The recipe collection
Argentinian recipes, for Australian kitchens.
Argentinian recipes include empanadas, asado, chimichurri, milanesa and alfajores. This collection brings traditional dishes, regional empanada guides and practical cooking notes together for Australian kitchens, with Sydney sourcing where useful.
Why this collection exists
Argentinian recipes, tested for Australian kitchens.
Each recipe combines traditional Argentinian technique with ingredients available in Australia, clear timings and practical Sydney sourcing notes. These are dishes we cook ourselves and test with Australian produce.
The recipes
Recipes from Argentina.
Filter by category or browse the full list. Each recipe includes ingredients, method, Sydney sourcing notes, and chef tips. Click through to read the full recipe.
Grill & Asado
Asado argentino
The traditional Argentinian Sunday asado, scaled for 8 to 10 guests. Cuts, fire timing, and every Sydney butcher source you need.
Chimichurri
The essential Argentinian sauce. Chopped, not puréed. Proportions calibrated for the asado table and tested with Australian parsley.
Choripán
Grilled chorizo criollo in crusty bread with chimichurri. Argentina's national street food, made properly with Sydney-sourced chorizo.
Provoleta
Grilled aged provolone with oregano and chilli. The asado opener, cooked in a cast iron pan straight on the embers.
Matambre a la pizza
Thin flank steak topped with tomato sauce and mozzarella, grilled or oven-finished. An Argentinian pub classic.
Classic Mains
Milanesa napolitana
Breaded veal escalope topped with ham, tomato, and mozzarella. Argentina's family-dinner classic, using Australian beef scotch.
Milanesa de pollo
The chicken version. Panko-crumbed and pan-fried, served with lemon wedges and a green salad. Faster than the beef, always a hit.
Pastel de papas
Argentinian shepherd's pie, heavier on the beef and lighter on the potato. Winter-weekend cooking at its most comforting.
Ñoquis del 29
Potato gnocchi eaten on the 29th of every month for luck. Italian-Argentinian tradition, with the family-origin tomato sauce.
Fugazzetta
Argentinian-style stuffed onion pizza. Double mozzarella, caramelised onion, no tomato. A Buenos Aires pizzería institution.
Locro
The national dish. A hearty corn and beef stew traditionally served on May 25th. Slow cooked, layered with spice and history.
Carbonada criolla
Beef stew with pumpkin, peach, corn and sweet potato. Served in a hollowed-out pumpkin for the full experience.
Guiso de lentejas
The Argentinian lentil stew. Chorizo, pancetta, red lentils, pumpkin. The winter Sunday pot every Argentinian kitchen knows.
Sides & Smaller Dishes
Tortilla de papas
Potato and onion omelette, Argentinian style. Thicker than Spanish tortilla, served at room temperature with bread.
Ensalada rusa
Argentinian potato salad with peas, carrots, and mayonnaise. The asado side no one makes fuss about but everyone finishes.
Salsa criolla
Diced tomato, onion, capsicum, red wine vinegar, olive oil. The fresher, sharper alternative to chimichurri.
Vitel toné
Cold sliced veal with creamy tuna sauce. The Argentinian-Italian Christmas table staple. Made the day before.
Empanadas & Pastries
Carne cortada a cuchillo
What knife-cut beef means, how it changes texture and where the technique appears in Argentina.
Regional empanadas of Argentina
A province-by-province guide to meats, seasonings, folds and cooking methods across Argentina.
Spanish vs Argentinian
How Galician empanadas, Spanish empanadillas and Argentinian empanadas differ in format, dough and tradition.
Empanadas salteñas
Salta-style empanadas with potato, cumin, and hand-cut beef. The traditional northern Argentinian recipe, properly folded and baked.
Humita
Grated sweet corn, onion, capsicum, and cheese, wrapped in corn husks and steamed. Northern Argentina and Andean tradition.
Pastelitos criollos
Fried puff pastry filled with quince or sweet potato, glazed with sugar syrup. National holiday treat, May 25th classic.
Torta frita
Fried flatbread, traditionally eaten on rainy afternoons with mate. A simple recipe that every Argentinian grandmother knows by heart.
Pan casero
Argentinian home-style bread. Simple, forgiving, versatile. The kind of bread every abuela has in the oven on Sundays.
Medialunas de manteca
Argentinian-style sweet croissants. Smaller and sweeter than French, glazed with syrup. The standard café breakfast in Buenos Aires.
Empanada Knowledge
Understand the regional traditions, folds, cooking methods and cultural differences behind the empanada.
Argentinian vs Chilean
Compare size, dough, pino filling, cooking style and the role each empanada plays at the table.
Argentinian vs Mexican
Wheat pastry, regional Mexican doughs, baking, frying and the different fillings found across both countries.
Empanadas around the world
Follow the filled-pastry family across Latin America and see where the Argentinian tradition sits.
The repulgue, explained
How the traditional fold seals the pastry, identifies fillings and gives Argentinian empanadas their shape.
Baked vs fried
How each method changes texture, pastry and service, including traditional beef-tallow frying.
Recipe vs frozen
A practical comparison of time, technique, storage and when each option makes sense for a Sydney household.
Sweets & Dulce de Leche
Alfajores de maicena
Cornflour shortbread biscuits sandwiched with dulce de leche and rolled in coconut. Argentina's most-loved sweet, made properly.
Dulce de leche
Homemade from scratch. Milk, sugar, vanilla, bicarb, and three hours of slow stirring. Deeper flavour than any supermarket jar.
Flan con dulce de leche
Silky caramel custard topped with dulce de leche and whipped cream. The asado dessert. Make it the day before.
Panqueques con dulce
Thin pancakes rolled with dulce de leche. Childhood dessert in every Argentinian household, a weeknight dessert in fifteen minutes.
Our approach
Recipes that work in Sydney.
Three principles guide every recipe in the Argentum collection.
Sydney-sourced ingredients.
Every ingredient can be sourced in Sydney. We name useful suppliers for specialist items and offer practical Australian alternatives where appropriate.
Tested on Australian produce.
Australian beef cooks differently to Argentinian beef. Australian flour has different protein content. Australian tomatoes are different varieties. Every recipe has been tested in our Bondi kitchen using Australian ingredients, with timings and adjustments that actually work here.
Proper technique.
No shortcuts that ruin the dish. No food processor chimichurri. No microwave milanesas. No "easy" versions that abandon what makes the dish Argentinian. Where a recipe takes three hours, we tell you why, and we tell you how to spread the work across two days if you need to.
Common questions
About the collection.
From the Argentum kitchen
Cook the recipes. Or let us start dinner.
Explore Argentinian cooking from scratch, or fill the freezer with empanadas born in Bondi Beach and finish the table with Pedro's chimichurri.
When you do not want to cook
Empanadas from a brand born in Bondi Beach.
Five core flavours, including a vegan option, delivered frozen across Sydney and ready from frozen in 18 to 22 minutes.
For your next event
Catering, Argentinian style.
Empanadas, salads and chimichurri for weddings, corporate lunches, birthdays and boat parties. Choose baked boxes, frozen for self-bake, or fried service by custom quote.