U
CONTENTS
04
Welcome
06
Partners
11
Buy Tickets
12
Festival Hub @ Taman Kuliner
13
Special Events
22
Masterclasses
32
Think, Talk, Taste
36
44
Teater Kuliner
48
Fringe Events
52
Music, Film, Yoga
56
People You’ll Meet
F
Food Tours
F
10
Getting Started
26
Kitchen Stage
38 52
Map
Kids Events
WELCOME
OM SWASTYASTU
Selamat datang, food lovers, to the Ubud Food Festival. We’re thrilled to be returning for our third and tastiest year yet.
Sebelumnya saya ingin mengucapkan rasa syukur kepada Tuhan Yang Maha Esa, hanya karena restu dan berkah dari Nya kita dapat berkumpul untuk merayakan acara ini.
This year, the Ubud Food Festival has been infused with the theme ‘Every flavor is a story’. The theme celebrates Indonesia’s culinary heritage, in which every ingredient, recipe and culinary tradition tells a story of the archipelago’s history, geography and diverse cultures. The theme also reflects on the journey from producer to plate; from forging relationships with local growers to fostering awareness of broader ecological and industry trends that are shaping Indonesia’s – and the world’s – culinary landscape. Across the Festival’s three-day program, members of the culinary industry and food lovers alike will unpack flavors, traditions and regional influences to deepen their understanding of not just what food tells us – but of the stories we tell through food. As ever, the Ubud Food Festival wouldn’t be possible without the support of our generous sponsors. Like a Balinese wedding, events like these are only possible through the community coming together and bringing their own dish to the table. I’d like to extend a big thank you to the chefs, restaurants, venues, vendors, producers and businesses that helped make the Festival possible. With 100+ events to explore and 100+ speakers to meet, feast your senses and take in all the culinary delights the Indonesian archipelago has to offer. Janet DeNeefe Festival Founder & Director
Saya juga ingin mengucapkan selamat kepada anggota tim yang telah bekerja keras untuk menyelenggarakan acara ini, serta dedikasi mereka yang memungkinkan terselenggaranya tahun ketiga Ubud Food Festival. Di Ubud Food Festival kami percaya bahwa kebutuhan makanan tidak hanya untuk bertahan hidup, namun juga untuk pelestarian budaya. Karya-karya kuliner adalah refleksi nyata dari norma, nilai, dan estetika sebuah bangsa dan suku yang pertama kali menciptakan karyakarya kuliner tersebut, dengan cita rasa yang masih dapat dinikmati hingga kini. Ubud Food Festival lebih dari sekedar sebuah perayaan makanan lezat dengan cita rasa terbaik, namun juga sebuah perayaan budaya yang beragam dan pelestariannya. Saya harap Anda akan bersuka ria dalam perayaan ini, seperti saya akan bersuka ria. Om Çanti, Çanti, Çanti Om. Drs. Ketut Suardana, M. Phil Chairman Mudra Swari Saraswati Foundation
OM SWASTYASTU Selamat datang semuanya ke acara kuliner luar biasa ini, yang membawa para juru masak dalam dan luar negeri untuk berkumpul di kota asal saya: sebuah mutiara kecil yang dinamakan Ubud.
Saya harap, Ubud Food Festival akan memainkan peran penting dalam mempromosikan peninggalan kuliner Indonesia seraya memantapkan posisi Ubud sebagai pusat gastronomi pulau Bali.
Sejak penyelenggaraan pertamanya tiga tahun lalu, Ubud Food Festival telah tumbuh menjadi sebuah acara unik yang mengkombinasikan keriaan kuliner dengan obrolan bermakna mengenai raw food hingga otonomi makanan.
Om Santi, Santi, Santi Om Dr. Ir. Tjokorda Oka Artha Ardhana
Kombinasi tersebutlah yang menjadikan UFF sebuah Festival yang menyediakan makanan tidak hanya bagi raga, namun juga bagi jiwa. Festival ini juga telah menjadi sebuah panggung untuk memperkenalkan ragam kuliner Indonesia di hadapan dunia internasional, sekaligus mengadakan kolaborasi antara juru masak dan ahli kuliner dari dalam dan luar negeri.
SUPPORT US
The Ubud Food Festival is a major annual project of the Yayasan Mudra Swari Saraswati, a not-for-profit organization with the mission of enriching the lives of Indonesians through community-building and cultural programs. It is the sibling event of the Ubud Writers & Readers Festival, which will return from 25–29 October, 2017. The Festivals rely on support via grants, patronage and sponsorship. If you’d like to be involved and play an invaluable role in supporting Indonesian culture and community, please email us at partnership@yayasansaraswati.org.
P a r tne r s FOUNDERS
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FESTIVAL FRIENDS
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Supporting : Yayasan Mudra Swari Saraswati Head Office at Taman Baca Jalan Raya Sangginan, Ubud, Bali 80571 +62 361 977 408 www.ubudfoodfestival.com No part of this publication can be reproduced in whole or in part, in print or electronically without prior permission of the publisher. All trademarks, logos, brands and designs are copyright and fully reserved by PT. Phoenix Communications. PRINTED by De’Press Printing
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GETTING STARTED
UBUD FOOD FESTIVAL 2017
With 100+ events and 100+ speakers to choose from, navigating the Ubud Food Festival is no easy feat! Our program book is your helpful guide to choosing your own culinary adventure and making the most of everything on offer.
MAIN VENUES FESTIVAL HUB @ TAMAN KULINER Located on Jl. Raya Sanggingan and overlooking Ubud’s iconic Campuhan Ridge, the openair Festival Hub @ Taman Kuliner is home to a range of free events including morning yoga, live music, film screenings, kids events, in-depth Think, Talk, Taste discussions, our new Teater Kuliner cooking stage, and a bustling hub of food, beverage and market stalls. KITCHEN STAGE @ INDUS Your chance to get up close and personal with the stars of the Ubud Food Festival, the Kitchen Stage @ Indus is located just 20 meters from the Festival Hub @ Taman Kuliner. Where the magic happens, the Kitchen Stage plays host to a daily program of action-packed cooking demonstrations, fiery culinary competitions and a behind the pass look into some of the world’s best kitchens. ABOUT TOWN Showcasing the very best of Ubud and Bali’s restaurants and bars, our Special Events, Fringe Events, Masterclasses and Food Tours are held in various venues across the island. For a full list of venue partners, refer to our Festival Map in the center of this program book.
TICKETS
SPECIAL OFFERS
The Ubud Food Festival is home to a range of free and ticketed events. Tickets can be purchased:
FOODLOVER PASS
• Via our website • At our Box Office in the Festival Hub @ Taman Kuliner, open 8-14 May from 8:00am-4:00pm • At Special Event, Fringe Event and Masterclass hosting venues Tickets are purchased using the Festival’s online booking system, Trybooking, with confirmation sent via email. Please print and bring a copy of your confirmation to the venue, or have it available to show on your device. Note that all FoodLover Passes must be collected from the Box Office. PRICING SYSTEM To ensure our Festival is accessible to all audiences, we offer a tiered pricing system on our Kitchen Stage sessions, FoodLover Passes and a range of Masterclasses: • Indonesian national (Id.) • Resident, including KITAS, KITAP, Sosial Budaya and 212 visa holders (Res.) • International visitors (Int.) Please bring your documentation to the event to show on entry. BOOKING ENQUIRIES For booking enquiries, visit us at the Box Office or get in touch via: • Email: ticket@ubudfoodfestival.com • Phone: +62 361 977 408
Your golden ticket to the action-packed Kitchen Stage @ Indus, our FoodLover Pass can be purchased for 1, 2 or 3-Day Festival experiences. Save up to 40% on individual Kitchen Stage sessions by purchasing a FoodLover Pass. SPECIAL EVENTS Buy tickets to three Special Events and we’ll give you a free ticket to our Opening Night Party on 11 May, your chance to rub shoulders with the stars of the Ubud Food Festival. Send us an email at ticket@ubudfoodfestival.com to claim your free ticket. ACCOMMODATION PARTNERS Stay with one of our valued Accommodation Partners and save 20% on your 1, 2, and 3-Day FoodLover Pass. To redeem your discount, email a copy of your booking confirmation to ticket@ubudfoodfestival.com and we’ll send you a unique discount code to apply at checkout.
FESTIVAL program
FESTIVAL HUB @ TAMAN KULINER
The Ubud Food Festival program consists of nine categories, spanning a range of free and ticketed events. For more information about each program category, flip to the corresponding pages in the program book.
The heart of the Ubud Food Festival, the Festival Hub @ Taman Kuliner is the perfect place to eat, drink, listen, learn and soak up the Festival vibe from 12-14 May.
SPECIAL EVENTS
Check out our helpful Festival Map in the center of this program book to guide your senses through everything the Festival Hub @ Taman Kuliner has to offer.
KITCHEN STAGE MASTERCLASSES
KITCHEN STAGE
THINK, TALK, TASTE
FOOD TOURS
TEATER KULINER
FRINGE EVENTS
KIDS EVENTS
MUSIC, FILM, YOGA
@ INDUS RESTAURANT Where the magic happens, the Kitchen Stage is your chance to get up close and personal with the stars of the Ubud Food Festival. From fiery culinary competitions to a behind the pass look into some of the world’s best kitchens, the Kitchen Stage is home to 16 sessions over three days.
THINK, TALK, TASTE @ THE JOGLO
KITCHEN STAGE
Ubud Food Festival is more than just good food; it’s also dedicated to ensuring the vibrant and sustainable future of Indonesia’s culinary industry. From business innovators to environmental pioneers, coffee roasters to chocolate makers, our free Think, Talk, Taste forums bring together Indonesia and Southeast Asia’s movers and shakers to discuss big issues and new ideas.
TEATER KULINER Our new free Teater Kuliner kitchen stage is nestled in the heart of the Festival Hub @ Taman Kuliner. Celebrating the deliciousness and diversity of Indonesian cuisine, sit back as jamu, sambal, lawar and tempe take center stage from the hands of the archipelago’s most talented chefs.
MASTERCLASSES
DAY MARKET
NIGHT MARKET
PASAR KULINER
PASAR SENGGOL
Open from 9:00am until 10:00pm, snack, slurp and sift through more than 70 market stalls at Pasar Kuliner. Showcasing the best of Ubud’s restaurants and cafes, bring your friends and soak up the vibe over a plate – or many – of local fare.
Open from 5:00pm until 10:00pm, the Festival’s Night Market, Pasar Senggol, serves up a sizzling array of Indonesia’s favorite snacks, from bakso ikan to sate ayam. Grab a banana leaf and pile it up high.
KOPI KORNER
FILM SCREENINGS
With more than 100 events on offer, you’ll be needing an early morning pick-me-up to get the day started. With three coffee carts warming their machines from 8:00am, find the best brew and warm up with the sun.
Find a plate of food, pull up a beanbag and settle in for a movie in our free open-air cinema. With a delicious spread of food films to get you drooling, it’s the perfect way to revamp your appetite for the next day.
FESTIVAL BARS
LIVE MUSIC
Open from 11:00am until late, recharge your Festival spirit with Bali’s best wines, craft beers and sparkling beverages.
In Bali, things heat up as the sun goes down. Each night of the Festival, see some of the island’s best local talent in action as they take to the stage for a free concert under the starry night sky.
RUMAH KAYU Located next to the Box Office, Rumah Kayu is home to our free Kids Events, Book Launches and a host of Masterclasses. Most programs are free, but registration via our website or at the Box Office is essential.
SPECIAL EVENTS 12–14 May
Around Ubud
IDR 250,000–IDR 1,300,000
From long-table lunches overlooking the valleys, jungles and rice paddies of Ubud, to sixcourse degustation menus from Southeast Asia’s most revered chefs, our Special Events put the best of Bali on the table. Taking place across Ubud’s most coveted restaurants and bars, our Special Events are the ultimate foodies’ guide to town. With limited seats available, we strongly advise that Special Events are booked well in advance. Tickets can be purchased via our website, the Festival Box Office, or at participating venues. Please bring your booking confirmation to the event as proof of purchase.
11 May 19:00-22:00 Joglo. Festival Hub @ Taman Kuliner IDR 500,000
From the Heart 12 May 12:00-14:00 Casa Luna. Jl. Raya Ubud IDR 250,000
Nibble canapés and sip cocktails under the starry Ubud sky while swapping hot tips with fellow foodies and culinary heroes. Join us for our VIP Opening Night Party as we officially launch the 2017 Ubud Food Festival. Price includes canapés, wine and beer. Buy tickets to three separate Special Events and we’ll give you a free ticket to our Opening Night Party. Email us at ticket@ ubudfoodfestival.com to redeem your offer.
E V E n T S
Opening Night Party
15
S P E C I A L
Page: 14
The heart of an Indonesian home is the kitchen, and food prepared within seasons family memories forever. Join Spice Sisters Tasia and Gracia Seger, culinary pioneer Petty Elliott, and Ubud Food Festival Founder & Director Janet DeNeefe, as they recreate the recipes and share stories of the remarkable women who inspired their lifelong love of cooking. Price includes three-course lunch.
Savor the Flavor of Creativity 12 May 18:00-22:00 MOKSA Restaurant. Puskesmas Ubud II, Gang Damai, Sayan
MOKSA’s sustainable philosophy has become the blueprint for Bali’s permaculture cafés, while its vegetarian dishes could tempt even the most committed carnivores. Join Ubud’s plant-based food reigning champion Made Runatha for a four-course dinner, served on the creative works of Gaya Ceramic’s Art Center Culinary Clay program. Price includes four-course chef’s menu.
