It’s very pleasant to pass a Friday evening with good friends, a glass or two of wine (Charles Wiffen sauvignon blanc) and the first barbeque of the season.
However, just a wee quibble, having been to Argentina, no food from a gas barbeque – not even fresh asapragus – can match that from an asado like this. . .
. . . which was cooked by an Argentinean friend for a party at our place in February.
Or this in Argentina:
Or this in Uruguay:
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Homepaddock 
The Cook and I have never never experienced meat like that bred, fed and cooked in Argentina. I don’t know what the secret is. Is it the breeding? The feeding? The spices? Whatever, it’s to die for.
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Adolf – breeding, feeding, spices/herbs and the way it’s cooked – slowly, over embers not flames.
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Makes me feel very hungry and envious as well
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Sauvignon blanc? Not an Otago Pinot Noir?
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Adam – everyone else wanted white, and the Wiffen wine (from Marlborough) is lovely.
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I second the Wiffen recommendation – but their reisling is even better, I think.
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Gorgeous.
Although not for the vegetarians in the audience.
Which makes it all the more gorgeous.
MEAT!!!!!!
Can’t wait for my next trip back and a BBQ. Do miss them.
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I’ve had a couple of barbies already.
But it was getting dark as my cook can be on the slow side.
But you do have longer summer nights down south.
Now, I’m quite partial to the Wildfire Brazilian BBQ, which has branches in Takapuna, Viaduct, and Onehunga.
But while you can gorge yourself on much meat, I thought it was a little salty on my last visit.
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