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Summer sippers | Strawberry & Pineapple Shrubs

Pineapple & Chilli Shrub and Strawberry Peppercorn Shrub

If the idea of drinking vinegar makes you cringe, then you’re not alone. Many natural health practitioners tout the benefits of knocking back apple cider vinegar each morning, claiming that it cures all manner of ills. It’s hardly the way that I want to start the day, but strangely, with Brisbane in the grips of an extra-hot summer, you’ll find me happily sipping on fruit-flavoured vinegars instead of my usual gin and tonic.

Drinking vinegars, or shrubs, are the newest old thing around. Essentially a concoction of fruit, vinegar and sugar, shrubs have been prepared for hundreds and possibly thousands of years. British sailors preserved fruit as shrubs and drank it to prevent against scurvy; the same sailors brought the practice to America in the 18th century, where shrubs became regarded as a cooling treatment in the warmer months. Shrubs (and their honey-based cousin, switchels) gained peak popularity in more modern times during the American Temperance years as a fruity alternative to alcoholic drinks. But then alcohol returned with a vengeance (I suppose?) and shrubs faded out of memory.

Strawberry & Peppercorn Shrub and Pineapple & Chilli Shrub

Fortunately, shrub and switchel recipes were recorded and are undergoing a renaissance. The food blogosphere seems to be exploding with them lately, used in both alcoholic and non-alcoholic preparations. I first heard about shrubs from the gorgeous cocktail blog Holly & Flora and have been joyfully experimenting ever since. They are easily one of the most exciting things I’ve cooked up for a while. Each recipe makes a portion of sweet, tart concentrated cordial that is rich with fruity flavour. Once you have a bottle in your fridge, all you need to do is dilute it with sparkling water or add a dash to your favourite cocktail. It’s seriously, ridiculously, delicious.

There are several methods for making shrubs but so far I have used just one: the cold-process method, which apparently produces a brighter, clearer flavour. Cold-process shrubs take longer to make than other methods, but it’s time rather than labour that is needed. Sugar, fruit and vinegar are introduced to each other one by one, left to macerate, then strained and stored in the fridge for at least a week to mature. This last bit is a critical step: when I made my first version, a Strawberry & Peppercorn Shrub (recipe below), I couldn’t wait and had to sample the freshly strained liquid. It was so purely, intensely strawberry that all I could think of was little girls and fluffy kittens (strawberry overload), but after a week in the fridge the overwhelming sweetness was balanced with tartness and mellowed by the warmth of peppercorn.

The second recipe below (Pineapple Shrub) took some work to perfect. I tried it with orange peel and lemon, with chilli, then no orange and less chilli, then more pineapple etc etc., but just couldn’t get the pure, juicy pineapple flavour I was after. I eventually removed everything but the pineapple and used a base of Japanese rice vinegar and was finally rewarded with a shrub that makes you feel like your head has been swallowed by a pineapple. I have a million other ideas for shrub recipes – clearly, I’m going to need more storage bottles!

Strawberry & Peppercorn Shrub and Pineapple & Chilli Shrub

To make Jayme’s Strawberry & Peppercorn Shrub, Jayme first has you infuse the sugar with lemon oil. Peel the zest from two lemons and using a suitable tool (such as a cocktail muddler or a sturdy pestle) massage the strips of zest into the sugar for several minutes (use firm pressure, but not so much that the peels break up). You will notice the sugar becoming damp with lemon oil.

Removing lemon peel to make Strawberry & Peppercorn Shrub

Cover the mixture and leave it to sit for at least one hour, then remove the peel, scraping off the excess sugar which will now be very damp (see below). This method of extracting lemon flavour is known as the oleo-saccharum technique.

Lemon infused sugar for Strawberry & Peppercorn Shrub

Add your chosen fresh fruit to the lemon-infused sugar and stir together. Cover again and place the bowl into the fridge for two hours.

Making Strawberry & Peppercorn Shrub

After two hours, remove the bowl and using your muddler or pestle, press the fruit gently to extract more juice. Add apple cider vinegar to the mixture, stir through and place back in the fridge for two days.

Apple cider vinegar is added to strawberries and lemon-infused sugar

After two days, strain the mixture, bottle, and leave to mellow out in the fridge for a further week before drinking. Once it’s made, shrubs should keep in the fridge for up to six months. I can barely get beyond stirring a little concentrated shrub into sparkling water, but I can confirm that the addition of vodka is also a good idea. The Pineapple Shrub below is also great mixed with coconut water. Enjoy!