12 May 18:30-21:30 Mandapa, A RitzCarlton Reserve. Jl. Kedewatan IDR 800,000
On a wooden platform nestled among the rice terraces cascading down the Ayung Valley, experience exemplary modern Balinese and Indonesian cuisine over six lavish courses. Showcasing the most spectacular of Ubud’s iconic scenery, Mandapa, a Ritz-Carlton Reserve is the ultimate setting for this epicurean journey across the archipelago. Price includes welcome drink and six-course chef’s menu.
S P E C I A L
The Magic of Mandapa
E V E N ts
IDR 425,000
S P E C I A L
Six at Sunset 12 May 18:30-21:30
E V E N T S
Amandari Ubud. Jl. Kedewatan IDR 850,000 for chefs’ menu IDR 1,050,000 with paired wines
From Jakarta to Bali with Love 12 May 19:00-23:00 Room4Dessert. Jl. Sanggingan IDR 495,000
As the sun sets over the breathtaking panorama of the Ayung Valley, settle in for an evening of sublime cuisine and heartwarming stories. Three of Aman’s Executive Chefs, Nicholas Kennedy, Shane Lewis and Lorenzo Buccharini, will evoke cherished family recipes over a six-course tasting menu showcasing local flavors and produce. Price includes welcome drink, complimentary canapés, and six-course chefs’ menu.
Stepping in behind the pass of Ubud’s intimate Room4Dessert, chef Jacob Burrell of Jakarta’s Attarine will serve up a sneak peek of their soon-to-be-opened Bali venue. With a focus on wood-fired cooking techniques, chef Burrell will plate up a family-style menu including braised and roasted meats, grains and salads, with a little help from the don of desserts Will Goldfarb and the Room4Dessert family. Price includes three-course dinner.
Cambodia Calling 12 May 19:00-22:00 Maya Ubud Resort & Spa. Jl. Gunung Sari Peliatan IDR 800,000
S P E C I A L
Craft Beer is Here 12 May 19:00-22:30 Copper Kitchen & Bar. Jl. Bisma
E V E N T S
IDR 780,000 for chefs’ menu IDR 1,200,000 with paired drinks
In a traditional Khmer house and garden in Siem Reap, at the award-winning Cuisine Wat Damnak, Joannès Rivière introduces diners to rare and indigenous ingredients with his modern Cambodian dishes. Perched high above the Petanu River Valley at Maya Ubud, Rivière will demonstrate how he goes the extra mile to reveal the hidden delights of locally-foraged produce. Price includes five-course chef’s menu, with options for wine pairing available on the night.
Bali is finally aboard the craft beer bandwagon with Beervana, distributors of the world’s most distinct microbrews, curating the yeasty goodness. Sample their selection with a paired six-course menu featuring three savory dishes by Copper’s Ben McRae, and three sweet dishes starring Valrhona Chocolate by Yannis J. Janssens, Executive Pastry Chef of Robuchon Bangkok Group. Price includes six-course chefs’ menu and free flow craft beer. Supported by Beervana.
13 May 11:00-14:30 Herb Library. Jl. Jembawan IDR 550,000
12:00-15:00 Bridges. Jl. Raya Campuhan IDR 375,000
A time-honored culinary tradition, the Indonesian Rijsttafel (Dutch for ‘rice table’) is an elaborate array of the archipelago’s classic flavors and textures. As you work your way through each dish, learn to pair citrus, plum and earthy notes with the Indonesian palate under the guidance of bridges’ sommelier Rahul Mehra. Price includes 13-dish Rijsttafel lunch with four paired wines.
Indonesia’s Forgotten Flavors 13 May 12:00-15:00 Restaurant Locavore. Jl. Dewisita IDR 750,000
Farah and Chris do the Kitchen Tango 13 May 14:00-16:00 Spice. Jl. Raya Ubud IDR 450,000 for chefs’ menu IDR 650,000 with paired cocktails
To protect and preserve culinary heritage, the Locavore team scours the archipelago for indigenous ingredients and traditional cooking methods at risk of extinction. With the fruits of their labor woven into a five-course menu with countless bites in between, Ubud’s hometown heroes will guide you through Indonesia’s forgotten flavors in a special collaboration with Slow Food Bali. Price includes five-course menu.
In the ultimate kitchen tango, watch on as world-renowned restaurateur Chris Salans recreates four recipes from one of Indonesia’s most-loved celebrity chefs, Farah Quinn. Prepare for a show-stopping performance by two of the country’s culinary stars, with a cocktail in hand if you wish! Price includes four-course chefs’ menu, with option for cocktail pairing.
events
13 May
Price includes seminar and three-course lunch.
S P E C I A L
Rijsttafel, Red, Rosé, Sparkling and White
Ethnobotanical luminary Diana von Cranach will lead you through a workshop on the island’s abundant edible leaves, revealing their health-giving properties and how to prepare them. With as many leaves as possible, she’ll then create three exquisite courses served with a selection of herbal teas and mocktails.
E V E nts
Edible Leaves of Indonesia
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S P E C I A L
Page: 16
S P E C I A L
Contemporizing Culinary Tradition 13 May 18:00-22:00
E V E N T S
Alila Ubud. Desa Melinggih Kelod, Gianyar
Leading the charge as Indonesia’s chefs contemporize culinary traditions, Fernando Sindu and Erwan Wijaya will prepare a four hands, five-course dinner in the stunning surrounds of Alila Ubud. Look forward to dishes such as seared prawns with sweet corn, chayote, pickled bean sprouts, tamarind dressing and crispy lemon basil. Price includes five-course chefs’ menu.
IDR 850,000
Bo.lan at Hujan 13 May 18:30-23:00 Hujan Locale. Jl. Sri Wedari IDR 975,000
In this unsurpassable evening of heady aromas and fiery flavors, join Bo Songvisava and Dylan Jones of Bangkok’s Bo.lan as they take over the Hujan Locale kitchen. Kicking off with concoctions from Jakarta’s maestro mixologist Kiki Moka, this four-course menu of traditional Thai will exhibit why Bo.lan is currently no. 19 on Asia’s 50 Best Restaurants list. Price includes two welcome cocktails, fourcourse chefs’ menu and paired wines. This event has two sittings, 18:30 and 20:30.
Sustainable Seafood, Sicilian Style 13 May 19:00-23:00
A Sicilian chef and natural advocate of authenticity, Lino Sauro insists on sustainable seafood and working with suppliers to ensure ‘the magic of seasonality’. At Uma Cucina, Ubud’s premier Italian restaurant, Sauro will serve three courses of the freshest fruits de mer sourced from the island’s surrounding seas.
Uma Cucina. Jl. Raya Sanggingan Price includes pre-dinner cocktail and canapés, followed by three-course chef’s IDR 590,000 menu. for chef’s menu IDR 850,000 with paired wines
S P E C I A L
Cocktail Cloud Nine 13 May 20:00-21:30 The Night Rooster. Jl. Dewi Sita
E V E N T S
IDR 450,000
Fermentation, infusion or dehydration of boni (blood berries), wani (white mango), and other exotic fruits raise Raka Ambarawan’s creations to cocktail cloud nine. Aspiring and seasoned mixologists can’t afford to miss this workshop and tasting class with Bali’s King of Cocktails as he unlocks the secrets to five of his best. Price includes five cocktails, served with five small bites.
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S P E C I A L
The Power of Coconuts
The world’s biggest producer of coconuts, Indonesia has long since unlocked the nutritional powers of this tropical treasure trove. Discover the depth and versatility of an Indonesian superfood with a workshop, followed by a three-course tasting lunch with Fivelements’ chef Joao Alves.
14 May 10:00-14:30
E V E N T S
Fivelements Puri Ahimsa. Mambal, Abiansemal
Price includes workshop and three-course chef’s menu.
IDR 550,000
Culinary Wisdom of Singaraja 14 May 12:00-14:30 Manisan Bali. Jl. Hanoman IDR 550,000
One of Indonesia’s most revered culinary icons, William Wongso’s illustrious career has seen him plate the finest of Indonesian cuisine, for diners including the current President. In the stunning surrounds of Manisan, he will showcase five courses from North Bali’s Singaraja region, with dishes including ayam pongpongan, tuna kukua and gurita cumi sambat. Price includes five-course chef’s menu.
Masterchefs de Cuisine Française 14 May 12:30-15:30 Mozaic. Jl. Sanggingan IDR 1,300,000
S P E C I A L
Archipelago Amigos 14 May 18:30-22:00 Locavore. Jl. Dewisita
E V E N T S
IDR 900,000
Bali’s King of French cuisine meets-localflavors, Chris Salans, will be joined by his Jakarta counterpart Gilles Marx of AMUZ Gourmet Restaurant for an unforgettable French feast. In the unrivaled ambience of Mozaic’s private dining room these maestros will work their magic for repas à six plats, which will leave you calling Bravo! Délicieux! Price includes canapés, paired wines and six-course chefs’ menu.
Indonesia is the world’s largest archipelagic nation, and the Philippines the second. On this year’s Asia’s 50 Best Restaurants list Locavore is our ‘Best In-Country’, while Gallery VASK’s Chele González flies the flag for the Philippines. Together they’ll present a degustation menu which celebrates the locavore movement and evokes each nation’s island soul. Price includes five-course chefs’ menu.
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MASTERCLASSES 12–14 May
Around Ubud
Free–IDR 500,000
For those looking to sharpen their skills, our Masterclasses are led by the industry’s best. From capturing the ultimate foodstagram to blind chocolate tasting, mixing the perfect espresso martini to plating like a food stylist – these intimate sessions are designed to turn passions into professions. Masterclasses range from free events at the Festival Hub @ Taman Kuliner, to paid sessions taking place at various venues across Ubud. Reservations to both free and ticketed events are essential and can be made via our website, the Festival Box Office, or at participating venues. To ensure our Masterclasses are accessible to all audiences, most adopt a tiered pricing system. Please bring proof of documentation to the event to show upon entry.
Masala Secrets 12 May 12:30-14:30 Mozaic. Jl. Raya Sanggingan IDR 350,000
Heavenly Aromas Blind Chocolate Tasting 12 May 14:00-15:00
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India’s vast array of spices can often be overwhelming, and even for those familiar with fenugreek and asafetida there’s always more to learn. Guided by Michelin-starred Manjunath Mural, discover techniques for extracting maximum flavor from spices and the secrets for perfect curry pastes. Your garam masala and panch phoron will thank you for it!
M A S T E R C L A S S E S
Page: 22
The world’s third largest cocoa producer, Indonesia’s fertile islands yield remarkably distinctive flavor profiles. Guided by Pipiltin Chocolate founder Tissa Aunilla, learn to differentiate beans from Bali, Aceh, Flores and East Java relying solely on your sense of smell – though your tastebuds will be put to the test, too!
Rumah Kayu. Festival Hub @ Taman Kuliner Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Wild Fermentation with Locavore’s LocaLAB 12 May 14:00-16:00
While tempe may have gone mainstream, Indonesia’s fermented offerings are far more extensive than the soybean superfood. Join chefs Felix and Fido from Locavore’s new R&D arm LocaLAB to learn the ins and outs of wild fermentation, including tape, brem, sambal, coconut yoghurt, coconut cheese, and roti.
The Night Rooster. Jl. Dewi Sita
Cocktail Du Jour 12 May 14:00-16:00 Bar Seniman. Jl. Sri Wedari IDR 300,000
Sleek, smooth and stimulating, the espresso martini is the cocktail du jour. Join Founder of Expat. Roasters and winner of fourth place in the World Coffee in Good Spirits Championship, Shae Macnamara, as he guides you through the perfect pairings of coffee, alcohol and fruity flavors.
M A S T E R C L A S S E S
IDR 300,000
M A S T E R C L A S S E S
Sunset Wine Time 12 May 17:45-19:00 Joglo. Festival Hub @ Taman Kuliner Free
Bubur and Bahasa 13 May 09:00-10:00 Joglo. Festival Hub @ Taman Kuliner
A fast-growing industry in Bali, wines are often produced using imported grapes from Chile and Western Australia and bottled on the island. Join one of the country’s largest suppliers, Plaga Wines, as they walk you through the journey of five of their best bottles while the sun sets over Campuhan Ridge. Includes five glasses of wine. This is a free event, but registration is required. Please reserve your place via our website.
Start the day’s feasting with a steaming bowl of bubur (rice porridge) with all the tasty trimmings, while learning the foodie basics in Bahasa Indonesia. With the bubbly staff of Bali’s best language school, Cinta Bahasa, enak sekali will roll off your tongue in no time.
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Food as Medicine 13 May 09:30-13:00 Casa Luna Cooking School. Jl.Bisma IDR 500,000
The Plate is Your Canvas M A S T E R C L A S S E S
13 May 13:00-14:30 Rumah Kayu. Festival Hub @ Taman Kuliner Free
Bali’s bounty of natural remedies is renowned. In this hands-on cooking class with UFF Founder & Director Janet DeNeefe and naturopath Lola Taylor, discover how to unlock the medicinal properties of turmeric, ginger, galangal, coconut and other nutritious ingredients. Bring your new-found insights to the table with a yellow curry and turmeric latte.
Stylish ceramics, check. Natural lighting, check. Elegant garnish and subtle drizzle of sauce, check. Host of Asian Food Channel’s Urban Cook Yuda Bustara, and commercial food photographer Togi Panjaitan, hold all the industry secrets to the fine art of food styling. Join them for a behind-the-lens look at plated perfection. This is a free event, but registration is required. Please reserve your space via our website.
