THE FOODIE MAGAZINE SEPT 2014

A Fabulous

FOODIE FESTIVAL INSIDE

Alluring Auckland Tabula Rasa Dynamic Duo: Good4Eats Chocolate Surprise

Sep 14 | volume 1, Issue 08 Rp. 55,000 | S$ 8.00

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P U B L I S H E R ’ S N OT E

A FABULOUS FOODIE FESTIVAL Welcome to our first print edition. After eight issues as a purely digital magazine we have decided to launch our print edition. We would not have made this tremendous leap without the support of all of you, our dear foodie readers and loyal advertisers.

Thank you!

We celebrate this mini milestone with our Fabulous Foodie Festival issue. Inside this issue you will find many ideas on how to host your own small (or big) parties at home as well as some celebratory stories we all want to share with you. We start off with Good4Eats and Umabo chefs Fernando Sindu and Ivan Wibowo preparing an easyto-do-at-home dinner party menu. Their flavors are crisp and bright, and the dishes will definitely wow your friends. Another foodie couple, chefs Adith Pratama and Talita Setyadi create decadent chocolate desserts with Pod Chocolate. We also join the cast and crew of upcoming feature film Tabula Rasa as they sit down at table and eat the same delicious food on the film. As a bonus, Chef Adzan Tri Budiman shares with us his recipe for Dengdeng Bakar Batokok Lado Mudo which is a definite must-try!

We join Chef Farah Quinn as she eats and drinks her way around Auckland and Waihike Island in our Went There Ate That Section. Plus a slew of profiles of amazing foodies. Chef Deden Putra, executive pastry chef of The Peninsula, New York chats with us and shares how he has managed to conquer New York in A Foodie’s Life. Plus foodie confessions from Stanislaus Hans Danial Subianto and Reza Setiawan. And in her monthly column, I join Chef Maya Aldy as she cooks a healthy dinner party. And in Tried and Tested, Chef Andrea Peresthu of Javanegra Cooking Atelier shares with us the best paella in town.

This first print edition is full to the brim with loads of tasty food and excellent content. We hope you enjoy reading through it as we have extremely enjoyed eating and drinking as we made it.

From now on, you will find The Foodie Magazine at the best hotels, restaurants and cafes, and at fine bookstores. Our digital edition will still be downloadable on SCOOP. Grab your copies now!

A Fabulous

FOODIE FESTIVAL INSIDE

Alluring Auckland Tabula Rasa Dynamic Duo: Good4Eats Chocolate Surprise

JED V. DOBLE Sep 14 | volume 1, Issue 08 Rp. 55,000 | S$ 8.00

nted issue! st Our 1 pri

Photograph by DENNIE BENEDICT

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Founder

Richmond Blando

Publisher Jed V. Doble

Managing Editor

Kyle Gregorio

Art Director

Juke Bachtiar

Photographer

Dennie Benedict

Contributors

Himawan Sutanto Rian Farisa Adithya Pratama Ellyna Tjohnardi

Administration

Boedy Astuti

Distribution

Mukti Pelupessy

PT. NUSA BINTANG LESTARI Jl. Gunawarman no. 16 • Kebayoran Baru South Jakarta • Indonesia Tel: +62 21 2905 3959 www.thefoodiemag.com

Grey Pearl Collection

La Galerie De Dietrich: Jl. Kemang Raya no.17 Jakarta - Indonesia 12730, Phone +62 718 0349, Email: info@kitchenatelier.co.id

C O N T R I B U TO R S

THE GUEST LIST

HIMAWAN SUTANTO

RIAN FARISA

ADITHYA PRATAMA

ELLYNA TJOHNARDI

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.

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.

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!

Ellyna is knee-deep in a love- hate relationship with food (like most girls are), she started my food blog culinarybonanza. com more than 2 years ago. As an acute sweet tooth, she has no difficulty eating dessert as the main course. Despite being Asian, she believes that she was born with a Westerner’s palate because of inexplicable affinity for bread, wheat and cheese instead of rice and noodles.

Photographer

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Writer

Writer/Stylist

Writer

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

The Foodie magazine volume 1, Issue 08

Things That Make You Go Yum 12 Fabulous Foodie Festival

At The Dinner Table by Richmond Blando 14 Pizza Class Part 1

The Foodie’s List 16 C’s Brunch To Table 18 Michelin Star Cuisine by Chef Michel Sarran 20 The Two Davids 22 Ku De Ta’s I Am An Angel 23 Linamnam 24 Sake+ 25 California Pizza Kitchen 26 Two Decades Old And Counting…

27 Fitzroy

Cover Feature: Fabulous Foodie Festival 28 36 42 44 48 52

The Dynamic Duo Feeling Blu Summer Loving Mastering Simple Canapes Chocolate Surprise A Good Reason To Gather

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

Real Food Concept 58 Party Poppers

Went There Ate That 60 Alluring Auckland

Tried And Tipsied 66 Biting The Bulleit 68 A Legend Re-Shaken

Taking It To The Streets 70 Rujak Jangkung 212 Megaria 72 Bubur Cikini H.R. Sulaiman Cirebon

Iconic 74 Gado-Gado Bonbin

A Foodie’s Life 76 Chef Deden Putra

Confessions Of A Foodie 80 Stanislaus Hans 82 Reza Setiawan

Maya’s Musings 84 The Healthy Dinner Party

Tried And Tested 88 The Best Paella In Town

Stuff Of Legends 92 Yongki Gunawan

– The Masterful Cooking

Instructor

Pantry 101 96 The Spirit of the Party

What Chef Eats 98 Sean Macdougall

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

Things That Make You Go Yum is monthly column featuring our choices of the best

by RIAN FARISA

food photos on Instagram. If you think you have a great photo worth sharing with us, tag it with #TTMYGY and @TheFoodieMag

@abeckett77 @caterez

@bespokecaterers

@crixtwist

@dailydose8

@ellywithofs

@empireprcpt

@ellagofton @george _ hil123

@jasonriley54 @kel _ phiri

@kitmesures 12 | www. thefoodiemag.com

T H I N G S T H AT M A K E Y O U G O Y U M It’s time to party! ... We scoured Instagram for you best party food photos! We are very proud to feature them in our first printed issue of The Foodie Magazine. Check them out!

@sodamndomestic @mientablog

@kscarane @sweetapplerach

@nood _ eatnourishinspire @picturesqueplate

@noreenwasti

@polly.brigaderia

@riverbarandkitchen

@sprinkled _ joy

@mchladm

@salomiejk 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

Pizza Class Part 1

H

ow often do we find ourselves cheapening the moments given to us? Sacrificing sleep so we can catch a show that we’ve been putting off or squeezing in a trip to a masseuse because our appointments got cancelled. We walk off or sleep with a smile in our face shrugging it off as a moment of guilty pleasure.

There is nothing wrong with all of that.

But from time to time, I find that planning out a few hours or so instead of living in spontaneity has it’s own set of rewards. It’s not about you being a good partner, son, husband or father; it’s just you being you. For me, I have found the joy of cooking as a stress reliever most of the time. The best part is, when I am learning a new recipe, I reap the benefits (both

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successes and failures) of the activity.

During the summer, I wanted to improve my pizza making skills and as fortunes would have it, my trip to New York gave me the opportunity to enroll in a pizza school to do just that, since every pizza-purist will tell you that NYC has one of the best pizzas in the world.

The school was called Pizza A Casa and all it took was an afternoon and they guaranteed that you would walk away with the knowledge of creating the best pizza you will ever create at home.

Pizza A Casa simply translates to Pizza at Home, is owned and run by Mark Bello, a native New Yorker who spent a good decadeplus of refining his recipe. But more to the recipe imparted, Mark is as passionate about teaching as much as he is about cooking.

As I walked in one Sunday, sweating from the summer heat, I was taken aback with the “school”, which is actually just a class, because it looked like a small restaurant with an eclectic group of about 8 students, from the young-ones to the “young-once.”

The class took about two hours, it was completely hands on and it did not matter if one was experienced or not. I learned about all the pitfalls and mistakes that I have been committing all those times in the first 30 minutes and at the end of it, I did walk away making and tasting great pizza, it was almost hard to believe that I made it with my own hands.

Next month, I will impart to you what I learned in those two hours and hope that pizza making at home will catch on among our readers.

F O O DI E L I S T S

01

C’s Brunch To Table

by JED DOBLE photographs by C’s

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C’s Steak & Seafood Restaurant at the Grand Hyatt Jakarta recently launched their new Brunch to Table weekend experience, livening up the hotel’s offerings.

F O O DI E L I S T S

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he brunch scene is starting to pick-up, with many Jakartans seeking delicious and fanciful places to spend their weekends. The Grand Hyatt Jakarta through its C’s Steak & Seafood Restaurant takes advantage of this and has recently launched their Brunch To Table weekend menu. Unlike some other hotels which opt for the traditional buffet brunch, C’s serves up dishes ala carte but they don’t scrimp on the creativity and flavor.

Chef de Cuisine Matt Demery and his culinary team have created exciting brunch dishes to share with guests. The Brunch to Table focuses on sourcing locally produced ingredients, by doing so, they aim to support local farmers and aim to present dishes with only the freshest ingredients to the table every day. Patrons will be very happy with the new dishes, which all have vibrant flavors to please any palette.

Notables on the brunch menu we tried include: their selection of dim sum, wood oven fired bagels with gravlax and cream cheese, fried chicken in a delicious honey

C’S STEAK & SEAFOOD RESTAURANT | Grand Hyatt Jakarta, Jalan M. H. Thamrin Kav. 28-30, Jakarta | T: +62 21 29921234 www.jakarta.grand.hyatt.com

barbecue and chilli sauce (my personal favorite), croissant French toast with creme anglaise and apples, Belgian waffles with mixed berries and whipped cream and yummy banana crepes with Nutella and whipped cream.

And what better way to enjoy the weekend more than with some tantalizing cocktails. Complimenting the very interesting list of brunch dishes, are a selection of brunch cocktail jugs. Our favorites include: Cucumber, vodka, and apple; Illusion Boulevard: midori, triple sec, blue curacao, pineapple and orange; Mojito, and White Sangria. For those who prefer to behave during brunch, there is also a creative list of mocktail jugs. Home-made Lemonade, Virgin Mojito, Beety Ginger Ale, Rucuh Asam Jawa: organic tamarind, ginger, palm sugar, orange; and a selection of flavored iced teas.

With each hotel gearing up for stiff competition, the C’s Brunch To Table treat is a fresh new way to enjoy the weekend with friends and family.

www.thefoodiemag.com | 17

F O O DI E L I S T S

02

Michelin Star Cuisine

by Chef Michel Sarran

by JED DOBLE photographs by MANDARIN ORIENTAL JAKARTA

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Mandarin Oriental, Jakarta’s French restaurant, Lyon, hosts two-Michelinstarred chef, Michel Sarran from the Michel Sarran restaurant in Toulouse from 18 to 20 September.

F O O DI E L I S T S

By Two Michelin Starred Chef Michel Sarran Degustation Menu Les Amuses Bouche Foie Gras De Canard From Perigord Warm “Belon” Oyster Broth Lobster Tempura And Spice Mango Pulpe Marinated With Combawa, Nori And Aquitaine Caviar Hiramasa Kingfish Line Caught, Aubergine Cream With Idiazabal Cheese “Marmitte Basque, Sauce Ttoro” Sole Golden Roasted With Lemon Confit Butter Cappelletti “A La Tome Du Soulor” Cheese Boeuf Black Angus From Nebraska And Foie Gras In Tonkatsu Pulpe Of Root-Tubercule, Lemon Zest And Bresaola Crisps Cheeses From Our “Maître Fromager” Fresh And Perfectly Matured.

Le Pre-Dessert Haricots Tarbais Light Old Rum Mousse And Coconut Milk Glazed Marroons Ice Cream Mignardises & Gourmandises

C

hef Michel is known for his devotion in highlighting local produce from the southwest of France, his cooking tells the story of his personal memory and experiences. One of his award-winning dishes, Soup de Foie Gras was one of the dishes that he created during his early days of working with one of the foremost French chefs, Alain Ducasse at Le Juana by the seaside of Juan-Les-Pins.

It was here that Chef Michel exquisitely combined Midi-Pyrénées best produce, the delicate foie gras with local oyster, making it the epitome of his culinary creation.

“French cuisine in Midi Pyrénées is a generous cuisine, strong in taste and very rich. It is a very rural area where farmers need calories to perform agricultural labor,” Chef Michel tells us. Many products revolve around the duck: which of course include foie gras and confit de canard.

But there are many other products with a

strong identity as the Périgord truffle, lamb from the Pyrénées, pigeon of Lauragais, the Tarbes beans and also many vineyards with all the colors of wine and Armagnac.

Chef Michel loves to work with truffle because of its powerful character. “I like to play with that product, trying to tame the unique character. Truffle doesn’t let you go where you would like to go.” Another favorite ingredient of Michel is foie gras, it forms an integral part of his origin and his family story.

Chef Michel draws inspiration from many cuisines and produce from other parts of the world too. “For me, cooking is a real form of expression in which I narrate my life: where I’m coming from of course but also my personal life, my travels and meeting other cultures, other ways of cooking, new spices.” He then mixes all these experiences and shows them on his plates.

LYON | Mandarin Oriental, Jakarta, Jalan M.H. Thamrin, Jakarta | T: +62 21 2993 8888 www.mandarinoriental.com/jakarta | Twitter and Instagram: @mo_ jakarta

We are all excited to meet Chef Michel and taste his wonderful cuisine. “My trip to Jakarta fits perfectly in my continued search of newness. This is my first trip to Indonesia, and I cannot wait to satisfy my curiosity!”