Strawberry & Peppercorn Shrub with Pineapple & Chilli Shrub

Strawberry & Peppercorn Shrub

  • Servings: about 2 cups
  • Print
Recipe via Holly & Flora

Peel from 2 organic or spray-free lemons
1 cup sugar
2 cups strawberries, hulled and quartered
30 black peppercorns, coarsely crushed
1 cup naturally brewed apple cider vinegar

Remove the peel from the lemons, minimising the amount of white pith that comes with it. Place the peel in a medium bowl and cover with the sugar. Press the peel firmly into the sugar for about five minutes, using a pestle, muddling stick or large wooden spoon. Cover the mixture with plastic wrap and set aside for at least one hour until the sugar looks damp and slightly yellow from the lemon oil.

Once an hour or more has passed remove the peel from the sugar to a smaller bowl, scraping off the excess sugar. Reserve the peel and place to one side in a small bowl. Add the strawberries and peppercorns to the sugar and stir to combine. Cover with plastic wrap again and transfer to the fridge. Allow to sit for two hours.

After two hours the mixture will have become quite juicy. Remove from the fridge and press the berries firmly into the sugar to extract more of their juice. Pour the vinegar into the bowl containing the reserved lemon peel. Swish gently to rinse off the excess sugar then remove the peel and discard. Pour the vinegar over the strawberries and stir to combine. Cover the bowl again and place back in the fridge to macerate for two days.

After two days, strain the mixture using a fine-mesh sieve lined with muslin or cheesecloth. Squeeze the fruit gently through the cloth to extract more juice and then discard the spent fruit. Transfer the liquid to a clean (sterilised), air-tight bottle and store in the fridge for one week.

When ready to serve, always shake the bottle first. Pour 2 tablespoons of shrub (or more to taste) into a glass and top with ice and sparkling mineral water, and maybe a dash of vodka. The shrub should keep in the fridge for up to six months.

Pineapple Shrub

  • Servings: about 2 1/2 cups
  • Print
Adapted from Culinaire

1 1/4 cup sugar
3 cups ripe pineapple, cut into 1cm chunks
1 cup rice vinegar

Don’t try to make this shrub unless you can get perfectly ripe and sweet pineapple. If you can get them, I would also recommend choosing a low-acid pineapple variety.

Chop the pineapple and mix it with the sugar in a medium bowl. Press the pineapple firmly into the sugar for a few minutes, using a pestle, muddling stick or large wooden spoon. Cover the bowl with plastic wrap, transfer to the fridge and leave to macerate for three days.

After three days, strain the mixture as described in the recipe above. Transfer to a clean, air-tight bottle and store in the fridge for two weeks to allow the flavours to mellow (I found that one week wasn’t sufficient and the flavour of the vinegar was still too strong. After two weeks it had mellowed significantly, and it continued to mellow as time went on).

Shake the bottle before using. Serve the Pineapple Shrub diluted with ice and sparkling mineral water, without or without a dash of vodka. The shrub should keep in the fridge for up to six months.

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What to do with too much summer squash

Yellow button squash - two recipes for using up a bumper crop of summer squash

Those of you who are able to grow your own vegetables at home will know all about the blessing and burden of bumper crops. In summer, courgettes (zucchini) and other squash varieties are often the biggest culprits and most gardeners that I know are always looking for ways to use them up. Recently I was lucky to be given two enormous button squash by a lovely work colleague who was drowning in excess vegetables. In sympathy, I challenged myself to expand my repertoire of courgette dishes and find three new recipes to try and share.

These gorgeous golden orbs first sat in my fridge for a couple of days where the sight of them conjured memories of a garden that I once grew. At the time I had spent several years nurturing herbs in pots and dreaming about rows of vegetables growing lushly in the sun. My grandfathers were a primary influence as both of them had grown spectacular produce at home: one in his urban backyard and the other in the rural valley of my childhood. My memories of the urban garden centred on Cape Gooseberries and the novelty of peeling paper lanterns from the bright orange fruit within. The rural garden was more rustic and was associated with bucketloads of crisp green beans and enormous pumpkins with pale grey skins.