Industry Insights: Seniman Cupping Workshop 14 May 09:00-11:00 Seniman Coffee Studio. Jl. Sri Wedari
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From crop to cup, Ubud’s Seniman Coffee Studio is revered for its meticulous attention to detail. With Seniman’s Co-founder Rodney Glick and fellow Q Grader coffee roaster I Kadek Edi, discover the industry’s standardized techniques for evaluating coffee quality and characteristics, while sharpening your senses with a few signature brews in the process.
M A S T E R C L A S S E S
Page: 24
IDR 250,000
Ancient Grains 14 May 10:30-12:00 Casa Luna Cooking School. Jl. Bisma Id. IDR 150,000 Res. IDR 250,000 Int. IDR 300,000
An ancient grain indigenous to many regions of the world, sorghum is a heat and drought-resistant rice alternative. With sorghum sourced from local farmers, Culture Kitchen FoodLab’s Jon Priadi will demonstrate its versatility from entrée to dessert: crispy sorghum wafers, sorghum kombu broth with chargrilled octopus, and cinnamon-spiced custard with sorghum nectar.
Food Writing with Four Masters of the Trade 14 May 12:00-14:30
With restaurant reviews clogging feeds and new food blogs appearing faster than a plate of telur ceplok, it’s now harder for serious food writers to rise above the rest. Refine your skills for publishing success with four masters of the trade, Jed Doble, Kevindra Soemantri, Tzu-I Chuang Mullinax and Fadly Rahman.
Rumah Kayu. Festival Hub @ Taman Kuliner
Foodography 14 May 15:00-17:30 Rumah Kayu. Festival Hub @ Taman Kuliner Id. IDR 150,000 Res. IDR 250,000 Int. IDR 300,000
Depth, focus, frame, angle – you know the drill. But are you eager to elevate your food photography from Instagram popularity to print-worthy pics? Step behind the tripod with industry authorities Sally May Mills, Togi Panjaitan and Yuda Bustara. They’ll reveal tips and tricks for snapping the perfect shot long before your lunch is stone cold!
M A S T E R C L A S S E S
Id. IDR 100,000 Res. IDR 200,000 Int. IDR 250,000
KITCHEN STAGE 12–14 May
Kitchen Stage @ Indus
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Where the magic happens, the Kitchen Stage is your chance to get up close and personal with your culinary heroes. Playing host to the stars of the Ubud Food Festival, the Kitchen Stage is home to a daily program of fiery cooking competitions, comedic culinary collaborations, and a behind the pass look into some the world’s best kitchens. Sessions to the Kitchen Stage can be purchased individually, or upgrade your Festival experience with our 1, 2 or 3-Day FoodLover Passes. With complete access to the Kitchen Stage, FoodLover Passes can save you up to 40% on individually-ticketed sessions. All FoodLover Passes must be collected from the Festival Box Office @ Taman Kuliner.
12 May 10:30-11:30
Sisterfields, BO$$ MAN and Bikini are some of Seminyak’s hottest dining destinations. Meet the man behind them all, Jethro Vincent, as he shares a taste of Bikini’s unique collision of cutting edge cooking techniques and stunningly presented shared plate dining.
Kitchen Stage @ Indus.
S T A G E
Seminyak’s Sexiest with Jethro Vincent
27
K I T C H E N
Page: 26
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Street Food Secrets of Indonesia with Arie Parikesit 12 May 12:00-13:00
Having grown up in the warm embrace of family and food, Founder and CEO of Kelana Rasa Culinary Solutions Arie Parikesit will share stories of the myriad ways his mother shaped his culinary career. Known as the ‘walking dictionary’ of Indonesian street food, Arie will enlighten audiences with his wealth of wisdom about rare and regional Indonesian cuisines.
Kitchen Stage @ Indus. Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Signature Sicilian with Lino Sauro 12 May 13:30-14:30 Kitchen Stage @ Indus.
With locally sourced ingredients, awardwinning chef Lino Sauro will express his signature Sicilian style. Drawing inspiration from his intrepid culinary adventures across the globe, Lino will be plating up coffeecoated prawns with fresh buffalo ricotta cream and wild forest honey, and Sicilian arancini with beef ragu, galangal and turmeric.
12 May 15:00-16:00 Kitchen Stage @ Indus. Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
A fervor for fiery street food and unwavering devotion to Thai home cooking traditions fused with fine dining flair – this is what built Bo.lan’s reputation as one of Bangkok’s most respected restaurants. Bo Songvisava and Dylan Jones will take to the Kitchen Stage to demonstrate how they’ve achieved goldstatus in the culinary world.
K I T C H E N
From Bangkok to Bali with Bo.lan
S T A G E
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
K I T C H E N
Sambal Smackdown World Series 12 May
S T A G E
16:30-17:30 Kitchen Stage @ Indus.
The Festival’s fieriest battle royale heralds the return of reigning chili champion, Bali’s Made Sujaya. For this spicy showdown, Jay will be pitted against Jogjakarta’s Jon Priadi and international chefs Penelope Williams and Reynaldo deLuna II. For those who like it hot, don’t miss the chance to decide whose sambal reigns supreme.
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Jackfruit Jive with MOKSA and Bali Asli 13 May 09:00-10:00 Kitchen Stage @ Indus.
The new darling of the vegan set, jackfruit is popping up in everything from pizza to paella. But the world’s biggest fruit can be difficult to maneuver, so let MOKSA’s plantbased specialists Made Janur and Made Runatha, and Bali Asli’s owner and Executive Chef Penelope Williams, teach you the tricks of the trade.
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Michelin Masala with Manjunath Mural 13 May 10:30-11:30 Kitchen Stage @ Indus. Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
K I T C H E N
Modern Manadonese with Petty Elliott 13 May 12:00-13:00
S T A G E
Kitchen Stage @ Indus. Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Fueling the world’s second most populous nation, Indian food is renowned for its heartiness – but rarely as haute cuisine. Manjunath Mural – the first Indian chef to receive a Michelin star for an Indian restaurant in Southeast Asia – is on a mission to change this. Experience Mural’s exceptional Indian cuisine with goat’s cheese pomegranate and avocado Mumbai chaat, and semolina-crusted barramundi with Mangalorean gassi sauce.
Pioneering food writer and self-taught chef, Petty Elliott will prove her talent for transforming traditional Indonesian dishes into modern masterpieces by returning to her Manadonese roots. With three tantalizing dishes, ikan gohu (Manadonese ceviche), Manado risotto and klapertaart (young coconut pudding) on the menu, see and taste for yourself why Petty is a culinary hero.
13 May 13:30-14:30 Kitchen Stage @ Indus.
Self-taught supercook Bara has been a familiar face on Indonesian TV screens for over a decade, and more recently on the airwaves in the nation’s first radio cooking show. Armed with his hot off the press, beautifully illustrated book The Colorful Stories of Indonesian Cooking, he’ll be whipping up signature recipes straight from its pages.
S T A G E
Superbook by a Supercook with Bara Pattiradjawane
29
K I T C H E N
Page: 28
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Culinary Anthropology with Chele González 13 May 15:00-16:00 Kitchen Stage @ Indus.
At Manila’s Gallery VASK, Spanish-born Chele González creates ‘anthropological cuisine’ – earning him no. 35 on Asia’s 50 Best Restaurants list and the Philippines’ ‘Best In-Country’. With aubergine and squid, kwek kwek (a popular Filipino snack), and lambanog (distilled coconut vodka), he’ll demonstrate how humble ingredients can be transformed, making the familiar unfamiliar.
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
16:30-17:30 Kitchen Stage @ Indus. Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Cocina Peruana with Eduardo Montes 14 May 10:00-11:00 Kitchen Stage @ Indus. Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Supported by Uber Bar Tools and Pantja Artha Niaga.
Peru’s culinary landscape is a true melting pot, combining indigenous Inca cuisines with Chinese, African, Japanese, German, Italian and Spanish influences. One of Peru’s most revered chefs, Eduardo Montes will conjure classic dishes from his homeland, including ceviche Andes and arroz con pato (duck with rice).
S T A G E
13 May
The masterful art of mixology has emerged triumphant from dimly-lit basement bars onto the world’s stage. Representatives from Locavore, The Night Rooster and Kubu will shake, stir, squeeze and pour their way to cocktail kudos, with two classic and two signature concoctions. Jakarta’s maestro mixologist Kiki Moka will declare the winner.
K I T C H E N
Cocktail Shakedown
K I T C H E N
What’s on the LocaLAB table 14 May 11:30-12:30
S T A G E
Kitchen Stage @ Indus.
Bold experimentation with unusual ingredients and fascinating combinations of unfamiliar flavors is one of the reasons Locavore is at the top of Indonesia’s food scene. Their new R&D arm LocaLAB is leading the charge with groundbreaking transformations of local produce. Join chefs Felix and Fido as they reimagine often overlooked, unlikely ingredients.
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Spice Sisters’ Ikan Goreng with Tasia and Gracia Seger 14 May 13:00-14:00 Kitchen Stage @ Indus.
In the family home of Spice Sisters Tasia and Gracia Seger, deep fried fish is a beloved dish. Paired with a tangy salad of green apple and young mango spritzed with caramelized tamarind and coriander sauce, their childhood favorite boasts the crucial quartet of sweet, sour, salty and spicy. Watch the girls in action as they transform the Kitchen Stage into a My Kitchen Rules set.
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Cambodia’s Cuisine Wat Damnak with Joannès Rivière 14 May 14:30-15:30 Kitchen Stage @ Indus.
Cooking in Cambodia for over a decade, Frenchman Joannès Rivière shines the spotlight on the country’s forgotten ingredients. At his award-winning Cuisine Wat Damnak he serves dishes such as black sticky rice porridge with scallops, glazed turnip, Tonkin jasmine and Siem Reap sausage. Join him for a taste of distinctive Cambodian fare.
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Black Box Mystery Challenge K I T C H E N
14 May 16:00-17:30 Kitchen Stage @ Indus.
S T A G E
Id. IDR 60,000 Res. IDR 100,000 Int. IDR 150,000
Three teams representing Hujan Locale, Kubu and The Ayung Resort, one and a half hours, one mystery box. With the local ingredients lurking within, each team will produce one dish while Arie Parikesit – the ‘walking dictionary’ of Indonesian street food – discusses their roles in regional cuisine. The winning team will be determined by Ubud Food Festival Founder & Director Janet DeNeefe, and Spice Sisters Tasia and Gracia Seger.
Page: 30
31
THINK, TALK, TASTE 12–14 May
Joglo @ Taman Kuliner
Free
More than three days of eating your way across the archipelago, the Ubud Food Festival is an opportunity for producers and consumers to come together and share stories, swap ideas and unite in supporting the vibrant and sustainable future of the culinary industry. From Indonesia’s superfoods to battling Bali’s waste, our Think, Talk, Taste sessions are food for thought. Think, Talk, Taste sessions are held daily at the Joglo, in the Festival Hub @ Taman Kuliner. All sessions are free, with no registration required.
12 May 09:00-10:00 Joglo. Festival Hub @ Taman Kuliner Free
Free
Eating the Seasons 12 May 12:00-13:00 Joglo. Festival Hub @ Taman Kuliner Free
Food Fad Frenzies 12 May 13:30-14:30 Joglo. Festival Hub @ Taman Kuliner Free
T A S T E
Featuring: Wisakananda Pradipta, Mike O’Leary, Isabel & Melati Wijsen, Daniel Rosenqvist.
Traditional markets are attuned to nature’s flux – mango season ends, rambutan season begins – but those who shop in air-conditioned comfort too often demand year-round supply. In this session, advocates of localism and sustainable farming will assess the ecological impact of constantly available produce, and muse on the magic of seasonality. Featuring: Janur Yasa, Penelope Williams, Tri Sutrisna, Jon Leonard.
Gourmet mi goreng whipped Indonesian cities into a food fad frenzy last year; this year it was martabak modification and salted egg sauce. What fuels the nation’s insatiable appetite for food trends? Join culinary storytellers and food writers as they chew on the question: how does what we write about food translate to what’s on our plate? Featuring: Tzu-i Chuang Mullinax, Ade Putri Paramadita, Jed Doble, Kevindra Soemantri, Rima Sjoekri.
T A S T E
10:30-11:30 Joglo. Festival Hub @ Taman Kuliner
Last year, Indonesia produced 2.36 billion kilograms of plastic waste, making it the world’s second biggest contributor after China. Home to a host of organizations offering various solutions, Bali is the epicenter of the battle. Hear from Bali’s waste warriors about sustainable methods for tackling the plastic plague.
T A L K ,
12 May
Featuring: Janet DeNeefe, Duangporn Songvisava, Made Lugra, Rinrin Marinka, Charles Toto.
T H I N K ,
Bali’s Waste Warriors
Infused with the theme ‘Every flavor is a story’, the third Ubud Food Festival compels us to consider not just the stories food tells us, but the stories we tell through food. Join Ubud Food Festival Founder & Director Janet DeNeefe, alongside star speakers as they welcome you to the Festival and share their most sumptuous stories.
T A L K ,
Every Flavor is a Story
33
T H I N K ,
Page: 32
T H I N K ,
Bali’s Warung Wonder Women 12 May
T A L K ,
15:00-16:00 Joglo. Festival Hub @ Taman Kuliner
T A S T E
Free
Generational Health 12 May 16:30-17:30 Joglo. Festival Hub @ Taman Kuliner Free
Featuring: Arimbi Nimpuno, Sophie Navita, Farah Quinn, Rinrin Marinka, Duangporn Songvisava.
13 May 10:00-11:00 Joglo. Festival Hub @ Taman Kuliner Free
T H I N K ,
13 May
T A L K ,
11:30-12:30 Joglo. Festival Hub @ Taman Kuliner
T A S T E
Free
Featuring: Janet DeNeefe, Ayu Gayatri Kresna, William Wongso, Bondan Winarno, Fadly Rahman.
