JAKARTA & BALI CULINARY PROFESSIONAL NEWSLETTER

JULY - AUGUST 2009 | FREE

Take A Holiday: A FRESH LOOK

Holiday Inn’s
Signature
AT BRUNCH
Recipes Kath’s Cooking
at Maya Ubud

Meet Asia’s
Global Chefs

TASTE
team
editorial consultant
Sarah Dougherty
contributors
Kathryn, Kora, Marco Rucola, Katrina
Valkenburg, Es Dee, Kayti
coordinator & marketing
Miranti Amandya
photographers
Dewandra, Sarah, Kali Sari, Donz
graphic designers
DeKa
distribution
Gede Sudiartawan, Arif Junaidi
office
BCP Secretariat (attn. Kathryn)
Travel Works Communication International
Jl. Kesari no. 60a, Sanur 80223, Bali,
Indonesia
Tel: 62 – 361 – 284095
Fax: 62 – 361 – 270189
E-mail: media@balichefs.com
Website: www.balichefs.com
pre press & printing by
PT. Dian Rakyat
TASTE Newsletter can be downloaded at
www.balichefs.com
4 TASTE | July - August 2009
TASTE
contents
5. President’s Message
6. Short Order - What’s New
8. Meet Asia’s Global Chef Society (WACS) officials, John
Winners
10 10. Take A Holiday – Holiday
Inn’s Chefs introduce us to
their signature recipes
14. Café Couture – A fresh look
at Brunch
24. Raw Nature – The merits of
mint
14
26. Wine in the tropics – A look
at the best varieties to beat
the heat
28. Kath’s Cooking – Maya
Ubud’s new Executive Chef
serves up Modern Asian
28
30. Spa Cuisine – Desa Seni gets
fresh
32. Young Chefs – our Young
Chefs give us their views on
competing
34. BCP lunches – BCP monthly
gatherings
Cover photograph of river prawns
with honey sauce
Created by Chris Suryanto from
Holiday Inn
Photo by Dewandra Djelantik
Dear Members,
Our May gathering at Ayodya
Resort was a special occasion for
us when we officially announced
Bali Culinary Professionals
Junior Chefs – Bali Chapter. The
announcement was attended
by World Association of Chefs
Sloane as WACS Continental
Director Asia and Alan Orreal as WACS Advisor
for Global Development of Junior Chefs MCC. We
congratulate these young chefs and BCP will continue
to support them as culinary ambassadors of the future.
The gathering was also to present awards to winners
of the Salon Culinaire in Jakarta last April and Global
Chefs Challenge in Hong Kong last month. This has
been such an exciting time for us and we look forward
to enhancing our reputation with the support of the
culinary community.
Our last lunch also gave us a chance to farewell one
of our most active committee members, Jeremy Cooper.
He has been instrumental in gaining our endorsement
with WACS and has done so much to help the industry
in Bali and within his own hotel at Nusa Dua Beach. We
wish him well and look forward to seeing him again in
the future.
We also need to say special thanks to those who
gave so much time and support to the Bali teams in the
recent competitions. They include: Darren lauder, Stefan
Mueller, Andrew Skinner, Vincent from St Regis and our
many sponsors.
Made Putra,
President BCP
Taste Magazine
With peak season upon us, the island is dressing up, and nowhere
are the celebrations more obvious than in the new menus popping
up all over the island. As we celebrate wins and accolades for our
chefs and our restaurants, Indonesia’s culinary scene has never been
hotter. Whether it’s a chic and glamorous restaurant experience or
a laid back day at the beach, this issue of Taste takes you from
breakfast to cocktails and every in between.
presidents’ message
Dear Culinary Members,
We have passed the Salon
Culinary 2009 last April on a
high note, we had great comment
from both organizers, sponsors
and all the Chefs and culinary
members that participate. We
have confirmed 3 International
competitions for the next Jakarta
Salon Culinaire in 2011 including Asian Pastry Cup,
Bocuse D’Or National Selections and also continue to
build on the success of first Junior Asian Chefs Challenge
by inviting even more Asian Teams.
Congratulations to our Jakarta team from the Park
Lane Hotel selected to represent Indonesia at the Asian
Final for the Bocuse D’Or 2010 at the Pudong Expo,
Shanghai.
Up coming events we will be hosting in Jakarta are
the Pangan Nusa, a festival that celebrates traditional
Indonesian food from 33 Provinces, ACP will help the
Department of Trade in organizing the event and the
competition. We will also participate in the InterFood
Exhibition and Trade Show, focusing on Food and
Equipment supplies for the industry and ACP and YCCI
Jakarta chapter will hold a Competition called Indonesian
Culinary Arts and Cooking Competition 2009 where a
Pasta Cooking and Tabasco Cooking Challenge will take
place on 8-11 August 2009 at JI Expo Kemayoran.
We are also going to send team of Chefs to participate
at the Food Hotel Malaysia 2009 the same month from
11 – 14 August 2009 at their Kuala Lumpur Convention
Center (for more information please visit their website at
www.hotel.org.my)
We wish all our teams and members success and ever
more creative solutions in the coming months.
With Culinary Regards
Vindex Tengker
President ACP
This issue we introduce a new column, café couture, a fresh
look at café culture and as usual we introduce you to some of the
country’s best chefs, many of whom have kindly shared their recipes
with us. Happy cooking, happy eating and happy reading.
The Editor.
July - August 2009 | TASTE 5
 short orders short orders

Can chocolate look like this? Young Chefs Club is Official

THEYS can. Bali Culinary Professionals Junior Chefs Club officially announced
its establishment during the monthly gathering at Ayodya Resort
Bali, Saturday 30 May 2009. The event was attended by World
T H E Y S’ Tweeny Chocolate Chips made a colourful debut into
Indonesia at the Food & Hotel Expo Indonesia earlier this year in Association of Chefs Society (WACS) officials, John Sloane as
Jakarta. WACS Continental Director Asia and Alan Orreal as WACS
In sweet colours like pink and white, green and white and a Advisor for Global Development of Junior Chefs MCC.
more traditional brown and white, the swirled chips add a new Several of these young chefs have made their first steps to
look at creative baking. being chefs of the future when they established the Junior Chef
The Tweeny™ Chocolate Chips offer an endless range of committee led by Alexander Tanuhardja, former STP student,
application possibilities for sprinkling on or topping finished currently doing training at The Bulgari Resort Bali, with vice
products, and they resist oven temperature perfectly, guaranteeing president Ivan Suputra, currently doing training at Four Seasons
an intriguing look with great taste and tantalizing texture. Upgrade Resort, Bali. The board is advised by BCP vice president, Darren
your choc chip cookies and have fun with these. Lauder, executive chef of Nusa Dua Beach Resort and Spa.
Contact: sales@theys-cie.com
Strut Your Stuff
The Envy of at Nikko
Kuta
So you think you can decorate? Nikko will pretty
up their Bridal Fair with a wedding cake decorating
competition, open to anyone who considers themselves
a master of the sugar paste. Set up is from 8am and
judging will commence at 9am on Sunday, July 19th
in the Nikko’s Graha Sawargan Ballroom. Other events
The pointy end of South Kuta Beach has seen some great action include an ice carving competition on Saturday, July
lately and the party is in full swing. 18. Register through BCP: 284095, info@travelworks-
Envy, on the beach beside Holiday Inn has raised the stakes bali.com or with Ferry and Rudy at Nikko: 773377,
by calling in glamour consultants Bar Solutions to work with rudy@nikkobali.com
the staff and create a stunning new cocktail menu.
Working together the crew at Envy have hit the mark with
a wide range of drinks that show both creativity and flair and New Look Ma Joly
include some great gimmicks of which some are tracing back Following a tumultuous couple of years that saw
to cocktails retro roots, while others emply some of the latest Ma Joly lose its beachfront and then regain it in a
recipes. massive restructuring of South Kuta Beach, the French
restaurant and lounge re-launched with a slick new

Bali Bakery takes look. With a new chef on board, Eelke Plasmeijer, part
of Bali’s Dutch chef invasion, the food has taken on a

the next step

fresh and fabulous new look to match the décor. Stay
tuned for sunset jazz programs and lazy Sundays and
unbeatable beach-side views.
Bali’s first Western-style bakery continues to pull the crowds Ma Joly Restaurant & Lounge,
to their Kuta premises. The business has expanded in the Jalan Wana Segara, Tuban, Bali T.+62-361-753 780
fifteen years since they opened to include a great catering
company, showing up recently at some glamorous events,
a healthy business as one of Bali’s busiest wedding cake
suppliers and now, a new café in Seminyak Square. Open at
Down Mexico Way
the end of June, the café will offer all the fresh pies, pastries When imports get tight, the tough get moving. TJ’s, the Kuta
and home baked goodies that their regular customers have Mexican that can claim to be the first and many say, still the best,
come to rely on. Stop in and enjoy a great coffee and sample have been making their own taco shells, tortillas, sauces and more
their café menu. since the beginning. Now they are launching their own brand of
TJ’s Mexican food products – an extensive range that will keep
Bali Bakery: Jl. Raya Kuta 65 and Seminyak Square on lovers of the spicy South American food well fed.
Jl Laksmana (Oberoi Rd.) Available soon direct from TJ’s Tel: 0361-751093 or through
Tel: (0361) 755149, info@balibakery.com Alam Boga: sales@alamboga.com or 0361-720200/ 710673.

