JAKARTA & BALI CULINARY PROFESSIONAL NEWSLETTER

SEPTEMBER - OCTOBER 2009 | FREE

Andrew Zimmern RAW FOOD

Discovers Bali REVEALED
Voices from the lands of Royal
Chocolate and Coffee Condiments
 presidents’ message

TASTE TASTE Dear friends and culinary colleagues, Dear Culinary Members,

team contents It seems that as soon as one major

event is behind us there are more
coming. Apart from working
behind the scenes with the BCP
Happy 64th Independence Day
of Indonesia, during the month of
August most of our activities for ACP
in Jakarta focused on Indonesian
committee on new membership Culinaire starting with Pangan Nusa
editorial consultant 5. President’s Message and new committee members, our at Jakarta Convention Center where
Sarah Dougherty work with the wider community 21 provinces presented specialties from
6. Short Order - What’s New also continues. their regions. This event are held by
contributors In September Darren Lauder the Department of Trade, BPEN, the
Kora, Marco Rucola, Katrina Valkenburg, 8. A Raw Treat at Como Shambhala and Vindex Tengker, President of ACP Jakarta, will travel National Export council, and coordinated through ACP and the
Es Dee, Kayti to Bangkok for the WACS (World Association of Chefs support of culinary experts such as William Wongso, Bondan
10. Ary’s Warung writes the book on Society) Asia Forum. This is a chance for Indonesia to Winarno, Tuty Soenardi and Emma Wirahadikusuma. Mrs
coordinator & marketing 12 contemporary Indonesian food join with other Asian Culinary organizations. The Forum Susilo Bambang Yudhoyono, wife of Indonesia’s President visited
Miranti Amandya is a chance for Presidents to connect with each other and the event. On 9 August we were also invited to judge the Betawi
12. Andrew Zimmern on Bizarre Food discuss upcoming events. Food competition for the women’s association PKK from the
photographers Chef Andrew Skinner has been working together with his regions of DKI Jakarta at the Taman Mini Indonesia Indah.
Dewandra, Sarah 14. Cold Smoking at Mozaic Bulgari team, Wayan Wicaya and commi Alex Tamuhardja ACP also organised the 1st Indonesian Master Chocolate
on their upcoming Global Chef entry. The ingredients Competition, which was held at the Jakarta Food Expo
graphic designers 16. Drop in for afternoon tea will be released later this month and then intense practice Kemayoran in conjunction with Interfood Exhibition during
DeKa
sessions will begin in anticipation of the trip to Santiago August. The winner of the competition was Borobudur
18. Voices from the lands of Chocolate Chile next January. Sponsorship is now being sought and Hotel Pastry Team who received a trophy and US$1000. The
distribution and Coffee
Gede Sudiartawan, Arif Junaidi 18 finalised and the list of members and friends who would competition followed similar rules as the Asian Pastry Cup
like to attend the event is encouraging. We are all looking but focused on Chocolate Show Pieces and Chocolate cake/
24. Raw Nature spotlights zucchini
office forward to it. desserts only. There were 11 teams from Hotels, Restaurant and
BCP Secretariat (attn. Kathryn) We have accepted an invitation to cook in Singapore Bakeries from Jakarta one from Solo, Kobayashi Bakery that
26. Wine Matters. during the Asia On The Edge festival where seven chefs will won the 2nd place of US$ 750.
Travel Works Communication International
Jl. Kesari no. 60a, Sanur 80223, Bali,
participate in a culinary display that will end with a gala We also sent teams to Food Hotel Malaysia, which was held
28. Aman introduces a new wine list dinner. The event will be held from September 24 to 27. at the Kuala Lumpur Convention Center from 11-14 August
Indonesia
Representing us will be young Chef, Jason from Bali’s Hu’u 2009. The team was lead by Rahmat Kusnedi together with 2
Tel: 62 – 361 – 284095 29. Royal sambal features at Bali Restaurant. artists, 1 hot cooking chef and 1 pastry chef.
Fax: 62 – 361 – 270189 Safari Park. We have seen a lot of rapid change in the last few This September, we will send our representative team to
E-mail: media@balichefs.com 29
months and lots of new chefs taking up key positions in Culinary Competition in Bangkok from 4-6 September and
Website: www.balichefs.com 30. Farmer’s Markets in Sydney Bali, this is great for our industry as new blood keeps us we will be participating at the Vietnam Expo for an Indonesian
evolving creatively and means our industry remains vibrant. Food Exhibition and Cooking Demo from 24- 27 Sept at the
32. Dining out in Lombok I feel this is a most exciting time in Bali’s culinary journey Hanoi Convention center.
and appreciate all the support we receive from members At the end, let me wish “Selamat Menunaikan Ibadah Puasa”
34. BCP lunches and sponsors. to all members of ACP and BCP who will be celebrating the
fasting month starting the end of August. Let the spirit of peace
37. Young Chefs Update Regards to you all, and harmony lead us all to the true meaning of friendship and
Made Putra unity among us especially all the culinarians around the world.
38. Chefs Day Out President BCP
With Culinary Regards,
Vindex Tengker
President ACP
pre press & printing by
PT. Dian Rakyat
Cover photograph of Vietnamese daikon
rolls from Como Shambhala Taste Magazine
Created by Chris Miller and Dewa Wijaya
TASTE Newsletter can be downloaded at Photo by Dewandra Djelantik As the island breathes a sigh of relief following the August party food industry and we also check on how Aman Resorts is managing
www.balichefs.com season, we look forward to a new season of culinary excellence. to create a great wine program, despite the limitations with imports.
In this issue we seek the perfect antidote to high season with an BCP hosted some great events in recent months and we have the
extraordinary degustation dinner at Como Shambhala and we talk photos. The young chefs have been busy and one of our young chefs
to Janet De Neefe from Ubud Writer’s Festival about the food has the opportunity to represent Bali in Singapore next month. Taste
focus for the upcoming festival in October. We travel to Sydney strives to bring you the best of our culinary industry with every issue,
to check how the farmer’s markets are driving innovations in the we hope you enjoy this one.

4 TASTE | September - October 2009 September - October 2009 | TASTE 5

 short orders short orders

Raising The Bar A Lighter Shade of Pale

Ayana Resort have big shoes to fill as the former Ritz
Carlton but if the startlingly located Rock Bar, opened Hattens Wines turn 15 this September and plan to mark the
in July is any indication, they are making great strides. event with the launch of their new labels. The local company
Perched on the edge of the cliff, Ayana hosted a huge that started small has made a big impact on the local wine
crowd of media, travel and tourism operators and invited scene and continues to struggle to meet demand. As rose is now
guests to a dazzling preview of the new sunset venue. finding favour as a fashionable tipple, Hattens expansion plans
With a yacht positioned in the dramatic sea off the bar, are well timed. With an Australian expert wine maker on the
a themed menu prepared by newly appointed chefs, free team, an exuberant sales team and a constant commitment to
flow alcohol at the two glass bars and extraordinarily improving the quality and range, Hattens seems set to be a part
perched entertainers, the place rocked. of local dining for a long time to come. Hattens will celebrate
on September 26.
Ayana Resort and Spa, Jimbaran.
PH: (0361) 702222. For enquiries PH: (0361) 767 422.