During his visit, Chef Michel will present some of his signature dishes that combine local produce with influences from all over the world. Guests can enjoy chef Michel’s award-winning dishes on a three-course menu, four-course menu or a six-course degustation menu. For those who prefer to have an up-close dining experience with Chef Michel, you can book a Chef’s Table with a minimum of four people and maximum of six people. You can also sign up for a cooking class which includes a two-course lunch. For more information, get in touch with the Mandarin Oriental, Jakarta.

Selamat datang ke Indonesia, Chef Michel.

www.thefoodiemag.com | 19

F O O DI E L I S T S

03

M

arina Bay Sands reprises it’s successful Epicurean Market this month with the participation of some of the resort’s stellar cast of celebrity chefs. To be held on 12-14 September 2014 and part of the property’s Formula One celebratory offerings.

Two of the most sought after chefs who will be at the Epicurean Market will be David Thompson and David Myers. Chef Thompson comes fresh from his first place ranking at the Asia’s 50 Best Restaurants and soon to launch his Long Chim restaurants at Marina Bay Sands. Los Angeles based Chef Myers is a Food & Wine Magazine Best New Chef awardee and will also soon open his own restaurant at Marina Bay Sands. We got to interview the two Davids before they arrive in Singapore.

The Foodie Magazine (TFM): Chef, your love of Thai cuisine and of its street food has given birth to Long Chim. Tell us more about it.

Chef David Thompson (CDT): Long Chim means “come and taste” and that is exactly the sort of menu and experience we’re going to create at Marina Bay Sands. It is a broad, happy invitation for people to have authentic Thai food as it is served on the streets of Thailand, and now in Singapore at Marina Bay Sands. It will differ from the other celebrity chef restaurants in its simplicity, accessibility and affordability.

TFM: What should we expect from you at the Epicurean Market?

CDT: I think I’ll be serving one or two quick dishes, ones found on the streets and yet easy to cook and eat at home. I suspect a krua gai will find its way onto the stage and later people’s plates. This is some charred rice noodles with squid, celery, chicken and spring onions. But what really makes it a treat is the Sriracha sauce, a smart chilli condiment that gives the zesty kick to it all. That’ll be one of the Long Chim dishes at the Epicurean Market.

TFM: Why do you think Thai food is so universally liked?

CDT: I could talk about the diversity of ingredients, the regional variation, the venerable heritage and sophisticated techniques but to put it simply, it’s because it tastes so good.

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The Two Davids

by JED DOBLE

Two giants of the food world, David Thompson and David Myers headline the Epicurean Market at Marina Bay Sands this September. The Foodie Magazine gets to speak with the two Davids before the event.

F O O DI E L I S T S

TFM: Chef, please tell us about your cuisine.

What type of food do you like to cook?

Chef David Myers (CDM): The concept in Marina Bay Sands will be centered around the idea of small bites and plates that are meant to be shared. The menu will be inspired by my travels in Asia, developed with a modern California edge. Our cocktail program is being designed by a team from Tokyo and New York City, which I believe to be the most progressive cocktail hubs in the world.

The ingredients used will be sourced locally, throughout Asia and California.

TFM: What should we expect from you at the Epicurean Market?

CDM: We will be serving small bites that are representative of the style of food which will be offered at the new Marina Bay Sands concept. You can expect vibrant and unique flavors mixed with fun textures.

Events like the Epicurean Market are wonderful opportunities for guests to get a glimpse of a chef’s vision and sensibility. In addition, coming together with other chefs in a tasting environment allows for casual interactions and interesting conversations.

Outside of our own kitchens, we can share, appreciate and enjoy the work of colleagues.

TFM: What are you looking forward to eat in Singapore during your visit?

CDM: Earlier in my career, I spent time in Singapore with Raffles Hotel for the opening of JAAN, a new concept based on royal Khmer cuisine then. I loved the city then, and I love it now. It’s wonderful to return by way of Marina Bay Sands, which I consider to be the most iconic project in Southeast Asia.

It’s exciting to explore the unique ingredients and flavors that have inspired me for many years. I will be visiting the local markets to learn more about local ingredients and cuisines, as well as its flavor profiles. It will be interesting to experiment with the local produce in my cuisine.

by SAM POLCER

MARINA BAY SANDS | 10 Bayfront Avenue, Singapore 018956 | T: +65 6688 8868 www.MarinaBaySands.com | Facebook: Marina Bay Sands | Twitter: @marinabaysands

We are looking forward to meeting the two Davids at the Epicurean Market this month, The Foodie Magazine will be updating you with all the fun foodie events going on.

Watch out for our posts.

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F O O DI E L I S T S

04

KU DE TA’s I AM AN ANGEL

The Iconic Bali lifestyle destination KU DE TA, hosted its 12th annual I’m An Angel charity event to raise funds for programs that will support Bali’s rural communities.

by JED DOBLE

T

he 12th annual event featured a feast from David Thompson, live entertainment and an auction, with all funds raised directly supporting I’m An Angel’s mission of empowering Bali’s most underprivileged and rural communities through the implementation of sustainable programs in the areas of education, nutrition and water safety.

Chef David Thompson of Nahm in Bangkok, Thailand, who is known for his adoration of Thai flavors, orchestrated a five course meal, showcasing a colorful array of authentic Thai delicacies. Chef Thompson’s Nahm restaurant in Bangkok’s Luxury Metropolitan Hotel is consistently ranked amongst the best restaurants in the world,

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having most recently been named to the prestigious World’s 50 Best Restaurants list at No. 13, as well as the No. 1 restaurant in Asia according to Restaurant Magazine. Chef Thompson cooked alongside KU DE TA’s chefs Ben Cross, Stephen Moore and Pastry Chef Will Goldfarb.

The gala also featured a performance by the multi-talented Dira Sugandi, an Indonesian jazz singer and actress. In 2009, she was awarded the Indonesian Young Jazz Talent award at the Jakarta International Java Jazz Festival where she sang a duet with Grammy award-winning singer Jason Mraz.

Dira also performed a duet with Italian tenor Andrea Bocelli during his first-ever concert in Indonesia.

KU DE TA | Jl. Oberoi No.9 Seminyak Benoa Kuta Selatan Badung Bali, 80361, Indonesia +62 361 736969 | www.kudeta.net | Twitter: @kudetabali

F O O DI E L I S T S

05

LINAMNAM!

by KYLE GREGORIO

Celebrating 65 joyful years of friendship between Indonesia and the Philippines, Shangri-La Hotel, Jakarta will showcase an array of the Philippines’ best dishes cooked by Filipino chef, Jam Melchor.

T

he Philippines’ own Chef Jam Melchor designed the menu.

Growing up in Pampanga, one of the country’s culinary centres, the young Jam decided to pursue his love for cooking by undergoing formal education, earning his diploma in culinary arts.

SATOO’s Chef de Cuisine, Roxanne Castillo, who is also Filipino, will assist Chef Jam in the event. Roxanne has recently moved from Edsa Shangri-La, Manila to join the Shangri-La Hotel, Jakarta’s family.

Filipino food has a deep and complex taste that is described as linamnam. Literally meaning “deliciousness”, yet signifying much more, it is the root word for malinamnam, which is how a Filipino might describe the tastiness and aroma of a dish.

Guests can enjoy Filipino cuisine at SATOO during breakfast, lunch and dinner or at the Lobby Lounge through the welcome Pilinut, a Philippine-themed high tea with special mocktails and cocktails.

Breakfast at SATOO offers such dishes as Beef Tapa (Dried Beef), Pancit Luglug (Noodles topped with Hard-Boiled Eggs, Shrimp and Chorizo), Suman (Glutinous Rice cooked in Coconut Milk), Pinoy Congee and Tinapa (Smoked Fish).

For appetisers, guests can try Ensalada Filipina (Filipino Salad), Gen-San Tuna Ceviche with Pomelo; Garlic and Chilli Bicolano Suso; Adobo Sushi with Watermelon Atchara; Fried Vegetables and Tokwa Lumpia (Spring Roll); and Kesong Puti (White Cheese from Unskimmed Carabao’s Milk) stuffed with Kalabasa Blossoms.

Main courses will include exotic options, such as Kaldereta Pot Pie (Stew Pot Pie), Baked Beef Morcon (Beef-Stuffed Roll), Crispy Beef Ribs South Cotabato, Chicken Galantina (Stuffed Chicken), Pineapple and Tinapa Fried Rice, Adobo Fried Rice, Pocherong Manok (Chicken Stew), Taro Leaves in Coconut Milk and Paksiw na Bangus (Milkfish cooked with Vinegar, Onions, Eggplant and Bittergourd).

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

SATOO will also set up a special section for the archipelago’s favourite pork dishes, such as Boneless Lechon Balamban (Roasted Pork), Bagnet Ilocandia (Air-Dried Crispy Pork Belly), Pork and Chicken Adobo, Pork Estofado, Lechon Paksiw (Pork cooked in Vinegar), Hamonado (Pork cooked in Pineapple Juice) and Crispy Pork Belly Begukan.

To complete the Philippine culinary journey, guests can relish in the country’s famous desserts, such as Halo-Halo, Lelut Mais (Sticky Rice with Corn), Quezo de Bola Cheesecake, Pinoy Fruit Salad, Mango Otap Mille Feuille, Banana Langka Turon (Deep-Fried Banana Rolls) and Classic Leche Flan (Creme Caramel Custard).

The activity is primarily sponsored by the Philippine Department of Agriculture, together with Shangri-La Jakarta and Philippine Airlines, in partnership with the Philippine Trade and Investment Centre and the Philippine Embassy in Jakarta.

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F O O DI E L I S T S

06

SAKE+

by KYLE GREGORIO

S

ake+ is a unique restaurant concept featuring Japanese cuisine and the most complete sake range in Indonesia. From the owners of the VIN+ chain of restaurant and wine lounges, a pioneer in the city’s wine scene.

Izakaya’s are popular with the Japanese working class. They are popular amongst businessmen looking to relax after work with simple food and drink, are now one of the Japanese favorite types of eatery. Sake+ leverages on this social side of Japanese eating and drinking, offering a laid back environment for catching up with friends and family with a focus on quality food designed to share in stylish but comfortable surroundings.

Sake+ offers the most extensive selection of more than 100 varieties of sake

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From the Vin+ Group comes a new Japanese izakaya and sake bar.

and sochu in Jakarta. They also present creative sake and sochu cocktails, alongside a comprehensive list of wines, champagnes, beers and spirits.

The food at Sake+ revolves around sushi, robatayaki, yakitori and a chef’s omakase, a multi-course tasting menu prepared by the chef.

Its authentic izakaya-style menu has been designed to encourage diners to select a variety of dishes in an almost random fashion to be shared amongst the table so that a combination of tastes and flavors can be enjoyed.

The new venue on Jalan Senopati will definitely attract many of Jakarta’s fun-loving foodies, looking for new and exciting places to eat and hang-out.

SAKE+ | Jalan Senopati No. 54, Jakarta | T: +62 21 7250002 www.sakeplus.com | Instagram: @sakeplus

F O O DI E L I S T S

07

CALIFORNIA PIZZA KITCHEN

by JED DOBLE

CPK, the American casual eatery opens its latest branch in the heart of Kemang, serving our favorites as well as new and creative dishes.

C

alifornia Pizza Kitchen (CPK) opened its first restaurant in Beverly Hills in 1985. The owners combined their passion for food with fresh highquality ingredients to create innovative, hearth-baked pizzas such as The Original BBQ Chicken, Thai Chicken, and Jamaican Jerk Chicken, cooked in an open kitchen. The restaurant gave California a place in the pizza world alongside Chicago and New York. Their California twist on global flavors resonated with guests, and almost immediately, CPK became a bustling spot for business and family gatherings.

After the first location opened, they expanded from California to more than 250 locations in more than 30 states and 11 CPK Kemang | Jalan Kemang Raya no 37 | T: +62 21 7179 1606 Instagram: @CPK_JAKARTA

countries. But it didn’t stop there, until they eventually came to Jakarta.

Think Szechuan sauce, wontons and avocadoes, this American causal dining eatery gets inspiration from interesting ingredients that create incredible flavors. Aside from their famous pizzas, they have a broad selection of other distinctive made-toorder pastas, creative salads, appetizers and decadent desserts.

Their second branch in Kemang will give South Jakartans access to the famous menu CPK is known for throughout the world.

Dishes to look out for include: Spinach Artichoke Dip, a fabulous appetizer of lovely green spinach blended with melted cheese that goes perfectly with a plate of tortilla

chips. The Original BBQ Chicken Chopped Salad - CPK’s most popular salad since 1985, the flavorful tender barbecued chicken accompanied by a crunchy mix of chopped lettuce, black beans, sweet corn, jicama, cilantro, basil and crispy tortilla strips tossed in housemade herb ranch dressing and BBQ sauce. Pepperoni Supremo Pizza - CPK’s pepperoni pizza version reigns supreme with generous slices of pepperoni all baked with Mozzarella and Parmesan cheeses on a 13-inch crispy thin crust. Warm Apple Pie - made from Granny Smith apples, you get the tartness of the apples and the sweetness from the crispy brown sugar and Vanilla ice-cream on a savory pizza crust. The warm apple pie pizza is a nice ending to wrap up the meal.

