taste 09

JAKARTA & BALI CULINARY PROFESSIONAL NEWSLETTER| FREE JULY - AUGUST 2009

A FRESH LOOKAT BRUNCHHoliday Inn’s

Signature Recipes

Take A Holiday:

Kath’s Cookingat Maya Ubud

Meet Asia’sGlobal Chefs

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28

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5. President’sMessage

6. ShortOrder-What’sNew

8. MeetAsia’sGlobalChef Winners

10. TakeAHoliday–HolidayInn’sChefsintroduceustotheirsignaturerecipes

14. CaféCouture–AfreshlookatBrunch

24. RawNature–Themeritsofmint

26. Wineinthetropics–Alookatthebestvarietiestobeattheheat

28. Kath’sCooking–MayaUbud’snewExecutiveChefservesupModernAsian

30. SpaCuisine–DesaSenigetsfresh

32. YoungChefs–ourYoungChefsgiveustheirviewsoncompeting

34. BCPlunches–BCPmonthlygatherings

contentsTASTEteamTASTE

editorialconsultant Sarah Dougherty

contributors Kathryn, Kora, Marco Rucola, Katrina

Valkenburg, Es Dee, Kayti

coordinator&marketing Miranti Amandya

photographers Dewandra, Sarah, Kali Sari, Donz

graphicdesigners 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: [email protected] Website: www.balichefs.com

prepress&printingby PT. Dian Rakyat

TASTE Newsletter can be downloaded at www.balichefs.com

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 Society (WACS) officials, John 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

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 TengkerPresident ACP

Cover photograph of river prawns with honey sauceCreated by Chris Suryanto from Holiday InnPhoto by Dewandra Djelantik

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.

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.

Taste Magazine

4 TASTE|July-August2009 5July-August2009|TASTE

short orders short orders

T H E Y S’ Tweeny Chocolate Chips made a colourful debut into Indonesia at the Food & Hotel Expo Indonesia earlier this year in Jakarta.

In sweet colours like pink and white, green and white and a more traditional brown and white, the swirled chips add a new look at creative baking.

The Tweeny™ Chocolate Chips offer an endless range of application possibilities for sprinkling on or topping finished products, and they resist oven temperature perfectly, guaranteeing an intriguing look with great taste and tantalizing texture. Upgrade your choc chip cookies and have fun with these.Contact: [email protected]

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 include an ice carving competition on Saturday, July 18. Register through BCP: 284095, [email protected] or with Ferry and Rudy at Nikko: 773377, [email protected]

Bali’s first Western-style bakery continues to pull the crowds to their Kuta premises. The business has expanded in the 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 the end of June, the café will offer all the fresh pies, pastries and home baked goodies that their regular customers have come to rely on. Stop in and enjoy a great coffee and sample their café menu.

Bali Bakery: Jl. Raya Kuta 65 and Seminyak Square on Jl Laksmana (Oberoi Rd.)Tel: (0361) 755149, [email protected]

Bali Bakery takes the next step

Following a tumultuous couple of years that saw Ma Joly lose its beachfront and then regain it in a massive restructuring of South Kuta Beach, the French restaurant and lounge re-launched with a slick new look. With a new chef on board, Eelke Plasmeijer, part of Bali’s Dutch chef invasion, the food has taken on a fresh and fabulous new look to match the décor. Stay tuned for sunset jazz programs and lazy Sundays and unbeatable beach-side views.Ma Joly Restaurant & Lounge,Jalan Wana Segara, Tuban, Bali T.+62-361-753 780

The pointy end of South Kuta Beach has seen some great action lately and the party is in full swing.

Envy, on the beach beside Holiday Inn has raised the stakes by calling in glamour consultants Bar Solutions to work with 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 include some great gimmicks of which some are tracing back to cocktails retro roots, while others emply some of the latest recipes.

New Look Ma Joly

The Envy of

When imports get tight, the tough get moving. TJ’s, the Kuta Mexican that can claim to be the first and many say, still the best, have been making their own taco shells, tortillas, sauces and more since the beginning. Now they are launching their own brand of TJ’s Mexican food products – an extensive range that will keep lovers of the spicy South American food well fed. Available soon direct from TJ’s Tel: 0361-751093 or through Alam Boga: [email protected] or 0361-720200/ 710673.

Down Mexico Way

Strut Your Stuffat Nikko

THEYS can.Can chocolate look like this?

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 Association of Chefs Society (WACS) officials, John Sloane as WACS Continental Director Asia and Alan Orreal as WACS Advisor for Global Development of Junior Chefs MCC.

