JAKARTA & BALI CULINARY PROFESSIONAL NEWSLETTER

MARCH - APRIL 2009 | FREE

STYLISH
PERANAKAN
CHINOISERIE

Asian Pastry
Cup Update

MOLECULAR RAW
MIXOLOGY NATURE

DEAN AT KAKUNI
DAVA AT RIN
Take Home
CHEF
 presidents’ message

TASTE TASTE
team contents
Dear Members and Friends, Dear Colleagues,

editorial consultant
Sarah Dougherty
contributors
Kathryn, Kora, Marco Rucola, Katrina
Valkenberg, Es Dee, Kayti
coordinator & marketing
Miranti Amandya
photographers
Dewandra, Sarah, Mia, Setiavan Purwanto
graphic designers
DeKa
distribution
Putu Suardika, Gede Sudiartawan,
Arif Junaidi
cover photograph
Pork Belly Kakuni by Dewandra Djenlantik
office
BCP Secretariat (attn. Kathryn)
Travel Works Communication International
Jl. Kesari no. 60a, Sanur 80223, Bali,
Indonesia
Tel: 62 – 361 – 284095
Fax: 62 – 361 – 270189
E-mail: media@balichefs.com
Website: www.balichefs.com
5. President’s Message
6. Short Order
8. Dean at Dava
11. Asian Pastry Cup
8
12. Take Home Chef, Andreas
Krampl
14. Technique: Kakuni
16. Perfume Dinner
18. Change is coming
16
22. Comings and Goings
26. Molecular Mixology
Memorable cakes from Ixora
28 . Dr. Rocket
30. Tapas Trio: Mozaic
26
32. Thoroughly Modern:
Chinoiserie
38. Chef’s Day Out
March and April are a highlight for
the entire culinary community as
we prepare for Indonesia’s largest
culinary event, Salon Culinaire
2009. Training for the many levels
of competition is vital to success
and many of our teams have been
planning and practicing for months already. We wish them
all good luck as they head for competition against chefs from
all over Indonesia. The culinary competition will be held in
conjunction with Food and Hotel Indonesia 2009 in Jakarta.
This competition will also include the Asian Pastry Cup
national selection, with the winning team then qualifying to
represent Indonesia in Singapore 2010.
Salon Culinaire 2009 will also feature the 2nd Bocuse D’Or
Asia Selection Jakarta in preparation of national selection
in Bali 2010. The Bocuse D’Or is the world famous salmon
cooking competition. Last year Indonesia was represented, for
the first time, by a team from Bulgari Bali.
This is also a very challenging time for our Young Chefs, as
in addition to the first Junior Asian Chef compitetion held
each year at Salon Culinaire, the stakes have been raised by
WACS (World Association of Chefs) who are offering valuable
scholarship programs in addition to the existing prizes. Thank
you all for your support and great work and good luck to those
who are competing.
Made Putra
BCP President,
Executive Chef Laguna Resort and Spa.
It is an honour for us, the Association
of Culinary Professionals Indonesia to
work together with PT Pamerindo to
create the 7th Annual Salon Culinaire
2009. The event will feature many
levels of competition including the
B’ocuse D’Or Jakarta selection, the
Indonesian Asian Pastry Cup competition and the first Junior
Asian Chef Challenge.
Held at the same time is the Food and Hotel Exhibition
Indonesia. All events will be held at the Jakarta International
Expo Kemayoran from April 15th to 18th. As members of
the World Association of Chefs Societies (WACS) it is a great
pleasure for us to host a number of qualified international
WACS judges to the event and to host our sister organization
from Bali (BCP).
A major focus for our organizations at this time is fostering new
talent and this year’s first Junior Asian Chef Challenge will see our
young chefs competing against Junior chefs from neighbouring
countries in a hot cooking competition. As they represent the
future of our industry, this will be a great opportunity for them to
compete in a wider arena and develop their skills.
We are looking forward to seeing some creative and skilful
cooking at this event and also welcoming major suppliers to the
industry who will exhibit their goods. It is a very exciting and
stimulating time for our members and guest and we look forward
to welcoming many of you,
Culinary Greetings,
Vindex Valentino Tengker,
President ACP,
Committee member of Salon Culinaire 2009.

pre press & printing by

PT. Dian Rakyat
Cover photo of Pork Belly “Kakuni”
Taste Magazine
TASTE Newsletter can be downloaded at By Richard Millar at Rin restaurant
This edition of Taste comes at an exciting time for Indonesia’s As this year’s expo promises to be the biggest and the best yet, Taste will
www.balichefs.com of Conrad
Hospitality industry as many of our members and colleagues are be travelling to Jakarta in April to bring back all the news and catch up
Photo by Dewandra
preparing for the Food and Hotel Expo in Jakarta this April. With on the latest equipment, food producers and innovations on exhibit.
competition fever inspiring many of our local chefs to sharpen their And of course, catch up with the winners in all the levels of
skills, hoping to impress, there is a sense of anticipation and team work competition.
as more experienced chefs mentor the younger ones.

4 TASTE | March - April 2009 March - April 2009 | TASTE 5

 short orders short orders

Easter orders
According to St Regis’ Pastry Chef, Vincent Stopin, working with
Food and Hotel
chocolate in France is as revered as the art of wine-making. The deli
at St Regis is a dream come true for lovers of fine chocolate as Vincent
Indonesia 2009
creates a selection of hand made treasures for every occasion. To delight
In what promises to be the biggest Food and Hotel Indonesia Expo to date, the
your loved ones this Easter, Vincent will be creating a selection of Easter
10th annual event brings together a total of 767 companies from 34 countries
treats from the very best Valhrona chocolate. Whether it be bunnies and
showcasing a range of products and services for the hospitality industry.
eggs or a beautifully presented box of truffles, these chocolates come in
almost every flavour and shape you can imagine. To order ahead phone
Suppliers, manufacturers and producers are optimistic that despite the
St Regis on (0361) 8478111, and ask for the deli.
economic downturn the food and beverage industry will remain strong says
one of the organisers.

The event, organised by PT Pamerindo Buana Abadi, will be held at the Jakarta
International Expo Kemayoran from April 13th to the 18th.

Meet the Victorians

Tea Please
Tea is still the world’s favourite beverage.
Early tea tasters, when visiting illustrious
tea gardens, used small samples of cotton to
Austrade has announced a group of Victorian producers will be
hosting food and wine tastings in both Bali and Jakarta in the first
week of April. Some of the Australian state’s finest producers of meat, Are You On The List?
seafood, fruit and dairy products will be inviting professionals to
sample the best of the best of Victoria and meet with the producers Becoming an established event, now in its eighth year, The S. Pellegrino World’s 50th
themselves. In conjunction with Lotus the venues will be announced Best Restaurants Award 2009 will be announced in London on April 20. The awards
in March and offer a great opportunity to forge relationships with are decided based on over 4,000 votes by more than 800 restaurant experts – all well
the producers. Undoubtedly Victorian wine will get a fair sampling travelled commentators, chefs and restaurateurs. Also announced on the night are the
as well. Dates to be announced. award for a Lifetime Achievement – which last year went to legendary Italian chef,
Gualtiero Marchesi, and other prestigious awards for the highest ranking restaurants in
Europe, Asia, America. Australia, Middle East and Africa.
makers TWG, established in Singapore in traditional flavours but also beautiful blends
1837, package their tea bags in hand made like Grand Wedding. Green tea, black tea
cotton bags, allowing the flavour to slowly and red teas are available in single origin as

Salon Culinaire 2009

Last year’s winner in Butter from
carry their tea samples, later infusing them develop as it brews. With a collection of teas well as blends which include fruits, flowers Nusa Dua Beach Hotel
to select the best harvests. In a nod to these from around the world, encompassing both and spices. Available from PT Bahana Genta
traditions of early tea traders, venerable tea Asian and European tastes, TWG comes in Viktory, (0361) 411792-3.

Held in conjunction with the Food and Hotel Exhibition, this year’s Salon
Culinaire event will feature a number of inaugural competitions as well as
showcasing the skill and creativity of Indonesia’s culinary professionals in many
existing competition events.