Training The Trainer Kafe Warisan Meets Metis

It may only be around the corner but Kafe Warisan’s move to
The Rational oven has taken pride of place behind the counter new premises with a new name and a new concept promises
in Gourmet Garages’s deli and featured in a number of their to take food lovers on a whole new journey. The incredibly
recent events. In-house chef Geoffrey Guanawan and his successful team of Doudou and Said will be joined at Metis by
assistant Chris have signed up for the train the trainer series French pastry chef Giles Delaloy, whose experience includes
with Rational and are now conducting professional training New York’s historic Waldorf Astoria and top-acclaimed CENA
sessions in the deli to compliment the schedule at Mozaic to most recently Singapore’s Ritz-Carlton Hotel. There are a
in Ubud. The pair recently went to Malaysia for further lot of excited diners waiting for this new concept in dining to
training and come back with an expanded reportoire. Live launch in October and plenty of chefs and F&B professionals
cooking demonstrations are planned regularly, and open a among them.
whole new world of possibilities.
Metis will open in Jl. Petitenget no. 6, Krobokan. info@
For information on scheduled sessions in Bali, contact metisbali.com
Pieter at Lotus on (0361) 701650.
Fonterra Announces
WACS Sponsorship
Bringing It Fonterra Foodservices, the largest milk supplier in

Back Home the world and responsible for more than a third
of international dairy trade, has signed a two year
contract as an official Silver Sponsor of the World
It is endlessly fascinating that while Indonesia is one of the biggest suppliers Association of Chefs Societies, WACS. Fonterra’s
of raw cacao, cocoa and cocoa butter, most of the crops are exported and then support and commitment to the industry in
imported as quality chocolate. Tulip chocolate, one of the country’s biggest Indonesia is also widely acknowledged. In recent
manufacturers of chocolate products has recently launched a 65% couverture months global ambassador and WACS Australia
chocolate that is designed to meet the imports head to head. Easimelt blend is Pacific Director, Glenn Austin has toured the
made from cocoa from both Java and Ivory Coast and is priced competitively. region meeting chefs and French pastry legend, Jean
Available now through major suppliers. Francois Arnaud held pastry workshops in Jakarta
and Bali for local chefs. Fonterra have a new supplier
For enquiries contact: lany@nirwanalestari.com in Bali, PT. Indoprima Utama in Denpasar.
For enquiries PH: (0361) 438 451.

6 TASTE | September - October 2009 September - October 2009 | TASTE 7

 A Raw Treat 1 3
Chris Miller’s shopping list of luxury items might confuse some people into
thinking it is his household grocery list, however for the Como Shambhala
Estate’s Chef, who has become adept at creating raw food menus, avocados,
parsnips, celeriac and brussel sprouts top his list of must haves.
“We’re allowed to be a little extravagant,” he laughs.
The luxury resort is a wellness retreat where clients are willing to pay
premium prices to indulge in a healthy getaway. Chris has been with the Red spinach and young coconut 1
Como group for eight years and has become comfortable with creating menus bakso with peanuts
that address the health issues and combine creative techniques to ensure his Heart of Palm and pineapple soup 2
guests don’t feel deprived. Balinese pure green urab 3
Como Shambhala Pizza on 4
Dewa Wijaya and Chris Miller at 2 4
Flexseed Cracker
Como Shambhala

“Our regular menu at Como who Chris describes as a dynamo, served in South East Asian dishes,
Shambhala includes raw food as well the pair challenge the senses and the texture and crunch is provided by
as vegetarian and Indonesian menus. produce plates that look vibrant and slowly dehydrating them instead.”
Our guests know that if they have a sing with freshness. Chris was hired from the kitchens
weak moment we can always supply “It’s just like our mothers always of Sydney’s Rockpool where he worked
a burger or something a little more told us, eat your fruit and vegetables.” with acclaimed Australian chef, Neil
extravagant, but we get a lot of guests Chris and his team, which include Perry. Initially the constraints of
who are already committed to raw Executive Sous Chef Dewa Wijaya cooking within the confines of strict
food or vegan diets” he says. who he met during his first Como nutritional guidelines was a stretch
While the regular menu does posting in Parrot Cay, are masters of but over time he has been inspired by
include some fish and chicken, the presentation and subtle nuances in the creative challenges.
rule of thumb here is strictly ruled by food. While most chefs struggle with Bright eyed with clear skin and an
nutritional values. Guests have access satisfying vegetarian customers, there abundance of energy, Chris claims he
to a nutritionist as well as various is plenty of inspiration here. Much of couldn’t eat like this all the time, “but
therapists trained in Ayurvedic it is available in the adjoining gardens a few days on a raw food diet makes
techniques as well as yoga, fitness at Como Shambhala. you feel great.”
and wellness. “Our most recent menu combined The monthly raw food degustation
Once a month however a special a number of South East Asian menus are usually served over lunch.
menu is designed to tantalise guests influences, so there was a fair amount For reservations or information PH:
and offer them a very special treat. of chili, ginger and local spices. The (0361) 978888.
It is a celebration of raw food that rule with raw food is that it cannot Como Shambhala Estate, Begawan
offers a surprising range of flavours be heated above 115 degrees. Where Giri is located in Banjar Begawan,
Vietnamese Daikon Rolls
with dipping sauce and
and textures. Created together with deep fried shallots are normally Payangan, Gianyar.
dehydrated shallots local food guru Diana Von Cranach,

September - October 2009 | TASTE 9

 Ary’s Warung
In its history the famed Ubud and beyond.
warung, Ary’s has gone through The recently released cookbook,
many physical transformations but ‘Contemporary Balinese Asian
as an early pioneer of contemporary Cooking’ tells the story in words and

Celebrates Contemporary
Balinese cooking, it will probably pictures of some of the highlights over
best be remembered. As proprietor the years. The recipes have been chosen
Odeck travelled and fell under and adapted by the current consulting

Asian Recipes
the influences of various culinary chef, Australian Tristan Balian from
cultures his warung in Ubud also felt the archival recipes created over the
the winds of change. last twenty-five years.
Through many chefs over more “As our current Executive Chef
than two decades, Ary’s influence we consulted with Tristan to choose
It seems there is a groundswell of interest in contemporary Indonesian has been felt beyond Ubud, and a good compliment of recipes for the
what was once a revolutionary book and also to tailor them so they
cooking and Ary’s Warung have literally written the book. Consulting Chef,
Tristan Balian
idea, has now entered mainstream are achievable in home kitchens,”
culinary consciousness in Indonesia explains Tara, wife of Odeck and a
driving force behind many of their
enterprises.
The book is brilliantly photographed
by Rio Helmi and includes some
wonderful writings that chronicle the
history of both Ary’s Warung and
food in Bali.
The recipes and the book are
fashionable, timely and speak
eloquently of the effortless way
Balinese food can be inspirational
and beautiful in a contemporary
dining environment. It is an idea
that has been emerging throughout
Indonesia and it is beautifully
illustrated in this book.
The book is available at Ary’s
Warung and better bookstores across
the island at around Rp 175,000.
Ary’s Warung is located in the
Ubud Main Street, PH: (0361)
975053. E: aryswarung@decko.com

Consulting Chef, Consulting Chef,

Tristan Balian Tristan Balian

10 TASTE | September - October 2009 September - October 2009 | TASTE 11

 The
BIZZARE
TRUTH
The man who has travelled the globe and fascinated TV viewers
with his daring gastronomic indulgences arrived in Bali fully
prepared to be disappointed. He was not.