Several of these young chefs have made their first steps to being chefs of the future when they established the Junior Chef committee led by Alexander Tanuhardja, former STP student, currently doing training at The Bulgari Resort Bali, with vice president Ivan Suputra, currently doing training at Four Seasons Resort, Bali. The board is advised by BCP vice president, Darren Lauder, executive chef of Nusa Dua Beach Resort and Spa.

Young Chefs Club is Official

Kuta


Bali’s OwnGlobal Chef

BCP news

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.

By Andrew Skinner, Executive Chef, Bulgari Bali.

“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.

He will now go on to represent the entire Asian region in the Global Chefs World Finals in Santiago, Chile in January 2010.

WICAYA COMMENTS

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,

Panama and the Mediterranean. Not bad for 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.

1 Braised beef cheek rib eye foie gras satay2 Salmon3 Ricotta & blue cheese croustillante4 Alex’s dessert

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3

2

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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.

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

INGREDIENTS: 120 gr squid ink spaghetti, al dente10 gr sliced garlic15 ml olive oil extra virgin10 gr sliced spring onion100 gr baby octopus5 gr salt5 gr black pepper

METHOD1. Saute the garlic then add baby

octopus, saute until fragant2. Add the squid ink spaghetti then

season with salt and pepper3. Add the spring onion to garnish

INGREDIENTS: 20 gr fennel bulb, sliced thick20 gr celery stick, sliced thick30 gr red radish, wedges30 gr cucumber, peeled, wedges30 gr jicama, peeled, wedges30 gr baby romaine50 gr orange segmentsFOR DRESSING:30 ml pomegranete syrup10 ml red wine5 gr salt5 gr pepper white powder30 ml olive oil10 ml lime juice

METHOD:1. Whisk all the ingredients for

dressing2. Mix all the vegetables together

with the dressing3. Garnish with orange segments

holiday inn

HolidayTake A

that offers modern seaside dining and wonderful cocktails throughout the day and into the dancing hours. With additional training by Bar Solutions, consultants to kudeta among others, the cocktail menu is as good as you will find in any city-based cocktail bar.

Chris is an experienced chef with international experience. He has won a number of medals in prestigious competitions and can often be seen behind the stoves in any of the resort’s open kitchens. Together with his chef de cuisine, Leony, an emerging talent on Bali’s culinary scene, the two make a dynamic pair. Here they offer some signature restaurants from each of their restaurants including the wildly popular teppan ice cream bar.

Crunchy Salad

Squid Ink Spaghetti Tossedwith Garlic, Olive Oil, Spring Onions and Baby Octopus

Chris and Leony in the Holiday spirit.

Teppan ice cream bar, Flavaz, is a popular stop for kids of all ages


INGREDIENTS300 gr cleaned River prawns @100 gr each clean5 ml lime juice5 gr salt5 gr pepper white20g prepared chili paste20 ml coconut oil10 gr garlic, chopped

METHOD1. Marinate the prawns with salt, pepper, lime, chili

paste, garlic then grill, basting with coconut oil2. Saute onion, red chili slices then add fish stock,

honey, lime juice, salt and pepper for the sauce, then add mizena (already mixed with a water) to make it thick

3. Garnish with spring onion and served with steamed rice

SAUCE20 gr onion, sliced 5 gr big red chili, julienned10 ml lime juice20 ml honey10 ml coconut oil75 ml fish stock5 gr maizena150 gr steamed

Udang Bakar Sauce Madu 1 portion

Crème Brulee Triofor 9 individual portions1 ltr milk1.1 ltr whipping cream360 gr sugar castor20 egg yolks5 ml vanilla essence2 gr split vanilla stick (garnish)10 gr green tea powder10 gr chocolate powder

METHOD1. Heat the milk and cream then add sugar2. Add the egg yolk and stir until thick, don’t allow to boil3. Divide the mixture into 3 parts, flavoured each with vanilla,

green tea and chocolate 4. Pour into individual moulds, put into a bain marie5. Put in the oven 160 degree C for 40 minutes6. Refrigerate until cool then top with sugar and grill or crisp

with a blowtorch.