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F O O DI E L I S T S

Restaurants come and go, that’s just the way it is. If even world famous franchises could succumb, then how would other independent, stand-alone restaurants fare against the competition?

Apparently, despite the odds, KOI is among the few that survived literally two waves of financial crises in Indonesian since its establishment in 1993.

08

Two Decades Old And Counting…

by ELLYNA TJOHNARDI

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ore than two decades ago, KOI, then under a different name and concept, opened its doors for the first time on the restaurant-lined Mahakam area in Blok M, South Jakarta. KOI was actually among the first middle range, stand-alone restaurants there.

Five years later, not long after the Indonesian financial crisis, Belgian Chef Benoit Claeys joined KOI as the Head Chef and coowner. That’s when KOI acquired its orientalsounding name, as well as a major update for the menu to include not just Asian, but also Western dishes. Then in 2002, KOI opened in Kemang area, which is well known to be expat’s residential & commercial centre.

KOI in Kemang opens daily from 8 AM until 12 AM, which is early enough to grab breakfast and late enough for post-work drinks. If you come here for breakfast, the recommended menu is the Steak & Eggs, a serving of 200gr Tenderloin with vigneron butter sauce, two eggs any style and grilled vegetables. This item used to be offered only

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on weekends, but by popular demand, it was made permanent on the daily menu.

The menu at KOI is a balanced combination of Asian and Western favourites as well as Chef Benoit’s unique twists, in terms of taste and presentation.

Expect a rather theatrical presentation, such as the A la Minute Smoked Salmon on Mango Salad, served inside a glass dome filled with oregano smoke, which dissipates in a rather dramatic fashion when the glass dome is lifted.

During lunch time, it would be common to find KOI packed with two different groups: the non-smoking wing by expat and their children, the smoking wing by executives from the offices nearby. Some of the lunchtime favourites are the Duck Confit, served on a bed of sautéed string beans and baby potatoes, or the Moroccan Lamb Sausage Merguez Spaghetti. For dessert lovers, the Red Fruit Pavlova served with vanilla ice cream & strawberry sorbet is a real treat for sweet tooths.

KOI KEMANG | Jalan Kemang Raya no. 72, Jakarta | T: +62 21 7195668 www.koiindonesia.com | Twitter: @KOIkemang

F O O DI E L I S T S

09

FITZROY

by RIAN FARISA

When Fitzroy first opened, people were instantly talking about Melbourne or Australian cuisine. What we found out about it with our own eyes was that it’s not all about the food, Fitzroy brings a piece of nostalgia from the legendary neighborhood of Melbourne to Jakarta.

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s we all know, the original neighborhood is a den of creativity filled with commissioned murals, bookstores, indie apparel and footwear designer stores, and those who frequent underground pubs that serve great food, drinks, cocktails, and live music all day.

So if you’re heading up to the top floor of the building where Fitzroy resides, you will find yourself back in familiar terrain, especially for those who miss Melbourne a lot. The bohemian eclectic interior style that incorporates homey elements, flowers and metals, and Japanese earthy-tone

furniture with an island bar in the center part of the gastropub has become the factors that makes Fitzroy well-liked among youngsters and sundowners.

The ambiance is also another wow factor here. For hipsters of modern indie bands and oldie goodies that tune in right away with nowadays genres, you can all rest easy with the semi dancing treat and ear comforting tunes coming from the likes of Kings of Convenience, America, The Radio Dept., and many more.

The food is no short of nostalgic as they traverse through time and space to bring in the legendary beef tongue rice

FITZROY | Jalan Gunawarman no. 30, Jakarta | T: +62 821 1111 2410 www.fitzroyjakarta.com | Facebook: FitzroyJakarta | Twitter and Instagram: @fitzroyjakarta

bowl or menya don of their interpretation to Jakarta. Another upgraded take on bar food served here is the burger with homemade cheese-stuffed beef patty accompanied with really spicy fries.

Ice cream would be a good way to end your meals here, especially when it tops a pan pizza with banana caramel and complement it with a tall glass of blueberry root beer. But of course, feel free to stay late because everybody needs their hang out time, at least to wait for the traffic to subside over drinks and good friends or stay out even much later as Fitzroy is open until late at night every day.

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C O V E R F E AT U R E

THE DYNAMIC DUO

by KYLE GREGORIO photographs by HIMAWAN SUTANTO styling by ADITHYA PRATAMA

The proud owners of a restaurant where gourmet fast food meets Asian flair, Umabo, chef Fernando Sindu and chef Ivan Wibowo are ready for their next venture. But before that, they have invited The Foodie Magazine for a special meal, a meal where us foodies can replicate at home.

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he first time they met was back when they were both enrolled in CIA (The Culinary Institute of America) New York. When chef Ivan was the new boy at CIA, he was curious if there was another Indonesian in the school.

He then went to the administrations office and found out that there was another Indonesian in school, his senior, chef Fernando. ‘I was the only other Indonesian there. I might be older, but I don’t look older though.’ chef Nando laughs.

They then went back to Indonesia separately and while chef Ivan was waiting for chef Nando to get his US visa renewed, chef Ivan’s brother received an invitation from Sampoerna for an event and chef Ivan was requested to cook for the event. Since chef Ivan couldn’t tackle the task alone, he asked for chef Nando’s help to cook for the event. After that night, they received positive reviews and the two thought about keeping the ball rolling by cooking for

private dining events. They did this for about three months as a way to test the market.

That’s how they started their private dining service named G48.

‘We have done 7 different pop-ups in 7 different places. We originally wanted to hold private dining’s for clients where we would go to their houses and cook for them.’ Explains chef Ivan who, after one year of doing pop-ups, then soon realized that if they only catered for clients in their houses, nobody would really know about them. They then thought about doing brunches since there were no good brunch places back then in Jakarta, they thought about a pop-up concept where they would join an establishment or popup a restaurant on the weekend. So this is exactly what the duo did, every weekend they would pop-up from one place to another.

Chef Nando is more to the savory dishes and chef Ivan is focusing more on

UMABO | Jalan Wijaya 1 no. 22, Jakarta | T: +62 21 7222063 www.umabojkt.com | Facebook: goodforeats(g48)private dining | Twitter and Instagram: @goodforeats

desserts at the moment. ‘We have to open the dining experience well and we have to end it well also. We have to move in synergy with the way we work and with our ideas. Whenever we want to do something, we share ideas. After all, two heads are better than one.’ Chef Nando shares.

Chef Ivan loves making ice cream and has come up with a custard based ice cream that is soft in texture but creamier than normal ice cream while chef Nando is into bold flavors and is currently trying to merge Korean flavors with Filipino flavors.

Be sure to catch their masterpieces in Umabo.

The two plan to open up another restaurant in Jakarta on November of this year. Which means that they would be stopping their pop-ups. They plan to close their pop-ups with a bang where they would pop-up in four different cities in one month, one in Surabaya, one in Bandung and one in Singapore.

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C O V E R F E AT U R E

BABAGANOUSH

SPICED ROAST CHICKEN

Serves: 6 people

Serves: 6 people

INGREDIENTS:

INGREDIENTS:

3pcs

Italian Eggplants, medium sized 3pcs

Garlic Cloves, minced 2 tbsp Lemon juice, freshly squeezed 3 tbsp Tahini 1/3 cup Extra Virgin Olive Oil 1/4 cup Fresh Parsley, chopped

STEPS

• Grill eggplant on a gas or coal grill. Until completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes.

• With a sharp paring knife, slit the eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

• Add garlic and lemon juice and stir vigorously with a fork until eggplant breaks down into a rough paste. Stirring continuously, add the tahini followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy.

Stir in parsley and season to taste with salt and more lemon juice if desired.

• Transfer to a serving bowl, drizzle with olive oil, and serve.

HUMMUS AND CHIPOTLE Serves: 6 people

INGREDIENTS:

1 can Chickpeas 600g, drained and rinsed 3 pcs

Garlic Cloves, crushed 100ml Olive Oil 2 tbsp Tahini 1 tsp Ground Cumin 1/4 cup Water 1 pcs Lemon, juice squeezed 3pcs Chipotle in a can, blended into a paste

1/4 cup Canned chipotle chiles in adobo* 3 tbsp Olive oil 2 pcs

Garlic cloves, pressed 1 tbsp Fresh cilantro, chopped 1 tbsp Paprika 1 tsp Ground cumin 1 tsp Chili powder 1 tsp Salt 1 tsp Brown sugar 1pc Whole chicken Nonstick vegetable oil spray

STEPS

• Combine chipotles in adobo, olive oil and garlic cloves in processor, process until paste forms. Add chopped onion, chopped cilantro, paprika, ground cumin, chili powder, and salt; process until onion is finely chopped.

• Preheat oven to 250 degrees celcius. Baste the chicken with olive oil and the chipotle paste. Put inside the oven for 30 minutes until nice color and then lower the oven temperature to 180. Cook the bird until the inside reach internal temperature of 140 degrees celcius. Approximately 1 hour to 1.5 hours.

• Take the chicken out and let it rest at least 20 minutes before serving.

AROMATIC RICE PILAF Serves: 6 people

INGREDIENTS: 2 tbsp 2 tbsp 1/2 pc 2 cups 3 cups 1 1/2 tsp 1 tbsp 1 pinch

Butter Olive oil Onion, chopped Long-grain white rice Chicken stock Salt Sultanas, chopped Saffron (optional)

1/4 tsp

Cayenne pepper

STEPS

• Preheat oven to 350 degrees F (175 degrees C).

• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.

• Combine rice and onion mixture in a 9x13inch casserole placed on baking sheet. Stir thoroughly to coat the rice.

• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.

• Pour chicken stock mixture over rice in the casserole dish and stir to combine.

Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.

• Bake in the preheated oven for 35 minutes.

Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

BUTTER GLAZED VEGETABLE Serves: 6 people

INGREDIENTS:

1 cup Carrots cut into 5 cm long 1 cup Zucchini cut into obliques 1 tbsp Shallots, chopped 1 tsp Garlic, chopped 2 tbsp Butter 1 tsp Fresh tarragon and parsley, chopped Chicken stock, as needed

STEPS

• Blanche carrots in boiling salted water for 5 minutes or until tender.

• Heat up butter in pan and let it foam.

Sautee zucchini and add the carrots for 5 minutes. add the chopped shallots and garlic and sautee until translucent. Lower the heat and add chicken stock as needed. to finish, add the chopped herbs.

STEPS

• Place the chickpeas, garlic, olive oil, tahini, cumin and lemon juice in a food processor and process until combined. Add 1/4 cup of water and process again until smooth.

• Place hummus in a bowl, make a centre and add the chipotle paste as u wish.

Splash with extra virgin olive oil.

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Spiced Roast Chicken With Aromatic Rice Stuffing, and Butter-glazed Vegetables

C O V E R F E AT U R E

FENNEL- CITRUS SALAD WITH CANDIED NUTS, AVOCADO, POMEGRANATE AND ORANGE VINAIGRETTE Serves: 6 people

INGREDIENTS:

4 pcs Navel Oranges 1 pc Grapefruit 2 tbsp Extra Virgin Olive Oil 1 tbsp Honey 1 tbsp Fresh Lemon Juice To taste Salt 1 pc Fennel bulb, halved,

cored and thinly sliced 1/2 tbsp. Fennel Fronds 1 tbsp Pomegranate seeds 1 tbsp Candied Nuts Orange vinaigrette 1 cup Orange Juice 1 1/2 cup Extra Virgin

Olive Oil 1 tsp Fresh Tarragon, chopped To Taste Salt and pepper

STEPS

• Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Cut them into roundels across the grain of the oranges. About 1 cm thick or your preference.

• In a small pot, add the orange juice and reduce to 1/2 or until syrupy consistency. Let it cool and stir the olive oil in it to make vinaigrette.

Season with salt, chopped tarragon and pepper • In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the chopped fennel fronds, mint leaves and ground coriander and serve right away.

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C O V E R F E AT U R E

PEACH COBBLER PARFAIT Serves: 6 people

INGREDIENTS:

Peach Filling 4 pcs Fresh peaches 2 oz White sugar 2 oz Brown sugar 0.5g Ground cinnamon 0.3g Ground nutmeg 1/2 tsp Fresh lemon juice 1 tsp Cornstarch Sweet Crumble 1/2 cup All Purpose Flour 2 oz White sugar 2 oz Brown sugar 1/2 tsp Baking powder 1/4 tsp Salt 3 tbsp Butter, cubed

and chilled 1 oz Water

STEPS

• For Peach Filling, Mix everything and covered then cooked for 10 minutes in 180 C oven, cool and reserved • For Sweet Crumble, mix everything on mixer except butter and water for 1 minute, then add butter gradually until it becomes a course meal, add water to just combined. Baked on 180 C oven for 15-20 min and covered with aluminum foil. Cool and reserved then crumble or shaped according to your preferences.

• For cinnamon sugar topping, just mix it together and bake it with the sweet crumble • For Savory Crumble, same procedure as sweet crumble just when gradually add butter, do it back to back with shortening • For Whipped Cream, whisk heavy cream to thickened while adding confection sugar into it.

• To assemble, put the savory crumble first on the bottom of the glass, then the peach filling, two dollops of whipped cream , cinnamon sugar topping and the sweet crumble just like tuiles, and top it of with vanilla ice cream.