Ice carving, fruit, butter and vegetable carving, sushi making, practical
cooking (hot and cold) and cake decoration are among the competitions held.
International judges are on hand to select the best from a large number of
competitors as well as judging the major competitions; The First Junior Asian
Chef Competition and the first Indonesian Barista competition will feature as
will The Asian pastry Cup (Indonesia) and the Bocuse D’Or salmon competition
(Jakarta heat). This is an exciting event on many levels and is the largest show
of this type in Indonesia. Organised by PT Pamerindo Buana Abadi, the event
brings together the very best of the culinary industry.

6 TASTE | March - April 2009 March - April 2009 | TASTE 7

Dean at Dava
Mud crab, salmon roe,
coconut, passionfruit,
avocado (serves 4)
The fate of Dean Keddell at Ritz Carlton’s signature restaurant Dava is still uncertain but
the BCP lunch he hosted was the perfect opportunity to show off his talent in the kitchen and Ingredient
240gm Mud crab meat
bid a fitting farewell to the brand they have helped to establish in Bali. 1 Red chilli, julienne
10gm Micro sprouts
A beautifully designed menu was difficult to diverse and modern lunch menu. We would The dessert featured is one that won the Ritz 10gm Coriander sprigs
fault. The reception showcased bartending have featured his wagyu recipe as well, it Carlton team their place in the regional finals 4tsp Salmon roe
4tsp Soy pearls (see sub recipe)
skills as well, and Dean was able to incorporate was so good, but for now, he is keeping it of The Asian Pastry Cup last year representing Coconut bubbles
the needs of sponsors Anchor Cream and to himself. Indonesia. A nice touch, especially as this Passionfruit seeds Passion
Boiron fruit puree products skilfully. team is now split up professionally but will fruit agar agar
This talented chef is the second to lead still stand together in the competition this Avocado puree
The setting at Dava is spectacular and one Dava and he has established himself as year. Coriander salt
Cucumber sorbet
wonders what the new management will creative, capable with a style of his own.
transform it into? The BCP members and guests Characteristically these plates featured include As this was a farewell lunch for Executive Preparation
however, were content to sit back and enjoy the a combination of flavours and preparations. Chef, Andreas Krampl, and the last time 1. Arrange all ingredients nicely on the
talented and edgy young chef’s creations. The simplest of dishes like the crisped pork many of the guests will visit Ritz Carlton plate, serve immediately
belly and the melt-in-your-mouth wagyu before the change over at the end of March,
Passion fruit agar agar
Here we feature the appetizer and dessert, were stand-outs as were, equally, the more it was a fitting tribute to the standard of Ingredient
the start and finish of a wonderfully creative, intricate dishes. excellence achieved at this resort. 200ml Passion fruit juice
To taste Sugar
2gm Agar agar
6 Lime leaf, torn
6 Lemongrass sticks, bruised
10gm Ginger Preparation
S&P 1. Mix all ingredients together, blen with a Preparation
stick blender. 1. Boil Bijik till translucent, refresh
Preparation 2. Bring soy and mirin to the boil, pour
1. Place juice, lime leaf and ginger in a pot, Passion fruit seeds over bijik and cool over ice, stirring
Crisp-skinned pork belly Dean and Andreas Darren, Kora, and Made bring to the boil, remove from heat and Ingredient frequently
allow to seep for 30mins. Strain. 1tsp Passion fruit seeds 3. Leave for 2 days before using
Henny, Josef, and Darren Ray (Samaya) and John (Padma) Aroma’s Pak Adrianto 2. Bring juice to the boil with agar agar,
then pour in to a tray to set. Preparation Rye bread croutons
1. Place seeds from fruit on to silicon Ingredient
Avocado puree paper and dry slowly over 2 days. Every 8 slices Rye bread (sliced super thin)
Ingredient few hour stir seeds so they do not stick 10ml Sesame oil
1 Avocado flesh together. S&P
10ml Grape seed oil
5gm Glucose Coriander salt Preparation
20ml Lime juice Ingredient 1. Brush a tray with the oil, place bread on
Salt 10gm Kosher salt tray and then brush with oil again
10gm Coriander seeds 2. Season and leave to dry slowly
Preparation:
1. Add all ingredients to a blender and blitz Preparation Pickled cucumber sorbet
on high, pass and put in squeeze bottle. Roast seeds for 5mins or until fragrant Ingrendient
Grind in a spice grinder & pass through a 2 cups Pickled cucumbers
Coconut bubbles sieve. Mix with salt 10ml Sugar syrup (to taste)
Ingredient S&P
200ml Young coconut juice Soy pearls
To taste Lime juice Ingrendient Preparation
1gm Lecite 10gm Bijik 1. Juice the cucumbers in a vegetable juicer
S&P 100ml Soy add sugar to taste and freeze in an ice
100ml Mirin cream machine.
Leony Wagyu and seafood Attila and Juergen

March - April 2009 | TASTE 9

 Asian Pastry Cup 2009 by Sukanda Djaya. The criteria are strict and
exact, and many competitors fail in the final

Competition
moments. In particular in the case of the
ornate sugar displays, created using isomalt,
which is better suited to the tropics, as they are
prone to break or collapse.

Buddies
The teams consist of a local pastry chef and
an assistant. Having known each other and
worked together for over ten years, the two
team mates have a healthy respect for each
other and have already identified the tasks each
The World Pastry Cup held in Lyon is likened to the world cup of will take on.

the pastry world. Competitors have been known to head for France
“Wayan first came to work with me at Ritz
months in advance and devote themselves completely to study and Carlton, Bali, as a trainee,” explains Made who
training in the Mecca of patisserie. is still employed at Ritz Carlton, soon to be
re-launched as Ayana.

Having made assistant he then travelled to

Dubai where he spent two years before heading
back to Bali and eventually gaining another
position in pastry at Ritz.

Coconut lumpia, lemon grass yoghurt sorbet, Vincent is now his boss and he has risen to
the position of sous pastry chef at St Regis,
mango, crispy black rice however the two have decided to remain a
Lemon grass yoghurt sorbet Black rice bubbles Glazed mango team and compete together. As Wayan’s boss,
Ingredient Ingredient Ingredient Vincent is one of very few ex-pat pastry chefs
5gm Stabiliser 100gm Black rice cooking liquid Mango, cut in to cubes 2cm x 2 cm working here.
150gm Sugar 75gm Icing sugar Sugar
100gm Liquid glucose 80gm Sour cream
“The competition is very intense. Everything
400gm Lemon grass 2gm Lecite Preparation
50ml Lemon, juiced 1. Dust mango with sugar and glaze with must be completed in front of the judges in
Last year’s Indonesian finalists in The Asian judges will agree, it sometimes come down eight hours. Your hygiene, the cleanliness of
200gm Yoghurt Preparation a blow tourch
900ml Water 1. Use the liquid from boiling black rice, Pastry Cup, Wayan Laspina, now at St Regis, to personal taste,” says Stefan who has been a your workstation, team work, as well as the
mix with sour cream, icing sugar and Coconut Mousse and I Made Sutisna of Ritz Carlton, have judge before. Bali will enter two teams in this results, are all considered by the judges.”
Preparation lecite Ingredient three years experience competing, increasingly year’s competition, while Jakarta will enter
1. Bring to the boil lemongrass, lemon 2. Froth with hand blender before using 250gms Coconut cream getting closer to France. Last year they came three. The finals, held in Jakarta, as part of the
juice, sugar and glucose 50ml Thickened cream, Top points are given for taste however, which
2. Allow to cool to 450C and add stabiliser, Mango jelly semi whipped fourth in the Singapore regional competition. Salon Culinaire this April will decide who goes remains a challenge for local chefs who have
strain and completly cool Ingredient 60gms Egg white This year however France has come to them in to the next level in Singapore in 2010. not grown up with pastry as part of their
3. Add yoghurt and churn in ice cream 25ml Water 10gm Gelatine leaves, soaked the form of their mentor, St Regis pastry chef culinary experience. With countries like Japan
machine 25gm Sugar 60gm Sugar Vincent Stopin. “The competition is quite intense,” explains entering as many as ten teams, and many other
1gm Agar agar
Stefan, “there are a number of elements. A teams having the added benefit of healthy
Crispy black rice 50gm Mango puree Preparation
Ingredient 1pc Leaf gelatine, soaked 1. Place egg whites in a blender. Heat sugar Arriving at St Regis with a Styrofoam cut out chocolate cake must be created, as Valhrona is sponsorship, allowing them time to travel and
100gm Black rice to soft ball and pour over the egg whites of their proposed sugar sculpture, Vincent and one of the sponsors. They must also create a study and focus completely on their entries,
100ml Icing sugar Preparation beating on high speed. team leader Stefan Mueller of Nikko Resort, plated dessert made using Ravifruit, the other this is a serious level of competition.
1000mls Vegetable oil 1. Mix agar agar, sugar and water, bring to 2. Add gelatine and add in coconut in began to dissect the elements of their entry. sponsor, a producer of fruit purees, a chocolate
the boil stages.
The four levels of entry must be in line with showpiece and a sugar sculpture.” One in which Indonesia is still finding its legs,
Preparation: 2. Add mango, heat then add gelatine 3. Fill plastic moulds (cylinder shape) and
1. Boil rice till soft, strain and allow to 3. Pour in to flat tray set in refridgerator current trends, show creativity and skill and a but each year with more experience and greater
steam dry 4. When set, cut in to squares and roll 4. When set unmould and wrap in mango wow factor. As the Ravifruit product is not available in knowledge, the natural creativity of our chefs
2. Deep fry rice until crispy. cool and dust around coconut mouse jelly Indonesia, Boiron is the proposed alternative, a is gaining more attention.
with icing sugar “ It can be quite subjective as well. Not all the French puree product distributed in Indonesia