Special Spiced Courgette Loaf

When I decided to create my own garden, I read every book I could find. I planted seeds in trays and prepared the ground while they sprouted, digging horse manure and compost deep into the soil. I planted everything that I liked best – sweetcorn, potatoes, beans, tomatoes, aubergine, capsicums, carrots, lettuce, and of course, courgette (zucchini). Almost everything thrived and I began to eat the most amazing simple dinners of fresh, boiled vegetables topped with butter, salt and pepper. It was idyllic until, all of a sudden, it wasn’t.

In hindsight I had bitten off far more than I could chew. My garden was too large and I hadn’t factored in the incessant workload of weeding, watering and tying things up. In my inexperience I had planted everything too close together and many plants weakened from lack of light. Overnight, a thousand green beetles hatched and began to suck the life out of the plants that remained. I was ideologically committed to gardening organically; therefore I resisted sprays in favour of squashing the beetles by hand. Alas, after a few days away I returned to find that a thousand beetles had become a million and the whole garden was practically sucked dry.

Delicious Courgette and Ricotta Fritters

Such is the life and death drama of growing your own food! Still, it was hard to be philosophical when I had invested so much energy in the project. Life got busier, I went back to a few herbs in backyard pots, and a few years later we moved to Australia into an apartment with a tiny balcony. Urban living has huge benefits for me at this time of my life, but I’m a country girl at heart and the dream of dirt under my fingernails still has a tight grip on my soul. I know that I’ll have a garden again one day (next time I’ll start small!), but until then I’ll live vicariously through those who do.

This post is for all of you gardeners out there with too many courgettes/zucchini/squash on your hands this summer. The button squash that I used had effectively ripened into what my grandfathers would have called marrow. The seeds were large and tough but I scooped these out and the remaining flesh was perfectly tender and worked very well in these recipes. The first recipe is for the most delightfully creamy, lemony fritters. The second is for a special courgette bread, which – bizarrely – uses curry powder to add an exotic and mysterious flavour. My squash were so large that even after making these two recipes I still had half a squash left! I used it in a third recipe (see here) but it’s not quite up to sharing yet. Enjoy!

Courgette & Ricotta Fritters

Adapted from Mario Batali and Food & Wine

2 medium courgette (zucchini) (about 400grams total), coarsely shredded
2 garlic cloves, crushed
3 large spring onions, sliced thinly
1/2 cup fresh ricotta cheese (recipe here)
2 large eggs
2 tsp finely grated lemon zest
1/2 tsp salt
Freshly ground pepper, to taste
1/2 cup plain (all-purpose) flour
Olive oil, for frying
To serve: Lemon wedges

In a large bowl, combine the grated courgette, garlic, spring onions, ricotta, eggs, lemon zest, 1/2 teaspoon of salt and a good grind of pepper. Stir together and then mix in the flour just until incorporated. Check the seasonings and add a little more salt if needed.

In a large frying pan, heat a spoonful or two of olive oil over medium-high heat. Once the oil is shimmering spoon the batter into the pan, spreading them gently to form fritters about 8-10cm in diameter. Once the bottoms have become brown and crisp, flip over gently and cook on the other side. Drain the fritters on a plate lined with paper towels. The fritters are best served hot, with lemon wedges, but they are almost as good served cold with a green salad and sliced avocado.

Special Spiced Courgette Bread

Adapted slightly from 101 Cookbooks

1 1/2 cups chopped walnuts or pecans
1/3 cup poppy seeds
zest of two lemons, finely grated
1/2 cup crystallised ginger, finely chopped
3 cups courgette (zucchini), skins on, shredded (about 3 medium)
3 cups flour (I used 1 1/2 plain flour and 1 1/2 wholemeal flour)
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp curry powder or ras el hanout (optional)
1/2 cup unsalted butter
1 cup sugar
1/4 cup brown sugar, lightly packed
3 large eggs
2 teaspoons vanilla extract

Preheat the oven to 175°C/350°F. Line two loaf tins with baking paper and butter the ends.

In a medium bowl combine the walnuts, poppy seeds, lemon zest, and chopped ginger. Set aside.

Shred the courgette. Squeeze out some of the moisture by pressing handfuls of the vegetable between your two palms. Measure the required amount and then place the courgette into a bowl, fluffing it up to separate the strands. Set aside.

In another medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and optional curry powder, whisking together to combine and aerate. Set aside.

