 | |
That's the problem with hanging out with celebrities, | 0:05:33 | 0:05:36 | |
you see, she's famous here. | 0:05:36 | 0:05:38 | |
I mean, you'd have to be blind not to see that beef is everywhere. | 0:05:38 | 0:05:42 | |
-Yes, it is. -How important is beef to Argentinian culture? | 0:05:42 | 0:05:47 | |
Regular Argentinian thinks that if he doesn't eat meat, | 0:05:47 | 0:05:51 | |
he didn't eat at all. | 0:05:51 | 0:05:53 | |
He lost a meal. | 0:05:53 | 0:05:54 | |
Right, what are we going to eat from here, then? What's...? | 0:05:54 | 0:05:57 | |
Well, we have this. | 0:05:57 | 0:05:59 | |
When it comes to meat sandwiches, we cut our meat word in half | 0:05:59 | 0:06:04 | |
and we put pan beside it. | 0:06:04 | 0:06:06 | |
So what's a vaciopan? What's vaciopan? | 0:06:06 | 0:06:08 | |
-That's the big piece of meat. -Yep. | 0:06:08 | 0:06:11 | |
Very well done it will be, of course. | 0:06:11 | 0:06:14 | |
Hola. Vaciopan y choripan. | 0:06:14 | 0:06:16 | |
'In the UK, barbecues are becoming ever more popular, | 0:06:17 | 0:06:21 | |
'but this is a whole new level. | 0:06:21 | 0:06:24 | |
'Here it's called an asado | 0:06:24 | 0:06:25 | |
'and it isn't a pastime, it's a way of life.' | 0:06:25 | 0:06:28 | |
Celebration is around meat. | 0:06:30 | 0:06:32 | |
Every Sunday you will have a family asado, | 0:06:32 | 0:06:35 | |
that's something you will have, so that's what we all did. | 0:06:35 | 0:06:38 | |
'And wherever there's an asado, | 0:06:38 | 0:06:40 | |
'there'll be a certain accompaniment.' | 0:06:40 | 0:06:42 | |
You have to put chimichurri. | 0:06:42 | 0:06:44 | |
-Chimichurri... -Chimichurri. | 0:06:44 | 0:06:46 | |
..is garlic... | 0:06:46 | 0:06:48 | |
Garlic, oregano, chilli flakes, | 0:06:48 | 0:06:52 | |
vinegar, oil and some brine. | 0:06:52 | 0:06:55 | |
If it's really good, it's made with brine and not salt. | 0:06:55 | 0:06:59 | |
'See, my favourite cut of beef is a rump steak | 0:06:59 | 0:07:02 | |
'cooked really quickly over flame.' | 0:07:02 | 0:07:05 | |
Have it! | 0:07:05 | 0:07:06 | |
'But it looks like my first taste of Argentinian beef is going to be | 0:07:06 | 0:07:09 | |
'from a piece of flank that's been cooking all morning | 0:07:09 | 0:07:12 | |
'and then served in a bun.' | 0:07:12 | 0:07:14 | |
Delicious! | 0:07:16 | 0:07:18 | |
'If beef cooked simply on the streets is that good | 0:07:20 | 0:07:23 | |
'it bodes pretty well for the rest of my trip.' | 0:07:23 | 0:07:26 | |
This is properly delicious! | 0:07:28 | 0:07:29 | |
Oh, my God. | 0:07:31 | 0:07:32 | |
'So I've had my first taste of cooked beef, | 0:07:33 | 0:07:36 | |
'but if I'm going to understand what makes Argentinian beef so renowned, | 0:07:36 | 0:07:40 | |
'I need to see it a bit more fresh.' | 0:07:40 | 0:07:43 | |
'Here on the outskirts of Buenos Aires is the Liniers cattle market. | 0:07:48 | 0:07:53 | |
'Each week, up to 50,000 head of cattle come here | 0:07:56 | 0:07:59 | |
'to be sold at auction. | 0:07:59 | 0:08:01 | |
'Their next stop is the slaughterhouse. | 0:08:01 | 0:08:04 | |
'The official price of beef nationwide is set here.' | 0:08:04 | 0:08:07 | |
'And the first thing I notice is the breeds look pretty familiar.' | 0:08:12 | 0:08:17 | |
Great-looking animals. | 0:08:17 | 0:08:19 | |
'In fact, they're British, Herefords and Aberdeen Angus, | 0:08:19 | 0:08:23 | |
'a legacy from the 19th century, when British expertise | 0:08:23 | 0:08:26 | |
'and investment launched Argentina's beef industry.' | 0:08:26 | 0:08:30 | |
And the atmosphere is electric. | 0:08:35 | 0:08:36 | |
I mean, they are actually auctioning live animals here right now. | 0:08:36 | 0:08:40 | |
'Amongst those bidding, I've managed to find one English speaker. | 0:08:40 | 0:08:44 | |
'Mariano Richards buys cattle here for one of Argentina's | 0:08:44 | 0:08:47 | |
'biggest abattoirs.' | 0:08:47 | 0:08:50 | |
Tell me what breed are you...? What breed do you look for? | 0:08:50 | 0:08:53 | |
Aberdeen Angus. | 0:08:53 | 0:08:54 | |
-Aberdeen Angus. -Yes. | 0:08:54 | 0:08:56 | |
But Aberdeen Angus comes from Scotland, not from Argentina. | 0:08:56 | 0:08:58 | |
Yes, but we have better Aberdeen Angus here. | 0:08:58 | 0:09:01 | |
Do you? Brilliant, and tell me, when you buy... | 0:09:01 | 0:09:04 | |
Black or red. | 0:09:04 | 0:09:06 | |
-Black or red, doesn't really matter which. -Yes. | 0:09:06 | 0:09:08 | |
Tell me, when you're buying cattle like this, what are you looking for? | 0:09:08 | 0:09:12 | |
We're looking a young animal and...not too thin or not too fat. | 0:09:12 | 0:09:18 | |
'In the UK, prime beef cattle like this would cost | 0:09:20 | 0:09:24 | |
'up to £2.50 a kilo at auction.' | 0:09:24 | 0:09:26 | |
If I was to buy, say, that black one in the middle there, | 0:09:27 | 0:09:30 | |
that Aberdeen Angus, how much would it cost me? | 0:09:30 | 0:09:33 | |
19 pesos a kilo. | 0:09:33 | 0:09:35 | |
-19 pesos a kilo, which is about £1, £1.50 per kilo. -Yes. | 0:09:35 | 0:09:40 | |
That's not a lot of money, is it? | 0:09:40 | 0:09:42 | |
Mmm, no. | 0:09:42 | 0:09:44 | |
'So live meat here, where cheap beef is considered a birthright, | 0:09:44 | 0:09:48 | |
'is around half the price it is in Britain. | 0:09:48 | 0:09:50 | |
'This is no accident. | 0:09:51 | 0:09:53 | |
'The government policy here is to keep the prices low. | 0:09:53 | 0:09:55 | |
'Now, that's good for the consumer, | 0:09:55 | 0:09:57 | |
'but it's hard to see how the farmers can make a living. | 0:09:57 | 0:10:00 | |
'American Mike Skowronek has been farming cattle in Argentina | 0:10:04 | 0:10:08 | |
'for domestic consumption for 11 years, so he would know.' | 0:10:08 | 0:10:12 | |
Feedlot! | 0:10:12 | 0:10:13 | |
During the auction I heard the word feedlot. What's feedlot? | 0:10:13 | 0:10:18 | |
Oh, feedlot is an animal containment facility | 0:10:18 | 0:10:21 | |
where the animals are taken and fed various grains | 0:10:21 | 0:10:26 | |
and dry substances to fatten them for slaughter. | 0:10:26 | 0:10:31 | |
Sorry, so...the animals aren't out on the land at all? | 0:10:31 | 0:10:37 | |
No, feedlot animals, no. | 0:10:37 | 0:10:38 | |
Isn't Argentinian beef all about the Pampas? | 0:10:38 | 0:10:42 | |
Traditionally, yes, but more and more, | 0:10:42 | 0:10:44 | |
every year that goes by, less and less. | 0:10:44 | 0:10:46 | |
What percentage of the beef in Argentina, then, now is on feedlot? | 0:10:46 | 0:10:52 | |
I would say that...upwards of 80%. | 0:10:52 | 0:10:54 | |
-Today. -80?! | 0:10:56 | 0:10:58 | |
80%. | 0:10:58 | 0:10:59 | |
80% of the beef that you're eating in Argentina | 0:10:59 | 0:11:02 | |
is actually from feedlot? | 0:11:02 | 0:11:03 | |
That's right. Our official figures will be lower. | 0:11:03 | 0:11:06 | |
'Official figures for domestic consumption from feedlot are lower, | 0:11:06 | 0:11:10 | |
'in fact they're 25%. | 0:11:10 | 0:11:13 | |
'But all of this comes as a shock to me.' | 0:11:13 | 0:11:16 | |
I embarked on this journey to know more about Argentinian beef, | 0:11:16 | 0:11:20 | |
to go to the Pampas, to see the grass, to see these amazing cattle, | 0:11:20 | 0:11:23 | |
and what has just happened here is I've been dropped a bombshell, | 0:11:23 | 0:11:26 | |
and the bombshell is that somebody suggests | 0:11:26 | 0:11:28 | |
that maybe 80% of Argentinian beef is grown in feedlots on grain. | 0:11:28 | 0:11:34 | |
Well, that changes everything, doesn't it? | 0:11:35 | 0:11:37 | |