10 TASTE | March - April 2009 March - April 2009 | TASTE 11


Take Home Chef
Dinner with Andreas
Taking a five star Executive Chef home to prepare a private dinner
for a small number of friends is one of life’s great indulgences.
When six of Bali’s top chefs donated their
time in an auction to raise funds for the
BCP’s Young Chef ’s Scholarship Fund at
last year’s Gala Dinner, the bidding was
enthusiastic and fierce.
Writer and Wine consultant, Katrina
Valkenberg was elated when she successfully
bid for the services of Ritz Carlton’s
Executive Chef, Andreas Krampl, and
the scene was set for an outstanding and
intimate event.
As Andreas was planning to leave for Dubai
in January, the timing for the dinner was
crucial and the date was set just days prior
to his departure.
Katrina’s experience as a wine consultant,
and sommelier to the Chaine des Rotisseurs,
Andreas finishes his Foie Gras Brullee
added another layer to the dinner as the
12 TASTE | March - April 2009
Jackie Echo Beach
& Louise Villa Coco
planning involved matching available wines
to the best ingredients on offer at Lotus and
Gourmet Garage, the agreed supplier for
the event.
The day began with a meeting at Lotus
where a discussion with Bill Bush provided
an outline of what he recommended from
among his current stock. Katrina and
Andreas slowly picked through the freshest
and best quality ingredients to create a
menu fit for the feast.
Bill was also able to confirm the list of
current wines and the careful matching of
dishes and accompanying wines began to
shape the menu.
The shopping complete, the small group
then made their way to Katrina’s riverside
home near to Canggu where the chef was
Sarah, a UK visitor Ron with Katrina
Roasted O.P. Wagyu Rib
with root vegetables and natural gravy
pleasantly surprised to find a kitchen that
surpassed his own and had almost every
appliance and condiment he required for
the execution.
Watching an experienced chef at work is like
watching an artist at create. Firstly the mise-
en-place is prepared, the menu is written,
the wine is chilled, the table is laid and by
the time the guests arrive at 7.30, it is clear
that the night will be a memorable one. The
guests were also happy knowing that the
dinner served to help foster young talent in
this country.
As we have come to expect, Andreas created
a menu for this evening that showed skill,
flair and a mastering of technique. The
wine was a near perfect match, with only
one showing signs of stress…and the rest is
culinary history.
March - April 2009 | TASTE 13
technique
Step 2: Stock is added Step 1: Pork belly in Rice porridge

meibutsu (famous regional product) of the

area is a type of Japanese cuisine that isn’t
often seen outside of Japan, one that Richard
has translated to a fine dining concept.

“There are many excellent Japanese

Restaurants in Bali and when we were
developing the concept for Rin at Conrad,
I wanted to design a menu that was able
to draw on my knowledge of western and
Japanese cuisine but offer something fresh
and creative. So I started with dishes that I
love to eat and blended ingredients that I felt
would give it a modern and personal touch. I
just needed to make sure that the traditional
structure and flavour of the dish remained
and then carefully put it all together in a
modern way,” he explains. This is where
fusion cuisine, in the wrong hands can go this part of Japan for hundreds of years. It is for another 3 hours to absorb the flavour
wrong, as flavours get lost and it can become essentially a way of braising pork and while into the meat.

Kakuni
confusing to the palate.
The menu at Rin is based on Kaiseki, a
multi course meal that in Japan will be
adorned with items from nature that reflect
the seasons. Richard enlisted the help of
Richard Millar the Tokyo Conrad Chef from Kazahana
Kakuni is a Japanese braised pork dish, which literally when constructing the recipes for Rin and
means “square simmered”. together they carefully achieved authentic
Understanding a technique, knowing its origins and the authentic flavours flavours ; 90% of the ingredients used are
lends a chef to adaptation. The dish must still retain its authenticity to be sourced from Japan to ensure the integrity
truly successful but with knowledge and experience a centuries-old traditional of each dish.
dish can be transposed in a modern kitchen.
A style of cooking that won us over at a
When Richard Millar went to Japan to work for Sheraton Grande Ocean recent BCP lunch is very typical of the
Resort at Seagaia in Miyazaki, the Southeastern part of Kyushu. He fell in food of Kyushu. Kakuni, is thought to be
love; with the country, the culture, the people, and with its cuisine. The originally Chinese but has been prepared in
Richard’s recipe is based on the original
it has been given his personal stamp with
the use of rice porridge to retain the meat’s
moisture while cooking.
Richard has selected the belly from Kurobuta
pigs to use in his kakuni, it is the Japanese
word for black pig which comes from the
Berkshire breed of pork and is considered
to be the wagyu of pigs. The method for
preparing kakuni is to first fry the belly in
a pan, then blanche it in water to remove
the excess fat and then to immerse in a
rice porridge and steam together for eight
hours. The belly is then taken out of the
porridge and slowly simmered in a stock of
dashi, konbu, sake, shoyu, ginger and mirin
For Richard the greatest challenge was
to create a Japanese Restaurant that was
modern but still traditional in its execution
and delivery, so as to offer a comfortable,
quality dining experience for The Conrad’s
many Japanese, Asian and western guests.
“So far I am very happy with what I have
achieved at Rin, as this was my first attempt
to successfully create such a challenging new
concept in such detail. Now I am excited
about evolving our menu and working on a
series of sake dinners and other promotional
ideas to build the brand and develop Rin’s
reputation for quality dining.”

March - April 2009 | TASTE 15

 Perfume Dinner
AROMA or
PERFUME?
What do the chef and the perfume maker have in
common? They both work with aromatics, albeit
more often than not, different ones.
Where the chef relies on his herbs for added
flavour, the perfumer looks to flowers as
well as plants for his inspiration.
In a most unusual union, St Regis recently
hosted a Master Perfumer, Nicholas de Barry
from France as part of their Aficionado
program. Together with Executive Chef,
Oscar Perez, the two determined to finish the
perfume workshop with a tasting event and a
gala dinner combining the skills of each.
“It really took us months to get this together,
it was a lot of trial and error and often we
were both surprised by what we discovered,”
explains Oscar.
“The trick I found was to start with a fairly
neutral base and to go very slowly with the
essential oils as though they may have a
strong aroma, the taste may be very mild,
too much will make it bitter. It is really a
matter of removing the usual aromatics and
then finding flavours that replace them but
somehow work in harmony with the dish,”
he explains.
They also found that the volume depends
16 TASTE | March - April 2009
Pacific Oyster
Bisque
INGREDIENTS
6 pieces Pacific oysters
0.25 liter Rich chicken stock
0.25 liter Fresh cream
10 grams Fresh parsley
20 grams Fresh spinach leaves
10 grams Micro greens
50 grams Cold butter
1 piece Lime (for juice)
on the richness of the preparation. For a
1 gram Pepper
concentrated sauce that is used sparingly
1 gram Sea salt
you may use 30 drops whereas for the soup
10 grams Salmon roe (optional)
we have featured here, just three drops were
1 drop Jasmine essential oil
enough to have an impact.
PREPARATION
“This soup, which is a recipe I have used
Rinse and shuck the oysters, keep in their
for years, it has to be finished just before
juice in a bowl and set aside.
serving, and was to my taste the most
successful pairing in the menu. The jasmine
Bring the chicken stock and cream in a soup
was not a predictable addition but it really
pot to a boil. Place in a blender and start
worked well,” continues Oscar.
to blend at high speed. Add carefully the
parsley and spinach leaves and continue to
The dinner was an intimate affair for just
blend until you reach a smooth texture and
thirty guests and the response from diners
a bright leafy green color. Add 4 fresh oysters
was enthusiastic.
and their juice and continue to blend. Strain
the bisque through a fine strainer and bring
“Many of the raw ingredients for the essential
the soup back gently to simmering point.
oils are ones the chef also uses; thyme,
Adjust the soup with 1 drop of Jasmine
lemongrass, vanilla. Nevertheless I learned
essential oil, lime juice and season with salt
a lot about aromatics and food through
and pepper
this exercise, it really was a learning curve. I
believe it was for both of us,” he says.
In a soup plate/bowl place one (1) oyster in
the center and gently pour the cream soup
“When all the flavours and smells start to
and garnish with micro greens and fresh
get overwhelming, Nicholas advised me to
salmon roe (optional). The raw oyster will
stop for a cigarette. Surprising advice, but
be perfectly poached in the bisque and will
it worked.”
give a sensational experience.

