This issue of mylombok is just as action-packed as ever. Racing fans can rev up for the September MotoGP while we profile old favourites and new luxury stay options from BASK to Cahaya Villas in the Gilis. Love Eastern Med cuisine? Read about Elamu Lombok, offering authentic Greek flavours in a picture-perfect setting. Also check out the Elamu Lombok photo contest.
We also profile Lombok born, Jeeva Santai Chef Nizar, as well as Lombok made vanilla plus a new health-boosting cocktail — JAJAJAMU. Keeping with the health and wellness theme, get acquainted with Almitra — Yoga teacher at Ashtari yoga shala and learn everything you need to know about yoga.
We also look at the unsung heroes of Lombok doing great things in the community. Such as the Serangan beach school that is teaching local kids English and the Buffalo Swim School in Kuta giving children swimming lessons. Our regular ‘Through A Lense’ photo feature showcases jewellery brand Gypsea Soul, inspired by the Gili Islands’ underwater world.
Don’t forget to check out our insightful interviews with MMI Advisors MD, Ilyas Najim and Scott Hindmarch, who is developing the Atrium apartments in the centre of Kuta, which are for sale.
THE BAD GUY NOTICE
No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior permission of PT Lima Elemen Grafika. The views and opinions expressed in this publication are not necessarily those of the authors and mylombok disclaims any responsibility for any errors, ommissions or complaints arising there from. The publisher will not be held responsible for copyright infringement on images supplied by advertisers and or by contributors.
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Photo by: Alfred Minnaar alfredminnaarphotography
Helping Hands
Lombok Eco Market
Artisan Vanilla from Lombok Island
Activity
Buffalo Pond Swim School
Local Profile
Almitra Putri Lestari, Ashtari Yoga
Through a Lense
Gypsea Soul
EAT
Chef Interview
Nizar, Jeeva Santai Villas
Eating Out
Elamu Greek Home Cooking, Kuta
ESTATE
Luxury Living
Cahaya Villas, Gili Trawangan
Hotel
BASK Gili Meno Meet
MOTOGP IS BACK!
WHAT TO EXPECT FROM THIS YEAR'S INDONESIA MOTOGP
ARTISAN VANILLA FROM LOMBOK ISLAND
LOMBOK ECO FLEA MARKET SPOTLIGHT
BUFFALO POND SWIM SCHOOL
SWIMMING LESSONS AND WATER SAFETY FOR ALL AGES AND LEVELS
explore
MotoGP is Back!
What to expect for this year’s Indonesia MotoGP at the Mandalika International Circuit
In just over a month’s time thousands of passionate motorsport fans across Indonesia will once again descend on Lombok. The MotoGP is back on September 27–29 and is set to attract even more local and overseas fans than ever. Its gearing up to be the best yet.
Preparations have been in full swing for some time, and being held in September, there is much less risk of a wet, slippery track this time. The track surface is in good shape while prep work has concentrated on the grandstand, servicing roads, pit lane, and paddock area, according to Mandalika Grand Prix Association CEO Priandhi Satria.
Projections are for up to 120,000 fans over the weekend. Furthermore, September is still pretty busy for general tourism. This may be the time the wider Central Lombok region gets to share in the success of MotoGP. Head of the NTB Tourism Service, Jamaludin Malady recently said about 100 local villages have made preparations to accommodate MotoGP fans in homestays, campgrounds and glamping.
Why is Lombok’s Mandalika International Circuit so unique?
Firstly, very few if any, race tracks can match it for its eye-catching tropical beach and ocean backdrop. It’s officially a street circuit but even this term doesn’t adequately describe the ‘hybrid concept.’ Its far removed from the famed street racing circuits like Monaco or Singapore. It’s a fully purpose-built race track from scratch that features new, existing public roads which can be used for normal traffic when there is no racing.
Mandalika International Street Circuit in Numbers
The circuit measures 4.31 km with 17 turns. Built to international racing standards, there is a heady mix of fast straights and tricky corners. It has a potential capacity of up to 150,000 race fans. There are several freestanding grandstands, hospitality suites, a media centre, pit buildings with garages and more.
The Sunday race day is of course the main event, but it begins first with practice and qualifying over two days. This is a chance to get your bearings, plan your trip via shuttle bus services and soak up the experience. Although only a handful of fans watch the practice sessions in full, compared to full capacity big race on Sunday, it’s a stress-free introduction to Moto GP and the ideal time to do a ‘dry run’ and avoid long wait times and hassle on big race day.
Tickets are still available starting from around IDR700,000. Hotel and race day packages can be reserved too. The government recently said there should be no price gouging this time with measures in place to cap hotel rate increases to a ‘reasonable level.’
The government is also currently in discussions to coordinate infrastructure and utilities management to meet the surge in demand over the three days, such as electricity capacity, waste management and shuttle bus schedules.
During practice, qualifying and the big race day, there will be various local vendors keeping all the fans refreshed and fed, showcasing their cuisine plus various Lombok handicrafts and other products at the annual Mandalika Bazar. Other supporting activities expected include live music and fashion demonstrations.
Muslim reads from his English grammar exercise book
The children of Serangan School love the Sunday classes
Muslim checks the work of his students
Sunday School in Session
Story and photos by Rebekah Parsons-King
When you think of going for a surf on a Sunday, what comes to mind? Probably not witnessing a Sunday school in session, but that’s exactly what you’ll find at Serangan Beach.
Surfboards line one side of Muslim’s beach warung, while kids fill the center. There’s little wooden tables, notebooks and pens — the children perched in the sand, ready for learning.
Since 2021, Muslim has been running a Sunday school for the children of the local Serangan School to help teach them English.
“I saw them playing at the beach one day and my heart wanted to help them”, Muslim said.
Its 8am, and the first task of the day is a beach clean up. Mus (as he's affectionately known) and the children walk the golden sands to collect whatever rubbish they can find. A little bit of play — then, it’s time to learn.
Mus has a well-used English grammar book as his guide. The children are alert and ready to take in as much as they can. They start with counting in unison, 1–100. Then sentences such as “I will go to the store”, “they are going to the store”, and so on.
Over the years Mus’s friends have helped him, help the kids. One friend, Paola, from Spain comes to help teach. Sitting on the sand with each student, one by one, helping them to learn this language that, in the future, can help them find jobs.
With the tourism and hospitality sector starting to boom on Lombok, these children will require a good command of English to ensure a prosperous future.
With luxury resorts popping up everywhere, surf camps and yoga retreats, this industry will be the main breadwinner for many of the people of Lombok.
Mus is always happy to have people come down to his perfect beach oasis, sip on a fresh coconut and have a chat, his openness and generosity is rare in this busy world of ours.
During the class people come and go, but you can’t help but hang around and take stock of what’s happening. Good people, doing good things for nothing in return is a rare thing these days, so to be witness to this kind of spirit is nothing short of heartwarming.
Mus continues this work off his own back and from his own pocket. One of his biggest challenges is transport for the children to learn to swim at Longtun swimming pool, where he takes them once a month.
“Currently what I need is transportation costs for those who want to go to the swimming pool, but I don’t have the money because [they] really want to go there”, he said.
If you would like to help Mus and the children of Serangan School contact him here:
Each issue, mylombok will highlight a vendor from the Lombok Eco Flea Market — the monthly pop-up market that offers the best of Lombok’s eco-friendly crafts, foods, cosmetics and more.
Lombok Vanilla Founder/CEO Harrys Munandar is one of a growing number of millennial start-up vanilla farmers in the southeast Asian nation, who is eager to revive spice shipments to diversify farming exports, which is currently dominated by palm oil.
mylombok Magazine recently spoke with Harrys to learn more about his artisan vanilla products and how he aims to make his products known worldwide.
Where did your inspiration come from?
The interest in cultivating one of the world's most valuable spices was sparked at a time when farmers were leaving their farmlands for jobs in congested cities.
Although Madagascar remains the gold standard as far as vanilla quality is concerned, Indonesia has strong potential to become an alternative region, in terms of quantity and quality.
We aim to make Lombok one of the best producers of vanilla and vanilla by-products in the world.
How did you get started?
It all started in 2018, right after the big earthquakes in Lombok. Before the earthquakes we ran a villa management company, which looked after almost 35 villas, then the earthquakes hit without warning, so we had to close most of the villa's due to the damage they sustained and less tourists to the island.
During the crisis, we had a lot of friends who came from overseas to help those who were affected by the earthquakes, and during that time, they not only volunteered but also bought commodities like coffee, cacao and vanilla, to help most of the affected people in the northern areas of Lombok.
What happened next?
Accidentally, we became an exporter! Our foreign villa clients wanted to help the earthquake victims by selling their products to overseas buyers at a fair price, so we cut out all the middle men, and only bought directly from the local farmers.
We ended up with a total of 5 co-op farms around Lombok Island, eventually focusing only on vanilla beans because of its wider market overseas.
The Covid-19 pandemic boosted consumer demand for vanilla, as well as packaged food companies, which resulted in the exports growing by almost 10 times during lockdown, and also put Lombok Island as one of the high quality vanilla bean producers on the global map.