That changes the whole perception of what Argentinian beef is all about. | 0:11:37 | 0:11:41 | |
I feel slightly heartbroken. | 0:11:44 | 0:11:46 | |
'It's a million miles from what I expected | 0:11:49 | 0:11:52 | |
'and it doesn't fit the image I had at all. | 0:11:52 | 0:11:55 | |
'To discover more, I need to hit the road. | 0:11:55 | 0:11:57 | |
'Just two hours' drive from Buenos Aires and you're in the Pampas. | 0:11:59 | 0:12:03 | |
'In my imagination, the bovine paradise. | 0:12:03 | 0:12:06 | |
'But the first cows I'm going to see are in pens, | 0:12:07 | 0:12:09 | |
'because Mike's put me in touch with a feedlot that I can visit.' | 0:12:09 | 0:12:13 | |
This is absolutely nothing like I expected. | 0:12:16 | 0:12:18 | |
I hear feedlot and I thought more like a factory, but what this is | 0:12:18 | 0:12:23 | |
is just a whole lot of cattle... | 0:12:23 | 0:12:25 | |
..on mounds. | 0:12:26 | 0:12:27 | |
It's... | 0:12:29 | 0:12:30 | |
It's extraordinary. | 0:12:32 | 0:12:33 | |
There's thousands of animals... | 0:12:35 | 0:12:37 | |
..on dirt. | 0:12:38 | 0:12:39 | |
'It's a far cry from the image I had of cows roaming the pastures | 0:12:43 | 0:12:47 | |
'and gently munching grass. | 0:12:47 | 0:12:49 | |
'The feedlot here has been going for 18 years, | 0:12:49 | 0:12:52 | |
'managed by Federico Rivarola.' | 0:12:52 | 0:12:55 | |
How many head of cattle have you got here, Federico? | 0:12:55 | 0:12:59 | |
Right now we have 10,000. | 0:12:59 | 0:13:02 | |
10,000 animals? | 0:13:02 | 0:13:05 | |
-10,000. -10,000 animals. | 0:13:05 | 0:13:08 | |
'This is a form of intensive farming, | 0:13:09 | 0:13:11 | |
'where cows are bought to be fattened for slaughter. | 0:13:11 | 0:13:14 | |
'A lifestyle very different from the traditional way of rearing cattle, | 0:13:14 | 0:13:18 | |
'where cows spend their whole lives on grass. | 0:13:18 | 0:13:21 | |
'In the UK, the vast majority of cattle are still | 0:13:22 | 0:13:25 | |
'completely grass-fed, so you know what you're getting. | 0:13:25 | 0:13:28 | |
'At this place I have no idea what these animals are eating.' | 0:13:28 | 0:13:32 | |
They eat corn - it's a primary - | 0:13:33 | 0:13:35 | |
maize and wet corn with their feed, | 0:13:35 | 0:13:38 | |
so they can get bigger. | 0:13:38 | 0:13:39 | |
These kind of animal can... | 0:13:41 | 0:13:42 | |
..can be...1.6 kilos per day. | 0:13:44 | 0:13:49 | |
-They can increase in size by 1.6 kilos a day? -Yes. | 0:13:49 | 0:13:53 | |
'Cows raised totally on grass will take up to two years | 0:13:55 | 0:13:58 | |
'to reach slaughter weight. | 0:13:58 | 0:14:00 | |
'The high-energy feedlot diet offers a short cut. | 0:14:00 | 0:14:03 | |
'A cow coming here at six months old can be ready for the table at | 0:14:03 | 0:14:07 | |
'11 months old, less than half the time and at a fraction of the cost.' | 0:14:07 | 0:14:12 | |
'I can't help but wonder whether this all affects the actual taste.' | 0:14:15 | 0:14:19 | |
Oh-ho-ho-ho-ho! | 0:14:19 | 0:14:22 | |
-That's... -Look at this. | 0:14:22 | 0:14:24 | |
That's what I'm talking about! | 0:14:24 | 0:14:26 | |
'Up at the house, Federico's father has organised a little asado, | 0:14:26 | 0:14:30 | |
'composed exclusively of feedlot beef. | 0:14:30 | 0:14:34 | |
'A whole new experience for me.' | 0:14:34 | 0:14:37 | |
It's very creamy. | 0:14:37 | 0:14:39 | |
That's the only way I can explain it. | 0:14:39 | 0:14:41 | |
It's creamy, almost sort of milk-like. | 0:14:41 | 0:14:44 | |
It's very sweet | 0:14:44 | 0:14:45 | |
and quite, quite delicious. | 0:14:45 | 0:14:47 | |
-Very nice, no? -Mm. | 0:14:50 | 0:14:52 | |
'It's all a bit confusing. | 0:14:52 | 0:14:54 | |
'I came to Argentina to find out what makes its beef so special, | 0:14:54 | 0:14:58 | |
'assuming it was the grass and the lifestyle. | 0:14:58 | 0:15:02 | |
'But here I'm greedily tearing meat off the bone | 0:15:02 | 0:15:04 | |
'that was raised totally differently.' | 0:15:04 | 0:15:07 | |
'So my first outing on the Pampas isn't turning out | 0:15:09 | 0:15:12 | |
'quite as I had expected. | 0:15:12 | 0:15:15 | |
'It looks like I've got a lot more to learn than I thought.' | 0:15:15 | 0:15:18 | |
The markets on the edge of Buenos Aires, on this busy city, | 0:15:20 | 0:15:24 | |
you drive down a road and suddenly there's a feedlot. | 0:15:24 | 0:15:28 | |
It's just a country which is... joined together by beef. | 0:15:28 | 0:15:32 | |
It's like this big conga of beef. | 0:15:34 | 0:15:36 | |
'No cow-conga on this stretch of road, though.' | 0:15:41 | 0:15:44 | |
The landscape's sort of like it's been cut up and divided into patches | 0:15:45 | 0:15:50 | |
and there's patches of absolute green and then there's just | 0:15:50 | 0:15:55 | |
this patch of scarred land which looks burnt and brown and grey. | 0:15:55 | 0:16:01 | |
'The brown I'm seeing is the aftermath of a soy harvest. | 0:16:06 | 0:16:10 | |
'Seen as a wonder crop which could save the Argentine economy | 0:16:13 | 0:16:17 | |
'in the 1990s, vast swathes of the Pampas were converted to soy.' | 0:16:17 | 0:16:21 | |
And so greedy are they for it they're not just | 0:16:22 | 0:16:25 | |
planting on their own land | 0:16:25 | 0:16:27 | |
but they're also planting on the verges on the roadside, | 0:16:27 | 0:16:30 | |
and kilometre after kilometre along the highways | 0:16:30 | 0:16:34 | |
is left behind with this brown-ness. | 0:16:34 | 0:16:36 | |
'Much of it is exported for use as animal feed. | 0:16:38 | 0:16:42 | |
'But in Argentina the cattle have lost out.' | 0:16:42 | 0:16:46 | |
Is this the future of what used to be once the verdant green-ness | 0:16:47 | 0:16:51 | |
of the Pampas of Argentina? | 0:16:51 | 0:16:53 | |
It's not very attractive, is it? | 0:16:55 | 0:16:57 | |
'In just a couple of decades, centuries of tradition | 0:17:00 | 0:17:03 | |
'have come under threat from the twin temptations of feedlot and soy. | 0:17:03 | 0:17:07 | |
'But I'm not prepared to accept defeat quite yet | 0:17:08 | 0:17:11 | |
'and, as I always say, tomorrow is a new day.' | 0:17:11 | 0:17:14 | |
I'm off to a place called Ombu, | 0:17:21 | 0:17:24 | |
which is an estancia, or a ranch, cattle ranch. | 0:17:24 | 0:17:28 | |
I've been recommended it because it's somewhere I can stay overnight | 0:17:28 | 0:17:32 | |
but more importantly it's still a working property, | 0:17:32 | 0:17:36 | |
which means they graze their cattle on the Pampas, | 0:17:36 | 0:17:38 | |
there's gauchos, or herdsmen, who look after the animals | 0:17:38 | 0:17:41 | |
and it's going to be a chance to actually | 0:17:41 | 0:17:44 | |
see the gauchos at their work and understand the cattle on the Pampas. | 0:17:44 | 0:17:48 | |
Good morning. | 0:18:13 | 0:18:15 | |
And I...I think this is what Argentina was supposed | 0:18:15 | 0:18:18 | |
to be like in my mind, this sort of Latin American architecture, | 0:18:18 | 0:18:23 | |
very sort of Spanish in feel. | 0:18:23 | 0:18:25 | |
Wide open spaces, horses, cattle, | 0:18:25 | 0:18:28 | |
but what I didn't expect is how verdant it is. | 0:18:28 | 0:18:32 | |
It's every shade of green. | 0:18:32 | 0:18:35 | |
You understand now why the cattle love it so much. | 0:18:35 | 0:18:38 | |
Lots of grass, no hills, a bit of shade. | 0:18:38 | 0:18:41 | |
They must have a happy life out here. | 0:18:43 | 0:18:46 | |
'Acres and acres of lush grass and flat terrain | 0:18:46 | 0:18:49 | |
'are the ideal conditions for cows to get maximum nutrition | 0:18:49 | 0:18:53 | |
'with minimum effort. | 0:18:53 | 0:18:55 | |