6 TASTE | July - August 2009 July - August 2009 | TASTE 7

 BCP news
Bali’s Own
Global Chef
Executive sous chef at Bulgari, I Wayan Wicaya, has crowned his career with a spectacular
win at the Asian Global Chefs Challenge together with Young Chef, Alex… The two
will now begin the arduous practice sessions to prepare to represent Asia at the Global
Chefs Challenge in Santiago Chile next year.
I Wayan Wicaya is a quiet achiever in the true
sense of the word. This soft spoken 36 year
old hailing from Singaraja in the northern
reaches of Bali has lived and worked in the
south for most of his professional career. His
initial study was at the BPLP in Nusa Dua.
His has been a diverse and colourful
culinary journey spanning the globe. Starting
out at the renowned Grand Hyatt, Bali he
later moved to the Intercontinental Hotel.
He then had the desire to see the world and
jumped on a “big red boat”, owned by the
American Cruise company. The ship took
him through exotic ports around Alaska,
8 TASTE | July - August 2009
By Andrew Skinner, Executive Chef,
Bulgari Bali.
1 2
Panama and the Mediterranean. Not bad for 3 4
a quiet guy from Singaraja.
Once the travel bug was satisfied he
planted his feet firmly back on dry land with
time spent at Ku De Ta before moving on to
be part of the opening team for the highly
acclaimed Bale Resort.
Wicaya says his career has now peaked, he
truly feels proud to be working at the Bulgari
Hotel Bali and to have been part of the
opening team that put this hotel on the map.
Currently holding the position of Executive
Sous Chef.
WICAYA COMMENTS
“Saya sangat bangga dengan profesi saya sekarang yang
telah memberikan kesempatan untuk melakukan promosi
makanan dan kompetisi hingga ke beberapa tempat
seperti Sydney, Dubai dan Hong Kong”.
“I am truly grateful for this profession it has given
me the opportunity to be involved in food promotions
and international competitions in such places as Sydney,
Dubai and Hong Kong”.
In recent years Wicaya has enjoyed the taste of Gold
at the Bali International Salon Culinaire in 2008 and his
most recent success, while representing the Bali Culinary
Professionals and Indonesia, winning the Gold Medal
again in Hong Kong at HOFEX 2009, in the Asian Finals
of the Global Chefs Challenge.
1 Braised beef cheek rib eye foie gras satay
He will now go on to represent the entire Asian region 2 Salmon
in the Global Chefs World Finals in Santiago, Chile in 3 Ricotta & blue cheese croustillante
January 2010. 4 Alex’s dessert
July - August 2009 | TASTE 9
 holiday inn
Teppan ice cream bar, Flavaz, is a
popular stop for kids of all ages
Take A
Holiday
The re-branding of Holiday
Inn has created great
excitement in Bali. Out
with the old, budget-style
accommodation and in with
a stylish, slick new look.
10 TASTE | July - August 2009
Naturally creating food outlets and
menus to match is a huge job but one
that Executive Chef Chris Suryanto
and Chef de Cuisine Leony Hartono
have done so successfully, the resort
is now a destination for non-guests
as well.
The resort’s slick open kitchen in
their main all day dining restaurant,
Palms, offers a fabulous breakfast
selection with a team of chefs
replenishing the buffet constantly.
During the day Palms offers a fresh,
casual menu with a modern Asian
twist and wonderful presentation. The
kitchen, designed by Intercontinental’s
former F&B Director, John Rees is
polished and efficient.
The newly opened Envy on the
beach is a stand alone restaurant
Crunchy Salad
INGREDIENTS:
20 gr fennel bulb, sliced thick
20 gr celery stick, sliced thick
30 gr red radish, wedges
30 gr cucumber, peeled, wedges
30 gr jicama, peeled, wedges
30 gr baby romaine
50 gr orange segments
FOR DRESSING:
30 ml pomegranete syrup
10 ml red wine
5 gr salt
5 gr pepper white powder
30 ml olive oil
10 ml lime juice
METHOD:
Chris and Leony in 1. Whisk all the ingredients for
dressing
the Holiday spirit.
2. Mix all the vegetables together
with the dressing
3. Garnish with orange segments
Squid Ink
Spaghetti Tossed
with Garlic, Olive Oil,
that offers modern seaside dining
and wonderful cocktails throughout Spring Onions and
the day and into the dancing hours.
With additional training by Bar
Baby Octopus
Solutions, consultants to kudeta
among others, the cocktail menu is INGREDIENTS:
as good as you will find in any city- 120 gr squid ink spaghetti, al dente
based cocktail bar. 10 gr sliced garlic
Chris is an experienced chef with 15 ml olive oil extra virgin
international experience. He has won 10 gr sliced spring onion
a number of medals in prestigious 100 gr baby octopus
competitions and can often be seen 5 gr salt
behind the stoves in any of the resort’s 5 gr black pepper
open kitchens. Together with his chef
de cuisine, Leony, an emerging talent METHOD
on Bali’s culinary scene, the two make 1. Saute the garlic then add baby
a dynamic pair. Here they offer some octopus, saute until fragant
signature restaurants from each of 2. Add the squid ink spaghetti then
their restaurants including the wildly season with salt and pepper
popular teppan ice cream bar. 3. Add the spring onion to garnish
July - August 2009 | TASTE 11
 Oxtail Soup
INGREDIENTS:
per serve
1.5kg Oxtail, cleaned and cut
300 gr Carrot, cubed
300 gr potato, cubed
50 gr Celery local, sliced
50 gr Leek, sliced
10 gr Clove
10 gr Cardamon, crushed
10 gr Star anise
25 gr beef powder
5 gr Salt
5gr Pepper
50 gr sliced garlic METHOD
10 gr sliced Ginger 1. Cut and blanch the oxtail, wash and cover with
50 gr sliced Onion water in a pot
50 gr Butter 2. Heat the oil and butter, saute onion, shallot, garlic,
10 ml Oil celery and leek until fragant, add cardamon, star
25 gr Nutmeg anise and clove
3. Add the sauteed ingredients to the oxtail soup,
SIDES:
season with salt, pepper and beef powder
50 gr Shallots,sliced
25 gr garlic, sliced and fried 4. Simmer for at least 2 hours until the meat is tender
50 gr Tomato wedges serve with side dishes of the vegetables, sambal
cut lime and fried garlic
sambal

Udang Bakar Sauce Madu 1 portion

INGREDIENTS SAUCE METHOD

300 gr cleaned River prawns 20 gr onion, sliced 1. Marinate the prawns with salt, pepper, lime, chili
@100 gr each clean 5 gr big red chili, julienned paste, garlic then grill, basting with coconut oil
5 ml lime juice 10 ml lime juice 2. Saute onion, red chili slices then add fish stock,
5 gr salt 20 ml honey honey, lime juice, salt and pepper for the sauce,
5 gr pepper white 10 ml coconut oil then add mizena (already mixed with a water) to
20g prepared chili paste 75 ml fish stock make it thick
20 ml coconut oil 5 gr maizena 3. Garnish with spring onion and served with
10 gr garlic, chopped 150 gr steamed steamed rice

Crème Brulee Trio

for 9 individual portions
1 ltr milk
1.1 ltr whipping cream
360 gr sugar castor
20 egg yolks
5 ml vanilla essence
2 gr split vanilla stick (garnish)
10 gr green tea powder
10 gr chocolate powder

METHOD
1. Heat the milk and cream then add sugar
2. Add the egg yolk and stir until thick, don’t allow to boil
3. Divide the mixture into 3 parts, flavoured each with vanilla,
green tea and chocolate
4. Pour into individual moulds, put into a bain marie
5. Put in the oven 160 degree C for 40 minutes
6. Refrigerate until cool then top with sugar and grill or crisp
with a blowtorch.

12 TASTE | July - August 2009

 café couture

Brunch
Not only is brunch the best time to eat from a health
point of view, it is an indulgence. Breakfast is too early for
some of us, and what could be more civilized than sitting
down to a well prepared delicious meal at a time which is
usually reserved for office hours? So, taking it beyond the

A Lot
obligatory eggs benedict and hash browns, why not make
it fabulous? I decided to expand on our breakfast menu to
attract more guests at a time when the morning sun glows
over the adjacent rice paddies and classical music wafts
through our breezy cafe.
Three Monkeys cuisine and art cafe serves breakfast all
day long. Open seven days a week breakfast, lunch, tapas,
dinner 7 am till 11 pm.