You have plenty of vanilla by-products, what materials do you use?
Anything can use vanilla, from food to body spa and fragrances — we always customize products to suit one’s needs and budget.
We only use locally sourced ingredients for our by-products, and we also collaborate with local artisans here in Lombok. Our vanilla beans are grown organically on our co-op farms around Lombok and thanks to local Lombok businesses, most of the restaurants, cafes and hotels on Lombok & the Gili Islands support us by buying our vanilla products.
Have you always cared about the planet?
As a proud member of Lombok Eco Market, we are always looking for ways to cut down on our single use plastic usage, currently we use reusable glass jars and paper packaging for the local market.
70% of our vanilla products are being exported overseas, so we strictly select our vanilla beans from farmers, who grow the beans organically and which are free from any artificial fertilizers and fungicides, in order to maintain a high quality. Our vanilla beans are also grown from non-GMO vanilla plants and we use organic fertilizers and pesticides.
How are you helping others think differently?
Most of our farmers are located in very remote areas, with stunning views of nature, so to help them boost their income, we have also created agrotourism that not only gives them face-to-face experiences with our clients from overseas, but also gives them an opportunity to earn an extra income from the agrotourism.
We are also doing some basic hospitality training in our facility, for all the young generation farmers, not only teaching basic English, but also how to create community based tourism in their villages.
How are you changing minds?
Indonesia is the 2nd largest vanilla producer in the world after Madagascar, but most of the local people don't use it in their daily lives. To them vanilla is only known in its synthetic form of white granulated powder, which is bad for your health.
So, we are currently making a very affordable option in the form of pure vanilla powder, which can be infused into daily products like: salt, sugar, syrups etc.
With help from our culinary expert friends, we teach them how to infuse vanilla or ‘vanili’ in Bahasa Indonesian, into their local cuisine and we have even created a group called ‘budayakanmenggunakanvanilla’, which means ‘vanilla culture’.
What advice can you give to others who are interested in starting their own sustainable business?
The truth is that entrepreneurship is hard. It’s not all about making money and being a boss. There are many sacrifices that you have to make, and it can be very stressful. If you’re not prepared to take on more stress in your life, then entrepreneurship isn’t for you. You need to be able to embrace stress and work long hours if you want to be successful.
Start small but dream big. Find some like minded people who not only support you, but also make you into a better person. Enjoy every challenge that arises - there’s always a silver lining with every challenge. I even met my wife during this entrepreneurship journey and feel so blessed.
lombokvanilla lombokvanilla, Lombok Island
For Lombok Eco Market schedule: www.lombokecofleamarket.com
Exclusive Showcase of Asia Road Racing Championship with Berdaya Project
Local students enjoy a rare opportunity to o behind the scenes at a major motorsport event
Agroup of schoolchildren enjoyed an exclusive behind the scenes look at the Mandalika Circuit and the exciting world of motor racing. Nonprofit Berdaya Project teamed up with the Mandalika Grand Prix Association (MGPA) for the Exclusive Showcase of Asia Road Racing Championship 2024.
On July 28, 2024 six of the best students at two Mataram schools — SMPN 10 Mataram and SMPN 13 Mataramenjoyed exclusive access to the circuit and its facilities. This included exploring the Race Control Room, Timing Room, Pit Lane, and Commentary Booth, in order to learn more about the extensive planning required for hosting an international racing event.
According to Priandhi Satria, President Director of MGPA, it was a unique experience that is sure to inspire a love of motorsport. “I, on behalf of MGPA, greatly appreciate this, so that young people in Lombok can get a unique experience that introduces and inspires them. We need more young people who have a passion for the world of motorsport.”
This sentiment was echoed by Jason Axellino, founder of Berdaya Project. “We hope that this special learning opportunity inspires them for their future. This event aims to instill values that are important for students’ lives, namely daring to dream big,” he said.
There was also a surprise visit to the Astra Honda Racing Team and MS Glow for Men Racing Team pit boxes. The students were able to meet the crews and ask questions to the winner of Race 2 SuperSport 600 ARRC 2024 Mohammad Adenanta Putra (Astra Honda Racing Team), and Dimas Ekky Pratama (MS Glow for Men Racing Team). They fired off questions asking for inspiring tips on pursuing one’s dream and what were some of the technical aspects of motor racing. Samsul Purba, Deputy President Director of MGPA, also answered questions from the students.
This was one of several other student familiarization visits that have taken place during a major international event at the Pertamina Mandalika International Circuit. Previously, they were held during the Shell Eco-marathon (2022) and WorldSBK (2022 and 2023).
Mandalika Grand Prix Association, Shell Indonesia, and Dorna WSBK Organization are some of the partners helping to provide exclusive access. It hopes that similar events can be held again in the future to provide opportunities for more Lombok students.
One of the students, Dinda Tri Ardianingtias, said: “I learned that success cannot be achieved easily, and this inspires me to continue working hard and never give up.”
Berdaya Project is an independently run nonprofit foundation that teaches life skills education to young students.
+62 812 15142178
www.berdayaproject.com
Buffalo Pond Swim School
Swimming Lessons and Water Safety for All Ages and Levels
A Big Idea Started with a Simple Question…
“Did you learn to swim growing up?” “No, but I paddled around in my uncle’s buffalo pond.”
Buffalo Pond Swim School launched in February 2024 with a simple mission: to provide inclusive and accessible swimming and water safety education programs in Indonesia. Buffalo Pond proudly operates as a social enterprise, believing in creating positive change while generating revenue to sustain and grow its high-quality services.
Addressing a Critical Need
Despite Indonesia being a nation of islands, there is limited swimming and water safety knowledge. This contributes to an alarming drowning rate, with an average of 13 people drowning every day. A 2022 OECD report ranked Indonesia 93rd in the world for “swimming without assistance” rates, despite being the fourth most populous and largest archipelagic country.
Professional Qualifications & Programs
Buffalo Pond offers a variety of lessons catering to different age groups and skill levels. The growing team is qualified and trained in line with Australian qualifications and standards and take part in ongoing professional development to ensure the highest quality of instruction across all stages and ages which include:
• Infant Programs: For children aged 6 months to approximately 3 years, exploring water and safety skills alongside a parent or supervisor.
• Pre-school Programs: For children aged 3–5 years, focusing on water familiarization, body orientation, safety, and survival skills.
• School Age Programs: For children aged 5 years onwards, introducing technical elements of various swimming strokes.
• Stroke Programs: For children aged 5 years onwards, enhancing speed, distance, and stroke variety.
• Adult Programs: For adults of all abilities, ranging from basic swimming to stroke correction and training for personal growth or competition.
• Private Lessons: Private lessons are available for anyone of any age who would like specific and one-to-one training.
Location and Schedule
Lessons are held at the Mandalika Beach Club in Kuta. Programs offer sessions in the mornings and afternoons to accommodate various schedules and preferences.
Social Impact at the Core
Buffalo Pond is set up as a social impact business model with a strong focus on ensuring that a portion of profits, products, and time is spent on social impact. The driving force behind this is the belief that “swimming should be a right, not a privilege.” For this reason, Buffalo Pond is committed to providing subsidized or free lessons and programs to community members who may not otherwise afford them.
Social Impact Initiatives
• Reef Property Scholarship: This program provided 15 students with a 10-week swim safety program. Students attended lessons once per week, received adequate swimwear, and learned from trained teachers in small classes.
• Nanny Program: This subsidized program offered swimming and safety skills to five local women.
• Swimming Lessons with the LPQI Islamic Deaf Society: Buffalo Pond works closely with the Islamic Deaf Society to deliver water safety days to their students, many of whom are deaf. Instructors collaborate with group leaders who translate instructions into sign language.
• OceanFolx Partnership: Buffalo Pond partnered with OceanFolx to teach water safety skills to local women, focusing on community, connection, and empowerment.
Profits, donations, time, and resources are the key pillars of our social impact philosophy, which will continue to be the backbone of our business model.
First Aid & CPR
Buffalo Pond has expanded its offerings to include First Aid and CPR training programs. These are available to students, school teachers, and surf guides, with further programs in development. A community-driven fundraiser has provided two defibrillators for central Lombok, programmed in both English and Bahasa Indonesian, with training on their use to be offered soon.
Buffalo Pond Swim School is dedicated to making swimming and water safety education accessible to everyone in Indonesia. By addressing critical needs, providing inclusive programs, and maintaining a strong focus on social impact, we aim to reduce drowning rates and create a safer, more informed community.
Be sure to reach out with any questions and secure your spot now!
+6282340265125 buffalo.pond buffalopond.org
Almitra Putri Lestari, Ashtari Yoga
A Fine Balance
Almitra was born and raised in Bandung, West Java. From an early age, she balanced her creativity and a lifelong interest in arts, music and dance performance with practical, real-world skills. At university, she studied Economics and Accounting but also found time for outdoor activities — hiking, climbing and sea kayaking — and getting close to nature.
Learning yoga helped her with an important and sometimes difficult skill: discipline.