'That was the combination which built the industry | 0:18:55 | 0:18:58 | |
'and culture here in the first place. | 0:18:58 | 0:19:00 | |
'This estancia has all the romance I came looking for. | 0:19:02 | 0:19:06 | |
'But to survive these days, | 0:19:06 | 0:19:08 | |
'many traditional farms like this one have had to diversify. | 0:19:08 | 0:19:12 | |
'Ombu offers rooms for rent.' | 0:19:12 | 0:19:15 | |
Good morning. | 0:19:15 | 0:19:17 | |
-Good morning, sir. -You're Jorge? | 0:19:17 | 0:19:19 | |
-I'm Jorge. -Very nice to meet you. -Nice to meet you. | 0:19:19 | 0:19:21 | |
'So I have a chance to see gauchos at work.' | 0:19:21 | 0:19:24 | |
My experience on horses is not great, | 0:19:25 | 0:19:27 | |
but you know, hey, I'm out in the Pampas, there's horses, | 0:19:27 | 0:19:31 | |
there's cattle, I might as well get amongst it | 0:19:31 | 0:19:33 | |
and do the job, mightn't I? | 0:19:33 | 0:19:35 | |
Right. | 0:19:35 | 0:19:37 | |
As long as I can get my foot up. Arghhh! | 0:19:37 | 0:19:40 | |
No. | 0:19:40 | 0:19:41 | |
JOHN LAUGHS | 0:19:41 | 0:19:44 | |
Go on. | 0:19:44 | 0:19:45 | |
'72-year-old Oscar comes from a venerable line of gauchos. | 0:19:45 | 0:19:49 | |
'In his many decades in the saddle | 0:19:49 | 0:19:51 | |
'he's seen everything the Pampas has to offer.' | 0:19:51 | 0:19:54 | |
JOHN GRUNTS | 0:19:54 | 0:19:56 | |
'Well, nearly everything.' | 0:19:56 | 0:19:58 | |
This is a wide saddle. | 0:19:59 | 0:20:01 | |
Crikey. | 0:20:01 | 0:20:02 | |
That was fun, wasn't it? | 0:20:04 | 0:20:05 | |
Interesting way to get on a horse! | 0:20:05 | 0:20:07 | |
Whoa, whoa, whoa, whoa! | 0:20:08 | 0:20:10 | |
'Good start. | 0:20:12 | 0:20:14 | |
'I feel I'm going to need a driving lesson before I get near any cows.' | 0:20:14 | 0:20:18 | |
We drive with one hand, yes, OK, | 0:20:20 | 0:20:23 | |
and the movement is not like that, | 0:20:23 | 0:20:25 | |
it's just...put the reins in the neck and make this. | 0:20:25 | 0:20:29 | |
-Oh, it's on the neck. -Yeah. | 0:20:29 | 0:20:30 | |
I see. | 0:20:30 | 0:20:31 | |
We are ready to go. | 0:20:33 | 0:20:34 | |
'From chef to gaucho in five minutes flat.' | 0:20:34 | 0:20:37 | |
It's just so calm and so lovely, | 0:20:39 | 0:20:43 | |
erm...but we're off to work, can't talk now. | 0:20:43 | 0:20:45 | |
'Actually I don't think I could stop her if I wanted to.' | 0:20:45 | 0:20:48 | |
Stop it, stop. | 0:20:48 | 0:20:50 | |
'First we have to move the cattle from the far field | 0:21:01 | 0:21:03 | |
'towards the enclosures. | 0:21:03 | 0:21:05 | |
'It's a fascinating glimpse into the country's origins. | 0:21:11 | 0:21:15 | |
'The first gauchos lived wild lives, | 0:21:15 | 0:21:17 | |
'hunting the escaped cattle that roamed the vast grasslands. | 0:21:17 | 0:21:21 | |
'When rich landowners fenced off the Pampas | 0:21:26 | 0:21:28 | |
'they utilised the gauchos' skills to look after their cows. | 0:21:28 | 0:21:32 | |
'Since then, they've come to embody the spirit of Argentina.' | 0:21:32 | 0:21:37 | |
This is pretty amazing. | 0:21:39 | 0:21:41 | |
The fact is there are two of the largest bulls | 0:21:41 | 0:21:43 | |
I've ever seen in my life amongst that herd. | 0:21:43 | 0:21:45 | |
There it is, and we're looking after it. It's unbelievable. | 0:21:45 | 0:21:49 | |
I love it! | 0:21:49 | 0:21:51 | |
Good girl. Good girl. | 0:21:53 | 0:21:55 | |
Good girl. | 0:21:55 | 0:21:57 | |
'In terms of rearing beef, this couldn't be more different | 0:21:57 | 0:22:00 | |
'from the feedlot I saw yesterday. | 0:22:00 | 0:22:03 | |
'This is highly skilled, it's labour intensive, | 0:22:03 | 0:22:06 | |
'but it's what I was looking for.' | 0:22:06 | 0:22:08 | |
Feedlot, schmeedlot! This is how you make cattle! | 0:22:09 | 0:22:12 | |
'Once these cows are in the enclosure, | 0:22:15 | 0:22:17 | |
'it's no place for a beginner.' | 0:22:17 | 0:22:19 | |
-So this is the first time the mothers have been separated from the calves? -Yeah. | 0:22:19 | 0:22:23 | |
-So that's why it's so difficult. -Yeah, they are screaming too much. | 0:22:23 | 0:22:27 | |
-Better get out of the way. -Be careful. -Here come some more. | 0:22:28 | 0:22:30 | |
I mean, watching them work is quite incredible. | 0:22:30 | 0:22:33 | |
Actually, also... not exactly un-frightening. | 0:22:33 | 0:22:36 | |
To me this looks like something which is...it's like the Wild West. | 0:22:38 | 0:22:42 | |
And we are now stuck in a pen full of cows. | 0:22:43 | 0:22:46 | |
Suppose not much I can do, really. | 0:22:46 | 0:22:47 | |
This old guy here is Oscar. | 0:22:49 | 0:22:51 | |
He's 72. | 0:22:51 | 0:22:53 | |
And I've just watched him | 0:22:53 | 0:22:55 | |
whisper a horse out amongst a group of cattle. | 0:22:55 | 0:22:59 | |
'So job done, it's time for a tea break. | 0:23:04 | 0:23:06 | |
'But unless I'm much mistaken, that's not Earl Grey.' | 0:23:06 | 0:23:10 | |
-Shall I drink all of it? -Yeah. | 0:23:15 | 0:23:18 | |
We drink a lot of mate. It's our culture. | 0:23:18 | 0:23:22 | |
If we have a free time. | 0:23:22 | 0:23:24 | |
-And I give it to you? -Yeah, again. | 0:23:24 | 0:23:27 | |
'Mate is a caffeine-rich herbal infusion, | 0:23:27 | 0:23:30 | |
'part energy drink, part social ritual.' | 0:23:30 | 0:23:33 | |
It's very bitter. | 0:23:35 | 0:23:36 | |
Actually it tastes to me of fennel and aniseed and tobacco. | 0:23:36 | 0:23:40 | |
'If the gauchos personify the traditional way of rearing beef | 0:23:45 | 0:23:49 | |
'in Argentina, I'd love to know how they choose to eat it.' | 0:23:49 | 0:23:53 | |
You know, obviously as gauchos you guys are around horses | 0:23:53 | 0:23:56 | |
and beef all your life. | 0:23:56 | 0:23:58 | |
What sort of beef do you prefer to eat? | 0:23:58 | 0:24:01 | |
Do you prefer to eat beef that's been on the grass | 0:24:01 | 0:24:04 | |
or do you like feedlot beef? | 0:24:04 | 0:24:07 | |
We prefer the natural beef. | 0:24:07 | 0:24:10 | |
You can taste the difference in the mouth. | 0:24:10 | 0:24:14 | |
The meat is more... is a little more strong. | 0:24:14 | 0:24:18 | |
A little more hard but it tastes more good. | 0:24:18 | 0:24:22 | |
So we, the gauchos, prefer natural food. | 0:24:22 | 0:24:26 | |
You say that I should be able to tell the difference | 0:24:27 | 0:24:30 | |
and prefer to have naturally reared beef. | 0:24:30 | 0:24:34 | |
-Do you want to taste from a natural cow? -Yes. | 0:24:34 | 0:24:36 | |
Yeah, here in this estancia we make natural cows every time. | 0:24:36 | 0:24:41 | |
-Good. And you'll share your favourite piece? -Yeah. | 0:24:41 | 0:24:44 | |
OK, good, perfect. | 0:24:44 | 0:24:45 | |
'And here is Jorge's favourite piece. It's quite a big one.' | 0:24:48 | 0:24:52 | |
So this just seems to be the most basic barbecue in the whole world. | 0:24:57 | 0:25:02 | |
Because we are used to putting steaks on barbecues. | 0:25:02 | 0:25:06 | |
These guys actually have a fire and...that's it. | 0:25:06 | 0:25:09 | |
And the warmth of the fire cooks the meat | 0:25:09 | 0:25:12 | |
and at the same time the smoke smokes it. | 0:25:12 | 0:25:14 | |
There's not a sausage, there's not a steak and there's not a chop. | 0:25:14 | 0:25:19 | |
There's not a hamburger. This is a barbecue Argentinian style. | 0:25:19 | 0:25:24 | |
But what I'm... What I need to know is, where's yours? | 0:25:24 | 0:25:28 | |
I don't know how you eat, but I want to eat a little piece of this. | 0:25:28 | 0:25:33 | |
-If you want, it's all yours. -THEY LAUGH | 0:25:33 | 0:25:37 | |
