Taste 09

JAKARTA & BALI CULINARY PROFESSIONAL NEWSLETTER JULY - AUGUST 2009

Take A Holiday:

Holiday Inn’s Signature Recipes

| FREE

A FRESH LOOK

AT BRUNCH Kath’s Cooking at Maya Ubud

Meet Asia’s

Global Chefs

presidents’ message

TASTE

TASTE

team

contents

5. President’s Message

editorial consultant Sarah Dougherty

6. Short Order - What’s New

contributors

8. Meet Asia’s Global Chef Winners

Kathryn, Kora, Marco Rucola, Katrina Valkenburg, Es Dee, Kayti

coordinator & marketing

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Miranti Amandya

photographers Dewandra, Sarah, Kali Sari, Donz

DeKa

Gede Sudiartawan, Arif Junaidi

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24. Raw Nature – The merits of mint 26. Wine in the tropics – A look at the best varieties to beat the heat

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

10. Take A Holiday – Holiday Inn’s Chefs introduce us to their signature recipes 14. Café Couture – A fresh look at Brunch

graphic designers distribution



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

Dear Members,

Dear Culinary 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.

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.

Made Putra, President BCP

34. BCP lunches – BCP monthly gatherings

With Culinary Regards Vindex Tengker President ACP

pre press & printing by PT. Dian Rakyat TASTE Newsletter can be downloaded at www.balichefs.com

4 TASTE | July - August 2009

Cover photograph of river prawns with honey sauce Created by Chris Suryanto from Holiday Inn Photo by Dewandra Djelantik

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.

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.

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]

The Envy of

Kuta

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.

Bali Bakery takes the next step 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] 6 TASTE | July - August 2009

Strut Your Stuff at Nikko

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.

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]

New Look Ma Joly

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

Down Mexico Way 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. July - August 2009 | TASTE 7

BCP news

Bali’s Own

By Andrew Skinner, Executive Chef, Bulgari Bali.

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,

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.

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

8 TASTE | July - August 2009

1 Braised beef cheek rib eye foie gras satay 2 Salmon 3 Ricotta & blue cheese croustillante 4 Alex’s dessert July - August 2009 | TASTE 9

holiday inn

Crunchy Salad

Teppan ice cream bar, Flavaz, is a



popular stop for kids of all ages

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

Take A

METHOD: Chris and Leony in

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

the Holiday spirit.

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 citybased 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.

1. Whisk all the ingredients for dressing 2. Mix all the vegetables together with the dressing 3. Garnish with orange segments

Squid Ink Spaghetti Tossed with Garlic, Olive Oil, Spring Onions and Baby Octopus INGREDIENTS: 120 gr squid ink spaghetti, al dente 10 gr sliced garlic 15 ml olive oil extra virgin 10 gr sliced spring onion 100 gr baby octopus 5 gr salt 5 gr black pepper METHOD

1. Saute the garlic then add baby octopus, saute until fragant 2. Add the squid ink spaghetti then season with salt and pepper 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

Udang Bakar Sauce Madu INGREDIENTS 300 gr cleaned River prawns @100 gr each clean 5 ml lime juice 5 gr salt 5 gr pepper white 20g prepared chili paste 20 ml coconut oil 10 gr garlic, chopped

SAUCE 20 gr onion, sliced 5 gr big red chili, julienned 10 ml lime juice 20 ml honey 10 ml coconut oil 75 ml fish stock 5 gr maizena 150 gr steamed

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

1 portion METHOD 1. Marinate the prawns with salt, pepper, lime, chili paste, garlic then grill, basting with coconut oil 2. 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

50 gr sliced garlic 10 gr sliced Ginger 50 gr sliced Onion 50 gr Butter 10 ml Oil 25 gr Nutmeg SIDES: 50 gr Shallots,sliced 25 gr garlic, sliced and fried 50 gr Tomato wedges cut lime sambal

METHOD 1. Cut and blanch the oxtail, wash and cover with water in a pot 2. 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

café couture

Brunch A 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.

