The Foodie Magazine - December 2014 by Bold Prints

MAGICAL CHRISTMAS INSIDE

A German-style Christmas Goose Christmas Cheer My Christmas Party Desserts from Around the World

DEC 14 | volume 1, Issue 11 Rp. 55,000 | S$ 8.00

P U B L I S H E R â&#x20AC;&#x2122; S N OT E

Magical Christmas One of my fondest childhood Christmas memories was when we would rush home after Midnight Mass and immediately get to open our presents. Rushing to the tree and trying to find all my presents. Of course, I knew every last one of them, since I would check the tree every day for any new ones! As I got older, the excitement shifted from the gift receiving to the gift giving. It was always a mad dash to finish my long Christmas list. The shopping, wrapping, delivering and a bit of receiving, gifts was quite enjoyable. But of course the biggest highlight of Christmas, aside from the presents is the food. Tables everywhere will be laid out in their best finery and topped with the most scrumptious and colorful Christmas dishes imaginable. This to me is the magic of Christmas. And like any Christmas buffet table, this issue is over flowing with food! Our cover and a six page feature showcase the cakes and pastries of Chef Kim Pangestu. The young and creative Kimmy has been slowly building up her repertoire of eclairs, pastries and cakes these past months as she prepares to open Nomz Kitchen and Pastry at Grand Indonesia this December. Chef Marc Cibrowius of the Shangri-La Hotel, Jakarta shows us his recipe for a grand German Christmas goose and shares with us his Christmas memories of his hometown of Cologne. Chef Vindex Tengker of The Dharmawangsa, creates his Indonesian-style turkey for those wanting to give a local twist to the Christmas traditional fare. And chef Will Goldfarb wows us with his amazing deconstructed sweet creations at Room4Dessert in Ubud. Steve Collinson shares with us some traditional British cocktails as a prelude to the opening of Queens Head in Kemang this month. Plus Adith Pratama gives us a quick glimpse of the holiday markets in New York, and we profile some interesting chefs and foodies such as Dewi Subrata, Andrew Zarzosa, Stefu Santoso and Reinald K. And to cap it off, chef Gilles Marx shares a light smoked barramundi recipe in our De Dietrich Tried and Tested section, as an alternative to the heavy Christmas food on the table. And please donâ&#x20AC;&#x2122;t forget to see our fun and food filled Christmas potluck dinner hosted by chef Maya Aldy at Otel Lobby. Writing all that got me hungry, as I hope you will feel as you read through this issue. This is also our first anniversary issue, we released our first digital issue last December 2013. I would love to take this opportunity to thank all of our friends, supporters and readers for a great first year as we look forward to many more to come. Merry Christmas to you all and wishing you a great New Year ahead! JED V. DOBLE

Founder

Richmond Blando

Publisher Jed V. Doble Managing Editor

Kyle Gregorio

Art Director Juke Bachtiar Photographer

Dennie Benedict

Contributors

Himawan Sutanto Adithya Pratama Rian Farisa Akhmad Baihaki (Aki) Melanie Tanusetiawan

Administration Distribution

Boedy Astuti Mukti Pelupessy

PT. NUSA BINTANG LESTARI 7Y 4b[NdN_ZN[ [\ # { 8RONf\_N[ /N_b @\baU 7NXN_aN { 6[Q\[R`VN Tel: +62 21 2905 3959 www.thefoodiemag.com The Foodie Magazine is published monthly by Bold Prints Publishing. Jalan Gunawarman No. 16, Jakarta, Indonesia. The Foodie Magazine and its logo are registered trademarks of Bold Prints Publishing. COPYRIGHT 2014. The Publisher reserves the right to accept or reject all editorial and advertising material. No part of this magazine may be reproduced or copied without the explicit written consent of the Publisher. Neither the Publisher, editors and their employees and agents can be held liable for any error and omission, nor any action taken based on the views expressed or information provided within this publication. All rights reserved. ISSN: 2355-0198. Printed by PT. Gramedia.

Photograph by MELANIE TANUSETIAWAN Pie by KIM PANGESTU Silver tray from AKSARA KEMANG

4 | www.thefoodiemag.com

C O N T R I B U TO R S

THE GUEST LIST

HIMAWAN SUTANTO

ADITHYA PRATAMA

RIAN FARISA

AKHMAD BAIHAKI (AKI)

MELANIE TANUSETIAWAN

Himawan did portraiture for editorial, advertising and design clients for many years and also had a stint doing commercial photography. His love for food and travel brought him naturally to turn his lens on food and lifestyle which he thoroughly enjoys. He has recently been traveling to take photos for a global hotel chain. When not away shooting photos he tries to spend as much time with his newborn son.

After two diplomas in pastry and bakery arts, Adithya left the jacket and opted for the ink. While still engulfed in chocolate and butter, he’s also an aspiring food and travel writer, food stylist and an avid scuba diver. Join his mouth-watering discussions on Instagram @adith1801 … You’ve been warned!

Once a foodie, always a foodie. Rian started his popular food blog gastronomy-aficionado. com in 2009. He has since become a culinary contributor for lifestyle and inflight magazines and newspapers. His job ranges from having intriguing conversations with celebrity chefs to memorizing the French names of Michelin-starred dishes he encounters. But at the end of the day he enjoys his scouring the city for good soul food with his beloved wife.

Entusiastic and dedicated Aki has been a professional photographer for over 10 years now. Originally from Mojokerto, East Java, in his spare time, he loves to travel, watch and play his favorite sports and listen to music.

Melanie graduated from Melbourne’s RMIT with a Bachelor of Arts in Photography and is well known for her vivid dreamlike imagination. Her love for simple living, food and people is reflected through her lifestyle work. She has also been actively involved in exhibitions and has won various awards. www.studio-melt.com

Photographer

6 | www.thefoodiemag.com

Writer/Stylist

Writer

Photographer

ROCK WORLD LOVE 5 • 12 • 2014

Hard Rock Cafe Jakarta’s 1st Anniversary Charity Concert #RockinROKATENDA. In corporation with Rumah Pandai. www.rumahpandai.org

Media Partner :

let’s rock the new year’s eve together. december 31, 2014 • starts 9pm onwards

Book your table now for a rockin’-special new year’s dinner set menu! Rockin’ gameshow and fun quizzes with exciting prizes

Live Band Performance By : icons & asiarox Live DJ by : rulers mob Dress Code : british invasion MC : anne patricia & david rindorindo Get 1 (one) bottle of ciroc for best dress! FDC : IDR 150,000,- Include soft drink/beer & party gear

For any inquiries and RSVP, contact : Riza 021-5797-3055 or 0811-9609-888 (office hours).

Supported By :

JAKARTA | PACIFIC PLACE UNIT G-05 SCBD | +62-21-5797-3055

JOIN HARDROCKREWARDS.COM

HARDROCK.COM

TA B L E O F C O N T E N T S

The Foodie magazine volume 1, Issue 11

Things That Make You Go Yum 12

Magical Christmas

At The Dinner Table By Richmond Blando 14

Christmas Around the world

The Foodieâ&#x20AC;&#x2122;s List 16 18 20 24 26 28 30 31 32

Lemon Luncheon Battle Of Young Chefs 2014 La Galerie De Dietrich The Ultimate Christmas Offerings 2014 A Family-Style Celebration Plataran Dharmawangsa 3 Wise Monkeys The Edge A Kitchen Revolution

Cover Feature: Magical Christmas 36 42 46 50 54

Sweeter Kind Of Wonderland Theatrically Spellbinding Behind The Magic Behind The Magic Turkey With Woku

8 | www.thefoodiemag.com

TA B L E O F C O N T E N T S

Finer Things 58 A Magical Dining Experience

Went There Ate That 60 New York’s Holiday Markets

Tried And Tipsied 64 Christmas Cheer

Taking It To The Streets 68 Bakmi Jawa Harjo Geno 70 Lontong Kari Sapi Kebon Karet

Iconic 72 Maison Weiner

A Foodie’s Life 74 Dewi Subrata 76 Stefu Santoso 78 Christmas With The Family

Confessions Of A Foodie 80 Reinaldo K.

Maya’s Musings 82 My Christmas Party

Tried And Tested 88 Christmas Traditions

Stuff Of Legends 92 Nchank Tamberang – The Nomad Chef

Pantry 101 96 Desserts From Around The World

What Chef Eats 98 Antoine Audran

10 | www.thefoodiemag.com

T H I N G S T H AT M A K E Y O U G O Y U M by RIAN FARISA

Things That Make You Go Yum is monthly column featuring our choices of the best food photos on Instagram. If you think you have a great photo worth sharing with us, tag it with #TTMYGY and @TheFoodieMag

@ _ christmas.spirit _

@_ whitechristmas _

@amy _ boy

@besttimeoftheyearr @annapoppon

@camilladenglada

@treats _ and _ blossoms

@dedenputrany

@chicchicfindings @unclestudio

@elliaboo 12 | www. thefoodiemag.com

@thewhimsicalrose

T H I N G S T H AT M A K E Y O U G O Y U M After some time digging in the infinite world of Instagram to look at how people would celebrate their Christmas, here are our findings to inspire your year end holiday with family and friends. Check â&#x20AC;&#x2DC;em out and have a great vacation, good people!

@hutwoods

@intratuinzevenhuizen

@gingerbreadandco @kvfalks @mandaringallery @jonathan _ short

@michesdishes

@merlin _ cielo _ cyclist

@mrbastardo @thefructosefriendlychef

@rift _ sutton

@shaunharan www. thefoodiemag.com | 13

AT T H E D I N N E R TA B L E B Y R I C H M O N D B L A N D O

Christmas Around the world Cultures and traditions may differ, together with ways of celebrating, but the spirit and joy of Christmas is similar around the world.

t is not a secret that Venture Travel Magazine is a sister publication of Foodie, much of that is mainly because food or the culinary culture can never be ignored when one travels. Over the years, I have found it fascinating that several cultures have different traditions when it comes to Christmas food. Though some might reach certain similarities when it comes to the type of protein, the differences often times are in the pudding, or in this case the dessert. If you have made plans to celebrate your holidays in a country that is not your own, or if you’re just curious about how other culture’s Christmas food traditions read on, if not for anything else you can pat yourself in the back for acquiring or confirming new knowledge. Take a tour of some of the world’s Christmas food traditions. From seafood barbecues in Australia to Germany’s love of spiced biscuits, each country has made Christmas a unique celebration.

14 | www.thefoodiemag.com

Australia

With temperatures often reaching well above 30 degrees on Christmas Day, Australians have began turning away from the British tradition of a full roast and all the trimmings, and are more inclined to choose seafood instead. A typical meal could now include a seafood barbecue, complete with plenty of prawns, and followed by a mango and passion fruit pavlova for dessert.

Chile

After a meal of chicken, turkey or other Christmas favorites, Chileans enjoy a sweet fruit and nut filled sponge cake known as ‘pan de pascua’, accompanied by the famous ‘cola de mono’, literally the ‘monkey’s tail’ is a drink made from milk, coffee, vanilla, cloves and liquor.

Denmark

A traditional roast meal of pork, duck or goose and for dessert, rice pudding, is

traditionally served at midnight on Christmas Eve with a single almond hidden inside. The lucky person whose dessert contains the almond is given a small gift and is said to have good luck for the coming year.

England

There is a traditional roast goose; or a roast turkey stuffed with sage and onion and accompanied by all the trimmings. A Christmas pudding complete with lashings of brandy butter and custard is the dessert of choice.

Germany

Roast goose is the favorite Christmas meal and is usually eaten on Christmas Eve. Germany is also known for its range of Christmas sweets, from the marzipan filled fruitcake to aromatic gingerbread.

Italy

Christmas lunch in Italy is a multi-course affair and celebrated during Christmas Day.

AT T H E D I N N E R TA B L E B Y R I C H M O N D B L A N D O Most will feature the same spread, most will include a Panettone, a traditional Italian Christmas cake.

Philippines

Filipinos enjoy a Christmas Eve feast on the stroke of midnight that can include ‘queso de bola’ an edam cheese ball accompanied by jamon (Christmas ham) and ‘tsokolate’ (hot chocolate). The main meal is usually finished with ‘puto bumbong’, a purple rice dessert cooked in bamboo and smothered with butter, plenty of shredded coconut and sugar.

Poland

The traditional Christmas Eve dinner consists of either twelve or thirteen courses, one for each of the twelve apostles and an optional extra course for Jesus. No meat is eaten, instead carp or pike served with a sweet-andsour sauce or a spicy horseradish sauce are enjoyed. Other courses include mushroom soup, sauerkraut, pierogi (dumplings), biscuits and poppy-seed rolls.

Sweden

The Swedes are famous for their smorgasbords, and for Christmas they create the most impressive spread that can feature ham, meatballs, cheese, caviar, sausages and raw or pickled herring.

www. thefoodiemag.com | 15

F O O DI E L I S T S

Lemon Luncheon by ADITHYA PRATAMA

Bintang Radler and molecular gastronomist Andrian Ishak worked together for a remarkable luncheon at Namaaz Dining.

he recently launched Bintang Radler has become a product loved by many. Through the combination of Bintang pilsener with fresh lemon juice, Bintang Radler gives a distinct freshness and sweetness into a low-alcohol content beer making it a refreshing, easy-to-drink beer –especially in a warm Indonesian tropical climate, and perfect beverage to be enjoyed with any meal, including Chef Andrian Ishak’s quirky dishes at Namaaz Dining. The Lemon Luncheon kicked off with RadlerBomb that has been specially tailored for the event by Andrian Ishak with a unique spherification technique to encase Bintang Radler’s lemony liquid inside a translucent caviar-like casing topped with foam –also made out of the beer. It is then followed by Andrian’s interpretation of Asinan Bogor; a medley of vegetables with sweet and sour dressing and peanut bits. The dish was presented in a meringue lollipop concentrated dressing and crushed peanuts. Much to our surprise, the stick was actually a straw that is used to infuse Bintang Radler into the meringue by sipping through it. Fun dish indeed! “Few of the dishes served at this luncheon were prepared exclusively for the event using Bintang Radler in it,” explained Andrian Ishak as the Culinary Director of Namaaz Dining; “where as some of the dish are available on Namaaz’s degustation but paired very well with the beer.” He then proceeded by serving Ayam Bakar. The plate was filled with dark and

16 | www.thefoodiemag.com

charred components of chicken breast with charcoal powder, savory charcoal sheets, dehydrated lalapan, potato puree, black kerupuk and a dollop of fragrant sambal terasi. To finish it, a burnt newspaper piece made out of sugar sheet to add the smokiness with mild caramel hint. The experience didn’t stop at tasting like streetstyle grilled chicken, but further enhancing it with the smoke that feels kaki lima. The second main course was a sous vide beef loin served with boiled potato, coconut milk espuma and rendang powder. Andrian’s interpretation of rendang and ayam bakar with a good punch of spice and heat paired amazingly well with Bintang Radler with the mild acidity and well-balanced sweetness that cuts through the chili and gives a refreshing finish to the palate. To our surprise, first dessert came disguised as a coaster! BeerMat is Andrian’s take on white chocolate and carrot cake disc covered with sugar paper printed identically as Bintang Radler’s coaster. And to close the luncheon; Pencuci Mulut, almond and white chocolate “soap bar” with Bintang Radler foam. The whole Lemon Luncheon gave off a unique experience by combining two new innovations of Andrian Ishak’s molecular gastronomy techniques and the fresh shake up from Multi Bintang Indonesia into one event. With such a fresh approach, delicate presentation and great taste both Namaaz Dining and Bintang Radler are exceptional creations worthy of our delight.