'Now, that's a recipe. | 0:25:39 | 0:25:41 | |
'Light a fire, stake a side of beef over it and roast for three hours. | 0:25:41 | 0:25:45 | |
'Up at the house the head cook, Oscar's wife Rosa, | 0:25:49 | 0:25:52 | |
'is busy with the starters.' | 0:25:52 | 0:25:54 | |
Hey, Rosa. Si. | 0:25:57 | 0:25:59 | |
What are we making? | 0:25:59 | 0:26:01 | |
'Rosa's making empanadas, | 0:26:06 | 0:26:08 | |
'Argentina's favourite little pasties.' | 0:26:08 | 0:26:10 | |
The great thing about cooking is that so much of it's visual | 0:26:15 | 0:26:17 | |
that you can learn just by watching somebody. | 0:26:17 | 0:26:20 | |
Thankfully, because I have no idea what she's saying. | 0:26:20 | 0:26:22 | |
'Once the onions and the red peppers are softened, | 0:26:22 | 0:26:27 | |
'Rosa adds the mince, then comes the seasoning.' | 0:26:27 | 0:26:31 | |
-Good amount of salt. -Pimienta. | 0:26:31 | 0:26:33 | |
Pimienta. Which is pepper. | 0:26:33 | 0:26:36 | |
So salt and white pepper. | 0:26:36 | 0:26:38 | |
What's this? | 0:26:38 | 0:26:39 | |
Pimenton rojo, dulce. | 0:26:40 | 0:26:42 | |
Pimenton rojo. | 0:26:42 | 0:26:45 | |
(Paprika.) | 0:26:45 | 0:26:46 | |
So you're going to put little green onions in and they go in last. | 0:26:46 | 0:26:50 | |
OK. The meat's going to cook and then these will go in afterwards, | 0:26:56 | 0:26:58 | |
to be able to give some texture and more flavour, instead of garlic. | 0:26:58 | 0:27:02 | |
So, as you continue to chop, I suppose | 0:27:02 | 0:27:04 | |
I should make an empanada myself. | 0:27:04 | 0:27:07 | |
So you're going to do empanada carne? | 0:27:07 | 0:27:09 | |
SHE SPEAKS SPANISH | 0:27:09 | 0:27:11 | |
'Regardless of the language barrier, Rosa loves a chat.' | 0:27:11 | 0:27:14 | |
-And me...me, I make empanada verdura. -Verdura. | 0:27:15 | 0:27:20 | |
'In short, my empanadas will be basically the same as Rosa's, | 0:27:35 | 0:27:39 | |
'I'm simply substituting the meat for cheese and spinach.' | 0:27:39 | 0:27:43 | |
Pimienta? | 0:27:43 | 0:27:44 | |
'Rosa's filling looks ready.' | 0:27:46 | 0:27:48 | |
If you look at it now it's almost like it's made its own gravy. | 0:27:48 | 0:27:51 | |
But it's not fine like mince, it's actually big lumpy bits, look. | 0:27:51 | 0:27:55 | |
'So Rosa transfers some of hers into a bowl to cool. | 0:27:55 | 0:27:59 | |
'She also seems in a hurry to start my veggie ones. | 0:27:59 | 0:28:01 | |
Just calm. I've got to finish. Si. OK? Mix. | 0:28:05 | 0:28:08 | |
Misto. | 0:28:08 | 0:28:10 | |
Just...piano, piano, gaucho. | 0:28:10 | 0:28:12 | |
So, in my mix so far I've got some onions and peppers, | 0:28:12 | 0:28:16 | |
some spring onions and spinach. | 0:28:16 | 0:28:18 | |
Add to that lots and lots of cheese. | 0:28:18 | 0:28:20 | |
-You like this? -Muy bueno. | 0:28:21 | 0:28:22 | |
-Bueno? -Muy bueno. | 0:28:22 | 0:28:24 | |
'Now for the real masterclass, | 0:28:24 | 0:28:27 | |
'the challenge of encasing your filling in the pastry disc. | 0:28:27 | 0:28:31 | |
'A skill which Rosa makes look like child's play. | 0:28:31 | 0:28:35 | |
'As for me...' | 0:28:35 | 0:28:36 | |
First... SHE SPEAKS SPANISH | 0:28:37 | 0:28:40 | |
-Ah? Si. -Si? Muy bien. | 0:28:40 | 0:28:43 | |
Yep. | 0:28:48 | 0:28:51 | |
OK. | 0:28:51 | 0:28:52 | |
So go... | 0:28:52 | 0:28:53 | |
Muy bien. | 0:28:55 | 0:28:57 | |
Ah-ha, I got a "muy bien"! | 0:28:57 | 0:28:59 | |
So how many...how many empanadas does the average person eat? | 0:28:59 | 0:29:02 | |
Perfecto! | 0:29:07 | 0:29:09 | |
-Perfecto! -Perfecto. | 0:29:09 | 0:29:11 | |
Good, so presently, if everybody eats three or four, | 0:29:15 | 0:29:17 | |
we've done enough for one and a half people. | 0:29:17 | 0:29:20 | |
Caliente... | 0:29:21 | 0:29:23 | |
We seem to have a deal. The deal is that the vegetable ones | 0:29:23 | 0:29:26 | |
are going to be baked - she likes baked ones - and we're | 0:29:26 | 0:29:28 | |
going to do fried ones with the meat ones because I like them fried. | 0:29:28 | 0:29:31 | |
'Rosa crimps her meat empanadas differently to identify them, | 0:29:33 | 0:29:37 | |
'while mine get an egg wash and popped into the oven.' | 0:29:37 | 0:29:40 | |
'And so we have it, Rosa's fried meat empanadas | 0:29:50 | 0:29:53 | |
'and my baked veggie ones, ready for the gauchos, | 0:29:53 | 0:29:56 | |
'who are outside whiling away the time | 0:29:56 | 0:29:59 | |
'the way I'd imagine they always have. | 0:29:59 | 0:30:02 | |
'This asado is a pretty different from the one | 0:30:02 | 0:30:04 | |
'I had in Buenos Aires but there's one thing that appears | 0:30:04 | 0:30:07 | |
'at every asado, chimichurri, and it's my turn to make it.' | 0:30:07 | 0:30:11 | |
And it's pretty simple, not made up of very many ingredients at all. | 0:30:11 | 0:30:15 | |
Salt, first, | 0:30:15 | 0:30:17 | |
and over the top of that, we're going to put some hot water | 0:30:17 | 0:30:21 | |
just to make a bit of brine. | 0:30:21 | 0:30:23 | |
Some dried parsley, | 0:30:23 | 0:30:26 | |
some dried chilli, | 0:30:26 | 0:30:28 | |
some vinegar, | 0:30:28 | 0:30:30 | |
a little bit of oil, | 0:30:31 | 0:30:33 | |
pepper, | 0:30:34 | 0:30:36 | |
leave that to sit for a second | 0:30:36 | 0:30:38 | |
and it starts to come together pretty quickly. | 0:30:38 | 0:30:41 | |
So the story goes that this sauce actually comes from English soldiers | 0:30:42 | 0:30:47 | |
who came here in the early 1800s | 0:30:47 | 0:30:48 | |
and they were saying, "Give me curry, give me curry," | 0:30:48 | 0:30:51 | |
they wanted something spicy like they had in the days of the Raj in places like India, | 0:30:51 | 0:30:55 | |
and that was translated instead of "give me curry" to "chimichurri", | 0:30:55 | 0:30:58 | |
and chimichurri has stuck as the sauce. | 0:30:58 | 0:31:00 | |
That's really how simple it all is. | 0:31:01 | 0:31:05 | |
I like a bit more freshness | 0:31:05 | 0:31:06 | |
so I'm going to add a load of chopped parsley | 0:31:06 | 0:31:08 | |
and I think this is going to be perfect with this... | 0:31:08 | 0:31:10 | |
that big hunk of meat | 0:31:10 | 0:31:12 | |
that's sitting there slowly cooking away with the gauchos. | 0:31:12 | 0:31:15 | |
Look at that. | 0:31:16 | 0:31:17 | |
Give me curry, chimichurri. | 0:31:19 | 0:31:21 | |
Three hours ago, this was a stake of metal and raw meat. | 0:31:41 | 0:31:45 | |
Slowly all the fat's rendered away, | 0:31:45 | 0:31:47 | |
the meat is slowly coming off the bone, the fire is just licking it, | 0:31:47 | 0:31:53 | |
enjoying it, having fun with it, and it's just... | 0:31:53 | 0:31:56 | |
it...this whole thing has become something very, very beautiful. | 0:31:56 | 0:31:59 | |
I mean, this has been happening for centuries | 0:32:02 | 0:32:04 | |
and we in the UK know nothing about it. | 0:32:04 | 0:32:07 | |
I have not seen anything like this before in my life. | 0:32:07 | 0:32:10 | |
I've not felt like this for a very, very long time about food. | 0:32:10 | 0:32:14 | |
But that as a piece of meat, in my mind, is really special. | 0:32:14 | 0:32:18 | |
'Before I get stuck in to the main event, | 0:32:18 | 0:32:21 | |
'there's wine and Rosa's empanadas.' | 0:32:21 | 0:32:24 | |
That's good beer. | 0:32:25 | 0:32:27 | |
My first taste of Argentinian grass-fed beef, | 0:32:29 | 0:32:34 | |
straight off the Pampas, | 0:32:34 | 0:32:37 | |
as I've dreamt about for many, many years. | 0:32:37 | 0:32:39 | |
It looks amazing. | 0:32:40 | 0:32:41 | |
It tastes like real beef, it's smoky... | 0:32:45 | 0:32:48 | |