Her work at Ashtari Yoga is also about balance and discipline. She teaches yoga, co-creates classes, workshops and training, and puts her business skills to good use. She spoke to mylombok about the path that led to her current role.
When did you first become involved with yoga and yoga teaching?
My mom, my grandma and grandpa are yogis. I found my first yoga book on my grandparents’ bookshelf, when I was in elementary school. It was interesting to see all the cool yoga poses. When I was 18, my friend’s mom, who was a yoga teacher, took me as her assistant. I followed her classes, trained as an instructor and later took one or two of her classes each day.
At university I financed myself by working. I taught yoga six to twelve classes a week for four years. When I started my thesis, I had a more flexible schedule, so I joined Jejak Kecil, which is about learning through play, and trained with them to work as a pre-school teacher.
I went to Bali and took another yoga training course, to deepen my knowledge. I was looking for the best opportunity to build a career in the economics industry as well as yoga teaching.
What were the circumstances that first brought you to Lombok?
After Bali, I registered with an international yoga association — Yoga Alliance — where Ashtari Yoga found me. I flew to Lombok in early 2016 and, after a month, decided to sign a year-long contract; I have kept on extending it.
It was what I dreamed of. Ashtari allows me to teach yoga and work in the sales and marketing department. I came to Lombok to work, yes, but living here has been like paradise!
What are the types of yoga you offer? Could you briefly explain them?
Yoga is a system to control the fluctuation of the mind to reach enlightenment and connect with peace. There are different types, which are complex to explain but, briefly:
• In Karma yoga, we serve others so we can do charity
• In Bhakti yoga, we practise selfless devotion, recognizing the Divine in everything
• Raja yoga is about controlling behaviour, working with body, breath and mind to feel peace within. This is what we do in most regular classes
• Jnana yoga involves reading or studying, for those who are ready to go a little deeper.
There are also many styles to deliver this 4-path concept. The teaching is done in a studio setting and involves a little yoga philosophy, purification, yoga postures (static or dynamic), yoga breathing techniques and meditation. Classes vary, according to individual needs: some people want to relax and tap into meditative practice; some need energy and movement.
I also offer different practice techniques — either with traditional positions that follow a fixed pattern or with more creative sequencing, based on clients’ needs or specific topics.
What do you enjoy most about teaching?
Teaching sparks my soul. It inspires me to keep aspiring. To teach is to learn twice. I enjoy it a lot.
Because yoga crossed my path and I learned so much, I need to give back, by teaching. When I give, I also receive. It’s rewarding and recharging. I feel happy when my clients are happy and smiling from their hearts.
I’m also involved in teaching the teachers. In 2022, I created a 200-hour international yoga teacher training program, which involves lectures as well as practice.
What are the challenges?
First, yoga is very broad. There are extremists who think it is a religious practice; others see it as gymnastic practice. This leads to debate or judgements.
Another challenge is to accommodate all needs. In a 75-minute class, I try to add a little bit of every aspect but to understand yoga as a holistic approach to wellbeing needs lots of time and practice.
Also, at Ashtari I mostly see tourists, so I can’t really grow with them. I can only plant a seed of curiosity and when they feel better after a class, I encourage them to continue when they go home.
What is your range of clients like?
It depends on the class. Women like the dynamic classes, men prefer the static and meditative aspects. I have mostly younger practitioners (18–55); there aren’t many older people around.
What are the various reasons people take yoga classes?
Many different reasons. Some try yoga because they’ve heard it is good for them. For athletes, yoga is complementary to sport. Some people want to learn how to breathe properly. Some need to change perspective, reset
and create new habits. Some want to keep fit or relieve back pain. For those who can’t sleep or stop thinking, it’s the calm in a busy day; others need to energize. Some people do it for fun or as quality time with friends or family.
How would you summarise the benefits for the people who come to your classes?
They come to self-realisation and self-confidence. They get to know their bodies better and connect with their breathing. They gain flexibility and strength. They sleep better. Some also see life with a new perspective and clarity.
Mostly, people experience a sense of self love, being kind to themselves and connected with their authenticity. They are comfortable and at peace with themselves. People always leave classes with a big warm smile; that touches my heart.
What is the most important thing you want them to know as they practise yoga?
Practise and all is coming. Aspire to inspire, you are the light that illuminates others. Practise for the sake of peace. Uplift our vibration, expand our horizon. Our inner peace is peace for humanity. Practise with continuous effort and earnestness. In a strong body, there will be a strong mind and a free spirit.
What has been your own greatest learning experience? Always to be grateful. Trust my intuition. Trust myself. Trust the journey.
This mantra keeps me alive: I am powerful and brave. I can achieve anything I set my mind to. Every obstacle I overcome is a success. I am ready and open for upcoming opportunities that life gives me
I’ve learned about the need to control my vision to see the positive. And about the power of what is spoken. It’s important to say your dreams out loudly and repeat them.
Who have been your major inspirations or influences, mentors or supporters?
My life is influenced by many people I’ve met along the way. The most admiration is for my grandma; she was my yogi inspiration. She passed away when I was fifteen. At 75 years old, she was beautiful and peaceful, with a smile every day. I want to be like her. Of course my mom is my role model; she’s a very strong woman. And my father is outgoing, fun and a handyperson; everybody likes him.
After I moved to Lombok, Jean-Marc, one of the owners of Ashtari, was a major inspiration, influence, mentor and supporter — like a father and a brother. He is smart, tough, kind and disciplined.
My mentor in life is my brother — a spiritual person, a doctor and a ‘walking Google’, who answers all my questions. My support system and my fuel is my husband, Okke, and my girl, Kayana.
What has been your proudest moment?
I think my accomplishments make me grateful rather than proud — especially when I go through daily challenges and when my vision comes true and I see the universe allowing it to happen! This makes me happy. I also feel grateful to be surrounded by love.
What do you hope to achieve in the future?
Starting in August 2024, I will teach a weekly class at Mandalika Intercultural School. I’m looking forward to bringing yoga to school.
I would love to support athletes — maybe Moto GP racers, or runners. I’d also like to launch the 300 hours yoga teacher training program, in collaboration with my brother. My husband and I are opening a flower studio: I’d like to combine yoga with flowers. So many wishes! But to be healthy and in good condition is more than enough.
What do you enjoy most about living and working in Lombok?
Being close to nature. Lombok has endless natural beauty: mountains, blue sky and sea, beautiful beaches, green hills and fresh air. Sunset and sunrise moments are unforgettable. Small hidden islands! Pure raw beauty.
I can also connect with so many beautiful souls. People here are so inspiring. I’ve met people from all over the world, and I’ve learned a lot from them.
What do you enjoy doing in your spare time?
I don't really know what spare time is. I’m in two modes: sleeping and non-sleeping. Apart from yoga activities, I am a full-time mom. I spend time playing guitar, singing and dancing with my little one. Walking, swimming and surfing are also my things. And I can’t live without reading. Nowadays I also read out loud to my daughter.
How would you sum up your life philosophy or beliefs connected with the practice of yoga?
Yoga has opened my mind. It’s technical and practical and it’s also a life philosophy. It’s connected with beliefs but not related to religion.
I believe everything is changing. Nothing is absolute but peace. To change things, I believe we need to keep the body and mind strong, so the spirit is free. To connect with the peace within and to build harmony with others and the universe is a never-ending journey.
My wish for everyone on the journey is a strong mind and body, a free spirit and an appreciation of the beauty around them.
Gypsea Soul
I am Julie, the creator of Gypsea Soul.
The desire to create this jewellery has been rooted in my many travels around the globe, which has allowed me to discover different cultures and the immensity of the ocean, making them endless sources of inspiration for unique pieces.
I lived on Gili Trawangan for a few years and whilst teaching diving, I always dreamed of designing my own jewellery.
Each piece I design is a manifestation of my passion for the ocean and my inexhaustible thirst for adventure - a beautiful way to carry memories.
It all started in Africa, where Aziz helped me put my first ever drawing of the SEA ring into a beautiful sample. Since then whilst travelling, I have met many talented artisans from all over the world: Domingus, Rino, Aziz and Badi, who have put their know-how into the creation of these jewels. Imbued with their own history and their personal touch, making them unique and singular. Each piece is handmade with recycled 925 silver, which means that these little treasures can last a lifetime as long as they are taken good care of.
And then on a trip from South Africa to Mozambique with my talented friend @alfredminaarphotography, he captured the first images of what has become "Gypsea Soul".
@gypsea.soul | @mersea_people
alfredminnaarphotography
jamie_justaddwater
FIVE FAVOURITE FERMENTED FOODS
FROM SAUERKRAUT TO KOMBUCHA…
ELAMU GREEK HOME COOKING, KUTA
AN UNMISTAKABLE GREEK ISLAND AMBIENCE IN THE HEART OF KUTA
EAT
CHEF NIZAR
PEARL RESTAURANT, JEEVA SANTAI VILLAS
Chef Nizar — Pearl Restaurant, Jeeva Santai Villas
When Chef Nizar was still at school, like most young people, he had dreams about what he would do. One of them was to be a pilot and fly fighter jets. Life took him down a different path, though, and now he’s flying high in the kitchen at the beautiful Pearl Restaurant at Jeeva Santai Villas, Senggigi as the head chef.