BINTANG RADLER | www.bintangradler.co.id Facebook: Bintang Radler | Twitter: @BintangRadler

F O O DI E L I S T S

NAMAAZ DINING | Jalan Gunawarman No. 42, Jakarta www.namaazdining.com | Facebook: Namaaz Private Dining | Twitter: @NamaazDining

www.thefoodiemag.com | 17

F O O DI E L I S T S

BATTLE OF YOUNG CHEFS 2014 by ADITHYA PRATAMA

s part of the anniversary celebration, Pantry Magic Jakarta invited five talented young chefs from all over Indonesia to compete in their bi-annual Battle of Young Chef 2014. This year’s contestants are Andry Suriaputra of The Fctry Bistro & Bar, Adrian Winoto of Confit Resto Surabaya, Jatu Anurantha of Il Ristorante at Bulgari Hotel Bali, Talita Setyadi of Beau Jakarta and Angela Stasia of Marylebone Fine Foods and Catering. A series of challenges and an ultimate cookoff were conducted to determine the winner of the competition. The competition kicked off with a blind tasting challenge in which the chefs were to determine six ingredients –from dried cranberries to candle nut and Worcestershire sauce, without looking at them and followed by Name Your Greens challenge where the chefs had to identify the name of leafy greens presented in front of them through the smell and look of it. The mise-en-place round challenged the chefs to prepare five different cuts of vegetables and two skinless, boneless chicken breasts from a whole chicken. With a surprising twist, they were also required to prepare a quick stir-fry noodle using all the ingredients and limited seasoning to taste by the judges. This year’s judges are Indonesia’s culinary expert William Wongso, Yohan Handoyo from Sababay Wine, Immigrant’s Executive Chef Fany Hermawan, Rianto Hidajat of Pantry Magic Indonesia and Robert Esser of Pantry Magic (Hong Kong) ltd. The event continued with the Battle of Young Chef’s classic challenge; Whip It To Stiff Peak. The chefs were tested to crack and separate egg whites then whip it

18 | www.thefoodiemag.com

into hard peak, the chefs were also forced to hold the bowl upside down above their head for five seconds to determine the winner. Pastry chef Talita Setyadi won followed by Chef Andry Suriaputra on this challenge. As the final challenge, five chefs were to prepare 150 portions of unique canapés inspired by their hometown. For this challenge, Chef Andry prepared a Roasted Garlic Prawn with Pea Mash and Onion Confit inspired from Perth, the city where he grew up in. Chef Adrian from Surabaya prepared a Potato Salad with Deep Fried Squid and Silverbaits. Balinese Chef Jatu cooked deep fried Lamb Meatballs with Sambal Embe’ –Bali style fried sambal of shallots, chili, shrimp paste and lime juice. Jakarta-born Chef Talita rendered her interpretation of Asinan Betawi –pickled vegetables and turmeric-braised chicken with sweet and sour dressing in a crispy choux puff. Also, Chef Angela cooked up a storm with her Kari Tabona from Medan with pan-seared rib eye and lime salt. This part of the competition forced the chefs to be creative with their techniques while remaining true to the flavor while ensuring that the dish would pair well with the sweet notes of Moscato d’Bali from Sababay Wine. The audience also took part in voting for their favorite dish to contribute to the overall scores. By the end of the event, Chef Jatu Anurantha from Bulgari Hotel Bali emerged as the winner of Battle of Young Chef 2014 followed by Chef Talita Setyadi on second place. Pantry Magic is a purveyor of fine cooking tools that sells quality kitchen tools, equipment and appliances in Jakarta and Bali.

Celebrating its 6th anniversary, Pantry Magic Jakarta hosted an event showcasing fresh talent in Indonesia’s food and beverage scene.

F O O DI E L I S T S

PANTRY MAGIC JAKARTA | Jalan Kemang Raya No. 14B, Jakarta | T: +62 21 718 2573 www.pantry-magic.com/jakarta | Facebook: Pantry Magic Jakarta | Twitter: @PantryMagicIndo

www.thefoodiemag.com | 19

F O O DI E L I S T S

LA GALERIE DE DIETRICH by ADITHYA PRATAMA

De Dietrich recently unveiled its biggest Galerie in Southeast Asia with a grand event in Jakarta.”

s one of the leading brands in premium kitchen appliances, De Dietrich has become a known for its quality and excellence throughout its 300 years of legacy from its humble beginning in Strasbourg, Alsace. Since 1684, De Dietrich has proven that performance and aesthetics are two aspects that can synchronize well within an appliance. The high commitment and strong technology innovation of De Dietrich are what brought this French brand into its acclaimed position up until today. La Galerie De Dietrich is located in the heart of Kemang – a prestigious commercial area in Jakarta, the 4,000 square meter gallery not only showcases De Dietrich’s finest appliances but also is a service center and communal area for consumers, developers, designers, architects and retailers to brainstorm and be inspired with the ambience that La Galerie De Dietrich provides. “The customers nowadays will expect not only good sales service but also an excellent after sales service. We aim to become the solution for many of our customers and partners when it comes to having the first hand experience from the vast range of De Dietrich’s appliances as well as having the best assistance after the customers bought their appliances” explained Dennis Rahardja, the Executive Director of PT. Panca Anugrah Wisesa, De Dietrich’s exclusive distributor in Indonesia. La Galerie De Dietrich is specifically designed by Hadiprana to highlight the state of the art appliances and bring out the uniqueness, elegance as well as comfort that La Galerie De Dietrich has to offer alongside polished furniture personally designed by Roland Adams of ID12. During the launching event, La Galerie De Dietrich also introduced two of their partners with high dedication and passion towards the food and beverage industry in Jakarta. Chef Gilles Marx of Amuz Restaurant served a delicate Saffron Risotto with aromatic herbed oil and topped with

20 | www.thefoodiemag.com

carefully prepared pan-seared Foie Gras on De Dietrich’s Le Piano; a state of the art induction hob that enhance the product quality when it comes to induction cooking by having up to five pots that can be placed in any of its’ surface and retaining its outstanding heating ability unlike any other induction stoves. Also serving at the event was Andrea Peresthu of Javanegra Gourmet Atelier whose excellence in Spanish cuisine marked another milestone in Jakarta’s food scene alongside his dedication for the coffee scene in Indonesia too. Preparing a classic French delicacy, Boeuf Bourguignon, on the De Dietrich’s ICS Multifunction Plus Pyroclean Oven that had shorten the cooking time to one third according to Andrea. With over 90 dishes programmed, the oven has an intelligent system that not only determines the suitable cooking method, but also its temperature and timing needed to achieve a certain result for specific products while retaining the delicate texture of a meat through its low-temperature cooking mode. The two talented chefs and other chef partners of La Galerie De Dietrich including Chef Jerome Laurent of Cassis Gourmand will conduct series of culinary workshops, wine and coffee appreciation classes in the gallery on regular basis that are open not only for their loyal customers but also for public to get the experience on using De Dietrich’s exquisite range of kitchen appliances. At the finale of the event, La Galerie De Dietrich gave away prizes through social media from the guests’ Instagram posts and as a grand prize, De Dietrich’s ICS Pyroclean Oven, De Dietrich’s Dishwashing Machine and dining vouchers from Amuz Restaurant for the attending guests by voting for the most favorite appliances. Through a remarkable launching event, La Galerie De Dietrich had introduced all of their attending guests to the long history and legacy of De Dietrich in the culinary world and excelling to provide high quality appliances for kitchens in Indonesia and all around the world.

F O O DI E L I S T S

LA GALERIE DE DIETRICH | Jalan Kemang Raya No. 17, Jakarta | T: +62 21 718 0349 www.kitchenatelier.co.id | Facebook: Kitchen Atelier Indonesia | Instagram: @kitchenatelierindonesia

www.thefoodiemag.com | 21

F O O DI E L I S T S

22 | www.thefoodiemag.com

F O O DI E L I S T S

www.thefoodiemag.com | 23

F O O DI E L I S T S

THE ULTIMATE CHRISTMAS OFFERINGS 2014 There’s plenty of ways to have good gatherings with friends, families, and your loved ones this Christmas. Here, we have selected the best choices from Jakarta exclusively just for you.

SHANGRI-LA HOTEL JAKARTA

Kota BNI, Jalan Jend. Sudirman Kav. 1, Jakarta T: +62 21 2922 9999 www.shangri-la.com/jakarta/shangrila The restaurants of Shangri-La Hotel, Jakarta invite you to indulge in the magical moments of the holidays through a range of festive menus that will accompany you through the holiday with family and loved ones. SATOO welcomes you with a lavish feast for the celebration with a wide range of international dishes served in its vibrant open-kitchen buffet for Rp. 598,000++ for both Christmas Eve buffet dinner and Christmas Day buffet brunch. While at Rosso, Chef Paolo Gionfriddo specially prepares the Christmas Eve five-course dinner at Rp. 688,000++/person or the Christmas Day Italian brunch buffet at Rp. 618,000++/person. Nishimura also offers a Christmas Eve teppanyaki set lunch and dinner for Rp. 498,000++/person and Christmas Day teppanyaki Set Menu at Rp. 498,000++/ person. Last but not least, Shang Palace celebrates the festive season with a medley of Cantonese flavors in its exquisite Oriental setting for Christmas Eve buffet dinner and Christmas Day all-youcan-eat dim sum brunch for Rp318,000++/ person.

THE PARK LANE, JAKARTA Jalan Casablanca Kav. 18, Jakarta T: +62 21 828 2000 www.parklanejakarta.com

Celebrate a traditional, festive Christmas Eve and meet the Santa at The Park Lane Jakarta. Together with family and friends, enjoy a delicious international buffet at Café One including turkey, smoked ham, prime beef and a mouthwatering array of Christmas desserts – all for Rp. 295.000++/ person (dinner and brunch). Alternatively, enjoy a memorable moment of Christmas Eve and Christmas Day with an elegant four-course Christmas set menu dinner at Rp. 450.000++/person or from the lavish a la carte selections and wine pairing suggestions from the resident sommelier.

24 | www.thefoodiemag.com

F O O DI E L I S T S

THE DHARMAWANGSA, JAKARTA Jalan Brawijaya Raya no. 36, Jakarta T: +62 21 725 8181 www.the-dharmawangsa.com

Indulge in The Dharmawangsa’s stylish set menu of Christmas Eve Set Dinner at Sriwijaya Restaurant, presenting the rolled white asparagus with wagyu bresaola as appetizer, oxtail cappuccino with cheese cigar, choice of grilled 300-days tenderloin or buttered crusted Chilean sea bass or slow roasted turkey for main course. Finally it’s the baba au rhum for dessert with the signature Christmas cocktail - Gluhwein. For a more casual dining atmosphere, enjoy the lavish buffet at Jakarta Restaurant in Christmas Eve Buffet Dinner featuring roasted turkey with traditional condiments, pumpkin and lobster dumpling soup, roast duck, and the super duper Christmas Buffet Brunch with over 100 tantalizing menu such as exclusive French and Italian caviar, AOC French cheese collection, live station of prawn in Chinese wine and herbs and fresh oyster station, or the almond crusted NZ lamb rack as well as cuisine corners from Japan and India. Step also into The Dharmawangsa’s splendid selection of Christmas dessert such as Christmas pudding, Yule Log and stollen. Ultimately, gather with your family for a three-course Christmas Eve Set Dinner and Lunch at The Dining Room with great main-course choices inclusive of Gluhwein or eggnog for dinner and sangria for lunch.

JW MARRIOTT, JAKARTA

Jalan DR Ide Anak Agung Gde Agung Kav. E.1.2 No. 1&2 Kawasan Mega Kuningan, Jakarta T: +62 21 5798 8888 www.marriott.com/hotels/travel/jktjw-jw-marriott-hotel-jakarta

Celebrate this year’s White Christmas at the award-winning restaurants of JW Marriott Jakarta. To name a few, the restaurants will be serving classic Christmas selections made from wagyu beef, fresh Lobsters cooked to your liking, scallops, Beef Wellington, veal tenderloin with morel sauce and roasted lamb rack. Additionally, the Christmas dessert such as yule log, stollen and Christmas pudding are not to be missed as well. Get ready to be blown away with a dazzling variety of food from Sailendra Restaurant only at Rp. 598,000++ per person for Christmas dinner buffet, Rp. 598,000++ per person for Christmas Day brunch and Rp. 498,000++ per person for Christmas Day Dinner. Pearl Chinese Restaurant is also welcoming the festivity of Christmas. Celebrate the Christmas Eve with Pearl’s signature Chinese dinner buffet only at Rp. 398,000++ per person and Christmas Day brunch buffet for only Rp. 398,000++ per person.

www.thefoodiemag.com | 25

F O O DI E L I S T S

A Family-style Celebration by JED DOBLE photographs by VIN+ SEMINYAK, BALI

Vin+ Seminyak Bali recently celebrated their first anniversary with a grand family-style celebration.

ntitled “We Are One,” the Vin+ Seminyak Bali first anniversary celebration brought together over a hundred of their closest family, friends and supporters for a night of fun, food, dancing and wine. The event served as a reunion of old friends and an opportunity to make new friends. The organizers took a quote from Robert Mondavi to heart when they were planning the event: “Enjoying fine food and wine at the family table, surrounded by your loved ones and friends, is not just a joy, it’s one of the finest forms of the art of living.” Guests were seated in large tables and food was served family style. The threecourse dinner showcased their best and favorite dishes. The entrée was a three-tier stand with a range of tapas and antipasti. The mains were in family-style portions set in the middle of the table for all to share.

26 | www.thefoodiemag.com

And dessert bites were presented on stands too for those that wish a sweet finish. Of course, the wine flowed all night, with choices of white, red and sparkling wines. Throughout the evening, in between courses there was a fashion show and Latin dance from Espen Salberg and Espen Salberg Studio. He presented his stunning collection of cocktail dresses and evening gowns. The Latin dance performance was lead by Guiseppe Carta and Christina Semova. There were also other live performances by FDJ Classique Laura, Eva Scolaro, Duo Ael and a fabulous set by DJ Robin Blixt. The style of service and the easy sitting atmosphere encouraged guests to move freely between courses which encouraged great conversation, networking and the feeling of being part of a big family. Congratulations to Vin+ Seminyak Bali, here’s to more years, more success and more wine glasses clinking.

F O O DI E L I S T S

www.thefoodiemag.com | 27

F O O DI E L I S T S

28 | www.thefoodiemag.com

F O O DI E L I S T S

PLATARAN DHARMAWANGSA by ADITHYA PRATAMA photographs by DENNIE RAMON

More than just a pretty face, Plataran Dharmawangsa recently revamped their refined property into a chic restaurant to dine in.

any recognize Plataran Dharmawangsa as wedding or private events venue housed in a beautiful Joglo –Javanese royalty style house, with a quaint ambiance surrounded by lush gardens. The famous venue can also now be enjoyed daily as a dining venue for an authentic Indonesian and Asian cuisine experience at the same Joglo house. As a part of Plataran Hotels & Resorts, Plataran Dharmawangsa provides true exotic surroundings and Indonesian rich cultural experience paired with international hospitality standards. By conserving, not only culture, but also the environment and natural surroundings, many of Plataran’s properties are a lot like God’s most favorite courtyard. The restaurant at Plataran Dharmawangsa is housed in a 150-year-old Joglo that has been used for over three generations. With four separate dining areas; Sedap Malam Room, Kenanga Room, Melati Room and Kantil Room, Plataran offers a unique dining experience from the conservatory room with plenty of natural light through the glass panels, to the Limasan –an authentic Javanese patio for the family to unwind at. Authentic Indonesian and Asian flavor is what Plataran serves on their menu. As a palate-teaser, sweet potato chips are served alongside two different sambal dips of the day. Another popular starter here is the Asian-inspired Jade Soup of chicken broth and spinach soup with slices of crabmeat, silky tofu and shimeji mushrooms inside. The fibrous crab and mushroom adds into the texture of the dish while complementing the savory, perfectly seasoned emerald color broth.