METHOD1. Cut and blanch the oxtail, wash and cover with

water in a pot2. Heat the oil and butter, saute onion, shallot, garlic,

celery and leek until fragant, add cardamon, star anise and clove

3. Add the sauteed ingredients to the oxtail soup, season with salt, pepper and beef powder

4. Simmer for at least 2 hours until the meat is tender serve with side dishes of the vegetables, sambal and fried garlic

INGREDIENTS:per serve1.5kg Oxtail, cleaned and cut300 gr Carrot, cubed300 gr potato, cubed50 gr Celery local, sliced50 gr Leek, sliced10 gr Clove10 gr Cardamon, crushed10 gr Star anise25 gr beef powder5 gr Salt5gr Pepper

50 gr sliced garlic10 gr sliced Ginger50 gr sliced Onion50 gr Butter10 ml Oil25 gr Nutmeg

SIDES:50 gr Shallots,sliced25 gr garlic, sliced and fried 50 gr Tomato wedgescut limesambal

Oxtail Soup

12 TASTE|July-August2009

café couture

BrunchA Lot

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 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.

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 table and even the kids will go for it.

Orange Vanilla Yoghurt(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 SaladTake 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 ToppingTake 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.

Breakfast Yoghurt Parfait with Summer Berry Salad

Photos by Kali Sari

Breakfast Yoghurt Parfait with Summer Berry Salad

15July-August2009|TASTE

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.

Spinach And Fetta Fritata with Garden Herbs

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.

Warm Breakfast Salad with Poached Eggs

bakery

Patisserie toPleaseLife is too short for bad cake, pastries too. Crispy or creamy, fruity, chewy or simply sweet, good patisserie has the ability to satisfy in an ambrosial fashion.

Finding quality French patisserie is not as easy as you might imagine and 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

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 pleasure that infects all of Denis’ bakery products, they will surely find their place in the world of le patissiere.

Carrefour offers a range of over 20 different patisserie products at wonderful prices in addition to one of the largest selection of breads in Bali. Sunset Road, Bali.


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 [email protected] www.sb-he.com

Apply the finishing touch to your hotel, villa or restaurant with exciting new products from Hospitality Essentials. Visit our Kerobokan showroom to view more than a thousand sample items or pick up a copy of our 2009 catalogue for the complete solution to your interior and exterior needs.

advertorial

Test Drive with Success GuaranteedAt the RATIONAL TeamCooking Live seminars, we firmly believe that “The proof of the pudding is in the eating”.

Stress, cost pressure, manpower shortages and slim margins – the challenges facing the food industry are growing by the day. Doubtless many have already asked themselves at least once: why did I become a chef in the first place?

This is precisely where the new RATIONAL TeamCooking Live® concept comes into the picture. Cooking, after all, is an art and a passion. It’s all about handiwork and experience. What counts is a perfect result on the guest’s plate. This is only way to engender enthusiasm and generate satisfied, regular customers. These are the things that a chef should be able concentrate on – and not on the technology needed to achieve it.

The new RATIONAL Team Cooking Live® seminars point the way to this goal. They give you the chance to experience how routine, time-consuming tasks still necessary with combi-steamers are completely taken over by the RATIONAL SelfCooking Center®. At last the chef has time for the really important things such as creative menu planning, careful purchasing, a perfect mise en place, for creativity and care when serving, and of course, the most important thing of all: the guest.

With the SelfCooking Center®, complex programming and monitoring are a thing of the past. Simply select your food and the desired result – done!

Whether roasts, steaks, poultry, fish, side dishes or cakes and pastries

– everything can be prepared in one device. And always at the same consistently high quality.

The SelfCooking Center® also offers a Finishing® function that does not keep prepared foods warm but enables the guest to be served meals that are better than freshly cooked. This simplifies both banqueting and à la carte dining considerably.

All this can be experienced live and at first hand in the free TeamCooking Live® seminars. “Hands-on” cooking is performed under the guidance of a RATIONAL chef. The many and varied ways the RATIONAL SelfCooking

Center® can be used are explored with fellow professionals. And exchanges like this always pay off.

RATIONAL TeamCooking Live® seminars are offered regularly at a location near you. The complete list of dates is available at www.rational-uk.com.

It’s worth registering, as the free places are much in demand.

For more informationMillie ChanSingapore Mobile: + 65 9770 9820Email:[email protected]: www.rational-international.com

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TCL Calender Mozaic Gastro Lotus


design update

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,

Jenggala Revisits itsFrangipani Collection

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 original collection many designs that balance the functionality and beauty of this popular flower motif. Some of the new designs work well as full-use dinner plates, yet still compliment the more decorative designs and theme of the collection. While the original Frangipani motif represents 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 new designs to mix and fit with the various shapes, sizes and functions of this extensive collection of this famous flower motif. You will find the spirit of Bali not only in the pattern, but also in the new selection of tropical colors.

Available in Bali through N’JoyJl Mertenadi, Krobokanor contact Natalie:081933061951, [email protected]

Kevala ceramics has been busy creating new glazes with dramatic effect. The in-house glaze technicians have been having fun working together with Australian experts, to master further the arts of glazing and hand painting.