I was standing in the midst of a ever eaten is the stinky tofu that is
group of Balinese men, splattered in common in Taiwan. He says the two
pigs blood, my hands deep in lawar day old is bad enough, but the tofu
and it was at that moment I realised they marinate for fourteen days in a
what Bali was all about. I fell in love 10 year old vegetable juice is positively
with it.” horrendous.
Andrew Zimmern was a chef and He had to travel to a far flung fishing
restaurateur who set out to introduce village in Iceland to have one of the
the world to other cultures by way of other top five most disgusting dishes
food. The idea that became his show, ever – the meat of a shark that has
“Bizarre Food”, came from a conviction been buried in dirt. “It is marinated in
that viewers would be attracted by his its own pee and has to be timed well
ability to swallow strange and foreign as in the stages right after it has died it
foods and meanwhile glimpse cultures is poisonous,” he explains.
that are, in many cases, off the map. One of the strengths of his show
“As a child I travelled a lot with my is that he gets right in there and
parents and their curiosity about the experiences it. He spends time with
local cultures in the places we travelled the people he visits and does what
to included sampling the local food. they do, it’s experiential he says and it
At six years old I was sitting with my is through the people and their every
father and his friends in a Paris bistro day life, as well as the food they eat,
when they suggested I try the snails. that viewers discover cultures other
The mind said disgusting but I wanted than their own.
to be one of the boys, so I ate them. It And what were the most surprising
was the beginning of a realisation that foods he discovered in his travels?
it is always worth a try, some things “Among the best things I have eaten,
are not that bad,” he explains. of the bizarre kind, include the black
In Bali for the first time to film part donkey, the kudu, which is a special
of his new series, “This Bizarre World” treat in China, delicious, and I would
I have to ask what is so bizarre about kill sometimes for the porcupine skin
this place? and fat they roast over a cone of fire
“That’s exactly what I mean. To in the African bush. As a chef, I know
you who live here all this becomes I am not far off the mark when I say
commonplace but elsewhere men something is really, really good.”
slaughtering a live pig, pulling out Andrew Zimmern releases his
the entrails to make a communal new book in September, called The
dish mixed with blood to serve at a Bizarre Truth: How I went out the
ceremony where people voluntarily door and came back shaking my
have their teeth filed down in a village head. The Indonesia episoldes of his
clearing, seems well, weird.” new show will air next year on Travel
Among the worst things he has and Living.

12 TASTE | September - October 2009

 Smokin’ at Mozaic 1 2

Gadgets galore are employed in the state of the art kitchen

of Mozaic where some of the island’s most seductive food is
prepared. One item however that is usefully employed cost a mere
Rp3million and is the creation of Chef de Cuisine, James Ephraim
and the maintenance man at the much awarded restaurant.

Cold Smoking is a process that passionfruit leaves can be added,

James has employed in former jobs anything really, it adds a depth of
in both England and New Zealand, flavour to the food which is then
a process which he has applied to prepared in various ways to create
everything from fois gras to oranges the end result,” he continues.
to amazing effect. Cold smoking fois gras was an
“I literally drew a rough picture experiment that James believes adds
of a smoker and gave it to one of a subtle flavour to the liver which is
our maintenance staff and really then pan seared before serving. Pork
didn’t expect it to happen,” laughs belly gets the treatment and he has
James. However, happen it did and even experimented with fruit, in one
in the 8 months that the smoker has case creating an orange sorbet from
been employed in the herb garden the fruit he had smoked. 1 Cold-smoked Salmon confit
attached to the Mozaic’s culinary “We have tried it with vegetables, 2 foie gras tapas trio
school it has inspired many of the fruit, meat, poultry and all things. 3 feathers trio tapas plate

restaurant’s menu items. A lot of our menu is prepared using

Employing three separate sous-vide technique, cold smoking
chambers, one for the fire which the food first results in more flavour.
generates the smoke, the second Our salmon is cold smoked and then has been employed creatively at
for the ice which cools the smoke prepared as a confit to order, the Mozaic to great effect, and best of all
Chef James Ephrain cold smoking and the third to hold the food, the texture is like butter and the taste is it is simple to use, effective and as
salmon in Mozaic’s herb garden smoker imparts flavour as opposed wonderful. We also do our tomatoes gadgets go, very economical.
to cooking the food. this way, smoked first with salt and The award-winning Mozaic Res-
“We can flavour the smoke by thyme and then dried in the oven,” taurant and Lounge is located on
using different woods and even he continues. Jl. Raya Sangginan, Ubud. PH:
herbs. Coffee wood is one I like, Cold smoking is a technique that 975768.

14 TASTE | September - October 2009 September - October 2009 | TASTE 15

 café couture

Tea Invades
To go from old to new, we can start restaurant set ups so it is natural that rigueur scones, jam and all the other
with Bali Kopi Butterfly Brand which many of our up market establishments goodies.
has always had tea – a nice variety offer this brand. Now Ubud has its tea house too
of black teas from Java which have Speaking of which, Dharma Teas in The West End Café, just a short

Coffee Country?
taken a back seat to their main coffee are also found amongst the other teas distance from the Neka Museum on Jl
business. You can find a substantial at Biku in Pettitenget. Biku also has Raya Sanggingan. Newly opened on
selection at the old headquarters specialty teas imported from China July 1, the café is light and airy with
(circa 1930’s) on Jl. Gadja Mada in and India as well as their own private hand painted wall areas and lovely
Denpasar near Jl. Sulawesi (they also blends. Owner/manager Ibu Asri has peaceful colors. An outside verandah
Well, it almost seems like that these days. Suddenly have great cappuccinos there if you’re enlisted the aid of her tea expert son is perfect for tea drinking smokers.
we have tea all over the place with so many great tired of shopping!) as well as at the to set up what has to be one of the Open for lunch and afternoons,
main wet market of Pasar Badung. most atmospheric tea houses possible. West End serves the famous British
choices it is hard to think of coffee (excluding non tea Their teas are also available at Kopi Located in an old antique building Cream Tea of scones and jam as well
drinking coffee addicts, of course). House Bali on the Sanur By Pass. (ex antique store), Asri has made this as Afternoon Tea. And of course they
Newer on the scene, dating from tea house into a great place to relax have sandwiches and salads as well.
1991 is Dharma Tea. This company and enjoy tea and a meal at any time Note that it is closed on Sundays.
sells a large selection of black, green, – breakfast, lunch or dinner. You can On the main road into Ubud
white teas and herbal infusions. also browse through books and cards where you turn left at the statue and
Dharma Tea’s list of customers who in the branch of Ganesha Books or go down the road, on the upswing on
are happy with their goods is long and bring a backgammon game to play in the left is Kue, a lovely chocolatier
impressive. A promotional package the ‘living room’ area or have your tea and bakery, where they now also serve
includes samples, explanations of leaves read of a Sunday. Biku also does afternoon tea. Cafe closes at 3pm.
individual teas as well as suggested special groups so those with birthdays So, is this a movement away from
‘menus’ and information about or anniversaries are always welcome. coffee to the more healthful tea?
production. Advisor Kib Roby is In Bali, the afternoon high tea Coffee drinkers will never agree, but
always happy to talk to potential was first established here at Biku then look at what has happened to
tea drinkers about individual teas or for us lucky ones and comes with de smokers!!!

Perfect Scones with Jam & Cream

Scone recipes are often jealously For brushing: milk
guarded, with many cooks claiming To serve: jam
they have perfected the recipe. After To serve: crème fraîche or whipped
exhaustive research at Taste magazine, cream
we agree with Gourmet Traveler
Magazine, these are the lightest, most Preheat oven to 190C. Whisk cream
perfect scones of the many recipes we and sugar in an electric mixer to firm
have tried. Cooks may want to adjust peaks (4-5 minutes). Stir in flour and
the salt to your personal taste. Take salt until a soft dough forms, turn
note, the dough is sticky! onto a well-floured surface, knead
until smooth (2-3 minutes). Add
extra flour if dough is sticky. Roll to
SERVES 12 2cm thick on a well-floured surface,
Cooking Time Prep time 10 mins, cut out rounds using a floured 5cm-
cook 15 mins diameter cutter. Place on a baking
paper-lined oven tray, brush tops with
600 ml pouring cream milk and scatter lightly with extra
40 gm raw caster sugar, plus extra for sugar. Bake until risen and golden
scattering (10-15 minutes), serve warm or cold
450 gm self raising flour, sifted with jam and crème fraîche or lightly
pinch of salt whipped cream.
Tea service at Biku