The highlight of the menu comes in a form of Duck Curry –a freshly tailored menu by their in-house Chef. Slices of crispy skin roasted duck in Thai red curry gravy filled with slices of baby eggplants and mangosteen segments. We noticed the good heat and mild sweetness from the coconut milk in the broth that paired well with the rich, tender duck meat with crackling thin layer of duck skin. With the crunchiness of the eggplants and additional sweetness of the mangosteens, the dish formed a unique, well-rounded taste without losing the Asian soul of the curry. Tahu Telur Asin is another dish served at Plataran Dharmawangsa consisting of crispy on the outside, soft and tender on the inside cubes of tofu coated with salted egg yolk and chili slices served with deep fried curry leaves for the extra aroma to the dish. The taste balance is what we love about this dish –nothing too salty nor too creamy, as well as the crunch that the dish possesses. Whereas the Sapi Lada Hitam is beef cubes braised in house made black pepper sauce –a classic dish that is prepared well to form tender chunks of beef with a perfectly seasoned black pepper sauce. Other dishes like Bebek Geol-Geol (Duck in Green Curry) and Udang Arsik Tapanuli (Prawns in Batak-Style Sauce) are also a heart stealer for true Indonesian flavor. Plataran Iced Tea is the perfect drink with mild sweetness of lychee and basil to wash the palate clean. It’s easy for us to come back here and try all of their dishes. Without compromising flavors, Plataran Dharmawangsa imparts delicious Indonesian cooking that harmonizes with the dashing Javanese architectures and gardens of the property.

PLATARAN DHARMAWANGSA VENUE & DINING | Jalan Dharmawangsa Raya No.6, Jakarta | T: +62 21 722 1740 www.plataran.com

www.thefoodiemag.com | 29

F O O DI E L I S T S

Jalan Suryo is a famous food street in South Jakarta. A new welcome addition to the many eateries on the street is 3 Wise Monkeys.

3 WISE MONKEYS by RIAN FARISA

he charming neighborhood of Kebayoran Baru keeps on attracting trendy cafés and eateries to lock and strap themselves in comfortably and thus to serve curious Jakartans or those who don’t want to get stuck in traffic during weekdays. Which is why, 3 Wise Monkeys was designed as a casual Japanese eatery and watering hole. The spacious restaurant also offers its visitors more space for parking than most restaurants around. It also attracts people with its clean appearance, where one can bask under the sunlight during the day or draw the attention of passersby on night out. It is an open invitation for both Japanese food lovers and sake drinkers. What makes 3 Wise Monkeys special is the luxurious Kaiseki set that consists of eight courses which includes starters and seasonal sashimi, tempura, nimono, chawan mushi, fantastic grilled meat, and garlic fried rice before dessert. An experienced Japanese chef is assigned to deliver the best from the hot kitchen and that’s what

30 | www.thefoodiemag.com

I exactly felt during my visit there quite recently. Aside from the ever-intriguing Kaiseki, do feel free to also treat yourself with another round of ala carte options such as the steamed salmon with truffle oil, aburi nigiri sushi of many kinds,, fusion sushi rolls that everyone loves, rice or noodles, and the combo platter from soya chicken to Kagoshima wagyu. Meanwhile, the sake cocktails are also the interesting aspect from this drinking den. Even though the whole atmosphere feels straightforward and not necessarily intricate like found in many Japanese restaurants around Sudirman or Blok M, 3 Wise Monkeys equipped itself with a lot of options in this department. Apparently with an experienced F&B group managing behind the design of 3 Wise Monkeys, there’s plenty of confidence with the appearance of this new restaurant and sake bar. For foodies, it’s always a must-notmiss opportunity when it comes to a new restaurant and henceforth, let’s welcome the monkeys to our hood then! 3 WISE MONKEYS | Jalan Suryo no. 26, Jakarta | T: +62 21 2912 6528 www.3wisemonkeys.co.id

F O O DI E L I S T S

THE EDGE by RIAN FARISA photographs by DENNIE RAMON

On the heelsof many successful rooftop dining experiences comes The Edge at Kemang Icon by Alila.

ooftop dining doesn’t mean that you have to go all the way to the top of one of the skyscrapers at the business districts of Jakarta. The Edge, located at the fifth floor of Kemang Icon by Alila provides a perfect solitary atmosphere for you and your loved ones for the romantic dinner out that you have been planning for a while now. Once I arrived, I was pampered with a 270-degree view of the city and the experience was made more personal by the pristine infinity pool, intimate surroundings, and relaxing ambiance. With these, The Edge has quickly become that secret haven for romantic escapists for those who know it.

I was also in awe by the clear appearance of the kitchen that creates no boundaries at all between it and the dining room, especially with the view of the grilling of beef, lamb, and chicken. That’s why it was high time for me to try their Australian lamb chops with a choice of interesting sauces from tamarind and pineapple barbecue sauce to sesame coriander with sweet chili or the pumpkin brown butter sauce. Additionally, their en paupiette dishes offer diners Asian or Mediterranean style barramundi or gindara served steamed in banana leaves. Other than that, you can ask the chefs to customize dishes based

THE EDGE | Kemang Icon by Alila, Jalan Kemang Raya 1, Jakarta | T: +62 21 719 7989 www.theedgekemang.com

on your preferences and try the best from their Indonesian cuisine there as well. Compliment you meal with with The Edge’s signature drinks from their best selected cocktails or spirits? Surely that will bring back memories of old, or if you are young enough, then you will understand why rooftop dining is always reserved for something special. So it’s all complete. Now go and have that most anticipated dinner of your life with flickering candle light, a bouquet of roses, the smoky scent of the perfectly grilled steak, and a smile on her face. Be it for an anniversary or for your secret proposal, it will work out just great!

www.thefoodiemag.com | 31

F O O DI E L I S T S

32 | www.thefoodiemag.com

MATT BASILE | www.fidelgastro.ca | Instagram: @fidelgastros

F O O DI E L I S T S

A Kitchen Revolution by JED DOBLE photographs by DENNIE RAMON

Toronto-based sandwich and food truck king, and Asian Food Channel’s Rebel Without A Kitchen, Matt Basile was in Jakarta recently to share his unique style of cooking.

oodies who tune in to AFC will know Matt Basile as the brave and creative star of Rebel Without A Kitchen, where he launches his first food truck. Matt was in Jakarta as part of the Kitchen Revolution Tour hosted by AFC. Fans and followers were able to get up close and personal with the food truck king as he showcased his unique culinary skills which draws inspiration from Italian cuisine and the diverse North American street food scene. Hosting the session alongside Matt Basile is Matthew Fergusson-Stewart, who will be sharing tips on pairing whisky with food. A veteran of the whisky industry, FergussonStewart is the Regional Brand Ambassador for William Grant & Sons which carries The Balvenie amongst a portfolio of premium whiskies and spirits. Since this was Matt’s first trip to Southeast Asia, he was mesmerized by the different flavors and cooking techniques from the countries he visited. During the tour, he visted Singapore, Manila, Kuala Lumpur and Jakarta. “Everyone is so proud of the food. As soon as you meet someone, they know you’re in the food business, they are eager to know what you think of the local food, like a badge of honor,” Matt says. He continues that he will take back a lot of the cooking ideas, such as the use of coconut and spices to the restaurant and food truck back home. From his initial food truck, Matt’s business has now expanded to a restaurant and catering business. He is now trying to bring the food truck to a whole new level. Since the food truck takes on a large service, of around 250-300 people, food has to be sent out quick, execution is critical, and sandwiches are a great vehicle for that. Now on the menu, Matt tells me there is a rootbeer-cooked beef short rib topped with his home=make spicy kimchi, a spaghetti and meatballs sandwich and a pulled pork cooked in peanut butter. The whole experience is about unique flavors and combinations and making them work in a sandwich.

THE BALVENIE | www.thebalvenie.com

Matthew Fergusson-Stewart paired the dishes that Matt cooked that night with Balvenie whiskeys. The Octopus with Fennel and Blood Orange salad was served with The Balvenie 21yo Portwood, the Salsa Verde Grilled Chicken Hearts was paired served with The Balvenie 12yo Doublewood. Then the Lamb Zoupa and Bread for the main, a Moroccan Beef Tenderloin with Marian Sauce and Pistachios with Edamame Mash. Dessert was Elvis in a Jar, served with The Balvenie 17yo Peated Cask. The pairings were done very well, with the flavors of the dishes working in tandem with the different personalities of the whiskeys. Matthew Fergusson-Stewart spoke to me about The Balvenie. He says that the brand is the world’s most hand crafted single malt. They have their five rare crafts: they grow their own barley, they malt their own barley, they have their own coopers, they have their own copper smiths and they have the longest serving malt master, Longest serving malt master, Mr. David Stewart who has been on the job for 52 years. Other distilleries will have one or two of these, but The Balvenie has all five. Matthew says that it is quite difficult to pair food with whiskey, but he shares with us some of his tips when pairing. “Anything with fat and oil will work well with whiskey or any high strength alcohol.” After you take a bite of the food and the oil and fat has coated your mouth, you take a sip of the whiskey, it cuts through. The flavors in the fat are dissolved as you swirl the whiskey in your mouth. “Another tip is not to match similar flavors.” For example, a sweet dish should not be paired with a sweet whiskey. Since the dish’s sweetness would be stronger than the whiskey’s, they will just cancel each other out. Meeting Matt, tasting his food and having the dishes paired with The Balvenie whiskeys was an all around exciting new experience. I look forward to more exciting whiskey dinners in the future.

www.thefoodiemag.com | 33

F O O DI E L I S T S

34 | www.thefoodiemag.com

F O O DI E L I S T S

www.thefoodiemag.com | 35

Sweeter Kind Of Wonderland by ADITHYA PRATAMA photographs by MELANIE TANUSETIAWAN properties from AKSARA KEMANG

Chef Kim Pangestu drew up a magical spread for The Foodie Magazine to celebrate the most wonderful time of the year.

C O V E R F E AT U R E

38 | www.thefoodiemag.com

KIM PANGESTU | Twitter: @kimmypangestu | Instagram: @kimpangestu

C O V E R F E AT U R E

t is well known that pastry chefs are the busiest in the kitchen, as it gets closer to Christmas. From making special cakes, bon-bon and preparing the finest bûche de Noël to crafting up decoration and even assembling a gingerbread house to cater to the festive season market. It is not much different for the young and restless pastry Chef Kim Pangestu except that she topped it all off by whipping up a storm for the recently opened Nomz –a contemporary food and patisserie outlet in Jakarta. For Kim, setting up a restaurant has been on her bucket list since she was a kid, but in the beginning, her family disagreed with the culinary school path and led her into a university in Sydney, Australia. After several semesters, Kim decided to drop out of the University and enroll herself to Le Cordon Bleu Sydney in 2008 where she studied pastry and bakery arts for almost two years. From then on, Kim strived to learn from all the best chefs in Australia. As a part of her diploma, Kim had to do a six-month apprenticeship. She landed a once in a lifetime opportunity to work for one of the finest restaurants in Sydney; Peter Doyle at Circular Quay. Her hard work paid off and the restaurant awarded her with an ‘Employee of The Year’ award as well as a full time position at the restaurant. “I guess I am just happy being in the kitchen,” shared Kim; “I love working inside the kitchen and I can spend 18 hours a day and not complain about it or start a midnight shift and actually be cool about it.” Three months prior to her graduation, Kim left Peter Doyle to focus on her final examinations. However, it did not take long for her itchy feet to land back in the kitchen –this time around in Chef Tetsuya Wakuda’s restaurant in Sydney. “It was two weeks to my graduation and I spotted an opening for Tetsuya in a website, so I applied without even thinking that I would get the position or not,” she recalled; “to my surprise, the head chef called and asked me to come for a trial on a Saturday and I did a trial run at their kitchen from nine in the morning all the way until closing –and I got the job!” Kim admitted that she learned to assemble quirky flavor combinations from her days at Tetsuya where she regularly introduced fresh and new ingredients every time the shipment came to the kitchen. From simple fresh Japanese strawberry with overwhelming sweetness to flavors like

blue cheese and white chocolate or blood orange with peppers. These combinations are what clearly shaped the degustation flow at the restaurant as Chef Wakuda always presented a harmonious flow from amuse bouche all the way to the petit four served on every meal. But the most memorable dish Kim ever prepared in the kitchen was Tetsuya’s Peach dessert where they incorporated a whole peach –leaf and seed, to create the whole dish. It was a combination of fresh peach flesh, peach seed and leaf ice cream with peach skin granita. “We literally used every part of the peach without discarding anything and the flavor was simply amazing.” After nine months of working for Tetsuya, Kim opted for an opportunity at a pastry shop where she would like to learn more crafty skills. In 2011, Kim applied to Australian patissiere extraordinaire Adriano Zumbo for a position at his kitchen. “Adriano Zumbo is a big deal in Australia!” explained Kim; “before joining his team, I regularly graced his shop in Balmain to eat his creations and to finally work with him is like a dream come true.” As Chef de Partie in Adriano Zumbo, Kim worked closely with Chef Zumbo himself in many occasion. Kim recalled that Chef Adriano is very open to suggestions from his subordinates including cake designs and flavor concepts –Kim once brought a century egg into the kitchen and, together, they crafted a macaron with it. At a recent event in Bali, Kim also assisted Chef Zumbo in the kitchen to create lists of quirky dessert spreads that mesmerized many foodies that attended the event. “Chef Zumbo often worked the opposite way, he would decide the colors that he wanted to make first before deciding on the flavors,” Kim shared her experience; “so he would say ‘I want blue, yellow and pink. What do we have in the kitchen?’ and then we decided on the flavors accordingly from what we could scout from the pantry.” Together, Kim and Chef Zumbo made a Babi Guling Macaron with ganache made out of Ibu Oka’s babi guling. Many were impressed with both the complexity and intricate flavors of the Balinese-inspired macaron. Beginning last year, Kim had moved back to grace the food scene in Jakarta with her presence. An approachable take on her éclairs and entremets with fun and fresh

NOMZ KITCHEN & PASTRY | Grand Indonesia Shopping Town, East Mall, GF #06-07, Jalan MH Thamrin No.1, Jakarta www.nomz-jakarta.com | Twitter & Instagram: @nomzjakarta

flavors give a unique etches to her products with strong focus on French pastry. Especially her unique presentation of éclairs where she opted for a more modern rustic look by removing the fondant or chocolate glaze that are often used in many éclairs. “I found that fondant or any glaze would just add to the sweetness of the cake,” explained Kim; “So I created a simple decoration from the filling and gave it a modern feel that will also control the sweetness of my éclairs.” Two entremets that Kim prepared for The Foodie Magazine are ‘Antidote’ and ‘Geisha’ that have been delicately structured to suit her style and magical Christmas feel. Antidote is composed of dark chocolate cremeaux, almond sponge, feuilletine and cashew crunch, milk and dark chocolate mousse with dark chocolate glaze on top. It is a conventional flavor executed well and presented elegantly. As for ‘Geisha’, it’s Kim’s tribute to the beauty and femininity of the Japanese Geisha by implementing a matcha castella with strawberry and a fine vanilla mousse to bind the two flavors together. Kim also shared her recipe for Strawberry and Almond Tart, with us, to spice up your Christmas celebration at home. Do give the fuss-free recipe a try! During Christmas time, Kim loves a simple and warm dish that can make her tummy happy. One of it was Tetsuya’s bread and butter pudding that she had as leftovers. It was the first time she had ever had a bread pudding in her life. “I at least ate five portions of it then,” recalled Kim followed by laughter of joy; “it is so comforting that I kept on eating it the following day after service. To have the warmth and creaminess of the pudding feels magical to me” The spread prepared by Chef Kim Pangestu stood proudly with collections of tier and gold plated tableware from Miss Etoile that highlights the cakes’ elegance and finesse of Kim’s tart with a glass tray also from Miss Etoile. Throw in some red flowers to the setting to create a warmer ambiance and golden Christmas decoration to accent your spread with a little bit of shimmer. The display plate is an important aspect to complete your Christmas dinner spread and adds in the wonderful holiday feel that adds joy to your friends and family. The tableware collections are available exclusively at Aksara Kemang.

www.thefoodiemag.com | 39

C O V E R F E AT U R E

STRAWBERRY ALMOND TART Serves: 4

80 gr

INGREDIENTS:

Almond Frangipani Cream 285 gr Almond meal 8 gr Flour 84 gr Sugar 85 gr Unsalted butter 50 gr Eggs Tart Base 64 gr 127 gr 32 gr 2 gr 50 gr 60 gr

Garnish 200 gr

Icing sugar Unsalted butter Almond meal Salt Egg yolk Flour

40 | www.thefoodiemag.com

STEPS

Fresh strawberries, hulled and halved Sliced almond Icing sugar, to dust

{ =_R]N_R aUR NYZ\[Q S_N[TV]N[V P_RNZ ZVe almond meal, flour, sugar and butter until smooth. { .QQ V[ RTT` 1\ [\a \cR_ ZVe

{ =ba V[ ]V]V[T ONT `Ra N`VQR { =_R]N_R aUR aN_a ON`R 6[ aUR ZVeR_ dVaU paddle attachment, cream icing sugar N[Q ObaaR_ ZVe dRYY { .QQ V[ aUR NYZ\[Q ZRNY `NYa N[Q SY\b_ then slowly incorporate egg yolk into aUR Q\bTU 1\ [\a \cR_ ZVe { 3YNaaR[ \ba aUR Q\bTU N[Q P\cR_ dVaU plastic wrap. Rest in the fridge for 2 hours. { =_RURNa aUR \cR[ a\ # 0 { ?\YYRQ \ba aUR Q\bTU V[a\ PZ thickness. { 9V[R aUR _RPaN[TbYN_ aN_a aV[ dVaU aUR dough and bake for 10 minutes. { ?RZ\cR S_\Z aUR \cR[ ]V]R aUR almond frangipani cream into the tart, place the strawberries and sliced almond on top of it. { /NXR V[ aUR \cR[ S\_ N[\aUR_ minutes. { ?RZ\cR S_\Z aUR \cR[ N[Q Qb`a dVaU icing sugar, serve warm.