He spoke to mylombok recently about his career in food and he’s obviously happy about how it all turned out.
When did you first become interested in food?
When I graduated from senior high school, I struggled a little with what to do, and the kind of work I wanted. My first thoughts were about how to get an easy job. I decided to go to the Hotel School in Senggigi to study for a Diploma.
I chose a year-long course in Food & Beverage, which was different from the other departments. That’s when I became interested in food. It wasn’t ‘easy’ after all. In fact, I found it very challenging in the kitchen but I like a challenge.
Was there a particular moment when you decided to make cooking your career?
After I’d finished studying, I did 6 months of training in the kitchens at the Sheraton. It was after I’d passed my training session that I decided I wanted to become a chef. My parents fully supported my decision and so I started to focus on getting a lot of experience in as many places as I could.
Can you tell us about some of those places?
First, I spent some time at the Oberoi — working in the kitchen. Then I went to Gili Trawangan and worked at The Beach House from 2009-2012, as Senior Chef and then at Hotel Ombak Sunset for two years as chef de partie
I flew to Darwin, in Australia, and stayed a year there, working as a chef. And then back to Lombok where I was at the Kuta Indah Hotel for eight months. I spent the next few years, as sous-chef or head chef, in Asia, the Maldives, in Kuta at Bamba and at Gili Sands, Trawangan.
During this time I also worked with the Jeeva Group in Lombok — at Jeeva Klui for four years as sous chef, at Jeeva Mandalika and, for the last two years, at Pearl Restaurant at Jeeva Santai, where I am now head chef.
How would you describe or define your cooking style? My cooking style is very detailed. In my dishes, I like to combine foods from all around the world; I guess you’d say it’s fusion.
Tell us about the concept for your menu at Pearl Restaurant.
I’d describe it as a combination of Mediterranean, Arabic and local dishes, featuring meats, poultry and seafood as well as vegan and vegetarian options.
Which dish do you most enjoy cooking?
I really enjoy preparing my aromatised duck confit: it’s slowcooked, tender and delicious.
I also like salt-baked whole fish. It’s cooked very differently and the non- traditional baking style gives it a taste and a texture that are different, too.
Which dish do you think is the guests’ favourite?
Mostly they enjoy the Mediterranean dishes. They love the goats cheese salad, the mezze platter and, of course, the aromatised duck confit.
Do you have a favourite ingredient you like to use for cooking?
I like cooking with traditional ingredients, so if I had to choose just one I would say cumin. The flavour and aroma are strong and you only need to use a little to make a dish flavourful.
What are your ‘must have’ kitchen gadgets?
Although it’s not really a gadget, the grill is my favourite. With grilling, you can achieve a taste that’s very different from frying. The taste is unique and flavoursome and there’s no oil used.
What do you like most about your job?
I especially like leading my team to reach our standards. One of our standards is consistency — the taste and the presentation of each individual food should be the same each time.
What’s the biggest challenge?
Achieving our aim of keeping everything consistent is our team’s constant challenge. Another challenge for me is training my staff to make sure this happens.
What do you like most about living and working in Lombok?
I love to live here, partly because it’s my hometown and because I work here for the Jeeva Group. It’s a good organisation; we have great benefits and they really look after us.
What do you like to do in your free time?
When I have free time, I like to spend it with my family. We go on day trips — to Sembalun, for example, in the northern mountain area of Lombok.
What food do you really like? And is there anything you would never eat?
I really like the traditional Rijstafel. In English it means ‘rice table’ and it’s a complex meal with rice, of course, and lots (and lots) of different side dishes to go with it.
I won’t eat Indonesian pare. It looks like a wrinkled cucumber and it’s a really bitter vegetable, which is why it’s known as ‘bitter melon’ or ‘bitter gourd’, and I don’t like it!
Are you the cook at home?
Sometimes I take over in the kitchen at home – but not all the time. My wife does a lot of the cooking, too; she’s very good at it.
Apart from creating delicious food, what are the most important qualities a successful chef has?
I think it’s important to have passion and a strong will. As a chef, you need to learn new things all the time and have the passion to keep on learning. You also need to have the strength of will to trust yourself.
Who is your favorite celebrity chef, and why?
I would say it’s Marco Pierre White. He’s a chef and restaurateur from the UK. He’s always very strict and doesn’t accept excuses when people do the wrong thing in the kitchen.
Do you have any tips for beginner chefs?
The best and most useful advice is to keep learning — whether it’s new techniques or new skills. In other words, don’t ever think you have learned everything there is to know. Because you haven’t.
Goats Cheese Salad
Ingredients
• 50gr goats cheese
• 40gr poached beetroot
• 60gr cherry tomatoes
• 25gr red onion
• 20gr black olives
• 20gr rocket/arugula
• 20gr romaine lettuce
• 60ml beetroot dressing
Garnish
• crushed black pepper
• oregano
Method
1. Cut goat’s cheese into 1 large block.
2. Cut the poached beetroot in 1 x 1 cm cubes, cut cherry tomatoes in half and slice red onion into thin rings.
3. Then put the beetroot, cherry tomatoes, onion & black olives in the salad mixing bowl.
4. Add 30ml of beetroot dressing and mix until all ingredients are coated well.
5. Arrange the romaine and arugula nicely on the plate, put the salad and goat cheese on top of the romaine and arugula. Then garnish with crushed black pepper and oregano.
Konro Makassar
(Beef Rib
in Blackened Beef Broth)
Ingredients
• 2 pcs whole beef rib (cut in half)
• Konro paste (recipe below)
• 2 stem lemongrass
• 2 pcs kaffier lime leaves
• 2 pcs salam leaves
• 1 tbs palm sugar
• 1 tsp beef stock powder
Side Condiments
• 1 ptn steamed rice
• 1 ptn crackers
• 1 ptn hot chili sambal
Garnish
• chopped celery
• fresh bean sprouts
• fried shallots
• sliced lime
Konro Paste
• 6 pcs shallots
• 4 pcs garlic
• 3 pcs kluwak (Indonesian spice black nut)
• 1 tsp coriander powder
• ½ tsp cumin powder
• 3 pcs candle nut
• ½ tsp nutmeg powder
• 2cm fresh turmeric
• 3cm fresh ginger
• 1 tsp white pepper seed
Method
Konro paste:
1. Mix all ingredients in a food processor — blend until smooth.
2. Sauté the blended raw paste with vegetable oil until the oil and the paste blend into one.
3. Leave to cool. Can be used directly or kept in the fridge.
Konro Makassar:
1. Clean the ribs, then place in pot of boiling water.
2. Add kaffier lime leaves, lemongrass, salam leaves, palm sugar, salt, pepper, beef powder to taste and Konro paste.
3. Cook on low heat until tender. (Don’t let the bone separate from the meat).
Serve the Konro soup with a side of condiments and garnish with celery, bean sprouts, fried shallots, and a slice of lime on top.
Five Favourite Fermented Foods
Fermented foods are among the most hyped ‘superfoods’ of the year. And why? The main reason is their contribution to better gut health.
Experts claim the best way to keep the tummy ticking over and to have a ‘happy gut’ is to have a diverse microbiome. Put simply, that means having a wide range of microorganisms — including various bacteria and fungi — in the system.
The gut microbiome is about more than just digestion. It affects all the functions of the body and a healthy microbiome means better overall wellbeing.
Eating fermented foods is a good way to encourage microbiome diversity and that’s why these foods are growing in popularity — even achieving ‘superfood’ status.
Here are five of the most popular fermented foods.
1. FERMENTED MILK PRODUCTS
Yogurt
Yogurt has been around forever and is probably the least ‘adventurous’ of the fermented foods. It’s a dairy product, the result of the bacterial fermentation of milk. Most yoghurts are high in protein and calcium, with vitamins B2 and B12, potassium and magnesium.
For best nutritional value, natural yoghurts are best. Initially, live bacteria are used to ferment the milk but processing, especially heat treatment, will destroy most strains. Some yoghurt brands claim to contain ‘live bacteria’; these are probiotics, often added after fermentation. Check for a ‘Live & Active Cultures (LAC)’ rating. Nutritionists recommend yoghurts that have at least 108 colony forming units (CFU) per serving, for the best probiotic effect.
It’s easy to add yoghurt to meals — in breakfast bowls, smoothies, desserts, dips and salad dressings.
Kefir
Kefir is a milk drink fermented with a bacteria and yeast culture (kefir ‘grains’), which use the lactose (milk sugars) to grow. The result is a little like drinkable yoghurt but with
a slightly more sour taste. Because the lactose has been broken down, some people who are lactose intolerant can digest kefir.
Separating kefir liquid and draining away the ‘whey’, leaves a spreadable form — ‘kefir cheese’. Kefir culture can also be used to ferment non-dairy ‘milks’ (coconut, almond, oat).