Replacements?
Substitutions?
Change?
By Susan
Sounds more like something you do to cars
than something in the kitchen. But, from
the looks of what our good government is
doing at the moment, the 3 concepts above
will play a major part in how well we eat
in the coming months. Always optimistic,
we hope that those who are working
desperately hard to convince the relevant
powers that Bali should have some status
as an ‘exception’ considering the amount
Bali contributes to the national coffers – are
successful. Bad sentence – good hope.
But in the meantime, look back for a change
instead of forward?
So, peeled tomatoes are not as available as
they used to be? What local market doesn’t
have tons? Just because you can’t get the can
doesn’t mean you can’t have the goods. Cut
tomatoes into small pieces and oven roast
with a sprinkle of oil and whatever spice/
herb you like. Or simmer them long with
lots of seasoning for pasta.
Dry spices hard to find? Check out the
organic market every Friday near Waroeng
Made for a variety of fresh spices to spice
up your tomato sauce.
And to dry for later use as well. Make a
spice garden in your yard….somewhat
shady with a little sun should do nicely.
Citrus Peel? If you can get lemons, and this
is a big IF sometimes, peel and slice. Remove
white bits and boil 3 separate times starting
18 TASTE | March - April 2009
with cold water to get rid of the bitter taste.
Then cook with water AND sugar. Cool
and cut into small pieces and it’s not bad.
Better than not having any for sure.
Nuts for stir fry beans? When you can’t
find sliced almonds, try KEMIRI. Most
Indonesian cooks use Kemiri for a thickening
agent, but in fact, you can substitute them
in a variety of ways. Toast and slice for a stir
fry; chop to put in cakes or cookies where
the taste is not an essential factor. Use in a
pesto where the basil can make up for the
lack of taste. Local cashews also work for
this. Your oven tomatoes cooked longer
than usual will work nicely for red pesto.
Topping for ice cream or pudding? Use
local tamarillos and just slice in two. Boil in
a rather small amount of water, stirring all
the time. Eventually, the skins come off and
with cooking chopsticks you remove them.
Remove all skins, make sure that the pulp
is not still in big bits and then add sugar to
taste. You could also add vanilla or cloves
– but try a little first. Cool and use over
vanilla ice cream, chilled fruit or pudding.
Out of lentils? Try kacang hijau. Full of
vitamins and minerals, they are high in
one guest or
a thousand:
It’s not a problem with
protein and really versatile. With Indian
spices they become a local dhal. In soup
they are a pea soup copy and there are
even some easy to make ‘cakes’ from them
in combination with coconut and dark
Javanese sugar. Soy beans too are easy to
use in soups and dhal type dishes. Just soak
overnight and cook til tender before adding
whatever veggies and spices you choose.
Use in Indian dishes when you can’t get
other types of beans.
Want an easy cheese spread ? Buy a large
quantity of plain yoghurt ( or make your
own), drain though a piece of fine cotton
or a well washed (!!) nylon stocking for a
couple of hours, add seasoning, chopped
goodies and spread. This is one from the
really old days of 76 and the hardship post
cookbook.
As we all get more creative, others will as
well, and we are already seeing bakers and
salsa makers coming out of the woodwork
to take advantage of our temporary lack.
That’s fine - we don’t want to live in a
vacuum and welcoming change is WAY
healthier than resisting it.
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Coming & Going
FAREWELL TO JOSEF
For many in Bali, saying farewell to Josef Zopf will
be emotional. Having spent ten years running the
kitchens of Aerowisata Catering, he is a familiar
face, an active member of BCP’s committee and a
good friend to many. His wife Jo, often by his side,
will also be sorely missed.
Josef says, “I have had a wonderful ten years in
Bali. I have really enjoyed working with both the
local and the expat chefs who have contributed
so much to the excellent hospitality industry we
now have here. I have also really enjoyed the team
spirit and mateship that has developed in Bali’s
Culinary Community and especially in BCP. For
me, it has been a tremendous privilege to have
been part of the growth and success of the BCP.
I would like to thank everyone for their valued
friendship and wish you all continued success.
Auf Wiedesehen.”
Back at you Josef, you will be missed.
NEW MEMBERS
Philip Mimbimi
Nutmegs new Chef de Cuisine, Philip
Mimbimi might have a tricky name but
the experience he brings to this position
is nonetheless impressive, and indeed he
is already known to quite a few in the BCP
community having worked at Ritz Carlton
Jakarta and Four Seasons Singapore among
other international postings.
Born in Cameroon, he immigrated to America
at a young age. He attended the Culinary
Institute in New York (another graduate is
media@balichefs.com
design update
Island
Inspirations
The newest creations from Hospitality Essentials
include stunning inlays of shell and coconut. This
Agung from Chandi Restaurant) and spent combination of natural materials creates a striking,
a semester studying wine in the Napa Valley modern design, which is suitable for corporate or
during his early training. resort properties. As with all Hospitality Essentials
accessories, all of the designs can be modified to
He has also worked for Sheraton in Phuket.
As Chef de Cuisine at Hu’u he has introduced
suit the needs of the hospitality industry, ensuring
a modern Asian and Global menu with great they will complement your specific interior design
success. Nutmegs is located at Hu’u Bar Bali concept perfectly.
in Jl Petitenget.
Jenggala Mug
Alexander Elrich.
Our newest member of BCP, Alexander Elrich
has ten years F&B experience in Indonesia,
including Sheraton Lampung and Keraton,
Jimbaran. He is currently Executive Chef at
Aston Kuta Hotel and Residence. Welcome.
Collection
In celebration of 33 years of Jenggala history, three Jenggala
designers created their own interpretation of the Jenggala
Mug. Each designer set off in a different direction to find
shapes and form that capture the feel of Jenggala. Their
only cohesive thread was incorporating the Jenggala logo, a
tribute to the Balinese goddess of prosperity, Dewi Sri.

