Mealtimes are spent with Centre staff, most often Argentinean asado under the Patagonian stars.

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Short ribs are the star player in the characteristic asado, or barbecue, of South America's Southern Cone.

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In Argentina, asado is made by barbecuing meat over an open fire or a wood-fired parrilla, or grill.

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At the core of the asado is another way to look at beef.

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Chopping the cooked meat and picking it up by hand is a nod to the asado's origins as a rustic gaucho meal.

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That prospect, abhorrent to asado-loving Argentines, would matter less if other parts of the economy were as productive as agriculture but few are.

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The event will combine a traditional Argentine asado (barbeque) with gaucho (Argentine cowboy) music and dancing, as well as a selection of cocktails prepared by expert mixologists.

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Then it is back to the farmhouse for an alfresco asado (barbecue) and a quick hammock siesta before you hit the trails again for a few whiplash-inducing hours on horseback.

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