This running glaze is a fusion of various colours created to appear beautifully abstract. Each product will have its own signature look and to be an absolute uniqueness. For enquiries contact Kevala: +62 361 720718

Inspired by the Houtman Abrolhos Islands off Western 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.

Fusion Glazefrom Kevala

ArtisanGlass

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My recipe for this month is for a flourless chocolate cake that would satisfy the most serious chocolate lovers because they are the most intensely chocolate cakes imaginable dessert using the most intriguing chocolate mint.

METHODGenerously butter a 25 cm springform pan and lightly

dust the interior with the flour. Turn the pan upside down and bang out the excess flour. Wrap a large square of heavy-duty aluminum foil around the bottom of the pan and partially up the sides. Turn the pan right side up and set it in a shallow baking tray

Melt the butter in a small saucepan. Stir in the organic chocolate mint leaves and let the butter sit in a warm place for about 30 minutes to absorb the flavor of the leaves.

Preheat the oven to 180ºC. Create a double boiler by

INGREDIENTS• 170 gr unsalted butter• 1/2 cup Dr Rocket organic chocolate mint• 340 gr premium bittersweet chocolate chopped• 6 large eggs, at room temperature• 6 Tsp granulated sugar• 1 Tsp softened unsalted butter for greasing the pan• 1 Tsp flour for dusting the pan• Icing sugar for dusting the cake• Dr Rocket Organic Chocolate Mint sprigs for garnish

Chocolate Mint Truffle Torte

ByDr.Marco“RUCOLA”deLeonardis

NewsfromDoctorRocket’sOrganicFarm

Raw Nature

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

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

Traditionally in England, mint is the quintessential partner to roast lamb, and the variety most suitable to use is Spearmint, as it is not as strong as peppermint in flavour and it can retain the its aroma when added to the vinegar used to make the mint sauce. Another dish where spearmint is added to vinegar is the southern Italian “Zucchini alla Scapece” It is also used to make chutneys and relishes, like the classic one made by mixing meddled spearmint with yogurt and cucumbers.

In Middle Eastern and Indian cuisine, the preferred variety of mint is Peppermint, which has a stronger aromatic flavour, that does not get lost in the intense complexity of the

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.

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 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, heat it again to thin it. Pour the butter through a fine sieve into the mixing bowl and press the leaves with the back of a spoon to extract all the butter. Add the chocolate to the bowl and place it over the simmering water. Stir until the chocolate is completely melted, then remove the bowl from the water.

Beat the eggs and granulated sugar with an electric mixer on high speed for a full 10 minutes. They should quadruple in volume and become light colored, very thick and fluffy. Fold 1/4 of the egg mixture into the chocolate mixture, then very gently fold in the remaining egg mixture until completely incorporated. Pour the batter into the prepared pan.

Put the baking pan with the cake on the center oven rack and pour in enough water to come about 1/2” up the sides of the cake pan.

Bake for 25 to 30 minutes. The top of the cake will lose its glossiness and be slightly mounded, but it should not bake so long that it rises and cracks. If you insert a skewer into the center, it should come out gooey. Let the cake cool completely in its pan on a wire rack. Run a thin knife around the edge of the cake and remove the outer ring.

The cake will keep tightly covered in the refrigerator for up to 3 days. Bring it to room temperature before serving. Dust the top of the cake with powdered sugar decorate with the organic chocolate sprigs and serve with whipped cream, ice cream or custard sauce.

ingredients used in their sauces. Its leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste that makes it,as well, the perfect addition to ice creams and when added to fruit salads, and strawberries in particular, it brings out their taste. Peppermint is used as well in confectionery to flavour sweets and candies. Peppermint teas are enjoyed world wide and are a social drink in North Africa and Middle East

Milder tasting mints, such as Apple and Pineapple Mint, due to there more delicate and intriguing fragrance, that give hints of, respectively, apples and pineapples, are in my opinion the choice varieties to use with vegetables, expecially peas and green beans,

carrots, zucchini and eggplants. Added to melted butter they release their delicate fresh aroma, resulting in a sublime creamy sauce that will turn simple vegetables in a gourmet dish. Pineapple Mint with its beautiful light green leaves with creamy edges make a striking garnish.

Chocolate Mint has a very distinctive scent that is very similar to the after dinner chocolate mint thins. The intense fragrance of this variety makes it ideal to flavour desserts and drinks. You can also infuse it in cream or milk and then use that as the recipe instructs. Gives an interesting twist to your Mojito or Mint Julep. You could also flavour vodka with chocolate mint. Put a bunch of fresh organic

chocolate mint leaves into a clean canning jar and then fill with vodka, making sure the entire bit of mint is covered at least by an inch of vodka. Wait 2-3 weeks, strain and enjoy.

