The recipe collection
Argentinian recipes, for Australian kitchens.
Twenty-five proper Argentinian recipes, tested in our Bondi Beach kitchen with ingredients you can actually find in Sydney. Asado, milanesa, chimichurri, alfajores, empanadas. No substitutions that ruin the dish, and specific notes on which Sydney butcher or deli to visit.
Recipes
25 dishes
Categories
5 food groups
Sourced from
Sydney butchers
Tested in
Bondi kitchen
Why this collection exists
Proper Argentinian recipes, not generic BBQ blogs.
Most Argentinian recipes online are written by people who have never cooked one. Substitutions that kill the dish. Ingredients you cannot buy in Australia. Vague timings that leave you guessing. This collection is different. Every recipe is one we cook ourselves, every ingredient is sourced from a Sydney supplier we use, and every technique is tested on Australian produce.
The recipes
Twenty-five dishes 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
Asado argentino
The traditional Argentinian Sunday asado, scaled for 8 to 10 guests. Cuts, fire timing, and every Sydney butcher source you need.
Sauce
Chimichurri
The essential Argentinian sauce. Chopped, not puréed. Proportions calibrated for the asado table and tested with Australian parsley.
Street food
Choripán
Grilled chorizo criollo in crusty bread with chimichurri. Argentina's national street food, made properly with Sydney-sourced chorizo.
Starter
Provoleta
Grilled aged provolone with oregano and chilli. The asado opener, cooked in a cast iron pan straight on the embers.
Grill
Matambre a la pizza
Thin flank steak topped with tomato sauce and mozzarella, grilled or oven-finished. An Argentinian pub classic.
Classic Mains
Main
Milanesa napolitana
Breaded veal escalope topped with ham, tomato, and mozzarella. Argentina's family-dinner classic, using Australian beef scotch.
Main
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.
Comfort
Pastel de papas
Argentinian shepherd's pie, heavier on the beef and lighter on the potato. Winter-weekend cooking at its most comforting.
Pasta
Ñoquis del 29
Potato gnocchi eaten on the 29th of every month for luck. Italian-Argentinian tradition, with the family-origin tomato sauce.
Pizza
Fugazzetta
Argentinian-style stuffed onion pizza. Double mozzarella, caramelised onion, no tomato. A Buenos Aires pizzería institution.
Stew
Locro
The national dish. A hearty corn and beef stew traditionally served on May 25th. Slow cooked, layered with spice and history.
Stew
Carbonada criolla
Beef stew with pumpkin, peach, corn and sweet potato. Served in a hollowed-out pumpkin for the full experience.
Stew
Guiso de lentejas
The Argentinian lentil stew. Chorizo, pancetta, red lentils, pumpkin. The winter Sunday pot every Argentinian kitchen knows.
Sides & Smaller Dishes
Side
Tortilla de papas
Potato and onion omelette, Argentinian style. Thicker than Spanish tortilla, served at room temperature with bread.
Side
Ensalada rusa
Argentinian potato salad with peas, carrots, and mayonnaise. The asado side no one makes fuss about but everyone finishes.
Sauce
Salsa criolla
Diced tomato, onion, capsicum, red wine vinegar, olive oil. The fresher, sharper alternative to chimichurri.
Christmas
Vitel toné
Cold sliced veal with creamy tuna sauce. The Argentinian-Italian Christmas table staple. Made the day before.
Empanadas & Pastries
Empanadas
Empanadas salteñas
Salta-style empanadas with potato, cumin, and hand-cut beef. The traditional northern Argentinian recipe, properly folded and baked.
Pastry
Humita
Grated sweet corn, onion, capsicum, and cheese, wrapped in corn husks and steamed. Northern Argentina and Andean tradition.
Pastry
Pastelitos criollos
Fried puff pastry filled with quince or sweet potato, glazed with sugar syrup. National holiday treat, May 25th classic.
Pastry
Torta frita
Fried flatbread, traditionally eaten on rainy afternoons with mate. A simple recipe that every Argentinian grandmother knows by heart.
Bread
Pan casero
Argentinian home-style bread. Simple, forgiving, versatile. The kind of bread every abuela has in the oven on Sundays.