September - October 2009 | TASTE 17

 A PERFECT BLEND OF QUALITY & SERVICE

The Power
of The Pen
Evocative stories have been written of writers who share this common
about food since the pen was bond,” explains event founder, author
invented. Food has long held the and restaurateur Janet DeNeefe.
power to inspire poetry and prose Not only coffee and chocolate will
alike. This year’s Ubud Writers and be featured but also event menus
Readers Festival will see masters of created with various writers, many
the culinary arts meet masters of the of whom are enthusiastic cooks
pen in a dynamic new addition to the themselves.
event schedule. “When I first started getting
Food will play a special role in this in touch to suggest this idea, I was
year’s festival and will include two surprised by the response. Many of
special events named respectively, our writers this year also love to cook
“Voices from The Coffee Lands” and and were very enthusiastic about
“Voices from the Chocolate Lands” presenting recipes from their home
and will feature menus highlighting countries.” The products that meet your most demanding needs. The
two of the world’s most seductive Through these events Janet is brands that are synonymous with long-lasting quality and
ingredients. hoping to connect the food with the
“It occurred to me that Indonesia events and will work with her own efficiency. And the assurance of a customer-oriented
is the land of coffee and chocolate, staff and some of the island’s best business philosophy geared towards maximising your
as we supply so much of it. It also chefs to create menus inspired by the
seemed that many of our writers this writers attending this year’s festival. business potential. Ruiter Far East - where your business is
year also came from lands that are Ubud Writers and Readers Festival our business.
producers of both. I thought why will feature from October 7-11 in
not combine the real life memories various venues.
Blk 5 AMK Tech 2 #03 - 14 Ang Mo Kio Industrial Park 2A Singapore 567760
18 TASTE | September - October 2009
Tel: +65 64833022 ● Fax : +65 6234 0784 ● www.ruiter.com.sg
 advertorial

It Has To Be Rational ©

Rational’s latest technology is now available throughout Indonesia and is

supported by a full range of service and support options including live cooking
demonstrations. As more of the island’s chefs put Rational to work in their
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for her.

1. What difference has Rational The only challenge was to learn

made in your kitchen?
 to trust the oven! After working causing damage to the oven.

We have much more control for so long with unreliable ovens 5. Can you give us a dish you
when we are baking our breads it was hard to let go!! My staff have successfully created with
and pastries as the RATIONAL© especially were worried to let Rational, if possible?

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Yes it certainly widens your mind able to put the tablets in push the interior and exterior needs.
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3. Was it challenging to master?
 be done and done well without one needing the oven for 3 hours.

Penny’s recipe: PT SOURCING BALI Jl. Gunung Salak 31a, Kerobokan, Bali, Indonesia. Tel +62 361 780 3981 +62 361 744 8025/35 Fax +62 361 430 683 sales@sb-he.com www.sb-he.com

Meringue with Lemon Curd, Passion Fruit MERINGUE

4 pcs Egg white
and Organic Vanilla Ice Cream 240 g Caster sugar, Warm
1/4 tsp Salt
butter. DO NOT BOIL. 1 tsp White vinegar
4. Remove and put into a plastic tub and 1/2 tsp cornflour
cove with plastic wrap touching curd to
stop skin METHOD:
5. Cool 1. Whisk the egg whites to a full peak
2. Mix all the dry ingredients together and
VANILLA ICE CREAM slowly add to the egg whites
1 litre milk 3. When all is added and the egg whites are
1 litre cream smooth stiff and glossy add the vinegar
300 g caster sugar 4. Make oval shapes using a kitchen spoon
20 pcs egg yolk and place on baking paper
10 g Vanilla pod 5. Bake in your Rational self cooking centre
set on 90degrees for 15 minutes
METHOD: 6. Then turn it down to 60degrees and set
1. Heat the milk, cream and scrapped vanilla the timer for 3 hours and cook over
LEMON CURD pod unitl almost boiling night. as the oven cools the meringues
4 Egg yolk 2. Whisk together the egg yolks and caster harden and stay safe our of the humidity
150 g Caster sugar sugar until you come back after a good nights
100 ml Lemon juice, Lemon kuning 3. Pour a little ik mixture into the egg yolk sleep knowing your Rational oven will
60 g Butter dice, cold and cut into 1 cm mixture to losen take care!!
2 tsp Lemon zest, Grated 4. Pour this into the milk whisking well To serve assemble and fill.
5. Bring up to heat stirring with a spatula so
METHOD: not to create bubbles For further information please contact:
1. Whisk yolks and sugar very well 6. Strain through a fine strainer Millie Chan
2. Add lemon juice and zest 7. Cool quickly in fridge T.+65 9770 8820
3. Cook in a bowl over hot water stirring all 8. Churn in an ice cream machine according E. m.chan@rationalinternational.com
the time until thick, slowly adding the to the manufacture’s instructions W. www.rational-ag.com

20 TASTE | September - October 2009

design update

Copper Essentials
Hospitality Essentials has introduced a beautiful new
range of hammered copper accessories. Copper is a
favorite of many chefs around the world for cookware
– and now, this beautiful metal is available in a wide
range of accessories too. Included in
the range is a wine bucket – perfect
for tableside wine service, food
presentation plates, chargers, candle
holders, vases and a selection of
small bowls. Available in a variety of
colours and finishes; copper can add
a unique accent to your presentation.
Customers can choose from existing
items within the Hospitality
Essentials range or can custom
design items to suit specific needs.

Hospitality Essentials, Jalan Gunung Salak 31A,

Be playful
Kerobokan, Bali - Indonesia.
PH: +62 361 744 8025/35

this season!
Thrilled to create a piece that’s not only functional but also
fun and entertaining, Jenggala launches the new, amusing
Wobble Mug. Designed by in-house designer, Fitorio
Leksono, the Wobble Mug is true to its name as it features
an extraordinary shape that allows it to roll on its base, yet
stay up enough to be a functional drinking cup. You can
spin, sway and wobble this cup on your table until gravity
brings it back to reality. The new Wobble Mug collection
features this unique shape in a buff surface on the outside
and playful glossy colors on the inside.

Let the Wobble Mug be a good companion to release stress

and refresh your mood with its light friendly interaction
on your table. Jenggala happily introduces a new, fun
drinking experience with the amusing Wobble Mug.
 News from Doctor Rocket’s Organic Farm

Raw Nature
By Dr. Marco “RUCOLA” de Leonardis
Zucchini Alla Scapece
(marinated zucchini)

