Culinary techniques

How the far south actually cooks, and which signals let you recognise each technique at a table.

Long cooking with wood and embers at a controlled distance, on a cross or grill. Not a synonym for "grilled".

Direct cooking over embers at short range. Fast, high temperature, the base of the austral meat table.

Cold or warm smoke with lenga, ñirre or coigüe. Preserves and perfumes fish, meat and fungi.

Use of fungi, fruit and herbs from the subantarctic forest, with responsible and traceable foraging.

Salt, time and cold: preserving techniques that carry produce out of season honestly.

Seafood served raw or cold-marinated. Requires strict sanitary traceability.