South American BBQ is not a single tradition — it's a rich tapestry of techniques, cuts, and rituals that vary from Argentina to Brazil to Uruguay. What unites them all is the primacy of open fire, the quality of the meat, and the social ritual of cooking and eating together.
The Pampa Flame Masterclass in the Hunter Valley brings all of these traditions together in one hands-on experience. Under the guidance of Givago Garcia Tissot — a Brazilian-trained chef and veterinarian with decades of gaucho cooking experience — you'll learn the authentic techniques of asado, churrasco, and parrilla over real wood fire.
Argentine Asado: The Original Open Fire Tradition
Asado is the cornerstone of Argentine and Uruguayan culture — a slow, social ritual centred on wood fire and premium beef. Unlike American BBQ, which uses smoke and indirect heat, asado is cooked directly over wood embers on a parrilla grill. The technique is deceptively simple: good fire, good meat, and patience. At the Pampa Flame Masterclass, you'll learn to build and manage an asado fire, select the right cuts (picanha, costela, and whole beef ribs), and cook them to perfection using the gaucho method.
Brazilian Churrasco: Fire and Skewers
Brazilian churrasco is the art of cooking meat on long metal skewers (espeto) over high heat. The most iconic cut is picanha — the rump cap — cooked in a distinctive C-shape on the skewer to protect the fat cap. Churrasco is faster and more theatrical than asado, with the meat carved tableside in the traditional rodízio style. You'll learn the espeto technique, how to manage high-heat fire for churrasco, and the secrets of Brazil's most iconic BBQ cuts.
Gaucho Parrilla: The Synthesis
The gaucho tradition synthesises the best of Argentine and Brazilian BBQ into a distinctive style that is uniquely South American. Givago Garcia Tissot's approach draws on both traditions — the patience and precision of asado, the drama and flavour of churrasco — combined with his scientific understanding of meat and fire. The parrilla (the grill itself) is the centrepiece of the gaucho kitchen, and learning to use it properly is the foundation of everything you'll cook at the masterclass.
Why the Hunter Valley is the Perfect Setting
The Hunter Valley's open countryside, clean air, and relaxed atmosphere make it the ideal setting for an authentic South American BBQ experience. The region's agricultural heritage and love of great food align perfectly with the gaucho tradition. Pampa Flame's masterclass is held in Cessnock — the heart of the Hunter Valley — making it accessible from Newcastle, Central Coast, Lake Macquarie, Maitland, and beyond.
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.