The Top Ten Dishes of 2019
San Telmo, Pastuso, Palermo, Asado
As we approach the end of another fantastic year, we can’t help but reflect on the experiences we’ve had especially when it comes to our menus. We decided to ask Stephen Clark, Oliver Gould, Mikey Dalton and Juan Berbeo what dishes made the top of their lists for the year, whether they were new items that quickly became popular or perhaps classic dishes that always pop up on every kitchen docket. How many of these dishes are on your list of favourites?
Flan con Dulce de leche – San Telmo, Palermo and Asado
There is a reason why this much loved Argentinian dessert has been a permanent on the menus at San Telmo, Palermo and Asado. Made with dulce de leche, eggs, milk and vanilla this flan takes the form of a classic crème caramel gently wobbling on the plate surrounded by caramel. Served with a healthy dollop of dulce de leche on top and a scattering of salted peanut praline, all you need is a little Pedro Ximenez and an alfajor to finish.
Asado’s Lengua
When it came time for Oliver Gould to select Asado’s favourite menu items for 2019 it was a no brainer that the lengua would be his first pick. One of the most ordered items from Asado’s pintxos menu, this grilled beef tongue skewer served with lashings of chimichurri has converted many diners who had always shied away from offal. Described by many of the staff as “Some of the best meat you will ever eat” the lengua has a rich beefy flavour with a tender texture that almost melts when you eat it. Go on, give it a whirl!
San Telmo’s Calamar
One of the newer additions to San Telmo’s menu this year. Lightly scored cuttlefish is cooked in a flash over the hot coals keeping it tender but flavourful and charred. Served with tiny bites of savoury morcilla (blood sausage, a house specialty), tomato, almond hummus and fresh watercress. This dish instantly became popular with the masses for it’s unique and delicious flavour combination and bold presentation.
Asado’s Vieira
A crowd favourite at Asado. A Hervey Bay scallop baked over the coals in a compound butter that contains Jamon, red onion, garlic, chives, cayenne pepper, tomato, brandy and breadcrumbs. It goes without saying that this bite is packed with flavour. Perfectly paired with a glass of sangria too!
Juan Berbeo from Pastuso, Oliver Gould from Asado & Palermo, Mikey Dalton from Palermo and Stephen Clark from San Telmo
Want to see all of your favourite Chefs in action? Be sure to get your tickets booked for La Familia Latina on Saturday March 21st - This one off event for the Melbourne Food & Wine Festival will showcase the talents of Stephen, Oliver, Mikey and Juan across the afternoon, exploring both Argentina and Peru! La Familia Latina on Saturday March 21st
San Telmo - 14 Meyers Place, Melbourne
Pastuso - AC/DC Lane, Melbourne
Palermo - 401 Little Bourke Street, Melbourne
Asado - 6 Riverside Quay, Southbank