2. SAUERKRAUT
The word, which is German, literally means ‘sour vegetable’ and usually refers to cabbage fermented with lactic acid bacteria. This might not sound appealing to those who have never tried it but the food has a long history and is gaining popularity worldwide as an effective health-boosting food. It is highly nutritious and, as well as being high in fibre and low in calories, it has vitamin C, E and K and is also rich in antioxidants and probiotics.
Depending on how it is prepared (often fermented in brine), it can be high in sodium. Homemade sauerkraut is an increasingly popular alternative. As a side dish, a condiment for hot dogs and sandwiches, a component of salads and soups or as an addition to many savoury recipes, sauerkraut is worth exploring.
3. FERMENTED SOY PRODUCTS
Miso
Miso has been a popular food in Asian cuisine (particularly Japanese) for many years and has been adopted and adapted into other food styles. It’s popular as a soup base, seasoning or marinade and is often found in dressings and sauces.
Miso production, in the simplest terms, involves cooking and mashing soybeans, then mixing them with koji — a grain mixture (barley or rice) that has been fermented with the mould Aspergillus oryzae. The paste is then salted and further fermented, often for many months, to break down the proteins and carbs and produce richer flavours.
Miso is high in protein, vitamins B, E and K, and contains folic acid. It’s also high in sodium, though, which you should always take into account.
Tempeh
This highly flavoured product is a traditional Indonesian food, made from fermented soybeans. The process uses the whole bean and therefore tempeh contains more fibre and protein than tofu and is usually much firmer. High in vitamins B2, B3, B6, magnesium and phosphorus, and having all the benefits of fermented food products, tempeh has the added bonus of a satisfying texture.
It can be used as a meat substitute — in curries, stir-fries, burgers and salads, or in any recipe where you would use a protein.
4. KIMCHI
Kimchi is a traditional Korean dish made from fermented vegetables — mainly napa cabbage and radishes – with added spices and seasonings. It has also found its way into many other national cuisines. Have you tried a kimchi taco? It’s extremely popular stirred into fried or steamed rice, or in stews, soups, rolls, dumplings and pancakes. Serve it as a side dish, mix it with meats of your choice or add it to a ramen bowl.
Naturally low in calories and high in dietary fibre, kimchi has vitamins A, B and C, as well as the probiotic properties of fermented foods. It can be very salty or spicy so consider this when preparing a recipe.
5. KOMBUCHA
This drink has rapidly gained popularity as the health drink of the decade. It’s a sugar and tea-based beverage; the sugars are fermented by a ‘Symbiotic Colony of Bacteria and Yeast’ (a SCOBY), an odd, gelatinous mushroom-like mass. The process is similar to the way breads and beers are made. The result is a slightly spritzy liquid with small traces of alcohol. It is quite easy to brew at home and friends often divide and share the SCOBY, which acts as a ‘starter kit’ to add to a new batch of sweetened tea.
The taste of kombucha varies but it can be a little vinegarlike. Commercially bottled versions, capitalising on the drink’s popularity, are sometimes heavily sweetened and flavoured and the quality varies significantly.
Health benefits of fermented foods
The claims (which you should check with your nutritionist or medical practitioner) are:
• Fermented foods improve gut health
• They can boost the immune system
• Eating these foods, in moderation, can help with weight management
• They are often rich in antioxidants and anti-inflammatories
• They can help lower cholesterol, improve blood sugar levels and therefore promote a healthier heart
• Lactobacillus — the main bacterium found in fermented foods — could help the body manage stress, and therefore reduce the risk of anxiety and depression.
ELAMU GREEK HOME COOKING, KUTA
An Unmistakable Greek Island Ambience in the Heart of Kuta
There is no shortage of global tastes to sample in Kuta, but few can replicate the authenticity like Elamu Lombok. Elamu Greek Home Cooking delivers the promise of genuine Greek cuisine and it also has a real look and feel of the quintessential Greek taverna. You’ll definitely sense that unmistakable Eastern Mediterranean vibe. The décor and layout have been designed with ultimate precision to literally transport diners to a small, sleepy fishing village somewhere in the Aegean Sea.
The main interior dining space features a range of seating options with rustic tables, low cushioned benches, cozy alcoves and corner sofa units for convivial dining in a larger group. Old sepia tinted photos from times gone hang on the walls and
there are many retro items giving a sense you are enjoying an evening meal during a Greek island vacation. The overall design artfully blends the classic whitewashed Greek architecture with familiar rustic furnishings found throughout Lombok.
This indoor dining space has an informal open plan style which leads onto the very eye-catching outdoor courtyard. This courtyard looks the part with whitewashed stone walls featuring hanging vines, colourful bougainvillea and mango plants. It’s the ideal place for more intimate al fresco dining. Elamu also offers this as an event space for small scale private gatherings of all kinds. There is also a co-working space.
The Elamu Lombok menu spans breakfast, lunch, dinner and late evening bites with all the well know Greek classics like beef moussaka, Greek salad and souvlaki. There is a comprehensive choice of sharing plates encompassing mixed grill platters, seafood, vegetarian and vegan options. In fact, there is a commendable array of good options for vegetarians across the menu.
Breakfast fare includes Greek pancakes, poached and Kayana eggs, while afternoon light bites range from salads, soups, haloumi wraps and much more. The main menu is an all-day one so can be enjoyed day or night. Other standouts include the Greek meatballs, Beefteki and grilled mackerel.
Needless to say, all the classic Greek appetizers, dips and sides you know and love are here, like Taramosalata, Greek Falafel, Hummus and Tzatziki. The beverage choice is unsurprisingly extensive with unique cocktail creations, beer, wines and spirits. Elamu is open from early morning for breakfast until 11:00pm and offers delivery to your door. Dinner reservations can also be booked in advance via WhatsApp.
Indonesia has a long history of holistic medicine using ancient traditions and natural remedies. Traditions and applications vary from island to island, but one of the most widely recognized forms of natural medicine is jamu
Originating on the island of Java but popular across Indonesia, one translation of the word “jamu” is simply “herb;” another says that jamu is a combination of the words “Java” and “ngramu” which would mean “potion made by Javanese people.” One thing all can agree on, however, is that jamu is an age-old elixir involving a variety of Indonesian herbs and spices. In fact, jamu is such an integral part of Indonesia that, in 2023, it was designated by UNESCO as an intangible cultural heritage.
If you read traditional books on jamu you’ll find that they are organized not by taste or ingredient but by ailments which you are looking to remedy; it’s more a study of holistic medicine than simply an instruction on how to make a tasty drink… and many of them can be quite tasty. In fact, on a recent trip to Yogyakarta, Java — somewhat known as a center for jamu — I was able to sample many delicious concoctions.
Walking through the city, which is worth a visit for a variety of reasons, I explored one very traditional jamu shop called “Jamu Ginggang” — with a long familial line of makers
who source their ingredients from their own herb garden as well as other farmers and markets. I was also able to try my hand in their small kitchen in the back where the jamus are prepared every day in a labor intensive, manual process. It was an amazing visit on so many levels and the owners were more than willing to share their knowledge and expertise with others interested in keeping the tradition alive.
Next up? I zoomed over to a place called “Wiratea” to visit a new breed of jamu maker — bright, young entrepreneurs who grew up in the jamu culture and are now bringing it into the future by making it more accessible to younger customers through lifestyle drinks. These makers combine flavors of jamu with coffee, milk, and other ingredients more reminiscent of a Starbucks menu than a 100-year-old medicine shop. I was able to chat extensively with the cool owner, Fattah, and sample many of his interesting drinks. I left both experiences feeling inspired and, I believe, a bit healthier!
At Klub Kembali, we’ve always made it our goal to introduce Indonesian culture, ingredients and inspiration into our cocktails, including jamu. Two of the examples we’ve had on the menu for a while are Bandrek and Bajigur. Bandrek is commonly used to lower blood pressure, heal common ailments like stiffness and inflammation, in addition to boosting the immune system, and makes a fabulous base for an Old Fashioned Cocktail. Bajigur, another jamu we serve helps maintain a healthy digestive system and regulates blood sugar levels; it also pairs extremely well with our Aged Dark Rum.
Bandrek and Bajigur are a bit more labor intensive to make so, for this month’s recipe, I’ll share a more common type of jamu made from turmeric and ginger, both of which have a long list of medicinal applications and have incredible anti-inflammatory properties. This one is also one of the easiest to make at home. Side note? Combining this jamu with the right spirit took me several attempts over a sixmonth period so I’m happy to give you a short-cut to this lovely combination of traditional jamu and local spirits. Give it a try and, as they say, let’s raise a glass to your health!
Daniel Schwizer is the owner and head mixologist at the Klub Kembali craft cocktail bar in Selong Belanak, Lombok.
