1) Several talented international chefs in Bali are cooking with fresh, locally sourced ingredients inspired by the locavore spirit and abundance of local produce. 2) Will Meyrick searches out the best of Bali's organic ingredients for his award-winning restaurants Mama San and Sarong, supporting small-scale farmers. 3) Kevin Cherkas of restaurant Cuca combines Western techniques with Indonesia's amazing ingredients like papayas, strawberries, and cashews. His menu changes daily based on seasonal availability.

1. Insight B A L I
WORDS SAMANTHA COOMBER
EATS
OF EDEN
TALENTED
INTERNATIONAL
CHEFS ARE COOKING UP A
STORM IN BALI, INSPIRED
BY THE LOCAVORE SPIRIT
AND THE ABUNDANCE OF
FRESH PRODUCE
07 2014
52 Jetstar.com

2. Jetstar.com 55
B A L IInsight07 2014
W O R D S X X X • P H O T O S X X X
ARGUABLY, BRITISH-BORN
CHEF-RESTAURATEUR WILL
MEYRICK IS THE POSTER
BOY FOR BALI’S ORGANIC,
LOCALLY SOURCED AND
SUSTAINABILITY CRUSADE.
He’s also the visionary behind Sarong
and Mama San, award-winning
fine dining restaurants presenting
“authentic Asian street food gone
posh”. Wherever possible, Mama San
and Sarong source their ingredients
locally or from quality suppliers in
Bali and, increasingly, other islands.
“I’m always seeking local organic
products hand-picked for my
kitchens — this supports Bali’s small-
scale farmers,” Meyrick says.
One standout ingredient is betel
leaf, which stars in Sarong’s best-
selling dishes such as raw tuna
betel leaf with lemongrass shallots.
Meyrick also sources free-range
kampung ducks and long peppers,
which turn up on Sarong’s menu as
slow-roasted kampung duck with
bumbu gede (a Balinese spice mix),
and finely flaked sea salt, palm sugar
and cashew nut from Karangasem on
Bali’s east coast.
Canadian chef-restaurateur Kevin
Cherkas — who has worked at some
of the best restaurants in the world
including elBulli — came to Bali and
opened Cuca, serving comfort food
in an ultra-modernist setting in
Jimbaran. Cherkas combines Western
cooking techniques with the finest
Indonesian products; even the wines
and cheeses are sourced locally.
“Why import when Indonesia
has amazing ingredients like papayas,
strawberries, cashew nuts and
ginger blossom — all aromatic
and with unlimited possibilities?”
he says.
Cherkas’ menu is based on the
daily or seasonal availability of
ingredients. The result is sublime
mouthfuls bursting with tropical
flavours: think Spanish-style tapas
and crunchy Greek-style salads.
Try the glazed young carrot salad
with zingy lemon balm, mountain
strawberries, whipped avocado
and cashews.
In the ongoing quest for fresh
produce, in-resort organic gardens
seem a natural solution. At Hanging
Gardens Ubud, the estate’s
“WHY IMPORT
WHEN INDONESIA
HAS AMAZING
INGREDIENTS
LIKE PAPAYAS,
STRAWBERRIES,
CASHEW NUTS AND
GINGER BLOSSOM”
A BURS T OF
FL AVOURS
Kevin Cherkas uses
seasonal ingredients
to create tropical
flavours
WHERE T HERE ’S
A WILL ...
Will Meyrick searches
out the best of Bali’s
organic ingredients
for his restaurant

3. 56 Jetstar.com
B A L IInsight
W O R D S X X X X X X • P H O T O S X X X X X X
07 2014
Jetstar flies up to 2 times daily to Bali.
Visit jetstar.com to book
Travel infoi
Sarong Restaurant Bali
19x, Jl. Petitenget, Kerobokan, tel: +62 (361)
473 7809, sarongbali.com
Mama San, Kitchen-bar-lounge
135, Jl. Raya Kerobokan Br.Taman, Bali,
tel: +62 (361) 730 436, mamasanbali.com
Cuca
Jl.Yoga Perkanthi, Jimbaran, tel: +62 (361)
708 066, cucaflavor.com
Hanging Gardens Ubud
Desa Buahan, Payangan, Gianyar, tel: +62
(361) 982 700, hanginggardensubud.com
The Chedi Club Tanah Gajah
Jl. Goa Gajah,Tengkulak Kaja, Ubud, Gianyar,
tel: +62 (361) 975 685, GHMhotels.com
TAKE ME
THERE
ever-expanding organic gardens
follow the contours of the land and
extend to the Ayung River. Brazilian
chef Adriano Ricco, who earned a
spot on the Best Chefs America 2013
list, works together with the head
gardener to cultivate avocado, vanilla,
cinnamon, star fruit, coconut, coffee,
lemongrass, kaffir lime leaves,
turmeric, ginger, basil and more.
Practically self-sufficient on micro
greens and herbs, Ricco says he
wishes he could grow everything he
needs: “But it’s impossible.”
“Brazil and Bali are roughly on
the same latitude with similarities
in climate and produce, so I can
relate to the ingredients here,”
Ricco says. His innovative twists on
old classics — purple sweet potato
samosa with curry leaf spices and
house-made yoghurt dip, and basil
and lemongrass panna cotta with
celery citrus confit have become the
restaurant’s signature items.
Another boutique retreat with
organic kitchen gardens is The Chedi
Club Tanah Gajah. Executive chef
Khairudin “Dean” Nor not only
personally cultivates these gardens,
his home on the estate is surrounded
by working rice fields. The fruits of
his labour include vegetables, edible
flowers, spices and herbs such as
rucola, lemon thyme and coriander,
among others. There’s also a small
pond with freshwater fish.
The produce from the gardens
is used in dishes offered at The
Restaurant — an open-air space
set among the rice fields, which
incidentally, provide organic red rice.
“We’re so inspired by the location. I
use as much island-grown produce
as possible,” says Khairudin.
This Singaporean is most
captivated by lemon basil, grown
here with other basil varieties
including sweet, cinnamon and
purple — which end up in sorbets,
salads and cocktails. Signature dishes
include red quinoa salad and tuna
tataki with red ginger flower salsa.
“In Singapore you can get almost
anything and everything, but there, I
could only grow herbs in small flower
pots!” he says.
One thing’s for sure, this locavore
trend can only mean better and
fresher pickings for visitors looking
for memorable meals.
DE A N’S
B ACK YA RD
Living among rice
fields, Khairudin
is inspired to grow
herbs and edible
flowers
RICH H A RVE S T
Adriano Ricco’s
restaurant is self-
sufficient where
micro greens and
herbs are concerned
“WE’RE SO
INSPIRED BY THE
LOCATION. I USE
AS MUCH ISLAND-
GROWN PRODUCE
AS POSSIBLE”