In a culinary landscape often dominated by unhealthy options, choosing the right path can be challenging – particularly for the ibu (mothers) of Indonesia who are held responsible for their children’s eating habits. Hear from prominent women who are improving the diets of Indonesians and striving for healthier future generations.
The Coconut Craze
Transforming Traditions
The home cooking and comfort offered by Bali’s iconic eateries and eating houses are often the terrain of women. Join Ubud Food Festival Founder & Director Janet DeNeefe in conversation with Ayu Gayatri Kresna, Bondan Winarno, William Wongso and Fadly Rahman for a waltz through the culinary legacies of Bali’s warung wonder women.
The West has gone crazy for coconuts, which have been consumed and utilized in countless ways across equatorial regions for millennia. Join these coconut connoisseurs as they crack open the secrets of this rich, silky superfood, and assess the challenges and opportunities for the world’s biggest producer, Indonesia. Featuring: Ben Ripple, Professor Florentinus Gregorius Winarno.
When chefs breathe life into traditional flavors and cooking techniques they revitalize culinary legacies and patriotic pride. Join chefs hailing from Canada, Spain and France as they carve up the current trend of transforming humble local ingredients into hyper-modern morsels. Featuring: Kevin Cherkas, Chele González, Joannès Rivière.
13:00-14:00 Joglo. Festival Hub @ Taman Kuliner Free
Joglo. Festival Hub @ Taman Kuliner Free
Featuring: Professor Florentinus Gregorius Winarno, Wida Winarno, Ragil Imam Wibowo.
Indonesian Startup Superstars 13 May 16:00-17:00 Joglo. Festival Hub @ Taman Kuliner Free
Bali’s Ceremonial Food 14 May 10:00-11:00 Joglo. Festival Hub @ Taman Kuliner Free
With Indonesia’s expanding middle-income bracket the startup scene is burgeoning, and one industry that thrives on this like no other is food and beverage. Join culinary trendsetters from across the archipelago as they retrace their steps to success. Featuring: Karen Carlotta, Adhika Maxi, Tissa Aunilla, Ayu Utami Linggih, Kushandari Arfanidewi.
For the Balinese, food and ceremony go hand in hand. Colors, sounds and smells have the power to conjure memories long past, bringing back moments that may otherwise be lost. Listen in as these culinary guides stir the ever-simmering pot of Balinese ceremonial foods and their spiritual significance. Featuring: Arie Parikesit, Gede Kresna, Ayu Gayatri Kresna, Gusti Nyoman Darta.
T A S T E
14:30-15:30
T A L K ,
13 May
Hailed as ‘Indonesia’s gift to the world’, tempe now stars in gourmet burgers and salads from Melbourne to Manhattan. Join the world’s foremost tempe expert Professor Winarno, Founder of the Indonesian Tempe Movement Wida Winarno, and culinary heritage champion chef Ragil as they tuck into the superfood staple and its future in the global market.
T H I N K ,
Indonesia’s Gift to the World
Featuring: I Kadek Edi, Ryo Limijaya, Harris Hartanto Tan, Ade Putri Paramadita.
T A S T E
13 May
In 1699, a coffee seedling grew for the first time in East Indies soil. Today, Indonesia is the world’s fourth largest producer of the supreme bean, which is deeply woven into the nation’s economic and social fabric. Join these caffeine crusaders as they sip from the bottomless cup of Indonesia’s coffee obsession.
T A L K ,
Coffee Country
35
T H I N K ,
Page: 34
T H I N K ,
Our Future is at Sea 14 May
T A L K ,
11:30-12:30 Joglo. Festival Hub @ Taman Kuliner
T A S T E
Free
How to Win Followers and Influence People 14 May 13:00-14:00 Joglo. Festival Hub @ Taman Kuliner Free
Featuring: Dade Akbar, Gede Eka Sutrisno, Bagus Honor Satrya, Ade Putri Paramadita.
14 May 14:30-15:30 Joglo. Festival Hub @ Taman Kuliner Free
T H I N K ,
14 May
T A L K ,
16:00-17:00 Joglo. Festival Hub @ Taman Kuliner
T A S T E
Free
Featuring: Silvina Miguel, Lino Sauro, Yasmine Simbolon, Rili Djohani, Rob Garrison.
With heavyweight social media accounts charging enormous amounts for a single endorsed post, do social media influencers now hold too much power over the make or break of a venue? What are some of the secrets to gaining followers, and what should be avoided? Join our F&B marketing and media mavericks as they lift the lid off the ruthless world of socmed marketing.
The Language of Spices
Stories From Behind the Pass
One of the pillars of Jokowi’s global maritime axis doctrine is development of Indonesia’s fisheries. Despite the explosive crackdown on illegal fishing, the industry remains besieged by overfishing, low income for fishers and weak management. Join our marine champions supporting Indonesia’s sustainable fishing industry for a feast of fresh solutions.
Clove, kluwak, cinnamon and nutmeg. Coriander, cumin, caraway and mustard. If these words are music to your ears, this session will be food for your soul. Join our local and international spice specialists as they grind up the legendary history of the spice trade and, more importantly, its integration into the social, cultural and economic melting pot of the modern day. Featuring: Helianti Hilman, Manjunath Mural, Diana von Cranach, Arif Springs.
Performing at breakneck speed under blazing lights in sweltering kitchens until late, then snatching a few winks before the breakfast shift – the punishing life of a chef is well known. Listen in as acclaimed chefs plate up the glorious and grueling parts of the profession to reveal what it’s really like behind the pass. Featuring: Dylan Jones, Will Meyrick, Duangporn Songvisava, Kevin Cherkas, Karen Carlotta, Adhika Maxi.
Page: 36
FOoD TOURS 12–14 May
Around Ubud
IDR 60,000–IDR 550,000
What better place than Ubud, one of Indonesia’s culinary capitals, to take a journey from supplier to plate. Join us on our Food Tours as we take a culinary jalan jalan across the sights, smells and tastes of this incredibly diverse island. With limited places available, we strongly advise that Food Tours are booked well in advance. Tickets can be purchased via our website, the Festival Box Office, or at participating venues. Please bring your booking confirmation to the event as proof of purchase.
37
F ood
Gianyar Night Market’s Best Bites
tours
12 May 19:00-21:30 Meet at Box Office. Festival Hub @ Taman Kuliner
For adventurous foodies, there are few greater pleasures than scouring sizzling night markets for the tastiest local specialties. With their Pengalaman Rasa food tours, Gede and Ayu Gayatri Kresna create flavor experiences combined with mindful consumption. Gede and Ayu will lead you straight to Gianyar Night Market’s best bites.
Id. IDR 60,000 Res. IDR 150,000 Int. IDR 250,000
Balinese Breakfast of Champions 06:00-09:00
Join our intrepid food guides on a walking tour to the home of Ubud’s famed suckling pig, Ibu Oka’s. After a caffeine hit, meet Pak Rimpin, the master of bebek betutu (smoked duck), and Pak Sanur, the don of betutu ayam (braised chicken). Polish it off with a Balinese breakfast of champions at Casa Luna.
Meet at Casa Luna Restaurant. Jl. Raya Ubud
Price includes Balinese breakfast at Casa Luna.
13 May
IDR 400,000
Morning Market Tour and Cooking Class 14 May 07:00-13:00 Wapa Di Ume. Jl. Suweta IDR 550,000
Mr Wayan Restaurant is renowned for its authentic Balinese cuisine in spectacular surrounds. The team will meet you bright and early for a tour of Ubud Market, then you can try your hand at local dishes in a traditional Balinese compound. Enjoy the fruits of your labor with a three-course lunch and panoramic rice field view. Price includes market tour, cooking class and three-course lunch.
food tours
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39
ABOUT TOWN
Page: 38
FESTIVAL HUB @ TAMAN KULINER
Garden View Stalls
ATM
Stage
Teater Kuliner
First Aid
Satellite
Kopi Korner
Bar Garden View
Prayer Room
Stalls Rumah Kayu
Toilet Media Center
Kitchen Stage @ Indus
Parking
Information Center
Bo
Offi
Volunteer Basecamp
Shuttle
Volunteer Basecamp
Bus
Lounge Area
E
JL. RA
MARKET VENDORS Bars San Pellegrino Orang Tua Plaga Wine Stark Beer Classic Stalls Gramedia Pustaka Utama Uma Cucina Herb Library Manisan Bali Sri Ratih Cafe
Gelato Secrets The Pool Restaurants and Bar Tenkai JAVARA Habitat Cafe The Sayan House Mr. Wayan, Balinese Cuisine Standing Stones Restaurant Garden View Stalls Lacalaca Cantina Mexican Brew Me
Xtreme Flambe Station Glow Restaurant Kopi Korner Coffeenatics Bali Coffee Banyuatis Garden Stalls Djamoekoe BORU Rumadu & Biji East Bali Cashews
Pal Ba Big
Val Go La Da Eld
Bou ZEN
Page: 40
Valley View Stalls Umbrella Stalls
Food Trucks
N Joglo
Film Screening
Water
Kopi Korner
Bar
Bar Garden Stalls
Classic Stalls
ox Pasar Senggol
ffice
Entry
41
Entry
/ Exit
Boutique Stalls
/ Exit
ANG AYA S
GING
AN
letas Wey li Highlands Organik g Tree Farms
lley View Stalls oGo Hog Wild Ramona aily Baguette ders Indonesia
utique Stalls N
Indomaret
Masyarakat & PerikananIndonesia Kopernik Bali Airport Maxim Studio Dapur Narikela Grand Lucky Supermarket Tropicana Slim Kitchen Aid Gemati Patchwork Yuni P. Boutique
Avani AND. M Airy Rooms Sunaka Jewelry Umbrella Stalls PT Kasili Koh Kuh Nut Rosalie Cheese The Pie Lady Bali Sate Maranggi Kunchi
Lè Mien Food Trucks Locavore Plaga Wine Chick n Roll Bites on Wheels S&V Fusion Burrito CHICKANO
7
to Badung and Denpasar
Festival Venues
Jl. Nyuh Kuning
to Lod Tunduh
11. Mandapa, a Ritz-Carlton Reserve 12. Manisan 13. Maya Ubud 14. MOKSA 15. Mozaic 16. The Night Rooster 17. Room4Dessert 18. Seniman 19. Spice by Chris Salans
to Singapadu and Denpasar
S I N G A K E R TA
1. Alila 2. Amandari 3. Bisma Eight 4. bridges 5. Casa Luna 6. Casa Luna Cooking School 7. Fivelements 8. The Herb Library 9. Hujan Locale 10. Locavore
Venue Partners
k
Lebah
to Goa Gajah
1. Bikini 2. Cuca 3. GROW 4. KAUM 5. Maya Sanur 6. Mejekawi 7. OPIA 8. StarďŹ sh Bloo
Down South
to Mas and Sukawati
Jl. Made
20. Festival Hub 21. Uma Cucina 22. Wapa di Ume
Jl. Pengo se
Page: 42
43
T eate r kuline r 12–14 May
Festival Hub @ Taman Kuliner
Free Free
Our new Teater Kuliner kitchen stage is nestled in the heart of the Festival Hub @ Taman Kuliner. Celebrating the deliciousness and diversity of Indonesian cuisine, sit back and watch as jamu, sambal, lawar and tempe take center stage from the hands of some of the archipelago’s most talented chefs. Teater Kuliner sessions are held daily in the Festival Hub @ Taman Kuliner. All sessions are free, with no registration required.
12 May 10:00-11:00 Teater Kuliner. Festival Hub @ Taman Kuliner Free
Modern Balinese Cuisine with Chef Putu 12 May 12:00-13:00
Sold by the cup by well-traveled street vendors or in bottles at the market, jamu has long been part of millions of Indonesians’ daily routine. Guru Jamu Arif Springs will guide you through the time-worn history of the herbal tonic, unlocking the secrets of its healing properties in the process.
T eate r
Jamu Secrets with Arif Springs
45
kuline r
Page: 44
Balinese cuisine is bursting with rich, complex flavors, giving chefs plenty to work with in the kitchen. From the soon-to-beopened restaurant Nusantara (by Locavore), chef I Putu Dodik Sumarjana will showcase imaginative modern interpretations of traditional Balinese dishes, such as urutan and tombong.
Teater Kuliner. Festival Hub @ Taman Kuliner Free
14:00-15:00 Teater Kuliner. Festival Hub @ Taman Kuliner Free
Too Hot to Handle: Sambal Eating Contest with Hot Mama Sambal 12 May 15:30-16:30 Teater Kuliner. Festival Hub @ Taman Kuliner Free
Are you always adding an extra spoonful of sambal to your plate? Find your meal is incomplete without a red splash of spiciness? With sambal ranging from Mild to Meltdown and with no water allowed, this is your chance to prove you’re the Champion of Chili. Registration is open at the Box Office two hours before the event. Participants will then be randomly selected. Supported by Hot Mama Sambal.
kuline r
12 May
As manager of three fine dining venues in Bali – BLANCO par Mandif, Teatro Gastroteque Restaurant, and Modicum Gastronomy Artisan Bar – Mandif Warokka pushes the boundaries of contemporary Indonesian cuisine. Watch on as he demonstrates some of his restaurants’ signature dishes, and taste for yourself why they continue to receive such high acclaim.
teate r
Mandif Warokka: Fine Dining Extraordinaire
teater
Junior Master Chef Yosua Andrew Tan’s Special Crispy Chicken
kuliner
13 May 11:00-12:00 Teater Kuliner. Festival Hub @ Taman Kuliner Free
Fresh from the Jungle with Charles Toto and Helianti Hilman 13 May 13:00-14:00
At just 14-years-old, Junior Master Chef Yosua Andrew Tan already has many culinary achievements to his name. Join him as he whips up one of his favorites that will tempt even the pickiest young eaters and their parents too: crispy golden buttermilk chicken with special seasoning, and garlic butter rice. Supported by Indonesia Patisserie School.