Breakfast Yoghurt Parfait with Summer Berry Salad

Breakfast Yoghurt Parfait with Summer Berry Salad Photos by Kali Sari

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 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

Spinach And Fetta Fritata with Garden Herbs • 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.

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.

bakery

Patisserie to

Please

Life 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.

July - August 2009 | TASTE 19

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TCL Calender JAN

FEB

8th Bali

25th Bali

9th Bali

26th Bali

Mar

Apr

Mozaic May

Jun

Gastro Jul

29th 26th 18th 8th Bali Bali JKT Bali 28th JKT

9th JKT 30th JKT

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Aug

Lotus

Sep

Oct

Nov

Dec

12th 9th Bali Bali

7th Bali

3rd Bali

9th Bali

13th JKT

15th 11th 10th JKT Bali JKT 21st Bali

25th 16th JKT Bali

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

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design update

Jenggala Revisits its

Fusion Glaze from Kevala

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,

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.

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

Artisan Glass 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. Available in Bali through N’Joy Jl Mertenadi, Krobokan or contact Natalie: 081933061951, [email protected]

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News from Doctor Rocket’s Organic Farm

Raw Nature

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,

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-spasmodic, anti-inflammatory and antibacterial 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

Pepper mint

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 Truffle Torte 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.

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

Chocolate mint

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

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 METHOD Generously 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 heavyduty 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

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.

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.

July - August 2009 | TASTE 25

wine story

pasta story

WINE in the

Tropics 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

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]

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

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] 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 and juice of 1 lemon. Keep it aside for 15 minutes. • Mix Yogurt, Garlic Paste, Ginger Paste, Garam Masala, Chilly Powder and corianders into a bowl and mixed with prawns. Marinate the prawns for 2/3 hours. • Roast the prawns in tandoor Urad Dhal Patties (Vada) with Black Pepper Makes 6 Vegetarian, vegan (if you don’t garnish with dairy), and gluten-free 3/4 c urad dal (without skins), available at any Indian grocery 1 tsp coarse freshly ground black pepper 1 clove garlic, minced 1 tsp ground cumin 1 tsp chilli powder 1 tsp sea salt oil for frying (or ghee) garnish: Sea salt

• Pick over the dal to remove any foreign material, and rinse thoroughly. Cover with plenty of water and leave to soak for 4-6 hours. • Drain the dhal. In a blender, grind half of 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 the blender 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. • Mix in the pepper, garlic, chilli powder and salt. Taste and adjust seasoning. • Heat a frying pan with enough oil or ghee to fill about 1/2” deep to a temperature of about 340 F. • Carefully drop in portions of the dal mixture 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 • Sprigs of coriander • Sprigs of mint • Cucumber julienne • Lime juice to combine the above Podina Sauce for dish ½ cup coriander leaves ¼ cup mint 100ml fish sauce 1 tsp white sugar ½ red onion roughly chopped ½ tsp grated ginger ¼ green capsicum ½ green chilli 500ml natural yoghurt • Puree together and check balance of flavours.

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. Couscous, 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.

Pizza Seni

Canggu Salad

Desa Seni Chocolate Brownie INGREDIENTS • 10 Oz Sugarless chocolate (unsweetened) • 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

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

Jatu Rizki Putra A. Commi Four Seasons

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 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.

A. Alfan M. (stay tuned to see where this talented young man lands) 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, 32 TASTE | July - August 2009

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!!!

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!

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

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.