Monkey Forest Road, Ubud.

T. 0361-975554

Kali Sari is one of the Three Monkeys. A trained pastry chef

and creator of Sariswati Papers, she still loves cooking and is
often re-writing the menu with fresh and wholesome ideas.

Breakfast Yoghurt Parfait with

Summer Berry Salad
One of my earliest childhood memories is that of the tall
glasses of yoghurt lined up on the window sill in my grand
parents’ kitchen. I am of Greek descent and it was my
grandfather who was the expert. He would liberally sprinkle
a layer of sugar over the top and I would relish the crunchy
sweet granules mixed with the sour creamy curds.
Whilst I don’t profess to inheriting his skills I do know
a good yoghurt when I taste one and the creamy varieties
that are locally made are, to my taste, every bit as good as
the ones I enjoyed as a child.
This colorful variation of yoghurt in a glass layered
with bright fruits is really just a fancy way of delivering
fruit salad and yoghurt, but it looks great on the brunch
Breakfast Yoghurt Parfait with table and even the kids will go for it.
Summer Berry Salad
Orange Vanilla Yoghurt
Photos by Kali Sari (needs to be prepared a day ahead)
Scrape the seeds of 2 vanilla pods into a tub of full cream
bio-yoghurt together with the zest of one orange. Leave to
infuse overnight.
Summer Berry Salad
Take equal measures of fresh strawberries, blueberries and
raspberries (which can either be fresh or frozen depending
on availability) and mix with raspberry coulis (raspberries,
blended with icing sugar to taste and sieved through a
mouli or fine strainer to remove the seeds).
Mango Topping
Take a nice ripe harum manis or Manalagi Mango
and cut away two cheeks. One of the cheeks can be cut
into small cubes and the other cheek can be blended to a
smooth puree. Mix the two together.
Place the red fruits in the bottom third of a tall glass
followed by the yoghurt and topped with the mango.
Garnish with a sliver of Vanilla Pod.

July - August 2009 | TASTE 15

Warm Breakfast Salad
with Poached Eggs
This no - carb low fat option is a great alternative to heavier
egg dishes.
A word on poaching eggs: This a very personal thing it
seems as everyone has their own way of just how they like their
eggs. I like mine well cooked but so the yolk is still bright
yellow and just a tad runny. The following measurements are
for single serves:
• 3 Asparagus spears sliced diagonally into thirds or so that
they are still big enough to retain their crunch.
• 3 Champignon Mushrooms quartered
• 3 Cherry tomatoes halved
• A small handful each of baby spinach, wild ruccola and
frisee salad leaves and several whole basil leaves
• 2 Farm eggs – also known as telor kampung and preferably
bought from your local warung to be sure that they are,
indeed, organic back yard eggs.
Toss the salad leaves in about 1 teaspoon of olive oil with
just a few drops of balsamic vinegar and a sprinkling of sea
salt. Set aside while cooking the rest of the ingredients.
Saute the asparagus and mushrooms in a dash of good
quality virgin olive oil until they are well cooked then toss the
tomatoes in so that they warm through and are slightly wilted
but still retain their freshness and colour. Sea salt and fresh
cracked black pepper to taste. Toss with the salad ingredients
and pile decoratively onto the serving plate and top with
poached eggs.
Spinach And Fetta Fritata
with Garden Herbs
Fritata is one of those comfort foods that is great for
breakfast lunch or dinner.
I like to serve mine in individual heavy cast skillets,
similar to one that you might find in a provincial country
kitchen. This recipe is for one serving size suitable for an
individual 16cm skillet. If you are using a larger skillet of
about 22cm you can double the ingredients.
• 2 good handfuls of whole Baby English Spinach leaves
• 2 of the small local leeks which are known as bawang
prei thinly sliced diagonally
• 30gm of fetta largely crumbled
• 3 farm eggs
• 50ml cream
• a sprig of parsley
• a sprig of dill
• 4 basil leaves
• 2 sundried tomatoes, thinly sliced
• Sea salt
• Fresh cracked black pepper
Oil the skillet generously with some good virgin olive
oil. In another pan, sautee the spinach and leeks with a
dash of olive oil until just wilted and transfer to the skillet.
Whisk the eggs and cream and add the roughly chopped
herbs and salt and pepper. Pour this mixture over the
spinach and add the crumbled fetta and sundried tomatos
over the top.
Cook on a low flame until just set taking care not to
burn the base. Finish under a grill flame so that the cheese
is slightly browned.
Serve with a fresh crispy baguette.

Patisserie to
Please
Life is too short for bad cake, pastries too. Crispy or creamy,
Finding quality French patisserie is
fruity, chewy or simply sweet, good patisserie has the ability to not as easy as you might imagine and
satisfy in an ambrosial fashion. sometimes looks can be deceiving.
At Bali’s Carrefour however, under
the watchful eye of master baker,
Denis Langlois, what you see is what
you get; memorable, meltingly light
pastry filled with wondrous things.
“For me making pastry is a
pleasure, designed to give pleasure. It
is associated with so many memories
I have and I’m sure it is the same for
many people,” he explains.
“I remember my own childhood
in France; the chouquette, financiers,
crispy mille feuille, chocolate
birthday cakes and my grandmother’s
strawberry tart. At Christmas there
was always buche de noel and stollen,
la galette des rous for Epiphany (king
gallette) and chocolate at Easter. Sweet
memories for every time of the year.”
A perfect example of how a strong
foundation in the art of baking can
lead to all kinds of new and exciting
things, Denis is always experimenting
with his range. The classics remain,;
shiny fruit tarts (his biggest seller),
fresh, crispy millefeiule, éclairs in
all flavours and danish that sparkle
under the lights. However he gets
bored and figures if he is bored
with the same thing all the time, it’s
possible his customers may be too.
So currently he is trying out new
flavour combinations mixing fruit
bakery
with spices like dragon fruit and
curry, pear and caramel (a classic),
melon and basil, apple and cinnamon
and honey melon with pandan.
“My customers ask me, anything
new? It’s nice to say yes. I like to keep
it simple, yet you can still play with
the flavours, as long as your base,
the pastry, is well made and your
ingredients are fresh, fruity and nice.
And the taste is authentic.” he says.
Whether it is choux or puff,
pate brisee or shortcrust, knowing
the different techniques and
understanding which is the correct
method of preparation for the various
types takes experience. The team
of pastry chefs at Carrefour are in
good hands and will doubtless go
forth with wonderful experience and
technique.
If they can pick up a little of the Carrefour offers a range of over
pleasure that infects all of Denis’ 20 different patisserie products at
bakery products, they will surely wonderful prices in addition to one of
find their place in the world of le the largest selection of breads in Bali.
patissiere. Sunset Road, Bali.
July - August 2009 | TASTE 19
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20 TASTE | July - August 2009