C O V E R F E AT U R E

www.thefoodiemag.com | 41

A German-style Christmas Goose by KYLE GREGORIO photographs by DENNIE RAMON AND HIMAWAN SUTANTO

Having fond memories of Christmas from his hometown of Cologne V[ 4R_ZN[f ReRPbaVcR PURS :N_P Cibrowius of the Shangri-La Hotel, Jakarta, shares with us some of his family traditions during this festive season.

C O V E R F E AT U R E

When Chef Marc was young, the cooking profession in Germany was very popular. His mother’s expertise in cooking traditional German dishes also inspired and developed his interest in the field, further encouraging him to pursue a culinary career. Having grown up in Germany, Chef Marc is accustomed to meat and sausages.

For chef Marc, Christmas in Cologne is a very traditional family time. Christmas in his hometown is a major festive season. Cologne is one of the biggest Christmas markets in Germany and it is famous. People would come from all over the world to visit cologne during Christmas and it starts at the end of November and can last for around 6 weeks. What excites chef Marc most during

SHANGRI-LA HOTEL, JAKARTA | Kota BNI, Jalan Jend. Sudirman Kav. 1, Jakarta | T: +62 21 29229923 www.shangri-la.com/jakarta | Twitter and Instagram: @ShangrilaJKT

Christmas is, it means it is goose meat time as well as game meat and heavy, delicious food. “Back at home, it gets really cold and it rains a lot. To keep our bodies warm, we whip up hot delicious food”, chef remembers. The family of chef Marc gets together for this holiday where they get to enjoy traditional goose together. That would be a highlight of the get together where everybody is excited to see each other and the whole family is seated together in a long table. In Jakarta, chef Marc will celebrate Christmas similar to how he would in Germany. “It’s the time to get together. I will celebrate Christmas with my wife even if I won’t be able to spend the entire evening with her but at least have dinner and a glass of red wine. In the restaurants, we will have guests from all over the world that will celebrate Christmas together with their families”, says chef. During Christmas season, chef Marc will serve goose dishes in the restaurants. Goose will be a daily part of our menu and the chef is quite confident that the guests will enjoy them. Aside serving goose meat, chef Marc will also serve dishes with mushrooms, Pumpkin pie, pumpkin cream soup, mushroom ala crème and many more. Goose is very special for chef Marc and the goose that he will serve in the restaurants will come straight from Germany, as he wants high quality goose. It takes a while to prepare roast goose. The preparation of a whole roast goose can take a whole day. In the morning, the goose gets marinated and by late afternoon, the goose enters the oven for the roasting process. What usually accompany the whole roast goose are traditional stuffed braised apple, caramel red cabbage and pumpkin and traditional bread dumpling. “This is similar to what we have at home back in Cologne”, says chef. Spending Christmas in Jakarta this year, chef Marc will definitely miss the atmosphere of home. “All the small wooden houses are built on snow. People bring special hot teas with spirits like rum, vodka or gin. This is a Christmas atmosphere I remember and miss the most”, confesses chef. “It’s special because of family gatherings, the weather where there is snow and ice and the good business to cater good food to guests” chef adds. After all, his focus is on product, people and process.

www.thefoodiemag.com | 43

C O V E R F E AT U R E

44 | www.thefoodiemag.com

C O V E R F E AT U R E

TRADITIONAL CHRISTMAS GOOSE Serves: 6

INGREDIENTS: Bread Stuffing 75 gr 150 gr 3 pcs

4 pcs 2 tsp 1 tsp 1/2 tsp 180 ml 1 pc

Butter Onion, chopped Celery stalk, chopped Day-old white bread, torn in small pieces Toasted bread, cubed Dried thyme Salt Pepper Water Large egg

Roast Goose 1 pc 1 pc 2 pcs 30 gr

Goose, 5-6 kg Carrot, chopped Bay leaves Flour

480 gr

STEPS

For Stuffing { :RYa ObaaR_ \cR_ ZRQVbZ URNa V[ N YN_TR stockpot. { ?R`R_cR " T_ \S \[V\[ N`VQR N[Q NQQ aUR rest into butter, sautĂŠ for 5 minutes. { .QQ V[ PRYR_f P\\X b[aVY aR[QR_ P_V`] { @aV_ V[ O_RNQ P_bOR` aUfZR `NYa N[Q ]R]]R_ :Ve YVTUaYf { 6[ N Pb] dUV`X dNaR_ N[Q RTT { ?RZ\cR aUR ]\a S_\Z aUR URNa ZVe V[ aUR RTT ZVeab_R `Ra N`VQR For Roast Goose { =_RURNa aUR \cR[ a\ " 0 { ?RZ\cR [RPX TVOYRa` N[Q RePR`` SNa S_\Z the goose. Rinse them and set aside. { 3VYY aUR T\\`R PNcVaf dVaU `\ZR àbSSV[T and fasten its neck skin to back with a small metal skewer. { @]\\[ aUR _RZNV[V[T àbSSV[T V[a\ aUR cavity and tie its legs together. { <[ N dV_R _NPX V[ ÙNYY\d _\NàV[T ]N[ place goose, breast side up. { ?\Nà aUR T\\`R S\_ U\b_ b[P\cR_RQ { 6[ N `NbPR]N[ P\\X [RPX N[Q TVOYRa` \cR_ medium heat in a little oil until browned.

{ @aV_ V[ aUR _R`R_cRQ \[V\[ PN__\a N[Q bay leaves and add enough water to cover. Bring to boil then simmer for 1 hour in low heat. Cover the pan. { ?RQbPR aUR \cR[ a\ 0 N[Q P\[aV[bR roasting for 3 hours until the meat is tender. Spoon off the fat collected during roasting every 30 minutes. { A_N[`SR_ T\\`R a\ YN_TR ]YNaR _Rà S\_ 15 minutes before carving. For Gravy { @XVZ \SS aNOYR`]\\[` \S SNa S_\Z goose. { @a_NV[ aUR YV^bVQ S_\Z [RPX N[Q TVOYRa` through a large sieve into a large measuring cup. Discard the particles. { 6[ _\NàV[T ]N[ dVaU T\\`R SNa àV_ V[ SY\b_ b[aVY dRYY ZVeRQ { 4_NQbNYYf àV_ V[ % ZY YV^bVQ N[Q P\\X over medium-low heat until thickened and bubbly. Season with salt and pepper.

www.thefoodiemag.com | 45

C O V E R F E AT U R E

Theatrically Spellbinding by ADITHYA PRATAMA photographs by AKI

With each dish served like numbers in a Zb`VPNY dR ZRa ARNa_\ 4N`a_\aR^bRx` composer Chef Daniel Edward to discover the magic behind his creation.

C O V E R F E AT U R E

s a big fan of both theatre and food, I always interpret degustation courses like a musical. The flow of the dishes to the intertwining of taste within one plate to another is a lot like the numbers in a general Broadway production, one should never have a big number to start the affair with but at the same time, the composer should not have a letdown closure that will make the whole composition to be forgotten by the patron. It takes a long thinking process and serious amount of work to finally end up with a satisfying degustation course for a restaurant. In between the packed Seminyak area is Teatro Gastroteque; a petite, fifty-seater restaurant that serves a unique degustation experience started by an award winning Indonesian native Chef Mandiff M. Warokka back in 2012. The restaurant offers nothing but degustation dinner with 3, 5, 7 or the popular 12-course Teatro Discovery Menu that are available nightly. The restaurant’s current conductor is Chef Daniel Edward, a native Jakartan with over 12 years of experience in the food and beverage industry in his hand. Daniel started his path with Dusit Thani and Raffles Hotel in Dubai as the opening team and with Abu Dhabi’s Al-Raha Beach Hotel where he met Chef Mandiff for the first time. Prior to joining the team of Teatro Gastroteque in October 2013, Chef Daniel was the Chef de Cuisine for The Address Downtown in Dubai with prestigious awards from all around the world –including the Global

48 | www.thefoodiemag.com

Chef Challenge, with him. Teatro Gastroteque’s concept is based on sourcing good local ingredients to be applied in their menu as much as possible. Over 60% of the recipe components in the restaurant comes from all over Indonesia with limitations to meat and specialty items that are imported all the way from Europe and the United States. This concept has become both a challenge and an inspiration for Chef Daniel’s creativity. “Growing up as a chef abroad gave me the freedom to understand proper ingredients and techniques that is required to prepare a certain dish,” explained Chef Daniel; “whereas the techniques remain the same, I had to grab new inspirations to implement easily sourced ingredients into the dish. This had driven me to evolve and be more creative about each component in the menu to create equally amazing tasting dishes with the available ingredients.” This concept is applied perfectly onto the foie gras dish that Chef Daniel served for us. The delicate liver was prepared perfectly alongside brunoise of mango that comes from Indramayu –a regency of West Java that produces lots of Mango, and jelly made out of palm sugar and bits of cashew. The mild tartness from the fruit intertwined flawlessly with well-rounded sweetness of palm sugar to form a perfect umami note to the foie gras with the nutty, crunchy and lightly salted cashew on the plate. Another dish that caught my attention is Chef Daniel’s take on Scallop served with three ways cauliflowers; crumbled, pureed

and caramelized, and teriyaki sauce. The play of textures on the plate is what stood out the most to me alongside a perfectly seared scallop, but who would have thought that a fine dining restaurant would serve a teriyaki sauce on this dish? And that is exactly what Chef Daniel wanted the guest to think when they saw the menu for the first time. “That way, they would be even more surprised when faced with the dish,” joked the chef. With so many new restaurants popping up in Bali, there’s no other way to compete but to provide a unique experience for the patrons of Teatro Gastroteque. Not only is Chef Daniel creating an ever-changing menu, he is also in charge for the restaurant management and its business development. For him, the best way to excel is to prove the creativity through the fresh concepts that the restaurant sticks with over the years. From the ingredients, freshness to the way he treats them are the reason that many patrons have to book a couple of days in advance for a table at Teatro Gastroteque. So what is the magic behind all the dishes in Teatro Gastroteque? “We like to let the ingredients speak for themselves, sticking through with the real flavors by ensuring freshness and topnotch quality. The produce work best when treated with lots of respect to maximize its potential and releasing all the amazing flavors it possesses,” explained Chef Daniel; “and that is what so spellbinding about our dishes here.”

C O V E R F E AT U R E

www.thefoodiemag.com | 49

C O V E R F E AT U R E

BEHIND THE MAGIC by ADITHYA PRATAMA photographs by AKI

The highly-acclaimed pastry mastermind Will Goldfarb has recently launched Room4Dessert in Ubud. The Foodie Magazine went over for a visit and flipped the curtain to reveal its magic.

50 | www.thefoodiemag.com

C O V E R F E AT U R E

www.thefoodiemag.com | 51

C O V E R F E AT U R E

recall my first circus experience, from being blown away by acrobatic stunts to getting stunned by the magic tricks performed by the magicians. That curious little boy in me insisted on going to the backstage to unveil secrets of the magician. Upon hearing the opening of Will Goldfarb’s Room4Dessert in Ubud. From New York to Ubud, Room4Dessert has become Chef Will’s pièce de résistance that highly represents his obsession and infatuation for desserts. Located five minutes drive away from Ubud central, Room4Dessert became a part of the artistic vibe of Bali into creating a post industrial premises designed by Giuseppe Verdacchi –a renowned Bali based Italian architect, to showcase an urban vision of decadence and deliciousness that the place has to offer their patrons. I joined Chef Will and his staff as they prepared for a service one busy Saturday. “We are booked out tonight for a special event,” explained Chef Will as he greeted us. “So we’ll be pretty busy preparing all the mise-en-place right now.” Chef Will introduced me to his team –the guys and girls behind the magic of Room4Desserts, just before they kicked started the whole service preparation and left him with Gretel, his number two on the nightly service at Room4Desserts. Just like that, Chef Will plated dishes after dishes for us to indulge. A dollop of delicate bubur injin –Balinese black sticky rice pudding, were placed alongside a healthy chia seeds pudding and served with a spoonful of passion fruit were served in front of us. Chef Will introduced ‘Passion You’, one of many dishes that included Balinese element into it. “Every morning, we go to Ubud market to source for many of the ingredients, including this delicate passion fruit that often comes from plantations in Bedugul.” Titled as one of “10 Best Pastry Chefs in America” by Pastry Art and Design, Chef Will Goldfarb never fails to work on locally sourced ingredients to his innovative dishes. I remembered my first Will Goldfarb’s

52 | www.thefoodiemag.com

dessert at Mejekawi; the Pandanbert that combines a delicately flavored pandan panna cotta with poached nutmeg fruit, salak ice (made from Balinese snake fruit) and crispy mung bean crumbles. The composition remains one of the best desserts I’ve ever had in my life. ‘Chocobubbles’ was another plate served that day. A combination of warm chocolate with homemade cookies –to resemble mom’s baking, paired with caramelized honey and whispers of lime. The dessert has a unique complexity from the cocoa bitterness, mild honey sweetness and a gentle zest of lime that works amazingly well together. “It’s an homage to chocolate as a comfort food and drink to many of us,” said Chef Will as he served the ceramic plate in front of me. Even the oddly shaped plates were sourced locally. The ceramics used as vessels of Chef Will’s creations were designed exclusively for Room4Desserts by Gaya Ceramic –that also designed for brands alike Anthropologie. The quirkily hand-sculpted plates intertwined with the desserts to create a one-of-a-kind experience at Room4Desserts. He then proceeded to prepare another dessert addressed as ‘The Loneliness Redux’ with cashew sponge so light, it feels a lot like cotton candy, raw cacao and warm soy milk bubbles that has been infused with Balinese honey and cardamom. It does not have a punch of flavors like any other desserts out there, but the subtleness of the taste, played around with delicate variation of textures and temperature is what Room4Desserts’ menu are what this place is all about. Chef Will Goldfarb then sealed the feast with his ever evolving, highly acclaimed signature dessert ‘The Sugar Refinery 2.0’. A palm sugar whipped cream with Toblerone-style chocolate with palm sugar, a mangosteen bitters with good acid kick into it, Balinese meringue and a caramelized belinjo with awkward sweetness to it. At the beginning it felt overwhelming with all

the different components with plethora of textures within a plate, but imagine having a finale –a final leap to the ring of fire, with perfect harmony of sweetness, textures and a well balanced sourness and bitterness. Tasting The Sugar Refinery was the perfect finale at Room4Desserts. As he cleared his station, Chef Will concocted a couple of cocktails for me including his signature Old Manhattan; the classic mix of bourbon, vermouth and bitters that have been aged properly and served on house made ice sphere. “I guess I am pretty tired of seeing fancy cocktails with seven to eight ingredients –even more, in it.” Told Chef Will as we sat back for a drink, “that is why I only put classical drinks on my list, I have included my dad’s recipe of ‘Sidecar’ and the Bourbon based ‘Billionaire’, in Rupiah of course, on it that can be paired with the desserts as well.” He then invited me over for a meal at Staff Meal –a patio behind Room4Desserts, where the staffs regularly have their preservice meal together. Well, guess what? I’m not the only lucky one here. Staff Meal opened daily serving delicious Balinese food cooked by the staffs or catered from their Balinese family. It was tasty, authentic –just like any Balinese food that I would expect, and topped with a view of gardens and green paddy to please the eyes with plus their friendly Room4Desserts staffs. Conversing with the one and only Will Goldfarb feels more like talking to an artist rather than a chef. Behind all those precisions he showcased on the perfect composition from plate to plate, I found a soul alike painters and sculptors with high creative minds that equally exposed to the flavor combinations on each and every single dish he served. Through it all, the little kid in me has unveiled Chef Will’s curtain and figured out the magic behind it: his love affair with desserts, the affection he has for Bali, his endless passion towards the industry and his serious love for the team behind Room4Desserts are what created the magic. Clearly, I was star struck.