At home we make this a

day in advance, as it gives the
Zucchini Carpaccio
The second recipe I would
like to share with you, is one
zucchini plenty of time to I prepared for my mother this
I have recently returned from my absorb the flavors of the garlic, time! Very easy and simple to
family’s home in Puglia, Southern mint and vinegar. Cover the prepare it is one of the most
Italy. The region is well know for platter tightly with plastic wrap delicious ways to enjoy fresh
it’s simple yet delicious food (cucina and refrigerate, but be sure to zucchini. Once again the pairing
povera), incredible variety of fresh let it sit at room temperature of mint with zucchini is used,
seafood, traditional homemade for 30 to 45 minutes before only this time there’s no frying
pastas and deeply red Primitivo wine. serving, as a side dish or salad. involved! For this recipe we use
My family have been farmers for the raw vegetable, and therefore
generations and along with farming INGREDIENTS it is more important than ever
comes a passion for the preparing and • 1 cup of mixed olive and to insist on using chemical free
sharing the food we grow. My mother vegetable oil, for frying Organic zucchini.
shared this intense passion with us as • 8 small or 5 medium fresh As a light first course this
a young family and still to this day – organic zucchini, cut crosswise on the diagonal into thin dish can be prepared on individual plates or on a single
when I arrive back from Bali to visit slices large platter. If you use the zucchini blossoms, remove the
her at home she always has my favorite male and female, both of which are flower blossoms, egg and parmesan • 3 medium cloves garlic, sliced paper-thin pistils from the centre, and tear the delicate yellow petals
dishes prepared for a family feast. This edible. The male flower is on the end cheese; Fiori di Zucca Ripieni are • 1 box Doctor Rocket’s Organic Mint, leaves torn from into long shreds, wash them gently and pat dry.
trip was no exception and I arrived of a slim stalk, whereas he female fried, stuffed zucchini blossoms with sprigs, plus 1 whole sprig, for garnish
home to find a big platter of Zucchine flower is attached to the zucchini anchovy and mozzarella, Zucchini • Sea salt INGREDIENTS
alla Scapece, an all time summer fruit itself. Baby zucchini are a small Parmigiana is a layered baked dish • 2 tablespoons red wine vinegar • 2 small organic green zucchini (blossoms removed – set
favorite! This is one of the recipes I am and delicate, often sold with the similar to Parmigiana di Melanzane aside for garnish)
sharing with you this issue. flower attached. Male flowers are sold which uses fried eggplant instead; METHOD • 2 small organic yellow zucchini
This has inspired me to write on their stems, in bunches and are Italian Pasta Primavera; in the South If the zucchini are really firm and fresh, then you can fry • 1 box Doctor Rocket’s Organic Mint, leaves torn from
about the quintessential summer slightly easier to handle. of France the famous Ratatouille them immediately. If, however, you are using medium sized sprigs, plus whole sprigs for garnish
vegetable, the Zucchini, also know The mild tasting zucchini vegetable combines zucchini with other summer zucchini, I suggest you let the slices dry for a few hours in • 2 tablespoons extra-virgin olive oil
as Courgette in the US and France. is low in calories (approximately 15 vegetables like tomatoes, peppers and the sun before cooking them. • 2 teaspoons fresh lemon juice
Introduced to North America in the calories per 100g fresh zucchini) and onions; in Greece and the Middle East Heat the oil in a large, deep skillet to about 375 degrees. • Grated rind of half a lemon
1920s, the zucchini is a member of contains great amounts of folate 24 you will find lamb Stuffed Zucchini Carefully fry the zucchini slices, in small batches for about • 1/4 teaspoon sea salt
the cucumber family (cucurbitaceae), mcg per 100g, which is associated and they also make a delicious 3 to 5 minutes, until golden brown on the bottom, gently • 1/4 cup pine nuts, toasted in a pan over medium heat
and produces long slender green with lower risks of vessel clogging Zucchini pie using feta cheese, herbs turn the slices fry for 3 to 5 minutes on the second side, with no oil for 2 minutes
or yellow vegetables, or sometimes and heart attack, also contains and filo pastry; In Southern Italy until tender and golden-brown. Use a wire mesh strainer • 150gr piece Grana Padano or Parmigiano-Reggiano
round vegetables. The common name potassium 280 mg per 100g and the pasta dish which uses the shoots or large slotted spoon to transfer the zucchini slices to the
today is derived from Zucca which vitamin A 115 mcg per 100g. 1/2 cup and leaves is know as Spaghetti con lined platter to drain.
of zucchini also contains 19% of the Tenerumi; In Spain the vegetable is METHOD
means squash in Italian, and the When the slices are cool, arrange them on a deep
recommended amount of manganese. used in a Zucchini Chocolate Cake; Cut zucchini length wise into paper-thin slices with
smaller vegetable varieties in Italian oval serving platter in a single layer, slightly overlapping.
Having a high water content is one In Mexico their vegetable dish pairs Mandolin (or similar adjustable blade slicer) Arrange slices,
are called Zucchine. The two main Scatter a few slivers of garlic and a several mint leaves.
of the most important health benefits zucchini with corn; and in North overlapping slightly, in 1 layer on 4 plates.
types of squash are Winter Squash Sprinkle with a little salt, and drizzle a few drops over the
of the zucchini, it is especially useful America the moist Zucchini Bread Make stacks of mint leaves and cut crosswise into very
and Summer Squash. layer of zucchini. Continue to fry the zucchini, layer them
during hot summer days. thin slivers, then sprinkle over zucchini.
Summer squash (Zucchini, Patty and Zucchini muffins are an everyday in the platter, topping each layer with the garlic, mint, salt
The whole plant can be eaten, from Whisk together oil and lemon juice in a small bowl, then
Pat, Marrows) are harvested in the family favourite! and vinegar.
the blossoms, the fruits (zucchini), drizzle over zucchini. Sprinkle with sea salt, pepper to taste,
summer, have thinner skins and At our Raw Nature Organic farm in Cover the platter loosely with plastic wrap and let sit at
the seeds and even the shoots and lemon rind and pine nuts. Let stand 10 minutes to soften
can be eaten lightly cooked or raw. Bali, we grow organic green and yellow room temperature for at least 1 to 2 hours (or refridgerate
leaves! Globally the culinary diversity zucchini and allow flavors to develop.
Commonly known as Zucchini, they zucchini, long or round, and patty overnight). Garnish the platter with a sprig of mint just
and usage of this summer vegetable Just before serving, use a vegetable peeler to shave cheese
are scientifically fruits, but we refer pan squash, all sold with or without before serving.
is extremely widespread! Here is a to taste over zucchini, then sprinkle with torn zucchini
to them as vegetables since they are flowers. For details of our organic
sampling; Zucchini Fritata, a baked blossoms and mint sprigs.
generally eaten as a savory dish. The zucchini varieties available at the farm,
plants produce 2 types of flowers, crustless quiche using zucchini, the see www.rawnaturefarms.com.

24 TASTE | September - October 2009 September - October 2009 | TASTE 25

 wine story

Champagne
Liquid Aphrodisiac Which of you effervescent
beauties wants to grace our
By Katrina Valkenburg palates tonight?
Every time I spy a squat, sexy Champagne bottle it makes me feel
extremely titillated and slightly naughty - it’s a promise of a good night,
or a good morning, for that matter.