 design update
Jenggala Revisits its
Frangipani Collection
From Jenggala’s beginning over 30
years ago, the iconic Frangipani flower
has been a strong motif in many of the
company’s ranges. With its success the
Frangipani designs have developed
over the years into a very extensive
collection. Many customers regularly
return to Jenggala to add designs to
their ever growing private collections
of this classic Bali flower motif.
Recently, Jenggala’s design team
revisited this collection to rejuvenate
it with some new color combinations
and shapes. The new color palette pays
tribute to Bali’s legendary mornings
and sunsets, two special times of
the day. The night to day and day
to night transitions fill the Bali sky
with rich gradations of pink, orange,
22
Fusion Glaze
from Kevala
yellow and calming satin cream. The
new glaze finishes of Fragrant Orange
and Tropical Sun now connect the
Frangipani shapes with the enlivened
colors of the Bali sky.
Jenggala’s designers added to the Kevala ceramics has been busy creating new glazes with
original collection many designs that dramatic effect. The in-house glaze technicians have been
balance the functionality and beauty having fun working together with Australian experts, to
of this popular flower motif. Some of master further the arts of glazing and hand painting.
the new designs work well as full-use
dinner plates, yet still compliment This running glaze is a fusion of various colours created
the more decorative designs and to appear beautifully abstract. Each product will have
theme of the collection. While the its own signature look and to be an absolute uniqueness.
original Frangipani motif represents For enquiries contact Kevala: +62 361 720718
the blossom, a few of the new designs
capture the beauty of the flower itself
in different forms; such as a flower
bud serving as a soap dispenser and
ring holder like a flower recently
fallen in a Balinese garden.
Jenggala proudly presents a
comprehensive array of designs in the
renewed Frangipani Collection. You
will recognize the classics, yet find Artisan
new designs to mix and fit with the
various shapes, sizes and functions
of this extensive collection of this
Glass
famous flower motif. You will find
the spirit of Bali not only in the
pattern, but also in the new selection Inspired by the Houtman Abrolhos Islands off Western
of tropical colors. Australia, glass artist Natalie Arnold has brought her
very special glass to Bali where she has set up a small
factory and trained a team of artists. Most of the range,
which includes stemware, platters and bowls, are hand
blown, hand casted and carefully coloured by hand to
create a stunning range of unique glassware. Albrohos
Art glassware brings some unexpected to the table.
Available in Bali through N’Joy
Jl Mertenadi, Krobokan
or contact Natalie:
081933061951, n.la.69@hotmail.com
 News from Doctor Rocket’s Organic Farm
Raw Nature
By Dr. Marco “RUCOLA” de Leonardis
On my second article on Taste magazine I wrote about Sweet Basil, as the dry season
had started in Bali, creating the best weather conditions for the aromatic herbs.
Therefore, now that the dry season is back I am going to write about another very
popular herb, Mint – Mentha sp.
Native to the Mediterranean
region and Western Asia, it was
spread by the Romans to England,
and from there by the Pilgrims to
the American continent. The name
derives from the nymph Menthe,
who was transformed in a lowly plant
to be trod on, by Persephone, when
she found out that she was Pluto’s
lover. Pluto, being unable to break
the spell, gave her a sweet scent that
would be released into the air when
stepped on. The Greeks added it to
their baths to stimulate their bodies
and the Romans used it in sauces as
an aid to digestion and as a mouth
freshener.
Medicinally, Mint is anti-spas-
modic, anti-inflammatory and anti-
bacterial making it, thus, suitable to
treat stomach ache and aid digestion,
as well as a remedy against bronchial
trouble and chest pain most notably
asthma. Thanks to its tonic stimulant
properties it is especially useful for
nervous headaches, and as a way of
helping to increase concentration.
Externally, peppermint oil can be
used in a massage to relieve muscular
pain. Nutritionally, Mint contains a
number of vitamins and minerals,
which are vital to maintain a healthy
body. Mint is rich in Vitamins A and
C and also contains smaller amounts
of Vitamin B2. Vitamin C is an
important antioxidant and may help
to decrease the risk of certain cancers
such as colon and rectal cancer.
Although mint may be consumed in
small quantities, the vital nutrients
obtained are still beneficial to one’s
24 TASTE | July - August 2009
Apple mint Spear mint
Pineapple mint
health. It also contains a wide range of
essential minerals such as manganese,
copper, iron, potassium and calcium.
For culinary use mint is loved
and used around the world. And
there are many different types, each
with its own fragrance and flavour:
Peppermint and Spearmint being the
most widely used. At my farm, Raw
Nature, we have 6 varieties: Spearmint
(Mentha spicata), Peppermit (Mentha
piperita), Chocolate Mint (Mentha
piperita “Chocolate Mint”), Apple
Mint (Mentha suaveolens), Pineapple
Mint (Mentha suaveolens variegata)
and Ginger Mint (Mentha gracilis).
For details of our organic mint
varieties available at the farm, see
www.rawnaturefarms.com
ingredients used in their sauces. Its carrots, zucchini and eggplants. chocolate mint leaves into a clean
leaves have a pleasant warm, fresh, Added to melted butter they release canning jar and then fill with vodka,
aromatic, sweet flavor with a cool their delicate fresh aroma, resulting in making sure the entire bit of mint is
aftertaste that makes it,as well, the a sublime creamy sauce that will turn covered at least by an inch of vodka.
perfect addition to ice creams and simple vegetables in a gourmet dish. Wait 2-3 weeks, strain and enjoy.
when added to fruit salads, and Pineapple Mint with its beautiful Ginger Mint comes from a cross
strawberries in particular, it brings out light green leaves with creamy edges between corn mint and spearmint.
their taste. Peppermint is used as well make a striking garnish. Its leaves have a refreshing fragrance
in confectionery to flavour sweets and Chocolate Mint has a very and taste that goes particularly well
candies. Peppermint teas are enjoyed distinctive scent that is very similar to with melon, tomatoes and fruit
world wide and are a social drink in the after dinner chocolate mint thins. salads. The slight ginger scent makes
North Africa and Middle East The intense fragrance of this variety them an interesting addition to fresh
Milder tasting mints, such as Apple makes it ideal to flavour desserts and salads. If you want to use mint in
and Pineapple Mint, due to there more drinks. You can also infuse it in cream your fish dishes, this would be the
delicate and intriguing fragrance, that or milk and then use that as the recipe most appropriate to use. The leaves
give hints of, respectively, apples and instructs. Gives an interesting twist to have yellow stripes on a dark green
pineapples, are in my opinion the your Mojito or Mint Julep. You could base making it another favourite for
choice varieties to use with vegetables, also flavour vodka with chocolate garnishing your plates.
expecially peas and green beans, mint. Put a bunch of fresh organic
Pepper mint
Chocolate Mint selecting a medium (25-30 cm) stainless-steel mixing bowl
that will rest on top of large (6-8 liter) pot. The top of the
Truffle Torte bowl can extend beyond the rim of the pot, but the bottom
of the bowl must not touch the water. Put about 5 cm water
in the pot and bring it to a simmer. If the butter has cooled,
My recipe for this month is for a flourless chocolate cake heat it again to thin it. Pour the butter through a fine sieve
that would satisfy the most serious chocolate lovers because into the mixing bowl and press the leaves with the back of
they are the most intensely chocolate cakes imaginable a spoon to extract all the butter. Add the chocolate to the
dessert using the most intriguing chocolate mint. bowl and place it over the simmering water. Stir until the
chocolate is completely melted, then remove the bowl from
INGREDIENTS the water.
• 170 gr unsalted butter Beat the eggs and granulated sugar with an electric mixer
Chocolate mint
• 1/2 cup Dr Rocket organic chocolate mint on high speed for a full 10 minutes. They should quadruple
• 340 gr premium bittersweet chocolate chopped in volume and become light colored, very thick and fluffy.
