This recipe is an Argentinian favourite, and there are many variations. Wikipedia even lists variations on the folk tales that relate to the origin of the name.

Beef cooked on the barbecue or Asado is the staple of Argentinian food and Malbec is the staple wine of Argentina; together they make a formidable food pairing. This sauce is not subtle, it requires a robust wine.

The word Asado means both the cuts of beef and the method of cooking - slow barbecuing in large pieces.

The essential ingredients of this strongly flavoured sauce are garlic, parsley, oil and vinegar.

Chimichurri Sauce

* 4 or 5 cloves of garlic, peeled, and chopped coarse
* 1 cup fresh parsley leaves you can also use coriander
* 1 or more red jalapeno chilies, deseeded, chopped coarsely
* 1/4 cup fresh oregano leaves, or 1 tsp dried oregano
* 1/3 cup red wine vinegar
* 1/2 cup olive oil
* Pinch salt and some ground black pepper

Combine the garlic and jalapeno in food processor and pulse to mince finely. Add oregano and parsley; pulse to finely chop. Alternatively you can use a pestel and mortar.

Add remaining ingredients and process until smooth.

You can just chop the ingredients finely with a knife if you have time or don’t have a processor.

Use immediately or refrigerate in a jar for a few days until ready to use.

I like to use this to baste on top of thick pieces of steak as they are being grilled. Add some more chimichurri as you serve the steak. Chimichurri sauce can also be used with spicy grilled sausages.

A dish like Grilled Steak with Chimichurri Sauce needs a strong, rustic wine. A varietal Malbec wine is the way to go.

This variety was overlooked for many years in Australia, but savvy winemakers are now using its powerful varietal characteristics to produce some impressive dry red wines.

Malbec wine in Australia

Here is a Zinfandel food pairing suggestion from food and wine writer Fiona Beckett.

This is a really robust pasta dish from Fiona who has her own regularly updated site www.matchingfoodandwine.com

The Zin gives a richer, more warming flavour than the usual tomato-based sauce, Fiona says.

You can use rigatoni, penne or similar pasta in this recipe.

Ingredients: Serves 4

350g Italian sausages or other coarsely ground 100% pork sausages
4 tbsp olive oil
1 medium aubergine/eggplant (about 250-300g) cut into cubes
1 medium onion (about 150g), peeled and finely chopped
1 medium red pepper (about 150g), de-seeded and cut into roughly 2 cm
squares
2 cloves of garlic, peeled and crushed
1 rounded tbsp tomato puree
1 level tsp dried oregano
175ml zinfandel or other full bodied fruity red wine
175ml fresh chicken or light vegetable stock made with a teaspoon of
vegetable bouillon powder
350g dried rigatoni or penne pasta
4 heaped tbsp freshly chopped parsley
Salt and freshly ground black pepper

Method

Slit the sausage skins with a sharp knife, peel off the skin and chop the sausage meat roughly. In a large frying pan or wok heat 1 tbsp of the olive oil and brown the sausagemeat breaking it up with a spatula or wooden spoon. Remove the meat from the pan with a slotted spoon and set aside.

Add another 2 tbsp of oil to the pan and stir fry the aubergine for 3-4 minutes till it starts to brown. Add the remaining oil and chopped onion and fry for a couple of minutes then add the red pepper and fry for another minute or two.

Return the sausage meat to the pan, stir in the tomato puree and cook for a minute then add the garlic, oregano and Zinfandel. Simmer until the wine has reduced by half then add the stock, stir, and leave over a low heat to simmer while you cook the pasta following the instructions on the pack.

When the pasta is just cooked spoon off a couple of tablespoons of the cooking water into the sauce then drain the pasta thoroughly and tip it into the sauce along with 3 tablespoons of the parsley.

Mix well together and leave off the heat for 2-3 minutes for the flavours to amalgamate. Check the seasoning, adding salt and pepper to taste.

Spoon the pasta and sauce into warm bowls and sprinkle with a little of the remaining parsley. You could also sprinkle over some grated parmesan if you like though I’m not sure that it needs it.

Recommended wine match:
Given you’ve got a bottle of Zinfandel open that would be the obvious match but you could also drink a southern Italian red like a Primitivo or a Syrah.

More about Zinfandel in Australia

Fiona has written several wine and food books. See details of a couple for sale through Amazon below.
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This simple recipe for gnocchi uses a freshly cooked tomato sauce. It is provided by Wendy Parsons of Catherine Vale who recommends it as ideal dish to accompany Catherine Vale Dolcetto

Ingredients:
6 tomatoes peeled, seeded and roughly chopped
1 shallot finely chopped
1 clove of garlic shopped
30 ml of olive oil
1 bouquet garni made up with parsley, thyme and 1 bay leaf
Salt and pepper
Packet of gnocchi - follow packet instructions

Method: (serves 4)
Heat oil in frying pan and gently fry shallot and garlic
Add tomato, bouquet garni, salt and pepper
Simmer for approximately 15 minutes
Remove bouquet garni and lace sauce in a liquidizer after removing bouquet garni
Meanwhile cook and drain gnocchi
Put Gnocchi and sauce into an ovenproof dish and top with Parmesan cheese
Brown under grill and serve