In the heady days of the 80s in the good stuff. Blanc de noirs Billecart-Salmon Cuvée Elizabeth Salmon
Australia, when good Champagne Many of the wine regions of A French term (literally “white of This top-end Rosé Champagne was recently tasted
cost less than a bucket of prawns, the world produce extremely good blacks”) for a white wine produced at the Bulgari Hotel at a Billecart-Salmon dinner. A
I veritably drowned in this liquid sparkling wines made in the same entirely from black grapes – generally standout Champagne that has the fragrance of fresh
aphrodisiac. There was an abundant manner as those made in Champagne made from pinot noir and occasionally rose petals, tastes like the most delicate of dishes and
choice in all but the humblest wine – Méthode Champenoise – including from pinot meunier. feels literally like angels waltzing on your tongue.
shop and the decision came down Australia, Spain, Italy, Germany, Contact: Agung Sri Antari
to ogling the bulging fridges and Chile, North America, England, Blanc de blancs (agung.antari@lotusfood.com),
asking “which of you effervescent New Zealand and France. A French term that means “white Lotus Distribution: (0361) 701650 or Simone
beauties wants to grace our palates There are three classic grape of whites”, and is used to designate Baldwin (simone@bogafinewine.com)
tonight?” It was not so much the varieties used in the production of Champagne or sparkling wine made
price that swayed me but more the traditional sparkling wines (as in exclusively from Chardonnay grapes. Jacquesson Cuvée 733 NV
label – tried and true brands were Champagne). Founded in 1798, Jacquesson stakes the claim as the
always more likely to appeal. These, • Pinot Noir – a black grape that Rosé oldest independent Champagne house. A relative
of course, included Bollinger, Moet adds backbone, fullness, weight Rosé Champagne and sparkling newcomer to the list of fine Champagne available
et Chandon, Veuve Cliquout, Pol and length to the wine and adds wines are produced either by leaving in Indonesia, this attractive wine has an elegant yet
Roger, Lanson to name but a few. depth to the back of the palate. the clear juice of red grapes to full flavour with good structure and weight.
And then the market became more • Chardonnay – a white grape that macerate on its skins for a brief time Contact: Agung Sri Antari
sophisticated and the number of adds finesse, elegance and fullness or, more commonly, by adding a (agung.antari@lotusfood.com),
brands imported grew exponentially to the front palate. small amount of still pinot noir red Lotus Distribution: 0361 701650 or Simone Baldwin
along with the local and international • Pinot Meunier – a black grape wine to the sparkling wine cuvee. (simone@bogafinewine.com)
sparkling wines. Many of the high- used to give the wine fruitiness and
end domestic sparkling wines offered roundness that integrates well with Vintage Undurrugga Demi Sec
their own unique selling proposition the previous varieties. Vintage Champagne or sparkling A soft, delicate, semi dry sparkling wine made
but generally speaking most tried wine is made entirely from one from Chardonnay grapes from the Maipo Valley.
to emulate the flavour spectrum of There are many different styles of vintage. This is a drink anytime, anywhere, refreshing wine
Champagne. Champagne and sparkling wines on that would be perfect as an aperitif or dessert but
Champagne is a place – a region the market including: Generally speaking, choice is possibly even better at breakfast.
of France - and it is because of this dependent on budget and personal Contact: Anom Adnyana (anom@indowines.net),
that no sparkling wine outside of Prestige Cuvee preference. But one thing is for sure; PT Indowine (0361) 8477232
this region has the right to be named A cuvée de prestige is a proprietary Champagne and sparkling wine
Champagne. However, many people blended wine (usually a Champagne) give a sense of occasion that calls for
still call sparkling wine Champagne that is considered to be the top of a sharing your good fortune with the Katrina Valkenburg is a wine educator, consultant & writer.
and that same consumer will call it producer’s range. people you love. Email: katrinav@mac.com
French Champagne when they want

26 TASTE | September - October 2009 September - October 2009 | TASTE 27

 Crystal at work Amanusa

WINE STARS at Aman Resorts

Startling how good a simple grilled chicken salad can be in the right circumstances; accompanied by Sambal in the works

Royal Condiments
a fine bottle of Italian white, perched atop a sweeping view for instance.

At Aman Resorts from this time Beijing, once dreamed of being a at the resorts in peak condition.
on, the wine dilemma is being solved chef. Attending Culinary School in Crystal tailors the wine lists at
by a new worldwide wine buying New York she was introduced to wine different properties, dictated by the
program that will see each of the through a six week intensive course weather and to take into account The kingdoms of Bali are magical, steeped in history and myths.
resorts, including those in Indonesia, that all students were required to do. local preferences. An average list will They are also the source of much of Bali’s exciting and authentic
coming up with creative and well “It started me thinking that perhaps consist of anywhere from 70 to over culinary heritage.
priced wine lists that are a pleasure to this might be a career for me. Once 100 varieties. The list will include
peruse. I left school and started to travel I a few bottles of special vintage or It was therefore a rare privilege first book on Balinese cuisine.
Travelling the world, visiting became more interested. To me it is a private collection wines and range in to be invited to the unveiling of the Some of the other recipes however
winemakers, sampling lesser known link between the dining room and the price from reasonable to wow! (Local Kingdom of Karangesam’s sambal are rarely seen anymore and have
wines in search of value and quality kitchen,” she continues. taxes in Indonesia and other Asian festival held during August at Taman fallen out of favour, as a result of
is the job of head sommelier, Crystal The wine we enjoyed during our countries mean wines that start out Safari and Marine Park. changing tastes.
Edgar as part of a new program aimed lunch at Amanusa was a little known reasonably priced often end up not so Our own Taste photographer It is astounding to the uninitiated Dewi Indrawati Djelantik with
at injecting some creativity, originality Italian white from Il Palagione called on our tables.) General Manager Hans
Dewandra Djelantik is the son of how many flavours can be achieved by
and quality into the menu. A breath Hydra. Crystal explains that her For Indonesian properties in the royal line and it was his mother, combining ingredients which are used
of fresh air for many of the Asian travels take her all over the world and particular, the introduction of the Dewi Indrawati Djelantik wife of every day in local households – from
properties that are subject to random bring her into contact with many Aman wine program is fantastic news. the current head of the family Anak coconuts to mangos to ingredients
circumstances at times. wine makers. “This particular wine Content as we have become to wine Agung Made Dewandra Djelantik, that are unfamiliar to foreigners, like
“We are passionate about creating is created using vernaccia grapes, a lists created from what’s available as who worked with the chefs at Taman pangi, that simply fall off the trees.
approachable wine lists that are traditional Italian variety, but the opposed to what’s good, Aman may Safari to bring an assortment of 30 The festival was a great success
easy to follow and lead to discovery. wine maker tends to create twists on find their restaurants full to the brim sambals that have floated in and out with guests who had the chance to
Each bottle has been hand-picked the classics.” with wine drinkers who will happily of imperial fashion over the last two see the sambals being prepared as well
from an array of artisanal producers The challenges associated with pay for increased choice, quality centuries. as sample them with a simple dish of
around the world who represent the wine supply in Indonesia have been and the opportunity to sample an Executive Chef at the Park, Mahadi, rice.
core values of the Aman experience: carefully navigated and Boga Citra, unknown wine with the knowledge it was familiar with about half of these Taman Safari park is located on Jl.
quality, craftsmanship, uniqueness one of the country’s most reliable has been hand picked and its quality recipes he claims as a result of working Bypass Prof. Dr. Ida Bagus mantra
and passion,” explains Crystal. importers, was chosen as their local is assured. together with Heinz Von Holzen at Km. 19.8, Gianyar.
The sommelier, who is based in partner to ensure that the wine arrives Grand Hyatt during discovery for his PH: (0361) 950000. Chef Mahadi with a guest