Savory Crumble 1.4 oz Butter, cubed cold 1.3 oz Shortening 108 g Cake Flour 1.6 g Salt 1 tbsp Cold water Cinnamon-Sugar Topping 0.75 oz Sugar 1/2 tsp Cinnamon Whipped Cream 200g Heavy Cream 20 g Confection sugar

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FEELING BLU

by ADITHYA PRATAMA photographs by DENNIE BENEDICT wardrobe by PURANA

“When night falls, the BLU radiates. Join Jakarta’s young and restless as they unwind and have a good time at the city’s freshest pop-up bar in town.”

C O V E R F E AT U R E

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s the sun sets over the skyline of Sudirman-Thamrin, the cozy terrace next to the pool of Shangri-La Hotel Jakarta illuminates into a sexy shade of blue.

Rows of white daybeds and tables are slowly filling up with Jakarta’s young and restless, eagerly gracing the hip new kid in town. Previously recognized as Satoo Garden, the patio outside the ever-popular Satoo Restaurant has been revamped into BLU; a pop-up social venue surrounded by lush greenery and the grand pool of Shangri-La Hotel Jakarta with a relaxed ambiance that allows it’s guests to put their feet up and soak up all the goodness BLU has to offer.

Apart from serving up an amazing list of tailored cocktails, BLU takes serious sweat for their food options, crafted by Executive Chef Marc Cibrowius. A medley of menu ranging from no-fuss Meat & Chips and the delicate Lobster Burger to the more exotic Sensation that blends the aromatic rose jelly, lychee and tangy raspberry. With a good pair of swimwear, this feast may also be enjoyed while lounging at their inflatable pool bar.

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C O V E R F E AT U R E Born from a French father and an Indonesian mother, Annabel Bergé sure knows her way around parties. Before coming over to Jakarta in early 2013, Annabel enjoyed the soul electronic beats that most Parisian clubs had to offer –including ‘Paris Paris’, her personal favorite. As a marketing persona of a chic jewelry line in Jakarta, Annabel now prefers

the more toned down feel of a party where she would sip on her glass of Irish Cream.

As much as she loves parties, she prefers to attend one instead of hosting one.

Annabel prefers to have the food at a party instead of binging on them after. Apart from having her closest crew and a good soul electronic music, she would serve up some Lebanese falafels and

couscous or the easy-yet-pleasing meatball spaghetti along with her very own recipe of punch with a good hint of booze –she isn’t telling anyone what’s in it though.

“I’d rather be a guest, because when I host a party I never get to enjoy the food!”

“It can be anything I feel like eating, but definitely not the healthy stuff!”

Joining Annabel is one of the founders of Ageless Galaxy (AGLXY), Giorgi Krisno. Together with his partner Tamish Aswani, they have created a line of fashion and lifestyle products and act as creative consultants for several brands in Jakarta. Giorgi enjoys his ice-cold beer and whisky at the small company of a house party with good R&B music blasting. Though a small and intimate party is preferred, Giorgi doesn’t stop himself from attending big dance parties where he would absolutely hit the streets of

Jakarta for a post-party grub afterwards.

When asked for a Giorgi-kind-of-party, he mentioned about an effortless house party with a good selection of cold cuts, rich and tasty chicken wings and a bunch of sliders to go with a good party mix that he will specially prepare, not only to get drunk, but also for his entourage to enjoy and unwind over a glass or two maybe even more.

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BLU at SHANGRI-LA HOTEL, JAKARTA | Jalan Jend. Sudirman Kav 1, Jakarta | +62 21 29399562 E: slj@shangri-la.com | T: @BLU _ ShangriLa

C O V E R F E AT U R E

PURANA | Jalan Sindoro 16, Guntur, Jakarta | +62 21 97333557, +62 857 14314661

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SUMMER LOVING photographs by DENNIE BENEDICT

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MORRISSEY HOTEL | Jalan KH Wahid Hasyim 70, Jakarta | T: +62 21 2993 3333 www.iammorrissey.com | Twitter and Instagram: @iammorrissey | Facebook: iammorrissey

C O V E R F E AT U R E

HOTEL Y E S S I MORR P ROOFTO

Whether you are having friends over for a quick dip or hosting a summer pool party, spruce up your table with colorful placemats and napkins to add vibrance to your summer menu! |

PABRIK MIE BENDO | Dusun Bendo, Desa Trimurti, Kecamatan Srandakan, Kabupaten Bantul, Daerah Istimewa Yogyakarta

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C O V E R F E AT U R E

MASTERING SIMPLE CANAPES

by KYLE GREGORIO photographs by DENNIE BENEDICT

Executive chef of The Park Lane Hotel Jakarta, Chef Deden Gumilar shares with us foodies, mouth-watering canapés ready to be served to our own guests and cooked by us on our very own kitchens. Prepare to wow from the very first bite!

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tarting as an apprentice back in 1989, chef Deden has made experience his greatest asset in his chosen field and experience has brought him to where he is now as the executive chef of The Park Lane Hotel Jakarta. ‘Working hard and loving your work is very important to becoming a professional chef.’ He advises.

Chef Deden is no stranger to us foodies, he has successfully impressed as with his special picnic back in February of this year. This time around, he is ready to amaze and teach us his simple yet very delectable canapés for any party or occasion that we would be hosting.

The freshness of the raw material gives chef Deden the inspiration on how the food should be presented. ‘Simplicity, ease and the speed of cooking the dish also give me inspiration when cooking.’

Says chef Deden. This can be clearly seen on the canapés that he has prepared for us. For me, the presentation alone stands

THE PARK LANE JAKARTA | Jalan Casablanca Kav. 18, Jakarta | T: +62 21 828 2000 www.parklanejakarta.com | Instagram: @parklanejkt | Twitter: @ParkLaneJkt

out and every ingredient he used seems to compliment each other. And he wasn’t kidding when he said that speed inspires him when he cooks as he dished out plate after plate like a well-oiled machine. No wonder he kept asking us whether we were ready for the next dish, it is apparent that chef Deden cooks and plates his canapés by the seconds.

The thing that makes canapés special for chef Deden is the expression and impression from the person who tastes the canapé. The glow in their eyes when they first see it out of the kitchen and the excitement in their faces when they are enjoying it give chef Deden a sense of achievement.

We hope that the canapés recipes prepared for you by chef Deden leaves your guests wanting more. ‘The canapé doesn’t need to be complicated to make, it just needs to be fresh, simple, fast and easy to make.’ Chef Deden recommends.

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C O V E R F E AT U R E

MARINATED LAMB CUTLET INGREDIENTS:

7 rack “ Mulwara“ Lamb cutlet, cleaned, fatless 2 cloves Fresh garlic, crushed 100 gr Fresh unsalted butter Salt and black pepper cracked Canola oil/ vegetable oil Fresh thyme

STEPS

• Coated lamb cutlet with salt and black pepper cracked • Heat a pan with a medium heat, place a table spoon of canola oil, garlic crushed and fresh thyme • When the oil starting a bubble, pan seared the lamb cutlet at least 1 minute each side • Add some butter and started to basting the lamb cutlet until cooked as your like.

I recommend to basting until medium.

• Set aside

GRANOLA TOMATO INGREDIENTS: 150 gr

400 gr

3 tbsp 75 gr 1 clove 4 tbsp

Fregola, soaking overnight on a bowl of water Fresh tomato, seedless and skinless Tomato paste Fresh onion, chopped Fresh garlic Canola oil/vegetable oil

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500 ml Chicken stock Salt and black pepper crushed Basil leaves

STEPS

• Heat up the sauce pot with medium heat • Pouring the oil into the sauce pot, followed with onion and garlic • Sautéed until fragrant and medium cook • Put the tomato and tomato paste , string constantly until mix well • Add the stock and let them boiled until

the tomato is very tender • Take out from the heat and blended the tomato with hand blender • Put it back to the stove, adjust the taste with add salt and black pepper crushed • Strain the fregola from the water and put into the tomato sauce • Stirring and add shredded basil oil, add the stock and let this mixture simmer for a several minute or until the fregola cook • Tasted and adjusted S & P if necessary.

Ready for plating

C O V E R F E AT U R E

BOURGUIGNON BEEF TARTLET INGREDIENTS:

400 gr Australian Wagyu Beef

Top Side Marbling

12, cut 1.5 cm X 1.5 cm 150 gr Pearl onion, peeled 50 gr Onion, sliced diced 1 cm x 1 cm 1 clove Fresh garlic, peeled , crushed 300 gr Fresh champignon

mushroom, cut a quarter 300 ml Port Wine 300 ml Bordelaise sauce 75 ml Canola oil Salt and black pepper

STEPS

• Heat up sauté pan and add canola oil • Coated top side with salt and black pepper crushed • Pan seared beef top side on hot sauté pan until both side are brownie, take out from the pan, set aside • Add that pan with some canola oil, add garlic, diced onion, onion pearl and mushroom • Sauté all vegetables until fragrant, then put back the top side into pan, stirring until mix well • Add port wine, and cover the pan with lid, simmer until liquid will a half reduce • Add Bordelaise sauce, stirring consistently until mix well • Adjust the taste with add some salt and black pepper if necessary Puff Pastry • Cut ring or cut as your need • Put on the oven tray and baked until cook • Set and arrange this ring puff pastry (tartlet) and add the beef bourguignon into this puff pastry • Garnish with chopped fresh parsley

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C O V E R F E AT U R E

CHOCOLATE SURPRISE photographs by DENNIE BENEDICT location MIELE HOUSE

Two of Jakarta’s pastry darlings team up with Bali chocolatier POD for a feast worthy for true chocoholics

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MIELE HOUSE JAKARTA | Jalan KH. Wahid Hasyim no. 96A, Jakarta | +62 21 31902211 E: info@bloomfils.com

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hocolate is one of those ingredients that bewitches many pastry chefs --it is equally good and complicated to handle, but once mastered, chocolate gives limitless possibilities for creations due to its usage versatility both as flavors and garnishes, hence making chocolate a beloved ingredient for many chefs all over the world.

Sustainability is a big issue when it comes to chocolate production, supporting the life of the growers, quality of the soil and providing equal benefits for the farmer.

Pod Chocolate prioritizes these qualities within their line of high quality couverture products by supporting farms located just minutes away from their production center in the heart of Bali. Pod provides their customers with treasured experiences of witnessing the chocolate crafting process

from harvesting, fermenting, conching all the way to the final tempering stage just before the chocolate is molded into the ready-to-indulge bars at their petite boutique.

Through the talented hands of pastry Chef Talita Setyadi, chocolate is given a dramatized twist with a decadent slice of her His Whiskey Cake: sultry and rich dark chocolate cake paired with her lip-smacking dark chocolate and whiskey cream and topped with lustrous dark chocolate glaze. This simple composition makes up a legitimate treat for chocolate lovers out there completed with the sweet, malty notes of the whiskey which gives the extra kick to each dramatic bite.

For Chef Adithya Pratama, chocolate remains the true definition of comfort food. The subtle sweetness that

POD CHOCOLATE | Jalan Tukad Ayung, Carangsari, Petang, Bali | +62 361 837 0888, +62 361 239 440 www.podchocolate.com | Facebook:Â podchocolate

complements the melt-in-your-mouth consistency simply creates that heavenly moment and pleasure that chocolate delivers. So what else can be more comforting than a molten chocolate cake?

A Guinness Molten Chocolate Cake that is!

A good load of the Irish dry stout is mixed into the batter to give the extra depth into the richness of the chocolate cake adding the mild caramel notes with a pleasant malt aroma into it that enhances the oozing dark chocolate heart crafted with Pod’s finest couverture.

You know that little treat of liqueur encased in chocolate that we often got as souvenirs from abroad? Talita and Adithya swear that this is their interpretation of those often-intoxicating goodies. After all, nothing screams party more than chocolate and booze.

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C O V E R F E AT U R E

HIS WHISKEY CAKE

by Talita Setyadi Makes one 15 x 15 cm cake

INGREDIENTS:

Chocolate and Almond Cake 3 pcs Egg Yolks 50 g Sugar 15 g Ground Almonds 35 g Flour 20 g Cocoa Powder 25 g Butter - melted 3 pcs Egg Whites 25 g Sugar Dark Chocolate and Whiskey Ganache 150 g POD 64% Dark

Chocolate - chopped 120 ml Cream 30 ml Whiskey Dark Chocolate Glaze 100 g Water 100 ml Cream 90 g Sugar 40 g Cocoa Powder 3 pcs Gelatin Leaves

STEPS

Chocolate and Almond Cake • Preheat oven to 170 degrees C • Combine ground almonds, flour and cocoa powder • Whisk egg yolks and 50 gr sugar until lightened in colour, add butter and whisk until combined • Whip egg whites and 25 gr sugar until firm • Add dry ingredients and egg yolks to meringue and fold until just combined • Pour into a 15 x 15 cm square cake ring • Bake for 15 minutes until a skewer inserted in the middle of the cake comes out clean • Cool completely

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Dark Chocolate and Whiskey Ganache • Bring cream and whiskey to a light simmer • Take off heat and strain into dark chocolate • Stir slowly with a whisk to combine • Use while warm Dark Chocolate Glaze • Place the gelatin leaves in a bowl of icy water • Combine water, cream, sugar and cocoa powder in a saucepan • Bring to a boil • Squeeze the softened gelatin to remove excess water and add in gelatin and combine with a whisk • Use when cool to the touch Montage • Remove cooled cake from the square cake ring and cut into 3 layers horizontally • Place one layer of cake in the bottom of the cake ring and add 1/3 of ganache, smooth out the surface with the back of a spoon • Repeat steps with remaining two layers of cake and ganache • Freeze completely, remove from cake ring • Glaze the top with dark chocolate glaze • Cut into desired sizes and decorate with dark chocolate pieces • To be served at room temperature

TALITA SETYADI | www.talitaskitchen.com | talita@talitaskitchen.com | Inatagram: @talitasktchn | Twitter: @talitasetyadi

C O V E R F E AT U R E

GUINNESS MOLTEN CHOCOLATE CAKE by Adithya Pratama Serves: 12 pcs

INGREDIENTS:

Ganache 200 gr Cream 180 gr POD Bali 80% Couverture 56 gr Unsalted Butter Cake 180 gr 160 gr 4 pcs 1/2 tsp 230 gr 2 tsp 1/2 tsp 200 gr 1 tsp 240 ml

Unsalted Butter Sugar Eggs Vanilla Extract Flour Baking Powder Baking Soda Cocoa Powder Salt GUINNESS Draught

Cake • Cream the butter and sugar until pale in a mixer, then add in the eggs and vanilla extract.