Ginger Mint comes from a cross between corn mint and spearmint. Its leaves have a refreshing fragrance and taste that goes particularly well with melon, tomatoes and fruit salads. The slight ginger scent makes them an interesting addition to fresh salads. If you want to use mint in your fish dishes, this would be the most appropriate to use. The leaves have yellow stripes on a dark green base making it another favourite for garnishing your plates.

Apple mint

Chocolate mint

Spear mint Pepper mint

Pineapple mint


wine story pasta 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,

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 [email protected]

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.

in Bali!Italy

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

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 [email protected]

in theWINETropics


market drivenkath’s cooking

modernasianKath Thompson’s visit to Turin last year for the slow food festival has sparked new ideas she believes are perfectly suited to Asian cuisines.

Indian marinated prawns serves 6

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.”

Vietnamese banana blossom salad serves 6

18 med green king prawns, peeled but tail on and de-veined1 cup natural yoghurt4 tsp Garam Masala 4 tsp Garlic Paste 4 tsp Ginger Paste1 lemon medium size4 tsp Turmeric Powder Salt according to taste 4 tsp Red Chilly Powder 1 tsp ground coriander1 cup roughly chopped coriander

• Wash the prawns. Remove shell andblack string from the prawns.

• MixPrawnswith turmericpowder, saltand juice of 1 lemon. Keep it aside for 15 minutes.

• MixYogurt,GarlicPaste,GingerPaste,Garam Masala, Chilly Powder and corianders into a bowl and mixed with prawns. Marinate the prawns for 2/3 hours.

• Roasttheprawnsintandoor

Urad Dhal Patties (Vada) with Black PepperMakes 6Vegetarian, vegan (if you don’t garnish with dairy), and gluten-free3/4 c urad dal (without skins), available at any Indian grocery 1 tsp coarse freshly ground black pepper 1 clove garlic, minced 1 tsp ground cumin1 tsp chilli powder 1 tsp sea salt oil for frying (or ghee) garnish: Sea salt

• Pickoverthedaltoremoveanyforeignmaterial, and rinse thoroughly. Cover with plenty of water and leave to soak for 4-6 hours.

• Drainthedhal.Inablender,grindhalfof the dhal with 6 tbsp of water until thoroughly smooth and fluffy, stopping to scrape down the sides as needed. Remove from blender.

• Put the other half of the dhal in theblender with 5 tbsp. of water and grind briefly, until it is a coarse paste but retains some texture. Add to the first batch of dhal in a bowl.

• Mixinthepepper,garlic,chillipowderand salt. Taste and adjust seasoning.

• Heatafryingpanwithenoughoilorgheeto fill about 1/2” deep to a temperature of about 340 F.

• Carefully drop in portions of the dalmixture and lightly press with a spatula to form patties. About 1/4 c. will do fine. Put as many as you can in your pan without crowding them too close. Fry until golden brown on one side (maybe

4 minutes), then flip and brown the other side. Remove from the pan, drain on a paper towel, and hit it with some finishing salt!

To garnish dish• Sprigsofcoriander• Sprigsofmint• Cucumberjulienne• Limejuicetocombinetheabove

Podina Sauce for dish½ cup coriander leaves¼ cup mint100ml fish sauce1 tsp white sugar½ red onion roughly chopped½ tsp grated ginger¼ green capsicum½ green chilli500ml natural yoghurt

• Puree together and check balance offlavours.

1 young banana blossom1 starfruit, cut into thin stars1 teaspoon coarsely torn rau ram (Vietnamese mint)1 tablespoon grated ginger1 carrot, julienned½ white onion, finely sliced (can use Spanish onion)1 tablespoon coriander leaves1 tablespoon mint leaves1 tablespoon toasted and lightly crushed peanuts2 tablespoon fried shallots

12 cooked king prawns, peeled, de-veined with tail on½ cup Nuoc Mam Cham (recipe below)

• Firstly,remove6oftheoutsideleavesof 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

• 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 CHAM75ml fresh coconut juice2 teaspoon sugar, white1 teaspoon rice vinegar1 red chilli, chopped finely1 clove garlic, minced2 tablespoons lime juice2 tablespoons fish sauce

• Bring coconut juice, sugar and vinegarto boil

• Whencool,addchilli,garlic,fishsauceand lime juice

right bottom: Vietnamese banana

blossom salad

right above: Indian marinated

prawns


spa cuisine

Desa Seni

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.

