Asado is more than a cooking method — it's a way of life. In Argentina and Uruguay, the asado is the centrepiece of every social gathering: a slow, patient ritual of fire, meat, and community that has been practised for centuries. The Pampa Flame Masterclass brings this tradition to the Hunter Valley, where you'll learn the authentic techniques of asado and parrilla under the guidance of Givago Garcia Tissot.
Unlike generic BBQ classes that teach you to cook on a gas grill, the Pampa Flame Masterclass is the real thing: wood fire, a traditional parrilla, and the gaucho techniques that produce the most flavourful meat you've ever tasted.
What is Asado?
Asado (from the Spanish 'asar', to roast) is the Argentine and Uruguayan tradition of slow-cooking meat over wood embers on a parrilla grill. It's distinguished from other BBQ traditions by its use of wood (not charcoal), its slow cooking times, and its focus on large, whole cuts of beef. The asador (the person who tends the fire and cooks the meat) is a respected figure in South American culture, and the asado is a social event that can last all day.
The Parrilla: Argentina's Sacred Grill
The parrilla is the traditional Argentine grill — a simple iron grate over a wood fire, with adjustable height to control the heat. It's the centrepiece of every asado, and learning to use it properly is the foundation of Argentine BBQ. The parrilla allows the asador to create different heat zones — high heat for searing, medium heat for slow cooking, and low heat for resting — all on the same grill. At the Pampa Flame Masterclass, you'll learn to set up and manage a parrilla, and use it to cook a full asado feast.
The Cuts: What Makes Argentine Beef Special
Argentine beef is world-famous for its quality, and the asado tradition has developed specific cuts that are rarely seen in Australian butchers. Picanha (rump cap), costela (beef ribs), vacío (flank), and entraña (skirt steak) are all staples of the Argentine asado. At the masterclass, you'll learn which cuts to choose, how to prepare them, and how to cook them to perfection on the parrilla.
Chimichurri: The Gaucho's Sauce
No asado is complete without chimichurri — the classic Argentine herb sauce made from parsley, garlic, oregano, red wine vinegar, and olive oil. It's served as a condiment alongside the meat, and its bright, acidic flavour cuts through the richness of the beef perfectly. At the masterclass, you'll make chimichurri from scratch using the traditional gaucho recipe.
What You'll Learn at the Masterclass
Your Host: Givago Garcia Tissot
Givago is a Brazilian-qualified veterinarian, chef, and Australia's leading open fire BBQ specialist. He was the first Gaucho practitioner to cook at Sydney's Vivid Festival, and has spent decades mastering the art of asado, parrilla, and churrasco.
His masterclasses are intimate, hands-on, and deeply educational. You'll leave not just with a full stomach, but with skills and knowledge you'll use for the rest of your life.