• Sift all the dry ingredients then mix it into the batter.

• Add in the GUINNESS Draught and mix well.

Serving • Pre-heat the oven to 180C • Pipe the batter halfway into a muffin pan then dollop two teaspoonful of the ganache in the middle of the batter and cover it with additional batter to the rim.

• Bake in the oven for 7 minutes, serve immediately.

STEPS

Ganache • Chopped the POD Bali 80% Couverture into small chunks in a mixing bowl.

• Bring the cream to boil and then slowly mix it with the chocolate in three stages with a spatula until it is thick and pasty.

• Add in the butter and mix well, set aside to cool in room temperature

ADITHYA PRATAMA | Twitter and Instagram: @adith1801 | www.chefadith.tumblr.com

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A GOOD REASON TO GATHER

by RIAN FARISA photographs by DENNIE BENEDICT styling by ADITHYA PRATAMA tableware by JENGGALA location RED PIRAMID

For the first time ever, Indonesia will have its very first feature film about food. While everybody is now waiting anxiously for the premiere, The Foodie Magazine snatched some of the crew to do something fun. Let’s take a look!

I

n an era where the whole world shares all the excitement about food and culture, Indonesia certainly does not want to be left behind. For the past few years, many have worked hard to discover and promote so much about food; from the people behind it, the art, the recipes, the trend, the revival of traditional values, the discovery of street food and fancy restaurant scenes, or anything culturally related to it.

But, there are also those who translate food into a motion picture like in documentaries, or in reality and cooking shows; but for a feature film, LifeLike Pictures’ Tabula Rasa will be the very first in Indonesia.

The film features a familial interaction and drama but is centered in Minangnese cuisine, local wisdom, and also nothing short of philosophical approach as well.

The realistic and humanistic approach in the story was woven masterfully by creative young minds through in-depth research from Sumatra to Papua for a whole one-and-a-half year to fully grasp the cultural background for each character and the whole story as well. Altogether with a mixture of experienced and fresh, yet talented cast, it is certainly a movie that every foodie in Indonesia can’t afford to miss at all.

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It is a great honor for us as well to be able to devise an interesting collaboration with the crew of Tabula Rasa for our firstever print edition this September. So on a rainy Monday afternoon, we all gathered up and had a hearty lunch together over mouthwatering meals from the movie itself.

The three dishes that Chef Adzan Tri Budiman prepared were Gulai Kepala

Ikan Kakap, Rendang Daging Tabaciak, and Dendeng Bakar Batokok Lado Mudo.

Clearly you can see the happy faces from producers Sheila Timothy and Vino Bastian, director Adriyanto Dewo, and the main stars Dewi Irawan and Jimmy Kobogau.

So, be sure to hit the cinemas on September 25th for the premiere of Tabula Rasa!

RED PIRAMID | Jalan Tulodong Bawah no. 2A, Jakarta | T: +62 21 29412527 www. redpiramid.com

C O V E R F E AT U R E

FROM THE KITCHEN For a man who was born in a huge Minang household with a father that taught him everything about food, it was a jumpstart already for Chef Adzan Tri Budiman to conquer the culinary world. Not only about cooking; his father taught him on how to deal with the marketplace, how to pick the right ingredients, and to love the food.

A career as a professional chef may already become his past, but his passion with food continues still. Currently, Chef Adzan dedicates himself as a freelance professional more in the management side.

With his expertise, he’s entrusted to create restaurant concepts by his clients, including the latest one by the Governor of Jakarta on a project to design and curate the street

JENGGALA | Jalan Uluwatu II, Jimbaran, Bali | T: +62 361 703311 www.jenggala.com

food to be featured on a massive hawker center in Monumen Nasional.

Alongside his sister, Reno Andam Suri, the siblings worked together as the culinary advisors for Tabula Rasa. Together they work hand-in-hand to recreate the traditional dishes which are not only authentic in appearance and taste, but also with additional story values behind them.

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C O V E R F E AT U R E

DENDENG BAKAR BATOKOK LADO MUDO Serves: 4-5 portions

INGREDIENTS:

400 gr Beef tenderloin 5 pcs Garlic 10 pcs Shallot 1 tbsp Coriander seed 15 pcs Green chilies (large) 3 pcs Green tomato 10 pcs Leprous lime 1/2 ltr Pure coconut oil (minyak tanak) To taste Salt

STEPS

For the meat • Cut into eight (8) pieces and then boil the meat on low flame.

• Grind the coriander seeds, shallots, and garlic with mortar and pestle. Add a bit water and salt.

• After boiled, pound the meat with pestle and smear it with the ground ingredients.

Rest it to allow the meat to absorb the ingredients.

• Grill the meat.

For the lado mudo (green chili sauce) • Grind the green chilies, tomatoes, and shallots with blender or pound the ingredients with pestle for better texture.

• Soak the ground ingredients with pure coconut oil, season it with salt and leprous lime squeeze.

• Pour the lado mudo over the grilled beef.

COOKING TIPS

• Pounding the beef is not only to tenderize it but also to create more space in-between the meat fibers, thus allowing it to absorb the spices better. Hence the word “Dendeng Batokok” (tokok means pound).

• Grill the meat by using charcoal for better results.

• Pure coconut oil (minyak tanak) will give better aroma and taste, especially when the dendeng is eaten with warm rice.

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C O V E R F E AT U R E

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R E A L F O O D CO N C E PT

PARTY POPPERS

by KYLE GREGORIO photographs by DENNIE BENEDICT location MIELE HOUSE

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Chef Angela Stasia of Real Food Concept shares with The Foodie Magazine two of her original party dishes which you can easily do at home. Give them a try!

Instagram: @realfoodconcept

R E A L F O O D CO N C E PT

200ml Sunflower Oil 2 pcs Garlic Cloves, finely chopped 2tsp Paprika Powder Salt & Pepper to taste

STEPS

DEEP FRIED MAC & CHEESE BALLS WITH PAPRIKA AIOLI Serves: 30 pcs

INGREDIENTS: Mac & Cheese 250g 200ml 100g 80g 30g 30g 1tbsp

Macaroni Milk Sharp Cheddar Grated Cream Cheese Butter All Purpose Flour Apple Cider Vinegar

150g 100g 2 pcs

Panko Breadcrumbs Flour Eggs

Paprika Aioli 1 pc 1tsp 1tsp

Egg Yolks Dijon Mustard Lemon Juice

MOROCCAN SPICED LAMB CUTLET WITH LEMON GEL Serves: 3 portions

INGREDIENTS: 6pcs 1tsp 1tsp 2tsp 4pcs

Zest of 1 Lemon Lemon Gel 150ml 150ml 150g 5g

Lamb Cutlet Toasted Coriander Seeds Toasted Cumin Seeds Smoked Paprika Powder Garlic Cloves

Lemon Juice Water Sugar Agar Powder

• Cook the macaroni until al dente, set aside and reserve 50ml of the cooking water • In a saucepan make a roux by mixing flour and butter. Keep whisking the mixture until it forms a thick paste • In another saucepan, bring the milk to a simmer and then add the cheddar cheese, mix until it all melts.

• Add the cream cheese and mix again until all melts.

• Finish the cheese sauce with apple cider vinegar, salt and pepper to taste.

• Mix the macaroni to the cheese sauce until everything is evenly coated.

• Spread the mixture on a baking tray, and leave it in the fridge until it sets for around 1-2 hours • Shape the mac & cheese to small balls, about 25g each • Prep the breading station, put in the flour, egg, and breadcrumbs in three separate bowls • Roll the balls to flour and then egg, and then breadcrumbs.

• Deep fry in oil at 180 degree Celsius until golden brown • For the aioli, in a clean dry bowl whisk together the yolk, Dijon mustard, and lemon juice. Gradually add the oil and keep on whisking until thick, add the garlic, paprika, and salt & pepper to taste.

STEPS

• Toast the cumin and coriander on a pan, and then using pestle and mortar grind it to powder.

• Marinate the lamb with the coriander cumin powder, paprika, garlic and lemon zest overnight or 1 hour the least.

• Drizzle the lamb with some oil before grilling. Cook for 2 minutes on each side for medium rare, or 3 minutes for medium.

• For the lemon gel, boil together the water and sugar until all the sugar dissolve. Turn the stove to low heat and add the agar powder and keep whisking for 5 minutes until the agar is fully hydrated.

• On a separate saucepan warm up the lemon juice, and whisk it gradually to the agar mixture.

• Pour the mixture to a baking tray, and let it sit in the fridge to set for about an hour.

• Once the mixture is set, scoop it out from the tray and blend it until smooth.

• Pass the gel through a fine sieve, and keep it in the fridge until serving.

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W E N T T H E R E AT E T H AT

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W E N T T H E R E AT E T H AT

Alluring Auckland

by JED DOBLE photographs by OLLIE DALE

Auckland is a unique urban oasis which combines big city sophistication with an outstanding natural playground. It is a mecca for foodies in search for creative cuisine, using the best and freshest produce and also a haven for oenophiles, from the best vineyards nearby.

Chef Farah Quinn and her son Armand take us to some of the must visit places in this alluring destination.

K

ia Ora! A common greeting you will receive in New Zealand, which means “be well” in the Maori language. It is hard not to be well in this city. Breathtaking scenery, beautiful beaches and outstanding food and wine.

What else could one ask for. With so many experiences so close by, it is easy to hop from one adventure to another.

We joined Chef Farah for a day trip to Waiheke Island. Waihike (Maori for cascading waters) is a unique island settlement very close to Auckland. It is 19 kms from the city and is a quick 35 minute ferry ride away.

The island is scenic and beautiful and is a quick getaway you can do from Auckland.

It is linked to the mainland by high speed commuter ferries and helicopter flights.

Waiheke is generally regarded as a tourist destination. Well known wineries such as Cable Bay, Mudbrick and Stonyridge Vineyard call the island home. Many casual cafes and restaurants plus a wide assortment of accommodations make the island an attractive holiday option. Its beautiful beaches entice visitors to lay around and have fun. There are also many island trails, which are good for cycling or running.

The climate on the island is generally mild and somewhat cooler than Auckland, making it a suitable place to grow grapes, hence the number of award-winning wineries on the island. It is home to a dedicated group of winegrowers who have successfully used the maritime climate and ancient soil structures to grow classical grape varieties to produce red and white wines. Bordeauxwine type grapes are popular, together with Chardonnay and Sauvignon blanc varieties.

The island’s terroir is also suitable for the Syrah variety and many wine makers have won awards for these.

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W E N T T H E R E AT E T H AT

STONYRIDGE 80 Onetangi Road, Waiheke Island, New Zealand T: +64 9 372 8822 www.stonyridge.co.nz Facebook: StonyridgeVineyard Twitter: @StonyridgeNZ 62 | www.thefoodiemag.com

Stonyridge Vineyard was conceived and operated with the sole intention of making world-class Bordeaux-style red wine. This classic Cabernet-dominant blend is named Larose as a tribute to the rose, the most aromatic, colorful, intense, and beautiful of all flowers.

The vineyard site was chosen specifically to produce this style of wine. The gentle north-facing slopes of the vineyard are sheltered from the cold southwesterly winds by the ridge that gives the vineyard its name. Summer temperatures regularly reach over 30°C with the highest temperature being 36°C. Combined with north-facing

rows and excellent viticulture, the grapes achieve perfect ripeness in normal years.

Typical yields at Stonyridge are as low as 20 hectoliters/hectare (2 tonnes/acre).

The grapes are handpicked and immediately taken to the winery, where they are crushed, de-stemmed, and pumped into stainless-steel fermentation tanks. A warm fermentation is followed by a two-week maceration before being basket-pressed.

Malolactic fermentation is completed in barrel in the warmed chai (barrel cellar).

The wine is 100% oak-aged in French and American barriques for over a year, racked regularly, rarely fined, and never filtered.

W E N T T H E R E AT E T H AT Mudbrick Vineyard and Restaurant is a beautiful restaurant on Waiheke Island, just 35 minutes from the central city in Auckland.

The first plantings at Mudbrick were in 1992 by Nick and Robyn Jones, who still own and operate the property today.

Planted area is now on two distinctively different sites: the Mudbrick Vineyard at Church Bay and Shepherds Point Vineyard at Onetangi.

Their winery restaurant has a wonderful ambience, and has been described as “one of the most romantic places on earth�. Their chefs have won international acclaim showcasing the best NZ ingredients.

Relax and enjoy a lunch, dinner or wine tasting in our beautiful vineyard by the sea.