With foraged ingredients from the forests of his fertile homelands, Charles Toto, the Jungle Chef from Jayapura, puts a Papuan twist on Western favorites. Alongside indigenous food biodiversity frontrunner Helianti Hilman, he’ll demonstrate the extraordinary versatility of sago, a major staple and revered food source in many regions across the archipelago.
Teater Kuliner. Festival Hub @ Taman Kuliner Free
Artisanal vs Artificial with Seniman Kuliner Tri Sutrisna 13 May 14:30-15:30
Balinese farming activist and one of Southeast Asia’s leading charcuterie and cheese specialists, Tri Sutrisna will put his artisanal products to the test against their processed equivalents. See how his handmade sausages, cured ham, cheese, vinegars, raw milk and hand-reared chickens compare to the store-bought varieties, then let your tastebuds decide the difference.
Teater Kuliner. Festival Hub @ Taman Kuliner Free
teater
The Quest for the Best Babi Guling Ends Here 13 May 16:30-17:30
kuliner
Teater Kuliner. Festival Hub @ Taman Kuliner Free
Melt in your mouth babi guling is Bali’s quintessential dish. But have you tried the authentic version using babi hitam, the black pig indigenous to Bali? At Pengalaman Rasa, Gede and Ayu Kresna offer food experiences, and Otentik Babi Guling is their signature event. Join them as they serve up their sublime roast suckling pig.
14 May
There are so many other ways to start the day in Indonesia than with bubur, nasi kuning or lontong sayur! Quench those breakfast cravings with the poster boy of Jakarta’s creative culinary scene, Fernando Sindu, as he leads you through the archipelago’s favorite morning meals.
10:00-11:00 Teater Kuliner. Festival Hub @ Taman Kuliner Free
12:00-13:00 Teater Kuliner. Festival Hub @ Taman Kuliner Free
Indonesia’s Fermented Foods with Chef Ragil 14 May 14:00-15:00 Teater Kuliner. Festival Hub @ Taman Kuliner Free
Makanan Nostalgia with Ibu Sisca May 14 16:00-17:00 Teater Kuliner. Festival Hub @ Taman Kuliner Free
You know tempe, but are you familiar with oncom, dadih or dangke? Fermentation is one of Indonesia’s rich culinary heritages, and its various processes have evolved over centuries. Famed for modernizing Indonesian dishes while honoring their legacies, chef Ragil Imam Wibowo will guide you through some of Indonesia’s most intriguing fermented foods.
The Queen of Indonesian Cuisine, Ibu Sisca Soewitomo has dedicated her 50-year career to nourishing Indonesia’s food scene. Drawing from her 100+ cookbooks she’ll create makanan nostalgia (nostalgic foods). Sample dishes such as bandeng cemplung (fragrant fish soup), bubur manggul (traditional porridge from Madura), and kue tape mekar (little steamed cakes).
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14 May
Bangka Island off east Sumatra is home to a large Malay-Chinese population, and Eddrian Tjhia is Indonesia’s Bangka cuisine specialist. Get acquainted with the unique blend of Bangka’s peranakan flavors as he dishes up rujak daun singkong (sweet and spicy cassava leaf salad), and lempah cukut (pork belly soup).
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Bangka Cuisine with Eddrian Tjhia
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Discovering Indonesian Breakfasts with Fernando Sindu
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FRINGE EVENTS 1–17 May
Around Bali
IDR 420,000–IDR 1,890,000
Spicing up venues in the lead-up to and after the close of the Ubud Food Festival, our Fringe Events are hosted by some of Bali’s most coveted dining destinations. From the perfect pairings of Seminyak’s signature seafood to digging into a degustation prepared from the hands of Bali’s best chefs, our Fringe Events bring the best of the Festival to the entire island. With limited seats available, we strongly advise that Fringe Events are booked well in advance. Tickets can be purchased online, via the Festival Box Office at the Festival Hub @ Taman Kuliner, or at participating venues. Please bring your booking confirmation to the event as proof of purchase.
Best of Bali at Bikini 1 May 19:30-21:00 Bikini Restaurant Jl. Kayu Cendana IDR 1,100,000 for chefs’ menu IDR 1,890,000 with paired drinks
With their ten-dish ‘feed me’ menu, chefs Jethro Vincent (Bikini), Benjamin Cross (Mejekawi by KU DE TA), Kevin Cherkas (Cuca), and Cris Encina (PICA), will guide your palate through a plethora of flavors and textures. Expect mouthfuls both raw and cured, from garden, land and sea, finishing with something sweet, naturally! Price includes ten-dish chefs’ menu.
2 May 19:30-22:30 OPIA. Jl. Bukit Permai IDR 860,000
18:00-22:30 Starfish Bloo @ W Bali. Jl. Petitenget, Seminyak IDR 910,000
Combining the two most coveted crustaceans, Michelin star-trained chef Ashley Garvey will create a three-course seafood feast showcasing the best of ocean delicacies. In the glamorous beachfront of W Bali’s Starfish Bloo restaurant, chef Ashley will combine years of experience with cutting edge techniques to create perfect pairings of crab and lobster. Price includes three-course chef’s menu.
Seminyak Meets Sydney 4 May 19:00-22:30 Mejekawi. Jl. Kayu Aya IDR 950,000 for chefs’ menu IDR1,550,000 with paired wines
Sharpen Your Senses 7 May 16:00-22:00 Cuca. Jl. Yoga Perkanthi IDR 1,130,000
Pull up a chair for a very special collaboration between chef Frederic Zanellato of Sydney’s celebrated LuMi Dining restaurant, as he joins Mejekawi by KU DE TA’s famed open kitchen in Seminyak alongside chefs Benjamin Cross and Stephen Moore. In an intimate evening shared with just 30 diners, watch these three chefs at work as they create Italian dishes with a Japanese twist. Price includes chefs’ menu and welcome drink.
Michelin-trained chef Kevin Cherkas of Bali’s lauded Cuca restaurant will lead you to the secrets of creating delicious dishes without ever requiring the recipes. In a creative new approach to cooking, chef Cherkas will sharpen your senses and unlock your palate in a special tasting class, followed by a dinner of Cuca’s signature tapas – where you can put your new skills to the test. Price includes tasting class, a selection of tapas from the chef’s tasting menu, and a complimentary cocktail.
E V E N T S
3 May
Price includes four-course chef’s menu and paired cocktails.
F R I N G E
A Feast of Fruits de Mer
Resting high on the cliffs above Jimbaran, OPIA’s menu draws on the surrounding sea and terrestrial environments to create a contrast of textures, flavors and colors on every plate. In this special selection of locally and ethically sourced dishes paired with OPIA’s signature cocktails, each dish will tell a tale of Jimbaran’s native flora and fauna.
E V E N T S
Flora and Fauna of Jimbaran
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F R I N G E
From Singapore to Seminyak 8 May
E V E N T S
19:00-22:00 GROW Bali. Jl. Petitenget IDR 1,200,000 for chefs’ menu IDR 1,700,000 with paired wines
Balinese Palm Sugar Sweet Sensations
Feast on the island’s freshest produce from the hands of Singapore’s best chefs as Tippling Club’s Ryan Clift serves up a farmfresh four hands dinner alongside Open Farm Community’s Head Chef Russell Misso. From vegetables harvested in the highlands of Kintamani to seafood sourced from the island’s coastal waters, Clift and Misso will showcase the best in seasonal fare in an exclusive taste of Clift’s newest venue. Price includes six-course chefs’ menu.
Kaum at Potato Head. Jl. Petitenget
Sourced from the nectar of coconut, arenga and toddy palm blossoms, Indonesian palm sugar is rich in culinary heritage. In a five-course, shared plate long-table lunch, let the Kaum Bali team guide your palate through the unique characteristics of Indonesian palm sugar from three champion regions around Bali, with dishes including moringa leaves and snake gourd, and tamarind and turmeric barramundi.
IDR 420,000
Price includes five-course chefs’ menu.
9 May 12:00-16:00
Mediterranean at Mandapa 16 May 18:30-22:30 Mandapa, a RitzCarlton Reserve. Jl. Kedewatan IDR 1,400,000
From Siem Reap to Sanur F R I N G E
17 May 19:00-22:00
E V E N T S
Maya Sanur. Jl. Danau Tamblingan IDR 800,000
As you soak in the stunning surrounds of one of Asia’s top-rated resorts, chef Chele González from Manila’s Gallery VASK and Executive Chef of Mandapa, a Ritz-Carlton Reserve, Maurizio Bombini will serve up a six-course Mediterranean menu at Kubu Restaurant, drawn from rustic roots in Spain, Italy and the Adriatic Sea. Price includes welcome drink and six-course chefs’ tasting menu.
From Cambodia’s acclaimed Cuisine Wat Damnak, chef Joannès Rivière will bring his signature style of showcasing rare and indigenous ingredients to Maya Sanur. Inspired by over a decade of cooking in Cambodia, this five-course chef’s menu of bold flavors prepared with intriguing techniques will be one for the adventurous foodie! Price includes five-course chef’s menu with optional wine pairing on the night.
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KIDS events 12–14 May
Rumah Kayu
Free
If you’ve got a budding master chef on your hands, set them loose at Rumah Kayu, nestled in the Festival Hub @ Taman Kuliner. Let your little ones get up to their elbows in flour, pastry, sugar and sweets in our daily sessions. Our Kids Events are free, but registration is required. Reservations can be made via our website or at the Box Office.
12 May 10:00-11:30 Rumah Kayu. Festival Hub @ Taman Kuliner Free
Pint-sized Pastry with Monsieur Spoon 13 May 09:30-11:00 Rumah Kayu. Festival Hub @ Taman Kuliner
Do greens on the dinner table make your little ones recoil in fright? Turn everyday vegetables into masterful works of art in this free hands-on workshop for the petite Picassos among us. Who knows, you may even pick up a tip or two for getting in those five a day unharmed! This is a free event, but registration is required. Please reserve your place via our website or at the Box Office.
events
Petite Picasso Edible Art
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Are there some junior master chefs in your kitchen? Let your little ones get up to their elbows in flour, pastry, sugar and sweets in this fun-filled bakery workshop. Led by the Monsieur Spoon team, it’s the perfect Saturday morning for a bunch of budding chefs. This is a free event, but registration is required. Please reserve your place via our website or at the Box Office.
Bakers, Cake Makers and Ice Cream Appreciators!
Bake, layer, freeze, decorate! In this free workshop for aspiring bakers, makers or just ice cream appreciators, get sticky with the Gelato Secrets team as you learn to construct their much-loved gelato cake.
events
14 May
This is a free event, but registration is required. Please reserve your place via our website or at the Box Office.
kids
Free
09:30-11:00 Rumah Kayu. Festival Hub @ Taman Kuliner
13 May 15:00-16:00 Rumah Kayu. Festival Hub @ Taman Kuliner Free
Bondan Winarno’s publication, 100 Best Street Foods of Indonesia, earned the title of Best in the World at the Gourmand World Cookbook Awards in 2016. In the fourth installment of this series, the celebrated food writer has collaborated with writer-turnedrestaurateur Lidia Tanod, and chemistturned-restaurateur Harry Nazarudin, to curate a new selection of these three Javanese cities’ best. Supported by Orang Tua.
book
100 Best Foods of Joglosemar (Jogja-SoloSemarang)
launches
Free
music , film , YOGA 12–14 May
Free
Festival Hub
As well as our tasty program of ticketed events, the Festival Hub @ Taman Kuliner is home to free early morning yoga, nightly film screenings in our open-air cinema and live music under the stars. With the markets serving up plates from 9:00am until 10:00pm, pull up a beanbag and settle in for the day – or night – ahead.
Early Morning Yoga 12-14 May 07:30-8:30 Joglo. Festival Hub @ Taman Kuliner Free
Film Screening: Swadaya 12 May 19:30-20:30 Festival Hub @ Taman Kuliner Free
Prepare mind, body and spirit for a full day of the Festival ahead. Embrace your morning cobra pose overlooking Campuhan Ridge with our free daily yoga sessions. Don’t forget to bring your own yoga mat! This is a free event but registration is required. Reservations can be made via the website or Box Office. Supported by the Consulate General of India & Indian Cultural Centre Bali.
Rio Helmi and Joe Yaggi present their latest project, Swadaya, a TV series exploring grassroots initiatives which are improving the livelihoods of Indonesians across the archipelago. From a new look at goat farming in East Java to bamboo planting in North Bali, Rio and Joe will share insights into this exclusive first look at Swadaya.
12 May 20:30-22:30 Festival Hub @ Taman Kuliner
Join us for a night of live music under the starry night sky. Dance to the beat of live performances including funky Javanese reggae by Konslet Band (supported by Omah Apik), and Balinese percussion collective Awayu. 20:30-21:30
Konslet Band
21:30-22:30
Awayu
music ,
Free
yoga
Live Music: Friday
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Film Screening: Cek Toko Sebelah 13 May 18:30-20:00 Festival Hub @ Taman Kuliner
Directed by celebrated stand-up comedian Ernest Prakarsa, Cek Toko Sebelah is a comedy-drama about an IndonesianChinese father who wants his youngest son to inherit his shop, much to the chagrin of his eldest son. With more than 2.5 million viewers since its release in late 2016, it is one of the top ten most-watched Indonesian films.
