We managed to grab 5 minutes with Diego in the Zoilo kitchen this week – here’s what he had to say:
– What are your favourite ingredients to cook with at the moment?
Wild garlic, Jersey Royals & lamb.
– What are your top tips for Easter cooking? Apart from eating asado at Zoilo of course!
With this beautiful sunshine, it’s a great opportunity for the first BBQ of the year. Light a fire & embrace seasonal produce at its best, such as lamb & asparagus. Do a simple salad as a side dish, with Jersey Royals & green peas, quail eggs & anchovy mayo.
– If you had to pick anything but Malbec, which red wine would be your go to?
Definitely Pinot Noir, especially CHACRA from Patagonia Argentina