MUDBRICK Church Bay Road, Oneroa, Waiheke, New Zealand T: +64 9 372 9050 www.mudbrick.co.nz Twitter: @MudbrickVineyrd

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W E N T T H E R E AT E T H AT

We experienced a very innovative way to dine in the center of Auckland. The Progressive Dining concept is catching on in different parts of the world and is very much alive in Auckland. In a progressive dining meal, each course is eaten at a different restaurant or venue. We had the opportunity to do so this in the heart of Auckland at Britomart. Just a short walk from Vector Arena, Britomart bars and restaurants are perfectly located for a pre- or post-concert drink or meal.

Award-winning restaurants serve up fresh, innovative local food and the best of many international culinary traditions.

One such hailed restaurant is Ortolana where we had our starters and mains. As you enter this 90-seat venue, its glittering light fixtures welcome you as if a come hither calling. This does not prepare you though for the very notable food inside.

Most of the restaurant’s food is made from fresh produce from the Hip Group’s organic farm, staying loyal to their farm-to-table concept. Executive chef Jo Pearson’s menu is ‘European with a local feel’ and the focus is on exceptionally ‘light, seasonal fare, fresh from the garden’. This is bistro-fare at it’s best. Punchy flavors and interesting textures make the menu interesting and fun.

ORTOLANA The Pavilions 31 Tyler St., Britomart Auckland, New Zealand www.britomart.org/ortolana

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W E N T T H E R E AT E T H AT

To continue our progressive dining experience, we moved onto next door neighbor, Milse, a dedicated dessert restaurant which serves exquisite cakes, pastries and decadent dessert degustation.

This ‘sugar temple’ is laden with sweet treats and seasonal and local desserts.

Master patissier Brian Campbell helms the kitchen along with a small army of sweet soldiers. Bar-style seating give guests a full view of the open kitchen and enables sweet-lovers to watch as chefs prepare and then serve delectable desserts.

MILSE The Pavilions 31 Tyler St., Britomart Auckland, New Zealand www.britomart.org/milse

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

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

BITING THE Bulleit

by KYLE GREGORIO

Tom Bulleit is very proud to present Bulleit Frontier Whiskey, their family of small-batch, award-winning whiskeys with unparalleled spice and complexity.

Y

ears ago, Tom Bulleit fulfilled a lifelong dream of reviving an old family bourbon recipe by starting the Bulleit Distilling Company. Inspired by his great-great-grandfather Augustus Bulleit, who made his signature high-rye whiskey in the mid-1800s, Tom quit his job and risked everything to experience life on the frontier.

He has never looked back since.

Bulleit Bourbon is made with small-batch techniques inspired by those pioneered by Augustus Bulleit over 150 years ago. Only

BULLEIT | www.bulleit.com | Facebook: bulleit.bourbon

ingredients of the very highest quality are used. The subtlety and complexity of Bulleit Bourbon come from its unique blend of rye, corn, and barley malt, along with special strains of yeast and pure Kentucky limestone filtered water. Due to its especially high rye content, Bulleit Bourbon has a bold, spicy character with a finish that’s distinctively clean and smooth.

Medium amber in color, with gentle spiciness and sweet oak aromas, it’s Mid-palate is smooth with tones of maple, oak, and

nutmeg and the finish is long, dry, and satiny with a light toffee flavor.

To this day, Bulleit Bourbon is distilled and aged in small batches. High rye content gives it a bold, spicy character with a distinctively smooth, clean finish.

Kentucky limestone-filtered water provides a foundation for the bourbon’s character, while charred American oak barrels lend a smoky backbone.

Their aging philosophy is simple: ‘We wait until our bourbon is ready.’

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

A Legend RE-SHAKEN Veteran mixologist Adam Devermann brings a modern touch to two cocktails tailored exclusively for Grand Marnier. Try them out to spice-up any dinner feast.

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

NAPOLEON’S VICE

PINEAPPLE BASIL SMASH

INGREDIENTS:

INGREDIENTS:

40ml 20ml 5ml 2 pcs Wedges

Grand Marnier Gin Campari Orange or Mandarin

For Garnish Orange Wedge Ice Cube

STEPS

• Muddle mandarin or orange wedges in the base of the glass.

• Add ice, and the rest of the ingredients.

• Stir to combine.

• Garnish and serve.

GRAND MARNIER | www.grand-marnier.com

60ml Grand Marnier 15ml Lemon Juice 2-3 pcs Fresh Pineapple Wedge 1 Pinch Basil Leaves For Garnish Pineapple spears Basil leaf Crushed Ice

STEPS

• Muddle pineapple and basil in shaker • Add all other ingredients and ice.

• Shake, double strain over crushed ice.

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

RUJAK JANGKUNG 212 MEGARIA

Everybody must know that, with me, going to the cinema doesn’t necessarily mean that I go there to watch a movie. It’s because, in this particular cinema, I’d often go for the excellent rujak buah!

by RIAN FARISA photographs by DENNIE BENEDICT

B

ioscoop Metropool, or now known as Metropole, is an art-deco classic architectural feat that was built back in 1932 and has been known as Jakarta’s first cinema since the 50s. Located on the edge of Menteng neighborhood, the cinema was once forgotten and neglected but it eventually underwent a serious revamp several years ago.

Another reason why this building, once called Megaria, became valuable is because of the famous eateries that resided there.

Despite initial renovations only focusing on the cinema, I was utterly surprised that the eateries have now enjoyed their new state of luxury from the very recent make up project. Some are moved and stationed altogether within a shared spot, but all is now air-conditioned and more comfortable.

But me visiting Metropole is not always about watching a movie or enjoying the ayam bakar and pempek, I sometimes go after the fruit rujak takeaway from a street vendor that hangs out on the cinema’s parking lot.

I was originally dejected when I could not find it anymore on the parking lot, especially after seeing the whole premise has already been revamped. But I was once again caught by surprise because of the fact that the once idle pushcart is now stationed inside alongside everybody else!

Not just that, I finally got to know the name of this rujak buah seller. The current owner is actually the son of the founder,

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Pak Jangkung (Mr. Tall), and he prefers to be known with the same name as well – although it seems that he doesn’t inherit the ‘tall trait’ since it was first known in 1986.

Pak Jangkung is known for selling good quality fruits for a rather premium price, if compared with travelling vendors in any neighborhood. For around IDR 18,000, you can enjoy as many as 14 types of fruits during the ripe season for many tropical fruits. Of course, being sensible about choices, you can never complain if you have ‘only’ the sliced young mango, jicama, melon, star fruit, papaya, water apple, or

the exotic ambarella.

The pairing for these fruits would be the sticky, sweet and spicy dressing made from brown sugar, tamarind, peanuts, and terasi.

Sometimes in other street vendors you can ask for additional pepper and salt but Pak Jangkung’s version is more than you could ask for with its good, harmonious balance of flavors.

So, whenever you’re looking for something fresh and spicy or just merely want to enjoy fresh fruits, Pak Jangkung has all the good things for you prepared in an instant. Don’t forget to try what his neighbors have to offer as well though!

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

OPENING HOURS: Everyday, 12pm - 9pm SPEND: IDR 18,000 / portion

RUJAK JANGKUNG 212 MEGARIA | Jalan Pegangsaan no. 21, Jakarta

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

BUBUR CIKINI H.R. SULAIMAN CIREBON

by RIAN FARISA photographs by DENNIE BENEDICT

I

magining myself being a backpacker, my dream destination is where there’s easy access to anywhere, nearby the rapid transit, has decent places to sleep in, and easy to find good food – all within a walking range are. The ever-growing neighborhood of Cikini next to Menteng has all what these tourists need and even for the native Jakartans as well.

Within a block where you can find either fast food or local specialty dishes, lies also the rice porridge joint known as Burcik – a portmanteau of bubur and Cikini. For a complete three decades, Burcik has now claimed itself a three-storey building to serve its customers better. While they now also offer nasi goreng and martabak telur, they have never lost the tradition of what has made them grow as big as they are now and it came from a simple but sure, bowl of hot rice porridge.

Each establishment clearly has their own characteristic when it comes to rice porridges. But Burcik emphasizes the use of ginger as you can clearly taste and smell right away but thankfully, not necessarily overpowering. The porridge itself tastes a bit flat and I would recommend everyone to mix it alongside the raw egg and some seasoning. True to its word since the beginning of the business, Burcik uses only local ayam kampung or the free-range chicken, fried, and shredded and then topped with emping crackers.

To further maintain the originality of the Cirebon-style, Burcik uses only soy sauce imported directly from the city and no additional turmeric soup added on the porridge or even the Chinese-influence with scallions. The porridge itself is cooked only with chicken stock and no additional seasoning. That’s why you will need to add your style into it.

With its affordable price, a rather stiff but precise service, and its strategic position; Burcik is indispensible for anyone who gets trapped in Cikini and is famished. People are simply flooding the place from morning and at night for dinner where they would share the martabak telur and each having their own dish of either the Chinese stir-fries or the signature rice porridge.

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Looking for a one-stop destination where you can enjoy and choose affordable and fresh rice porridge, fried rice, or martabak telur? Then Bubur Cikini is the right place to start.

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

OPENING HOURS: Everyday, 7am - 12am SPEND: IDR 15,000 - IDR 25,000 / person

BUBUR CIKINI H.R SULAIMAN CIREBON | Jalan Cilosari no. 121A, Jakarta | +62 21 3144 057

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I CO N I C

GADO-GADO BONBIN

by RIAN FARISA photographs by DENNIE BENEDICT

Probably only a handful of the young generation know that Jakarta’s zoo used to be at the present day Taman Ismail Marzuki and that the streets of the neighborhood, on its opposite side, was once called Jalan Kebon Binatang (or literally, Zoo Street).

The neighborhood itself harbors interesting eateries that, in time, we will reveal for you our benevolent readers, but certainly we can always start with one of the oldest – the Gado-Gado Bonbin.

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I CO N I C

A

s we all know, the peanut sauce plays a highly important role in many genuine Indonesian dishes and gado-gado is among that owes a lot to the silky, rich flavors of this dressing. It’s easy to find generic gadogado on street vendors and even five-star establishments proudly offer this traditional Betawi cuisine for their customers. But of course, one must strive to be different if they want to be recognized.

With a recipe that has stood proud for the last five decades, Gado-Gado Bonbin’s version is perhaps among the best in Jakarta.

Why the name ‘Bonbin’ you might ask? Of course, because it’s a portmanteau of Kebon Binatang, the name of the street where it resides on before it got renamed Jalan Cikini after the zoo was moved to Ragunan. The owner said that back then, the portmanteau has, somehow, a good vibe in it and that the teenagers in those days used this word a lot.

But let us return back to the food. For the dressing, Gado-Gado Bonbin chooses to roast the peanuts rather than frying it, thus avoiding the excess of cooking oil to make it healthier. They also do not grind the peanuts too finely and maintain the subtle crunchy textures within this smooth and silky dressing.

The rest is pretty much the same routine with fine additions of blanched vegetables from long beans, bean sprouts, cabbage, spinach, cucumber, topped with fried potatoes, tahu, and really good homemade rice cakes. Usually in many street vendors, the peanut sauce has to be dissolved first with water to make it less

thick and then mixed with the vegetables on a mortar. Bird-eye chilies can also be added by request.

However, Gado-Gado Bonbin’s peanut dressing is already well prepared and all they need is to assemble the vegetables upon a plate and then pour the dressing all over it, hence the term ‘gado-gado siram’.

Additional toppings are also prepared to make the gado-gado even more delicious with fried shallots, emping, and a thick shrimp cracker. The homemade sambal is provided separately.

Even with this fantastic recipe, GadoGado Bonbin clearly has gone way past its heyday. Mr. Hadi Lingga Wijaya, its current second generation proprietor, honestly admits that business has become slow nowadays and they have to close at 5pm every day, which is rather in contrast during the 80s when they can only close only after 8pm because everybody flocked in all the time.

“It is probably because of the appearance of shopping malls and people can go look for other places to eat”, he sighed. Some conservative eateries like Gado-Gado Bonbin and others around the neighborhood do suffer from this kind of development, but some others chose to invest on other things like opening in new locations and rebranding themselves.

There are plenty of other factors as well, for example, with so many varieties of food to choose from nowadays, it can affect people’s preferences. Not to mention that I personally heard some opinion noting that gado-gado is the food for older generations - making it unlikely for current

GADO-GADO BONBIN | Jalan Cikini IV no. 5, Jakarta | T: +62 21 3141539 Opens daily from 10am – 5pm

teenagers to choose as they often go for something hip and new.

Nevertheless, Mr. Hadi is still proud of the historic stature that his restaurant has achieved after all these years and that media from both local and international companies keep on coming to cover his gado-gado, thus preserving Gado-Gado Bonbin’s existence further.

“Last time, Bobby Chinn came here and the crew filmed him while assembling his own gado-gado. He’s such a funky fellow and kept on asking to enter the kitchen, but I said no”, said Mr. Hadi laughing cautiously, keeping his mother’s best-kept secret recipe.

“Back then, we were actually a small grocery shop. As time went by, we decided to sell es cendol, specially made from soybean flour – not the usual rice flour that you will find anywhere else”, he said proudly. Furthermore, the grocery shop transformed itself to become a restaurant and known for other dishes as well such as lontong cap gomeh, asinan, and even their version of nasi rendang.

The road will be long and winding from here but know that if the younger generation nowadays decide to preserve what their parents love best, traditional eateries such as Gado-Gado Bonbin will continue to exist and be loved for many generations to come. Weathering any storm and other tribulations over the years, Mr. Hadi and his family will continue to serve the best gado-gado and be ready to welcome anyone, anytime. It’s something that us, as their loyal customers, should support and appreciate always.