Free
Free
Live Music: Closing Night Party 14 May 19:00-23:30 Festival Hub @ Taman Kuliner Free
17:30-18:00
Indian Dance
20:00-21:00
Bengras
21:00-22:00
Balawan
22:00-23:00
Orkes Analog
Regale your foodie family with your favorite Festival moments over a final plate from Pasar Senggol, before hitting the dancefloor to burn off those calories* with acts including post rock band Lily of The Valley (supported by Biznet). 19:00-19:30
Closing Ceremony
19:30-22:30
Bumbung Dance
20:30-21:30
Relung Kaca
21:30-22:30
Lily of The Valley *We are firm believers that calories don’t count at Ubud Food Festival.
yoga
20:00-23:00 Festival Hub @ Taman Kuliner
film ,
13 May
Start the night with Indian dance (supported by the Indian Cultural Centre Bali), followed by the duo blending Sundanese traditional music with flamenco guitar, Bengras, the Magic Fingers guitarist, Balawan (supported by Petani @ Alaya Resort Ubud), and acoustic dangdut band Orkes Analog (supported by Biznet).
music ,
Live Music: Saturday
The home of the Ubud Food Festival and Ubud Writers & Readers Festival Casa Luna | Indus Restaurant | Bar Luna Honeymoon Guesthouse | Emporium Casa Luna Cooking School
Casa Luna Ubud Jl. Raya Ubud  0361 977 409 reservations@casalunabali.com Mon - Sun 9 - 11pm
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Entrepreneur and ‘walking dictionary’ of Indonesian street food, Arie Parikesit spends most of his time documenting where to eat, the people behind the cuisine and the local wisdom that shapes it. The Founder and CEO of Kelana Rasa Culinary Solutions, he is also known for his culinary writing and food photography.
Born and raised in a foodie family, Ade Putri is a former radio show host now at the helm of 6×6, a digital video series on Qubicle’s FoodieS channel. A food stylist, food writer and owner of Kedai Aput, Ade is also part of Aku Cinta Masakan Indonesia – a movement promoting the preservation of traditional Indonesian foods.
Jakarta culinary trendsetter Adhika Maxi is renowned for his playful merging of local and Western ingredients and modern interpretations of ‘soul food’. Alongside Jakarta cake trendsetter Karen Carlotta, he is chef owner of Jakarta boutique dining hotspots Union Brasserie, Union Deli, Izakaya Kai and AMKC Atelier.
Arif Springs Guru Jamu
Arimbi Nimpuno Lifestyle Guru
Originally from West Java, Arif was born into a traditional family, and from an early age he learned grassroots ways to heal his family with herbs and spices. In Ubud, he’s won acclaim for his raw food creations and cooking classes, and now has his own range of jamu called Djamoekoe (My Jamu).
Arimbi is an Indonesian chef and food writer who strongly believes in fun, simple and healthy cooking. She is a culinary instructor at ArimbiKitchen, co-host of Spice of Life on the Asian Food Channel, and coFounder of Tree Food Concept, delivering unique private dining experiences. She also volunteers for the Indonesian Heart Foundation.
M E E T
Arie Parikesit Walking Dictionary of Indonesian Street Food
Adhika Maxi Jakarta Culinary Trendsetter
Y O U ’ L L
Hailing from Oregon, the epicenter of modern craft beer, Aaron is the CEO of Beervana International, Southeast Asia’s leading supplier of international craft beers. He began home brewing at the tender age of 14, and eventually left his professional world to pursue his love of beer as a ‘career’.
Ade Putri Paramadita Culinary Storyteller
P E O P L E
Aaron Grieser Beervana
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P E O P L E Y O U ’ L L M E E T P E O P L E Y O U ’ L L M E E T
Ashley Garvey Pan-Asian Bites
Ayu Gayatri Kresna Pengalaman Rasa
After a decade in kitchens – including under a Michelinstarred chef in Australia and at a Michelin-starred restaurant in the UK – Ashley Garvey’s passion for Asian cuisine was ignited as he travelled through the region. As Chef De Cuisine at W Bali’s Starfish Bloo, he combines years of expertise with cutting edge ideas to create ultra-modern Asian flavors.
North Balinese Ayu’s cooking training began as a child in her family’s kitchen – learning the art of traditional cooking while honing her senses to master numerous authentic dishes. Combining family recipes passed down through generations with high-quality local produce, Ayu is passionate about preserving North Balinese cuisine and introducing it to the world.
Bagus Honor Satrya Social Media Culinary Reviewer
Bara Pattiradjawane The Passionate Supercook
Bagus Honor Satrya lived in Sydney, Melbourne and Los Angeles before finally settling in his homeland of Bali. In 2016 he founded Laskar Kuliner, a creative social media movement which promotes authentic Balinese cuisine through videos. Bagus is also a lecturer in the Faculty of Business and Economics at Udayana University.
Jakarta-born Bara grew up in Thailand and various European countries, which is where his passion for cooking was sparked. Although he worked as a journalist and writer his culinary interests went from strength to strength. He has appeared on Indonesian television for over a decade, and also hosts the nation’s only radio cooking show.
Ayu Utami Linggih Rosalie Cheese Founder & Cheesemaker Jakarta-born Ayu Utami Linggih has always been passionate about fermented foods and beverages. It was while she was studying Food Science at University of Queensland in Australia that she concieved of Rosalie Cheese (named after the Queensland suburb of Rosalie). Her startup is now recognized as Indonesia’s finest producer of artisanal cheese.
Ben McRae Authentic, Ethical, Inspired Aussie-born Ben McRae is an award-winning chef with 19 years’ experience working around the world. He is passionate about crafting innovative dishes that draw on regional pastures, oceans and forests to deliver authentic dining experiences. As Bisma 8’s Executive Chef, he headlines its ethically-inspired menu with roots deep in the local soil.
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Ben Ripple Rooted in Goodness
Benjamin Cross Mejekawi
Bondan Winarno Celebrating Culinary Culture
Ben is Founder and CEO of Big Tree Farms, a social enterprise improving farmer livelihoods and regenerative agriculture. Since 2003, Big Tree Farms has grown to partner with over 14,000 farmers and become Indonesia’s largest Organic and Fair Trade certified food business. Ben also founded the Roots of Goodness foundation, a non-profit supporting marginalized farming communities.
Hailing from Byron Bay, chef Ben traveled the world honing his craft in prestigious restaurants from Sydney to New York to Barcelona, before making Bali home in 2007. At Mejekawi by KU DE TA, he applies contemporary culinary techniques to traditional ingredients, showcasing an innovative interpretation of Indonesian flavors and cuisines.
One of Indonesia’s most celebrated culinary experts, Bondan Winarno is a household name throughout the archipelago after nine years of hosting a popular TV culinary show. A restaurateur and published author on many topics, his 100 Best Street Foods of Indonesia won Best in the World at the 2016 Gourmand World Cookbook Awards.
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Chele González The Cook – Gallery VASK
Charles Toto, The Jungle Chef from Jayapura, Papua, uses foraged ingredients from the forests of his fertile homelands to put a Papuan twist on international favorites. In 2006 he founded Jungle Chef Community, which provides more than 80 local residents with hospitality training. In 2008 The Jungle Chef cooked for Mick Jagger.
Having developed his culinary discipline in Spain, Chele has created a new cuisine in the Philippines which he calls ‘anthropological’; inspired by the myriad cultural influences collected on his travels, especially from the growers, producers, breeders and makers of ethnic communities. His restaurant Gallery VASK is no. 35 on Asia’s 50 Best Restaurants list. Supported by Mandapa, a RitzCarlton Reserve.
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Canadian writer Cat Wheeler has lived in Bali since 2000. Co-founder of Slow Food Bali, she is deeply interested in every aspect of Indonesia’s culinary culture, from basic food security and traditional herbal remedies through to fine dining with a focus on locally produced ingredients.
Charles Toto The Jungle Chef
P E O P L E
Cat Wheeler Slow Food Bali
M E E T
Supported by Orang Tua.
P E O P L E Y O U ’ L L M E E T P E O P L E Y O U ’ L L M E E T
Chris Salans The Master Chef
Cristian Encina PICA South American Kitchen
Dade Akbar Culinary Creative Provocatuer
Chris Salans hailed from three Michelin-starred restaurants before creating his unique style of French cuisine meets Balinese at Ubud’s multiple awardwinning Mozaic restaurant and Spice by Chris Salans, also in Sanur and soon in Seminyak. Chris is one of Bali’s top culinary ambassadors and represents Indonesia internationally across a range of platforms.
Cristian Encina had his first taste of the kitchen at 13, working at his father’s popular lunch eatery in Santiago. After developing his skills in fine dining restaurants in Chile, New Zealand and Australia, he now recreates and reinterprets South America’s diverse and evolving flavors at PICA South American Kitchen.
Gastronomic trailblazer Dade Akbar honors traditional Indonesian ingredients and classic dishes by transforming them into exquisite haute cuisine. Attracting extensive national and international media coverage, his social media account Warteg Gourmet has struck a chord with thousands of young Indonesians, redefining their appreciation of culinary heritage and everyday eats.
Daniel Rosenqvist Avani: Sustainable Solutions
Diana von Cranach Artful Vegan Forager
Duangporn Songvisava Environmentally Conscious Cook
Co-founded by Daniel Rosenqvist in 2014, Avani is a social enterprise providing sustainable solutions to everyday single use plastic products. Based in Bali, the epicenter of the battle against Indonesia’s plastic waste, Avani aims to help rehabilitate the island by offering sustainable, eco-friendly alternatives to hazardous products that locals and tourists use every day.
UK-born, Cordon Bleu-trained Diana von Cranach has called Bali home for more than 20 years. At her resort Puri Ganesha Homes by the Sea in Pemuteran, North Bali, she developed her own ‘rawfully good’ interpretation of the living food movement by adapting her recipes to feature purely local ingredients, edible leaves and flowers, roots and foraged herbs.
Chef Duangporn Songvisava – or Bo – has always been passionate about creating exceptional Thai food. She completed her Masters in Gastronomy in Adelaide before returning to Bangkok to work at Cy’an. While at London’s Nahm she met chef Dylan Jones, before the now husband and wife couple opened Bangkok’s Bo.lan. Supported by San Pellegrino & Acqua Panna.
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Dylan Jones Dad, Cook, Crusader
Eddrian Tjhia Bangka Cuisine Specialist
Eduardo Montes Food From Earth
Chef Dylan Jones traveled extensively throughout Thailand before moving to London to work at Nahm. It was there his love for Thai cuisine was cemented and he began to truly discover the world of Thai food. As fate would have it he also met fellow chef and now wife Bo, who he followed to Bangkok to open Bo.lan restaurant.
Born into of a family of 11 siblings on Bangka Island off east Sumatra, Eddrian Tjhia’s mother made traditional Bangka cakes and crackers to support her large family’s livelihood. She was his inspiration to pursue a culinary career, and he is now recognized as Indonesia’s leading expert on Bangka cuisine.
Peruvian Eduardo Montes is renowned as one of his country’s finest chefs. He is passionate about authentic Peruvian cuisine and its diverse mix of influences from China, Africa, Japan, Italy, and Spain. While he was Executive Chef of Mayta Peruvian Kitchen in Hong Kong in 2013, it was named among the city’s best by Tatler Hong Kong.
Supported by San Pellegrino & Acqua Panna.
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Fadly Rahman Food Historian and Author
Eelke Plasmeijer of Ubud’s Locavore, which focuses on the finest local produce and modern cooking techniques, has spent more than half his life in kitchens. He surrounds himself with the freshest ingredients while supporting local farmers and communities. Locavore is currently no. 22 on the Asia’s 50 Best Restaurants list.
Wielding culinary skills honed within the best restaurants in Bali, Alila Ubud’s Executive Chef Erwan brings to his cooking a strong commitment to the use of local ingredients and organic goodness wherever possible. Under his direction, Plantation restaurant has earned the ‘Snail of Approval’ by Slow Food Bali for its organic and sustainable food.
Fadly has contributed to major culinary titles and national news outlets. His books are Jejak Rasa Nusantara: Sejarah Makanan Indonesia (Archipelago Flavor Trail: History of Indonesian Food) and Rijsttafel: Budaya Kuliner di Indonesia Masa Kolonial 1870– 1942 (Rijsttafel: Culinary Culture in Colonial Period of Indonesia 1870–1942). Supported by Gramedia Pustaka Utama.
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Erwan Wijaya Alila Ubud
P E O P L E
Eelke Plasmeijer Locavore
M E E T
Supported by Commercial Office of Peru.
P E O P L E Y O U ’ L L M E E T
Farah Quinn Indonesian Signature Chef
Felix Schoener LocaLAB
Fernando Sindu The Urban Artisan
Farah Quinn is a much-loved celebrity chef, restaurateur and media personality. She creates her own signature products using local ingredients – no matter where in the world she is. Farah is well-known to Indonesian audiences as producer and lead on Asian Food Channel’s The Big Break.
A chef for over 22 years, including in several Michelin-starred restaurants, Felix has now dedicated his life to sustainable gastronomy and whole food nutrition. He is cooking his way around the world, exploring wild foraged foods and traditional local diets. Felix is joining the Locavore Research & Development Team in their upcoming Test Kitchen LocaLAB.
Leading Jakarta’s creative culinary scene, chef Fernando is the proud mastermind behind Umabo, Jakarta’s first gourmet fast food joint with an Asian twist; Benedict, a gourmet cafe and restaurant specializing in all-day breakfast and brunch; and SevenFriday Space, the first lifestyle store-lounge-cafe-bar concept store by SevenFriday.
