Argentinian chef, Natalia Machado, prepares a series of Argentinian inspired dishes in the OWK culinary studio. First up, crudo no corvino, which means "raw salmon" in Spanish. The fish isn't raw, but is delicately cooked through the citrus juice and spices it is marinated in. Next up, Natalia makes an impressive burnt ricotta salad with pan fried ricotta cheese, grape tomatoes, black olives and arugula. And finally, we see how to prepare lamb in two different ways—braised lamb shank and grilled lamb chop. The lamb shank is browned in oil and sugar to give it a nice crust to start and then slow braised in a rich Malbec broth for hours. She keeps things fresh with the lamb chops by giving them a quick grill and topping them with her take on the classic chimichurri sauce.