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A F O O DI E ’ S L I F E

CHEF DEDEN PUTRA

by RIAN FARISA photograph by THE PENINSULA, NEW YORK AND HIMAWAN SUTANTO

Deden Putra, the humble young man from Bandung is now at the peak of his career as Executive Pastry Chef at The Peninsula, New York. This pushes him to be always on the creative side with a high level of consistency every single day.

Living in the bustling city, Deden doesn’t forget his me-time and still recalls fondly his favorite dish while growing up.

A

s a graduate of the National Hotel Institute of Indonesia, Deden Putra was already designed to conquer the kitchen world. Of course, like in any drama, some make it and some fail, while some settle with whatever they can get but others make it to the top. Chef Deden Putra happens to be one among the few that has made it.

It all, of course, comes from hard work and a string of street smart moves.

Since day one, he intensely developed his sense of belonging with his line of work, starting when he became pastry cook during his internship in Singapore and Jakarta as part of the opening team for Shangri-La Hotel.

“Our head and mentor that time, Executive Pastry Chef Felix Schmid, was the perfect teacher for me. He’s the one that inspired me to be a better pastry chef,” he said during our encounter on his recent trip back to Indonesia.

After a year at Shangri-La Jakarta, Chef Deden joined the staff of Holland America Lines and sailed around the globe.

“I’m so glad that I did it and the tough life gave me so much experience,” he said reminiscing, “Next, I returned to Bandung as a part of the opening team for Hyatt after the cruise”. A year after his return to Bandung, he set out on his fateful journey to conquer the U.S. Once in America, Chef Deden tried to ensure that his career would take a steady ascend. It was not always about working hard, but also by absorbing as much knowledge as possible about his chosen field. Within the span of around more than a decade living in the West Coast, he worked with Mondrian Hotel, Sofitel Los Angeles, and Bacara Resort & Spa, he also took short courses under the tutelage of notable pastry icons such as Ewald Notter, Jacquy Pfeiffer, Sebastian Cannone, and several others.

These became his vantage point on his

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A F O O DI E ’ S L I F E way up to becoming executive pastry chef.

“My goal was that I wanted to be on the same level with US chefs, these courses although not cheap were an investment for the future,” he proudly admitted.

Finally, with his hard work and the advantages of his courses tucked under his belt, he got his dream job of executive pastry chef. Before landing the role at The Peninsula, New York, chef Deden also worked at prestigious, five-star establishments such as at Beverly Wilshire, a Four Seasons hotel and Jumeirah Essex House.

It is now his goal to keep up with the high standards that he has achieved, to stay intelligent with his creations, and also to inspire others with his success story, especially with him now also teaching for the Institute of Culinary Education and that he would really like to show aspiring chefs in Indonesia that everyone can actually make it to the top.

In the U.S., chef Deden has been continuously acknowledged for his achievements such as when he made grand-scale edible art which brought him to be featured on the Rachael Ray Show. In addition to that, working with The Peninsula has given him the chance to personally

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serve so many notable personalities from Oprah Winfrey, Vice President Joe Biden, celebrity chefs, TV hosts and anchors and Hollywood superstars.

Aside from his delicate, formal desserts he makes everyday, one particular dessert that he made several years ago was actually what he’s really fond of. “Probably the best dessert I ever made was when I collaborated with chef Kerry Simon. It was the Junkfood Dessert Platter, made from mini cupcakes, rice krispies, warm mini donuts, caramel popcorn, and pink cotton candy,” said the chef.

Being a New Yorker now, chef Deden has become keen with the theater, aside from watching movies and doing his quieter pastimes like reading books. “However, I also love to sing in karaoke joints as well,” he said laughing.

Of course we could not let the chef go back to New York without asking about his favorite food and his answer was something simple that we all surely love, “Aside from my fondness of having desserts using fruits and chocolate or caramel, my heart will always be with Indonesian anchovy fried rice made complete with lalapan, sambal, and crackers”

“My goal was that I wanted to be on the same level with US chefs, these courses although not cheap were an investment for the future,”

DEDEN PUTRA | Executive Pastry Chef The Peninsula, New York www.dppatisserie.com | E: info@dppatisserie.com | Twitter: @live4dssert | Instagram: @dedenputrany

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

StaniSlaus hans

by RIAN FARISA photographs by DENNIE BENEDICT & STANISLAUS HANS’ PERSONAL COLLECTIONS

Being a food blogger myself, I’m proud to say that within the span of the last five to ten years, the time has finally come to witness how food blogging can become so influential.

Of course, one of the leading actors in this field is no other than the social media celebrity – Stanislaus Hans Danial Subianto.

A

couple of years ago Hans, as his friends would call him, started his own modest blog to share the things that he loves about food.

Some say that college years are the best time to start your aspirations and Hans was fortunate with that very opportunity. He noticed the chance during his internship days in a teen lifestyle magazine where he met successful people from rare professions who were involved with food photography, food styling, and also food blogging.

“That was the moment when I started to take food blogging seriously and that it could potentially make money for me,” Hans told us remembering how it all started for him with the blog.

Since back in high school, Hans has always been sharing his pictures of food in a decent way and that’s his real forte right now as seen through his blog alongside

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his Instagram account. With his tens of thousands of followers, Hans is now reaping what he had sowed from his diligent shares and posts of his experiences and the artistic angles that he had shot of the meals that he ate and the travels he had gone through.

“You will never know what the future holds for you. I never expected since the beginning that my life would revolve around food!” said Hans, still half believing that his work leads him to become a renowned individual in the social media world.

However, fame does come with a price as well. Nowadays, Hans would need to juggle the balance between daily life and work with his increasingly busy schedules. “These days, I would stay awake until 4am to finish the articles for my blog and become depraved of sleep sometimes. Nevertheless, I am enjoying my commitments with my passion and dreams!” he said with an uplifting spirit.

With his vigor and young age, Hans feels that there are so many things that he could achieve in the future. “I’d like to redesign my website, I’d like to write a book, I’d like to have my own Youtube channel, and many other things. Plus, I’m also working on a certain project about creating my own brand,” revealed Hans secretively.

Even though he’s exposed with the current trends of the F&B business, Hans found himself always falling in love with the oldie but goodie bakmi ayam. “Top it with dumplings and meatballs. I could eat it for breakfast, lunch, and dinner!” confessed Hans.

“Additionally, anything related to chocolate is also my weak point. To name a few of my favorites: martabak, lava cake, chocolate cake, chocolate ice cream, or even Black Forest; the thought alone makes me hungry and I will have kejang-kejang imagining it”, said Hans cheerfully.

www.eatandtreats.blogspot.com | Instagram: @stanislaushans

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

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

REZA SETIAWAN

by RIAN FARISA photographs by DENNIE BENEDICT & REZA SETIAWAN’S PERSONAL COLLECTION

A well-dressed gentleman, in a black sweater with a slick haircut awaited us inside this hidden Japanese izakaya in a luxurious apartment on Jalan Senopati

“I

t’s good to finally meet you in person,” said Reza Setiawan happily as he met me alongside the rest of The Foodie Magazine team. As a busy PR practitioner, Reza has always been known as an avid foodie around his circles and as viewed through his Instagram account. But unlike me, he happens to keep his shape well although his daily social media posts are all about his most recent foodie experiences.

“After my college years in Boston, I actually started my career with an F&B chain and that’s where I became more appreciative about food and the painstaking process behind it,” said Reza starting our conversation. His successful PR career has seen him through a few PR firms and a top hotel chain.

Being a true PR practitioner further exposed Reza to the rich food scene, especially when he has meet ups with clients, networking with people, or while also in vacations. In that he finds also the joy of food appreciating it as a form of art and no longer confined to the mindset that food is all about basic needs.

“However, I am actually not a picky eater and open to the opportunity to visit any kind of eatery. As long as the food tastes good to me, I’d love to share the picture and the experience with my followers,” Reza explained.

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Even so, at times Reza is also prone to dissatisfaction during some of his restaurant visits but he is kind and understanding, “I believe that everybody in the kitchen is always told to do their best and they’d do the best for the customers naturally.

That’s why I always take my chance for second visits and the experience ultimately satisfies me.”

When asked about his favorite places to eat in Jakarta, Reza quickly answered with three good choices among many that he personally curates. “I like the consistency that Koiki delivers with its Osaka-style meals prepared personally by the chef. I enjoy their takoyaki, okonomiyaki, or the sushi rolls there,” he said.

“For desserts, Cacaote is definitely a must-go for everyone. Lastly, Otel Lobby is my personal choice for dinner. I cannot never keep my diet when I’m there since Chef Maya Aldy would personally whip me up one of her many creations,” said Reza finishing the story with a crisp laugh.

When asked about his real pleasure, Reza unashamedly told me that he never avoids any offer to enjoy the sinfully delicious array of Padang food. “I have no worries at all even when it comes to any kind of gulai that involves offals, including also the beef tendon gulai!” as he ultimately confessed.

“Another foodie guilty pleasure I have is noodles. I love all kinds of noodles!”

Instagram: @rezaeats

M AYA ’ S M U S I N G

THE HEALTHY DINNER PARTY

by MAYA ALDY photographs by DENNIE BENEDICT

Chef Maya serves up a delightfully flavorful and healthy dinner party menu for Jed and Rian.

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W

e always associate parties with good food and good drinks.

Many expect to see plates of meats or high calorie foods at dinner parties. It’s actually our way to justify that a party is a good time to eat and drink a lot, no matter what.

However, my take on The Foodie Magazine’s party and celebration theme involves the exact opposite of how we define party food, but that doesn’t mean that I’m discounting the whole pleasure having a dinner party. Healthy meals can be also smart, delicious and not necessarily lacking in flavor.

That’s because my definition of healthy food is all about the balance between the quality ingredients with a little bit of pleasure here and there. I use fresh and all local

ingredients, with clean and minimal cooking, so you can taste each ingredient and how it works with others.

Of course, the spice still plays an important factor and we do not want the dishes to taste bland. After all, a well composed meal packed with flavor and textures is also the key for good health and happiness! So guys, these meals will certainly keep you energized, fulfilled, and ready to go.

I welcome you all to try!

Happy partying!

Instagram and Twitter: @maya _ aldy

M AYA ’ S M U S I N G

OTEL LOBBY | The Annex Building of Bakrie Tower, Jalan Epicentrum Tengah, Pintu Selatan, Jakarta | T: +62 21 2994 1324 www.otellobby.com

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M AYA ’ S M U S I N G

Maya’s Healthy Dinner Menu: STARTERS Pumpkin soup with Foie Gras Quinoa Salad with Zucchini and Cauliflower Cucumber Salad

MAIN Slow-cooked Barramundi

DESSERT Chocolate Pannacotta

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QUINOA SALAD WITH ZUCCHINI AND CAULIFLOWER

SLOW-COOKED BARRAMUNDI

Serves: 2 portions

INGREDIENTS:

INGREDIENTS:

1 cup Quinoa 1 cup Water 1 pc Zucchini (medium size), cubed 1 pc Cauliflower (medium

size), cut in into flowerets size 2 pcs Shallot, chopped 1 pc Parsley 1 pc Lemon, juiced -

Olive oil To taste Salt & pepper

STEPS

• Cook quinoa with one cup of water until al dente and then cover.

• Heat the oil on a pan and sautee the shallots until translucent.

• Put in the vegetables, season, and cook.

• Mix cooked quinoa and the cooked vegetables.

• Toss them with olive oil, lemon juice, and parsley.

• Serve.

Serves: 3-4 portions 300 gr Barramundi, portioned

to 50 gr / piece.

250 ml Olive oil Mixed herbs: bay leaves, parsley, thyme, garlic clove, whole chili.

Baby vegetables of your choice.

Pickling juice: water, lemon juice, vinegar, sugar and whole peppercorn; heat to boil

STEPS

• Make the lightly pickled vegetables by cooling off the pickling juice and soak the baby vegetables for about 2 hours with it.

• To cook the fish, first heat the oil with mixed herbs until it all bubbles but not boiling at around 50C. • Season the fish and cook it for about 8 minutes, set aside.

• Make your own Hollandaise sauce.

• Spoon your hollandaise. arrange the fish and vegetables.

• Drizzle with olive oil to finish.

• Serve.

OTEL LOBBY | The Annex Building of Bakrie Tower, Jalan Epicentrum Tengah, Pintu Selatan, Jakarta | T: +62 21 2994 1324 www.otellobby.com

M AYA ’ S M U S I N G

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TRIED AND TESTED

DE DI ET RIC H >< T H E FOODIE

THE BEST PAELLA IN TOWN

A professor and a skillful home cook, Andrea Peresthu showed us his finesse on how to impress everyone with his wonderful stories about Spanish tales and his impressive paella marinara.

by RIAN FARISA photographs by DENNIE BENEDICT

S

pain is a captivating country that attracts millions of people each year and the charms that came from the long-standing history since more than a millennium ago. During the dawn of the Renaissance, the Spaniards continued the legacy that the Andalusian Muslims left them from art, culture, and also culinary.

Years ago, as a professor in a Dutch university, Mr. Andrea Peresthu was assigned to work in Spain over a period of time. As a lover of finer things, Andrea was utterly enchanted by how the Spaniards could enjoy their lives to the fullest just like the Italians and the Greeks. He learned a lot during his stay there and cooking Spanish meals became his next obsession.

“Oftentimes I hosted dinner parties and I would cook for everyone, including my students”, he reminisced.

