Eat, Pray, Love: Steak

Gaucho's is an Argentinian restaurant which is situated strategically on Gouger Street near Chinatown. Being the original pioneers of Argentina, the second largest country in South America and Latin America region, the Gaucho's have roamed the country's vast plains, the pampas. He is a cowboy who practices his ancestor's tradition, raising herds and hinting ostriches. As these heroes fight against Spain successfully, they become a symbol of freedom and remain today a romantic evocation of skilful horsemanship and manly conduct.

Given that Argentinian and Mexican food have some similarities, Argentinian food is popular for its meaty meals and chumichurri sauce which goes along well with grilled meat. This restaurant is about steaks and signature Argentinian sauce.

The interior of the restaurant exudes romantic and high-end ambience. It is interesting that the kitchen is situated in the middle of the restaurant, dividing the seatings into front and back part.

Churrasco Grande Reserva Wagyu

Consists of 500g Wagyu rump, grain fed minimum 100 days, marble score of 8+, aged minimum 42 days, sourced from Alexandrina Region, SA. Add on of de Setas, mixed mushroom with caramelised leek and thyme.

This Wagyu beef is sourced from Mayura Station, being known for its award winning full blood Wagyu. If you do not opt for add on of sauce, Wagyu will be served with olive oil and sea salt to preserve its unique flavour.

Wagyu knowledge:

Wagyu cattle are draft animals which have high physical endurance, yielding more intra-muscular fat or 'marbling' to provide a ready source of energy.
Wagyu beef is being known as the best beef in the world. The best Wagyu is from Japan, but Australia provides the best in world outside Japan.
It takes approximately 2.5 years for Wagyu cattle to become ready for market.
The cattle spend their first 6-10 months with their mother until weaning, then they are fed 400-500 days on high energy diet in strict Japanese style.
Marble score, rated at the 5/6th rib of loin muscle is used to catagorise the quality of the beef. The higher the marble score, the more velvety and finer the meat is.
The meat after cooking is not only tender, but has a characteristically sweet flavour due to the soft unsaturated fat which can dissolves in the mouth.
Full blood Wagyu is the Japanese Black Wagyu that has not had any other breed introduced into their bloodlines. It is being highly graded, 9+.

500g Wagyu is indeed a big portion for a person to savour. It is definitely worthwhile to try Wagyu beef as it tastes significantly different from the normal steak! It is soft yet tender, an indescribable sensation! Accompanying by the mushroom sauce, the Wagyu beef is moist and you can literally see blood flowing out of the meat as you cut. A top notch luxury!

Churrasco Grande Reserva Wagyu

This main course is served with hand cut fried potatoes, rosemary and sea salt. The potatoes are not very salty and complement well with the Wagyu beef.

Hand cut fried potatoes, rosemary and sea salt

Cordero

Chimmi Churri Marinated Lamb Loin Chops with Chorizo Smashed Potatoes and Wilted Baby Spinach

The smashed potatoes is mushy and taste really unique with the addition of chorizo (sausage). This lamb loin chops can be enjoyed with ready-served chummi churri sauce on the table. This can further enhance the flavour of the sauce in the chops.

Cordero

Pescado Del Dia

Fish of the day - Salmon and mussels

The salmon is just ordinary but the accompanying grain is special. It is yellow in colour and has the texture similar to couscous. I wish I can know its name!

Salmon and Mussels

Vaquita Cordobessa

250g Eye fillet, pasture fed , aged minimum 28 days, from Margaret River WA, served with chummi churri, fresh chopped garlic, chives and lemon

This eye fillet is so much behind if it is compared to Wagyu beef. However, the lemon which gives tangy sensation to the steak makes the eye fillet well balanced in flavour. This steak is not served with any side dishes, so you have to order extra sides if you want a meal with more variety.

