Taste Of Argentina In Goa

A Culinary Delight By Chef Franco

26 Nov, 2016 by Nolan Mascarenhas

Nestled along the pristine Arossim Beach and 15-minutes away from the airport, Park Hyatt Goa Resort and Spa is a charming Indo-Portuguese village housing 250 Pousada style guest rooms and suites. Set within 45 acres of landscaped gardens, with glimmering waterways and lagoons, the resort is a perfect reflection of the character and vivacious heritage of Goa. Known for their culinary delights through the Masters of Food & Wine series, Chef Franco brings a flavour of Argentinian grills to the shores of Goa paired with South American red and white wines. The 'Park Hyatt Masters of Food and Wine' is a series of sophisticated culinary and beverage experiences hosted at Park Hyatt locations around the world. 

This exotic Masters of Food and Wine evening begins with an educative and interactive session by Chef Franco as he demonstrates the art of perfecting Argentinian cuisine, with delicately balanced the aromatic flavours. There is a cooking class followed by an alfresco dining experience at The Verandah, with an assorted buffet of authentic Argentinian grills and South American wines. The alluring Argentinian specials include a delectable spread of vegetarian delights such as roasted asparagus and tomatoes with mixed salad, roasted peppers and sautéed spinach, melted goat provolone cheese with cherry tomato jam, fresh herb sauce with honey and rosemary roasted potatoes, garlic cream, chimichurri and Malbec wine sauce.

The non vegetarian live stations will be serving up lamb loin with roasted tomatoes, asparagus, rocket leaves and Malbec sauce, roasted sea bass with vegetables (rescoldo) celery salad, lemon chicken with roasted peppers and sautéed spinach. Pork ribs accompanied by rosemary potatoes, roasted garlic cream chimichurri and malbec wine sauce, lamb rack with mixed salad, chimichurri and garlic cream are on everyones palate as they witness this spectacle. 

The highlight of the dinner is touted to be the seven hours roasted lamb tied to the cross, over hot charcoal of Quebracho. An indulgent dessert counter will offers some delightfully fresh desserts like crème caramel with whipped cream and caramel sauce, pancakes with dulce de leche, rice pudding with cinnamon and orange and lastly ricotta lemon tart.

Written By



An award winning photojournalist, Nolan is torn between food & travel. Having held multiple exhibitions across- he loves to capture the essence of a meal or moment through his lens. Known for his love of food he believes in making viewers salivate over drool worthy pictures, titilating their palates over social media. His photography added vivid dimensions through his contribution to the book The Culinary Heritage of Goa which won the Gourmand Best in the World for Historical recepies in 2015. Author of the ever popular food/travel blog www.nolansatwit.com, many have commonly referred to his wit or 'twit'iness. A recepient of the prestigious REX Karmaveer Chakra award by UNESCO he spends most of his time divided between sampling the various offerings of the gastronomic world and his unending quest for new and far flung places.

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