Following our injection of tourism, it was time to settle for a volunteer placement once again-this time spending 6 weeks in San Rafael, Mendoza region, wine country!
Quite the different proposition to Aldea Luna, here were volunteering at an Argentinian finca and boutique hotel-as we had arrived during low season there weren’t too many guests to tend to, and so we spent a lot of the time preparing the hotel for high season.
While we had the experience of organic farming in isolation in Northern Argentina, here we found ourselves tending to horses, llamas, chickens, dogs, cats and geese in the shadows of the Andes. Daily duties were simply to feed the animals and tend to any odd jobs around the hotel, and to sort out lunch for Nicole, the owner, and her parents, Hugo and Carmen. Once again we found ourselves in a predominantly vegetarian environment, and to be honest I thoroughly enjoyed adding a number of delicious vegetarian recipes to my repertoire…Including the taste sensation of beetroot, carrot, ginger and garlic gyoza!
Overall it was a super relaxed and thoroughly social placement-Nicole, Hugo and Carmen were absolutely brilliant, and we had many a laugh and good night!
As with all of our placements, even though the work didn’t exactly fall into the ‘life skills’ category-it was invaluable to work with someone like Nicole-who has an keen eye for detail and impeccably high standards. Not surprisingly there are a number of awards from TripAdvisor proudly displayed in the lobby of the hotel.
San Rafael itself is a quaint little town full of bodegas and, more importantly, delicious ice cream parlours. Obviously it wouldn’t be acceptable to be in Mendoza region without some wine tasting, and so we indulged in the local favourite of Jean Rivier to whet our appetites-an appetite that would be fed quite regularly during the remainder of our time in Argentina! Here we also finally broke our duck on Argentinian ice cream, and what an experience that was. Cheap and delicious gelato, with a list of flavours as long as your arm, ice cream is something of a passion in Argentina, and now we truly understood why!
Other highlights from our time here came from interaction with the guests and Nicole’s friends-particularly the opportunity to attend, and then conduct, Argentinian BBQs-or asados as they are known. Unlike the British equivalent, where you go to the shops grab as many burgers and sausages as possible before rushing to a gas powered BBQ to cook them before the sunshine disappeared, an asado is a much more considered event. Obviously the fact that you have glorious sunshine certainly helps-so great big hunks of meat would be slow cooked over a couple of hours on wood coals made from burning local hardwoods…Certainly no gas powered BBQs or bags of coal to be found here! Chorizos, morcillas (black pudding), chinchulines (cow small intestines), mollejas (sweetbread), and other organs, are served first while the larger cuts of beef are left to slow cook over the coals.
The result is a wonderfully tender and smoky beef sensation, including the salty deliciousness of small intestines (chinchulines), a delicacy that, prior to tasting, I would have definitely turned my nose up at!
Obviously it helps that you get to use Argentinian beef, regarded by some (mostly Argentinians, obviously!) to be the best beef in the world…Why? The beef’s quality apparently comes from the grass the cattle feed on. Unlike other countries, most Argentine cows are not fed on grains, but are raised eating grass in the pampas, the biggest beef producing region of the country where open flat plains dominate the landscape.
All of this washed down with wonderful red wine-obviously!
For sure it was an unexpected injection of some luxury into our volunteer journey-and we did get pretty comfortable there-but by the end of the 6 weeks we were ready to continue, a bus journey across the Andes awaited, Chile was calling!