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.
An amazing small production unit set up in Hirut's home. Peanuts are bought roasted, checked and ground into Peanut Butter. The peanut is very hot as it goes into the plastic jars so it must go into a warm water bath to cool slowly. She markets locally to grocery stores. People love her product.
An amazing small production unit set up in Hirut's home. Peanuts are bought roasted, checked and ground into Peanut Butter. The peanut is very hot as it goes into the plastic jars so it must go into a warm water bath to cool slowly. She markets locally to grocery stores. People love her product.
You Kitchen is the most important place in your house. All food items are prepared in this part and shared with all house members so your hygiene or maintaining the food hygiene is too important as well as maintaining your health. Through this slide, I like to aware you all viewers.
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. ... Contemporary food aesthetics reflect the autonomy of the chef, such as in nouvelle cuisine and Japanese bento boxes. Dishes often involve both simplistic and complex designs Food is not only what fills you, It is a journey and an experience
China Bistro is a culinary journey that presents traditional flavours of Asian cuisine in a contemporary, fresh and imaginative way.
To know more visit: www.chinabistro.co
Noesa soap is a handmade soap made of local material to fulfill the skin needs. In term of manufacturing undercontrolled premium quality soap, we process our own several basic materials by collaborating with farmers from Nusa Penida Island. We work together with aloevera, honey, turmeric, coconut, and seaweed farmers around the island and manufacture this product in Toyapakeh Village.
Premium quality soap requires the best choosen material and appropriate manufacturing process. noesa soap is produced using slow cold process methode, without external heating process, so it can optimize the benefit of the natural ingredients to skin. Our products do not use paraben, SLS, synthetic colouring substance, or other chemical substances which harm the skin.
Quaint and elegant restaurant in the day that transforms into a vibrant high-energy lounge by evenings, offering delectable culinary wonders for today's global-locals.
Art Of Dum offers a culinary experience that encompasses the evolved robust and
characterful style of Dum Pukht cooking from the royal heritage and kitchens of Northwest Frontier Province.
To know more visit: www.artofdum.com
Shepherd's Hill International - Typhoon Haiyan ResponseStephen Bell
Shepherd's Hill International is a non-profit organization dedicated to sustainable aid to the Philippines. In the wake of Typhoon Haiyan (Yolanda), the organization is providing disaster relief in the form of food, medicine, clothing and shelter. If you would like to help, please visit http://www.shepherdshill.org
You Kitchen is the most important place in your house. All food items are prepared in this part and shared with all house members so your hygiene or maintaining the food hygiene is too important as well as maintaining your health. Through this slide, I like to aware you all viewers.
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. ... Contemporary food aesthetics reflect the autonomy of the chef, such as in nouvelle cuisine and Japanese bento boxes. Dishes often involve both simplistic and complex designs Food is not only what fills you, It is a journey and an experience
China Bistro is a culinary journey that presents traditional flavours of Asian cuisine in a contemporary, fresh and imaginative way.
To know more visit: www.chinabistro.co
Noesa soap is a handmade soap made of local material to fulfill the skin needs. In term of manufacturing undercontrolled premium quality soap, we process our own several basic materials by collaborating with farmers from Nusa Penida Island. We work together with aloevera, honey, turmeric, coconut, and seaweed farmers around the island and manufacture this product in Toyapakeh Village.
Premium quality soap requires the best choosen material and appropriate manufacturing process. noesa soap is produced using slow cold process methode, without external heating process, so it can optimize the benefit of the natural ingredients to skin. Our products do not use paraben, SLS, synthetic colouring substance, or other chemical substances which harm the skin.
Quaint and elegant restaurant in the day that transforms into a vibrant high-energy lounge by evenings, offering delectable culinary wonders for today's global-locals.
Art Of Dum offers a culinary experience that encompasses the evolved robust and
characterful style of Dum Pukht cooking from the royal heritage and kitchens of Northwest Frontier Province.
To know more visit: www.artofdum.com
Shepherd's Hill International - Typhoon Haiyan ResponseStephen Bell
Shepherd's Hill International is a non-profit organization dedicated to sustainable aid to the Philippines. In the wake of Typhoon Haiyan (Yolanda), the organization is providing disaster relief in the form of food, medicine, clothing and shelter. If you would like to help, please visit http://www.shepherdshill.org
Ang Chong Yi Singapore’s Urban Food Symphony: Pioneering Sustainable Seafood ...Ang Chong Yi
In the heart of Singapore’s bustling culinary scene, Ang Chong Yi is not just another name; he is a symphony conductor orchestrating an urban food revolution. How Ang Chong Yi Singapore Gives a Complete Guide to Understanding Sustainable Seafood is not merely a question but an exploration into the depths of ocean treasures, treated with respect and innovation.
Reducing Carbon Foodprint - Carbon footprint dan local food 1 1Bayu Amus
This is the revised slides based on the original one shared during DNPI's Youth For Climate Camp 2014 (YFCC). It covers the topic of Foodprint: what is it, how local food contributes positively into the issue, and how to further reduce our own Foodprint.
Embark on a delectable adventure with "Sri Lankan Cuisine: A Culinary Journey." Immerse yourself in the rich and diverse flavors of Sri Lanka as this culinary exploration takes you through a tapestry of aromatic spices, vibrant curries, and mouthwatering delicacies. From the iconic hoppers to the tantalizing seafood curries, discover the unique blend of tradition and innovation that defines Sri Lankan gastronomy. Uncover the secrets behind beloved dishes, regional specialties, and the cultural significance of each culinary creation. Join us on this captivating journey through the heart of Sri Lankan food culture.
Similar to JETSTAR ASIA BALI CHEFS ON RADAR 2014 (20)
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”