That's...heart-thumping stuff. | 0:32:49 | 0:32:53 | |
'Eating like this is a rare privilege. | 0:32:55 | 0:32:57 | |
'It's so authentic, | 0:32:57 | 0:32:59 | |
'and one thing's really clear, | 0:32:59 | 0:33:01 | |
'a gaucho is only as good as his knife.' | 0:33:01 | 0:33:05 | |
Little knife, big knife. | 0:33:05 | 0:33:08 | |
I want to taste this, it's really... | 0:33:10 | 0:33:12 | |
I made that. | 0:33:12 | 0:33:14 | |
-You made this? -Yeah. I'm rubbish at getting on a horse | 0:33:14 | 0:33:17 | |
but I'm really good at cooking. | 0:33:17 | 0:33:20 | |
Good. | 0:33:20 | 0:33:21 | |
JOHN LAUGHS | 0:33:21 | 0:33:23 | |
The feedlot beef is creamy, absolutely, | 0:33:27 | 0:33:30 | |
yes, it's tender, | 0:33:30 | 0:33:31 | |
yes, it's got good flavour, | 0:33:31 | 0:33:33 | |
but this is bold, it's big, | 0:33:33 | 0:33:36 | |
and to me it tastes like beef. | 0:33:36 | 0:33:38 | |
Wow. | 0:33:41 | 0:33:42 | |
What a way to eat. | 0:33:42 | 0:33:44 | |
What a way to cook. | 0:33:45 | 0:33:46 | |
What a way to live. | 0:33:46 | 0:33:48 | |
'Estancia Ombu, what an experience. | 0:34:02 | 0:34:06 | |
'What strikes me is that one of the things | 0:34:06 | 0:34:09 | |
'that made it special last night was that cut of meat we ate. | 0:34:09 | 0:34:13 | |
'One you simply don't find in the UK. | 0:34:13 | 0:34:16 | |
'Again I'm learning about the meat I love, | 0:34:16 | 0:34:19 | |
'and to find out more I'm following a gaucho tip-off.' | 0:34:19 | 0:34:23 | |
Besides the breed of beef, besides the lifestyle of beef, | 0:34:24 | 0:34:27 | |
one of the things I want to know about in Argentina | 0:34:27 | 0:34:29 | |
is their style of butchery, and that's what I'm about to do. | 0:34:29 | 0:34:33 | |
This is San Antonio de Areco, | 0:34:33 | 0:34:35 | |
and I'm off to see a butcher. | 0:34:35 | 0:34:37 | |
'The gauchos' favourite butcher is in a corner shop | 0:34:37 | 0:34:40 | |
'on the outskirts of San Antonio.' | 0:34:40 | 0:34:43 | |
Here we have Juan Carlos | 0:34:56 | 0:34:57 | |
and his wife, who's running the shop next door, | 0:34:57 | 0:35:00 | |
with everything from deep-frying baskets, | 0:35:00 | 0:35:02 | |
pots and pans and biscuits, all the way to the butcher. | 0:35:02 | 0:35:06 | |
'Juan Carlos is a butcher of few words. | 0:35:06 | 0:35:10 | |
'He lets his tools do all the talking, but as he gets to work | 0:35:10 | 0:35:14 | |
'I get to see the cuts of beef found on asados all over Argentina.' | 0:35:14 | 0:35:19 | |
Brilliant. | 0:35:23 | 0:35:25 | |
This is exactly what we had on our asado, which was on the cross. | 0:35:25 | 0:35:28 | |
This is all of this. | 0:35:28 | 0:35:30 | |
'This part of the animal's composed of hard-working muscle, | 0:35:30 | 0:35:33 | |
'so it's strong and dense, | 0:35:33 | 0:35:35 | |
'but slow-cooked, as it was last night, | 0:35:35 | 0:35:37 | |
'still tender and very tasty.' | 0:35:37 | 0:35:40 | |
For us in the UK, we might use the ribs, but not very much, | 0:35:40 | 0:35:43 | |
most of the meat's stripped back down and it's all minced. | 0:35:43 | 0:35:46 | |
'Far from mincing it, in a country that loves beef on the bone, | 0:35:46 | 0:35:49 | |
'this whole side can be turned into a classic Argentine cut. | 0:35:49 | 0:35:53 | |
'Tira de asado, or short-cut ribs. | 0:35:55 | 0:35:58 | |
'What's left on the hook are the parts of the animal | 0:36:00 | 0:36:03 | |
'most prized and popular in the UK.' | 0:36:03 | 0:36:06 | |
So ribs up this end, then further up you've got your sirloins, | 0:36:06 | 0:36:10 | |
your fillet is still inside, attached, | 0:36:10 | 0:36:12 | |
so you take your T-bones from around here | 0:36:12 | 0:36:15 | |
and then at the back here your... this top bit here | 0:36:15 | 0:36:18 | |
is the rump, your love handles. | 0:36:18 | 0:36:20 | |
Everybody thinks rump's your bottom, it's not, it's your love handles. | 0:36:20 | 0:36:24 | |
'These steak cuts may be more tender but not necessarily the most tasty.' | 0:36:24 | 0:36:29 | |
So now he's taken the fillet off - filet mignon, fillet steak. | 0:36:29 | 0:36:33 | |
Or, if you wrap it in pastry, beef Wellington, mate. | 0:36:34 | 0:36:37 | |
So this is the sirloin coming off. | 0:36:38 | 0:36:40 | |
Look at that. | 0:36:40 | 0:36:42 | |
That's a proper sirloin. | 0:36:42 | 0:36:44 | |
There's only a couple of tiny things which are minced | 0:36:44 | 0:36:47 | |
and turned into empanadas or whatever, | 0:36:47 | 0:36:49 | |
but the rest of them they're using as whole bits of meat | 0:36:49 | 0:36:52 | |
to be eaten on the bone or off the bone | 0:36:52 | 0:36:55 | |
and it's a shame that we in the UK have lost that art. | 0:36:55 | 0:36:58 | |
We want food quick, so we cut our meat up into thin slices | 0:36:58 | 0:37:02 | |
or we make them into steaks | 0:37:02 | 0:37:04 | |
or we mince it so it cooks really, really quickly. | 0:37:04 | 0:37:06 | |
We don't take these big muscles any more and slowly roast them, | 0:37:06 | 0:37:10 | |
it's a shame, but it's the modern world. | 0:37:10 | 0:37:12 | |
'Here in San Antonio de Areco | 0:37:15 | 0:37:16 | |
'the modern world seems to be kept at bay. | 0:37:16 | 0:37:19 | |
'This is a real gaucho town. | 0:37:20 | 0:37:23 | |
'I'd love to stay longer, but I've got a long road ahead, | 0:37:27 | 0:37:30 | |
'because, now I've seen the cattle of Argentina, the butchery, | 0:37:30 | 0:37:35 | |
'and I've cooked gaucho style, | 0:37:35 | 0:37:37 | |
'it's time to turn my attention to the professional world, | 0:37:37 | 0:37:40 | |
'and far to the west, | 0:37:40 | 0:37:42 | |
'at the foot of the Andes in the province of Mendoza, | 0:37:42 | 0:37:44 | |
'is a restaurant that is said to be a temple to the cooking of beef. | 0:37:44 | 0:37:49 | |
'Driving there is a pilgrimage | 0:37:51 | 0:37:52 | |
'which I'm hoping will lead me to the holy grail - | 0:37:52 | 0:37:55 | |
'a perfect plate of beef.' | 0:37:55 | 0:37:58 | |
So there we are, we've turned onto Route 7, | 0:38:02 | 0:38:05 | |
and my satellite navigation system tells me | 0:38:05 | 0:38:08 | |
I've only got 942 kilometres to go. | 0:38:08 | 0:38:11 | |
Route 7 all the way. | 0:38:11 | 0:38:13 | |
'Looks like this journey's going to be well in excess of ten hours, | 0:38:14 | 0:38:17 | |
'a bit of an endurance test. | 0:38:17 | 0:38:20 | |
'But in terms of navigation, I don't think I'm going to be challenged.' | 0:38:20 | 0:38:24 | |
There's nothing on this Route 7 except for a straight road, | 0:38:24 | 0:38:27 | |
it's just a straight road. | 0:38:27 | 0:38:29 | |
I mean, if I look at my rear vision mirror | 0:38:30 | 0:38:32 | |
there's a straight road behind me, | 0:38:32 | 0:38:34 | |
I look in front of me there's a straight road in front of me. | 0:38:34 | 0:38:37 | |
As far as the eye can see, just a straight road. | 0:38:37 | 0:38:40 | |
It's just crazy. | 0:38:40 | 0:38:42 | |
This is the craziest road I've ever been on in my whole life. | 0:38:42 | 0:38:45 | |
'Ten hours of straight road. | 0:38:50 | 0:38:52 | |
ARGENTINE FOLK MUSIC PLAYS | 0:38:56 | 0:38:58 | |
'And Argentine FM isn't helping. | 0:38:58 | 0:39:00 | |
'Pit stop required, see if I can't find myself a decent tune.' | 0:39:04 | 0:39:09 | |
I think I need a bit of rock'n'roll for the road tip. | 0:39:12 | 0:39:16 | |
I've got Acca Dacca, AC/DC. | 0:39:16 | 0:39:18 | |
Hells Bells, Shoot To Thrill, What Do You Do For Money Honey, | 0:39:18 | 0:39:22 | |
Giving The Dog A Bone, Let Me Put My Love Into You. | 0:39:22 | 0:39:26 | |
