Bali’s Power Pedanda : The Rise of Bali’s High Priests
Bali’s high priests have stepped it up a few notches of late — in jewelry, showmanship, and stamina. As more and more Balinese opt for the higher utama form of ceremony, which require high priests, pedanda are these days busier criss-crossing the island at all hours. Fourteen of them went off to East Java last
A Chaine Comeback
After a long hiatus, the Chaine des Rotisseurs Bailliage de Bali, as well as the Bailliage de Jeunesse de Legian, were both finally able to gather their members once again to enjoy the three principles of the Chaine: good food, good wine and camaraderie of the table. The reason for such long-awaited events was that
Blanco Par Mandif: Honouring Indonesian Flavours
Hanging on the cliff-face under the renowned Blanco Renaissance Museum, Blanco Par Mandif certainly turns the heads of those passing by. With its unique location, this fine dining restaurant serving gastronomy styled Indonesian food, enjoys views over Ubud’s Tjampuan Bridge, Lebah Temple and the lush valley that holds it all together. It was here that
Koko Bambu: The Mason Mansion of Chocolate
“The Masons” are the inspiring couple, Yani and Nigel, and their good looking children. They have created a new place to be called Koko Bambu, a chocolate factory and restaurant on an extra ordinary eco-chic retreat outside of Ubud with magnificent rice field views. At Koko Bambu one can apart from tantalising the palate with
Chaine Des Rotisseurs: Opia Bali’s Asian Persuasions
On Saturday, 18 February 2017, members of the international dining society Chaine Des Rotisseurs of the Bailliage de Jeunesse de Legian, gathered together to experience one of Bali’s newer dining destinations, Opia Bali. Whilst some may have considered it a risk to host a Chaine event at a ‘fresh’ establishment, Opia managed to quell all
Chaine Des Rotissuers: The Grande Finale 2016
Maybe the 24 Italian exotic supercars lined up imperiously at the resort entrance should have given us an idea of just what a privileged, chic and stylish experience we were all about to enjoy. Maybe just the legendary name of the famous, iconic resort should have provided us with an inkling of the culinary creative
Farewell to The Stranger in Paradise
It was with great sadness that I heard of the sudden and unexpected passing of Made Wijaya, my long time friend and columnist of both NOW! Jakarta and NOW! Bali magazines. Made was one of the great characters of Bali: a designer, writer, philosopher, artist, videographer, raconteur and the only foreigner that I know to
Distinctive Dining with Thierry Blouet at Cascades Restaurant
Having been the successful host to several acclaimed Michelin chefs in recent years, this September CasCades Restaurant successfully hosted a Mexican-European-Indonesian fusion dinner with an award winning chef as well as the 21st century Ambassador of French gastronomy in his role as Regional Bailli of Chaîne des Rôtisseurs Mexico – Thierry Blouet. Thierry Blouet is
A Private Wine Experience at The Hatten Wines Cellardoor
On Friday 30th of September 2016, after a long hiatus, the Bailliage de Bali Jeunesse de Legian finally assembled once again for an evening of fine food, wine and camaraderie. The evening was host to only 12 guests, as the event extended beyond the usual Chaine gathering and aimed to bring this younger group into
New Trends in Balinese Creativity
Last month, at a Bongkasa high priest’s cremation, I saw a contemporary-cum-ceremonial dance performance staged around the funeral pyre. It resembled a chorus line from a very classy Balinese production of CATS. In a 1940s ditty, legendary songster and wit Noel Coward wrote, rather snidely, that the Balinese suffered from far too much creative endeavour.
Chris Salans’ Truffle-Steamed Coral Trout
American born and French raised, Chris began his training at Le Cordon Bleu in Paris before taking internships in France at Michelin Starred restaurants such as L’Oustau de Baumaniere and Lucas Carton. But it is in Mozaic that Chris developed and mastered his own style of cuisine – marrying the techniques of Western modern cooking
Petty Elliott’s Udang Woku Blanga
Born in Indonesia, Petty Elliott regards Britain as her ‘second home’, with Italy as another European country that she travels most often to. While Europe offers wonderful choices, traveling around Indonesia to discover the many hidden treasures in the category of Indonesian cuisine is her deepest passion. Raised in the North Sulawesi’s Manado, an area
Will Meyrick’s Lake Toba Snapper Ceviche
Will’s stellar career path has led him from London to Sydney and extensively through South East Asia, where he fell in love with the exotic spices, flavours and textures that make the cuisine and its culture so unique. Currently residing in Indonesia, he explores many of the local spices and cooking styles from across the
