We met our chef, Richard Knobloch, a Viking of a man from Cologne, at a market near Puerto Varas. He showed us the fresh produce he bought for our meal: clams, mussels, hake, salmon, and a variety of potatoes native to South America. The fruits and vegetables were huge and colorful, thanks to the fertile volcanic soil of Chile. Kelp and other seaweeds were also common ingredients in the local cuisine. The market was a delight to explore, and the vendors generously let us taste their products. The honey was especially fragrant and sweet. We followed Chef Richard to his cozy demonstration restaurant, where some of us helped him cook. Graham and I decided to visit Lluquihue Lake and shop in the quaint town, known for its roses and German influence. Back at the restaurant, we sipped pisco sour and enjoyed some appetisers. I was not a fan of the clams, but I savored the sea urchin, which Graham disliked. We both loved the ceviche salmon, marinated in brine, lemon juice, and fish stock. The main course was a tender hake with a generous serving of local vegetables and ancient types of potatoes. The meal was paired with a lovely local wine, from a small but excellent vineyard. We drank a 2015 Malbec. Cheers to beautiful, vibrant Chile 🇨🇱.