Traditionally in England, mint • 6 large eggs, at room temperature Fold 1/4 of the egg mixture into the chocolate mixture,
is the quintessential partner to roast • 6 Tsp granulated sugar then very gently fold in the remaining egg mixture until
lamb, and the variety most suitable to • 1 Tsp softened unsalted butter for greasing the pan completely incorporated. Pour the batter into the prepared
use is Spearmint, as it is not as strong • 1 Tsp flour for dusting the pan pan.
as peppermint in flavour and it can • Icing sugar for dusting the cake Put the baking pan with the cake on the center oven rack
retain the its aroma when added to • Dr Rocket Organic Chocolate Mint sprigs for garnish and pour in enough water to come about 1/2” up the sides
the vinegar used to make the mint of the cake pan.
sauce. Another dish where spearmint METHOD Bake for 25 to 30 minutes. The top of the cake will lose
is added to vinegar is the southern Generously butter a 25 cm springform pan and lightly its glossiness and be slightly mounded, but it should not
Italian “Zucchini alla Scapece” It dust the interior with the flour. Turn the pan upside down bake so long that it rises and cracks. If you insert a skewer
is also used to make chutneys and and bang out the excess flour. Wrap a large square of heavy- into the center, it should come out gooey. Let the cake
relishes, like the classic one made duty aluminum foil around the bottom of the pan and cool completely in its pan on a wire rack. Run a thin knife
by mixing meddled spearmint with partially up the sides. Turn the pan right side up and set it around the edge of the cake and remove the outer ring.
yogurt and cucumbers. in a shallow baking tray The cake will keep tightly covered in the refrigerator for
In Middle Eastern and Indian Melt the butter in a small saucepan. Stir in the organic up to 3 days. Bring it to room temperature before serving.
cuisine, the preferred variety of mint chocolate mint leaves and let the butter sit in a warm place Dust the top of the cake with powdered sugar decorate with
is Peppermint, which has a stronger for about 30 minutes to absorb the flavor of the leaves. the organic chocolate sprigs and serve with whipped cream,
aromatic flavour, that does not get Preheat the oven to 180ºC. Create a double boiler by ice cream or custard sauce.
lost in the intense complexity of the
July - August 2009 | TASTE 25
 wine story
On hot, balmy nights in the tropics
my wine of choice is either an icy
cold rosé or dry, crisp riesling or, for
a red wine, a pinot noir. All of these
varietals have weight and texture
ideally suited to the climate.
Not only that, but they are wines
that support the sort of foods one
wants to eat living near the equator.
They are unlikely to challenge many
of the Asian cuisines and they are
flavoursome, enticing and, in the
case of many pinot noir, utterly
beguiling.
I have often wondered why,
therefore, there are so few available
in Bali. My estimation is that there
is currently about three or four pinots
and rosé to choose from, including
the locally made Hatten’s Rosé and a
zippy little Leyda Costero Rosé from
Chile. In the case of riesling, we’d
be lucky if there are three examples –
one each from Alsace, Australia and
Chile.
Rosés are abundantly available for
a very reasonable price in many of
the countries exporting to Indonesia
including Italy, Australia, France,
26 TASTE | July - August 2009
WINE
in the
Tropics
Spain and Chile. In fact our closest
market, making it an ideal provider,
is Australia, where there are currently
well over 400 examples available and
the bulk of them are priced for export
under US$6.
Similarly, Australia makes some of
the world’s greatest rieslings, along
with Germany, and although many
of them cost over US $15, the vast
majority can be purchased for export
for about the same as the rosés.
In the case of pinot noir, there are
a few more excuses as to why there
are not more of them readily available
in Indonesia, given the high price of
producing a reasonable wine. It is nigh
impossible to produce an acceptable
example of pinot noir in France,
Australia, or for that matter, Chile,
for sale under US $15. Add cartage
to Indonesia and the ludicrously high
duties applied when it gets here, and
you have a wine that ends up being
about very expensive.
Because of its often-light colour,
some sceptics will say that it’s a
women’s red wine or the red wine for
white wine drinkers. What absolute
baloney. This is a grape that produces
some of the most complex, long-living
wonders of the wine world.
As it is not an ‘in your face’ big red
wine, it’s not too heavy to complement
a myriad of food styles. In fact pinot
noir is fabulous with highly spiced
dishes and can also handle more
delicate ones like white-fleshed fish.
From veal and swordfish to venison
and duck, all are well complemented
by this phenomenal wine.
If more wine purchasers from
hoteliers and restaurateurs to
retailers and consumers called on the
distributors to supply more of these
tropic-friendly wines, I feel confident
that they would be rewarded with
repeatedly higher wine sales and
we punters would be toasting their
success.
NB: The next issue of The Taste will
include reviews of wines currently
available in Bali.
Katrina Valkenburg is a wine consultant
& educator. All correspondence to
katrinav@mac.com
Italy
in Bali!
For years and years, the Italian community in Bali has been a significant
presence, lending a sophisticated edge to our Asian culture, but now, we
have gone REALLY Italian with the emergence of Busy Bee Foods and
specifically, PASTA ALFREDO.
More than one expat Italian has tried
to go down the pasta road, but this
time, it seems that Alberto and his
Balinese wife, A. A. Ria Astati, have
really got it right.
It started with an Italian friend of
Alberto’s – of course a chef named
Alfredo, what else? This Alfredo had
an interest in planting roots in Bali so
between the two Italian A’s, the idea
of producing pasta on a commercial
basis was born. As Alfredo says “
With the last bottle of wine, the
Alfredo becomes ALFRED” and the
pasta became a reality.
Alberto at this point had 13 years
in Bali with Nusa Dua Beach Hotel,
Animale and the Lotus group, and
was very much interested in the idea
of working for himself instead of
someone else. A perfect opportunity
to ‘look after my own idea’ as he says.
They did everything right, getting
all the right documentation and
permits to avoid problems down the
road. They chose a Jakarta agent to
help them through the legal mazes
that setting up a business here
involves. It took a few months, but in
the end, they had a complete set up,
totally legal.
One of the problems of start up was
finding the right flour, but ‘after lots
of tests, we found the right one’. The
real ongoing problem was the drying
system. They tried many methods
but nothing worked. Finally, eureka!
And they got it. But of course, no
one wants to divulge that particular
solution.
This pasta is ‘home made’ in
the sense that it is from a small
business and not a huge factory. But,
having said that, it is all professional
pasta story
including the equipment. Products
are made with all natural materials –
no additives or preservatives are used.
In addition to their range of dry
pasta which includes penne regate,
fusilli, fettuccine, linguine,sedani and
spaghetti, Busy Bee also makes fresh
pasta and frozen pasta dishes such
as pumpkin, seafood and ricotta
ravioli and gnocchi. New to the line
is the portion control lasagna and
cannelloni.
Quality is good, prices are
reasonable, so who needs De Cecco
now?
Busy Bee products are sold in all quality
shops in Bali: DIJON, Bali Deli, The
Pantry, Pepito, Casa Gourmet and
Papaya.
Contact them at: 772-698/878-4379
or director@busybeeood.org
July - August 2009 | TASTE 27
market driven
kath’s cooking
modern
asian
Kath Thompson’s visit to Turin last year for the
slow food festival has sparked new ideas she
believes are perfectly suited to Asian cuisines.
Maya’s new Executive Chef and F&B
Director plans to bring a feminine
touch to her latest job. Following
on the heels of four years in Asia,
in Maldives and Vietnam, she also
brings with her some strong Asian
experience.
Kath’s resume reads like a list of
restaurants you would like to visit,
including four years as Executive Chef
of the much loved bill’s in Sydney
under celebrity cook, Bill Granger.
“I started my career at The Sydney
Opera House and found that the
training prepared me for pretty much
anything. We learned every side of the
business in and out while catering for
large amounts of people in multiple
outlets. Most of the people I trained