Because of this, at one junction of his life, Andrea decided to enjoy life in a whole different way and that in needed to involve good food and good wine. Additionally with his joint venture called Javanegra, he also expanded his interest with coffee and strives to promote Indonesian beans to the world, as well as contributing his body and soul into making the local farmers prosper.

When it comes about Spain, Andrea would talk hours and hours about the food, the flamenco, the music, and the know-how of living in Spain. Together with his confidence and experience, he will boast that his Spanish dishes are the best in Jakarta. “If you’re looking for the best paella in town, look no more, you will find it here”, he said grinning.

Truly, his take on paella marinara was perfect. Not only did he managed to infuse the rice wholly with the seafood flavors through a patient, slow-cooking method; he was also able to marry the ingredients cleverly and finished it all off with a fresh squeeze of lemon. The intensity of the flavors was something that I, myself, would not dare to forget.

As for you, it would clearly make a fine dinner that will impress any of your guests!

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JAVANEGRA GOURMET ATELIER | Jalan Kramat Pela Raya no. 212, Jakarta | T: +62 21 7278 0119 www.javanegra.com | Instagram: @javanegra

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

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TRIED AND TESTED

PAELLA MARINERA Serves: 10 people

INGREDIENTS: 5 pcs 2 pcs 1/2 kg

1/2 kg

4-6 cups 1 large pinch 1/2 kg 1/2 kg

1 pc 1/2 cup to taste

Garlic Tomatoes, diced Calamari (squid), cut into rings Arborio or Medium grain rice Seafood stock Saffron threads Mussels in shell Prawns, medium or large - shell on Lemon Spanish olive oil Salt

STEPS

• Prepare the ingredients. Heat the seafood stock in a medium sauce pan.

• Add enough olive oil to coat the bottom in the pan. Sauté the garlic and tomatoes, add squid, prawn and cook, stirring often for about 10-15 minutes.

• Add the rice, sprinkling in the form of a large cross on the pan. Stir for 2-3 minutes to thoroughly coat the rice with oil.

• Crush the saffron threads and add to the warm fish stocks. Slowly pour stock into the paella pan until ingredients are all covered.

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

• Arrange mussels around outside edge of pan, pointing up.

De Dietrich DTIM1000C – Le Piano Full Zoneless Induction Hob • Simmer, cooking rice. Add more stock if necessary.

• When rice is cooked, remove from heat and cover with aluminum foil allowing paella to “rest” for 5 minutes before serving.

DE DIETRICH CREATES THE PIANO. YOU COMPOSE YOUR FAVOURITE CULINARY TUNES! Combining avant-garde design with distinctive functionality, the market’s first full zoneless cooking hob, Le Piano offers unlimited cooking possibilities!

With Le Piano, cooking now comes with freedom of expression with a 100% “open space” cooking zone! This new cutting-edge technology hob allows up to 5 different cooking pots at the same time, whatever their size or shape. Place the cooking pots and pans anywhere on the hob and Le Piano takes over.

Another revolutionary function allows new home cooks and experienced home chefs alike to choose from 3 pre-set cooking modes: • “Solo” Mode - The entire cooking area is set at a uniform temperature to cook several dishes at the same time with the same setting.

• “Piano” Mode - Obtain 3 separate and independent cooking zones, each with its own adjustable setting. In this way, you can keep a dish warm on one zone, simmer another dish on the second and boil on the third.

• “Expert” Function - Recognises the cooking pans and memorises chosen settings. The pans can be moved anywhere on the hob surface and the settings remain programmed (up to 5 different saucepans at the same time).

Le Piano, truly a masterpiece of the brand.

• Slice lemons into wedges and serve alongside paella.

For more information on stockists, visit our La Galerie De Dietrich today!

LA GALERIE DE DIETRICH Jl. Kemang Raya No. 17, Jakarta 12730 Tel: +62 2171 80349 Marketing@kitchenatelier.co.id

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YONGKI GUNAWAN – The Masterful Cooking Instructor

by RIAN FARISA photographs by YONGKI GUNAWAN’S PERSONAL COLLECTION

Chef Yongki Gunawan, the naturallyborn cooking instructor, took The Foodie Magazine on a tour of his three-decade career of teaching and his love for Indonesian cuisine.

STUFF OF LEGEND

T

he opulent suburban neighborhood of Alam Sutera has become an attractive destination for everybody nowadays. Many are looking for their future homes here, or just to shop and eat. Others seek some breathing space far from Jakarta’s hustle and bustle, and there are also those who come here to learn about cooking.

Well, the latter part may seem a bit strange if compared with the rest but truly, there is a certain individual who lives here and has dedicated himself with cooking for the past three decades. People do come here from all over Jakarta and there are those from nearby countries who fly straight to Jakarta just to attend his courses and then fly back home on the same day.

The chef, Mr. Yongki Gunawan, teaches everything about cooking from his spacious home. All you have to do is to basically enroll, drive there, and he will prepare the rest – even the lunch!

“I’m preparing lunch for my students who are learning how to make ice cream today. Please feel free to join the lunch”, offered the chef kindly while busy grinding the chilies on the mortar for sambal.

After he finished preparing the Indonesian lunch, he officially greeted me.

There we sat together in his office and talked about how it all began for the chef.

Born in a conservative family that only acknowledges being a doctor or engineer as a real career, the young Yongki Gunawan however intrigued his parents’ point-of-view by simply saying, “Look at the cook at our favorite Chinese restaurant. He cooks good food and makes good money as well”, he said. However back then, cooking is still seen as a skill, but not as a profession. “It was still considered taboo for guys who pursue a career here, let alone cooking in their own home kitchen”, he further explained.

However, his interest with cooking is further reinforced by helping his mother’s small cake business. Despite all that, he still had to respect his father’s wishes by going to an engineering school. “They never knew back then that I secretly enrolled to NHI instead and there I busied myself for unpaid odd jobs helping to cater parties”, the chef secretly confessed.

Chef Yongki furthermore chose to learn everything and not stop by just becoming a specialist. “Even without limiting myself at something, my soft spot is perhaps with anything Indonesian, especially for its uberrich traditional kue basah”, said the chef.

Seeing that most chefs usually have their tenure working in a hot kitchen of hotels or restaurants, I decided to ask why he decided only to become a cooking instructor. “Destiny never gave me the opportunity to enter the hot kitchen. I applied several times to work hot kitchens but I was too busy with so many cooking

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classes even when I was still a student”, he simply explained.

Being a teacher does not mean that you’re confined only to your space because since 1979, the year when he started his own cooking school, Chef Yongki has traveled the world to further perfect his cooking techniques. For that, he enrolled for the full course at Le Cordon Bleu Paris in 1982 and has also been traveling to many provinces in Indonesia and many countries around the globe until this day.

With the reputation that he has built as a professional cooking instructor for decades, Chef Yongki is trusted by many companies and restaurant entrepreneurs as a consultant. “Additionally, I also issue certificates for my cooking courses here”, he said.

Whether you are looking to learn Indonesian cuisine, Western cuisine, local kue basah and kue kering, French pastries, kopitiam menu, or even ‘naughty cakes’; Chef Yongki has exactly all that his students seek. Not only does he busy himself with teaching, he’s also the incumbent

secretary-general of ICA (Indonesian Chef Association) and is currently leading a policy to promote Indonesian chefs to hold executive posts in five-star establishments.

“We have to learn so much even from our neighboring countries. Thailand, for instance, has been known for its cuisine better than us. The key in this matter is about the curriculum in our schools. We have to localize the content and teach the students to appreciate our heritage better”, said the chef determinedly.

It seems there is no stopping for this 63-year-old chef with his contribution for the society. His relentless pursuit in teaching and promoting Indonesian food is something that us, as the younger generations, need to appreciate.

Sometimes we might be attracted a bit too easily by the charms of foreign cuisine but with somebody like Chef Yongki Gunawan, who has explored so many aspects of cooking in the past three decades, his heart and love ultimately returns to where it belongs. That’s all for his love of cooking and Indonesian food.

STUFF OF LEGEND

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PA N T R Y 1 0 1

The Spirit of the Party

by KYLE GREGORIO

Whiskey

Gin

Vodka

In the world of distilled spirits, there is a lot of confusion about whiskey and the different styles of whiskies. Whiskey is a broad term much like the word beer. Essentially, whiskey is merely beer that has been distilled. No hops are used when making a distillers beer, but other than that, the initial steps are very similar prior to distillation.

The Johnnie Walker whisky is a Scotch blended malt whisky. This means this whisky contains a mixture of whiskies from other distilleries. The exact blend of the whisky is kept as a good secret, but it is common knowledge that the main ingredients are Cardu and Talisker.

Gin is a hard alcohol flavored with the seeds of the juniper bush. It is a rather dry alcohol and is rarely drunk on its own, but used instead as a base for many different types of drinks. Good gin is very smooth, with a strong juniper flavor exciting the senses.

Hendrickâ&#x20AC;&#x2122;s Gin maintains an uncompromised standard of quality. The sweet, velvety texture of this gin is infused with Bulgarian rose and cucumber oils. These two delicate oils, combined with the layers of juniper, orange peel and other botanicals spin a web laden with soft flavor and intricate nuances.

Vodka is a distilled spirit with a high alcohol content that can be produced from a number of different materials and possesses different characteristics depending on the creator. Most produced these days are made from a grain, though some are still made from potatoes.

The finest of the fine, Grey Goose is distilled in Franceâ&#x20AC;&#x2122;s Cognac region with water naturally filtered through Champagne limestone. The bottle incorporates a cool blend of clear and frosted glass, and the taste is soft on the palette with a sweet finish.

Want to impress your guests?

Pull out a bottle of Grey Goose.

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PA N T R Y 1 0 1

No party is complete without alcohol. Not too much though, just the right amount for you and your guests to unwind. But what spirits would you serve? Better yet, do you know the different kinds of spirits you can choose from? Here is our list of top spirits you can choose from to serve at your party.

Rum

Tequila

Jaegermeister

Rich in history, sweet in flavor and full of variety; rum has something for everyone.

Unlike other distilled spirits such as Scotch whisky and brandy, there is no strict definition of rum. Essentially, rum can refer to any distilled alcohol produced from sugar cane, whether it’s in molasses or cane juice form.

St Vincent Distillers Captain Bligh XO, This delicate rum shows a lovely balance of lightwood, providing vanillas and a hint of cocoa.

It is elegant and smooth with toffee, caramel flavors which linger on the finish.

Tequila is an alcoholic beverage made from the sugars of the blue agave plant. Tequila typically contains between 38-40% alcohol (76-80 proof) and is consumed either straight or mixed into cocktails. The blue agave plant is native to the Mexican state, Jalisco.

Jose Cuervo is the number one tequila in the world, as well as the oldest, most recognized and awarded. The history of Jose Cuervo began in 1758, the year in which Jose Antonio de Cuervo obtained a parcel of land in Jalisco, Tequila in order to cultivate and harvest the blue agave plant. This singular event marked the birth of the tequila category.

Jägermeister is an herbal, bitter liqueur from Germany made of a secret blend of over 50 herbs, fruits and spices. Over recent years it has gained a notorious reputation as liquor that will get you very intoxicated, very fast. This is due mostly to its use in shooters, especially the infamous Jager Bomb.

Jägermeister’s reputation is one of those love-hate perceptions that come with many of the stronger distilled spirits, which are often abused (ie. tequila).

However, Jägermeister does have a place in many “fancy” cocktails to add a complex, herbal back to drinks.

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W H AT C H E F E AT S

Loyalty and contentment are what you see from Executive Chef Sean MacDougall of Ritz-Carlton Pacific Place, Jakarta. But beneath the matured exterior, The Foodie Magazine finds out that his primal joy comes from kids’ favorite treat!

SEAN MACDOUGALL

by RIAN FARISA photographs by DENNIE BENEDICT

T

wenty plus years of experience says it all for Chef Sean Macdougall.

He’s been all around the globe working in five-star hotels from The Hilton on Park Lane, London to Hyatt in Johannesburg and Taipei and The RitzCarlton Sharm el Sheikh in Egypt prior to his arrival at The Ritz-Carlton Pacific Place, Jakarta in 2007.

Now with The Ritz-Carlton Pacific Place, the chef oversees huge operations for one of the largest ballrooms in Asia with its weddings, banquets, and conferences; and also for the daily operation of the restaurants. Needless to say, his experience and maturity are the much needed traits for any five-star hotels all over the world.

But one day, escaping his kitchen frenzy, we were brought deep inside the back of the house into the heart of its Pastry Kitchen. The chef was clearly eager to show us the very thing that accompanies him through thick or thin and whenever he goes through the high intensity of working as a top-level chef.

“Well, ice cream is apparently my soft spot”, he said as he pumped out big serving of vanilla ice cream. With his family coming there, he prepared a throng of toppings for the kids to throw in to their ice cream and he quickly joined the rampage.

“As much as I’m trying to stay away from sugar and desserts, ice cream will always be my weakness. On top of that, my whole family’s weakness! Even those in Australia”, he said pointing out some facts on how they will always have ice cream in the fridge or when visiting their Italian neighbor’s gelato shop back in Busselton, Western Australia.

When asked about his favorite flavor, the chef said, “Definitely licorice.

Indonesians are way too fond of vanilla, chocolate, and strawberry so unfortunately it’s a bit rare to find it here.”

Well that’s a shame for us too as well, but if it were ice cream, you’d still have it whatever the flavor is, right?

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SEAN MACDOUGALL | Executive Chef of The Ritz-Carlton Pacific Place, Jakarta