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 panPROCEDURE1. Put Chocolate & Butter in Bain

Marie and Melt at Low Heat2. Put Sugar and Eggs in Mixer and

Blend3. Add Chocolate to Mixer4. Add Vanilla5. Add Flour6. Add Pecan nuts at this point, mix

with spatula or large spoon7. 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.

Chocolate Brownie

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

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 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 guests at Desa Seni benefit from eating fresh and friendly food every day.

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

Pizza Seni

Canggu Salad


global chefs

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.

Bound for Santiago! One of the Gold Medal Recipients for Global Chefs Challenge and Asian representative (Bulgari team) for Global Chefs Challenge 2010.

Competing in the Asian Global Chefs Challenge in Hong Kong was an unforgettable experience!!.” When Pak Wicaya (Sous Chef Bulgari Hotel) and I

were chosen as a team to represent Indonesia in the Global Chef Challenge, I felt so glad. But after a while I realized that it was a very big responsibility for us. But I said to myself “‘anyway you still gotta do it’.

Then I promised myself that I had to practice as often as possible to avoid nerves, forgetting the recipe, and to make a perfect dish. After the menu was created, Pak Wicaya and I practiced harder and harder every day. It was tiring, but in my mind I just imagined that I was preparing good food for

a guest that made them think, WOW....that’s it. During the day of the competition, I just kept imagining I was cooking in my own kitchen and my guest was waiting out there with high expectations, thus I had to cook my dish perfectly and on time, otherwise they would be waiting.

And finally it worked because indirectly what I kept in my mind was work as usual and doing my very best. Feeling proud of my team and my self is the greatest gift. I am happy at this time, but it won’t be long before the next, bigger challenge comes with a higher level of competition, many more spectators and stronger competitors.

Anyway, I have to say a very special thanks to BCP, my Chef (Andrew Skinner), my Pastry Chef (Patrick Chew) who have been working very hard to support, to mentor, and to equip us with high standards and professional techniques. Also to my senior partner (Pak Wicaya) in this team who has taught me patiently and with whom I enjoy good communication and teamwork. Last but not least, thanks to my whole family and God who has supported and blessed me a lot. Thank you too to all the people who have been involved in this prestigious competition.

Gold Medal Recipient for Pasta & Noodles Junior Culinary Challenge

It’s an honor for me, to share with you my competition experience. I think, anyone can cook, and anyone can compete, but not anyone can get a medal. There are only two kinds of people in the world, that is trained and untrained

PEOPLE. So, who do you want to be?From my first practice, Chef Darren Lauder (Executive

Chef of Nusadua Beach Hotel Bali) always said “Sometimes,

simple is the winner”. So, I keep my food simple. Because, the competition is not about how high your food could stand, is not about how amazing your food presentation, this is all about Taste, Technique, and Feel.TASTE: Season your food, and always taste it. TECHNIQUE: Use a cooking technique you know, and use the right technique to prepare your ingredients, and show your methods.FEEL: The important thing in cooking is your feeling. So, enjoy, and show everybody who is watching you, and make them think that you love cooking this food.

This still will not work if you don’t practice. So, the three most important things for competing successfully are practice, practice, and practice.

So, KISS! Keep It Simple Stupid, and LET’S COOK!!!

Alexander Tanuhardja – Commi Bulgari.

A. Alfan M. (stay tuned to see where this talented young man lands)

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

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!

Jatu Rizki Putra A. Commi Four Seasons

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

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.

I Made Putra Susila. Life time student STP

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

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.

Ivan Suputro. STP Student

Bali’sRising Stars


A Classic Lunch at SipChef 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 AyodyaBCP 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.