with are now leading chefs,” she
explains.
Both men and women! She is
surprised to find she is one of a small
handful of female executive chefs
here in Bali but says she has had this
experience elsewhere in Asia, where
the top jobs are dominated by males.
However, she believes that being
a female, and Australian, are both
great assets. “In Australia our chefs
are exposed throughout their career
to Asian food. Many European
chefs have had to learn the hard
way, for us it is a very natural part
of our experience, both eating it and
cooking. So I find Australian chefs are
in demand around Asia. We also have
a very easy going style and will give
anything a go.”
As to being a female, she feels
that it brings a softer touch and a
more feminine presentation to the
table. And personally she claims she
is not ego driven or inclined towards
reinvention. In her kitchen it is about
mutual respect and a strictly imposed
“anti-tanti” rule.
As to menu planning: “I feel that
you have to put yourself in the guest’s
place. If you are away for a week or
two, you don’t want a fancy meal
for breakfast, lunch and dinner. You
sometimes just want familiar food
that tastes good. Simple. Then you
need a few options for experience
dining. Make it stylish, make it
memorable, stick to good technique,
great ingredients and make sure
your team is all well trained in the
foundations,”
Expect some major changes at
Maya, which has been under the
watch of Executive Chef, Otto King
since opening. Despite her position
as Food and Beverage Director, she
says her heart is in the kitchen, “that’s
where I really have fun. So, yes, I will
be cooking as well.”
Indian
marinated
prawns
serves 6
18 med green king prawns, peeled but tail
on and de-veined
1 cup natural yoghurt
4 tsp Garam Masala
4 tsp Garlic Paste
4 tsp Ginger Paste
1 lemon medium size
4 tsp Turmeric Powder
Salt according to taste
4 tsp Red Chilly Powder
1 tsp ground coriander
1 cup roughly chopped coriander
• Wash the prawns. Remove shell and
black string from the prawns.
Vietnamese
banana blossom
salad serves 6
1 young banana blossom
1 starfruit, cut into thin stars
1 teaspoon coarsely torn rau ram
(Vietnamese mint)
1 tablespoon grated ginger
1 carrot, julienned
½ white onion, finely sliced (can use
Spanish onion)
1 tablespoon coriander leaves
1 tablespoon mint leaves
1 tablespoon toasted and lightly crushed
peanuts
2 tablespoon fried shallots
12 cooked king prawns, peeled, de-veined
with tail on
½ cup Nuoc Mam Cham (recipe below)
• Firstly, remove 6 of the outside leaves
of the banana blossom and reserve.
• With the balance banana blossom,
sliced cross-wise very thin and soak in
cold water with a splash of lime juice
for 1 hour, then drain well
• Mix Prawns with turmeric powder, salt • Pick over the dal to remove any foreign 4 minutes), then flip and brown the
and juice of 1 lemon. Keep it aside for material, and rinse thoroughly. Cover other side. Remove from the pan, drain
15 minutes. with plenty of water and leave to soak on a paper towel, and hit it with some
• Mix Yogurt, Garlic Paste, Ginger Paste, for 4-6 hours. finishing salt!
Garam Masala, Chilly Powder and • Drain the dhal. In a blender, grind half
corianders into a bowl and mixed with of the dhal with 6 tbsp of water until To garnish dish
prawns. Marinate the prawns for 2/3 thoroughly smooth and fluffy, stopping • Sprigs of coriander
hours. to scrape down the sides as needed. • Sprigs of mint
• Roast the prawns in tandoor Remove from blender. • Cucumber julienne
• Put the other half of the dhal in the • Lime juice to combine the above
Urad Dhal Patties (Vada) with Black blender with 5 tbsp. of water and grind
Pepper briefly, until it is a coarse paste but Podina Sauce for dish
Makes 6 retains some texture. Add to the first ½ cup coriander leaves
Vegetarian, vegan (if you don’t garnish with batch of dhal in a bowl. ¼ cup mint
dairy), and gluten-free • Mix in the pepper, garlic, chilli powder 100ml fish sauce
3/4 c urad dal (without skins), available at and salt. Taste and adjust seasoning. 1 tsp white sugar
any Indian grocery • Heat a frying pan with enough oil or ghee ½ red onion roughly chopped
1 tsp coarse freshly ground black pepper to fill about 1/2” deep to a temperature ½ tsp grated ginger
1 clove garlic, minced of about 340 F. ¼ green capsicum
1 tsp ground cumin • Carefully drop in portions of the dal ½ green chilli
1 tsp chilli powder mixture and lightly press with a spatula 500ml natural yoghurt
1 tsp sea salt to form patties. About 1/4 c. will do
oil for frying (or ghee) fine. Put as many as you can in your pan • Puree together and check balance of
garnish: Sea salt without crowding them too close. Fry flavours.
until golden brown on one side (maybe
right above:
Indian marinated
prawns
right bottom:
Vietnamese banana
blossom salad
• In a large bowl toss blossom, onion,
herbs, ginger, carrot, peanuts, prawns
and half the shallots together with the
dressing
To serve: With the 6 banana petals, arrange
the salad inside. Try to place the prawns
around the top. Garnish with the star fruit
and remainder fried shallots
NUOC MAM CHAM
75ml fresh coconut juice
2 teaspoon sugar, white
1 teaspoon rice vinegar
1 red chilli, chopped finely
1 clove garlic, minced
2 tablespoons lime juice
2 tablespoons fish sauce
• Bring coconut juice, sugar and vinegar
to boil
• When cool, add chilli, garlic, fish sauce
and lime juice
July - August 2009 | TASTE 29
spa cuisine
Desa Seni
Celebrating World Biodiversity Day, May 22nd, gave Taste magazine the
excuse to visit one of Canggu’s truly bio-diverse resorts, Desa Seni.
Created only three years ago in the rice fields
of Jalan Kayu Putih this friendly, funky resort
has gone from strength to strength and much of
the success can be laid firmly at the door of the
magnificent kitchen.
Under the guidance of co-owner Tom, the
combination of home-grown ingredients, locally
sourced organic produce and culinary creativity
provides a menu for guests that is diverse and
delightful. Choices that range from traditional
Indonesian dishes with a fresh twist to flat home
breads laden with char-grilled organic vegetables
shining in a basil infused oil are on offer for all
day dining.
The Indonesian-inspired menu opens with a
range of appetizers that include a lumpia dish
filled with aromatic lentils served with a soy
lime sauce, and portobello mushrooms stuffed
with local sauteed sawi, walnuts and
fetta cheese, a great fusion of eastern
epicure.
The salads celebrate the lovely
gardens surrounding the resort
and have names like Kadek Salad,
made using roasted baby beetroot.
The Gazpacho, with home-grown
tomatoes, is full of fresh, piquant
flavours.
These dishes make for excellent spa
cuisine. For those looking to follow
a raw food, vegetarian or simple
healthy eating regime, look no further
than the Capresse Kampung, another
tomato dish dressed with tofu, basil
and avocado.
For the main dishes a medley of
Southern European and Indonesian
dishes bring a sun drenched, easy
going ambiance to the table. Cous-
cous, polenta and rigatoni share table
space with Ayam Bumbu Bali and
Nasi Goreng.
At lunch time the kitchen produces
mega sandwiches like the Sandwich
Sayur made with flat rosemary
herbed bread and piled high with
crunchy char-grilled vegetables, and
the inventive Roll Sayuran which is
a rolled flat bread filled with fresh
raw vegetables and a mint and pesto
Desa Seni
Chocolate Brownie
INGREDIENTS
• 10 Oz Sugarless chocolate (un-
sweetened)
• ½ Cup Butter
• 1 ½ Cup pure Sugar Cane
• 4 Eggs
• 1 Teaspoon Vanilla
• ¼ Cup Flour - Whole Wheat
• ¼ Cup Pecan Nuts - broken by
hand
• 9” Square pan
PROCEDURE
1. Put Chocolate & Butter in Bain
yoghurt dressing.
The resort also offers more hearty
selections and meat based dishes, all
of which have a wholesome character
reminiscent of home-style cooking.
Breakfast is a big feature here as early
Pizza Seni
morning yoga classes are held daily
and regulars head to the ambient
dining joglo for nourishment and
refreshment after class.
The range of herbal teas, fresh
juices and sweet desserts add another
dimension to the palate. The kitchen
at Desa Seni uses raw and red cane
sugar in their cooking to avoid the
use of over processed ingredients so
even when it comes to the heavenly,
sticky chocolate brownies you can still
convince yourself it is good for you!
The versatility of the menu means
that changes occur dependent on the
best and freshest available produce.
Having their own gardens also enables
Desa Seni guests to eat as close to the
source as possible, which increases the
vitality and goodness of the food. The
benefits of eating this way are evident