Fancy. | 0:39:26 | 0:39:28 | |
How do I get the CD out? | 0:39:28 | 0:39:29 | |
Oh, I love this sort of stuff, look. | 0:39:29 | 0:39:31 | |
Every type of empanada you could want. | 0:39:31 | 0:39:34 | |
You pull into a servo, all I wanted was a wee and cup of coffee. | 0:39:34 | 0:39:38 | |
Tortas, tarts. | 0:39:38 | 0:39:39 | |
Fernet for tonight. Might as well take that with me, that's good. | 0:39:39 | 0:39:43 | |
These are called alfajores. | 0:39:43 | 0:39:45 | |
They're like a sandwich biscuit. | 0:39:45 | 0:39:47 | |
I'm going to walk out with mountains of stuff | 0:39:47 | 0:39:49 | |
cos it's like a treasure trove. Accer Daccer. | 0:39:49 | 0:39:51 | |
AC/DC. | 0:39:51 | 0:39:53 | |
So I'm going to have to try each one to see which brand I like. | 0:39:53 | 0:39:57 | |
Coffee to take away, | 0:39:57 | 0:39:58 | |
and I get given a mate while I'm here. | 0:39:58 | 0:40:01 | |
Brilliant. | 0:40:02 | 0:40:04 | |
MUSIC PLAYS: Hell's Bells by AC/DC | 0:40:04 | 0:40:06 | |
Got my biscuits, my Accer Daccer... | 0:40:06 | 0:40:09 | |
..and I'm eating up the miles. | 0:40:10 | 0:40:12 | |
As for the road, no change. | 0:40:13 | 0:40:15 | |
Ah, this is the straightest road I've ever driven in my whole life. | 0:40:20 | 0:40:25 | |
I'm loving it, though. | 0:40:25 | 0:40:26 | |
'The scenery hasn't changed much but, | 0:40:33 | 0:40:36 | |
'with 500km of Route 7 under my belt, | 0:40:36 | 0:40:38 | |
'thankfully lunchtime has come around. | 0:40:38 | 0:40:41 | |
'With it, my chance to experience an Argentine institution.' | 0:40:44 | 0:40:49 | |
This is a roadside cafe, a parrilla, | 0:40:52 | 0:40:56 | |
which is like a barbecue area | 0:40:56 | 0:40:58 | |
and it's called El Camionero, which is a truck driver. | 0:40:58 | 0:41:01 | |
It's a truck stop in the middle of nowhere. | 0:41:01 | 0:41:03 | |
Hola. | 0:41:12 | 0:41:14 | |
Hola. | 0:41:14 | 0:41:16 | |
Now that's what you call a fire. | 0:41:16 | 0:41:17 | |
Hola. | 0:41:17 | 0:41:19 | |
Hola. Can I have a look? | 0:41:19 | 0:41:21 | |
Si. | 0:41:21 | 0:41:22 | |
Wow. | 0:41:26 | 0:41:28 | |
I want... I want a fire and I want meat, look. | 0:41:28 | 0:41:30 | |
Meat? | 0:41:30 | 0:41:32 | |
That's meat. | 0:41:32 | 0:41:35 | |
Wow, nice. | 0:41:35 | 0:41:37 | |
This I've never seen before. | 0:41:40 | 0:41:42 | |
He's put coals inside so it stays nice and hot, | 0:41:42 | 0:41:45 | |
you've got your own little grill plate | 0:41:45 | 0:41:47 | |
with a mixture of bits and pieces, | 0:41:47 | 0:41:49 | |
and then everybody gets to help themselves. | 0:41:49 | 0:41:51 | |
And look, can you hear that? GRILL SIZZLES | 0:41:51 | 0:41:54 | |
So it's grilling. | 0:41:54 | 0:41:55 | |
I mean, this is a truck stop on a highway. | 0:41:55 | 0:41:59 | |
Pull up and this is what you get. | 0:41:59 | 0:42:01 | |
This is a meat lover's paradise. | 0:42:01 | 0:42:03 | |
'Beef sausages, fat blood sausages and intestines, | 0:42:03 | 0:42:07 | |
'a mixed grill like no other.' | 0:42:07 | 0:42:10 | |
Ah... | 0:42:10 | 0:42:12 | |
So by winching this up.... | 0:42:12 | 0:42:14 | |
That's so clever. | 0:42:19 | 0:42:21 | |
This is called an asado | 0:42:21 | 0:42:23 | |
and the man who controls it is an asador, | 0:42:23 | 0:42:26 | |
a proper craftsman. | 0:42:26 | 0:42:28 | |
He understands fire and he understands food. | 0:42:28 | 0:42:31 | |
Because me, I would burn wood and coal in a barbecue | 0:42:38 | 0:42:42 | |
and then I would set the meat on top of it, | 0:42:42 | 0:42:44 | |
but this is what I should be doing, burning the wood separately | 0:42:44 | 0:42:48 | |
in a cage first, then laying it out and then cooking over it. | 0:42:48 | 0:42:53 | |
'So on my personal grill, tira de asado, the short-cut ribs, | 0:42:53 | 0:42:57 | |
'along with another cut I saw at the butcher's, vacio or flank, | 0:42:57 | 0:43:01 | |
'all for under a fiver.' | 0:43:01 | 0:43:02 | |
HE SPEAKS SPANISH | 0:43:04 | 0:43:06 | |
Ah, that should keep me going for lunch! | 0:43:09 | 0:43:11 | |
You've got to chew it. | 0:43:13 | 0:43:14 | |
It's not a steak, it's not a sirloin, it's not a rump, | 0:43:14 | 0:43:17 | |
it's not a fillet, it's a real piece of meat. | 0:43:17 | 0:43:19 | |
You've got to chew it and it tastes like beef | 0:43:19 | 0:43:21 | |
and it's been cooked beautifully. | 0:43:21 | 0:43:24 | |
'My meat feast hits all the right notes, | 0:43:24 | 0:43:27 | |
'but even my pit stop at El Camionero | 0:43:27 | 0:43:30 | |
'has taught me something new.' | 0:43:30 | 0:43:32 | |
I've watched somebody who understands fire | 0:43:32 | 0:43:35 | |
properly cook my lunch. | 0:43:35 | 0:43:36 | |
I've learnt something. I've loved watching it. | 0:43:36 | 0:43:39 | |
This is what I love to do, | 0:43:39 | 0:43:41 | |
and sitting down and eating it, I suppose, is the icing on the cake. | 0:43:41 | 0:43:45 | |
Brilliant! This is what I came to Argentina for. | 0:43:45 | 0:43:47 | |
'It's hard to imagine how I'm going to top the flame-fuelled meat | 0:43:53 | 0:43:56 | |
'I've eaten so far, | 0:43:56 | 0:43:58 | |
'but my next destination is legendary amongst beef lovers | 0:43:58 | 0:44:02 | |
'and there's not just one fire, but seven. | 0:44:02 | 0:44:06 | |
'To see this, I've got to keep my truck pointed west | 0:44:06 | 0:44:09 | |
'on Route 7, which is still - | 0:44:09 | 0:44:12 | |
'yep, you guessed it - straight.' | 0:44:12 | 0:44:15 | |
There's literally nothing but straight road. | 0:44:15 | 0:44:19 | |
Straight again, still a straight road. | 0:44:19 | 0:44:22 | |
Straight behind, straight in front. | 0:44:22 | 0:44:25 | |
I haven't been this straight for years! | 0:44:25 | 0:44:28 | |
HE LAUGHS | 0:44:30 | 0:44:31 | |
Oh, dear. | 0:44:34 | 0:44:36 | |
This will send you completely doolally. | 0:44:38 | 0:44:41 | |
If they're doing a bit of work on this road, | 0:44:41 | 0:44:43 | |
they've got a long way to go! | 0:44:43 | 0:44:45 | |
Ha, ha, ha! | 0:44:45 | 0:44:47 | |
Oh, look, exciting! | 0:44:47 | 0:44:49 | |
One of the electricity posts has changed, | 0:44:49 | 0:44:52 | |
it's different from the rest of them! | 0:44:52 | 0:44:54 | |
Ha, ha, ha! | 0:44:54 | 0:44:55 | |
'Route 7 is slowly but surely drawing me towards Mendoza | 0:44:58 | 0:45:02 | |
'to complete my beef-inspired road trip, | 0:45:02 | 0:45:05 | |
'but it's not just food I'm going for.' | 0:45:05 | 0:45:08 | |
DIAL TONE | 0:45:08 | 0:45:10 | |
'There's a friend there too.' | 0:45:10 | 0:45:11 | |
DIAL TONE | 0:45:11 | 0:45:13 | |
ON PHONE: Si? | 0:45:15 | 0:45:16 | |
G'day, Mata. It's John. | 0:45:16 | 0:45:17 | |
Hi! How are you? | 0:45:17 | 0:45:19 | |
I'm all right. | 0:45:19 | 0:45:20 | |
Tell me you're in Argentina. | 0:45:20 | 0:45:21 | |
I'm in Argentina. | 0:45:21 | 0:45:23 | |
I'm on a big, straight road. | 0:45:23 | 0:45:25 | |
So you're driving to Mendoza? | 0:45:25 | 0:45:27 | |
Yeah, driving to Mendoza now. | 0:45:27 | 0:45:29 | |
My birthday's on Saturday. | 0:45:29 | 0:45:31 | |
Your birthday! | 0:45:31 | 0:45:32 | |
I'm having a big barbecue, a big asado. | 0:45:32 | 0:45:34 | |
It'd be great if you can join us. | 0:45:34 | 0:45:36 | |
This weekend? | 0:45:36 | 0:45:37 | |
Yes! | 0:45:37 | 0:45:39 | |
How exciting! Argentina and your birthday, and an asado, brilliant! | 0:45:39 | 0:45:43 | |
Well, we'll see you then. | 0:45:43 | 0:45:44 | |
Bye, love. | 0:45:44 | 0:45:46 | |
That's pretty cool. | 0:45:46 | 0:45:48 | |
So, Mata... Mata's a friend of mine | 0:45:48 | 0:45:51 | |