Driving
F&B
Two different general managers, two very different
properties, yet both have chosen to add value for their
guests through food and beverage promotions.
Robert Kelso is the long serving General
Manager at Dynasty Resort in Tuban. The
resort has been undergoing a major facelift
and is adding a beach club, a new live
Asian cooking restaurant, has established
a street-front Indian restaurant run by
Queen’s Tandoor group and continues to
run promotions through the very successful
Golden Lotus Chinese Restaurant.
For over ten years, on and off, the Dynasty
has been running a promotion that benefits
the East Bali Poverty project, Eat Out For
A Child. Running over three months,
they have raised in total over Rp2 billion
by giving 5% of their food and beverage
revenue to the charity. They promote to
their guests and found last year that their
revenue was raised by an average of 26%
24 TASTE | March - April 2009
each month over the previous year when the
promotion did not run.
“We wanted to raise funds for people who
don’t benefit from tourism, and our guests
have responded really well. Many of our
repeat guests are aware of the work we do in
those small communities and they really want
to help. They feel good about it and it is good
for our business and the perception people
have about us,” explains Robert Kelso.
At the tip of the luxury iceberg, at Bulgari
Resort, Robert Lagerway is a GM who is
also about changing perception. In his case
he wants to alter the perception his guests
and potential clients have about the culinary
scene in Bali. He is using his extensive wine
cellar and knowledge of the industry to
create a program of wine dinners aimed at
the luxury market.
Robert has done almost every job there is in
F&B from trainee in the kitchen to working
the floor and he has a great appreciation of
the value of a good F&B team. His recent
wine dinner promotions are aimed at
adding value to his guest’s experience as well
as supporting his fine dining program.
“Sometimes you have to spend money to
make money. Bulgari is a luxury brand,
long associated with jewels. People have a
perception of Bulgari that is long standing
and the resort is looked upon as another jewel
in the brand. Our guests have an expectation
of the kind of experience they will have here
and we need to support that.”
Bulgari’s wine dinners often feature some of
the world’s most expensive, quality wines.
“Influential wine makers come to meet our
guests, often in very intimate events. We
can draw on our own cellars at a time like
this when supplies are challenging and we
also have wine connoisseurs here in Bali
who can come to discuss styles and vintages
at the events.”
This year Robert Lagerway promises to
redefine the concept of his wine dinners,
although he is reluctant to spell out how.
“ There are two very different approaches
to wine dinners,” he explains, “one camp
believes that the food should play second
fiddle to the wine in these events, the
other believes, as I do, that the food can be
challenging and by doing that, can create a
more exciting event.”
While operating in two different markets,
both Robert Kelso and Robert Lagerway
believe that supporting their chefs and
creating a team that works together to
meet their market demands, is key to the
success of their resorts. Whether raising
revenue or raising guest expectations is the
agenda, these two resorts have proved that
F&B plays a key role in successful resort
management.
steaks and bechamels, but to introduce
Fred at
cooking methods, to bring new dimensions
to local ingredients and increase the variety
offered while maintaining the use of local
the Tugu Lombok
and healthy produce.
The key to good training, according to Fred,
on training
is not to show someone how to do something
and have them copy or follow your
instructions. It is to impart the knowledge
of how and why things work as they do, to
Taste Magazine recently had the pleasure of catching up with chef Fred
explain the alchemical reactions, the effects
who has returned to Bali, after leaving Gado Gado for a stint in Cairo. of steaming that produces a different result
to frying. This makes it more interesting
Currently juggling a couple of projects since
to learn, to find out the why and how not
returning, one of which will be Sardine,
just what to do. This is something that Fred
a new concept in seafood dining on the
himself learned, after years of being shown
border of Pettitenget and Banjar Semer,
what to do he was faced with the challenge
Fred is currently in residence at the Hotel
of trying to understand why.
Tugu, Sire Beach, Lombok where he is
undertaking the training of the chefs to
He feels that you not only do better when
deliver an expanded menu to guests.
you understand you can actually use that
knowledge to make informed decisions in
Well known for their authentic Indonesian
creating other recipes and applying that
cuisine the Tugu Sire beach is looking to
knowledge to other aspects of cooking that
expand its menu. In recognition that the
lead to an ownership of creativity rather
external dining choices in the area are
than a simple ability to follow blindly.
limited, and with guests opting to stay for
longer periods, it was felt that an increase
This naturally leads to the creation of more
in alternatives would provide a stimulating
innovative local chefs, and is something we
and satisfying experience for not just the
can all look forward to….
guests but for the staff who cook at the
Tugu, Sire Beach. Wasabi-crusted snapper
Fred has been delighted by the enthusiastic
response to his innovations and while
lamenting that Indonesian cuisine is not as
well known or appreciated as it deserves to
be in the rest of the world he has nothing
but praise for his ten strong team of male
and female chefs.
They are already versed in culinary terms
and have responded to his ideas with
enthusiasm. He says he has learnt as much
as he has taught by being able to work with
people knowledgeable about local produce
that he can then incorporate into a broader
based cuisine.
The need is not so much to teach ‘western
cooking’ which Fred says most Indonesian
chefs understand as pastas with sauces or
March - April 2009 | TASTE 25
 All Sort
of Bubbles
by Kathrina
Molecular gastronomy is a scientific approach to cooking.
By studying the physical and chemical processes behind the
transformation of ingredients whilst being cooked, chefs can
determine such things as why a soufflé rises.
The term started to be used to in the
late1990s to describe a new style of cooking
in which some chefs began to explore new
possibilities in the kitchen by embracing
science, research, technological advances in
equipment and various natural gums and
hydrocolloids produced by the commercial
food processing industry, including the
world-renowned chef Ferran Adrià from El
Bulli Restaurant in Spain.
Adrià has won the adulation of food
critics and cooks by whipping up startling
combinations of texture, temperature and
taste: bite-size cuttlefish ravioli that explode
in a burst of coconut and ginger, soft-boiled
quail egg with a crispy caramel crust, a
polenta of frozen powdered Parmesan cheese,
almond ice cream on a swirl of garlic oil and
balsamic vinegar.
The Molecular Gastronomy lesson now over
we can move on to the point of this story -
Molecular Mixology.
You probably know about foams, which are
sauces that have been turned into froth using
a whipped cream canister and sometimes
a little lecithin as a stabilizer. They were
invented at El Bulli, along with similar
“airs” made with an immersion blender. But
Bloody Mary at Dava
caviar? We are not talking Beluga or Sevruga
here but tiny spheres made to accompany
cocktails.
Caviar in the cocktail world is actually
Spherification, a spectacular cooking
technique, which enables you to prepare
recipes that no one had ever before imagined.
It consists of the controlled gelification of a
liquid, which when submerged in a bath,
forms spheres. This technique can obtain
spheres of different sizes: caviar, eggs,
gnocchi, ravioli... You can introduce solid
elements into the spheres, which will remain
in suspension in the liquid, so that you can
achieve two or more flavours in a single
preparation.
How about a pretty little pink drink
consisting of Campari, Absolut Mandarin,
pink grapefruit and cranberry juice with a
side of Campari Caviar and a twist of lime?
There are oodles of things you can do to
lift your cocktails out of the ordinary using
these spheres. The only limitation is your
imagination. If you want to know more
about the process involved or seek a little
inspiration, go to www.texturaselbulli.com
for demonstrations on using these Texturas.
 News from Doctor Rocket’s Organic Farm
Raw
Nature
By Dr. Marco “RUCOLA” de Leonardis
In my first article of 2009, I would like to talk to you of a blend
of herbs which is a staple in French cuisine, “Les Fines Herbes”.
The ingredients of fines herbes are fresh
Parsley, Chives, Chervil and Tarragon.
These “fine herbs” are not the pungent and
resinous herbs that appear in a “Bouquet
Garni”, which, unlike fines herbes, release
their flavour in long cooking.
Because of their “refined” and delicate
texture, we can add them to the dishes at
the end of the cooking, preserving their
important health nutrients.
Parsley (Petroselinum crispum) contains two
types of unusual components that provide
unique health benefits. The first type is
volatile oil components, most notably
myristicin and the second type is flavonoids,
most notably Luteolin.
Myristicin have been shown to inhibit
tumor formation in the lungs. The activity
of parsley’s volatile oils qualifies it as a “che
moprotective” food, and in particular, a
food that can help neutralize particular
types of carcinogens (like the benzopyrenes
that are part of cigarette smoke and charcoal
grill smoke).
Luteolin have been shown to function as
antioxidants that combine with highly
reactive oxygen-containing molecules
(called oxygen radicals) and help prevent
oxygen-based damage to cells.
In addition to its volatile oils and flavonoids,
parsley is an excellent source of two vital
28 TASTE | March - April 2009
nutrients that are also important for the
prevention of many diseases: vitamin C and
vitamin A (in the form of the pro-vitamin A
carotenoid, beta-carotene).
The fresh flavour and crisp texture of parsley
makes it an ideal accompaniment to most