Asia’s Global Chef meets WACS’ John Sloane

Chef Atilla with President Made

BCP Membership 2009

Next BCP Lunch

Simon Yap Asri Indonesia, PTDienly Wong Asri Indonesia, PTWinyoto Asri Indonesia, PTJosef Zopf Aerowisata Catering ServiceDavid Smith Alam bogaReina Triastuty Alam bogaVynna Indra Alam bogaVera Lukito AnantaraOlaf Aistleitner Arena Sport CaféNi Wayan Santo Asih Aromaduta Rasa Prima, PTAdrianto Mulia Aromaduta Rasa Prima, PTHaryanto Mulia Aromaduta Rasa Prima, PTAlexander Erich Aston KutaKetut Sukamara Ayodya ResortAttila Koermoeczi Ayodya ResortAyung Ko Jung Lien Bali BakeryIvan Prakarsa Bali BakerySutedjo Bali BakeryMario Caramella Bali HyattPeter Rieger Balivillas.comIsabella Lin Balivillas.comEndris Yuliawati Balivillas.comSugihanto Sachid Bapak BakeryMichael Heriyono Buana Agung LestariNyoman Sudiarna Buana Agung Lestari I Wayan Budiarsa Buana Agung Lestari Andrew Skinner BulgariHeinz Von Holzen Bumbu BaliI Made Darsana Canggu ClubDennis Langlois CarrefourI Gde Rastarama Classic Fine FoodsDhany Parwanto Classic Fine FoodsBayu Lagimin Classic Fine FoodsJoanes Cantius Tjoeng Delta Satria Dewata, PTKib Roby Dharma teasBetty Subekty Dineta JayaInneke Hoo Dineta JayaEka Saputra Dineta JayaMade Sebastian Suanda Discovery Kartika PlazaDjoko Sebastian Discovery Kartika PlazaHermann Feigl Discovery Kartika PlazaAA Rai Gunawan Discovery Kartika PlazaI Nyoman Candra Discovery Kartika PlazaI Nyoman Wirata Discovery Kartika PlazaTerry Deweer DP KitchenJohan Meyers DP KitchenAgung Pradnya Dewa DwijayaAyu DwijayaSarawoot Lerdmaleewong EcolabHerlina Manurung EcolabEko Putranto EcolabWayan Sumerta ex DiscoveryKlaus Kalweit Four Seasons ResortNyoman Maleachi Four Seasons ResortI Nyoman Warta Four Seasons ResortI Wayan Gelgel Four Seasons ResortSwee Leong (Bobby) Wong Four Seasons ResortMade Widana Four Seasons ResortI Gusti Ketut Oka Four Seasons ResortSaptono Grand Hyatt BaliWayan Widiana Grand Hyatt BaliErnst Jaeck Grand Hyatt BaliSang Ketut Jiwa Griya Santrian HotelIda Ayu Sutamaya Hocatsu Bali,PTDavid Tan Hocatsu Bali,PTAnik Purwati Hocatsu Bali,PTLeony Rossalia Hartono Holidai InnPhilip Parfait Ekoto Mimbima Hu’u BaliRositha Wardhani Ikan Segar BaliArie Sumartini Ikan Segar BaliBill Marinelli Ikan Segar BaliHelmut Walter Schafer Illy CoffeePramudya Bevan Illy CoffeeSarita Sanowi Indoguna BaliI Nyoman Parwata Indoguna BaliAyu Catur Wati Indoguna BaliJohn Reese IntercontinentalRene Oskam IntercontinentalNiniek TS Inti KulitEdward Kwon Jumeirah Burj Al ArabGian Luigi Gerosa Jumeirah Burj Al ArabFelix Schmid Jumeirah Burj Al ArabDale Schnell Jumeirah Burj Al ArabLaurent Varachaud Jumeirah Burj Al ArabI Ketut Sudana Kayu Manis Nusa DuaWayan Merta Astawa Kayu Manis Nusa Dua

