[스크랩] 타우랑가에 새로 생긴 브라질 스테이크 하우스 - `IntensiFire`

뉴질랜드 타우랑가에 전세계의 음식이 모이고 있습니다.

 

타우랑가 시내 스트랜드 초입, 스타벅스 위에 있던 뷔페식당 Valentine's 자리에 브라질의 스테이크 하우스(IntensiFire)가 새로 오픈했다는 기사입니다.  남미 카우보이들이 즐겼던 브라질 전통 스테이크 맛을 볼 수 있는 곳으로 저녁 식사만 제공합니다.

 

저도 브라질의 리오 데 자네이로, 상파울로 등을 여행할 때 전통 브라질 고기 전문점(churrascaria)을 찾은 적이 있어 개인적으로 반갑기도 하고, 그 때 맛본 여러 다양한 고기 맛도 아직 기억에 남습니다.

 

쇠꼬치에 끼워 숯불 화덕에서 구운 소고기,양고기,돼지고기, 닭고기 등을 웨이터가 테이블로 갖다 줍니다. 그중에서 자기가 먹고 싶은 고기를 고르면 테이블 위에서  원하는 만큼 잘라 접시에 담아줍니다. 샐러드 바도 옆에 있습니다.

 

3코스 세트 메뉴는 $47.    (이러면 금방 문 닫는 것 아닌가요?)

 

주소: 115 The Strand, Tauranga Central, Tauranga

전화: 07-577 9311

 

영업시간:   일요일 -월요일 5:00pm - 9:00pm 

                 Tuesdays Closed

                 수요일-목요일 5:00pm - 9:00pm

                 금요일-토요일 5:00pm - 9:30pm

 

Time for a South American Adventure – Barbecued Meats Gaucho-Style 

Dining out in Tauranga now has some real ethnic diversity, thanks largely to some enthusiastic immigrants from various parts of the globe. Among the most recent, a young couple from Brazil have launched the city’s first churrascaria, or traditional Brazilian steakhouse.

 

It’s tempting to contemplate how far the city’s come, in terms of cuisine from faraway lands. Long-time residents will remember the novelty of authentic Italian restaurants such as Picolo Italia, when it first opened in Grey Street. The same premises now house a fine Mexican restaurant, while next door is the charming Cafe Versaille. A stone’s throw away is great dim sum at Eastern Ocean Restaurant. And so it should be - choices.  

 

Taking up residence upstairs on the corner of The Strand and Spring Street, IntensiFire - billed as ‘the Real Steak House’ by its owners Alvaro Calegare and Virginia Nandi - has already been described as an exquisite slice of Brazil.

 

‘Al’ hails from Brazil’s largest city of Sao Paolo, but Virginia comes from the south, Rio Grande Do Sul (you need to hear that rolling off the tongue in Portuguese), where their South American-style rotisserie originates. Churrasco, Portuguese for ‘barbecue,’ is roasting with  charcoal.

 

It originated with the gauchos, the South American cowboys who herded cattle on the continent’s huge pampas. In the modern version of the gauchos’ barbecues on open fires, ‘espeto corrido’ service centres on meat waiters who come to your table with knives and a  large skewer – speared with meats ranging from beef and pork, to lamb and chicken.

 

“It’s like a parade,” explains Al, “we bring one skewer at a time to present to the customer. If they like it, we carve off a part in front of them – so they can choose what they want, and don’t want.”    “We keep on bringing different skewers to satisfy everybody,” he says of the all-you-can-eat approach.

 

The couple have made the dining experience as traditional as possible. The staff dress in traditional clothing, the distinctive baggy pants worn for riding, teamed with white shirts. “The way we serve, the way we cook...even the music is traditional from the south of Brazil,” says Al.

 

While many travelers will insist the most tender meat they’ve ever eaten was in South America, Al Calegare is adamant that New Zealand has “amazingly good meat – which makes our life easier.”  The meats are cooked on a rotisserie over a charcoal fire. Most of the meat is the same as that found in any supermarket, although different cuts are sought. 

 

The cooking is simple, with a view to enhancing the flavour of the individual cut, with rock salt one of the key ingredients. Cuts of beef are liberally coated with the salt that “acts magically,” says Al. The cuts of meat absorb enough salt to become “extremely flavourful,” while most  drops off in the cooking process, before the meat is carried to the table.  “We are never going to over-salt the meat – each cut absorbs just enough to enhance its own particular flavours.” Some meat is also cooked with beer in another traditional method. The alcohol tenderises the meat and produces flavour. “We don’t overdo it – just a touch,” says Al. 

 

IntensiFier’s traditional dishes extend beyond the skewers of meat to a bean stew, and a rice and kidney beans dish, which is eaten daily in Brazil for lunch or dinner.

 

The $47 set price provides for several courses including soup, a selection of Brazilian appetisers such as fried cassava, and lots of salads laid out buffet-style.  Food writers before me have noted the price is competitive when you weigh up the cost of a three course meal – especially one that includes a good steak. 

 

The buffet station has everything from pasta primavera, chicken lasagne, stuffed tomatoes and mushrooms, caramelised kumara and pumpkin, and mashed potatoes.  A Brazilian potato and carrot mayonnaise is made daily. More “exotic” salads include green apple and beetroot.

Maybe it’s time for a little South American experience...

출처 : 뉴질랜드 타우랑가 이야기

글쓴이 : Robin&Hugh 원글보기

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