C O V E R F E AT U R E

ROOM4DESSERT | Jalan Raya Sanggingan, Ubud, Bali (Next to Naughty Nuriâ&#x20AC;&#x2122;s) | T: +62 361 553 2598 www.room4dessert.asia | Facebook: Room4Dessert Ubud | Twitter & Instagram: @room4dessert _ wg

www.thefoodiemag.com | 53

C O V E R F E AT U R E

TURKEY WITH WOKU by RIAN FARISA photographs by DENNIE RAMON

2eRPbaVcR 0URS \S AUR 1UN_ZNdN[T`N CV[QRe AR[TXR_ `UN_R` dVaU AUR 3\\QVR Magazine a really special turkey recipe and it is something that you cannot miss to have this year.

54 | www. thefoodiemag.com

C O V E R F E AT U R E

hen we first talked about Progressive Indonesian Cuisine on our previous issue, the idea was to reinterpret and elevate Indonesian cuisine through modern cooking techniques and aesthetic presentation has become the motivation to transcend the confined borders of Indonesian cuisine so that it can influence Western cuisine and not the other way around. It’s the spirit that Chef Vindex really clings on to further dedicate himself for the improvement of our beloved national cuisine. That’s why Chef Vindex decided to kick in a revolutionary formula to “Indonesianize” the classic Christmas turkey. “Since the beginning, we’re marinating the turkey, not only with the traditional butter, but also with turmeric, lemongrass, and kaffir lime leaves”, says the chef. Those particular ingredients will make the turkey shine brighter and possess a distinctive Indonesian flavor. “The sauce that I used for the turkey comes from my Manadonese influence, the woku sauce”, Chef Vindex continues. Proud of his heritage, the chef also infuses other local influences for the stuffing that came from red kidney beans – often used in Manadonese’s bruinebonne soup, and also can-dried pineapples. For Vindex, his job as a professional chef restricts him from having a break during national holidays and that includes Christmas as well. “But there was once a time when my grandmother, my true inspiration, cooked us a really memorable Manadonese course for Christmas”, says the chef reminiscing. During his younger days, his grandmother cooked nasi jaha, ikan woku, ayam rica-rica, pork satay, and bruinebonne soup for the mains. “She usually made the rustic klappertaart for the dessert”, as he further continues the story. With his fond memories of old, the chef has prepared something special for you to try back home and to have that special dinner with families and friends. “The turkey describes the ideal Christmas for me with my family”, says the chef and we do hope it goes the same way with you too.

THE DHARMAWANGSA, JAKARTA | Jalan Brawijaya Raya no. 36, Jakarta | T: +62 21 725 8181 www.the-dharmawangsa.com

www.thefoodiemag.com | 55

C O V E R F E AT U R E

56 | www.thefoodiemag.com

C O V E R F E AT U R E

SRIWIJAYAâ&#x20AC;&#x2122;S INDONESIAN STYLE ROAST TURKEY Serves: 15

INGREDIENTS: Whole Turkey 1 pc 200 gr 30 gr 10 gr 2 pcs 1 pc 1 pc 2 pcs 4 pcs

Woku Sauce 3 tbsp 25 gr 150 gr 50 gr 5 gr 5 gr 5 gr 10 gr 5 gr leaf 2 pcs 1 pc 1 liter

Whole turkey, 6-7 kg Unsalted butter, room temperature Turmeric powder Kaffir lime leaf, finely chopped Lemongrass, finely chopped Carrot, cut in big chunks Celery stick, cut in big chunks Lemongrass Lime leaves Salt and black pepper, to season Olive oil Fresh turmeric Candlenut Red chili Bird-eye chili Shallot Garlic Ginger paste Lemon basil (Kemangi) Lemongrass, bruised Turmeric leaf, sliced Chicken stock

Leg Roulade 2 pcs Boneless turkey leg 2 pcs Bok choy, take the leaves and blanched 220 gr Minced chicken 100 gr Woku paste 1 liter Chicken stock Salt, to taste Bread Stuffing 10 pcs and toasted 2 tbsp 1 pc 1 pc 1 pc 30 gr 30 gr 30 gr 5 pcs 2 pcs 500 ml

STEPS

White loaf bread, cubed Olive oil Onion, diced Carrot, diced Celery stick, diced Red kidney bean, cooked Candied pineapple, diced Apple, diced Lime leaf, chopped Lemongrass, bruised Chicken stock Salt and pepper, to taste

For Turkey { =_RURNa aUR \cR[ Na " 0 { :N_V[NQR N[Q ONàR ab_XRf dVaU `NYa OYNPX pepper and mixture of turmeric, kaffir lime leaf and lemongrass chopped all around the body and under the skin. { =ba N `YNO \S ObaaR_ \[ a\] \S aUR O_RNà and rub the rest all around. { 0\\X V[ aUR \cR[ S\_ ! U\b_` { 0URPX RcR_f U\b_ N[Q ONàR dVaU RePR`` roast oil on the tray.

For Roulade { =_RURNa aUR \cR[ Na " 0 { 9Nf SYNa O\[RYR`` ab_XRf YRT N[Q `RN`\[ with salt and pepper. { :Ve aUR ZV[PRQ PUVPXR[ dVaU d\Xb ]NàR { A\] aUR ab_XRf dVaU O\X PU\f YRNS N[Q spread with woku chicken paste. { D_N] N[Q _\YY aVTUa dVaU XVaPUR[ à_V[T` { @RN_ aUR _\bYNQR V[ N U\a ]N[ { <[PR O_\d[RQ ]YNPR V[ N QRR] ]N[ N[Q pour the stock. { 0\cR_ dVaU NYbZV[bZ S\VY N[Q ONXR S\_ hour. For Woku Sauce { =_R]N_R aUR d\Xb ]NàR PU\] ab_ZR_VP candlenut, chilies, shallot, garlic and ginger. Blend into fine paste. { A\ SV[VÙ aUR `NbPR :Ve dVaU \YVcR \VY N[Q add lemon basil, lemongrass and turmeric leaves in a saucepan. { 0\\X S\_ " ZV[baR` b[aVY S_NT_N[a { .QQ V[ aUR à\PX N[Q `RN`\[ dVaU `NYa N[Q pepper. { 0\\X S\_ N[\aUR_ " ZV[baR` For Bread Stuffing { @dRNa aUR \[V\[ V[ \YVcR \VY b[aVY translucent. { .QQ aUR _Rà \S aUR V[T_RQVR[a` N[Q P\\X until the stock absorbed. { ANXR \ba aUR YRZ\[T_N`` N[Q _\YY dVaU plastic wrap. { D_N] dVaU NYbZV[bZ S\VY N[Q ONXR Na " 0 for 10 minutes.

www.thefoodiemag.com | 57

A Magical Dining Experience by JED DOBLE

Set 70 stories high, at the Equinox Complex of the Swiss么tel The Stamford in Singapore, JAAN is one of those restaurants that fill our culinary dreams.

FI N E R T H I N G S

dream about food a lot. Sometimes, my dreams are about succulent wagyu beef steaks, or a large slab of barbecued pork ribs or a large bowl of my favorite ice cream flavors. But sometimes, I dream of a lovely, elegant and finely crafted meal, set in the most perfect of restaurants with an extremely beautiful view. My visit to JAAN, made that final dream a reality. This intimate, 40-seat restaurant is truly magical. The minute I walked in, I was captivated by the stunning Murano crystal and silver chandelier that spans the whole length of the ceiling of the restaurant. But my eyes were quickly taken away from the chandelier and focused on the stunning view of the Singapore skyline which was right in front of me. The bright stars outside were somewhat replicated by the bright lights inside. From the ancient Sanskrit word for ‘bowl’, JAAN showcases the finest modern French cuisine in Singapore, it offers a truly exquisite culinary experience that has become the hallmark of this multi-award winning restaurant. Hailing from Cantal, in Auvergne, Central France, chef de cuisine Julien Royer is inspired

to showcase the freshest ingredients through simple but beautiful dishes that reflect both culinary tradition and his own creativity. The result is an imaginative, innovative cuisine that celebrates and respects seasonality, terroir, and the skills of the world’s best gourmet producers. Chef Julien was born into a family of farmers, this instilled in him a greater appreciation for ingredients in their pure and organic state. Growing up on the family farm, young Julien learned to respect the idea of carefully grown vegetables and animals raised humanely. He was also taught to value the beauty of seasonal produce, watching firsthand how each animal, vegetable and fruit had its time and place during the year when it was an embodiment of perfection. When he started working in the kitchen, he gravitated towards those whose beliefs worked with his own. His culinary career is highlighted by stints in various Michelin star establishments. He worked under the legendary Michel Bras in Laguiole and Chef Bernard Andrieux, member of the prestigious Maîtres Cuisiniers du France. Both are known for their excellence in using the

JAAN | Level 70, Equinox Complex, Swissôtel The Stamford, 2 Stamford Road, Singapore | T: +65 6837 3322 www.jaan.com.sg | E: reservations@equinoxcomplex.com

purity of ingredients and showcasing these in dishes which extol the best flavors. Later on, Chef Julien decided that he needed to travel in order to expand his culinary repertoire. He accepted a position at the Carl Gustaf Hotel on the island of Saint-Barthélémy in the French West Indies. He also worked in Jean Georges Vongerichten’s restaurants in Lagoon and TePahu. More recently he was Sous Chef at the highly acclaimed Greenhouse Restaurant in London helmed by Chef de Cuisine, Antonin Bonnet. Chef Julien was also Chef de Cuisine of Brasserie Les Saveurs at the St Regis, Singapore, before his new appointment at JAAN. During my meal at JAAN, Chef Julien prepared a symphony of bespoke artisanal dishes which were magical to both the eyes and the palate. My favorites of the evening were the Confit Rainbow Trout with parsley, romanesco and miso caramel and the Hay Roasted Pigeon with corn, bread and liquorice. Both dishes highlighted the produce excellently and tasted divine. Dreams do come true and JAAN is a dream restaurant when it comes to my book.

www.thefoodiemag.com | 59

NEW YORKâ&#x20AC;&#x2122;S HOLIDAY MARKETS by ADITHYA PRATAMA

Skip the lines at popular tourist attractions and turn yourself into a New Yorker this holiday season at these two markets worthy of your taste bud.

W E N T T H E R E AT E T H AT UNION SQUARE HOLIDAY MARKET East 14th Street (Park Ave. South & Broadway) New York www.urbanspacenyc.com/union`^bN_R U\YVQNf ZN_XRa The annual bazaar at New York’s Union Square is there for four days from December 20th until Christmas eve, so in between those four days, do spend a couple of hours at this market as you’ll find the city’s finest food trucks, craft makers and indie designers gathered in one space. Vendors might change year to year, so check www.urbanspacenyc. com for their latest vendors list. The famous Momofuku Milk Bar is one of the vendors that regularly rent out space at the Union Square Holiday Market. The bakery, led by the acclaimed pastry chef

62 | www.thefoodiemag.com

Christina Tossi, sells a range of their holiday spread like chocolate truffles and their renowned Crack Pie too. Be sure to try their Peppermint Cookies and other Christmas products that they offer at the market for they are the first few to get sold out in a blink of an eye. For breakfast in a bottle, try the acclaimed Cereal Milk –Milk Bar’s signature ingredient that infuses cornflakes into fresh milk, sounds ordinary but tastes awesome! For a taste of New York’s finest chocolates, do visit Nunu Chocolates – Brooklyn’s very own handmade chocolate pralines and truffles. With many flavors to offer, Nunu Chocolates’ specialty comes in the box they addressed as ‘Booze Box’ filled with alcohol-injected pralines ranging from Absinthe, sake, rye, Mezcal with chili and Amarula, so good it’s actually intoxicating. For a less befuddling flavor, sample the beer chocolates with craft beer infused ganaches and the range of caramels –

including the tasty peanut caramel crunch. Fancy a pretzel? Sigmund’s is one of New Yorkers’ beloved pretzels in town. With over ten flavors to choose from, Sigmund’s also sells their tasty ciders at the booth. Where as the classic pretzel is always good, Sigmund’s Truffle Cheddar and Garlic Parsley pretzels are my favorite to eat with their honey mustard dip with a mild zing in it. Spare some time to visit their East Village restaurant to try their Pretzel bun sliders and beer cheese fondue. Other regular vendors like New York’s finest Belgian-style Wafels & Dinges and tasty Italian treats from Arancini Bros. can also be bought at Union Square Holiday Market alongside Silly Puppets that sells Avenue-Q style hand puppets as souvenirs and organic soaps and body products as well as many clothing and bag designers from Brooklyn like Peter Charles’ scarves and Cliff Belt with eco-friendly belts and bag straps made out of cork.

