The Buenos Aires Café and my Homemade Fudge



76 Royal Hill, Greenwich SE10 8RT
Tel: 020 8488 6764

1-FullSizeRender-001Whenever I am in Greenwich, particularly when I am shopping in Royal Hill, I like to have a coffee in the Buenos Aires Café and Delicatessen.  It  is such a quirky and relaxed place. A place to chill out with an excellent choice of coffees, a delicious variety of cakes and pastries, comfortable sofas, plus  newspapers and Wi-Fi.  They also offer a selection of sandwiches and salads.  What more can anyone ask for?


It’s great to see independent traders holding their own against the large retail giants. The café is a family run business with strong connections to Buenos Aires and  Argentina. The owners, Reginald Vargas,  his wife Kate, and Kate’s brother Martin Dunford opened the café  in 2005. reginald vargasSince then they have opened another restaurant in Blackheath  and  are now in the process of opening one more in Nelson Street, Greenwich. Prior to opening the café in Royal Hill, they all had very  interesting but hectic careers. Kate, who is a very accomplished equestrian,  was very successful in the fashion retail business but gave it all up in order to join Reginald  on a seemingly non-stop dancing  tour of the world. Eventually they were ‘tangoed’  and thoroughly exhausted came  back to  live in the UK. Reginald then became a dispatch rider, a war correspondent  and finally a paparazzo photographer. Kate’s brother Martin has been a professional travel writer for many years and is the co-founder of the ‘Rough Guide’ travel series. But they all have one thing in common, a love of good quality food.




MINOLTA DIGITAL CAMERAWhenever  I am in the Buenos Aires  café I love to browse the Deli shelves. They have so many things to offer including Argentinian wine,  olive oils, pimentos, pasta, cookies, and so much more. I cannot resist the opportunity of buying something that is unusual, and on my last visit I bought a jar of ‘Dulce de Leche’, a traditional 1-IMG_1318Argentinian sweet made from milk and sugar.  It has many culinary uses, it can be spread on bread, used as a topping for ice-cream or desserts, as ingredient for cakes and gateaux, or simply eaten by the spoonful.



I decided to use the ‘Dulce de Leche to make Salted Caramel Fudge with Chocolate and Flaked Almonds. It is such a simple recipe and very rich and moreish.


Salted Caramel Fudge with Chocolate and Flaked Almonds


14 oz Jar of Dulce de Leche
500 grams Belgium  white chocolate
200 grams Belgium dark chocolate
50 grams toasted flaked almonds
sea salt


Stage 1
1-IMG_1317Chop the white chocolate into even sized small pieces and put into a heat-proof bowl  Place the bowl over a pan of simmering water  (being careful not to let the bottom of the  bowl touch the water in the pan).  Stir the chocolate until it  has completely melted and is of a very smooth consistency.




Stage 2
1-IMG_1320Line a 9″ x 9″ baking tray with parchment paper. Add the dulce de leche to the melted chocolate and stir until it is thoroughly incorporated and has become very thick.  Add the toasted flaked almonds and a couple of pinches  of sea salt and stir well. Tip the mixture into the prepared tray and spread evenly with a spatula.



Stage 3
MINOLTA DIGITAL CAMERACut the dark chocolate into small even sized pieces and put into a heat-proof bowl  Place the bowl over a pan of simmering water. Melt the chocolate stirring continuously  until it is smooth and glossy.  Pour the chocolate over the fudge mixture in the baking tray and smooth evenly with a spatula. Sprinkle with a handful of sea-salt. Leave to set in a cool place for about three hours (do not put in the fridge).



Stage 4
When the fudge has set cut into 1/2″ squares.  Store in an airtight container.



3 thoughts on “The Buenos Aires Café and my Homemade Fudge

    1. Avatarsallybennett Post author

      Many thanks. Decisions, decisions. They don’t actually sell my fudge at the café but I would suggest you go there to try the other delights that they offer.

    2. Avatarsallybennett Post author

      Alternatively, you might like to try making my latest creation. See Gateau a Etages au Chocolat avec Framboises. The one I made today was with strawberries instead of raspberries

Did you like this?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: