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Marvelous the 18+ FOODPRENEUR ISSUE: DEEP, EXCLUSIVE TALK WITH 18+ OF BALI'S ASPIRING RESTAURATEURS

JOHN BECKER G R E AT P R O D U C T S G R E AT F O O D

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DIRECTORY

F o l l o w t h e p a t h o f l e a s t r e s i s t a n c e o r d a r e t o p u r s u e s o m e t h i n g g r e a t e r ? F o l l o w t h e p a t h o f l e a s t r e s i s t a n c e o r d a r e t o p u r s u e e t h i n g g r e a t e r ?

M A K E T H E C A L L M A K E T H E C A L L

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P L E A S E E N J O Y R E S P O N S I B LY

DIRECTORY CONTRIBUTORS 3

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MAY & JUNE 2021 HELLOBALI.ID

NOVEMBER & DECEMBER 2 20

HOUSE OF BAGERA, BALI The charm of Indonesia’s culture shines in this contemporary villa, hewn and constructed with re- nowned ancestral architects methods, paired with modern design. Tucked away between the seemingly end- less sandy beaches of Seminyak and hustle and bustle of the famous Oberoi area. House of Bagera offers el- egant yet tropical design with its 5 bedrooms, en-suite bathrooms and spacious semi-open living space. The well designed rooms offer a tranquil sense of privacy for large groups to enjoy their journey in Bali. The perfect spot to unwind while also being able to go for a quick drink, nice dinner, a dance or stroll through the shops - just around the corner from this little paradise. A large swimming pool is the centre piece of this stun- ning property, inviting the guests to jump from their room straight into the cold water on a sunny Bali morning. The fully equipped kitchen with its welcoming concrete island invites for cooking and preparing drinks, while all meals can also be professionally prepared and served in the villa. The large and comfortable lounge area is everyone’s favourite to come together, play a game of chess or simplyenjoy each other’s company.

This semi open air living maximizes the glorious radiance of tropical lifestyle. House of Bagrea’s strategic location makes it easy to reach the vibrant ven- ues of Seminyak as well as the beautiful beach or famous locations for day trips. You can be sure to have a good time at House of Bagera. Whether it is with friends or family, the welcom- ing property and it’s staff will make your stay perfect and unforgettable.

@houseofbagera

CONTENTS MAY & J U N E 2 0 2 0

Chap t e r I E X P E R I E N C E

Chap t e r I I I N S P I R AT I O N

Chap t e r I I I E S S E N T I A L

Chap t e r I V O U T S I D E R

L a s t Chap t e r S P OT L I GH T

20 EDITOR’S PICK

34 COVER STORY Building a career in the culinary world is not a simple feat. We have gathered 18 aspiring

50 SPECIAL FEATURE Bali is an island with vast selections of quality culinary venues. Take a peek to one of Canggu's hypest cafe, Nude, and Ubud's innovative Butcher's Table by Locavore programme on our Special Feature section

82 NEIGHBORHOOD From avid rock band manager to food storyteller, Ade Putri Paramadita career is something worth exploring on its own. Check out our exclusive chat with the raunchy lady about her background and utmost love for indigenous food.

88 SPOTLIGHT There's a lot of noteworthy

activities in the past two months. On Kanvaz Village Resort, the Womenpreneur Series Talk Vol.1 gathers aspiring female to share about their wonderful story and inspire one another, then on the Seminyak Village lifestyle hub, a prestigious MIRACLE 7 Art Exhibition was held to showcase the masterpiece of 7 different artists from Bali and beyond.

22 TASTE

For this edition we cover two latest additions of Bali's culinary scene; the quaint Dimatina Coffee shop and wondrous beach shack of Matanari which serves selections of plant-based goodness.

restaurateurs; chefs and business owners alike so they can exclusively share their inspiring stories about the passion and effort that drives them to success.

92

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Visit www.hellobali.id Subscribe to our Youtube channel and Hellobali Newsletter To stay on top of Bali and Beyond Bali briefing on culture, fashion, affairs and design. Talk to Us For subscriptions enquiries talktous@hellobali.id or call +62 21 57938468, +62 361 763 831

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Digital Edition READ

Publisher & CEO Sarah Nathan sarah.nathan@hellobali.id Editor Billianto Bagus billy.bagus@hellobali.id

Marvelous the 18+ FOODPRENEUR ISSUE:

DEEP, EXCLUSIVE TALK WITH 18+ OF BALI'S ASPIRING RESTAURATEURS

Cheryl Marella cheryl.marella@hellobali.id

JOHN BECKER G R E AT P R O D U C T S G R E AT F O O D

Sales & Marketing marketing@hellobali.id

Final Artwork & Production Clif Pontororing clif.p@hellobali.id

E-magz: https://hellobali.id/magazine

Digital Coordinator Billy Kristyono billy.k@hellobali.id

Scan these code for quick access to hellobali online

Contributors Ade Putri Paramadita

Nicola Russo Rina Mariani

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Marvelous the 18+ FOODPRENEUR ISSUE:

Head Office The East Building 20 th Floor, Jl. Dr. Ide Anak Agung Gde Agung Kav E32 No. 1, Setiabudi, Jakarta Selatan 12950, Call: +62 21 5793 8468

DEEP, EXCLUSIVE TALK WITH 18+ OF BALI'S ASPIRING RESTAURATEURS

JOHN BECKER G R E AT P R O D U C T S G R E AT F O O D

Bali Office Jalan Wana Segara, Kavling 2 No. 12, Tuban–Bali 80361, Call: +62 361 763 831

Cover: John Becker Photographer: Ed Dauhan

Your Essential Island Guide

THE ART & CULTURE issUE

10 IrresIstable reasons to vIsIt balI the guIde style your stay

I KLAN

I KLAN

decadent cultured hideaway: the clubhouse at ulu

IDR 75,000 NOVEMBER & DECEMBER 2019

meet the influencers

Youngpreneurs prestigious

BORDERLESS LUXURY esCApe noMADe tenteD sAnCtuArY BERAWA UPSCALE GETAWAY stArLing ViLLA

neighborhood: conservation activist ramon y tungka

elsewhere: the conciousness messenger tatiana kotova

IDR 75,000 JANUARY & FEBRUARY 2020

idr 75,000 SEPTEMBER & OCTOBER 2019

T H E I S L A N D I S S U E

ELEVATING LOCAL ELEMENTS: Biombo Architects

THE INTERIOR FLÂNEUR: Sheila Man

I KLAN

I KLAN

+ EXQUISITELY GIVING BACK: A JOURNEY THROUGH KARMA GROUP’S INCREDIBLE PROPERTIES

+ ELSEWHERE PARADISE AWAITS IN MALDIVES + RESTORATIVE NATURE SCAPE PLATARAN MENJANGAN

A NEW BEGINNING WANDERLUST EVOLVE: BALI TRAVEL LANDSCAPE

Epitome of Soaring Foundation: ALEXIS DORNIER

IDR 75,000 MARCH & APRIL 2020

IDR 75,000 MAY & JUNE 2020

IDR 75,000 JULY & AUGUST 2020

WATER ISSUE

I KLAN

BALI HOLIDAY AWAITS

THE HIGH END EXPEDITION LOCAL SEAFOOD PROVEDORE A LUXURIOUS VOYAGE: PRANA BY ATZARÓ

STAG SEASON THE FUN OF FLYING SOLO DREAMY ISLAND ESCAPE ADIWANA WARNAKALI NUSA PENIDA JOURNEY TO THE ENDE OF THE EARTH SANUR NOW AND THEN

Hers Stories

Delph deep into the mind of seven amazing ladies that has inspire others through their zeal and passion

MUST-TRY BALI RESTAURANTS 2020

IDR 75,000 NOVEMBER & DECEMBER 2020 IDR 75,000 JANUARY & FEBRUARY 2021 Looking for a head start for your island holiday IDR 75,000 MARCH & APRIL 2021

We've got you covered! From luxurious eatery and blissful five- stars accommodation property to intricate local culture and pristine natural sanctuary, we createes compelling stories to guide you towards the best destination around Bali and beyond.

PUBLISHER’S NOTE SARAH NATHAN

acknowledge and thank my incredible team who have worked tirelessly (especially in recent weeks) plus the countless contributors, our web design and development teams, freelances creatives, and our advertisers. But mostly, I want to thank you – our readers. Without you, logging onto www.hellobali.id each week and reading the content we put our soul and heart into publishing, we wouldn’t have the privilege of having dream “jobs”: working on Bali travel & lifestyle media brand that speaks with you all gems. In a whirlwind year that is 2020 and to this date 2021 with the current government PPKM Darurat Regulation – with companies of all sizes folding left, right and center, it is not lost on me, not even for one second, just how indebted I am to you because you continue to speak and trust Hellobali.id; and I believe that is main reason we continue to thrive. For this cover issue (Pg. 38), Hellobali has been interviewing the best chefs, restaurateurs and business leaders the F&B sector has to offer, celebrating achievements and telling you stories to inspire, inform and offer advice to others. Introducing Hellobali’s Marvelous Eighteen aspiring restaurateurs – what these entrepreneurs want you to know about their COVID-19 comeback; a conversation about lessons learned to maintain profit, safety, and an optimistic outlook from arguably the toughest period in foodservice. When the industry has faced challenges, we have worked to be a trusted platform that brings our community together for discussion, analysis and to share a vital information to help you navigate and how to empower & supports the community. Also, within this issue, introducing the culinary telltale – Ade Putri Paramadita (Pg.80) , a former radio host, national magazine contributor and road-manager for renowned Indonesia punk rock band Superman Is Dead and metal unit Seringai, Ade is now known as one of the country’s most compelling food storytellers. With Hellobali, the Jakarta native shed a light on some of her brilliant thoughts; from the term ‘good food’ to working with Gordon Ramsay through this exclusive interview session. In the pages on your screen ahead, for our other essay section, we talk about The Essential meaning of ‘Slow Living’ Concept (Pg.64) nowadays, the world seems to be moving too fast, with the rapid development of information technology and social media. People are striving to fulfil various achievements, sometimes without any consideration of rest at all to maintain a proper balance, the change in pace and approach in daily aspects of life is needed, and thus, the ‘Slow Living’ concept was born. As always, we hope you enjoy reading this issue as much as we enjoy bring it to you and please do feel free to get in touch with me personally at sarah.nathan@hellobali.id.

Photography : Yan Aluwi @yan_aluwi Location : Four Seasons Hotel Jakarta @fsjakarta MUA : Marcella Widita @marcellawiditamua Styled by : Deviana Maria @devianamaria

When I daydream about remote working, my office is equipped with a sea view, endless espresso and a steady supply of chips. A long wooden table, which doubles as a shared desk, is at the heart of the Mediterranean farmhouse that is my temporary home. Bougainville trees surround an al fresco dining spot, where I while away evenings in spirited company. In reality, I am moving the laundry pile out of shot for my next Zoom. The pandemic has made many of us consider what we want our working days to look like. For me, it was time for a big change. Nevertheless, I finally moved to Bali for good per of March from Jakarta. Throughout this past four months, I’ve been blessed with the opportunity to invest significantly more time and energy into my personal connection to the island, it’s beautiful people and its cultural traditions that make it so remarkably unique. In doing so, I’ve also discovered a whole new sense of purpose to my craft – shooting real people and situations that have ignited my passion for Bali and work more than ever before. I’m a big believer you’re only as good as those you surround yourself with – and I want to publicly

Thank you.

publisher@hellobali.id @saznathan

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T I P P E R C H O I C E

summer Spritz Bringing Italy to Bali According to Town and Country, Aperol finally entered the picture in the early 1900s, when brothers Luigi and Silvio Barbieri inherited their father's liquor company in 1912, and after seven years of experimentation, debuted the bold, technicolor tipple Aperol, inspired by the French term for apéritif: "Apéro." The original

recipe, awhich is still in use today, remains a secret, but does include both bitter and sweet oranges as well as rhubarb.

Aperol Spritz is an easy 3-2-1 mix of three parts prosecco, two parts Aperol, and one splash of soda water. Pour all the ingredients into a wine glass filled with ice, garnish it with an orange slice, and there you have it: Italy’s most popular mixer. Very easy to make if you want to try and bartend on your own. Start with a wine glass or rocks glass. Fill it to the top with ice. Pour prosecco a little more than halfway up the glass. Pour Aperol halfway from the Prosecco to the rim of the glass. Top with soda water. Garnish with a slice of orange. Many beach bars in Bali also serve the best Aperol Spritz, just like Cocoon. Called into Cocoon for an Aperol Spritz and a panini. This is where the young cool set hangs out during the day by the pool. The bar food menu is good for lunch for you and your friends. La Brisa even has a special menu for Aperol Spritz lovers launched in 2020. Firefly - Sanur’s first cocktail & share plate bar. Their Asian/

European fusion share plates and decadent desserts

are designed by chef Nicolas Lazzaroni, and they have beautifully paired signature cocktails to go with them, low and behold, the famous Aperol Spritz! If you go far as Ubud, The Cascades drinks menu has an extraordinary selection that matches the bar area’s impressive 10 metre high thatched grass roof and valley views. From quality international spirits to breezy Bali cocktails, there will be something on the drinks menu at Cascades to satisfy even the thirstiest holiday maker. You can slide a bit from Cascades to night drinking time at Aperitif, where they have #AperoTime. Their Aperol Spritz tastes like summertime in Italy and looks like a golden orange sunset – the perfect match to end your week in style! It’s a drink that can essentially be shaped to your desires and whims, And let’s say, hypothetically, you want to be in Italy, The spritz can take you there.

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CONTRIBUTORS

Nicola RUSSO Chef Capella Ubud

Originally from Pisa, Italy, Nicola Russo’s culinary career is inspired by his love and respect for the art of cooking, fresh ingredients, and nature. During his apprenticeship he worked for several Michelin Starred restaurants and luxury hotels and gained his first Chef de Cuisine role at age 33 in Hong Kong. Now, he will oversee operations at Capella Ubud’s duo of flagship dining destinations, Api Jiwa and Mads Lange.

Ade Putri PARAMADITA Food Stor yteller

As a former radio host, MTV Trax Writer, road- manager for renowned punk rock band Superman Is Dead and heavy metal band Seringai, Ade Putri Paramadita knows all about redefining, as much as being defined. The Jakarta native is one of a few personalities that are able to garner a following in Indonesia, most notably, for her expansive culinary storytelling exploits.

Rina MARIANI

General Manager Andaz Bali

Born and raised in Southern Bali, Rina Mariani became the first female General Manager in Hyatt Indonesia. With 20 years of experience in the hospitality industry under her belt, the alumni of International Management Institute (IMI) Swiss now strive to make Andaz Bali one of the best getaway destinations in the island of god.

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CONTRIBUTORS

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GLOBAL SCALE, LOCAL PERSPECTIVE IS THE PHILOSOPHY THAT MOLDS THE ANDAZ BRAND OF HYATT HOTELS CORPORATION. NOW THEY ARE MAKING THE ENTRY TO INDONESIA THROUGH ANDAZ BALI IN THE HEART OF TRANQUIL SANUR. CHECK OUT OUR REVIEW OF THE FABULOUS HOTEL, INCLUDING INTERVIEW QUIPS WITH ITS FANTASTIC GENERAL MANAGER, RINA MARIANI.

Firefox, Andaz Bali

Chapter I

EXPERIENCE

CONTRIBUTORS

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EXPERIENCE EDITOR’S PICK

DOLL HOUSE 1 Officially opened its doors on May 10 in Gianyar, Bali Doll House is officially the first and only doll-themed museum in Bali to date. Designed to be the latest tourist attraction in Bali. This kid- friendly facility includes around 1,000 dolls from world-wide spread into 12 individual chambers, each chamber with its own educational story. The museum is also equipped with advanced technology such as Augmented Reality (AR) and interactive video story clips for a more immersive exploration. Fascinating dolls aside, Bali Doll House also features several other facilities; from food court, gift shop to instagrammable rooftop spot. From extravagant house of dolls, tantalizing burgers to hidden-in-plain-sight speakeasy bars, here is the list of our curated Editor's Pick for this merry edition.

2 2080 BURGER Specializing in chef-driven gourmet burgers, inspired by genuine flavours and classic recipes, 2080 Burgers is an award-winning eatery offering creative and delectable smoked buns-and-patty creation made of fine ingredients. You can choose between one to three stacks of juicy patty for your precious dining moment, with wide selections of variants to choose from creamy Say-Cheese to the charcoal-induced Black Mamba. The latter introduces you to a delicious, tender brisket, smoked for 18 hours into perfection to caress your palate. Enjoy your enormous burger with trusty side dishes such as the classy Truffle French Fries. They are currently grilling in 4 places, spans in Bali and Jakarta respectively. The island's establishment could be found in Jl. Raya Uluwatu No. 8B and Jl. Raya Babakan, Canggu. Just follow the Google Map and prepare for a scrumptious delight!!

101 RAMEN BAR

Craving for some fresh homemade noodles dipped in thick, succulent broth? 101 Ramen Bar is a definitive place you should visit. Situated at Jl. Pantai Berawa, Canggu, the cozy restaurant serves delicate ramen goodness for the hungry masses. Try their signature 101 Tonkotsu Ramen or the non-meat selection such as Vegan Coconut Ramen. 101 Ramen Bar also serves specialized yakitori and arrays of refreshing cocktails to accompany your pleasant dine. Due to the restaurant’s modest space, it’s probably best to book your seats before you visit.

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FACEDAY 4 Tucked in Jl. Pantai Berawa, Faceday offers a one-of-a-kind functional facial treatment and clean skincare. Combining the best of new technology, sculpting massage, and clean, beautifully formulated products, it offers a thorough facial treatment like you never had before. Just like the way we workout our muscles at the gym, the focus of Faceday is the muscles in our face area in order to optimize the skin's vibrancy. Following their strong eco- friendly philosophy, Faceday's convenient salon was also built with repurposed materials. Their main mission is to ban single-use plastic and go paperless at their premise. Definitely them pay a visit on your next holiday!

PRONOIA COMMUNITY 5 Established to create individualistic leaders in a community- connected worldwide, Pronoia core fundamentals bring a holistic approach to both state of mind and health alike. They provide a premier lifestyle center to live, learn, love and experience at Jl. Segara Wangi, Jimbaran. Pronoia's venue comprises 5 Luxury villas with 18 bedrooms, Fitness center, an HIIT training area including lap pool and chilling pool, kids gym and sports ground, sand volleyball court, health-focused restaurant, and much more. Any health enthusiast can conveniently enjoy their training with several programs at Pronoia; ranging from functional training, Muay Thai, yoga, to strength and conditioning.

MANINA SPEAKEASY 6 Occupying a dormant space of Bikini Restaurant, Seminyak, Manina location is quite unique, to say the least. There is no street sign whatsoever, but it can be easily found by looking for a lone Cendana bakso (meatball) hawker stall sandwiched by the temporarily-closed Bikini and Sibling. Strike the right balance between minimalist and eclectic, it is truly a speakeasy lounge to be reckoned with. Manina presents fine arrays of cocktails crafted by Arey Baker, head of mixology of 8DP and winner of Diageo World Class Indonesia Mixologist Competition 2014 accompanied by delicious mouthfuls that are inspired by Bikini’s iconic menu.

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GOOD Plant Based

Matanari Bali VIBES:

Text: Billy Bagus Photos courtesy of: Matanari Bali

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Left page: Drink under the sun with tropical vibes Right page: Selections of healthy refresher for your relaxing unwind moment, tantalizingly healthy food and drink made from best quality ingredients

The restaurant / beach shack also serves two kinds of fire- grilled corn, hand-pressed-tortilla tacos and the ultimate plant- based burger with a tempura-battered seaweed-tofu patty and house-made tartare sauce. Those with a soft spot for Good Mantra’s iconic hand cut chips can now have them beachside, with house ketchup, tartare and Dommy’s famous Cosmic Mys- tic Mango chilli. To complement their meticulous menu, selections of drinks are of course taken very seriously in Matanari. Come courtesy of Anya Montague, Margaritas (made from imported, genuine aga- ve tequila with local exotic fruits and spices, no less) are backed- up by salty Micheladas and new inventions from the bar such as the aptly named Lucid – Tequila and Absinthe with cucumber, lime and a thyme-salt rim will accompany every guest in their re- laxing chillout moments by-the-shoreline. There’s actually a lot to look forward to in Matanari. It is the first beach cafe of its kind in the archipelago; combining com- fort and consciousness with an old-school-Bali soul to inspire others in looking after Mother Earth and the Ocean. AS THE LATEST VENTURE OF THE GOOD MANTRA FAMILY, MATANARI BRINGS TOGETHER SUNSET,SURF, MUSIC AND PLANT-BASED CULINARY GOODNESS AMIDST THE TROPICAL VIBE OF BERAWA BEACH.

Set on the soft sand of Berawa beach with views spilling over the undulating Ocean, Matanari is established to bring a creative flare to the classic Bali beach shack experience. Expect an ultimate laid- back vibe and magical sunsets with extra thoughtful touches, such as mindfully sourced produce, bright Mexican-Balinese-inspired plant- based food and a tequila bar to take the good times further. Situated at the vibrant Tibubeneng, near Berawa, the location of Matanari is actually quite hidden, but easily distinguishable. Just walk about 100 metres after the Pura Perancak Temple entrance and keep an eye out for two pandan trees on the left. Caring for the Earth is a huge part of the Good Mantra ethos, and Matanari elevates that core concept even more. A zero waste philosophy is carried out across the venue. Coconuts, for example, will serve as bowls before being sun-dried and used to power the grill. Waste is being managed through Urban Composting and plastic use has been greatly reduced operationally. The environmental edge carries through to the space which is built from natural materials such as reclaimed wood and bamboo; umbrellas are woven from palm leaves; traditional hand-woven tikar mats make for cruisy sundown seating; and there is also a shower available to rinse off the sand and ocean post-swim or surf. Crafted by Good Mantra's very own Dommy 'Dom' Hammond, Matanari plant-based menu is one to be reckoned with. Plants per- fectly replace seafood in the likes of salt-and-pepper oyster mush- rooms, watermelon tartare with pickled onion, sambal matah and betel leaf, and coconut-meat ceviche.

MATANARI BALI Jl. Pantai Jimbaran, Pura Perancak, Berawa, Kabupaten Badung, Bali 80361 P: +62 822 5886 9977

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PASSION, INTEGRITY & EXQUISITE LOCAL COFFEE;

DIMMATINA CAFFE BALI

Text: Billianto Bagus Photos courtesy of: Dimmatina Caffe Bali

Located on the side of Petitenget main street in the heart of Seminyak, Dimmatina Caffe is the new darling for those who would like to start their day with great coffee, fantastic bites and uplifting vibe.

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Left page: Dimattina Caffe Garden (by @balifoodies) Right page: Coffee Granita, Matcha Latte, Mammarosa Bicotti_Ooey Gooey Cookies

It’s really easy to find Dimmatina’s chic-yet-vi- brant establishment. The pleasant aroma of roast coffee bean will permeate your nostrils from the street, right before you even step inside. The cafe’s interior was inspired by classic coffee shops, with small but inviting indoor frontside where you can order your coffee and bites, to the al-fresco style outdoor space in the backyard to enjoy your quality ‘me time’ without hassle. From humble beginnings in a reservoir in the North of Melbourne’s, Dimattina Caffe evolves with the rapidly changing nature of the modern coffee industry, while always remembering the history and tradition that formed its strong foun- dation back in ’54. The brand focuses on honesty, integrity, hard work, and grit by offering a variety of coffee roasts. The word ‘caffe' is an homage to Italy, whereas ‘caffe’ translates to coffee in Italian. Founded by Paul Saccone, Dimattina Coffee Asia has a long, rich history in the coffee industry. It started from the early 1950s when fathers were always roasting coffee. Now, the Dimattina name is front and center with the latest phase of the cof- fee dynasty, Dimattina Coffee. For the Dimattina, 1954 was the beginning of a multi-generational journey into the art of coffee roasting; a journey that continues toward this very day.

Their Bali establishment offers six methods of brewing coffee, namely V60, Moka Pot, Syphon, Chemex, classic Espresso, and unique Turkish Coffee. The latter is a testament of Dimmatinna seriousness in providing authentic brew, made with premium locally-sourced coffee beans from all across Indonesia. The brewing method for Dimmatina Turkish Coffee is something to behold. It is made using a specific heating device filled with special imported sand to control over the temperature. The cof- fee, made from Juria Bajo bean, is then placed on a metal pot and 'boiled' until producing a bubbly layer on the surface, then served hot in the form of 'espresso' shot. The fruity, strong flavor and grainy accent makes it a one-of-a-kind drink that elevates the coffee-lovers experience. To accompany the caffeinated goodness, Dimmatina also serves arrays of freshly-baked homemade sweet bites, meticulously created by Mr. Paul Saccone himself; from crunchy-soft clas- sic cookies, biscotti, to tasty brownies. Try their Blackout Nutella Brownies for one, which combine delectable hazelnut crunch, thick Nutella jam and exquisite mild-sweet dark chocolate brownies to please your palate.

The brand focuses on honesty, integrity, hard work, and grit by offering a variety of coffee roasts. The word ‘caffe' is an homage to Italy, whereas ‘caffe’ translates to coffee in Italian.

Dimmatina Caffe Bali Jl. Petitenget No.2002, Kerobokan Kelod, Kec. Kuta Utara, Kabupaten Badung, Bali P: +62 813 3837 5141

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SANUR’S

Staycation at the Brand New Andaz Bali Splendor Serenade:

Text: Billy Bagus | Photos courtesy of: Andaz Bali

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Global in scale while local in perspective, the Andaz brand of luxury lifestyle hotels weaves the sights, sounds, and tastes of each property’s surroundings for a distinctively local experience. The part of Hyatt Hotels Corporation marking their entry into Indonesia through Andaz Bali.

Situated in the heart of tranquil Sanur, Andaz Bali offers an opulent holiday getaway amidst a quaint seaside village and all of its old world charm; picturesque beaches and spectacular sunrises alike. Designed by the Bangkok-based Tierra Design and Spin Design Studio in Tokyo, the hotel boasts 149 guest rooms including 18 Garden Villas and four Beach Villas arranged in a series of courtyards, which create a sense of discovery as guests move through the resort. Opening a new hotel in the midst of a pandemic era must be tough. But that doesn't affect the resolve of Andaz Bali to provide a magnificent getaway for all of their beloved guests. "We chose to see the challenges as opportunities to grow. By shifting our mindset we grow stronger, we find creative solutions to the challenges and we become solution-focused team" said Ms. Rina Mariani, the General Manager of Andaz Bali.