in the warm welcome that the staff
and owners give to their guests, and if
it is true that we are what we eat then Canggu Salad
guests at Desa Seni benefit from eating
fresh and friendly food every day.
Marie and Melt at Low Heat
2. Put Sugar and Eggs in Mixer and
Blend
3. Add Chocolate to Mixer
4. Add Vanilla
5. Add Flour
6. Add Pecan nuts at this point, mix
with spatula or large spoon
7. Pour mixture into pan, place
pan in a preheated oven at 3500
Fahrenheit, Bake for 30 – 35
Minutes. If You Like Them Gooey
Reduce Cooking Time.
July - August 2009 | TASTE 31
 global chefs
Bali’s
Rising Stars
The BCP Young Chefs Club has kicked off with some serious competition results
and a range of medals and international recognition. With the news that Alex
Tanuhardja, the first student to benefit from the BCP’s support, has won the Asian
nomination for next year’s Global Chefs Challenge with his senior chef from Bulgari,
the program is certain to grow.
Alexander Tanuhardja – Commi Bulgari.
Bound for Santiago! One of a guest that made them think, WOW....that’s it. During the
the Gold Medal Recipients day of the competition, I just kept imagining I was cooking
for Global Chefs Challenge in my own kitchen and my guest was waiting out there with
and Asian representative high expectations, thus I had to cook my dish perfectly and
(Bulgari team) for Global on time, otherwise they would be waiting.
Chefs Challenge 2010. And finally it worked because indirectly what I kept in
my mind was work as usual and doing my very best. Feeling
Competing in the Asian proud of my team and my self is the greatest gift. I am happy
Global Chefs Challenge at this time, but it won’t be long before the next, bigger
in Hong Kong was an challenge comes with a higher level of competition, many
unforgettable experience!!.” more spectators and stronger competitors.
When Pak Wicaya (Sous Anyway, I have to say a very special thanks to BCP, my Chef
Chef Bulgari Hotel) and I (Andrew Skinner), my Pastry Chef (Patrick Chew) who have
were chosen as a team to represent Indonesia in the Global been working very hard to support, to mentor, and to equip
Chef Challenge, I felt so glad. But after a while I realized that us with high standards and professional techniques. Also to
it was a very big responsibility for us. But I said to myself “ my senior partner (Pak Wicaya) in this team who has taught
‘anyway you still gotta do it’. me patiently and with whom I enjoy good communication
Then I promised myself that I had to practice as often as and teamwork. Last but not least, thanks to my whole family
possible to avoid nerves, forgetting the recipe, and to make and God who has supported and blessed me a lot. Thank
a perfect dish. After the menu was created, Pak Wicaya and you too to all the people who have been involved in this
I practiced harder and harder every day. It was tiring, but in prestigious competition.
my mind I just imagined that I was preparing good food for
A. Alfan M. (stay tuned to see where this talented young man lands)
Gold Medal Recipient for simple is the winner”. So, I keep my food simple. Because,
Pasta & Noodles Junior the competition is not about how high your food could stand,
Culinary Challenge is not about how amazing your food presentation, this is all
about Taste, Technique, and Feel.
It’s an honor for me, to share TASTE: Season your food, and always taste it.
with you my competition TECHNIQUE: Use a cooking technique you know, and use
experience. I think, anyone the right technique to prepare your ingredients, and show
can cook, and anyone can your methods.
compete, but not anyone can FEEL: The important thing in cooking is your feeling. So,
get a medal. There are only two enjoy, and show everybody who is watching you, and make
kinds of people in the world, them think that you love cooking this food.
that is trained and untrained This still will not work if you don’t practice. So, the
PEOPLE. So, who do you want to be? three most important things for competing successfully are
From my first practice, Chef Darren Lauder (Executive practice, practice, and practice.
Chef of Nusadua Beach Hotel Bali) always said “Sometimes, So, KISS! Keep It Simple Stupid, and LET’S COOK!!!
32 TASTE | July - August 2009
Jatu Rizki Putra A. Commi Four Seasons
Bronze Medal Recipient
in the Asian Junior Chef
Challenge.
The competition at Jakarta’s
Salon Culinaire was my first
experience and I learnt so
much. My mind was open, I
learned about correct cooking
preparation, cooking in a
professional way and how to
act like a professional in the
food industry. This is my first
experience to compete against cooks from another city and
Ivan Suputro. STP Student
Bronze Medal Recipient
in the Asian Junior Chef
Challenge
On the preparation day I was
under big pressure from my
boss, this is our story: At that
time, during our team trial, I
was making my appetizer but
couldn’t finish on time, but
my two others partners were
doing well. That was because
my work was too slow at that
time or my menu needed more preparations than the other
courses, More over, the following day before our next team
trial (at the briefing), my boss threatened me, he said “ if
you can’t finish on time at this trial, you will be kicked and
I will look for a replacement”….. Wow, I was in shock at
that time.. I felt like my heart stopped beating for a moment.
After this, I said, ‘yes sir, I am ready for this trial and I will
give maximum effort.’ I can understand the reason he said
that to me. He wants me to do extra at that time because
actually my boss trusts in me, that I can do this… thank
I Made Putra Susila. Life time student STP
Bronze Medal Recipient
in the Asian Junior Chef
Challenge.
Representing Bali In the First
Asian Junior Chefs Challenge
in Jakarta and being a part of
the team with Jatu Rizki Putra
A. and Ivan Saputro is the best
experience I’ve ever had. It is a
good programme and a great
opportunity for us as Young
country and I also learned a lot from them. Actually, this is
the one of my biggest and best experiences in food industry
so far and one I will never forget. I’m proud to have friends
in YCCI who share my passion about food. I’m proud we
have Mr Darren Lauder (team leader of YCCI Bali Chapter/
Executive Chef of Nusa Dua Beach Hotel Bali) who has taught
us a lot, given us a chance to practice in his hotel kitchen and
has supported our team from the beginning. I’m also thankful
we have BCP and the sponsors who have provided.
facilities and accommodation. At this time, I would like
say thanks to Four Seasons and my family also, who has
supported me all the way! Without all of you guys, this
wonderful experience would not have happened!
you very much chef, I really learned a lot from being under
pressure.
Finally…. My effort got results… I was able to prepare
the appetizer on time that day like a professional. I felt like
I got a ‘cool breeze from heaven’. More over, after I heard
a positive comment about my appetizer, Darren said, “ the
taste is fantastic guys, and over all you did well”…. Wow,
my team was very happy at that time and I got a new spirit
for this competition.. I was very proud because all our food
(appetizer, main course, dessert) was finished on time and
the taste was great, although my appetizer had to be done 15
minutes earlier from my earlier trial. It was very hard for our
team, especially for me, but with support from my partners,
Jatu and Susila, and encouragement from my boss and all my
friends, especially who fellow members in the Young Chefs
Club Indonesia (YCCI)- Bali Chapter, we did our best and
maximum and won a medal.
Also I am very happy that I have a figure that really cares for
us, he sacrifices his time for us , even though he is busy at work.
We can only say thanks very much, chef Darren Lauder, and for
BCP support, and for the friends that supported us. More over, I
don’t forget to thank GOD for the opportunities I have.
Chefs, to improve our skills and compete on an International
level. The Judges from ‘World Association of Chefs Societies’
(WACS) judged on everything from our presentation/
innovation, cleanliness, our team work, taste and texture. And
we are so lucky we got Bronze Medal for Bali. Almost two
months of preparation prepared us for the competition, and
we enjoyed the opportunity to improve our skills.
Overall, good job guys! I am very pleased with the results.
And Special Thanks to Bali Culinary Professionals ( BCP ),
and Nusa Dua Beach Hotel as our sponsor. And our great
teacher Mr. Darren Lauder and his kitchen team. Thanks
to all.
July - August 2009 | TASTE 33
 Asia’s Global Chef meets
WACS’ John Sloane