foods. With its stronger flavour, it is more
frequently used in cooking, particularly
since it stands up well to heat. Persillade and
gremolada are two well known sauces which
have parsley as one of the main ingredients.
Persillade, a French sauce, is a sauteed
mixture of finely chopped parsley and garlic.
It is added just before serving to broiled
meats, particularly lamb and beef, as well as
chicken or vegetables.
Gremolada is a Milanese condiment made
of sauteed parsley, garlic, lemon and orange
zest. This mixture is traditionally spread over
osso bucco just before serving, although it
enhances any braised meats.
Chives (Allium schoenoprasum) are the
smallest species of the onion family.
Containing numerous organisulfide
compounds such as allyl sulfides and
alkyl sulfoxide, chives have a beneficial
effect on the circulatory system, acting
upon it by lowering the blood pressure.
The organosulfur compounds they contain
inhibit tumor growth and cell proliferation,
and arrest the cell cycle in tumor cells. Allium
vegetables, including chives, especially have
a protective effect against both esophageal
Italian Parsley
and stomach cancer as well as prostate
cancer. The highest antioxidant activity
in chives is observed in the leaves, which
are also rich in flavonoids. As chives are
usually served in small amounts and never
as the main dish, negative effects are rarely
encountered, although digestive problems
may occur following over-consumption.
Chopped fresh and sprinkled, just before
serving, they are a great improvement to
salads, in particular to cucumber salad, and
on sliced tomatoes or on mashed potatoes
they work both as a garnish and flavouring.
Chives are widely used in stews and soups,
especially potato and asparagus soups and
are often added to sour cream as a well as
many dips and spread recipes to give a more
complex taste.
Chervil (Anthriscus cerefolium) is a delicate
annual herb related to Parsley spread by the
Romans through most of Europe, where
it is now naturalised. Chervil had various
traditional uses. Pregnant women bathe in
an infusion of it; a lotion of it was used as
a skin cleanser; and it was used medicinally
as a blood purifier. That subtle, tender
flavor-part anise, part parsley-that you’ve
been trying to identify in the fish sauce, will
almost certainly turn out to be Chervil, one
of the staples of classic French cooking.
Most frequently it is used to flavor eggs,
fish, chicken and light sauces and dressings.
It also combines well with mild cheeses and
Chives
is a tasty addition to herb butters. Chervil
is what gives Bernaise sauce its distinctive
taste. Being a spring time herb, Chervil
has a natural affinity for other spring time
foods: salmon, trout, young asparagus, new
potatoes, baby green beans and carrots,
salads of spring greens.
French Tarragon (Artemisia dracunculus)
is a perennial herb related to Wormwood.
It is native to a wide area of the Northern
Hemisphere from easternmost Europe
across central and eastern Asia to India.
Tarragon was used by the ancient Greeks as
a remedy for toothache. Today we know that
tarragon contains an anesthetic chemical,
Eugenol, which is the major constituent
of anesthetic clove oil, making its use for
temporary pain relief understandable.
Omelette With Gruyere and Fines Herbes
INGREDIENTS
3 large eggs
1/4 cup organic fresh fine herbs, finely
chopped
1/3 cup (packed) grated GruyËre cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter
Tarragon is called the “King of Herbs” by the
French, and with good reason. It is the main
flavoring in many of the sauces that form
the foundation of classic French cuisine,
being a component of the herbes de Provence,
of the fines herbes and of French bouquet
garni. Like Chervil it is a fundamental
ingredient for the Bernaise sauce. In French
cuisine, tarragon is preferred as a fresh herb
whenever possible.
To be able to have the tarragon flavour
throughout the year, it is frequently preserved
in vinegar, which captures tarragon’s essence
and creates a tasty condiment that can be
used in dressings, mayonnaise and as a zesty
deglazing alternative to wine. Tarragon
vinegar is the only correct flavouring for
Sauce Tartare, but must never be put into
soups, as the taste is too strong and pungent.
DIRECTIONS
1. Heat an 8-inch, non-stick sautè pan
over medium-high heat. In a mixing bowl,
combine the eggs, fines herbs, salt and
pepper. Whisk briskly to incorporate well
all the ingredients.
2. Add the butter to the sautè pan and
quickly pour the eggs into the pan. Cook
Chervil
French cooks usually mix their mustard with
Tarragon vinegar.
The mix of equal parts of the four herbs
described above gives us the “Fines Herbes”.
These, unlike most of the other herbs, lose
the potency of their flavour when dried.
The fresh “fines herbes “ blend should be
minced very fine just before needed, and
added at the end of the dish’s cooking time,
as heat tends to decrease its flavor. The Fines
Herbes are frequently suggested for subtly-
flavoured cold and warm dishes, e.g., salads,
scrambled eggs, fish and poultry.
My recipe for this month is for a
mouthwatering omelette that will help you
start your day with a smile.
until eggs are just set in center, tilting pan
and lifting edge of omelet with spatula to let
uncooked portion flow underneath, about
2 minutes.
3. Sprinkle half of omelet with the Gruyere
cheese. Using a spatula, fold other half of
omelet over cheese; loosen the omelette by
shaking the pan and slide it out onto plate.
March - April 2009 | TASTE 29
 tapas
A Trio
at Mozaic
Always stylish and incredibly creative, Chris Salans and his team
at Mozaic have introduced a new tapas menu which draws on the
main menu and the restaurant’s distinctive style for inspiration.
Tapas has come to mean much more than the simple
Spanish dishes designed to accompany drinks
and Mozaic may well win the award for the most
innovative tapas menu this side of Madrid.
Available in trios, each with a theme, the tapas will
be served in the lounge bar and will provide a taste
of Mozaic in all its stylish ramifications.
“I wanted the tapas menu to reflect what we do in
the dining room. It is designed for people who want
to sit in the lounge and don’t need a large dinner.
Also for those coming in late to enjoy the music or
a late night snack and for those who haven’t made a
reservation on a busy night,” explains Chris.
The lounge regularly features live music on Friday
and Saturday nights and draws a dedicated crowd.
These are often the busiest nights for the restaurant
as well.
The tapas will feature scaled down versions inspired
by Mozaic’s innovative cuisine. “I wanted the tapas
to reflect what we do. It comes from the same
kitchen, using the same mise-en-place and will be
inspired by what we are putting on that evening’s
menu,” he continues.
30 TASTE | March - April 2009
Which means there will be a degree of flexibility and
change in the menu.
“ An example of what we will feature on our trio
plates will include a fish trio, a shellfish trio, a white
meat trio, a red meat one, probably a foie gras
inspiration, a cheese trio, sorbet and a chocolate
one,” says the ever passionate Chef.
The menu will evolve and change according to the
seasons, the best available produce and will always
rely on the classical techniques that are the backbone
of everything produced at Mozaic.
“I am very exacting about technique. A good
percentage of my menu is prepared using the sous
vide technique. Our kitchens feature the latest
Rational ovens, which make my life so much easier
as it is no longer necessary to constantly monitor
the cooking process. The oven will do that for you.”
Chris has used Rational for many years and is a great
supporter of the technology.
From tapas to degustation: the option to graze or
really indulge, now offers the same promise – the
food will be creative, exciting and wonderful,
wherever you decide to sit.
Salmon Confit A trio of foie gras
Chocolate tapas Sorbet trio
Roasted Squab The “feathers” trio
with chocolate ganache, with roasted squab (centre)
horseradish and beetroot
• New Zealand squab sous vide to 53
degrees
• Then basted in butter, thyme and
roasted garlic
CHOCOLATE GANACHE
• Valrhona chocolate 72% 100gm
• Raspberry vinegar 1tbs
• Walnut oil 1tbs
• Olive oil 1tbs
• Pinch of salt
HORSERADISH JELLY
• Fresh milk 200ml
• Milk powder 20gm METHOD
• Agar Agar 4.5gm For the chocolate ganache melt the For the foam, put all the items in a pan
• Horseradish freshly grated 30gm chocolate over a bain marie. once the and bring to a first boil. Remove from
• White vinegar 10ml chocolate is melted incorporate all the other heat, cover and allow to infuse for 20
• Salt –pinch ingredients. minutes. Using a hand blender emulsify
HORSERADISH FOAM to get the foam.
• Milk 200ml For the horseradish jelly bring the milk, milk
• Horseradish fresh 30gm powder and agar agar to a boil. Incorporate Assemble according to desired presentation.
• Lemon Thyme 5gm the horseradish, vinegar and seasoning.
• seasoning Refrigerate.
 Chinoiserie introduces
the modern face of
Singapore’s cuisine
Billed as the only authentic Singaporean restaurant in Bali,
Chinoiserie has evolved the traditional dishes of Singapore and its
many neighbours into a light, modern cuisine. The flavours however
are pure Peranakan.
The cuisine of Singapore reflects its ethnic
diversity. The cuisine known as Peranakan
(meaning descendants and referring to those
known as Straits Chinese), is possibly the
most famous, and successful, of all fusion
food, combining a number of influences
including Chinese, Malay, Indian, Thai,
Portugese (Macau), Indonesian and even
Western influences.
The cuisines and flavours have played on
one another for over a century. Chefs of
Chinese ethnic background are influenced
by Indian culture and might experiment
with condiments and ingredients such as
tamarind, turmeric, ghee and five spices,
while an Indian chef might serve food
prepared using plenty of coconut-based
products.
The major difference between traditional
Chinese dishes and those prepared in
Singapore is that the sauces are generally
much lighter and rely on slow cooked
master stocks for their flavour. Chinoiserie’s
veteran chef and partner, Fui, was born in
Malaysia and spent twenty years cooking
in Singapore. Together with Bernard Foo,
they now have four restaurants including
one in East Timor, called Erily Sun.