Beat the butter until fluffy using an electric cake mixer. Add the sugars and beat again to cream the butter and sugar together. Add the eggs one at a time and beat well, scraping down the sides of the bowl between each addition. Using a spatula, stir in the vanilla and then the grated courgette.

Add the flour and spice mixture to the wet ingredients in two batches, stirring between each addition until just incorporated. Gently fold in the nuts, poppy seeds, lemon zest, and crystallised ginger mixture. Avoid over-mixing the batter.

Divide the batter equally between the two loaf pans and smooth out the surface of the cakes. Bake for about 40-45 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and cool in the tin for about ten minutes. Turn out onto wire racks to cool completely. The loaves will keep fresh in an airtight container for three or four days. Alternatively, slice the loaves and store in the freezer for up to one month.

Filed under: Eat
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Look back, leap forward

Like many people, I’m ready to leave 2016 behind. It wasn’t a difficult year for me personally, but it was for some of my friends, and the backdrop of global political and humanitarian crises, one after another after another, infused everything with an air of chaos and confusion. As The New Yorker’s Susanna Wolff aptly writes, “2016 was a turd of a year”, which I think sums it up pretty well. This year we should avoid over-ambitious New Year’s resolutions, she advises, and “get ready for 2017 by collectively aiming a little lower”.

Last year I made some resolutions: the first, actually, since the year when I fulfilled my resolution to drink more wine rather too well. This time around I joined a group of friends for a focused goal-setting session, and out of that process I identified that in 2016 I wanted three things: to carve out a dedicated space at home for work and creative activities, to travel overseas and to cook more. It might sound strange that someone who writes a food blog would need to resolve to cook more, but I find that mid-week cooking in particular is hard work (don’t we all?). I wanted to commit to fewer dinners of crackers and cheese and by and large I have achieved that. As the photos below show, I didn’t do too badly with my other goals, too.

My annual Year in Review posts always follow the convention of selecting one photograph to represent each month, using a photograph that was taken during that month. This year was more difficult than usual, revealing that throughout 2016, I had taken out my camera for food and for travel, but for shamefully little else. This year I was fortunate to receive a seriously good camera lens for Christmas, so an obvious resolution for 2017 is to get out more often, to tramp the streets and surrounds with my camera as I used to do when we first moved to Brisbane. Beyond this, I would like to step up my cooking skills by hosting more dinner parties and brunches at home. I cooked a formal dinner for 12 people for the first time in 2016 and it was a great challenge – lots of work and lots of planning (there was even a spread sheet involved!) but I was surprised by how much I loved it.

So despite Wolff’s cynical advice I’m not really aiming lower in 2017. Admittedly, I pitch pretty low to begin with – there’s no get fit/lose weight/avoid junk food/stop drinking here. Resolutions are notoriously hard to keep and I suspect that mine have worked in the past because I keep them modest, focusing on what I already enjoy rather than what I should be doing. You’ll also notice that I avoid any precise quantifications because if I can achieve a sense of “more” (more photos, more dinner parties) then I’ll consider the job well done. On this note, I’m interested to hear your take on the practice of resolutions – do you make them, break them or avoid them? Are they helpful or motivating, or just another source of pressure?

Wherever you’ve landed at the beginning of the new year, I wish you all the very best for the year ahead. Thank you for reading Chez Moi in 2016 and being part of my small world. Let’s collectively do our part and create a little more compassion, humility and reason in 2017. But let’s face it, if turns out that there are simply fewer turds, I’ll consider it a win.

Clean, tidy and revitalised - a space to work, January 2016

January: 2016 started positively with some clear goals for the year to come. One of these was to tidy up the mezzanine office area of our apartment, establishing it as a productive work and creative space. Seeing this photo reminds me that I’ve let it grow cluttered once again…must sort that out.

Weekend escape in Currumbin Valley, Gold Coast hinterland, February 2016

February: In February we celebrated our wedding anniversary with a trip to the Currumbin Valley in the Gold Coast hinterland. This was our first Air BnB experience and it was a good one. The house was beautiful and isolated, and the wild weather made it easy to justify a reclusive weekend with wine, books and many cups of tea. Between downpours, I snapped this photo in the green garden of a local cafe.

Fresh borlotti beans from the market, March 2016

March: By March my resolution to cook more was in full swing. I went to the markets most Saturday mornings, looking for fresh, interesting and seasonal produce. These borlotti beans were delicious, braised simply with olive oil and stock. In March I also refined my homemade tonic syrup, which required many gin and tonics to get just right.

