Recipes for a Good Time by Elvis Abrahanowicz and Ben Milgate

  • Fish fingers

    Fish fingers

    from Recipes for a Good Time: Stories, Food and Cocktails from Bodega, Porteno and Gardel's Bar Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz

    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; Small plates - tapas, meze; Argentinian
    • Ingredients: cuttlefish; levain bread; river salt flakes; sashimi grade kingfish; coriander leaves; limes; brown onions; white peppercorns; mojama tuna
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Notes about this book

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Notes about Recipes in this book

  • TCB punch

    • debkellie on January 31, 2014

      An excellent party starter: goes down really easily but beware the after kick from this mule! These boys know how to party!

  • Pan de casa

    • debkellie on January 31, 2014

      The sourdough for cheats: worth the effort. Nice light rolls.

  • Brussels sprouts

    • claudia_4o6vvr on April 04, 2026

      Incredible. Every time. Excellent for a dinner party

  • Milk buns

    • debkellie on October 08, 2018

      These make "mini" slider rolls dividing the dough into 30. I made 25 and they were a nice dinner size roll. Very sweet on the palate, but a lovely dough to work with.

  • Milk buns filling No 3: pulled pork

    • debkellie on October 08, 2018

      I used pork belly not shoulder as that was what was on hand. Sous vide for 18 hours at 165/75... absolutely divine.

  • Andalusian buck

    • meggan on February 07, 2026

      easy drinking friend

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Reviews about this book

  • Stonesoup

    While there’s a lot of amazing meat recipes, it’s worth buying just to find out their secret to their amazing Brussels sprouts with lentils.

    Full review
  • ISBN 10 1743364377
  • ISBN 13 9781743364376
  • Published Oct 01 2015
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

Beautifully made, this is a book which captures the spirit of Argentina and the joy of good food, eaten well

The kitchens of Argentina are the inspiration for the sensational food at Sydney restaurant Porteño. Voted Best New Restaurant by the Sydney Morning Herald, Time Out Sydney, and Gourmet Traveller in 2011, chefs Ben Milgate and Elvis Abrahanowicz continue to wow packed houses with super-slow-cooked meats and seafood, alongside fresh and inventive vegetable dishes. This relaxed and exuberant atmosphere translates perfectly to their new book—collecting 50 of their best known recipes from Slow-Cooked Lamb to Suckling Pig, mouth-watering crispy-fried brussel sprouts, accented by their luscious cocktails the beautiful photography will transport you to Buenos Aires by way of Sydney.  Includes dual measures.

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