I met doing food shows in England, and she makes wine so | 0:45:51 | 0:45:56 | |
when you're invited to a barbie, what do you do? You go to a barbie, | 0:45:56 | 0:46:00 | |
but what do you take to somebody who owns a vineyard in Argentina? | 0:46:00 | 0:46:06 | |
'Well, at least I've got, what? | 0:46:08 | 0:46:12 | |
'400km of Route 7 thinking time in front of me.' | 0:46:12 | 0:46:16 | |
Oh, look! Oh-ho, look! | 0:46:16 | 0:46:18 | |
We've got a little bend in the road! | 0:46:18 | 0:46:21 | |
Hold on tight, it's a bend! | 0:46:21 | 0:46:23 | |
Go around! Oh, guess what? | 0:46:23 | 0:46:26 | |
It's straight again. Ha, ha, ha! | 0:46:26 | 0:46:29 | |
'This road drives you crazy all right, | 0:46:29 | 0:46:31 | |
'but through the haze of madness, | 0:46:31 | 0:46:33 | |
'I've started to see something clearly.' | 0:46:33 | 0:46:35 | |
I thought I was a great cook, and I thought I was a great cook | 0:46:36 | 0:46:40 | |
at cooking outside, at cooking barbecues. | 0:46:40 | 0:46:42 | |
But what I've realised while I'm here in Argentina is that | 0:46:42 | 0:46:46 | |
I've been doing it wrong all my life. | 0:46:46 | 0:46:48 | |
That actually the fire that cooks the meat has to be made | 0:46:48 | 0:46:53 | |
before it goes anywhere near the barbecue. | 0:46:53 | 0:46:56 | |
That's pretty big to admit, | 0:46:56 | 0:46:58 | |
that actually I've been cooking a barbecue wrongly all my life. | 0:46:58 | 0:47:03 | |
Wow. | 0:47:05 | 0:47:06 | |
'The sun's setting but this drive's not over yet, | 0:47:08 | 0:47:10 | |
'and once again nature calls.' | 0:47:10 | 0:47:13 | |
Like anybody on a road trip I need to wee really bad, | 0:47:16 | 0:47:19 | |
so I stopped here at St Louis. | 0:47:19 | 0:47:21 | |
It's about 6 o'clock in the evening | 0:47:21 | 0:47:23 | |
and he's baking bread for tonight. | 0:47:23 | 0:47:25 | |
It's just brilliant! | 0:47:25 | 0:47:27 | |
The oven's obviously home-made, | 0:47:27 | 0:47:29 | |
because the chimney's an old tin can. | 0:47:29 | 0:47:31 | |
I love it! | 0:47:35 | 0:47:36 | |
Like the bread, right? This bread is just on trays, a tin, | 0:47:36 | 0:47:39 | |
there's a bit of metal all curled up, there's just bread. | 0:47:39 | 0:47:43 | |
'No dials on this bakers' oven. He's baking by feel.' | 0:47:43 | 0:47:47 | |
This whole country... This country is crazy. I love it. | 0:47:54 | 0:47:58 | |
The main highway from Buenos Aires to Mendoza, it's a thousand | 0:47:58 | 0:48:01 | |
kilometres long, it's straight and you go a bit bonkers on it, and then | 0:48:01 | 0:48:04 | |
you turn up there's a guy baking bread on the side of the road! | 0:48:04 | 0:48:07 | |
I've had lunch in a place that I never knew existed with | 0:48:07 | 0:48:10 | |
truckers and now I'm going to get some bread, look! | 0:48:10 | 0:48:13 | |
There you go, he's even got me some bread. | 0:48:13 | 0:48:15 | |
I mean, it's a great loaf of bread. | 0:48:19 | 0:48:22 | |
I mean, if it hit you, it'd kill you, | 0:48:22 | 0:48:25 | |
but, I mean, it's a big loaf of bread! | 0:48:25 | 0:48:27 | |
Yeah. Shall we take this with us? Cuanto? How much? | 0:48:27 | 0:48:31 | |
No! | 0:48:32 | 0:48:33 | |
I can't... I've got to do this, because I have to, my friend. | 0:48:34 | 0:48:37 | |
I've got to do a selfie. | 0:48:37 | 0:48:39 | |
Because you are rocking and rolling unbelievably amazing. | 0:48:39 | 0:48:42 | |
Right, come on, you, smile. | 0:48:42 | 0:48:46 | |
Let's see. | 0:48:46 | 0:48:47 | |
Bye, Mr Bread Man. | 0:48:50 | 0:48:51 | |
That guy was great. | 0:48:53 | 0:48:55 | |
Genuine, real, extraordinary and in a place like this, and look at this! | 0:48:55 | 0:48:58 | |
Look at that. Completely different landscape altogether. | 0:48:58 | 0:49:02 | |
Argentina just continues to surprise me. | 0:49:04 | 0:49:07 | |
'Route 7 actually continues all the way to the border of Chile. | 0:49:08 | 0:49:12 | |
'I'm not going that far. No way. | 0:49:12 | 0:49:15 | |
'Tomorrow brings me to my journey's end. | 0:49:15 | 0:49:18 | |
'A new day finds me back at the wheel, | 0:49:24 | 0:49:28 | |
'but now I've got mountains for company. | 0:49:28 | 0:49:30 | |
'This is Mendoza. | 0:49:33 | 0:49:36 | |
'The mountains are the Andes.' | 0:49:36 | 0:49:38 | |
'And I'm slowly approaching | 0:49:40 | 0:49:43 | |
'the place I've driven across Argentina to find - | 0:49:43 | 0:49:46 | |
'Siete Fuegos, the Seven Fires, | 0:49:46 | 0:49:49 | |
'a veritable temple of beef.' | 0:49:49 | 0:49:52 | |
I, erm, I think I may have landed in paradise. | 0:49:55 | 0:49:59 | |
There's kitchens in the world and then there's kitchens like that. | 0:50:01 | 0:50:05 | |
'In its short life, Siete Fuegos has become an essential destination | 0:50:05 | 0:50:08 | |
'for the foodie jet set, | 0:50:08 | 0:50:10 | |
'a place to experience the ultimate flame-fuelled beef.' | 0:50:10 | 0:50:15 | |
I want to learn about fire, | 0:50:15 | 0:50:17 | |
I want to know about beef, | 0:50:17 | 0:50:19 | |
and this place is as posh as you get in Argentina, | 0:50:19 | 0:50:22 | |
where fire and beef are king. | 0:50:22 | 0:50:26 | |
'In between services, | 0:50:26 | 0:50:27 | |
'head chef Diego Irrera has agreed to reveal its secrets.' | 0:50:27 | 0:50:31 | |
Hi. Hola. | 0:50:31 | 0:50:33 | |
So this is one fire, you have seven. | 0:50:33 | 0:50:36 | |
-Seven fires, yeah. -Seven fires. | 0:50:36 | 0:50:37 | |
-This one. -OK... | 0:50:41 | 0:50:43 | |
-This one. -OK, Infernillo. | 0:50:44 | 0:50:46 | |
This is called the Inferno, Little Hell. | 0:50:46 | 0:50:49 | |
And you put stuff in between that plate and it's ferociously hot. | 0:50:49 | 0:50:53 | |
'Fire number five is a pit in the ground, | 0:50:54 | 0:50:56 | |
'giving vegetables deep earthy and smoky flavours. | 0:50:56 | 0:51:00 | |
'Above it, fire six has a cauldron over it for stews and the like.' | 0:51:00 | 0:51:06 | |
And this, now number seven. Brilliant. | 0:51:06 | 0:51:09 | |
So the deal is, this is really, | 0:51:09 | 0:51:11 | |
very, very similar to what we saw with the gauchos. | 0:51:11 | 0:51:15 | |
This pit can hold a lot of animals. | 0:51:15 | 0:51:17 | |
These balls that look like something you hang from a Christmas tree, | 0:51:17 | 0:51:20 | |
they put chickens in. | 0:51:20 | 0:51:21 | |
I want one of these in my back garden. | 0:51:21 | 0:51:23 | |
'And so to my final lesson in beef. | 0:51:25 | 0:51:27 | |
'Diego has opted for what looks like something | 0:51:27 | 0:51:30 | |
'Fred Flintstone might chew on. | 0:51:30 | 0:51:32 | |
'But it's actually three rib cuts in one.' | 0:51:32 | 0:51:35 | |
This here is the eye of the meat. | 0:51:35 | 0:51:37 | |
DIEGO SPEAKS SPANISH | 0:51:37 | 0:51:40 | |
So this here is the bit that we used with the gauchos, | 0:51:40 | 0:51:43 | |
then the bones of course are the bits that we ate with | 0:51:43 | 0:51:47 | |
the guys in the truck stop which had been chopped up. | 0:51:47 | 0:51:49 | |
So what we've got now is this massive steak. | 0:51:49 | 0:51:52 | |
I've seen one of these before, and we call it a Tomahawk, | 0:51:52 | 0:51:56 | |
but I've never seen them cooked over fire. | 0:51:56 | 0:51:59 | |
'First a good rub of salt, then to the coals.' | 0:52:00 | 0:52:04 | |
But you know what is amazing is that this is exactly the same process | 0:52:04 | 0:52:07 | |
as the truck stop, exactly the same, so it's a posh restaurant | 0:52:07 | 0:52:10 | |
but they're using exactly the same equipment, | 0:52:10 | 0:52:12 | |
and posher bits of meat, absolutely. | 0:52:12 | 0:52:14 | |