The River Cafe's Apple and Lemon Cake, April 2016

April: My instagram feed and photo library attest to many cakes in April, including this deliciously toothsome Apple & Lemon Cake from Rose Gray and Ruth Rogers of River Cafe. In April I also started brewing water kefir at home; the beginning of a new interest in fermentation.

Spices and flavours for Thai Pumpkin Soup, May 2016

May: By May the weather was cooling and it was time to make large pots of Thai-Spiced Pumpkin Soup. May was a social month with lots of lunches with friends, outings and trips to the cinema (which memorably included a re-run of Breakfast at Tiffany’s). We also shopped, stocking up on warm winter clothes for our impending holiday.

Exploring Santa Lucia, Santiago de Chile, June 2016

June: I turned 40 in June and we celebrated with three weeks in South America! Our first stop was Santiago de Chile, where we explored the city and visited the snow before flying off to Buenos Aires, Argentina. We took a ferry to Uruguay while there, before returning to BA and flying to Mendoza. It was an amazing, whirlwind of a trip that changed our perspective for the better.

Colourful Valparaiso, Chile, July 2016

July: In early July we were still overseas, enjoying Valparaíso, Chile; a gritty, colourful and chaotic city where we climbed a million stairs and ate some of the best food of our whole trip. My blog posting still hasn’t caught up to this part of the holiday, but isn’t far away now. Not long after we got back I got the short, pixie haircut I had been daring myself to get for ages.

Dinner party for my 40th birthday, August 2016

August: Back at home in August I decided to throw a belated 40th birthday party for myself, which took the form of a dinner party for 12. I cooked Middle Eastern dishes that I had learned while attending a cooking class (a previous birthday gift from the same 12 friends). The feast included prawns wrapped in kataifi pastry, lamb rump in zhoug paste, hummus, baba ganoush, date and coconut chutney, spiced couscous and chickpea salad.

Beautiful sunrise, September 2016

September: In September I travelled to New Zealand for my sister’s 30th birthday party and another sister’s baby shower – a lovely long weekend of celebration and catch-ups. It was predictably chilly, as it often is in Auckland, while back in Brisbane the sunrises were already hailing the rapidly approaching summer.

Weekend escape in Sunshine Coast hinterland, October 2016

October: By October work pressures were starting to pile up but I continued making time to cook and started to get back into a regular exercise routine (a new yoga school opened close to home, so I didn’t exactly have any excuses). This photo was taken on a lovely weekend trip to the Sunshine Coast hinterland with members of my book club.

Jewel-like fruit shrubs, November 2016

November: In November I experimented with my latest obsession – fruit shrubs. Strange name, yes, but these sweet, fruity, syrups are all I want to drink now that the humid Brisbane summer is here. I’m almost ready to post the recipes for these jewel-like strawberry and pineapple versions.

Christmas breakfast table, December 2016

December: The great thing about December is that it feels like such a short month. I worked hard to complete a major project then by 2.30pm on the 22nd I was blissfully on holiday. This photo shows part of our table setting for Christmas breakfast, which we hosted at our place with friends. Our three course breakfast of fruit platter, salmon kedgeree and Belgian waffles with berries and cream went down so well; a fitting abundance with which to welcome the new year.

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Graffitimundo | Buenos Aires street art

Mural by Primo in Villa Urquiza, Buenos Aires

Above: Cropped section of large mural by Primo, in Villa Urquiza, Buenos Aires

One of the things that we most enjoyed about Buenos Aires was its incredible street art scene. According to Matt Fox-Tucker (founder of BA Street Art), street art is accepted and supported by the local community as a legitimate art form. There is no need for artists to obtain a permit from authorities and the only requirement is to seek consent from the property owner. This freedom attracts street artists to Buenos Aires from all over the world.

BA Street Art was founded to support the growth of street art in Buenos Aires. In addition to running tours, the organisation works with artists to commission murals, helps to develop collaborative relationships between artists and property owners, runs workshops and operates an art gallery featuring work by Latin American street artists. The organisation is working particularly hard to develop the barrios of Villa Urquiza and Coghlan as centres for street art in the city. During Argentina’s military dictatorship many buildings in these neighbourhoods were abandoned or damaged, but over the past 10 years (in large part, thanks to the efforts of BA Street Art) these same buildings have been reclaimed as spaces for art – to spectacular effect.