I Made Budartha Kayu Manis Nusa DuaWendy Jane Thomas Kevala CeramicsI Gusti Nyoman Jaya Kori RestaurantRalf Schmidt Kori RestaurantKomang Gede Subawa Kori RestaurantRoland Zauner Kupu BarongMarkus Reichl Legian Beach HotelHenny Santoso Lotus DistributionBill Busch Lotus DistributionAyu Suharyani Lotus DistributionPatrick Marty Ma JolyTorsten Schubert MaldivesJeff Matthews Mandara SpaYannis van Heckerer Mannekepis BistroJayadi Masuya Graha Trikencana, PTHidayat Megah Food TradingChristian Beaulieu Melia BaliAlejandro Jimenez Real Melia BaliKetut Sumatra Melia BenoaAgustien Kantiana MICChristopher J Salans MozaicRobert Otillie Nemo WetsuitStefan Mueller Nikko Bali Resort & SpaI Made Sumariana Nikko Bali Resort & SpaI Gusti Susrama Mekel Nikko Bali Resort & SpaI Made Sudana Nikko Bali Resort & SpaSang Ketut Sumi Adnyana Nikko Bali Resort & SpaKatarina Sari Nikko Bali Resort & SpaJuergen Domani Nikko Bali Resort & SpaNi Ayu Winarmi Nusa Dua Beach Hotel & SpaReto Victor Torriani Nusa Dua Beach Hotel & SpaI Gusti Agung Alit Subawa Nusa Dua Beach Hotel & SpaI Ketut Mudana Nusa Dua Beach Hotel & SpaDarren Lauder Nusa Dua Beach Hotel & SpaJeremy Cooper Nusa Dua Beach Hotel & SpaJohn Taylor Padma BaliWayan Nurisa Padma BaliKetut Pong Atmajaya Padma BaliIan Roberts PamerindoKadek Widiantara Papa’s CaféChung Chung Papaya Fresh GalleryJahn Roger Pepito CaféCarlos Vinas Barmona Pica TapasDewi Rusmala Pica TapasJimmy Julianto Pica TapasNeeta Malhotra Queens tandoorIng Gerold Eichinger Raja Bamboo, CVSven Hollinger Satria Pangan SejatiRick Bolt Smart EnergyEnny Kudung SoejaschTutik Yantini SoejaschMr Robert Jansen SoejaschOscar Perez St Regis BaliEdi Sidarta St Regis BaliRusli C.J. Lokman Sukanda Djaya, PTI Gusti Ngurah Arya Wibawa Sukanda Djaya, PTI Made Manahara Sukanda Djaya, PTSally Suli Harta, UDMade Adi Wibawa Suli Harta, UDHelmin Dequelyu Suli Harta, UDI Wayan Sudiana The Bali KhamaNigel Ames The Beach HouseJacky Ames The Beach HouseI Made Putra The LagunaI Made Linggi The LagunaNyoman Wijana The LagunaRidwan The LagunaAprin Sukarno Putra The LagunaIda Bagus Partama The LagunaAndreas Krampl The Ritz-CarltonDean Keddel The Ritz-CarltonRon Pietruszka The Ritz-Carlton OsakaI Made Lugra The SamayaMichael Shaheen The SamayaRay Clark The SamayaI Wayan Semudra The SamayaMarkus Krickelberg The WestinShirkandi (lulu) Tirta Sakti MandiriNi Made Kariani Tirta Sakti MandiriBudhi Setiawan Tedja Tirta Sakti MandiriPuri Danandari Prodjo Unilever Food SolutionsKristini Sutirta Unilever Food SolutionsAndi Ayu Purnama Unilever Food SolutionsClaire Quinn Villa Coco Kevin Sinclair Watergarden HotelMade Witha Witha Bakery

NAME COMPANY NAME COMPANY

Venue : Padma Resort BaliAddress : Jl. Padma 1 Legian, BaliDay/date : Saturday, 29 August 2009Time : 12.30

Venue : Mama’s German RestaurantAddress : Jl. Raya Legian, KutaDay/date : Saturday, 25 July 2009Time : 12.30

Farewell to JeremyA large part of the BCP’s success in recent years can be firmly attributed to some key members of the committee. Among them former President Jeremy Cooper who finished his contract as Hotel Manager of Nusa Dua Beach Hotel last month.

Jeremy joined BCP soon after his arrival in Bali eight years ago. At that time former Four Seasons Executive Chef, Mark Mirren was President. “Mark started a lot of the initiatives with his ideas. One of the key initiatives was increasing the local chefs membership and this is something we have continued.

“In 2006 myself and Hermann Feigl attended the World Association of Chefs Society (WACS) Asian Pacific conference in Bangkok and made a presentation for Indonesia to become a WACS member. Our presentation included how much the culinary standards were improving in Bali and throughout Indonesia and that we believed we could become one of the leading culinary destinations in the region.”

In the two plus years that Bali and then Jakarta have been members and competing on an International level, the results have been fantastic; This year Bali secured the Asian selection for the Global Chefs Challenge; Two Bali Chefs won the selection for the Asian

Pastry Cup; The recently formed Young Chefs Club, an initiative of WACS, has achieved spectacular success. The international culinary community is now well aware that Bali exists and is a serious culinary destination.

“We have had a strong committee over the past few years with 4 members having been president at some stage. This year quite a few of those original members have moved on and it is really important that the members get involved and the club continues to grow.”

“The reason we have been so successful is that the BCP has been a hobby to many of us. When we had

time off we would get together and discuss future plans and worke to improve the local standards and to gain recognition of our talented chefs. For me it is much more than a group of like-minded individuals. For me the BCP committee members have become like family, I am very sad to go but I also see that the plans we made have been incredibly successful. I feel that I have contributed to Bali’s culinary scene and it is a journey I have loved.”

The island will be missing Jeremy’s vision, professionalism and his wit. The BCP and his many friends realise that his shoes will be very hard to fill.


chefs day-out

“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.

For many of the 300,000 people living in the IDP camps in 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: [email protected]

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