Breakfast
Medialunas de manteca
Argentinian-style sweet croissants. Smaller and sweeter than French, glazed with syrup. The standard café breakfast in Buenos Aires.
Sweets & Dulce de Leche
Sweet
Alfajores de maicena
Cornflour shortbread biscuits sandwiched with dulce de leche and rolled in coconut. Argentina's most-loved sweet, made properly.
Sweet
Dulce de leche
Homemade from scratch. Milk, sugar, vanilla, bicarb, and three hours of slow stirring. Deeper flavour than any supermarket jar.
Dessert
Flan con dulce de leche
Silky caramel custard topped with dulce de leche and whipped cream. The asado dessert. Make it the day before.
Dessert
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 things make Argentum recipes different from everything else you'll find online about Argentinian food.
01
Sydney-sourced ingredients.
Every ingredient is one you can actually buy in Sydney. Chorizo criollo from Theo's Cecinas, vacío from Achura in Brookvale, dulce de leche from The Argentinian Market, dried oregano from your local grocer. No "if you can find it" disclaimers. We name the suppliers.
02
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.
03
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.
Where can I buy Argentinian ingredients in Sydney?
Each recipe names specific Sydney suppliers for the ingredients it uses. As a general map: Achura Meat Market (Brookvale) for Argentinian cuts of meat. Theo's Cecinas (Fairfield West) and Carnes Latinas (Hurlstone Park) for chorizo criollo and morcilla. The Argentinian Market online for pantry staples like yerba mate, dulce de leche, and alfajores. La Torre Cake Shop (Fairfield) for fresh Argentinian pastries. We also wrote a full Latino food map of Sydney that covers every country.
Are the recipes authentic?
Yes. Every recipe has its Argentinian roots preserved. Where Australian ingredients require adjustments (different beef cuts, flour protein content, or produce varieties), we note the adjustment and explain why. You will not find "easy" shortcut versions that compromise the dish.
Can beginners cook these recipes?
Most, yes. Each recipe has a difficulty rating: easy, moderate, or advanced. Chimichurri, salsa criolla, and milanesa de pollo are great starters. Asado, fugazzetta, and medialunas require more experience. Every recipe includes chef's notes flagging the common mistakes to avoid.
Do you have vegetarian Argentinian recipes?
Yes. Several recipes in the collection are meat-free: humita, fugazzetta, tortilla de papas, pan casero, torta frita, ñoquis del 29, and all the sweets. Argentina has a stronger vegetarian tradition than people realise, especially in its Italian-influenced pasta and pizza dishes.
Which recipe should I start with?
Chimichurri. It takes fifteen minutes, uses ingredients you already have, and once it's in your fridge it elevates everything you grill for the next two weeks. Second, milanesa de pollo for a weeknight dinner. Third, alfajores de maicena if you want to bake something your family will talk about.
Are nutritional details included?
Every recipe includes approximate calorie and protein estimates per serving. For detailed macros, the Argentinian cooking tradition is not one of precise measurement: stews, empanadas, and asado all vary by cook and cut. Use our estimates as a guide rather than gospel.
Can I cook these recipes if I am not in Sydney?
Absolutely. The recipes work anywhere, the only Sydney-specific element is the sourcing notes. If you are cooking from Perth, Melbourne, or overseas, substitute with your local Latin American or Argentinian butcher and deli. The techniques and quantities are universal.
Are there new recipes being added?
Yes. We add new recipes as we cook them. Seasonal recipes around the Argentinian holidays (Carbonada in autumn, Vitel Toné in December, Pastelitos for May 25). Follow us on Instagram @argentumempanadasau or join the newsletter to hear when new ones are live.
When you do not want to cook
Handcrafted empanadas, delivered.
Premium Argentinian empanadas made in our Bondi Beach kitchen. Five flavours, a vegan option, ready from frozen in 18 to 22 minutes. Delivered across Sydney.
For your next event
Catering, Argentinian style.
Empanadas, salads, and chimichurri catered for weddings, corporate lunches, birthdays and boat parties. Sydney wide, baked fresh or delivered frozen.