On the day of our tour we took the subway to Colegiales and met up with our tour guide, Anderson, a Brazilian architect who had recently moved to Buenos Aires. We were joined by two young French women (medical students on holiday), a tall, enigmatic Peruvian man with a silent German companion, and an older couple from Mexico City, both psychologists. After coffee and introductions, we took the train even further west to Villa Urquiza where the tour began with the stunning mural below. This surrealist mural was created by Martin Ron and at 412 m² it’s the largest mural in Buenos Aires. To give you some idea of scale, I’m 162 (5’4″) which makes me as tall as the top of the skateboard wheel. BA Street Art organised this project, which was painted over 16 days (for more details about the project, read this):

Martin Ron mural in Villa Urquiza, Buenos Aires Argentina

On the building next door is another huge mural painted by the Italian artist, Blu. The mural is nearly 10 years old now and is decaying badly, but it is typical of Blu’s mind-twisting work (which reminds me of Tool music videos). It depicts a gigantic baby with an interior world that reveals the machinations of a bustling factory; a metaphor for the corruption of innocence by exploitative humanity:

Mural by Blu, Villa Urquiza, Buenos Aires

Few artworks were as overtly political as Blu’s however, and most were created to add beauty, colour and imagination to the city streets. The picture below captures an excerpt of a large mural painted by five artists, with each character symbolising an artist. The Donald Duck-esque character below represents the Spanish artist Grito:

Detail of mural in Villa Urquiza

The collage below shows works by Ice (the 3D rhino), Luxor (the red bird) and by Primo (the young African tribeswoman). I found the work by Primo to be especially compelling – the depth of expression in the eyes of the woman is amazing. Primo also painted the mural of the African woman at the beginning of this post. I’ve cropped that image to show the most beautiful parts of the mural: the soulful eyes, smooth skin, and the impression of an ivy plant which happened to be growing on the wall at the time the painting was created.

Murals by Ice, Primo and Luxor, Buenos Aires, Argentina

One of my favourite murals was the one below of the dancing couple by Italian artist Alice Pasquini. The building itself was fascinating with the angular shapes, rough plasterwork and trailing plants, and the colours and sweeping lines of the artwork complement this canvas beautifully. To the left of this mural is another piece, “Heartbeat”, by the Argentinian artist, Alfredo Segatori.

Murals by Alice Pasquini and Alfredo Segatori, Coghlan, Buenos Aires

Our patient guide, Anderson, kept the group entertained with stories and managed to keep us moving despite our predilection for taking photos. Here we stopped at a mural by Nomada while Anderson provided details about various painting techniques used by street artists. One DIY method involved lodging a dog hair into the nozzle of the can, which allows the artist to achieve a particular effect.

Mural by Nomada, Coghlan, Buenos Aires

We were thrilled to see a large and beautiful mural by Australian artist, Fintan Magee, who grew up in Brisbane. His murals and paintings often focus on environmental issues and the displacement of populations, and he applies a technique that looks like water dripping from the artwork. This particular mural references the 2011 Brisbane floods (which he and his family experienced first hand) as well as the devastating floods in La Plata and Buenos Aires in 2013:

The Displaced by Fintan Magee, Buenos Aires, Argentina

Our last stop on the tour took in a long wall with multiple murals painted on it. This one by El Marian shows a homeless man and his dog, perfectly capturing their deep bond:

Mural by El Marian, Buenos Aires, Argentina

The tour with BA Street Art was fabulous and I highly recommend contacting them if you are planning a trip to Buenos Aires. We found the tour so inspiring that when we ended up with an extra half day in the city (due to missing our flight to Mendoza) we taxied to Palermo Soho, another area of the city known for street art. I can’t tell you anything about the pieces that we saw there, but if anyone can identify the artists, please let me know:

Mural and mosaic in Palermo Soho, Buenos Aires

Roller door mural in Palermo Soho, Buenos Aires

Green monster mural, Palermo Soho, Buenos Aires

Homer's trashy sister - mural in Palermo Soho, Buenos Aires

Graffiti art in Palermo Soho, Buenos Aires

I can identify the artist for the final image below – Triangulo Dorado, a trio of street artists who conveniently signed this mural. For more photos of street art in Santiago de Chile, click here. For general travel notes regarding Buenos Aires, click here.

Triangulo Dorada mural in Palermo Soho, Buenos Aires