W E N T T H E R E AT E T H AT SMORGASBURG / BROOKLYN FLEA MARKET 50 Kent Avenue, Brooklyn New York www.smorgasburg.com www.brooklynflea.com

Thanks to the HBO hit series ‘Girls’, the neighborhood of Williamsburg is now transformed from being a cheap Brooklyn ‘hood outside of Manhattan into a chic and hip area where independent cafes and coffee shops as well as some local designers have opened shop over the past couple of years. Rents are getting higher as new places pop up and turn Brooklyn into the new Lower Manhattan. In the corner of N 7th and Kent Street was once an abandoned building left to rot, as Manhattan remains the center of attention in New York. But a group of Brooklyn hipsters turned it into the hip Brooklyn Flea Market happening every weekend filled with designers, antique hoarders, crafts, clothing, collectibles and jewelry vendors

from Brooklyn. The complex is also home to the famous Smorgasburg –a food bazaar filled with unique dishes, baked goods and quirky beverages, which located on the open air space of the building. However, as the temperature drops they shift the vendors indoor right next to the flea market vendors. Come here with an empty tummy, as many social media famed dishes are available for your indulgence. The famed Ramen Burger is here all the way from West Coast, serving ramen noodle ‘buns’ with the patty seasoned with sesame oil and teriyaki like sauce. Honestly, it was nothing extraordinary, but the thrill of tasting it and the chance to flare it around on your Instagram does give an extra perk into it. Butter & Scotch is a Brooklyn-based bakery whose pies has won many awards and is highly glorified by New Yorkers. Do come early to sample more pies including the Trifecta that combines chocolate, peanut butter and crunchy pretzel or their ever-so-popular S’mores pie with crusty graham cracker crust and chocolate filling were topped with caramelized marshmallow fluff. I wish I took the last remaining slice. The word ‘lobster’ always catches my

attention –especially in a flea market kind of setting. So Red Hook Lobster Pound did steal my eyes and, eventually, my palate to falling in love with their various lobster dishes. Of course the Maine Lobster Roll is what they’re famous for, fresh lobster chunks from Maine tossed with homemade Mayo on a grilled bun with pickle. Other styles include Tuscan style with basil vinaigrette and Connecticut style with tangy lemon butter sauce is also available. But I got hooked on their Lobster Mac n’ Cheese with four different kinds of cheese on mushy pasta with hidden chunks –and by chunks I mean HUGE pieces of lobsters inside. The dish was torched, prior to serving, to give the smoky aroma to the whole dish. As for the fans of Italian-style subs, I highly encouraged –even force you, to try Crosby Connection’s meatball subs. Crusty baguette filled with generous helping of homemade meatball with marinara sauce and a handful of shredded cheese on top of it. Other vendors including Dough with its as-bigas-your-face doughnuts, Blue Bottle Coffee Company and Brooklyn Soda Works are there every weekend from 11am to 6pm.

www.thefoodiemag.com | 63

T R I E D A N D TI P SI E D

Christmas Cheer by JED DOBLE photographs by DENNIE RAMON

The indefatigable Steve Collinson is set to open Queens Head in Kemang this month. All are watching how this new British pub will revitalize the famous neighborhood in South Jakarta.

teve was most recently known as the general manager of Bali’s famous Ku De Ta. He ended his stint in April and set out to do a new project. “The last opening I did was Mejekawi at Ku De Ta. And it was the 19th opening I did for other people. I thought to myself, that my 20th opening has to be for myself. I brought a group private investors together, and so we see ourselves about to open Queens Head in Kemang,” Steve shares. I ask Steve why he decided to open in Kemang: “We’ve always liked Kemang as an area, but we also think that it needs a shot of life. There’s a lot of cool people around here, and we want to deliver a venue that they deserve.” Queens Head is designed as a modern British pub and restaurant, and will usher in a whole bar experience for Jakarta. It is primed to appeal to Jakarta’s forwardthinking tastemakers, it will have a relaxed, warm and welcoming environment, and is determined to deliver service and produce with precise attention to detail. But it is also about unexpected, about surprises, about Bohemian creativity borne out of a punkinspired outlook. There will be a 12-meter bar, an open kitchen, big and varied lounge spaces filled with eclectic furnishings, graffiti art from Bali, cutting-edge technology such as a top-notch Funktion One sound system for DJs, an outside courtyard, plus lots of natural light and greenery. Quite exciting if you ask me, I am so looking forward to visiting once they open before Christmas. I end up asking Steve about Christmas. “Christmas for me, growing up, I remember, it was always very cold. So it was always spent around the fire, very comfortable and warm.” The traditional British Christmas is not how Steve would usually celebrate now, but he would of course still celebrate. Steve goes on and reminisces about the drinks that are made during Christmas and shares a few of his favorites with us here, so you can make British-themed cocktails at home. Steve ends by saying: “Christmas is always about family and friends, its all about getting together and spending quality time without the burdens of stress or work or everything else that is associated with our lifestyle . It’s about spending time with your loved ones.” And what better way to enjoy quality time with family and friends than over some cocktails.

64 | www.thefoodiemag.com

T R I E D A N D TI P SI E D

QUEENS HEAD MULLED WINE A very traditional Christmas drink that is made with love for family and friends, it is very easy to make at home. For the red wine, try to stay on the lighter end of the spectrum and add sugar to taste. Serves: 4

INGREDIENTS: 1pc 1pc 1pc 150 gr 6pcs 2pcs 4pcs 2pcs 4pcs 1btl

QUEENS HEAD | Jalan Kemang Raya 18c, Jakarta | T: +62 21 719 6219 www.queensheadjakarta.com | Facebook: Queens Head | Instagram: @queensheadjkt

Orange Lemon Lime Castor sugar Cloves Cinnamon sticks Bay leaves Vanilla pods Star anise Chapoutier Cotes Du Rhone

STEPS

{ =RRY _V[Q S_\Z aUR S_\Z aUR PVa_b`R` PZ by 3cm) and set aside { @^bRRgR \_N[TR YRZ\[ N[Q YVZR ]\b_ V[a\ a medium sized pot, add sugar, bring to a boil and then simmer. { .QQ NYY V[T_RQVR[a` V[PYbQV[T PVa_b` S_bVa skin and herbs and leave to simmer for 15 minutes, while stirring. { =\b_ V[a\ TYN``R` N[Q R[W\f

www.thefoodiemag.com | 65

T R I E D A N D TI P SI E D

QUEENS HEAD HOT TODDY Normally taken to alleviate a cold in the UK, but a good combatant against masuk angin in Indonesia. Another traditional Christmas drink that is easily made at home. Serves: 2

66 | www.thefoodiemag.com

INGREDIENTS: 45ml 20ml " ZY 200ml 1pc

Johnnie Walker Platinum Honey 3_R`UYf `^bRRgR YRZ\[ WbVPR Boiling water Cinnamon stick Toasted pine nuts

STEPS

{ B`V[T N S_fV[T ]N[ a\Nà aUR ]V[R [ba` and set aside. { =\b_ 7D =YNaV[bZ U\[Rf N[Q YRZ\[ juice into a glass or cup. Top up with boiling water. { .QQ YRZ\[ N[Q \_N[TR adVà dVaU N cinnamon stick. { 9NàYf NQQ a\NàRQ ]V[R [ba`

T R I E D A N D TI P SI E D

BLACKBERRY BELLINI Serves: 1

INGREDIENTS: 3pcs 15ml Champagne

Fresh Blackberries CrĂ¨me de Mure

STEPS

{ :bQQYR S_bVa dVaU 0_Ă&#x2026;ZR QR :b_R OYNPXOR__f YV^bRb_ N[Q SV[R `a_NV[ V[a\ a coupe glass. { A\] b] dVaU 0UNZ]NT[R

ADDITIONAL

When better to pop open the champagne then at Christmas.

www.thefoodiemag.com | 67

TA K I N G I T TO T H E S T R E E T S

BAKMI JAWA HARJO GENO by RIAN FARISA photographs by DENNIE RAMON

Consider your holiday incomplete if you only have the story about bakpia and not the rest of Yogyakarta’s authentic delicacy. By that we mean, of course, its bakmi Jawa! The Foodie Magazine pays homage to one of the best in the city, Bakmi Jawa Harjo Geno.

68 | www.thefoodiemag.com

ndonesians are naturally born noodle lovers and now living close to a Javanese family has made me, somehow, amazed at how they become crazy when it comes to noodles, or to be exact, bakmi Jawa. As a delicacy highly suitable, and mostly only available, for dinner, bakmi Jawa is indeed a enjoyable feast for the eyes from it first start being cooked and then presented on the your dinner table. Everybody knows that a good bakmi Jawa has to be cooked by using charcoal and thus when combined altogether with the chicken broth and duck egg, you will know that it is a good, different take on noodles. The rest of the ingredients are pretty much straightforward such as with the use of chunks of chicken, cabbage, and scallions. However, the cool thing about bakmi Jawa is that you can order it with full broth or half of it, as the Javanese would call it ‘nyemek’. I personally prefer the latter as I cannot stand idly watching the soupy noodle with a growling stomach. I opt for the latter so that I can eat immediately! Instead of just chunks of chicken, you can always ask to add chicken liver and even prawn into it, as I actually discovered when visiting one of the most famous bakmi Jawa places in Yogyakarta owned by Pak Harjo Geno. Clearly, Yogyakarta is the right place to start seeking for authentic and peerless bakmi Jawa hawkers. Pak Harjo Geno is the second-generation owner and the rest of The Genos have bakmi Jawa businesses in several places around the city as well, however, if you ask who is the direct descendant for the business, then this specific outlet on Jalan Parangtritis is the answer. Cooking from the inherited refurbished pushcart since the 70s, Pak Harjo came to prominence when he was asked to cook bakmi Jawa for the late president Soeharto in 1996. As to why he was chosen, of course it was clearly due to his highly delectable best-kept family recipe secret that has kept The Genos running the business for decades until this very moment. But at the end of the day, the debate still continues as to which one is the best in Yogyakarta. However, You have to try this one if you haven’t and see whether Pak Harjo Geno’s bakmi Jawa will become your number one.

TA K I N G I T TO T H E S T R E E T S

SPEND: IDR 15,000 â&#x20AC;&#x201C; IDR 20,000 / person

BAKMI JAWA HARJO GENO | Jalan Parangtritis (nearbly the turn to Prawirotaman), Yogyakarta

www.thefoodiemag.com | 69

TA K I N G I T TO T H E S T R E E T S

LONTONG KARI SAPI KEBON KARET by RIAN FARISA

One of the staple breakfast meals from Bandung is the mighty lontong kari sapi. So what makes it different than the usual lontong sayur and why I specifically chose the one in Kebon Karet as the example? Find out why here!

t would be a bad idea not to stop by at the hawkers who sell lumpia basah or lontong kari sapi when you’re in Bandung. First of all, speaking subjectively, I am a real fan of these delicacies and secondly, you will not find these in Jakarta at all. But let us keep lumpia basah aside for another occasion, let’s talk about lontong kari sapi shall we? Well, to start with, it’s very different than the usual lontong sayur that you will find in neighborhoods all over Jakarta. Despite the same use of rice cakes as the carbohydrate source for each dish, lontong sayur is usually comprised of tofu, hard-boiled egg, and julienned chayote over the rather spicy, Indonesian-style curry soup. What interests me most in the common lontong kari sapi pushcarts is the rice cake blocks enveloped with leaves and sliced into small bits before serving, unlike what we see in Jakarta’s lontong sayur or ketoprak pushcarts where some of them use a combination of leaves and plastic to cook the rice cakes. Best to steer away from those as it is deemed inorganic, at least some part of it. However, the usual serving of lontong kari sapi doesn’t use any tofu, tempe, or julienned vegetables. Rest assured also that many of whom I usually visit in Bandung also uses the whole leaf to wrap the rice cakes. Although hard-boiled eggs are found in Kebon Karet’s version, the use of sliced secondary cut beef that retains a certain amount of crunchiness and tenderness at the same time alongside fried peanuts are what describes lontong kari sapi at its best. Since starting their business in 1966, Lontong Kari Sapi Kebon Karet maintains the originality of the recipe that they won’t share with anybody else and that’s what makes it special. The soup, as the most powerful part of this dish, is made from perhaps a dozen of local ingredients and spices, until finally added with a bit kecap manis to harmonize the umami flavor and don’t forget to add a fresh note of kaffir lime. This immaculate combination is a rare find, even for me, and their supremacy is totally proven by simply being around for decades now.

70 | www.thefoodiemag.com

TA K I N G I T TO T H E S T R E E T S

OPENING HOURS: Everyday, 7am – 8pm SPEND: IDR 15,000 – IDR 20,000 / person

LONTONG KARI SAPI KEBON KARET | Gang Kebon Karet, Jalan Otto Iskandardinata Belakang no. 11 (in front of Hotel Guntur), Bandung

www.thefoodiemag.com | 71

I CO N I C

MAISON WEINER by RIAN FARISA

Let us meet Maison Weiner, a dear friend from the past and a hidden pastry shop waiting to be rediscovered again.

72 | www. thefoodiemag.com

I CO N I C

erhaps only the grandparents know how different it was back then, the landscape of Senen during the colonial era and the early age of the republic, if compared to now. As can be seen from historic archives, Senen used to host sprouting businesses of many kinds and up until now, it hosts also one of the most important train stations in Jakarta. From the archives you can see old automobiles or even muscle cars passing through the healthier generation of that day

who took cycling or walking more seriously than us now. It was also the time when Jakarta still had its tram network and that’s something that even I really want to see as it is nowhere to be found anymore in any Indonesian city. Meanwhile, somewhere nearby the famed and busy intersection of Senen, let’s head a bit inside the Kramat neighborhood where you can still find old buildings and colonial-style homes. Among them, surely you cannot miss Maison Weiner, an old timer

MAISON WEINER | Jalan Kramat II no. 2, Jakarta | T: +62 21 390 6719 Opening hours: Mon – Sat, 7am – 7pm

in the pastry business since 1936. In actuallity, you will also find in many cities across Java that there will always be similar businesses that still retain its conservative design and the authenticity of the recipes. Old restaurants, bakeries, or ice cream parlors are mostly owned by Indonesian Chinese and some did inherit the business from their Dutch employers in the past. That makes me proud to see that they’re still up for the challenge even until this day and to always stay true with the original concept. While many people don’t remember this place anymore, I was intrigued after so many times passing through this street. It is obvious for my foodie eyes that this cake shop is waiting to be rediscovered again and the time finally came for us all. Maison Weiner or previously known as Bengkel Koewe Weiner, is now under the care of the third generation from the direct line of Mrs Lee Liang Mey. The business has seen its ups and downs for many decades and can be considered as a classic choice on where to buy pastries that came from old Dutch recipes. So if you happen to drop by here, be sure not to miss their saucijzenbroodje or more known as saucijs brood. It can be easily found in many classic pastry shops, but to try from each one of them is a must experience for myself. While saucijs brood is a puff pastry filled with meat, there’s also another version filled with peanuts and sweet syrup called amandel brood. However, the most recommended one would be to have their ontbijtkoek or a rectangular, spongy cake with cinnamon, peanuts, and raisins as the main elements. Additionally, the must-try cake from Maison Weiner that is still commonly found nowadays is the rollade that come in with different flavors and fillings. On the bread display, you can see also so many creations that you would find in modern bakeries inside malls but certainly, you may not want to miss the original design that apparently came all from the influences of the Dutch and the current owner’s knowledge in modern pastries. There’s always a certain satisfaction upon finding a hidden yet classic establishment like Maison Weiner for me personally. Although as a shop, it might not be considered a real institution anymore, but if we were true foodies, surely we’ll put up an effort to appreciate more of its history and the originality that it has to offer for us all until this day. Therefore, if it pleases you, I would like to re-introduce you again with our dear Maison Weiner. Enjoy your stay there.

www. thefoodiemag.com | 73

A F O O DI E ’ S L I F E

DEWI SUBRATA by ADITHYA PRATAMA photographs by DENNIE RAMON AND DEWI SUBRATA’S PERSONAL COLLECTION

Have you ever tried a recipe provided by kitchen supply brands? The one pasted and labeled on the package or posted on their website? Dewi Subrata might have tailored that recipe for you. From composing the ingredients to specifying the methods, Dewi was contracted by several brands to make recipes that work perfectly well with their products –from seasoning brands to readyto-use sauces, for the customers’ perusal. Dewi made these recipes from scratch, so no altering or copying recipe is acceptable for her. “Of course it’s a lot of work to do,” explained Dewi; “but through all the recipe tests I found which alterations should be made. From controlling the seasoning amount to replacing a few herbs and spices, and sometimes the recipe was completely changed into another one just because it went through a few amendments.” Prior to her joining the industry, Dewi was a counselor until she found herself joining restaurant banquets in 2006 on freelance basis for several establishments in Jakarta. This was the period when she learned a lot about the hospitality industry –the intricate problems of dayto-day operations and even the minute details needed for special events. But her fascination towards food came early through her days of traveling with her parents. “Every time we stayed over in a hotel, the first thing that I would look at is the room service menu,” recalled Dewi, “just looking at the food list and deciding what to eat always excites me. This habit has