A Classic Lunch at Sip

Chef Patrick went retro-French at the BCP’s monthly lunch
held at Sip in April. A full house for the event enjoyed a
three course lunch starting with Salmon tartare laid on a bed
of cucumber slices, followed by a tres trad Duck a l’orange
with the most wonderful birds nest potatoes. Dessert was
another French classic with a layered frozen nougat dessert
that helped to beat the heat.

Awards at Ayodya
BCP member, Chef Atilla chose to keep things simple for
our May lunch at Ayodya with a fanciful classic trio that
included a crusted veal fillet and a trio of desserts created
with chocolate and mango. For BCP it was time to bring
out the awards for the many accomplishments and medals
accumulated this year. BCP gathered for an annual photo
and two WACS representatives, Vice President (Asia), John
Sloane, and Global head of Young Chefs, Alan Orreal, were
on hand to make the presentations.

Chef Atilla with

President Made
 BCP Membership 2009
NAME COMPANY
Simon Yap Asri Indonesia, PT
Dienly Wong Asri Indonesia, PT
Winyoto Asri Indonesia, PT
Josef Zopf Aerowisata Catering Service
David Smith Alam boga
Reina Triastuty Alam boga
Vynna Indra Alam boga
Vera Lukito Anantara
Olaf Aistleitner Arena Sport Café
Ni Wayan Santo Asih Aromaduta Rasa Prima, PT
Adrianto Mulia Aromaduta Rasa Prima, PT
Haryanto Mulia Aromaduta Rasa Prima, PT
Alexander Erich Aston Kuta
Ketut Sukamara Ayodya Resort
Attila Koermoeczi Ayodya Resort
Ayung Ko Jung Lien Bali Bakery
Ivan Prakarsa Bali Bakery
Sutedjo Bali Bakery
Mario Caramella Bali Hyatt
Peter Rieger Balivillas.com
Isabella Lin Balivillas.com
Endris Yuliawati Balivillas.com
Sugihanto Sachid Bapak Bakery
Michael Heriyono Buana Agung Lestari
Nyoman Sudiarna Buana Agung Lestari
I Wayan Budiarsa Buana Agung Lestari
Andrew Skinner Bulgari
Heinz Von Holzen Bumbu Bali
I Made Darsana Canggu Club
Dennis Langlois Carrefour
I Gde Rastarama Classic Fine Foods
Dhany Parwanto Classic Fine Foods
Bayu Lagimin Classic Fine Foods
Joanes Cantius Tjoeng Delta Satria Dewata, PT
Kib Roby Dharma teas
Betty Subekty Dineta Jaya
Inneke Hoo Dineta Jaya
Eka Saputra Dineta Jaya
Made Sebastian Suanda Discovery Kartika Plaza
Djoko Sebastian Discovery Kartika Plaza
Hermann Feigl Discovery Kartika Plaza
AA Rai Gunawan Discovery Kartika Plaza
I Nyoman Candra Discovery Kartika Plaza
I Nyoman Wirata Discovery Kartika Plaza
Terry Deweer DP Kitchen
Johan Meyers DP Kitchen
Agung Pradnya Dewa Dwijaya
Ayu Dwijaya
Sarawoot Lerdmaleewong Ecolab
Herlina Manurung Ecolab
Eko Putranto Ecolab
Wayan Sumerta ex Discovery
Klaus Kalweit Four Seasons Resort
Nyoman Maleachi Four Seasons Resort
I Nyoman Warta Four Seasons Resort
I Wayan Gelgel Four Seasons Resort
Swee Leong (Bobby) Wong Four Seasons Resort
Made Widana Four Seasons Resort
I Gusti Ketut Oka Four Seasons Resort
Saptono Grand Hyatt Bali
Wayan Widiana Grand Hyatt Bali
Ernst Jaeck Grand Hyatt Bali
Sang Ketut Jiwa Griya Santrian Hotel
Ida Ayu Sutamaya Hocatsu Bali,PT
David Tan Hocatsu Bali,PT
Anik Purwati
Leony Rossalia Hartono
Philip Parfait Ekoto Mimbima
Hocatsu Bali,PT
Holidai Inn
Hu’u Bali
Rositha Wardhani Ikan Segar Bali
Arie Sumartini Ikan Segar Bali
Bill Marinelli Ikan Segar Bali
Helmut Walter Schafer Illy Coffee
Pramudya Bevan Illy Coffee
Sarita Sanowi Indoguna Bali
I Nyoman Parwata Indoguna Bali
Ayu Catur Wati Indoguna Bali
John Reese Intercontinental
Rene Oskam Intercontinental
Niniek TS Inti Kulit
Edward Kwon Jumeirah Burj Al Arab
Gian Luigi Gerosa Jumeirah Burj Al Arab
Felix Schmid Jumeirah Burj Al Arab
Dale Schnell Jumeirah Burj Al Arab
Laurent Varachaud Jumeirah Burj Al Arab
I Ketut Sudana Kayu Manis Nusa Dua
Wayan Merta Astawa Kayu Manis Nusa Dua
36 TASTE | July - August 2009
Farewell to Jeremy
NAME COMPANY
I Made Budartha Kayu Manis Nusa Dua
Wendy Jane Thomas Kevala Ceramics
I Gusti Nyoman Jaya Kori Restaurant
Ralf Schmidt Kori Restaurant
Komang Gede Subawa Kori Restaurant
Roland Zauner Kupu Barong A large part of the BCP’s success in
Markus Reichl Legian Beach Hotel
Henny Santoso Lotus Distribution recent years can be firmly attributed to
Bill Busch Lotus Distribution
Ayu Suharyani Lotus Distribution some key members of the committee.
Patrick Marty Ma Joly Among them former President Jeremy
Torsten Schubert Maldives
Jeff Matthews Mandara Spa Cooper who finished his contract as
Yannis van Heckerer Mannekepis Bistro
Jayadi Masuya Graha Trikencana, PT
Hotel Manager of Nusa Dua Beach
Hidayat Megah Food Trading Hotel last month.
Christian Beaulieu Melia Bali
Alejandro Jimenez Real Melia Bali Jeremy joined BCP soon after his
Ketut Sumatra Melia Benoa arrival in Bali eight years ago. At that
Agustien Kantiana MIC
Christopher J Salans Mozaic time former Four Seasons Executive
Robert Otillie Nemo Wetsuit
Stefan Mueller Nikko Bali Resort & Spa Chef, Mark Mirren was President.
I Made Sumariana Nikko Bali Resort & Spa “Mark started a lot of the initiatives
I Gusti Susrama Mekel Nikko Bali Resort & Spa
I Made Sudana Nikko Bali Resort & Spa with his ideas. One of the key
Sang Ketut Sumi Adnyana Nikko Bali Resort & Spa
Katarina Sari Nikko Bali Resort & Spa
initiatives was increasing the local chefs
Juergen Domani Nikko Bali Resort & Spa membership and this is something we
Ni Ayu Winarmi Nusa Dua Beach Hotel & Spa
Reto Victor Torriani Nusa Dua Beach Hotel & Spa have continued.
I Gusti Agung Alit Subawa Nusa Dua Beach Hotel & Spa “In 2006 myself and Hermann
I Ketut Mudana Nusa Dua Beach Hotel & Spa
Darren Lauder Nusa Dua Beach Hotel & Spa Feigl attended the World Association
Jeremy Cooper Nusa Dua Beach Hotel & Spa
John Taylor Padma Bali of Chefs Society (WACS) Asian Pacific
Wayan Nurisa Padma Bali conference in Bangkok and made a Pastry Cup; The recently formed Young time off we would get together and
Ketut Pong Atmajaya Padma Bali
Ian Roberts Pamerindo presentation for Indonesia to become Chefs Club, an initiative of WACS, discuss future plans and worke to
Kadek Widiantara Papa’s Café
Chung Chung Papaya Fresh Gallery
a WACS member. Our presentation has achieved spectacular success. The improve the local standards and to
Jahn Roger Pepito Café included how much the culinary international culinary community is gain recognition of our talented chefs.
Carlos Vinas Barmona Pica Tapas
Dewi Rusmala Pica Tapas standards were improving in Bali and now well aware that Bali exists and is a For me it is much more than a group
Jimmy Julianto Pica Tapas throughout Indonesia and that we serious culinary destination.
Neeta Malhotra Queens tandoor
of like-minded individuals. For me the
Ing Gerold Eichinger Raja Bamboo, CV believed we could become one of the “We have had a strong committee BCP committee members have become
Sven Hollinger Satria Pangan Sejati
Rick Bolt Smart Energy leading culinary destinations in the over the past few years with 4 members like family, I am very sad to go but I also
Enny Kudung Soejasch region.” having been president at some stage. see that the plans we made have been
Tutik Yantini Soejasch
Mr Robert Jansen Soejasch In the two plus years that Bali and This year quite a few of those original incredibly successful. I feel that I have
Oscar Perez St Regis Bali
Edi Sidarta St Regis Bali
then Jakarta have been members and members have moved on and it is really contributed to Bali’s culinary scene and
Rusli C.J. Lokman Sukanda Djaya, PT competing on an International level, important that the members get involved it is a journey I have loved.”
I Gusti Ngurah Arya Wibawa Sukanda Djaya, PT
I Made Manahara Sukanda Djaya, PT the results have been fantastic; This and the club continues to grow.” The island will be missing Jeremy’s
Sally Suli Harta, UD year Bali secured the Asian selection for “The reason we have been so
Made Adi Wibawa Suli Harta, UD
vision, professionalism and his wit. The
Helmin Dequelyu Suli Harta, UD the Global Chefs Challenge; Two Bali successful is that the BCP has been a BCP and his many friends realise that
I Wayan Sudiana The Bali Khama
Nigel Ames The Beach House Chefs won the selection for the Asian hobby to many of us. When we had his shoes will be very hard to fill.
Jacky Ames The Beach House
I Made Putra The Laguna
I Made Linggi The Laguna
Nyoman Wijana
Ridwan
Aprin Sukarno Putra
The Laguna
The Laguna
The Laguna
Next BCP Lunch
Ida Bagus Partama The Laguna Venue : Mama’s German Restaurant Venue : Padma Resort Bali
Andreas Krampl The Ritz-Carlton Address : Jl. Raya Legian, Kuta Address : Jl. Padma 1 Legian, Bali
Dean Keddel The Ritz-Carlton
Ron Pietruszka The Ritz-Carlton Osaka Day/date : Saturday, 25 July 2009 Day/date : Saturday, 29 August 2009
I Made Lugra The Samaya Time : 12.30 Time : 12.30
Michael Shaheen The Samaya
Ray Clark The Samaya
I Wayan Semudra The Samaya
Markus Krickelberg The Westin
Shirkandi (lulu) Tirta Sakti Mandiri
Ni Made Kariani Tirta Sakti Mandiri
Budhi Setiawan Tedja Tirta Sakti Mandiri
Puri Danandari Prodjo Unilever Food Solutions
Kristini Sutirta Unilever Food Solutions
Andi Ayu Purnama Unilever Food Solutions
Claire Quinn Villa Coco
Kevin Sinclair Watergarden Hotel
Made Witha Witha Bakery
chefs day-out
Recipe for
Relief
For many of the 300,000 people living in the IDP camps in
“From five star hotels to the IDP camps, members of Sri
Lanka’s Chefs’ Guild have taken up the challenge to cook
30,000 meals a day.” Chathuri Dissanayake reports.
Wanni, a simple hot meal has become a luxury they hardly dare
dream about. Wanting to make at least a little difference in the
lives of these Sri Lankans who have seen so much suffering these
past few months, the Chefs Guild of Sri Lanka has stepped in to
help by doing what they know best - cooking. The programme
they will launch along with Give2Asia, and Sarvodaya, (Sri
Lanka’s largest humanitarian agency), aptly named ‘Helping
Hands’, will see members of the Chefs Guild cooking 30,000
meals a day for those in the IDP camps.
For the chefs more accustomed to working in the state-of-
the art kitchens of the country’s five star hotels, this is indeed a
challenge but they are more than willing to rise to the occasion.
“When we saw what was happening and the situation in the
camps we knew we had to step in and help in any way we
could. People who are cooking inside the camps have no
technical knowledge or the experience needed to cook for
a large number like 250,000 people. We have the technical
knowledge and the experience and we thought we could
make their burden easier to bear,” said Chef Gerald
Mendis, Chairman of the Chefs Guild of Sri Lanka.
The Chefs Guild plans to provide three meals a day
for the 10,000 displaced people. They have already made
improvements to the community kitchens there.
Different menus have been planned and consideration
will be given to nutritional aspects. The food is provided
by the World Food Programme (WFP) whereas all the
ingredients and improvements in the diet will be provided
through donations from the public (see below).“We have
spoken to a number of hotels and hotel management
companies such as John Keells Holdings and Jetwing Hotels
and they have promised to help,” said Chef Mendis.
Eight chefs will go to crisis camps every week and will
cook in six community kitchens that have been set up in
the blocks. “Our chefs have the capability to do anything
with any food and create a good meal anywhere from five
star conditions to a community kitchen so we can adjust
to any situation,” said Haleesha Weerasinghe, President of
the Chefs Guild who will be going to the camps.
“Cooking food for so many people is no easy task. We
have to look at doing it systematically and we have to
micro plan to prevent any possible wastage or shortage.
This is where the chefs can come in a big way,” Dr. Vinya
Ariyaratne, Executive Director of Sarvodaya said.

“We are hoping to come up with a programme for
these youth to be trained in cookery. So when they get out
of the camp they will be able to make a career out of it.
We lack the funds and are looking for donors to set up a
proper programme,” Sharadha said.
The Chefs Guild and Sarvodaya are appealing for donations
of rice, dhall and spices-chilli powder, turmeric, roasted curry
powder, coriander powder, goraka, cinnamon, Maldive fish,
salt, mustard seeds and ginger for the project.
For information contact Subasena de Silva at Sarvodaya on:
sarsube@sarvodaya.org