28 TASTE | September - October 2009 September - October 2009 | TASTE 29

 market driven

1 3 5

Taking it to
The Streets
6
Almost every chef will tell Once a month, Sydney’s Good Food even the radio jocks will advise you crumble pies are moist and tasty and hard white cheese), savoury mince
market at Pyrmont close to Sydney to get down there on a Saturday especially good as the weather cools. and chicken or a combination, and
you that his food is only as Harbour, sponsored by The Sydney morning. Using finely sliced, honey- A van is equipped as a butcher stall then folds and lays them on the flat
good as his ingredients. With Morning Herald, is a major attraction smoked bacon and free-range eggs and offers high quality fresh meat grill plate, cooks them crisp before
for food lovers. With producers from that slowly dribble brilliant orange from the best suppliers including cutting them into eight portions to be
the popularity of Farmer’s all over the state setting up stalls and yolk down your arm as you bite the 1824 angus, kobe and wagyu served simply with pieces of lemon.
Markets growing across showcasing their products, there through the fluffy ciabatta-style roll, beef distributed in Indonesia by The bakers are always busy;
are also some great opportunities to there are people who will tell you this Sukanda Djaya. Fish fresh from the with small hobby bakers starting
the Western World, market taste the products, many of which is the world’s best bacon and egg roll. sea, a incredible range of local and their prep three days before the
food is showcasing great are prepared simply to highlight the The coffee is ground and freshly imported cheese sit beside. A small markets and offering beautiful
flavours and textures. Anything goes; made as you order using organic producer who has recently launched displays of flourless organic cakes,
ingredients without the fuss,
from asparagus to kangaroo. Many beans from Australian growers and a range of gluten-free products is tarts filled with custard and berries
and is inspirational on a local chefs make the trip to find is another incredibly popular stall, featuring freshly baked pizzas using or caramelised apples, home-style
grass roots level. specialist products and search for created by Toby’s Estate. their gluten free bases while alongside, cookies and delicate iced cakes which
anything new and different. Brasserie Breads is the off-shoot of tables groaning with produce, both are sold whole or in slices.
Sydney’s Kings Cross Market is the ever-popular Sydney restaurant organic and not, picked fresh for Reflecting the seasons is a role the
a microcosm of the larger event. Bayswater Brasserie. When chef Tony the market, makes this a compact market plays and orchard owners pile
Held every week the market attracts Pappas turned his hand to creating gourmet paradise. this season’s apples high while summer
growers, artisan producers, hobby artisan breads, Sydney cheered. Using There is still room for tradition brings the stone fruit growers out.
farmers, bakers and bread makers. his original starter, his San Francisco- and the ever-present Turkish gozleme Around the world the growth
The stalls offering baked goods and style sourdough varieties are piled stall is busy as usual. With the female of markets is offering food lovers a 1 Gluten free, dairy free, healthy feast
hot food are testament to the quality high. With the characteristic bubbled members of the family, scarfed and chance to connect with producers and 2 The best bacon and egg roll?
and variety available. crust, they come in unbleached white, aproned, kneading and throwing sample food that is simply prepared 3 Tony Pappas, Brasserie Bread
One stall where there is always wholemeal, and spelt. One of their the oily, elastic dough which is then but wonderful in translation. It is 4 Purka Estate showcase oils and vinegar
a queue is run by a former lawyer- most popular loaves is studded with passed over to the man of the house the food of the streets and often 5 Fresh from the farm
turned-homemaker who set up a whole cloves of caramelised garlic. who fills them with savoury fillings provides the inspiration for food of 6 Turkish gozleme
weekly market stall selling egg and Their small assortment of cakes, like spinach and fetta (or a variety of a finer type.
bacon rolls. These are so good that dense chocolate brownies and apple

30 TASTE | September - October 2009 September - October 2009 | TASTE 31

 1 3 5

Fine Dining
in Gili T
Gili Trawangan is a little island with a big reputation and is fast
becoming a major destination in itself. The only thing missing is
an upmarket restaurant, now that too has arrived.

2 4 6

White table cloths, silver service and a for the little Gili. Looked to expanding his business which included the creation of the a wonderful stuffed rainbow trout 1 Peking Duck entree
“Ko Ko Mo has been a great prospects in Sydney, until a chance menu, an open kitchen that works served in a seafood bisque and fresh 2 steak tartare
menu brimming with contemporary
conversation saw him and his partner, perfectly for the restaurant from local catch. 3 Behind the bar
seafood dishes, imported beef, success from the start,” explains Di,
breakfast through to dinner.” 4 Asian style seafood broth
vibrant salads, spectacular desserts “and Matthew trained a whole new Di upping stakes and moving to The restaurant sits beside the sea
5 Fresh strawberry dacquoise
and Asian classics are unexpected on kitchen crew, including our Executive Lombok. “When I conceived the menu I with a spectacular view and no matter
6 Matthew and Di
the famously casual Lombok island. Sous Chef, Barkun, to create a menu “I have been involved with the looked back through all the years how many tables the staff lay outside
Former Sydney chef Matthew that is contemporary with lots of food at The Beach House since the and chose my favourites from a list there is always a demand for more.
Blundell was content to leave the seafood and a little bit of Sydney.” beginning but haven’t been too hands of specials. I then went through each Timing and location combined with
kitchens as he and his partner Matthew is known to many in on in the kitchen until now.” Explains item with my sous chef and the team style and experience have created
Di,Somerton, together with lawyer Sydney for his years cooking in Matthew. As Executive Chef as well of cooks. The results are great, I’m a new concept for Gili T that has
and seafood enthusiast Made Ramlie, some of the city’s favourite hangouts, as part owner of the boutique villa really happy.” proved a stunning success.
ran the busy beachside hotel and including Mario’s in East Sydney, a resort, Ko Ko Mo, Matthew says this Another business that Matthew
restaurant at The Beach House. A new lunch time legend in Sydney during was a great project as it is the first and business partner Made Ramlie are
venture, Ko Ko Mo Villas however the ‘80’s, as well as the Cauldron, the time he has been able to design the involved in is seafood export and the
called for a new restaurant concept intimate restaurant come nightclub kitchen he wanted. menu refects that with a great range Ko Ko Mo, Gili Trawangan,
and so Matthew found himself going for a discerning clientele. “In the past I’ve always walked of fresh seafood and daily specials Lombok, PH: +62 (0) 370 644169
back through some of his favourite Following a successful stint with his into an existing kitchen. This time I including lobster pasta, a signature Mob: +62 (0) 813 3974 7459
menus to invent a fine dining concept own Double Bay restaurant Matthew was able to design around a concept, seafood broth, selections of sashimi, kokomogilit@ozemail.com.au

32 TASTE | September - October 2009 September - October 2009 | TASTE 33

At St. Regis
One of the most anticipated lunches on
this year’s calendar was without doubt
the St Regis Resort’s lunch. The Yak’s
Chef of the year, among his many other
accolades, put together a stunning menu
that showcased the akill of this kitchen
team. Boneka was the venue of choice for
the lunch with a capacity crowd pouring
in for a suitably memorable lunch.

At Mama’s
Mama’s German Restaurant in Kuta was
a change of pace from the many hotel
lunches BCP have hosted. The Legian
restaurant is a lelgend in this area with the
second generation now taking an active
role in the business. Showcasing the
many products the company produces
including a wide range of sausages and
salamis, members and guests enjoyed cold
beer, barbecue and plenty of pork.
 BCP Membership 2009