From recipe writing to menu consulting, Dewi Subrata does it all. We chatted with The Gourmet Girl about her routines and the biggest career change in her life.

stuck with me until now, restaurant menu always buck me up.” Unfortunately, she was diagnosed with diabetes five years ago from her highly engaging work and irregular meals. She then had to stop working and start to take care of herself starting with preparing her own meals and balancing her diet with exercise. She then learned how to properly cook from many books including Tuti Soenardi’s book that taught her a little bit about nutrition and well-balanced diet for diabetics. She also did a little bit of traveling during that period of time and start to write about restaurants, food and her traveling journey. A friend then told her to start a blog and submit her writings to publications or advertising agencies. One did discover Dewi and contracted her to write articles regularly for a website through the year. “I found the sickness as a blessing in disguise for me. It absolutely opened up a brand new career opportunity, a brand new life and a brand new health for me” Dewi then started The Gourmet Girl (www.thegourmetgirl.tumblr.com) where she dedicated her time to post recipes and share about restaurants and places that she enjoys eating at. She admitted that the name of the blog was initiated by someone special from the past through one of her favorite song titled “Chocolate High” sung by the talented singer India Arie and Musiq Soulchild. “I guess I will never be able to compete with other food bloggers when it comes to the photography quality,” shared Dewi about her Taman Bermain Bumbu –Spice

Twitter & Instagram: @dewisubrata | www.thegourmetgirl.tumblr.com

Playground; “but I do share more than a mere review or critic, I tell stories about the food, what’s in the dish? Or how the flavors complement each other. And also the recipes, be it my personal ones or those that I wrote for brands, I post them on my blog as well.” She has now recovered from her diabetes and is working on several projects for restaurants including menu consulting, marketing and promotion and making proper amendments to adjust costing, presentation of the dish and some composition to perfect the dishes served in the restaurant. Dewi is also working on a curriculum for an upcoming cooking school right now following her parents’ path in education. When she has the opportunity, Dewi likes to go to a new place with her camera, simply just to get lost, meet new people and follow where her footsteps lead her to. Like her recent trip where she discovered Sanggar Agung temple along the coast of Surabaya and had a taste of Surabaya’s favorite: Lontong Kupang. “Anything that is unplanned is so much more fun for me!” As a big fan of rice, Dewi confessed that it was hard for her during her diabetic days. This includes her all-time favorite Ketan Serundeng; a sticky rice cake covered with savory toasted coconuts seasoned with chili and dried shrimp, that is irresistible to her. “But I seek comfort in Sate Ayam!” joked Dewi just before we parted, “I love the plump chicken meat and sweet peanut gravy that the dish has –my favorite sate is from Sate Ayam Sambas.”

www. thefoodiemag.com | 75

A F O O DI E ’ S L I F E

STEFU SANTOSO by RIAN FARISA AND STEFU SANTOSO’S PERSONAL COLLECTION

There will always be a low profile chef with great talent and achievements out there, but my mind quickly set itself upon Stefu Santoso, one of the architects behind the success of AMUZ in Jakarta’s culinary scene for the past few years.

t was probably last year, or perhaps two, since the last time I met the chef and we finally met again on a venue that showcased the best of his current project with the group. Managed by AMUZ, The Energy Cafe is among the few restaurants found inside the mezzanine level of Energy Building. It was way past lunch time but some people still lingered for coffee and ice cream and the chef approached me in a cheerful manner. We quickly caught up with what has happened for the past few years and started talking about him. Chef Stefu Santoso started his career from scratch. Once he graduated from the tourism school run by Atmajaya, he began his kitchen career in Hotel Menara Peninsula, but he paused his run for the formal career to help his relative’s food business. After some time, he started his career all over again at RIVA of The Park Lane Hotel. “My career is pretty straightforward and I never had the experience abroad, even for a

brief spell”, he says. However, he climbed up from the very bottom as commis under the tutelage of the eminent Chef Gilles Marx. He has since become his trustworthy captain and shows his true capability in the kitchen. “Chef Gilles left RIVA after several years and then Chef Eric Guilbert took over the command. Under these two chefs, my proficiency in French cooking techniques were developed immensely”, says Stefu. Years after, Chef Stefu was given a higher responsibility at the hotel and deals mainly with the busy banquet section. Knowing him since the beginning and the talents that he had developed, Chef Gilles Marx approached him to join his private venture with AMUZ. “It was an offer that I gladly accepted. Not only have we become good friends, he also taught me a lot and over the time, we complete each other in the kitchen”, Stefu reminisces the moment. Together with the advent of AMUZ, he plays his main role well by helming the catering division, APREZ. “The Energy Cafe

becomes our showcase of what we actually offer at APREZ and customers can enjoy the all-you-can-eat course from appetizers to desserts for an affordable price”, says Stefu. In-between his busy schedule, running the catering for corporate and private events for the VIPs, and also by maintaining the whole business with Chef Gilles and Chef Alexandre, Stefu is still able to keep a healthy schedule with his family during weekends. “After going to church in the morning, I usually go out with the kids to eat outside. Well, I rarely cook back home but if the kids want me to cook then I will do something simple but special for them”, says Stefu. Apart from that, Chef Stefu recently took over the presidential role of Association of Culinary Professionals Indonesia from Vindex Tengker. “Within the association we have a schedule here and there frequently. Yearly, we also organize Indonesian Salon Culinaire. Please feel free to come”, says the chef.

www. thefoodiemag.com | 77

A F O O DI E ’ S L I F E

Christmas with the Family by JED DOBLE photographs by HIMAWAN SUTANTO

Chef Andrew Zarzosa, executive chef of the soon to open Fairmont Jakarta, chats with us about family, food and his favorite hobby, cooking.

ood and family have always been an integral part of Chef Andrew’s life. Born in Miami, Florida of a Spanish father and a Mexican mother, he recalls how his grandmothers were always teaching him to cook. In Spain his grandmother would teach him dishes like Paella, Croquettas and other classic Catalan dishes and during his time in Mexico, his other grandmother would teach him to make tortillas, sopés and salsas of all varieties. The biggest influence came from his father, who was a chef during his childhood. He would visit him at work and see all the amazing things he would create, carvings he had done, and themed buffets—this made him look at being a chef in a new way. Chef Andrew was lucky to have started working for chefs who encouraged him and would teach him the classical techniques but still encouraged him to be creative. He eventually became a chef de cuisine at the renowned Atlantis Resort & Casino in the Bahamas. This experience gave him the chance to explore his capabilities as a chef

and put his creativity onto the menu. He later on took a stage position at the famed Alinea Restaruant in Chicago, which holds 3 Michelin Stars and constantly ranked in the top 10 of the world. Chef Grant Achatz was someone he really respected and wanted to learn from. He recalls that this was a turning point to my career. It was probably the hardest he had ever worked, but it was also the most he had ever learned in one place. It left a profound impression on him as a chef and as a person. Chef Andrew later had stints as chef de cuisine at the Westin Dubai, executive sous chef at Shangri-La’s RasaRia Resort and as executive chef at The Address in Dubai. These various positions have honed his skills and pushed his creativity to new heights. Which brings him to his current position as executive chef at the soon to open Fairmont Jakarta. We are all looking forward to the exciting and delicious food Andrew is set to showcase at his new post. Now that he has his own family, Andrew says he holds dear the same Christmas

traditions he had when he was a child. He has three kids aged 11, 8 and 6 months. Since they have moved a round a lot, he says that he has to work hard to ground his kids with good family values and to teach them all the things that they need to learn. Which he hopes will round them out as individuals. “On Christmas day we get up early, open the presents and have breakfast together. Since I have to go to work, my wife and kids would come visit me at the hotel, and they would have lunch there,” Andrew narrates. When I ask if there is any specific dish which he cooks for his family during the Christmas holidays, Andrew says that there will definitely be turkey on the table, with its traditional accompaniments, something his wife will definitely be expecting, as well as his way of holding onto Christmas traditions which he experienced as a kid. Since the hotel isn’t open yet, I am sure the Zarzosas will have a wonderful Christmas celebration complete with turkey and all the trimmings.

www. thefoodiemag.com | 79

CO N F E S S IO N S O F A F O O DI E

REINALDO K. by RIAN FARISA

The fledgling influencer of this age simply fascinates us with their dreams and creativity, especially with what they achieved in the social media world. That’s why we would like you to meet Reinaldo Kusumonegoro.

t is a wonder that nowadays, college students can gain prominence faster than it was perhaps 5 to 10 years ago. One may guess that social media would be the reason why, but apparently that’s not all. There’s also a slice of talent, of hardship, and a learning curve as that goes along with it. That’s why I decided to meet Reinaldo Kusumonegoro who is now on his third year as a college student. Through his Instagram account, we witnessed that Reinaldo has this stylish consistency and perfection on every shot that he made; be it for food, fashion, or his daily activity. As one of the hottest new icons right now in the Instagram world, the aesthetic approach that he made for his shots came from, not just pressing the shutter nor finding the right angle naturally, but with deliberation. The insight for him came from both experience and knowledge from a very young age. “A few years ago when the local Instagram world was still quiet and people would only share immediately what they just shot. In line with my part time job as a marketer for a clothing company, I started to research on how to do things right there”,

80 | www.thefoodiemag.com

so he says starting to spill in the beans of his success. As of this moment, Reinaldo is fast reaching 40,000 followers and he admits that it was all owing to his consistency in maintaining the quality of his Instagram content as well as when he received a great opportunity from Instagram itself. “One time I was lucky to be included as one of the suggested users in Instagram and was featured for around three months”, he says. Aside from his busyness as an Instagram icon, Reinaldo gives his dedication also for his study. “I am now majoring in food technology and actually seeing myself involved in F&B business after I graduate. Hopefully this will be a good start for an interesting future ahead with all that has been happening in my life”, shares Reinaldo. Before we part, of course I did not forget to ask what he really fancies most to eat or drink. For that, Reinaldo answers diplomatically poetic, “Although I do really fancy chocolate, coffee, and Indomie; basically for me it’s all about capturing the right moment with what you want to have to eat or drink – be it when it is raining outside or when the sun shines brilliantly.”

CO N F E S S IO N S O F A F O O DI E

Instagram: @reinaldo _ k

www. thefoodiemag.com | 81

M AYA â&#x20AC;&#x2122; S M U S I N G

82 | www. thefoodiemag.com

Instagram and Twitter: @maya _ aldy

M AYA ’ S M U S I N G

MY CHRISTMAS PARTY by MAYA ALDY photographs by DENNIE RAMON AND MELANIE TANUSETIAWAN

Chef Maya Aldy host a potluck dinner for the The Foodie Magazine family to celebrate Christmas and the magazine’s first anniversary.

simply can’t believe that it has been exactly a year since I first started Maya’s Musings for The Foodie Magazine. Time flies so fast indeed! One year with the magazine has seen me sharing so many things on the column. We started by me sharing my recipe for my ‘No Knead Bread’ in the first issue of The Foodie. I also did some storytelling about my trips to Margaret River and Belitung, shared recipes involving chocolate, beef, and healthy ingredients, and even the best of Indonesian fare from Otel Lobby. For the Christmas issue, I was asked to host a cheerful potluck dinner party for my Foodie friends on the terrace of my restaurant. Friends are the greatest treasures of life and festive season is a excellent time to tell them how important they are in your life. For us, it was clearly a night to remember as we shared laughter and love over glorious food and a killer punch! From my side, I decided to prepare a special enchilada with flour tortillas filled with tender oxtail meat and beef tongue, smothered with our own red sauce and melted cheese. That’s why I’m also sharing the recipes for you guys to try and you can always choose the filling for the tortilla with any meat that you want. It’s a guaranteed crowd pleaser! Lastly, I would like to say thank you to The Foodie family for being so kind and loving. Keep it up with more ground breaking issues to come! Much love,

OXTAIL AND TONGUE ENCHILADA Serves: 10

INGREDIENTS: 3 tbsp 2 pcs 2 pcs 2 pcs 1 pc 2 pcs 1 tbsp 1 tbsp 500 gr 250 gr 2 pcs 500 ml 1 tbsp 10 pcs 200 ml 200 gr 1 pc

Olive oil Red onions, sliced Red peppers, sliced Red chilies, deseeded and chopped Red chili, deseeded and sliced Garlic cloves, crushed Ground coriander Cumin seeds Cooked oxtail meat, cut into cube Cooked beef tongue, cut into cube Grilled corn, kerneled Red Enchilada sauce (check out the next recipe) Sugar 10” tortillas Sour cream and cream cheese mix Cheddar, grated Coriander leaves, chopped

Red Enchilada Sauce 3 tbsp Olive oil 1 pc Onion, chopped 4 pcs Garlic, chopped 65 gr Chili powder 250 gr Tomato sauce 375 ml Water 1/4 tsp Cumin

STEPS

{ 5RNa aO`] \S aUR \VY V[ f\b_ YN_TRà pan and then fry the onions, peppers, chopped chilies and coriander stalks with half the garlic for 10 mins until soft. { @aV_ V[ a`] T_\b[Q P\_VN[QR_ N[Q a`] cumin seeds, and then fry for 1 min more. Meanwhile, in another frying pan, fry the meat until golden brown – add it to the pan of vegetables as it is done. { @aV_ aUR `dRRa P\_[ P\_VN[QR_ YRNcR` and 150 ml of the red sauce into the meat mixture. In a bowl, mix the rest of the red sauce with the other crushed garlic clove, the remaining spices and the sugar, and then set aside. { A\ N``RZOYR YNf aUR a\_aVYYN` \[a\ a board and divide the meat mixture between them, folding over the ends and rolling up to seal. { 1VcVQR aUR _RQ `NbPR V[a\ aUR QVÙR` f\b are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilies. For Red Enchilada Sauce { 5RNa \VY V[ N `XVYYRa \cR_ ZRQVbZ UVTU heat, brown the onion and garlic. { @aV_ V[ PUVYV ]\dQR_ _RQbPR URNa a\ medium, and cook until lightly brown. Stir everything constantly. { 4_NQbNYYf àV_ V[ a\ZNa\ `NbPR dNaR_ cumin, garlic powder, and onion into the flour and chili powder until smooth. { 0\[aV[bR P\\XV[T \cR_ ZRQVbZ URNa until thicken slightly. Season to taste with salt.

www. thefoodiemag.com | 83

M AYA ’ S M U S I N G

Indeed, time flies when you’re having fun. Last year, we set-up a Christmas dinner photo shoot at Otel Lobby, hosted by chef Maya Aldy to be part of ‘Issue 00’ of The Foodie Magazine. Although it was a bit of a rush and only a few people attended, photos were great and the meal was delicious. This year, we wanted to recreate that first ‘family dinner’ but this time we organized a potluck gathering of friends and supporters of The Foodie. It is now a bigger table with a bigger spread of food, which means we have accumulated a number of great friends and supporters in they year that we have been working on The Foodie. - Ed.