Turmeric Ginger Jamu
1. Fill Blender with:
• 1 cup fresh turmeric (peeled, chopped)
• ½ cup fresh ginger (peeled, chopped)
• 4 cups of water
2. Blend for 3–4 minutes
3. Transfer to a saucepan and boil on medium heat for 15 minutes
4. After 15 minutes, add to the same pot
• ½ cup honey
• ¼ cup lime juice
5. Stir until honey is dissolved
6. Strain through fine mesh sieve
7. Bottle and cool (keeps in the fridge for 1 week)
8. Drink as is or create the JAJAJAMU cocktail recipe below!
JAJAJAMU Cocktail
1. Fill shaker with:
• 2½ oz Turmeric Ginger Jamu
• ¼ oz Honey Syrup (see below)
• ½ oz Aquafaba (see below)
• 4 drops Saline Solution (see below)
• 1½ oz East Indies Pomelo Gin
• ½ oz Palwana Arak
2. Shake the above ingredients WITHOUT ICE for 15 seconds (this is called a dry shake)
3. Next, add ice cubes to the shaker and now shake WITH ICE for 15 seconds
4. Double strain into a chilled Coupe or Martini Glass
Notes
• Honey Syrup is made by dissolving 1½ cups of honey in ½ cup of warm water. Cooled and bottled, it keeps in the fridge for 2 weeks.
• Aquafaba is the liquid found in a can of chickpeas. We prefer it over egg white to create the foam on this cocktail.
• Saline solution is the bartender’s secret weapon. Like salt in food, a few drops of saline solution will brighten up the flavors tremendously. And you’ll impress your friends when using a tincture dropper to make this cocktail! We make saline solution by combining 100ml water with 25 grams of salt, and gently warming it until the salt is completely dissolved.
CAHAYA VILLAS, GILI TRAWANGAN
A CONTEMPORARY VILLA HAVEN THAT MAKES FOR THE PERFECT COSY COUPLES’ RETREAT
BASK GILI MENO
A SUSTAINABLE SANCTUARY WITH THAT QUINTESSENTIAL GILI ISLAND VIBE
SCOTT HINDMARCH
ATRIUM: ROOM TO BREATHE, SPACE TO GROW
CAHAYA VILLAS, GILI TRAWANGAN
A Contemporary Villa Haven that Makes for the Perfect Cosy Couples’ Retreat
Craving something different for your next Gili Island escape? Look no further than Cahaya Villas, a unique contemporary villa haven that ticks all the boxes for a luxe couples’ retreat.
Cahaya Villas has a unique design concept, that blends a number of contrasting styles. You’ll immediately sense the modern Greek island vibe on arrival with whitewashed stone exterior and outdoor spaces along with the ‘Santorini style’ private pool. Yet it also blends boho Bali style with this chic Mediterranean aesthetic in the unconventional ‘wabi-sabi’ inspired interior.
The one-bedroom villa interiors feature beige polished cement throughout with cosy spaces decorated in tasteful earth tones. Expect ethnic tropical touches alongside sleek soft furnishings. A comfy sunken sofa space looks out onto the pool deck. The main bedroom space incorporates both homely rustic and modern minimalism elements. It makes for the perfect couple’s retreat.
A large light beige coloured ensuite bathroom is spacious and stylish, made of smooth stone with a large walk-in shower, and there is ample storage space. Each villa has full air conditioning, a 50 inch home cinema screen with projector, tea and coffee making, a hair dryer, free premium toiletries, plus a minibar. There is free, fast Wi-Fi throughout the property.
The inviting pool and deck are just steps away. This sun trap has a number of options to chill out poolside, whether soaking up the rays or seeking a shady refuge. You can leisurely swing in a hammock or sink deep into a beanbag by the water. Additionally, there is a built-in cobblestone arched alcove to take respite from the heat with a good book and a cool cocktail in hand.
Fully enclosed with its own entrance, each villa is a private refuge with full-day security and discreet, round the clock service. It makes for the perfect couple’s retreat. It’s no surprise it is becoming a honeymooners’ haven.
The location itself also lends itself to tranquility, set some way back from the constant buzz of the main east coast beach strip. It is set in a quiet street where you’ll encounter a more authentic slice of Gili Trawangan life away from the bright lights. From here it is just a leisurely walk or quick bike ride to the laid back west coast beachfront. Cahaya Villas is indeed a unique island oasis.
A Sustainable Sanctuary with That Quintessential Gili Island Vibe
When trying to define the essence of contemporary island living, there is perhaps no better example than Gili Meno’s.
The story of BASK has been years in the making. It began with tech financier, Greg Meyer who had a mission to create something very unique and something on a completely whole new scale — unlike anything seen before on tranquil Gili Meno. The idea of BASK was born, offering a combination of classic mid-century design with the unmistakable tropical vibe of the Gili Islands.
The 83 private villas showcase BASK’s enviable location through floor-to-ceiling doors, steps from the beach and the Instagram-famous Nest — the one of a kind underwater art installation created by renowned artist, Jason deCaires Taylor.
BASK is, in its own way, like a work of art itself but is also a sustainable residential sanctuary where everything seamlessly connects to the surroundings. As well as the stylish villas, this village like resort houses a striking beach club, dining, lounges, a beachfront infinity pool, a wellness retreat, and fitness centre. It possesses many of the cool design elements often found in South Bali’s most happening resorts and beach clubs but with the quintessential unpretentious Gili Island vibe.
It lives and breathes innovation with a host of unique features. Take Rosalee for example, an upcoming venue set underground looking out below the water line of the infinity pool. It’s like a stylish postmodern speakeasy lounge with booth-style lounge areas. This is where the soundtrack of class jazz, funk, and soul sets the mood for chilled cocktails, spirits and premium wines.
The BASK Beach Club is the vibrant beating heart of the resort. Whether its sundowners, dinner, afternoon chilling or a VIP private gathering, there are is a multitude of different moods. It wraps around the pool with huge day beds, cabanas and several VIP and convivial indoor lounge areas. There is also an intimate private dining space and dining on the beach.
Whether a prospective owner or here for a short Gili Meno staycation at BASK, the options are equally as diverse — from cozy studios with plunge pool, two-storey lofts, suites, and two- and three-bedroom villas. What they all have in common is a one of a kind fusion of sleek modern décor and a classic tropical aesthetic. All with the functionality of open plan living, expect hand carved local materials with stylish mid-century style furnished interiors. There are seamless indoor-outdoor social spaces and wraparound terraces for sociable living. They have rich natural tones and splashes of vibrant colour that perfectly complement the surroundings. Many units have their own individual spaces so if privacy is imperative, you’re at the right place.
For people looking to immerse in the BASK Glii Meno island lifestyle on a long-term basis, the pathway to ownership is just about as simple and streamlined as it gets for a luxury resort development. Beyond the initial purchase price, there are no additional or hidden costs and there is a guaranteed 15% return on investment for the first two years. The investment also gives owners 30 days of exclusive villa use every year.
Australian-born Scott Hindmarch is an expat in Lombok. He’s working on the first strata title apartment block in Kuta, Lombok. It’s been named Atrium and it promises investors and residents a unique experience with its blend of stylish design and wellappointed facilities.
He spoke with mylombok recently about what has led him to this point and the project that’s taking an exciting new direction in Southern Lombok.
You could say Scott has building in his blood. He grew up in Forster, a coastal town in the Mid North Coast region of New South Wales and, after finishing school, he moved to Sydney, where he did his apprenticeship in carpentry, working with the man who was clearly his biggest inspiration – his father, nicknamed ‘Bob the builder’.
He also loved sketching and design. Completing a building degree was the obvious next step.
‘At 25, I set up my own construction company, on the northern beaches of Sydney’, he says. ‘I started with small renovations on houses and then roof extensions. I moved on to larger architectural buildings and commercial projects’.
It wasn’t long before he bought a struggling joinery company and turned it into a national commercial success.
It was a different kind of magnet, though, that drew him to Lombok.
‘I was really into surfing, diving and fishing and I originally came to Lombok because of that. I also wanted to find an overseas investment with the potential for capital gain, so I ended up buying land — in Pengantap, on Lombok’s southern coast and also in the centre of Kuta’.
He went on to build the Hammerhead Hotel in Kuta –originally a place to host visiting surfers. His next project was Pipe Dreams Villas – the first gated complex in South Lombok, with bars and cafes on the property.
Like many others in Lombok, his business was affected by the 2018 earthquakes and the Covid-19 pandemic.
‘During Covid, things were pretty much ‘rock bottom’. I was thinking about what to do next and came up with the concept for Atrium. I started to design it straight away’.
The Atrium Project
There was a lack of high-density accommodation in Kuta, and long-term accommodation options were in short supply. Negotiating with the planning department was easy and the process was a relatively smooth one because the development was welcomed.
It made sense to build apartments close to the centre, as Kuta Mandalika’s tourism hub offers a range of bars and restaurants and the beautiful beaches and the Mandalika Moto GP street circuit are easily accessible. A new international school, medical centres and plenty of shopping are also close by.
The development is a blend of Mediterranean and Indonesian design, and will offer 78 beautiful apartments, with one, two or three bedrooms.
The complex is aptly named. An atrium in the centre acts as its lungs. Air is pulled through and, as it heats up, it rises and gives air to the building. All the apartments are accessed via a walkway that runs through the atrium. Water from a four-storey waterfall in the centre of the building drops into a cauldron below. The roof can be open to the air or closed to keep out rain.
