Argentina’s most celebrated chef can sauce and sauté with the best of them. But Francis Mallmann staked his reputation on a venture so outlandish, only a fire-obsessed South American could pull it off: He taped a TV show based entirely on campfire cooking outdoors on a Patagonian glacier in winter. Chef, restaurateur, TV personality, author—Francis Mallmann uses a curious word to describe his cooking: barbaric. He attempts nothing less than to achieve the pinnacle of flavors through the use of live fire, be it the massive heat of a bonfire or the slow steady warmth of dying embers.

This recipe comes from his book Seven Fires. “To put it simply, I returned to an Argentine cuisine of wood fire and cast iron,” he writes in the book. “I am drawn to fire and the aroma of things cooking over wood.”

Burnt oranges with a sugar-and-rosemary crust is one of my simplest recipes. But the flavors and texture—bitter, sweet, fruity, floral, herbal, and smoothly creamy—are supremely intense and complex. The amount of smoke involved makes this a dish you definitely don’t want to do indoors.