Gede Eka Sutrisno Table Hoppers
Gede Kresna Reviving Traditions
A food enthusiast who relishes sharing his culinary experiences on Instagram, Eka strives to provide a reference for those who ask, “If we go to Bali, what should we eat?” Eka is one of the founders of OneBite TwoBites, a social media agency helping culinary business owners in Bali to utilize social media marketing.
An architect based in rural North Bali, Gede is committed to reviving and retelling the local indigenous traditions of sustainable living. He rediscovers, records and shares ancient knowledge, wisdom and experiences, from traditional architecture, art and lifestyles to agriculture and food systems, as well as rural North Bali recipes and culinary practices.
Fido Nuswatama Rahadian LocaLAB
P E O P L E Y O U ’ L L M E E T
Fido’s passion for food was inspired by his Chinese grandmother. He trained and worked in Surabaya before joining the team at Locavore. Fido loves working with people from many backgrounds and cultures, as well as discovering new techniques and local ingredients. Fido will be heading Locavore’s Research & Development program at LocaLAB.
Supported by FoodieS.
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Gilles Marx AMUZ Gourmet Restaurant Jakarta
Gove DePuy Fivelements Director of Sustainability
Gilles Marx grew up in the French countryside, surrounded by fresh and natural farm products. He has worked in Michelin-starred restaurants in Alsace, Lyon, Burgundy and Paris, and in Australia and Southeast Asia. He showcases his 30-year cooking passion for French cuisine in Jakarta’s AMUZ Gourmet Restaurant, with ingredients sourced from global and local markets.
An environmental landscape designer, Gove DePuy joined the Fivelements design team leading the company’s sustainable design initiatives, certification and operational integration. Described as a ‘voice of the environment’, Gove has a deep curiosity and willingness to understand the genius loci of the places where we live and work.
Harris Hartanto Tan is a passionate coffee enthusiast and the co-Founder of Coffeenatics. While his professional coffee education includes courses at the Australian Barista Academy and the Specialty Coffee Association of America, his passion is mainly for non-espresso brewing methods. He is currently training to be a professional coffee roaster in Melbourne.
I Kadek Edi Crafting Great Coffee
I Ketut Joniarta (Joni) Locavore
Harris Hartanto Tan Manual Brew Enthusiast
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I Kadek Edi is a coffee roaster, barista, educator and one of the first Balinese coffee-makers to achieve the gold standard SCAA Q Grader qualification. Edi is a co-founder of Karana Spesialis Kopi, a boutique coffee producer and processor in Mas, Ubud, exporting specialty green coffee beans from Bali and Flores.
An original member of the Locavore team, Joni has been learning the art of mixology under the watchful eye of Locavore’s master bartender Raka Ambarawan. He works within Locavore’s philosophy of using local ingredients, combining rare fruits, herbs, spices and homemade infusions to create remarkable new cocktails.
Y O U ’ L L
Inspired by Indonesia’s food biodiversity, indigenous wisdom and spiritualism, Helianti founded Javara in 2008 to keep such heritage alive. Javara works with over 52,000 farmers across Indonesia, selling over 700 artisanal organic products both domestically and for export. She has been recognized among Indonesia’s top social entrepreneurs both regionally and internationally.
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Helianti Hilman Indigenous Food Biodiversity Frontrunner
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Supported by Mozaic.
P E O P L E Y O U ’ L L M E E T P E O P L E Y O U ’ L L M E E T
Isabel & Melati Wijsen Bye Bye Plastic Bags
Janet DeNeefe Founder & Director
Inspired by a school lesson about Nelson Mandela and Mahatma Ghandi, sisters Melati and Isabel Wijsen founded Bye Bye Plastic Bags in 2013. From humble beginnings, it has grown to a well-known international movement of inspiration, youth empowerment, and of course, saying no to plastic bags.
Janet DeNeefe, Founder & Director of Ubud Food Festival and Ubud Writers & Readers Festival, has lived in Bali for three decades. Her memoir Fragrant Rice charts her love affair with Balinese food, culture and traditions. Her latest book is Bali: Food of My Island Home. She also owns Indus, Casa Luna and Bar Luna.
Janur Yasa MOKSA
Jed Doble Food Writer and Publisher
Jethro Vincent Self-taught Culinary Creative
A world traveler native to Bali, Made Janur Yasa is passionate about environmental sustainability. A partner in MOKSA, an Ubud-based restaurant with a plant-to-plate focus, Made believes in the transformative healing power of food.
Jed Doble is a respected food writer and publishing professional. His brand FoodieS publishes a monthly print magazine with digital channels, featuring culinary stories from across Indonesia, the Asia Pacific and beyond. Prior to FoodieS, Jed was the publisher of The Foodie Magazine and Managing Director at Dreams Media International.
New Zealand-born chef Jethro Vincent is the Creative Culinary Director of 8 Degree Projects, the team behind Seminyak’s famed Sisterfields and BO$$ MAN restaurants. Jethro is also the brains behind 8 Degree Project’s latest Seminyak venture, Bikini, which boasts a collision of technique, flavor and the rediscovery of shared plate dining.
I Putu Dodik Sumarjana (Putu) Nusantara (by Locavore) Part of the original Locavore team, Putu trained at Alila Ubud. As an Indonesian, Putu is proud to show what can be achieved with local ingredients and he regularly invents new dishes that are adapted by the team. He is slated to become a chef at the team’s newest dining venture, Nusantara (by Locavore).
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From a family of organic vegetable farmers and great cooks, chef and author Joannès Rivière moved to Siem Reap in 2003 as a volunteer teaching culinary skills. After working at the renowned Hôtel de la Paix, he and his wife opened Cuisine Wat Damnak in 2011, offering a unique approach to Cambodian cuisine.
After growing up helping in his father’s São Paolo bakery it didn’t take Joao long to discover his passion was in cooking. After studying traditional French cuisine at a number of fine dining and Michelin-starred restaurants in Europe, Joao turned his focus to plant-based nutrition and exploring new cooking techniques.
Founder of Balinese farming cooperative Wanaprasta, Jon Leonard works with growers across Bali to enhance their natural relationship with the land. Producing ethical, indigenous, pastured organic meats and dairy products, Wanaprasta has grown in reputation over the past seven years – even receiving the stamp of approval from Jamie Oliver.
Jon Priadi New Food and Art
Karen Carlotta Jakarta Cake Trendsetter
Kevin Cherkas The Flavor Artisan
Jon Priadi is an Australiantrained Indonesian chef based in Jakarta. Jon works with a wide network of Indonesian and Australian artists, farmers and chefs to explore and revitalize Indonesian ingredients to create modern Indonesian food experiences. He is currently consulting to assist startups in Jakarta with menu development.
Karen Carlotta is famed for her inventive pastry creations and lavish cakes which often transform classic Indonesian flavors. Alongside Adhika Maxi she is chef owner of Jakarta hotspots Union Brasserie and Union Deli. Their latest venture is gourmet eatery and boutique patisserie AKMC Atelier in Plaza Indonesia, and Izakaya Kai in Pluit, Jakarta.
Chef Kevin Cherkas has an enviable track record developed in some of the world’s most outstanding Michelin-starred restaurants, including Spain’s elBulli and Arzak, and New York’s Daniel. The award-winning chef co-founded Cuca, where he has been praised for his tasty globally-inspired, locallysourced cuisine.
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Jon Leonard Wanaprasta Founder
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Joao Ricardo Alves Fivelements Bali
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Joannès Rivière Big, Bald, Bold
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Kevindra Soemantri The Restaurant Observer Jakarta-based food writer, author, restaurant critic and self-taught chef, Kevindra has published three cookbooks and the bilingual The Jakarta Streetfood. His writing has appeared in Esquire, Herworld, Momentum Travel UK and The Jakarta Post. With his partner, Kevindra launched the independent Jakarta restaurant guide Top Tables. The 2018/2019 edition will cover Bali.
Kiki Moka The Union Group’s Head Mixologist Starting out at Jakarta’s Batavia Café, Kiki Moka worked his way up through top establishments such as Manna House and Casa Kemang before becoming a wine butler at Cork&Screw. But his real love is cocktails, and he now leads a team of 100 as Head Mixologist of The Union Group. Supported by Uber Bar Tools.
Lino Sauro The Sicilian Advocate Sicilian-born, award-winning chef owner of Gattopardo Ristorante di Mare (recently awarded Best Italian Restaurant in Singapore by Gambero Rosso) and Olio in Sydney, Lino Sauro is a natural advocate of authenticity. He has shared the unique characteristics of Southern Italian cuisine – and the lifestyle – in Singapore, Taiwan and most recently, on Australian shores.
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Lisa Virgiano Kaum Brand Director
Lola Taylor The Holistic Naturopath
Lorenzo Buccharini Amanusa
Recognized for her in-depth knowledge and tireless promotion of Indonesian culinary heritage and indigenous ingredients, Lisa Virgiano brings her wealth of knowledge to the role of brand director of Kaum. Inspired by the archipelago’s indigenous groups, PTT Family’s recently-opened authentic Indonesian cuisine concept has already received acclaim.
Hailing from Tasmania, Australia, Lola has always had an holistic view of health and wellness. As a naturopath she applies scientific knowledge and traditional healing methods to bring her clients back to health and healing. In Bali she continues to expand her knowledge of Food as Medicine and Eastern approaches to health and healing.
Hailing from the Marche Province of Italy, Chef Lorenzo Buccarini passionately prepares authentic Italian cuisine at Amanusa in Nusa Dua. In its exquisite surrounds he showcases local produce from Bali and beyond, ingredients from his Italian roots, and homemade pasta and hand-selected market-fresh seafood.
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Heading the kitchen at Ubud’s Ayung Resort, chef Made creates a fascinating fusion of Western techniques and traditional Balinese dishes. His fine dining approach is inspired by his extensive experience collaborating with foreign and local chefs, and is always fueled by pride in his cultural heritage.
Made Runatha approaches his work with a single mandate: making healthy food taste fantastic. Specializing in raw, vegan and vegetarian dishes, he heads MOKSA in Ubud, where he follows the journey of his ingredients from the restaurant’s organic nursery and garden, right through to the dishes he plates up daily.
From Singaraja, Made Sujaya (Jay) has worked in restaurants across Indonesia and Singapore to hone his Indonesian fusion style. As Executive Chef at The Royal Purnama, Jay is dedicated to keeping his kitchen free of artificial flavors, and often recites his motto: “Nothing from a bottle, nothing from a packet and nothing from a can”.
Mandif Warokka Teatro & BLANCO par Mandif
Manjunath Mural Bringing Indian Flavors to the World
Maurizio Bombini Contemporary Mediterranean Cuisine
Manjunath Mural is the first Indian chef to receive a Michelin star for an Indian restaurant in Southeast Asia. He uses traditional Indian preparation methods and blends them with flavors from the countries he’s inspired by, and shares stories and techniques behind the rich diversity of regional Indian cuisines.
Maurizio earned his trade at his parents’ restaurant on the shores of the Adriatic Sea. From there, his culinary adventures have taken him to Italy, France, USA, China and Indonesia. With years of international experience, Maurizio shares his passion for modern MediterraneanEuropean cuisine as Executive Chef of Mandapa, a Ritz-Carlton Reserve.
Chef Mandif Warokka is an innovative, award-winning chef and restaurateur who has worked in Michelin-starred kitchens. He now heads the kitchen at Bali’s celebrated Teatro Gastroteque Restaurant in Seminyak and the recently opened BLANCO par Mandif in Ubud.
Supported by Consulate General of India & Indian Cultural Centre Bali.
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Made Sujaya The Royal Purnama
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Made Runatha MOKSA
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Made Lugra Authentic Balinese Chef
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Penelope Williams Culinary Sorceress
Mike O’Leary R.O.L.E. Foundation Founder
Nicholas Kennedy Amandari
Mike established the R.O.L.E. Foundation in 2007. R.O.L.E. stands for Rivers, Oceans, Lands and Ecology, and has two campuses; one for its marginalized Women’s Skills Education and Women’s Business Development Programs, and one for its Zero Waste to Oceans, Waste Management Education Programs, which is directed at local councils, children and businesses.
New Zealand-born Amandari chef Nicholas Kennedy embraces Balinese food culture. Working with high quality producers and supported by Amandari’s produce garden, his contemporary menus are based on conscious, ethical eating, while also honoring and celebrating Indonesian cuisine.
Penelope Williams is owner and Executive Chef of Bali Asli restaurant and cooking school, nestled in the foothills of Mount Agung in East Bali. Before its birth, she completed an apprenticeship at the Savoy in London, worked for 12 years in Sydney’s top restaurants, and then spent four years as Executive Chef at the Alila Manggis Hotel East Bali.
Petty Elliott Pioneering Modern Indonesian Food
Professor Florentinus Gregorius Winarno Teacher, Father, Founder
Ragil Imam Wibowo Indonesian Gastronomy Chef
P E O P L E Y O U ’ L L M E E T
A self-taught Indonesian chef and one of Indonesia’s foremost food writers, Petty Elliott has pioneered the archipelago’s cuisine as it blends with modern influences. Her latest cookbook Jakarta Bites explores the capital’s vibrant street food scene, and received Best Street Food Book in Indonesia at the Gourmand World Cookbook Awards 2016.
The father of Indonesian food science and technology, Professor Winarno has written many books and held many senior roles at leading Indonesian universities. He is a former advisor to the Minister of Agriculture and Minister of Food Affairs and the world’s foremost tempe expert.
Chef Ragil and food go a long way back – at five he dreamed of becoming a chef while mixing spices in his mother’s kitchen. Now, with almost 20 years’ experience, nine restaurants and a few TV shows to his name, he is renowned for modernizing Indonesian cuisine while preserving its culinary heritage.