‘I wanted to design something that blended into the environment and made the most of the island setting’, says Scott. ‘It’s a “green” project. The main design criterion was to bring plants and water into the building, so they almost become part of it. We harvest rainwater and waste water through a bio system and use it for irrigation. We’ll also look at power supply and use some solar’.
Residents’ comfort and leisure are also high priorities. The complex will have three restaurants, an events room, various co-working spaces, a cinema, yoga and fitness centre, day spa and sauna, as well as an entertainment area with barbecues, four swimming pools and a 25-metre lap pool.
Clearly, Scott is enjoying the work. His role is central, and he has direct involvement and oversight in all aspects. A typical working day begins at 7am — in planning and design, co-ordinating construction details with workers and admin with office staff.
‘Then there’s research into new products, site supervision and meetings, meetings, meetings: tax consulting, legal matters and so on’.
He has employed a local building crew, some of whom will stay on to take care of maintenance.
‘It’s great to be creative and to build beautiful buildings. We’re also providing an investment opportunity. If people want to own an apartment as an investment, we have a management company that will look after that. It’s flexible; owners can come and go as they like, and if they choose to reside here permanently that’s fine, too. For guests and holidaymakers who rent the apartments, the location and the facilities say it all’.
On a personal note...
We asked Scott what he enjoys most about living and working in Lombok.
‘I love the freedom here. There aren’t too many rules; it’s all about respect in the community. People are still accountable for their own actions but if they have a problem they sit down and work it out, rather than just go to court. ‘I also like the work-life balance. I work most of the time but it doesn’t feel like work because we aren’t stuck in a 9 to 5 routine. We can be flexible. Outdoor activities are easily accessible, too. All that is really important as I have a family — a beautiful wife and 5 lovely children.
And the future?
In terms of tourism and developments like Atrium, Lombok’s future is looking healthy.
‘The growth is exponential’, Scott says. The place is moving so fast... new construction, new businesses opening up everywhere. In the last year, we’ve seen the biggest growth ever.
‘Looking ahead, I want to build some luxury villas. For now, this project is enough to keep me busy. We’re expecting it to be completed by Q4 2025.
‘People who are considering buying an apartment will be buying into a community. We share information and we help each other. I’m certainly ready to share all my knowledge with our investors. And, to those who will take up residence, with these stunning Mediterranean-themed apartments, you'll be living in a tropical paradise’.
Il yas Najim was born in Rabat, Morocco and attended a French school there before moving to France to study Business Administration. He holds a master’s degree in International Business and Management and Corporate Finance and is now Managing Director of MMI-Advisors.
He spoke with mylombok recently and told us more about his background and the work he’s currently doing in Lombok, and beyond.
Can you tell us more about where your career has taken you?
It began with internships in the banking industry, including roles as a credit analyst and risk analyst. My first experience in the hospitality sector was in Marrakech at the Royal Mirage Deluxe, which was then operated by Sheraton Hotels. I’ve also worked as a consultant in investor relations, organising events in Europe that connected small and midcap companies with our investor database and helped them grow and sustain their businesses.
After completing my studies, I joined BNP Paribas Real Estate Investment Management (REIM) and BNP Paribas Real Estate Investment Services, as a financial analyst. My time at BNP Paribas was incredibly valuable; it gave me a strong foundation in financial analysis and helped me build a wide professional network.
My next career move was to Freo France, a boutique asset management firm, where I worked as an asset manager and had the opportunity to focus on value add and opportunistic real estate strategies.
What brought you to Lombok?
After two years at Freo, I decided to take a break and focus on personal growth. I chose to travel and take some time to understand what drives me.
A friend of mine insisted I visit Indonesia again. I’d been to Bali in 2013 and I was surprised at how the islands had evolved since then. In 2019, I took short trips to the Gilis, to Kuta in South Lombok and then a boat trip from Lombok to
Flores. It made me realise that Indonesia is a paradise for adventure seekers and nature lovers and it has such a rich culture and friendly people.
I partnered with Stuart, a Canadian who also had a finance background, to create a boutique hotel. We considered several locations but ultimately chose Lombok for its appeal and its significant economic potential.
In January 2020, we moved to Lombok. It was just before the COVID-19 pandemic, which presented challenges, but we really enjoyed it. I eventually joined Invest Islands to support the development of the Gran Melia Lombok Resort and Spa and The Mandala Eco-Village. I spent three years there, heading the finance and asset management department.
How did you become involved in MMI-Advisors?
With my wife, Jamsa Sesari, I decided to incorporate MMIAdvisors in early 2024. It’s a boutique consulting firm specialising in finance and investment management, real estate development and asset management.
Our goal is to help our clients establish sustainable strategies and achieve their growth objectives. We offer international clients assistance with direct investments in Indonesia and help local clients gain international exposure.
What have been your major achievements?
One of my significant accomplishments is to advocate for mutualised funds. This allows small investors to enter the real estate market. I am proud to be involved in the Kedungu Fund, thanks to Omri Ben Canaan, the CEO of Kosong Satu Group in Bali. It’s a dedicated team that offers a financial vehicle to invest within the dynamic market of Kedungu in Tabanan Regency. We are also collaborating in real estate ventures in Lombok and Bali and exploring opportunities in Jakarta. With our partners, Antoine and Eric, we’re developing a boutique hotel on the island of Nusa Penida.
We have a feeling of achievement and satisfaction whenever we support a client in a successful project.
Do you have a particular vision or specific goals you hope to achieve?
I have a vision of more sustainable development in South Lombok. For me, this means balancing financial viability with environmental and social responsibility – thinking about how we build on the land, the materials and the energy sources we use and the impact of the operation in terms of waste. It’s about how to limit our carbon footprint and maximise the circular economy.
The Nusa Penida project, for example, will allocate a percentage of its revenue to environmental and social causes.
Future developments might include hotels and entertainment facilities, supported by improved infrastructure. For example, I hope to create a boutique hotel chain throughout Indonesia, expanding to Lombok after Nusa Penida.
What are your responsibilities on a day-to-day basis?
Obviously, my work involves a lot of screen time. I work in three main fundamentals. First, analytics, where we understand our clients’ needs and conduct feasibility assessments; this might involve coordinating with thirdparty specialists. Then there’s strategy development and, finally, we support the clients’ execution phase until they achieve their goals.
In the B2B environment, another responsibility is asset management; it’s crucial for optimizing real estate strategies and development.
What do you see as your special skills and biggest strengths?
I have more than a decade of experience in investment banking and private equity real estate; that has been a game-changer. I can navigate complex environments with a focus on optimization and problem-solving. And for more than three years I have also been on the board of a property development company; that’s an eye opener in terms of how to do business in Indonesia. In addition to my experience, I am committed to staying informed about the highest industry standards and continuously striving for excellence. This approach ensures that I bring the most up-to-date knowledge and best practices to every project.
What do you like most about your work?
Every client’s success is our success. When I see clients achieving their dreams it makes me happy and proud to have played a part in it. It’s also satisfying that our clients appreciate what we offer: an understanding of their ambitions and objective opinions, based on data.
There are also special moments that make the work so enjoyable, such as receiving recognition from our peers at a conference or dinner. From a pure financial performance angle and during my last pan-European fund experience, we sold an office building in Europe for over €100 million with a three-figure IRR; that was a notable achievement.
The incorporation of our companies and the start of our advisory firm and our real estate development program were memorable moments. Opening our Nusa Penida program and future projects in Lombok and Bali will also be proud moments.
What’s the biggest challenge you face?
Being in the real estate industry can be a roller-coaster ride. It’s not about immediate rewards; it takes time to initiate projects and bring them to life. Some need to be completely reshaped if they are to succeed.
What are your impressions of the property industry in Indonesia and Lombok?
Indonesia is one of the most dynamic economies in Southeast Asia, and has potential for significant growth. Various economic and social factors will have their effects
but, generally, I believe Indonesia has a bright future. And they say that when the building trade thrives, everything thrives.
For the future, I would hope for improved sustainability guidelines in real estate development, easier access to financing and greater transparency. I also hope to see even better connections between major tourist destinations and air transport. These things are essential for the industry's growth.
Lombok is part of the super priority destination program of the Indonesian government. Once the market dynamics and cultural nuances are well understood, coupled with the ongoing infrastructure development, ITDC’s involvement in the Mandalika Special Economic Zone, and private developers highlighting Lombok's natural beauty, the region is poised for high-yield returns. However, it's crucial to collaborate with trustworthy partners to effectively execute your investment plans and operations.
What do you see yourself doing in five years’ time?
I hope to continue to advise clients, to develop our hospitality and real estate portfolios in Indonesia and beyond, to incorporate our real estate funds and to explore fintech opportunities with our partners.
Basically, I see myself contributing to our clients’ successes and to Indonesia’s real estate industry.
And, on a personal note, what do you like about living in Lombok?
My time is split between Lombok, Bali and Jakarta; it’s a great balance. And in Lombok, when I have spare time, I enjoy escaping into nature. I like to play sports, especially boxing and padel tennis, which is quite addictive. I also love travelling and any time I’m on a boat with my wife and friends, I’m a very happy man.