Beefy knowledge:

Pasture fed beef is healthier and lower in fat. The cattle have yellow-coloured fat as they absorb carotene from the grass.
Grain fed cattle are fed on nutritionally balanced and high energy diet. The beef has marginally higher overall fat content than pasture fed cattle. Due to uniformity of the feed, grain fed beef has more consistent meat colour, fat colour and higher levels of marbling. Grain fed beef normally costs more than pasture fed beef.
Eye fillet is a steak cut from the tenderloin of a beef cattle. It is a less exercised area where the meat is considered the most tender cut of beef. It is relatively lean and has very little fatty tissue. It has a mild flavour and hence responds well to sauces. Eye fillet is normally the cheapest cut of beef.

Vaquita Cordobessa

Thanks to Gaucho's and this blog post, I know more 'beefy' knowledge. On a side note, Gaucho's is also popular for its porterhouse steak. Hope you guys enjoy the post!

Gaucho's Argentinian Restaurant

Website: http://www.gauchos.com.au/
Address: 91 Gouger Street, Adelaide, SA 5000.
Trading hours: 11.30am-3pm (Mon-Fri), 5.30pm-Late (Mon-Sun)

Love, Victoria

Continuing from the batik cake post, here I am finding myself to fall in love in sharing good food around. This time off, let's go to Adelaide, Australia for a brunch at A Hereford Beefstouw.

A Hereford Beefstouw is a steak house established by a family in Denmark. Over 41 years, it has grown to 14 restaurants across 4 countries, Denmark, Greenland, Sweden and now Australia. This restaurant in Adelaide was officiated at Hutt Street on September 2011.

Xiang Ting and I had sealed a deal to redeem our lunch voucher which costed $29 for two from Scoopon (a popular site for Australian to get good deals) after our final exam in November. Upon reaching the restaurant, I was awestruck by the restaurant design. It has a classic Scandinavian (a historical cultural-linguistic region in Northern Europe characterized by a common ethno-cultural Germanic heritage and related languages that includes the three kingdoms of Denmark, Norway, and Sweden) design and modern art.

The exterior of A Hereford Beefstouw

The interior of the restaurant looks even more splendid and classy. It has a serving table where the waiter and waitress had their final perfect touch on the plating. The salad bar enables its customers to make their own salad.

Interior: Serving table and salad area

In addition, there is a huge array of wine available. Wine can go perfect with a lunch too.

Interior: Wine display

Customers can choose to sit at the balcony overlooking Hutt Street and enjoying the warm sunlight too.

Perfect lunch environment

Besides the pleasant environment, its waiters and waitresses were friendly too. I can't help but notice the details imprinted on their cutlery and table. It manufactures its tables, chairs and knives on their own. In here, you can feel that you are welcomed and given full attention.

Engraved knife

Engraved salt container

Engraved table number

Okay! It's time to go for the menu and feed our growling stomach.

Front page of menu: introduction of A Hereford Beefstouw

We were allowed to order two types of sandwiches each from the Danish Smorrebrod Menu (lunch menu). This was what we had ordered:

I ordered fried fillet of flounder and roast beef with remoulade. The fish was pan fried with bread crumb and crunchy. Roast beef was roasted to perfection and A Hereford Beefstouw's pride is in its own fine beef herd of high quality. Remoulade (yellowish, similar to tartar sauce, contains curry, horseradish, paprika, anchovies, caper and a host of other items) accompanied both beef and fillet well.

Roast beef with remoulade (above)
Fried fillet of flounder with remoulade (below)

Xiang Ting ordered the snack plate and ox tongue. The snack plate consists of pork liver pate (meat paste from pork liver), beef aspic (clear jelly made of beef stock and gelatin) and corned beef (salt-cured beef). Besides that, she ordered corned ox tongue and Italian salad too. I liked the salad a lot.

Veterinarian's midnight snack with pork liver pate, beef aspic and corned beef (above)
Corned ox tongue with Italian salad (below)

A satisfied stomach and a happy heart, this is what A Hereford Beefstouw aims to give its customer. And this was what we felt after the lunch. Next time off, I would like to try its famous Wagyu Beef. Do wait for me, A Hereford Beefstouw!

Love, Victoria.

Website: http://a-h-b.dk/eng (Make your booking online)

Address: 143 Hutt Street, Adelaide, SA 5000.
Trading hours: Mon-Fri (11.30am-2pm), Mon-Sun (5.30pm-10pm)

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