We had expected to be in a minority supporting the Pumas at the Rugby World Cup match in Dunedin 10 days ago but the city was awash with blue and white.
Some supporters were Argentinians, others were for anyone against England and some, like us, had an emotional attachment to Argentina and its people. That shouldn't be surprising when we have a lot in common, including farming.
Our Argentinian friends live in Pergamino, a city about three hours west of Buenos Aires on the pampa. The flat, fertile land where they grow terrific crops of maize, soya and sorghum is similar to Canterbury, without the mountains.
Driving west from there, you leave the pampa and pass through arid country until you come upon mile after mile of grape vines growing on the approach to the city of Mendoza at the foot of the Andes. They are justly proud of their wine, especially reds like tempranilla and malbec.
Dairying is a significant part of Argentinian agriculture and their top farms are easily the equal of ours. They export some dairy products, mostly within South America, but the bulk of what they produce is for domestic supply.
In addition to fresh milk, cheese, cream, ice cream and yoghurt, they have a speciality - dulce de leche. That translates literally as sweet milk but is soft to runny caramel which the locals put on bread, desserts, cake and fruit.
We didn't see many sheep on the farms and stations we visited. But Argentina does have large flocks, and another link with New Zealand is one of their top breeds - the Corriedale.
The gaucho heritage is still a part of Argentinian culture and farming. One sign that horses are a lot more common than motorbikes was the height of gate latches - set high enough to enable a rider to reach them without dismounting.
Beef is synonymous with Argentina: they farm it well and cook it superbly. Most homes and restaurants we went to had a parilla, a wood-fired barbeque which is used to slow cook meat over the embers.
Another product of the gaucho heritage is the asado. They take a whole lamb, open it out with legs akimbo and tie it with wire to a cross then cook it slowly in the heat radiating from the embers for six to eight hours.
Unlike a spit roast where the meat cooks directly over the fire so fat drips down and taints the smoke, the meat on an asado is beside, not over, the embers and the fat drips away from the fire leaving the smoke which flavours the meat untainted.
It is the most delicious lamb I've ever tasted. We've done it at home several times and found the secret is smaller lambs, about 14kg-15kg dead weight, and hard wood like blue gum or manuka.
Anyone who experienced the enthusiasm of the Pumas' supporters will understand how the taste is enhanced if the meat is eaten in Argentina, or at least in the company of Argentinians.
- Elspeth Ludemann