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

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 Simon Yap Dienly Wong Winyoto Josef Zopf David Smith Reina Triastuty Vynna Indra Vera Lukito Olaf Aistleitner Ni Wayan Santo Asih Adrianto Mulia Haryanto Mulia Alexander Erich Ketut Sukamara Attila Koermoeczi Ayung Ko Jung Lien Ivan Prakarsa Sutedjo Mario Caramella Peter Rieger Isabella Lin Endris Yuliawati Sugihanto Sachid Michael Heriyono Nyoman Sudiarna I Wayan Budiarsa Andrew Skinner Heinz Von Holzen I Made Darsana Dennis Langlois I Gde Rastarama Dhany Parwanto Bayu Lagimin Joanes Cantius Tjoeng Kib Roby Betty Subekty Inneke Hoo Eka Saputra Made Sebastian Suanda Djoko Sebastian Hermann Feigl AA Rai Gunawan I Nyoman Candra I Nyoman Wirata Terry Deweer Johan Meyers Agung Pradnya Dewa Ayu Sarawoot Lerdmaleewong Herlina Manurung Eko Putranto Wayan Sumerta Klaus Kalweit Nyoman Maleachi I Nyoman Warta I Wayan Gelgel Swee Leong (Bobby) Wong Made Widana I Gusti Ketut Oka Saptono Wayan Widiana Ernst Jaeck Sang Ketut Jiwa Ida Ayu Sutamaya David Tan Anik Purwati Leony Rossalia Hartono Philip Parfait Ekoto Mimbima Rositha Wardhani Arie Sumartini Bill Marinelli Helmut Walter Schafer Pramudya Bevan Sarita Sanowi I Nyoman Parwata Ayu Catur Wati John Reese Rene Oskam Niniek TS Edward Kwon Gian Luigi Gerosa Felix Schmid Dale Schnell Laurent Varachaud I Ketut Sudana Wayan Merta Astawa 36 TASTE | July - August 2009

COMPANY Asri Indonesia, PT Asri Indonesia, PT Asri Indonesia, PT Aerowisata Catering Service Alam boga Alam boga Alam boga Anantara Arena Sport Café Aromaduta Rasa Prima, PT Aromaduta Rasa Prima, PT Aromaduta Rasa Prima, PT Aston Kuta Ayodya Resort Ayodya Resort Bali Bakery Bali Bakery Bali Bakery Bali Hyatt Balivillas.com Balivillas.com Balivillas.com Bapak Bakery Buana Agung Lestari Buana Agung Lestari Buana Agung Lestari Bulgari Bumbu Bali Canggu Club Carrefour Classic Fine Foods Classic Fine Foods Classic Fine Foods Delta Satria Dewata, PT Dharma teas Dineta Jaya Dineta Jaya Dineta Jaya Discovery Kartika Plaza Discovery Kartika Plaza Discovery Kartika Plaza Discovery Kartika Plaza Discovery Kartika Plaza Discovery Kartika Plaza DP Kitchen DP Kitchen Dwijaya Dwijaya Ecolab Ecolab Ecolab ex Discovery Four Seasons Resort Four Seasons Resort Four Seasons Resort Four Seasons Resort Four Seasons Resort Four Seasons Resort Four Seasons Resort Grand Hyatt Bali Grand Hyatt Bali Grand Hyatt Bali Griya Santrian Hotel Hocatsu Bali,PT Hocatsu Bali,PT Hocatsu Bali,PT Holidai Inn Hu’u Bali Ikan Segar Bali Ikan Segar Bali Ikan Segar Bali Illy Coffee Illy Coffee Indoguna Bali Indoguna Bali Indoguna Bali Intercontinental Intercontinental Inti Kulit Jumeirah Burj Al Arab Jumeirah Burj Al Arab Jumeirah Burj Al Arab Jumeirah Burj Al Arab Jumeirah Burj Al Arab Kayu Manis Nusa Dua Kayu Manis Nusa Dua