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Born in Jakarta to Sumatran parents, Ray grew up with a deep interest in traditional and international cuisines. While studying at business school in New Zealand he decided to make the switch to cooking. After graduating in Christchurch, Ray returned to Jakarta to work with Eelke Plasmeijer, who is now his business partner at Locavore.
Reynaldo deLuna II The Seminyak
Rili Djohani Coral Triangle Guardian
Rima Sjoekri Author of Senirasa
With Spanish and Mexican heritage, Reynaldo deLuna II began his career in the culinary industry at just seven-years-old. Seven countries and 11 years later, he landed in Bali where he began working with Chris Salans of Mozaic Restaurant. Chef Reynaldo can now be found behind the pass at The Seminyak.
Rili has worked for over 25 years to improve the management and financial sustainability of protected marine areas and to reduce unsustainable fishing practices in Southeast Asia. She is the Co-founder and Executive Director of the Coral Triangle Center, a Bali-based learning center of excellence for coastal and marine resources management.
Rima Sjoekri grew up in New Zealand. Guided by her instincts she dives deep into recipes to discover the cooking wisdom within, which culminated in her first book, Senirasa. Rima is Cofounder of online recipe platform Rasamasa.com, and a member of the Indonesian Heritage Society where she volunteers as Museum Nasional guide in Jakarta.
M E E T
Raka joined the Locavore team before the restaurant opened, and is now the owner and mixologist of Locavore’s The Night Rooster. He is passionate about experimenting with rare and unusual local ingredients, while his impressive collection of bitters and infusions give his growing repertoire of beautifully balanced cocktails a unique twist.
Ray Adriansyah Locavore
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Truly passionate about wine, Rahul Mehra holds several wine diplomas and has worked and studied around the world in countries such as Switzerland, USA and the Maldives. As bridges’ sommelier he is always enthusiastic about sharing his extensive knowledge of wine, and introducing his masterful wine pairings.
Raka Ambarawan The Night Rooster
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Rahul Mehra Sommelier bridges, DIVINE Wine Bar
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P E O P L E Y O U ’ L L M E E T P E O P L E Y O U ’ L L M E E T
Rinrin Marinka Chef Marinka
Rio Helmi Photgrapher with Opinions
One of the judges of Master Chef Indonesia, Marinka is a Le Cordon Bleu graduate of French Cuisine and Pastry in Sydney. She is passionate about experimenting with all kinds of food, especially Indonesian fusion. Her mission is to bring Indonesian food, culture and art to the world.
Based in Bali for more than three decades, Rio Helmi has been photographing and writing about Asia since 1978. His work is seen in magazines, documentaries and more than 20 large format photographic books. He blogs about a wide range of topics for The Huffington Post.
Rodney Glick Artist Meets Coffee
Russell Misso Open Farm Community
Ryan Clift Tippling Club
One of Indonesia’s leading specialty coffee personalities, Rodney is an SCAA Licensed Q Grader, a high-end Indonesian green bean processor, coffee roaster and barista. He’s the Cofounder of Seniman Industries, and alongside Kadek Edi and Thomas Sproten, he co-Founded Karana Spesialis Kopi, focusing on green beans from Bali and Flores.
Fueled by a deep-seated curiosity with modern gastronomy, Russell joined Tippling Club in 2014. The following year at Open Farm Community he worked with urban farmers and a crackerjack team of chefs to create locallysourced, seasonal dishes unique to Open Farm Community’s DNA. He now helms a kitchen of 20+ staff as Head Chef.
Chef Ryan Clift’s prolific culinary career began at the age of 14. He worked his way up in prestigious establishments in the UK and Australia before moving to Singapore in 2008 to set up Tippling Club. The highly lauded restaurant-bar has been recognized for its progressive modern European cuisine and equally inventive cocktails.
Rob Garrison Professional Aquaculturist Founder of Bali Mariculture, Rob Garrison has established and managed aquaculture farms across the world for more than 30 years. He has advised government agencies, provided expert testimony to the US Congress and co-authored federal legislation. He consults to aquaculture projects in Southeast Asia and beyond.
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Ryo Limijaya Indonesian Coffee Storyteller Ryo Limijaya’s primary passions are coffee and digital marketing. As Anomali’s Marketing Manager he promotes Anomali’s commitment to sourcing and selling the highest quality Indonesian single-origin coffee beans and training local baristas, and has helped it grow to become one of the country’s leading coffee companies.
Sally May Mills Food Photographer and Writer Sally is a lifestyle and food photographer, stylist and writer, with a love of wholefoods, adventure travel and café culture. Her images convey simplicity, honesty and connection. Sally collaborates with chefs and creatives in Bali and Australia, and through her workshops and images inspires others to develop unique visual stories.
Shae Macnamara Expat. Roasters Shae’s coffee career spans more than 17 years and numerous countries. Before establishing Bali’s Expat. Roasters, he was the National Coffee Ambassador for Grinders Coffee, one of Australia’s largest coffee groups. In 2016 he was the Coffee and Good Spirit’s Australian champion, ranking 4th at the world championships.
P E O P L E Y O U ’ L L
Shane Lewis Amankila
Silvina Miguel An Evolving Permaculturist
Sisca Soewitomo Queen of Indonesian Cuisine
Australian Shane Lewis is a chef at Amankila and regional chef for all Aman Indonesia destinations. With his passion and flair for fresh, vibrant food, and for balancing modern and traditional cuisine, he adds thoughtful diversity to the food programs of its 5-star resorts and luxury boats.
After more than two decades working for Argentinian media outlets as a producer, writer and director, in 2015 Silvina Miguel moved to Bali and discovered permaculture. Since then she’s collaborated with local NGOs Emas Hitam Indonesia and Bali-Jaladara, and become a member of Slow Food Bali.
A pioneer of Indonesian TV cooking and author of almost 150 cookbooks, Sisca Soewitomo has dedicated her 50-year career to nourishing Indonesia’s culinary scene. She has worked in food styling for Indonesia’s biggest food brands and received many awards for her achievements, including the UFF Lifetime Achievement Award in 2016.
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Tasia and Gracia Seger, known as the Spice Sisters, shot to fame after winning one of Australia’s fiercest culinary competition TV shows in 2016. Specializing in Asian cuisine, their Indonesian heritage and experience growing up in India and Australia brings a truly international flavor to their cooking.
Tim Fijal Chiefs for Change
Tissa Aunilla Indonesian Chocolate Whiz
Togi Panjaitan Commercial Food Photgrapher
A long-term Green School staff member, Tim Fijal is helping to bridge the gap between local and international communities as the Director of a unique initiative called Kul Kul Connection. Tim and his son Ben are also cofounders of TRI Handkerchiefs, a social enterprise aimed at protecting Indonesia’s forests.
Indonesia is the third-largest cocoa bean producer in the world, so it seemed natural for Tissa Aunilla to start Pipiltin Cocoa. Focusing on single origin chocolates, Pipiltin products are made from cocoa beans sourced from across the archipelago. Tissa is dedicated to ensuring the long-term sustainability of this important industry and export.
Based in Jakarta, Togi is a freelance commercial food photographer who has shot for major magazines and notable restaurants across Indonesia. He brings a natural, rustic and tactile quality to his photography, presenting food in an honest and candid state.
Australian-born Tim Bartholomew has always been intrigued by the intertwining of food and culture. Growing up on a biodynamic farm, he found inspiration in the provenance of food; a sentiment he brings to the slow, grassroots menu of Ubud’s Hujan Locale.
M E E T
An Indonesian author, TV host, actor and singer, Sophie is also a certified plant-based professional chef and is on her way to becoming a nutritionist. She balances between her stage roles and her passion for working as a health coach, teaching health food classes and helping people heal naturally.
Tim Bartholomew Hujan Locale
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Tasia and Gracia Seger The Spice Sisters
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Sophie Navita Health Coach
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Tri Sutrisna Wanaprasta Manager As Manager of Balinese farming cooperative Wanaprasta, Tri has guided it into a successful agricultural company supporting and representing hundreds of Balinese families. He promotes the development of unique products and is one of Southeast Asia’s leading charcuterie and cheese specialists. He is a front line activist for the many issues affecting farmers.
Wida Winarno Indonesian Science-preneur
P E O P L E Y O U ’ L L M E E T
Wida Winarno inherited her passion for food from her father Professor Winarno, one of Indonesia’s leading food technologists and the world’s foremost tempe expert. The woman behind the Indonesian Tempe Movement, Fit & Healthy Community, and a secretary to Indonesian Food Analysis Network since 2014, Wida now lives in Bogor, West Java, with her family.
Tzu-i Chuang Mullinax Anthropologist in the Kitchen Tzu-i Chuang Mullinax is a Taiwanese chef and food writer currently based in Jakarta. Known across the Chinese speaking world as the ‘Anthropologist in the Kitchen’, her bestselling books and cooking show broaden the palate of her readers by exploring commonalities and differences across culinary traditions.
Will Goldfarb Outlaw of Pastry Will Goldfarb is an internationally-acclaimed pastry chef and owner of Room4Dessert, one of Indonesia’s most coveted dining destinations that has been in the spotlight for more than 20 years. His brand of experiential cuisine blends the finest elements of cutting edge gastronomy with traditional techniques and flavors, while retaining a sense of humor.
Wayan Sukarta bridges & DIVINE Wine Bar Wayan Sukarta was born into a family of cooks where recipes were passed from one generation to the next. After his studies he worked abroad, gaining experience in Kuwait, the Seychelles and Miami, before joining bridges in 2014. Wayan’s unwavering passion for his métier shows on your plate.
Will Meyrick Visionary, Motivated, Perfectionist A cuisine-curious cultural explorer, Sarong Bali’s Executive Chef Will Meyrick is expert in exacting authentic recipes from far flung locations and pairing them with high quality dining experiences. Will has developed a devoted team of regional experts to share his culinary stories with the world.
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William Wongso Culinary Expert
Wisakananda Pradipta Zero Waste Warrior
Yannis J. Janssens Joel Robuchon Bangkok
William Wongso is one of Indonesia’s most famous culinary experts. Throughout his career he has been a restaurateur, food consultant, critic and host of his own television series. In 2008, he received an award from the Indonesian Professional Certification Authority for his dedication to culinary vocational education.
Wisakananda is a passionate Balinese engineer dedicated to solving Bali’s waste problem. He is currently focused on bringing sorting facilities and waste education to local schools across the island, a project being delivered through the Green School’s waste management center, Kembali.
Belgian award-winning Executive Pastry Chef for the Robuchon Bangkok Group, Yannis has a wealth of experience in top kitchens around the world and a long list of international accolades. A culinary innovator, he is renowned for his qualitydriven, distinctive approach to creating desserts. Supported by Valrhona Chocolate.
Supported by Indonesia Pâtisserie School.
A graduate of Taylor’s School of Hospitality Tourism in Malaysia, Yuda is a food stylist, cooking instructor and host of Asian Food Channel’s Urban Cook. Alongside chefs Arimbi Nimpuno and Putri Miranti he runs Tree Food Concept, a private dining service. His mission is to educate Indonesians to cook simple, healthy everyday food.
M E E T
At just 14-years-old Yosua Andrew Tan has many culinary achievements to his name. He was the Top 4 Winner of Junior Master Chef Indonesia Series 2, and since then has gone on to host the Cooking with Junior Master Chef program and appear on Kompas TV’s Sapa Indonesia.
Yuda Bustara The Urban Chef
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Yasmine Simbolon is the Fair Trade Manager of Masyarakat dan Perikanan Indonesia Foundation, which strives for sustainable fishing activities and resource and ecosystem conservation. She assisted smallscale yellowfin tuna fishermen in eastern Indonesia to receive the world’s first Fair Trade seafood certification. Based in Bali, she regularly travels to remote areas in Maluku and Sulawesi.
Yosua Andrew Tan Junior Master Chef
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Supported by Manisan Bali @ Alaya Resort Ubud.
Yasmine Simbolon MDPI Fair Trade Manager
P E O P L E
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20% Off Lunch Dinner
Valid until 31 July 2017
or
Coupon only for dine in Only one coupon transacted per table
Buy 1 Get 1 Gelato
Free Scoop of Gelato
at The Sayan House
(Selected flavours only)
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When you spend IDR 200,000 or more
Valid from 13 May - 14 June 2017
Selected flavours only • 1 coupon per transaction • Cannot be combined with other promotions
20% off 10% off
at Chapung Spa
at Di Abing Restaurant
10% off
food and beverage at Jungle Fish
Valid until 30 June 2017
15% off
room rate for Deluxe Family Suites and Pool Suites
The Sayan House nestles in the lush garden by the Ayung River's gorge. Enjoy the breathtaking view and delicious fusion menu of Japanese-Latin cuisines.
JALAN Raya Sayan No.70, Sayan, Ubud +62 361 479 2592 / +62 822 473 70344 reservations@thesayanhouse.net www.thesayanhouse.com
Mason’s homemade gelato, and fresh family-style bakery can be found at the café of the Ubud Adventure and Function Centre, Bali’s hub of outdoor adventures. Breakfast, lunch, and dinner are served at the café, with a variety of light and heavy meals inspired by international cuisine.
Ubud Adventure & Function Centre Jalan Raya Kedewatan, Ubud +62 361 898 9777 www.baliadventuretours.com
Chapung Se Bali Resort and Spa is a luxury getaway located high in the hills. Ten minutes from central Ubud featuring designer villas, suites, spa, Di Abing fine dining restaurant, and Jungle Fish Restaurant & Pool Bar.
Jalan Raya Sebali, Keliki, Ubud +62 361 8989 102 reservation@chapung.com www.chapung.com
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