NAME COMPANY NAME COMPANY YOUNG CHEFS UPDATE

Josef Zopf Aerowisata Catering Service Darren Lauder Nusa Dua Beach Hotel & Spa
Vynna Indra Alam boga
Both ACP Jakarta and BCP in Bali are
I Ketut Mudana Nusa Dua Beach Hotel & Spa
Arry Afianto Alam boga I Gusti Agung Alit Subawa Nusa Dua Beach Hotel & Spa putting their experience, support and
Hendra Noviar Amier Alam boga Reto Victor Torriani Nusa Dua Beach Hotel & Spa sponsorship behind the chefs of the future.
David Smith Alam boga Ni Ayu Winarmi Nusa Dua Beach Hotel & Spa WACS throughout the world are active in
Olaf Aistleitner Arena Sport Café Christian Gerart Nusa Dua Beach Hotel & Spa promoting young chefs and exposing them
Alexander Erich Aston Kuta Ketut Pong Atmajaya Padma Bali to international events and competitions
Attila Koermoeczi Ayodya resort Wayan Nurisa Padma Bali encouraged by legendary South African
Adrianto Bahana Gourmet Indonesia John Taylor Padma Bali
Pramudya Bevan Bahana Gourmet Indonesia
Chef Bill Gallagher. Although he is now
Ian Roberts Pamerindo
Ketut Sukamara Bali Golf and Country Club Kadek Widiantara Papa’s Café retired WACS have commemorated his
Endris Yuliawati Balivillas.com Jahn Roger Pepito Café work with young people by introducing
Isabella Lin Balivillas.com Jimmy Julianto Pica Tapas scholarship programs in his name.
Peter Rieger Balivillas.com Dewi Rusmala Pica Tapas Throughout Asia, including Indonesia, more young chefs are finding themselves at
Torsten Schubert Banyan Tree Maldives Carlos Vinas Barmona Pica Tapas international events and proving they are ambitious, creative and willing to work with
Sugihanto Sachid Bapak Bakery Haryanto Mulia PT Aromaduta Rasa Prima more senior chefs to make their mark.
Franky Alexander Buana Agung Lestari Adrianto Mulia PT Aromaduta Rasa Prima
President of Bali’s young chefs association, and commi at Bulgari, Alex Tanuhardja
I Wayan Budiarsa Buana Agung Lestari Ni Wayan Santo Asih PT Aromaduta Rasa Prima
Nyoman Sudiarna Buana Agung Lestari Winyoto PT Asri Indonesia will head to Chile in January to assist the resort’s Executive Sous Chef Wicaya to represent
Andrew Skinner Bulgari Dienly Wong PT Asri Indonesia all of Asia in the next Global Chefs Challenge. Meanwhile other young chefs who have yet
Heinz Von Holzen Bumbu Bali Simon Yap PT Asri Indonesia to have international experience are being hand picked for exposure to the world stage.
Dennis Langlois Carrefour Anik Purwati PT Hocatsu Bali Vice President BCP, Darren lauder, Executive Chef of Nusa Dua Beach Hotel, works
Bayu Lagimin Classic Fine Foods Mahesa Dentha PT Hocatsu Bali closely with the Young Chefs and has chosen Jason Suwantika to attend Singapore’s On
Dhany Parwanto Classic Fine Foods Ida Ayu Sutamaya PT Hocatsu Bali The Edge Festival which will feature a number of Asian chefs.
I Gde Rastarama Classic Fine Foods Jayadi PT Masuya Graha Trikencana
Currently working as a trainee to chef Philip Mimbimi at Nutmegs Restaurant, Hu’u
Ing Gerold Eichinger CV Raja Bamboo I Made Manahara PT. Sukanda Djaya
I Nyoman Wirata Discovery Kartika Plaza Izwantini PT. Sukanda Djaya Bar, Bali Jason is young, keen and motivated. A graduate of Sunrice College in Singapore,
I Nyoman Candra Discovery Kartika Plaza Rusli C.J. Lokman PT. Sukanda Djaya he is a young Indonesian chef who has grown up overseas. Like most of the members of
AA Rai Gunawan Discovery Kartika Plaza Neeta Malhotra Queens tandoor the Young Chefs Clubs worldwide, he is ambitious and hard working and has big plans.
Iwan hari Cahyo Discovery Kartika Plaza Made Budiasa Pendit Sanur Beach Aerowisata We wish him luck.
Ni Made Suwartini Discovery Kartika Plaza Sven Hollinger Satria Pangan Sejati
Made Sebastian Suanda Discovery Kartika Plaza Rick Bolt Smart Energy
Johan Meyers
Terry Deweer
DP Kitchen
DP Kitchen
Mr Robert Jansen
Tutik Yantini
Soejasch
Soejasch Next BCP Lunch
Eko Putranto Ecolab Enny Kudung Soejasch Venue : Holiday Inn Resort
Ernst Jaeck Grand Hyatt Bali Brandon Huisman The Bale Address : Jl. Wana Segara 33 Tuban
Wayan Widiana Grand Hyatt Bali I Wayan Sudiana The Bali Khama
Day/date : Saturday, 31st October 2009
Saptono Grand Hyatt Bali Jacky Ames The Beach House
Sang Ketut Jiwa Griya Santrian Hotel Nigel Ames The Beach House Time : 12.30
Leony Rossalia Hartono Holiday Inn Ida Bagus Partama The Laguna
Philip Parfait Hu’u Bali Aprin Sukarno Putra The Laguna
Jason Vito Suwantika Hu’u Bali Ridwan The Laguna
Bill Marinelli Ikan Segar Bali Nyoman Wijana The Laguna
Arie Sumartini Ikan Segar Bali I Made Linggi The Laguna
Rositha Wardhani Ikan Segar Bali I Made Putra The Laguna
Thierry Brocard Indoguna Bali I Wayan Sudarsana The Samaya
I Nyoman Parwata Indoguna Bali I Gede Juastra The Samaya
Sarita Sanowi Indoguna Bali Ray Clark The Samaya
Wendy Jane Thomas Kevala Ceramics Michael Shaheen The Samaya
Ralf Schmidt Kori Restaurant I Made Lugra The Samaya
I Gusti Nyoman Jaya Kori Restaurant Markus Krickelberg The Westin
Markus Reichl Legian Beach Hotel
Taste the fragrant flavor of
Budhi Setiawan Tedja Tirta Sakti Mandiri
Ayu Suharyani Lotus Distribution Ni Made Kariani Tirta Sakti Mandiri our aromatic Vanilla Beans
Bill Busch Lotus Distribution Shirkandi (lulu) Tirta Sakti Mandiri on your delicious cuisine
Henny Santoso Lotus Distribution Renaud Le Rasle Ubud Hanging Gardens
Jeff Matthews Mandara Spa Claire Quinn Villa Coco
Yannis Van Heckerer Mannekepis Bistro Made Witha Witha Bakery
Hidayat Megah Food Trading Dean Keddel
Ketut Sumatra Melia Benoa Helmut Walter Schafer Pandu Rasa
Christopher J Salans Mozaic Daud L Pakpahan Bali Bird Park
Hand selected
Juergen Domani Nikko Bali Resort & Spa Raul Deschu Padma Bali
gourmet vanilla beans
Katarina Sari Nikko Bali Resort & Spa Agus Wiryawan Banyan Tree black, glossy, supple and
I Made Sudana Nikko Bali Resort & Spa Christian Hinckley Amandari evocative aroma
Stefan Mueller Nikko Bali Resort & Spa

36 TASTE | September - October 2009

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 chefs day-out

Sambal
on the High Seas
by Kayti Denham

Onboard the beautiful Al-Isra, a To this base Joseph added his own
wooden phinisi, the kitchen is tucked combination of ingredients to create
under the stairs in between the main the different sambals, the tomato
sleeping cabins and the rear wall of sambal was served with chicken, the
the crew berths. There is just enough candlenut and ginger sambal was
room for one person to stand and any used to coat the prawns and squid for
other movement must be done from a delicious salad and the tumeric and
that one standing spot by pivoting. lemongrass sambal was the baste for a
Chef Joseph had pivoting down huge whole Trevally. roughly chopped tomatoes and add
to a fine art, and from this miniscule The best sambals are made using them to the mortar and make a final
space he conjured up and brought an ‘olek’, or mortar and pestle made rough pound so that the sambal is
forth meals of such quality freshness from heavy stone and although you chunky.
and flavor it inspired the desire to can use a blender the maceration of
squeeze in for a cooking lesson. the mortar and pestle is better for the CANDLENUT AND GINGER
With his audience hanging over flavour of the sambal as electronic SAMBAL
the stairwell Joseph gave the onboard mashing can create a bitterness in Using the base mix of garlic salt and
guests a detailed demonstration of garlic. oil add two peeled candle nuts and
how to make the sambals. The use the sliced root of ginger, about 2cms,
of a variety of indigenous spices gave TOMATO SAMBAL slices of tumeric root and chopped
each meal a distinct flavour and while Crush garlic with salt in a heavy baby onions and lemongrass stalks.
the meals themselves were ‘simple’ mortar, add a drizzle of olive oil, add Pound until mashed into a paste. This
they were tasty and satisfying. a pinch of powdered coriander seeds sambal can be used as a paste for any
The basic ingredients were garlic, and the juice of two small lemons type of meat or tofu and with the
salt, fresh chilies and olive oil of good along with chopped red chillies. addition of coconut flesh and milk
quality oil that imparted a fruity Continue to pound until chilies can be turned into a tropical spicy
flavour into the mixture. incorporated into the mix. Take four marinade that is perfect for seafood.

38 TASTE | September - October 2009