NAME I Made Budartha Wendy Jane Thomas I Gusti Nyoman Jaya Ralf Schmidt Komang Gede Subawa Roland Zauner Markus Reichl Henny Santoso Bill Busch Ayu Suharyani Patrick Marty Torsten Schubert Jeff Matthews Yannis van Heckerer Jayadi Hidayat Christian Beaulieu Alejandro Jimenez Real Ketut Sumatra Agustien Kantiana Christopher J Salans Robert Otillie Stefan Mueller I Made Sumariana I Gusti Susrama Mekel I Made Sudana Sang Ketut Sumi Adnyana Katarina Sari Juergen Domani Ni Ayu Winarmi Reto Victor Torriani I Gusti Agung Alit Subawa I Ketut Mudana Darren Lauder Jeremy Cooper John Taylor Wayan Nurisa Ketut Pong Atmajaya Ian Roberts Kadek Widiantara Chung Chung Jahn Roger Carlos Vinas Barmona Dewi Rusmala Jimmy Julianto Neeta Malhotra Ing Gerold Eichinger Sven Hollinger Rick Bolt Enny Kudung Tutik Yantini Mr Robert Jansen Oscar Perez Edi Sidarta Rusli C.J. Lokman I Gusti Ngurah Arya Wibawa I Made Manahara Sally Made Adi Wibawa Helmin Dequelyu I Wayan Sudiana Nigel Ames Jacky Ames I Made Putra I Made Linggi Nyoman Wijana Ridwan Aprin Sukarno Putra Ida Bagus Partama Andreas Krampl Dean Keddel Ron Pietruszka I Made Lugra Michael Shaheen Ray Clark I Wayan Semudra Markus Krickelberg Shirkandi (lulu) Ni Made Kariani Budhi Setiawan Tedja Puri Danandari Prodjo Kristini Sutirta Andi Ayu Purnama Claire Quinn Kevin Sinclair Made Witha

COMPANY Kayu Manis Nusa Dua Kevala Ceramics Kori Restaurant Kori Restaurant Kori Restaurant Kupu Barong Legian Beach Hotel Lotus Distribution Lotus Distribution Lotus Distribution Ma Joly Maldives Mandara Spa Mannekepis Bistro Masuya Graha Trikencana, PT Megah Food Trading Melia Bali Melia Bali Melia Benoa MIC Mozaic Nemo Wetsuit Nikko Bali Resort & Spa Nikko Bali Resort & Spa Nikko Bali Resort & Spa Nikko Bali Resort & Spa Nikko Bali Resort & Spa Nikko Bali Resort & Spa Nikko Bali Resort & Spa Nusa Dua Beach Hotel & Spa Nusa Dua Beach Hotel & Spa Nusa Dua Beach Hotel & Spa Nusa Dua Beach Hotel & Spa Nusa Dua Beach Hotel & Spa Nusa Dua Beach Hotel & Spa Padma Bali Padma Bali Padma Bali Pamerindo Papa’s Café Papaya Fresh Gallery Pepito Café Pica Tapas Pica Tapas Pica Tapas Queens tandoor Raja Bamboo, CV Satria Pangan Sejati Smart Energy Soejasch Soejasch Soejasch St Regis Bali St Regis Bali Sukanda Djaya, PT Sukanda Djaya, PT Sukanda Djaya, PT Suli Harta, UD Suli Harta, UD Suli Harta, UD The Bali Khama The Beach House The Beach House The Laguna The Laguna The Laguna The Laguna The Laguna The Laguna The Ritz-Carlton The Ritz-Carlton The Ritz-Carlton Osaka The Samaya The Samaya The Samaya The Samaya The Westin Tirta Sakti Mandiri Tirta Sakti Mandiri Tirta Sakti Mandiri Unilever Food Solutions Unilever Food Solutions Unilever Food Solutions Villa Coco Watergarden Hotel Witha Bakery

Farewell to Jeremy A 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.

Next BCP Lunch Venue : Mama’s German Restaurant Address : Jl. Raya Legian, Kuta Day/date : Saturday, 25 July 2009 Time : 12.30

Venue : Padma Resort Bali Address : Jl. Padma 1 Legian, Bali Day/date : Saturday, 29 August 2009 Time : 12.30

chefs day-out

Recipe for

Relief

“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-ofthe 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]