M AYA â&#x20AC;&#x2122; S M U S I N G

www. thefoodiemag.com | 85

M AYA â&#x20AC;&#x2122; S M U S I N G

86 | www. thefoodiemag.com

M AYA â&#x20AC;&#x2122; S M U S I N G

www. thefoodiemag.com | 87

TRIED AND TESTED

DE DI ET RICH ><

CHRISTMAS TRADITIONS

T H E FOODIE by KYLE GREGORIO photographs by HIMAWAN SUTANTO

The veteran chef Gilles shares with The Foodie his Christmas memories and how he and his family celebrate.

hef Gilles has been living in Indonesia for more than 15 years now. He has 2 kids, a boy who is 10 and daughter who is 13. They family always spends Christmas in Jakarta but chef Gilles is planning on taking the family to France or wherever there will be snow so they can spend a white winter Christmas together. When Christmas arrives, chef Gilles and his family decorates their tree together and even if chef needs to work on Christmas day, he makes sure that he is able to have Christmas dinner together as well as open gifts. ‘The next day we invite friends over. They have a term for this in England, Boxing Day. In France it is St. Stephen. Not everyone celebrates it but it is a holiday in France. It’s more a protestant holiday”, explains chef. They food that they cook up in chef Gilles household are roasts, either lamb leg or turkey. They prefer to serve turkey if they have a lot of guests coming over. “In France, turkey is not a traditional dish to serve so we don’t usually serve turkey. Where I come from, my grandparents were shepherds so we always have lamb legs. It’s mountainous and has a forest, so we hunt and cook deer leg or wild boar”, tells chef. Usually for Christmas, chef serves smoked salmon because they can keep them long during wintertime. It’s part of the preserving process for fish and meat. So its part of the Christmas tradition to have smoked salmon for chef Gilles. It is a typical dish to have during Christmas in France. They have changed it a bit in Jakarta. “We used barramundi because it is much lighter. It is lightly smoked and steamed with a little champagne. Champagne is also festive. This is a light dish you can eat after eating so much on Christmas eve, Christmas day, the day

88 | www. thefoodiemag.com

after Christmas”, explains chef. This Christmas, chef will serve deer leg or venison leg roasted with nice mushrooms and served with cranberries. Cranberries so the sweetness balances the dish out. It neutralizes the gaminess of the meat. Nowadays, the game that we find is not as strong as they used to be. You don’t even have to hang the meat for two weeks before

cooking. We now have softer and healthier meat that has little fat and is very lean. Chef likes it because it is tasty especially when served with carrot curry. The kids also like it. La Galerie De Dietrich conducts regular cooking classes each month, don’t foget to check them out. You can reach them at Tel: +62 2171 80349, Email: marketing@ kitchenatelier.co.id

AMUZ Gourmet Restaurant | The Energy Building 2nd floor, SCBD Lot 11A, Jalan Jend. Sudirman Kav 52-53, Jakarta T: +6221 250 5064 | www.amuzgourmet.com | Twitter: @amuzgourmet

B R O U G H T TO Y O U B Y D E D I E T R I C H

www. thefoodiemag.com | 89

TRIED AND TESTED

SMOKED BARRAMUNDI, SALMON ROE, DAIKON AND SNOW PEAS WITH CHAMPAGNE SAUCE Serves: 5

INGREDIENTS: 750gr 250gr 250gr 150gr 50gr 100gr 50gr 1 bunch

Champagne Sauce 75gr 100gr 150gr 100gr 25gr 125gr

STEPS

For Barramundi { 0b_R aUR SVYYRa dVaU `NYa S\_ U\b_` DNÙ N[Q `Z\XR YVTUaYf { =YNPR V[ N àRNZ ]N[ N[Q àRNZ S\_ ZV[baR` \[ 1R 1VRa_VPU Steam Oven.

90 | www. thefoodiemag.com

Barramundi fillet, skin-on, divide into 5 Snow pea, julienne Japanese radish (daikon), julienne Salmon roe (Ikura) Butter Champagne Cooking cream Chervil Salt & pepper to season Shallots Dry white wine Fish stock Cooking cream Salt, to taste Whipped cream Champagne

{ /YN[PU aUR WbYVR[[RQ `[\d ]RN N[Q QNVX\[ S\_ ZV[baR V[ boiling water. Refresh them in ice water immediately. { ?RURNa aUR cRTRaNOYR dVaU ObaaR_ N[Q dNaR_ ]_V\_ a\ serving.

B R O U G H T TO Y O U B Y D E D I E T R I C H

For Champagne Sauce { ?RQbPRQ dUVaR dV[R N[Q ÙNYY\a` b[aVY aUVPXR[RQ { 1RTYNgR dVaU SVÙ à\PX N[Q _RQbPR a\ ! ]\_aV\[ N[Q NQQ cream. { /_V[T a\ O\VY `RN`\[ N[Q `VZZR_ S\_ ZV[baR` @Ra N`VQR S\_ 10 minutes. { @a_NV[ aUR `NbPR N[Q NQQ V[ PUNZ]NT[R N[Q dUV]]RQ P_RNZ

De Dietrich DOV1145X - 45cm Built-in Steam Oven :V[VZbZ RSS\_a ZNeVZbZ SYNc\b_` The De Dietrich steam oven is the ideal kitchen appliance as it allows you to do steam cooking of meat, fish, vegetables and gentle preparation of soup (without double-boiling), casseroles and desserts. Compared to traditional cooking for vegetables, fish and meat, steam cooking is the most ideal cooking method as it can retain much more delicate nutrients, minerals and trace elements. Steam cooking is also the most ideal method for cooking fish as it fully retains the fatty acids or omega 3. It is also ideal for gentle defrosting of meat and vegetables (without cooking), as well as reheating of food (food will not harden or dry up). The steam oven is also great for rehydrating dried fruits as well as to blanch fresh vegetables without losing the vitamins and minerals. To Serve { =YNPR aUR WbYVR[[RQ cRTRaNOYR \[ aUR PR[aR_ \S aUR ]YNaR N[Q place the barramundi on top. { =\b_ ad\ aNOYR`]\\[ \S `NbPR \cR_ aUR SV`U { =YNPR \[R aRN`]\\[ \S VXb_N \[ a\] Q_R``RQ dVaU PUR_cVY @R_cR immediately.

Prepare different cuisines at the same time... With the gentle steaming method whereby the flavours and aromas of the food are sealed in, you can prepare sweet and savoury cuisines at the same time, without cross transfer of tastes and aromas. Food requiring different cooking time can also be prepared together without over-cooking! As steam cooking requires no oil or seasoning, you can savour fat-free food in its freshest and most natural taste! For more information on stockists, visit La Galerie De Dietrich today! LA GALERIE DE DIETRICH Jl. Kemang Raya No. 17, Jakarta 12730 Tel: +62 2171 80349 marketing@kitchenatelier.co.id

www. thefoodiemag.com | 91

NCHANK TAMBERANG – THE NOMAD CHEF by RIAN FARISA photographs by DENNIE RAMON AND NCHANK TAMBERANG’S PERSONAL COLLECTION

.` N [\ZNQVP PURS dU\ UN` O_\NQ Re]R_VR[PR d\_XV[T V[ U\aRY` N[Q also hosting his own shows, Chef Nchank Tamberang shares his recipe of success with us.

STUFF OF LEGEND

nwittingly, during our visit to Yogyakarta and when we stayed in a beautiful bijou hotel, I would never have imagined to actually encounter a highly experienced chef from behind the kitchen. During breakfast time, the a la carte dishes were pleasing me both in taste and presentation and I took a long time to actually browse the menu only to find that it is quite unexpected to see intelligent dishes from it. It is true that Yogyakarta is currently improving itself to be modern in many terms and especially to maintain its stature as a culinary tourist destination of Indonesia. That’s why even in a small hotel like the one we stayed at, the design on every department was well-thought of and proudly local. Now, to find the individual behind the good use of the kitchen was a quest that I embarked upon during my stay there and then I finally met Chef Nchank Tamberang. If you are asking what’s with his first name, well, it is a stylized name and that is something that some people would modify out of the original spelling - especially for Sundanese or native Betawi like this particular chef. By the way, many people would have known him from cooking shows or some commercials, but apparently, his experience shows that the reputation that he enjoys

94 | www. thefoodiemag.com

now come from his broad experience working in hotels, resorts, and restaurants. “For me personally, managing a restaurant brings flexibility and that’s why I can undertake other tasks such as being a consultant and occasionally as a host”, he says. Chef Nchank began his career after graduating from Trisakti’s tourism school at several hotels before finally reaching the prestigious Jakarta Hilton International back in the early 1990s. At this hotel, Chef Nchank confidently undertook challenging tasks to further test himself and also to build his skills as well as his reputation. “When asked, I would gladly accept the tasks to cater many functions that require several days work by myself and serving hundreds of people. That includes the time when we cater to VIPs such as Yasser Arafat or Margaret Thatcher and events out of Jakarta”, says Chef Nchank retelling his history with Hilton. After that, the chef embarked on an adventure at several hotels as Executive Sous Chef in Hotel Gran Mahakam Jakarta and Novotel Lombok as well as at several other resorts and restaurants. Judging from his track record, apparently what Chef Nchank enjoys most is to always be involved as a part of the pre-opening team of restaurants. “It’s always challenging to open new

restaurants such as when I started with California Pizza Kitchen in Jakarta and up until now here in LOKAL Hotel & Restaurant. However, it feels good to see if our babies become huge and successful”, the chef continues the story. Now, Chef Nchank travels between Jakarta and Yogyakarta if he has to attend events such as cooking demos, TV programs, and to also promote his books. “Like I said before, because of the flexibility of time, I always have the chance to write a cook book. Just this year, finally I was able to publish ‘Betawi Punye Rase’ or in the past such as practical recipes for infants and for beginners”, explains Chef Nchank. In his pastime, the chef travels around on his white motorcycle around the town to scour for the best food in town. “Sometimes it may not be easy to adjust my palate with Javanese-style food, so when I suddenly became whimsical, all I need is just to fry an egg with warm rice and a dash of kecap manis”, says the chef laughing. Who knows what will happen after his adventure now in Yogyakarta. Could it be that he will become a consultant of a new venture or even opening up his own restaurant in the end? For Chef Nchank now, it appears that life is not about staying long in one place. Clearly his thirst for adventure that involves good food will not be quenchable pretty soon.

STUFF OF LEGEND

www. thefoodiemag.com | 95

PA N T R Y 1 0 1

Desserts from Around the World by KYLE GREGORIO

Mince Pies – England

bûche de Noël – France

Melomakarona – Greece

Christmas just wouldn’t be Christmas without mince pies. Why? Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then, they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy. Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many.

The first Christmas yule log cake, or bûche de Noël, recipe was cleverly created in the late 1800s by a French pastry chef looking to replace and pay culinary homage to the original yule log tradition. This new, gastronomic tradition caught on in spectacular fashion, and the Christmas dessert is now celebrated worldwide. Decadent doesn’t even begin to describe the dessert and we’re fortunate that this sort of a treat is a once a year affair – reserved for the solstice or for Christmas. The traditional bûche is made from a genoise or other sponge cake, generally baked in a large, shallow Swiss roll pan, frosted, rolled to form a cylinder, and frosted again on the outside. The most common combination is a basic yellow sponge cake, frosted and filled with chocolate buttercream.

The Melomakarona (Greek honey cookies) is a dark, decadent, succulent cookie, juicy and dripping honey all over the place. They are one of the most popular treats throughout Greece during the Christmas Holidays and their intense homely smell makes every house smell like Christmas. They represent what the Greek Mediterranean diet is all about: delicious food made with good-foryou ingredients. Melomakarona are made with olive oil, honey, orange juice, and walnuts but also flour and sugar. So on the one hand, yes, these sweets have plenty of sugar, and on the other hand the olive oil, the honey, the orange zest and the walnuts are all sources of antioxidants.

96 | www. thefoodiemag.com

PA N T R Y 1 0 1

Have yourself a very sweet Christmas with our collection of festive desserts from all over the world.

Panettone – Italy

Stollen – Germany

Christmas Cake – Canada

There are many legends as to the origins of panettone, sweet bread that is enjoyed during the Christmas and New Year holidays in Italy. Traditionally, it is made from a sour dough starter and rises at least three times. Often, it is in the shape of the cupola at the top of a church with a tall base and fluffy top. Because of the time that it takes to prepare, 3 days to a week, and the expense of the various ingredients, most people do not make their own panettone. It is purchased and given as precious Christmas gifts. Premium manufacturers are admired and their panettone can be quite costly.

Stollen is thought to have originated in Dresden in the 1400s. However, at that time the Catholic Church, as part of the fasting rules in preparation for Christmas, forbade the use of buttermilk during Advent. Thus, the stollen of the middle ages was a somewhat tasteless pastry. German Christmas bread goes by many different names in German: Stollen, Dresden Stollen, Strutzel, Striezel, Stutenbrot, or Christstollen. The traditional German cake, is a colorful collection of nuts, raisins, currants, candied orange and lemon peel, traditional spices of Christmas such as cinnamon, nutmeg, cardamom, mace or cloves, brandy or rum and lots of butter. Legend says that the Stollen in its typical shape with the white layer of icing sugar symbolized the Christ Child wrapped in diapers.

No Canadian Christmas is ever complete without a classic Christmas cake on the table. It is made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits. Though many recipes may, at first glance, look complicated it is, in fact, very easy if you prepare and weigh all the ingredients, and line the tin before you start. Christmas cake should be made two months before Christmas for it to be fed at regular intervals with brandy, helping to mature the cake. However, if you are making it later, don’t worry, it will still taste good. If you have time, you can also soak the dried mixed fruits the night before in a little extra brandy and proceed with the recipe next day; this creates an even more moist cake.

www. thefoodiemag.com | 97

W H AT C H E F E AT S

ith a mixture of fluent Bahasa Indonesia and English as well as his big stature, Chef Antoine Audran is easily recognized. Twenty years of living in Indonesia has brought him to get along very easily with the people and that’s what I saw when he greeted many fellow business owners inside Pasar Santa. Recently, he rented two kiosks and provided a good space for her wife to start her simple pasta business. “Whenever I’m here in Jakarta experimenting with produce that we got from the countryside, I will always be around here to drop by at my wife’s café and grazing around for good stuff around Pasar Santa”, says the chef who proudly admits that he can have his lunch three times when he’s with the right crowd. You can say that Chef Antoine Audran is my personal hero on French food. Years ago, I was very fortunate to enjoy French dishes that he cooked personally at his former restaurant - Java Bleu. I never thought that real French food ultimately does not always require finesse with presentation, but it’s also like us here in Indonesian – the food has to be good and fulfilling! Clearly, years of working with five-star establishments gave him clear understanding that, eventually, people wanted their food to look more than a feast for the eyes. Working in both France and England didn’t stop young Antoine to travel around the globe and headed towards the unknown parts of the world during the era of dictators around 30 years ago. “Not only in hot kitchens, I started early also to learn about managing when I was assigned as the head chef to supervise airline meals owned by Air France back in Africa”, he says. A few years later, Chef Antoine moved to Le Meridien Baghdad nearby the presidential palace where he often catered to high ranking officials including Saddam Hussein himself. “Iraq is a beautiful country and I love the people so much. The food was unique and I was lucky to experience Iraq when it was still peaceful”, the chef reminisces. Finally he set foot in Indonesia after a few years in Thailand and has done so many things from opening up his own restaurant and now in a food Research and development business specializing with local produce. That’s also why we asked him to take us to his favorite local hunt for Indonesian food. “I always enjoy the original Sate Padang Ajo Ramon here in Pasar Santa. We are lucky that it is not too crowded today!” he says while ordering a plate full of sate campur with rice cakes. Well, there’s a reason why he brought us there in the first place before we went on to scour the lively Pasar Santa, grazing around what it has to offer, and of course, talking about food!

98 | www. thefoodiemag.com

ANTOINE AUDRAN by RIAN FARISA

With forty years of experience working in many kitchens across the world and covering the roles of executive chef, restaurant owner, and spearheading the Research and development about food, we were drawn to know more about Antoine Audran and what he really likes to eat here in Indonesia.

Over 11 million products, easy and secure. Discover more at www.periplus.com no additional charges guaranteed