Chile is a four thousand kilometer string-bean of a country that follows the Andes from the deserts of the north to the glaciers of the south. In between there’s thousands of valleys where life revolves around cattle, fruit and growing grapes. Chile’s culinary tradition came about largely a result of the encounters between two opposing cultures, the native Indians and the Spanish conquistadors.
Empanadas, the national dish that exemplifies the country’s Spanish foundation.
The colourful restaurants of Santiago,
Café con Piernas, literally translated, coffee with legs. Santiago’s risqué coffee bars with their micro skirted (and less) coffee makers.
La Vega market -the staples of Chile, beans, corn and unusual fruits, prickly pears, pepinos and lucuma.
Unusual seafood and cooking with chef Coco Pacheco.
Kiwi winemaker Peter Mackey talks about the vast Chilean wine industry and hosts an asados, a Chilean style barbeque where a kilo of meat per person is the rule.
Hacienda Los Lingues. Be cosseted in old world sumptuousness in a building which is 350 years old.