Lumi Hotel proudly presents the Lumi Sunset Run, a quarterly event held on the stunning Gili Trawangan Island. As a unique addition to their marketing campaign, this event aims to promote health, wellness, and community engagement while showcasing the beauty of the island paradise. The inaugural Lumi Sunset Run will take place on the 3rd of October 2024, with subsequent events occurring quarterly.
Lumi Sunset Run is not just an event; it is a powerful movement towards sustainability and wellness on Gili Trawangan. “We are unwavering in our commitment to making sustainability the cornerstone of all our activities, ensuring it is an integral part of our event. Moreover, our sunset run is not just about fitness and fun—it is a ‘run for a cause.’” We are proud to collaborate with a dedicated Non-Governmental Organization, amplifying our impact on the community and the environment.
Lumi Sunset Run
Floating You presents Sound Therapist Shervin Boloorian
(@Soundhealingbali)
What an honour for Kuta Lombok to have welcomed Shervin Boloorian for a Sacred Sound Healing Event for the 2nd time this year. The Event took place in August & was filled with Light & Love as everyone gathered together for a warm, blissful night in the beautiful Yoga Shala at Rascals.
Peaceful medicine songs from various cultures were sang, as well as a long Sound Journey. The event was rounded up with an Ayurvedic Sri Lankan buffet.
Shervin, is truly one of a kind - he is a multi-instrumental musician, who has been focusing on and studying ‘Healing Sounds & Instruments’ for the last 25 years. His sessions are known to be deeply healing, transformative and releases emotional blockages and trauma within the mind and body. He is the Founder of Sound Healing Bali, a graduate of TamaDo (Way of the Soul), and a sound and color therapist. Currently based in Ubud, Shervin earned his professional credentials as a sound therapist from Fabien Maman’s Tama-Do “Way of the Soul” Academy (started in 1988). Shervin is celebrated internationally and in Bali for his group and one-on-one skills as a sound healing practitioner. In 2018 he was named one of Bali’s top 5 Healers. His Sound Healing sessions were also highlighted as one of two Yoga Barn activities “not to be missed “in Ubud by Yoga Magazine International.
The next collaborative event between Floating You and Shervin Boloorian will take place in January 2025.
More info on dates: www.floatingyou.com / @floatingyou
More info about Shervin Boloorian: www.soundhealingbali.com
Elamu Lombok Photo & Reels Contest
Elamu Lombok, Kuta Lombok’s ‘Greek home cooking’ restaurant held a photo and reel competition from 10 th June to 10 th July. The theme was – Greek Vintage Heritage, ‘See elamu through your eyes’. The 3 top photo winners were: 1 st @juancruzimpallari, 2nd @annaklimovaa, 3rd place @erylasegaf and the top 2 reel winners were: 1 st @marcvigram & 2nd @ adityanovayanta. Follow @elamulombok to see the reel winners.
3rd — @erylasegaf @yustisioz
2nd — @annaklimovaa
This is Lombok!
Lombok’s time is here and now, having finally stepped out of Bali’s shadow, showcasing to the world its unique mix of adventure, pristine natural scenery and captivating art and culture. A new airport, international yacht marina and improved roads have made travel to and within Lombok much easier, but it is its untamed natural beauty and traditional charm that captivates. It is an adventure-seeker’s paradise, home to world-class scuba diving, surfing and mountain climbing yet travellers looking for a cosmopolitan beach lifestyle and luxury creature comforts will not be short of options. Experience the best of Lombok with these recommended highlights and hidden gems:
Senggigi and The West Coast Senggigi, just a short drive from the island capital Mataram is Lombok’s premier beach resort, extending along a series of sweeping bays. The main beach strip is fringed by a wide expanse of sand framed nightly by spectacular ocean sunsets. It is a fairly spread out beach town that rarely feels overcrowded yet there is a broad variety of places to stay, eat and socialise. There is a vibrant expat community here with lots of opportunity for sports and leisure, business networking and searching out those hard to find imported goods. Senggigi is the best place to arrange days out and guided trips to other parts of Lombok. The beach road then winds its way north to upmarket Mangsit, dotted with hip boutique hotels and villas among some of west Lombok’s most captivating scenery. In all, the Senggigi area stretches for almost 10 km along the west coast, and away from the main tourist centre, comprises numerous palm fringed beaches dotted with colourful fishing boats.
Gili Islands
A trio of tiny tropical islands off the northwest coast, known simply as ‘the Gilis’ are the go-to place for laid-back island life and the simple pleasures of sun, sea and superb scuba diving. Each of these three islands has its own distinctive atmosphere; the smallest is Gili Meno, a peaceful tropical island haven with few distractions other than deserted white sand beaches and a couple of chilled out beach bars. Legendary ‘party island’ Gili Trawangan is largest and most cosmopolitan of the Gili Islands with no shortage of swanky boutique villas, diverse dining and plenty of action after dark. Gili Air, located closest to the Lombok mainland, sits somewhere in the middle of these two extremes and has the most authentic local atmosphere. The enduring appeal of the Gili Islands is the refreshing absence of any motorised transport making for a pleasant alternative to Bali’s congested beach resorts. Scuba diving is still the main draw and it is one of Asia’s top spots to learn the basics and get qualified. For landlubbers, there are few better places to get horizontal on a tropical beach and soak up the unique island vibe.
Kuta and South Lombok
Like its namesake in Bali, Kuta Lombok is synonymous with world-class waves but thankfully without the hassle of 24/7 traffic and infuriating beach hawkers. In fact, Lombok’s south coast surf breaks are more than a match for the best in Bali, and savvy surfers are heading here to enjoy miles of uncrowded, adrenaline-fuelled waves. Kuta, invitingly close to Lombok’s new international airport, is the main tourist hub yet remains a fairly tranquil tropical haven favoured by both surfers and adventurous families. It makes for a great base for exploring the rugged southern coastline dotted with numerous breathtaking beaches. Scenic highlights include up-andcoming Tanjung A’an, Gerupak and isolated Ekas Bay.
The Southwest
Lombok’s ruggedly beautiful southwest peninsular is largely unexplored by visitors but is now getting serious recognition with the discovery of superb offshore scuba diving and miles of deserted beaches. The main gateway is Sekotong Bay, located just south of Lombok’s main ferry port Lembar and is the jumping off point for Lombok’s ‘Secret Gilis.’ These small offshore islands feature pristine coral reefs and idyllic tropical beaches for a real castaway experience. Heading south, the coastal road winds its way past tiny fishing communities and secluded bays all the way to the tip of the peninsular where the legendary surf breaks of Bangko Bangko (Desert Point) are found — rated among the best in the world.
Mount Rinjani
For an alternative to surf, scuba and sandy beaches, a trek up the immense Rinjani volcano is hard to beat. At over 3,700 meters, this is Indonesia’s second highest volcano and makes for challenging 3–4 day trek but the views are definitely worth all the effort. The mountain dominates much of north Lombok and the caldera alone covers a mind-boggling 50 square kilometres. Most climbers only go as far as the crater rim which offers vertigo-inducing views down into the volcanic lake but the extra effort to get to the summit will be rewarded with views as far as Java and eastwards across to the island of Sumbawa. If this all sounds too arduous for comfort, the mountain’s foothills offer a wealth of leisurely hiking opportunities. Head to Senaru village for easy-going walks through remote weaving villages and dense jungle to uncover a succession of scenic waterfalls.
THE DIRECTORY EAT
Senggigi and the West Coast
Cafe Alberto
+62 370 693 039 / 693 313 www.cafealberto.com
La Chill
+62 370 693 925 www.lachillbar.com
Lotus Bayview
+62 370 693 758
www.lotus-restaurants.com/lotusbayview
Qerang Restaurant
+62 370 693 800 www.quncivillas.com
Quali Restaurant
+62 370 693 800 www.quncivillas.com
Salt Takeaway & Delivery
+62 82 340 979 003
SENJA Lounge & Dine
+62 370 693 333 www.sheratonsenggigi.com/senja
Square Restaurant & Lounge
+62 370 664 4888 www.squarelombok.com
Temptations
+62 812 3948 3982
The Kliff
+62 370 6197 888 www.katamaranresort.com
Verve Beach Club @vervebeachclub.new
The Taman
+62 370 693 842 www.the-taman.com
Kuta and South Lombok
Aura Lounge & Bar
+62 812 3682 3141 www.selongselo.com/aura
El Bazar Cafe & Restaurant
+62 819 9911 3026
Ashtari +62 811 3884 838 www.ashtarilombok.com
Bara +62 822 3531 9588
Curfew +62 811 3960 1771
Knalpot +62 823 4099 2492
KRNK Restaurant +62 823 4017 9854
Gili T
Kayu Cafe +62 878 6239 1308
Pearl Beach Lounge +62 81 337 156 999 www.pearlbeachlounge.com
Scallywags Seafood Bar & Grill +62 819 17432086 www.scallywagsresort.com/bar-grill
The Banyan Tree +62 878 6239 1308
Pituq Cafe +62 812 3677 5161
The Roast House +62 896 1027 3326 www.giliroasthouse.com