That steak will cost a lot of money. | 0:52:14 | 0:52:16 | |
International clientele, that's what I've just worked out, | 0:52:16 | 0:52:19 | |
this place is about international clientele, isn't it? | 0:52:19 | 0:52:22 | |
It's about international people. Look at the environment. | 0:52:22 | 0:52:24 | |
These people are used to eating steaks. | 0:52:24 | 0:52:27 | |
'The expectation of the customers may be different | 0:52:27 | 0:52:30 | |
'from yesterday's parilla or the gauchos' asado, | 0:52:30 | 0:52:33 | |
'but the basic elements remain the same. | 0:52:33 | 0:52:36 | |
'This place just throws in some cool architecture | 0:52:39 | 0:52:42 | |
'and a dash of rock and roll.' | 0:52:42 | 0:52:45 | |
Whole tomatoes on coals. That's cool! | 0:52:45 | 0:52:47 | |
Looks to me like we've got sort of pizza | 0:52:50 | 0:52:52 | |
and we're going to cook it on the coals. | 0:52:52 | 0:52:54 | |
I mean, look at this, this is just, it's not even just on the coals, | 0:52:54 | 0:52:58 | |
he's then putting coals on top as well. | 0:52:58 | 0:53:01 | |
'And I've just realised this is | 0:53:01 | 0:53:03 | |
'the closest I've come to a vegetable in a week!' | 0:53:03 | 0:53:06 | |
Argentina is about simplicity, but beauty with it, | 0:53:06 | 0:53:12 | |
and this is it. A revelation! | 0:53:12 | 0:53:14 | |
Chimichurri. | 0:53:14 | 0:53:16 | |
Chimichurri, chimichurri! | 0:53:16 | 0:53:18 | |
'Another old friend - chimichurri!' | 0:53:18 | 0:53:21 | |
Chop-chop or crush? | 0:53:21 | 0:53:22 | |
'As Diego's customers would expect, | 0:53:23 | 0:53:25 | |
'his sauce uses the freshest ingredients Mendoza can provide. | 0:53:25 | 0:53:30 | |
-Oregano? -Oregano. -Si. | 0:53:30 | 0:53:32 | |
'It's the gourmet version of the stuff | 0:53:32 | 0:53:35 | |
'I had on the street in Buenos Aires.' | 0:53:35 | 0:53:37 | |
Beautiful! | 0:53:40 | 0:53:41 | |
'The time has come to see what I can really learn | 0:53:41 | 0:53:44 | |
'from my Argentinian modern master. | 0:53:44 | 0:53:46 | |
'And what I've got is a feast. | 0:53:49 | 0:53:52 | |
'Things I'm familiar with prepared in ways | 0:53:52 | 0:53:54 | |
'I've never experienced before. | 0:53:54 | 0:53:57 | |
'A flatbread and tomatoes cooked directly on smouldering coals. | 0:53:57 | 0:54:02 | |
'And the centrepiece, grass-fed rib eye steak, | 0:54:02 | 0:54:05 | |
'not tossed quickly in a pan but roasted for an hour, | 0:54:05 | 0:54:09 | |
'on the bone and over those same amazing coals.' | 0:54:09 | 0:54:13 | |
-Thank you very much. A fantastic lesson. -OK, enjoy. | 0:54:13 | 0:54:16 | |
Thank you very much indeed. I'm sorry you have to work. | 0:54:16 | 0:54:19 | |
What a bloke. | 0:54:19 | 0:54:20 | |
Very annoying, great cook, really good looking, | 0:54:20 | 0:54:23 | |
and looks like a rock star. | 0:54:23 | 0:54:25 | |
I mean, really? All in one? | 0:54:25 | 0:54:28 | |
'The question is how good is it? | 0:54:28 | 0:54:31 | |
'Time for my shot at the ultimate beef experience.' | 0:54:31 | 0:54:34 | |
The steak is tender. | 0:54:35 | 0:54:37 | |
It tastes of grass, it tastes of fire, it tastes of smoke. | 0:54:37 | 0:54:40 | |
It's just... | 0:54:40 | 0:54:42 | |
delicious. | 0:54:42 | 0:54:44 | |
I've come to this place to learn about the best steak cooked | 0:54:44 | 0:54:47 | |
in the best possible way over the best fire and that's what I've got. | 0:54:47 | 0:54:51 | |
It's about as good as it gets. | 0:54:52 | 0:54:54 | |
Si. | 0:54:57 | 0:54:58 | |
'My beef journey has come to an end. | 0:55:02 | 0:55:04 | |
'But my trip's not quite over yet.' | 0:55:06 | 0:55:08 | |
'Yesterday, everything I've learnt in Argentina came together. | 0:55:16 | 0:55:20 | |
'As for today, all I've got to do is to hang out with a friend | 0:55:23 | 0:55:26 | |
'at her birthday barbecue. | 0:55:26 | 0:55:28 | |
'And after much contemplation about her present, | 0:55:28 | 0:55:31 | |
'I've decided to get something at the last minute.' | 0:55:31 | 0:55:33 | |
Let's go. | 0:55:33 | 0:55:35 | |
'And so here I am. My last stop. | 0:55:35 | 0:55:38 | |
'And there's the birthday girl.' | 0:55:38 | 0:55:41 | |
Ah, happy birthday! | 0:55:41 | 0:55:42 | |
-You're here! -How are you? | 0:55:42 | 0:55:45 | |
-How you doing? Lovely to see you. -It's good to see you! | 0:55:45 | 0:55:49 | |
So, look, I know I shouldn't bring wine for you, | 0:55:49 | 0:55:51 | |
but, look, this wine I found on the side of the road. | 0:55:51 | 0:55:54 | |
-Is it, oh, so it's not Australian? -No, no, it's not Australian. | 0:55:54 | 0:55:57 | |
It's church wine. | 0:55:57 | 0:55:58 | |
-Church wine? -Yes. | 0:55:58 | 0:56:00 | |
-Oh, is that good? -It's church wine. | 0:56:00 | 0:56:01 | |
'Slight faux pas but I'm still allowed to do some serving up.' | 0:56:01 | 0:56:05 | |
How cool is this? | 0:56:06 | 0:56:08 | |
Mata's birthday, sun's shining, meat on the grill. | 0:56:08 | 0:56:11 | |
To you. Happy birthday! | 0:56:11 | 0:56:13 | |
I'm so pleased you're here for my birthday. | 0:56:13 | 0:56:15 | |
I'm so pleased to be here. Chin-chin. | 0:56:15 | 0:56:17 | |
-You brought me a bottle of wine for my birthday... -Yes. | 0:56:17 | 0:56:21 | |
I got you something. | 0:56:21 | 0:56:22 | |
-Oh, that's, oh, oh! -It's the gaucho knife. | 0:56:22 | 0:56:26 | |
Oh, oh, thank you! | 0:56:26 | 0:56:30 | |
THEY LAUGH | 0:56:30 | 0:56:32 | |
-It's not ready because it's blunt, as you can see. -Right. | 0:56:32 | 0:56:36 | |
You now as a gaucho, that knows how to make an asado, | 0:56:36 | 0:56:41 | |
you will have to sharpen it the way you like it. | 0:56:41 | 0:56:44 | |
You know, I'm shaking, I honestly... | 0:56:44 | 0:56:46 | |
Thank you so much, I feel... | 0:56:46 | 0:56:48 | |
I mean this, I feel really honoured, | 0:56:48 | 0:56:51 | |
I do, cos this country is like... | 0:56:51 | 0:56:54 | |
It's just been such an enlightening place. | 0:56:54 | 0:56:56 | |
You guys are so... No, seriously, you are so lovely, | 0:56:56 | 0:57:00 | |
and to come and see you and to finish my journey here with you | 0:57:00 | 0:57:04 | |
and get this to go away with... | 0:57:04 | 0:57:06 | |
-Well, it's a simple present. -Thank you so much. | 0:57:06 | 0:57:09 | |
Happy... Happy bloody birthday! | 0:57:09 | 0:57:12 | |
That's more like it. | 0:57:12 | 0:57:13 | |
Argentina has been a surprise at every turn. | 0:57:20 | 0:57:24 | |
That is an armadillo. | 0:57:26 | 0:57:29 | |
Whoa, whoa, whoa. | 0:57:29 | 0:57:30 | |
And me and my mate, my truck, have done about 1,200 kilometres, | 0:57:33 | 0:57:39 | |
and just loved every single minute of Argentina. | 0:57:39 | 0:57:41 | |
I got grease on my hands, smoke all through my clothes, | 0:57:45 | 0:57:48 | |
but I don't care. | 0:57:48 | 0:57:50 | |
What you should do is let the world unravel round the outside of you | 0:57:50 | 0:57:53 | |
and I am who I am, I do what I do. | 0:57:53 | 0:57:55 | |
You know, John Torode is a bloke who cooks and is lucky enough | 0:57:55 | 0:57:59 | |
to have driven across Argentina. | 0:57:59 | 0:58:01 | |
I say, Argentina, I love you. | 0:58:01 | 0:58:03 | |
Next time, in France, top chef Monica Galetti | 0:58:05 | 0:58:08 | |
searches for the origins of our favourite French produce. | 0:58:08 | 0:58:12 | |
This is like a candy store. | 0:58:12 | 0:58:15 | |
From the romance to the reality... | 0:58:15 | 0:58:18 | |
It's running for its life. | 0:58:18 | 0:58:19 | |
..she'll discover a world she'll never forget. | 0:58:19 | 0:58:22 | |
I could do a bit more of this. | 0:58:22 | 0:58:24 |