Fui has gone back to the roots of Peranakan
cuisine, seeking out forgotten recipes and
32 TASTE | March - April 2009
reviving them by giving them a contemporary
look and feel. A modern presentation, fresh
ingredients, flavourful stocks, no flavour
enhancers and limited use of thickeners,
results in a Chinese-influenced menu that
is lighter, relies on fresh ingredients and is
full of surprises.
The restaurant is a beautiful open space;
wine and cocktails figure heavily on the
drinks menu, creating a package that feels
luxurious and sets it apart from many Asian-
style restaurants.
While Fui, his partner Bernard and young
Chef de Cuisine, Alung are very matter
of fact when discussing their restaurant,
the façade slips however when Dewandra,
our photographer, mentions the famous
No Signboard Restaurant in Singapore.
According to these guys Fui is the king of
Chili Crab “Although here in Bali the crab
is no good for this dish, too soft, we use
lobster, or flipper, very good,” they all rave.
Chinoiserie appears to have successfully
created a cuisine that is a little bit Nyonya, a
little bit Chinese, with plenty of Singaporean
street cred and very 2009. In March,
Chinoiserie will launch a live seafood.
Chinoiserie is located on The Sunset Road,
near Carrefour.
 Hot Pot Curry Prawn
Prawn
Curry Powder
Garlic (chopped)
300g
1tsp
1tsp
Onion (chopped) 1tsp
Curry Leaves 5pcs
Milk 3tbsp
Coconut Milk 2tbsp
Salt 1/2tsp
Chicken Powder 1tsp
Chicken Soup 3/4 cup
Vegetable Oil 2tsp
 Ginger (shredded) 20g
Cut open the back of each Prawn. Heat up
a wok, add 1tsp Vegetable Oil and Prawn,
then stir fry for a few minutes. Remove and
keep aside.
Heat up a pan with 1tsp Vegetable Oil,
stir-fry Garlic, Onion, fresh Curry Leaves
till fragrant. Add Curry Powder, Chicken
Soup (master stock), Chicken Powder, and
Salt, then stir fry until fragrant.
Return prawns to the pan, add Milk and
Coconut Milk and boil for a minute. Heat
a hot pot and transfer the prawn curry to
the pot when hot to serve.
Coffee Pork Spare Rib 1kg (Sauce)
Ribs
Ginger Juice 50g Coffee Powder 50g
Plain Flour 50g HP Sauce 100g
Potato Flour 80g Worcestershire Sauce 50g
Baking Powder 1tsp Tomato Sauce 4tsp
Water 300g Orange Jam 3tsp
Black Vinegar 2tsp
Sugar 80g
Water 300g
For Pork
Wash Spare Rib with water and Dry. Mix
with Ginger, Plane Flour, Potato Flour,
Baking Powder, Salt, and Water. Marinate
for 30min.
Deep fry into hot oil for a while until
golden browned.
For Sauce
Heat up a pan, boil all sauce ingredients
together, and then bring down to a simmer
for 20mins. Use a strainer to clear the sauce.
Place the deep fried spare ribs in the sauce
for a few minutes over low heat before
serving.
34 TASTE | March - April 2009
Steamed Fish Fillet with
Black Bean Sauce
To create a more modern dish, Chinoisserie Use the same pan, combine all sauce steam fish fillet for 15min. Drain the water,
uses fish fillets instead of the more ingredients together and boil for 2min. pour the sauce and black beans on the top.
traditional whole fish. Sprinkle with spring onions.
Fish Fillet 250g Place fish fillet in a plate. Heat up a steamer,
Black Beans 30g
Garlic (shredded) 30g
Red Onion (sliced) 30g
Red Chili (shredded) 1pc
Spring Onion (chopped) 1tbsp
(Sauce)
Soya Sauce 3tsp
Chinese Wine 1tsp
Chicken Powder 1tsp
Sugar 1tsp
Sesame Oil 1tsp
Coriander 1tbsp
Heat up a wok, stir fry garlic, red onion,
ginger, red chili until brown, then add
black beans and stir for 1min. Remove
from the pan and keep aside.
Chinese delicacy soup
This soup is a time-honoured traditional
Chinese/Malay recipe and like most
master stocks it can be adjusted as it slowly
simmers. The texture from the bones gives
it a wonderful texture. The restaurant will
usually use up to 30 kg of fish and bones
and cook the stock slowly over one and a
half days.
Pork Knuckle 1kg
Chicken 1kg
Water 2lt
Dried Squid 50g
White Pepper 50g
Whole Fish 5kg
Squid 300g
Shrimp 200g
Mushroom 30g
White Fungi 80g Put soup ingredients to a pot (increase wine. Add a bowl of prepared stock and
(Sauce) quantities of fish according to amount the rest of the sauce ingredients. Boil for
Vegetable Oil 2tsp required. Water levels need to be adjusted 5min.
Oyster Sauce 2tsp during cooking time.) Simmer for at least
Chinese Wine 1tsp one hour, the longer, the richer and thicker Optional: Add additional fish, squid,
Soy Sauce 1tsp the stock will become. shrimp, mushroom, white fungi, to the
Chicken Powder 1/2tsp soup and boil until cooked, approximately
Salt 1/2tsp Before serving, heat up another pan with 5min. Place in the bowl and pour soup over
Sugar 1/2tsp
 vegetable oil; add oyster sauce and Chinese to serve.
March - April 2009 | TASTE 35
 BCP Membership 2009
NAME COMPANY
Simon Yap Asri Indonesia, PT
Dienly Wong Asri Indonesia, PT
Winyoto
Josef Zopf
Asri Indonesia, PT
Aerowisata Catering Service
David Smith Alam boga
Reina Triastuty
Vynna Indra
Vera Lukito
Alam boga
Alam boga
Anantara
Olaf Aistleitner Arena Sport Café
Ni Wayan Santo Asih Aromaduta Rasa Prima, PT
Adrianto Mulia Aromaduta Rasa Prima, PT
Haryanto Mulia Aromaduta Rasa Prima, PT
Alexander Erich Aston Kuta
Ketut Sukamara Ayodya Resort
Attila Koermoeczi Ayodya Resort
Ayung Ko Jung Lien Bali Bakery
Ivan Prakarsa Bali Bakery
Sutedjo Bali Bakery
Mario Caramella Bali Hyatt
Peter Rieger Balivillas.com
Isabella Lin Balivillas.com
Endris Yuliawati Balivillas.com
Sugihanto Sachid Bapak Bakery
Michael Heriyono Buana Agung Lestari
Nyoman Sudiarna Buana Agung Lestari
I Wayan Budiarsa Buana Agung Lestari
Andrew Skinner Bulgari
Heinz Von Holzen Bumbu Bali
I Made Darsana Canggu Club
Dennis Langlois Carrefour
I Gde Rastarama Classic Fine Foods
Dhany Parwanto Classic Fine Foods
Bayu Lagimin Classic Fine Foods
Joanes Cantius Tjoeng Delta Satria Dewata, PT
Kib Roby Dharma teas
Betty Subekty Dineta Jaya
Inneke Hoo Dineta Jaya
Eka Saputra
Made Sebastian Suanda
Dineta Jaya
Discovery Kartika Plaza
Djoko Sebastian Discovery Kartika Plaza
Hermann Feigl Discovery Kartika Plaza
AA Rai Gunawan Discovery Kartika Plaza
I Nyoman Candra Discovery Kartika Plaza
I Nyoman Wirata Discovery Kartika Plaza
Terry Deweer DP Kitchen
Johan Meyers DP Kitchen
Agung Pradnya Dewa Dwijaya
Ayu Dwijaya
Sarawoot Lerdmaleewong Ecolab
Herlina Manurung Ecolab
Eko Putranto Ecolab
Wayan Sumerta ex Discovery
Klaus Kalweit Four Seasons Resort
Nyoman Maleachi Four Seasons Resort
I Nyoman Warta Four Seasons Resort
I Wayan Gelgel Four Seasons Resort
Swee Leong (Bobby) Wong Four Seasons Resort
Made Widana Four Seasons Resort
I Gusti Ketut Oka Four Seasons Resort
Saptono Grand Hyatt Bali
Wayan Widiana Grand Hyatt Bali
Ernst Jaeck Grand Hyatt Bali
Sang Ketut Jiwa Griya Santrian Hotel
Ida Ayu Sutamaya Hocatsu Bali,PT
David Tan Hocatsu Bali,PT
Anik Purwati Hocatsu Bali,PT
Leony Rossalia Hartono Holidai Inn
Philip Parfait Ekoto Mimbima Hu’u Bali
Rositha Wardhani Ikan Segar Bali
Arie Sumartini Ikan Segar Bali
Bill Marinelli Ikan Segar Bali
Helmut Walter Schafer Illy Coffee
Pramudya Bevan Illy Coffee
Sarita Sanowi Indoguna Bali
I Nyoman Parwata Indoguna Bali
Ayu Catur Wati Indoguna Bali
John Reese Intercontinental
Rene Oskam Intercontinental
Niniek TS Inti Kulit
Edward Kwon Jumeirah Burj Al Arab
Gian Luigi Gerosa Jumeirah Burj Al Arab
Felix Schmid Jumeirah Burj Al Arab
Dale Schnell Jumeirah Burj Al Arab
Laurent Varachaud Jumeirah Burj Al Arab
I Ketut Sudana Kayu Manis Nusa Dua
Wayan Merta Astawa Kayu Manis Nusa Dua
36 TASTE | March - April 2009
NAME COMPANY
I Made Budartha Kayu Manis Nusa Dua
Wendy Jane Thomas Kevala Ceramics
I Gusti Nyoman Jaya
Ralf Schmidt
Kori Restaurant
Kori Restaurant Next BCP Lunch
Komang Gede Subawa Kori Restaurant
Roland Zauner
Markus Reichl
Henny Santoso
Kupu Barong
Legian Beach Hotel
Lotus Distribution
March
Bill Busch Lotus Distribution
Ayu Suharyani Lotus Distribution
Patrick Marty Ma Joly Venue : The Legian
Torsten Schubert Maldives Address : Jl. Laksamana
Jeff Matthews Mandara Spa
Yannis van Heckerer Mannekepis Bistro Seminyak Beach, Bali
Jayadi Masuya Graha Trikencana, PT Day/date : Saturday, 28 March 2009
Hidayat Megah Food Trading
Christian Beaulieu Melia Bali Time : 12.30
Alejandro Jimenez Real Melia Bali
Ketut Sumatra Melia Benoa
Agustien Kantiana MIC
Christopher J Salans Mozaic
Robert Otillie Nemo Wetsuit
Stefan Mueller Nikko Bali Resort & Spa
I Made Sumariana Nikko Bali Resort & Spa
I Gusti Susrama Mekel Nikko Bali Resort & Spa
I Made Sudana Nikko Bali Resort & Spa
Sang Ketut Sumi Adnyana Nikko Bali Resort & Spa
Katarina Sari Nikko Bali Resort & Spa
Juergen Domani Nikko Bali Resort & Spa
Ni Ayu Winarmi Nusa Dua Beach Hotel & Spa
Reto Victor Torriani Nusa Dua Beach Hotel & Spa
I Gusti Agung Alit Subawa Nusa Dua Beach Hotel & Spa
I Ketut Mudana Nusa Dua Beach Hotel & Spa
Darren Lauder Nusa Dua Beach Hotel & Spa BCP wishes to recognise all its major sponsors
Jeremy Cooper Nusa Dua Beach Hotel & Spa
John Taylor Padma Bali for 2008 events and gratefully acknowledge
Wayan Nurisa Padma Bali
Ketut Pong Atmajaya
Ian Roberts
Padma Bali
Pamerindo
their tremendous support.
Kadek Widiantara Papa’s Café
Chung Chung Papaya Fresh Gallery
Jahn Roger Pepito Café
Carlos Vinas Barmona Pica Tapas
Dewi Rusmala Pica Tapas
Jimmy Julianto Pica Tapas
Neeta Malhotra Queens tandoor
Ing Gerold Eichinger Raja Bamboo, CV
Sven Hollinger Satria Pangan Sejati
Rick Bolt Smart Energy
Enny Kudung Soejasch
Tutik Yantini Soejasch
Mr Robert Jansen Soejasch
Oscar Perez St Regis Bali
Edi Sidarta St Regis Bali
Rusli C.J. Lokman Sukanda Djaya, PT
I Gusti Ngurah Arya Wibawa Sukanda Djaya, PT
I Made Manahara Sukanda Djaya, PT
Sally Suli Harta, UD
Made Adi Wibawa Suli Harta, UD
Helmin Dequelyu Suli Harta, UD
I Wayan Sudiana The Bali Khama
Nigel Ames The Beach House
Jacky Ames The Beach House
I Made Putra The Laguna
I Made Linggi The Laguna
Nyoman Wijana The Laguna
Ridwan The Laguna
Aprin Sukarno Putra The Laguna
Ida Bagus Partama The Laguna
Andreas Krampl The Ritz-Carlton
Dean Keddel The Ritz-Carlton
Ron Pietruszka The Ritz-Carlton Osaka
I Made Lugra The Samaya
Michael Shaheen The Samaya
Ray Clark The Samaya
I Wayan Semudra The Samaya
Markus Krickelberg The Westin
Shirkandi (lulu) Tirta Sakti Mandiri
Ni Made Kariani Tirta Sakti Mandiri
Budhi Setiawan Tedja Tirta Sakti Mandiri
Puri Danandari Prodjo Unilever Food Solutions
Kristini Sutirta Unilever Food Solutions
Andi Ayu Purnama Unilever Food Solutions
Claire Quinn Villa Coco
Kevin Sinclair Watergarden Hotel
Made Witha Witha Bakery
 chefs day-out

