HERMANOS
Nibble on tapas and mains, such as the steak topped with crab chevre cream and zippy chimichurri at this rustic Latin spot.
Nibble on tapas and mains, such as the steak topped with crab chevre cream and zippy chimichurri at this rustic Latin spot.
Chef/Owner Alfonso Maury Corrientes Make chimichurri ahead if possible and set in fridge for three days to let flavours develop. Ingredients Empanada Shells 1 cup all purpose flour 1 tsp…
Chef/Owner Alfonso Maury Corrientes Ingredients Pizza dough 4 1/4 cups refined flour 3 1/2 Tbsp dry yeast 1/2 tsp sugar 1 Tbsp salt 2 Tbsp grape oil 2 cups cold…
Chef/Owner Alfonso Maury Corrientes Ingredients 2 pizza dough balls 2 cups mozzarella 5 jumbo onions, thinly sliced oregano olive oil water Pizza Dough Chef’s Tip: Using cold water and grape…
Chef/Owner Alfonso Maury Corrinetes Chef’s Tip: Using cold water and grape oil to help avoid a fast raise of dough. Ingredients Pizza dough 4 1/4 cups refined flour 3 1/2 Tbsp…
Take a unique meat tour of Brazil, carved up table side by charming gauchos. A large, window wrapped dining room accented with colourful glass is the setting for an all-you-can-eat…
Located in the heart of the historic Exchange District, this Argentinean pizzeria pays homage to its namesake avenue in Buenos Aires with everything from art to wine and books. On…
Chef Irene Chapski Carnaval Brazilian BBQ Picanha refers to the fat-ridged cap of meat at the tip of the sirloin and is a specialty of Brazilian barbeque. This rare cut is stocked at Miller’s…
Chef Irene Chapski Carnaval Brazilian BBQ A glaze made with vibrant red sumac gives this pork its luscious colour. The spice can be found at bulk barn. Ingredients 2 Tbsp chilli powder 2…