No trip to Adelaide would be complete without a visit to Gaucho's Argentinian Restaurant, which prides itself as being Australia's first Argentinian restaurant.
Established in 1985, Gaucho's offers many dishes that Argentinian cuisine is best known for: beef, pork and an elaborate selection of grilled meat dishes. The name Gaucho's comes from the original pioneers of Argentina who roamed the vast plains of the Patagonian grasslands, the pampas.
|Ciabatta with extra virgin olive oil and house made dukkah at Gaucho's Argentinian Restaurant, Gouger Street, Adelaide|
Starting with ciabatta bread with olive oil and dukkah, and warm, marinated mixed olives, we trawled through the extensive menu which is broken down into courses: entrada (entrée), primer plato (first course), segunda plato (second course) and firma plato (signature dishes).
|Oliva - Warmed mixed olives with chilli, paprika, tequila and lime|
|Churrasco Grande - Wagyu rump|
The first plate to arrive was the Churrasco Grande; a 500-gram wagyu rump steak with a marble score of 8+, aged for over 42 days and sourced from Mayura Station in Limestone Coast, South Australia.
The rump was well cooked to medium-rare as ordered, delectable with just a pinch of salt and very, very tender with the wagyu marbling giving it a buttery texture. There was also the light chimmichurri marinade that Gaucho's put on all its steaks to give them their signature finishing.
|Bife De Chorizo - New York style porterhouse|
|Six-hour slow-cooked beef ribs coated with blue cheese sauce|
The single rib was served with a blue cheese sauce that surprisingly wasn't overpowering but complemented the beef, providing it with a draping of flavour alongside colourful vegetables on the side of the wooden board.
|Hand cut fried potatoes with rosemary and sea salt|
With their mid-sized cuts, the potatoes were crunchy on the outside and wedges-fluffy on the inside, seasoned with rosemary, sea salt and paprika to finish.
|Verduras verde - Seasonal greens sauteed with olive oil, lemon and fresh chilli|
|Pera ensalada - Salad of pear, witlof, radicchio, pecorino and roasted walnuts|
I loved the balance of flavours of the salad, from the saltiness of the pecorino to the bitterness of the radicchio to the sweet slices of pear.
Being my second time at Gaucho's since few years ago, not much has changed. Gaucho's has retained its simplicity and ability to present good Argentinian dishes at its purest form - making it a worthwhile stop if you're ever down under in Adelaide.