Ever worried that your team isn’t working together as well as

it could? The latest team-building destination is certain to
correct this situation, and it is also a lot of fun.

Jimbaran Hills Activity Centre has been designed

by an ex British paratrooper who takes his fun very
seriously. Here he has designed a series of team
building programs that can last a few hours, a night or
a weekend, depending on the numbers and the needs.

The first surprise is the brilliant arsenal that this man

brings to the table, Mr 4429, he likes to be called for
various reasons we won’t explore here. You can tell this
guy is serious despite the boyish pleasure he takes in
his games.

“I have designed the course so that teams can go through

military-style exercises based on my experiences. It
is a great way to get people working together and to
test them in circumstances quite different to what
“It is surprising how different people react when they
they probably encounter in their working lives,” he
are given a task and a team and pitted against others.
explains.
The leaders soon emerge and there is a great sense of
pulling together to accomplish goals in this survival
This can be everything from war games to survival
scenario,” explains Mr. 4429.
courses, target practice, abseiling, unarmed combat
and water games.
Of course, aside from team building this is also a great
day out for families, groups of adults or kids. Barbecue
facilities are available and camping is an option for
those who want to take part in night manoeuvres or
just experience something different.

The paintball and air soft course is situated in a stone

quarry and set up like a war zone with bunkers and
strategically located hiding spots. There are already
some regular teams that have formed and come to
play the war games, pitted against each other. The
competition among the experienced players can be
fierce, but naturally, there are rules.

And watch out for Mr 4429 if you break them. You

have been warned!

38 TASTE | March - April 2009