Open fire cooking is the oldest form of cooking in human history — and it's also the most exciting. There's something primal and deeply satisfying about cooking over real wood fire: the smell of the smoke, the crackle of the flames, the way the heat transforms raw meat into something extraordinary.
The Pampa Flame Masterclass in the Hunter Valley is NSW's most authentic open fire cooking experience. Under the guidance of Givago Garcia Tissot — a Brazilian-trained chef, veterinarian, and Australia's leading gaucho specialist — you'll learn to cook over real wood fire using the traditional techniques of South America's gaucho tradition.
What is Open Fire Cooking?
Open fire cooking means cooking directly over wood or charcoal flames — not on a gas BBQ, not in an oven, but over real fire. It's the foundation of the South American gaucho tradition, and it produces flavours that simply cannot be replicated by any other method. The Maillard reaction (the browning of meat) happens faster and more intensely over open fire, creating a crust that seals in juices and develops complex flavour compounds. The smoke from the wood adds another layer of flavour that is unique to each type of wood.
The Gaucho Tradition
The gaucho is the South American cowboy — a figure of independence, skill, and deep connection to the land. The gaucho tradition of open fire cooking developed on the pampas of Argentina, Uruguay, and southern Brazil, where cattle were plentiful and wood fires were the only means of cooking. Over centuries, the gauchos developed a sophisticated set of techniques for cooking over open fire — techniques that Givago Garcia Tissot has spent decades learning, practising, and teaching.
The Parrilla: The Gaucho's Kitchen
The parrilla is the traditional South American 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 open fire cooking. At the Pampa Flame Masterclass, you'll learn how to set up and manage a parrilla, how to build and control a wood fire, and how to cook a range of cuts to perfection using the gaucho method.
Espeto: Cooking on Skewers
Espeto is the Brazilian technique of cooking meat on long metal skewers over open fire. It's one of the most dramatic and delicious methods in the gaucho repertoire — the skewers are loaded with meat, positioned over the fire, and rotated periodically to ensure even cooking. The most iconic espeto cut is picanha (rump cap), cooked in a distinctive C-shape to protect the fat cap. You'll learn the espeto technique at the masterclass, along with the secrets of Brazil's most iconic BBQ cuts.
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.