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EXPERIENCE ESCAPE

"Opening a hotel during a pandemic also means we change our spirit and mindset from hotelier to entrepreneur. As a team we questioned ourselves like “What would we do if this was our own business using our own money? What can I do better? What area can I maximize?” she added. All of the rooms, suites and villas units of Andaz Bali are designed in contemporary Balinese style, using locally sourced materials such as bamboo, andesite stone, marble and teakwood and features a private balcony overlooking the garden, ocean or lagoon depending on the type. Just a few steps away from the beach, each of the two-bedroom Beach Villas offer a verdant outdoor terrace for intimate gatherings and barbecues, a spacious living room, swimming pool and in- villa check-in. To cater guests who crave for an intimate dining, Andaz Bali's signature Fisherman Club restaurant offers a modern take on a Jimbaran seafood dining experience with a sophisticated beach club ambience.

Left page: Rina Mariani, General Manager of Andaz Bali. Ala carte international menu Right page: Wok Wok Restaurant

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One of the Andaz personality is ‘unscripted’ and we are planning to organize events centered around the season where guests can mingle with local communities over shared interest of culture, food, social causes, and lifestyle. No event is the same and we are excited to launch this in Q3 or when the social gathering restriction is lifted off ” Taking inspiration from the shophouses in Denpasar’s Chinatown, diners are welcome to sit wherever they like and order as they wish at Village Square, which features four intertwining restaurants on the ground floor with a private dining room and guest rooms on the upper floor. Whether it’s Asian fare and Indonesian favorites fromWok Wok, meat fresh from the grill at FireFox, roasts from the eponymous Blue Oven or coffee and desserts from Deli & Bakery, each dining option delivers unique flavors that bring the senses to life.

food, social causes, and lifestyle. No event is the same and we are excited to launch this in Q3 or when the social gathering restriction is lifted off ” said Rina about the Andaz Bali project in near future. “Furthermore we are also planning on slowly introducing our outlets in Village Square we have premium grill restaurant Fire Fox, a chic Mediterranean restaurant Blue Oven, on top of Wok Wok and Deli & Bakery, which are open at the moment. Fire Fox and Blue Oven will be great additions to Sanur dining scene and they’re ideal for a Chef ’s Table event or collaboration with emerging chefs” she concluded.

“At the moment our breakfast at Wok Wok is hugely popular and we recently introduced the bubbly version of it, withBellini, Rossini andMimosa cocktails, and this is available every Saturday and Sunday until 11 AM” explains Rina. “On weekends Fisherman’s Club turns into sophisticated beach club with live DJ, offering a fresh take on Jimbaran seafood dining scene” For those who are exhausted after a day of fun-filled activity, Andaz Bali's Shankha Spa will serve as a wondrous sanctuary. Connected via an aromatic herb and flower garden, the wellness center offers pampering treatments inspired by Balinese healing traditions using indigenous ingredients such as sea salt, pearl powder, coconut oil and spices. It also houses a fitness center, sauna, steam room, hot and cold plunge pools, yoga space, an adults-only pool and a small boutique and lounge. “One of the Andaz personality is ‘unscripted’ and we are planning to organize events centered around the season where guests can mingle with local communities over shared interest of culture,

ANDAZ BALI Jl. Danau Tamblingan No.89A, Sanur, Kec. Denpasar Sel., Denpasar, Bali 80228 P: +62 361 320 1234

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Ignite

D I N E W I T H E X Q U I S I T E A S I A N B B Q A T A P I J I W A R E S T A U R A N T As an integral part of the magnificent Capella Ubud, Api Jiwa serves bold flavours inspired by Asian 'omakase' dining concept; it serves in a lively and uniquely designed open-air venue. With prominent Executive Chef Nicola Russo at the helm, the restaurant is now ready to further enhance their exciting taste of palatable high-class BBQ menu. the Palate:

Text: Billy Bagus | Photos courtesy of: Api Jiwa Restaurant

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C The interior of Api Jiwa reflects Capella Ubud's eclectic take of five-star property; a breezy, open-air dining venue adorned with elegant combination of colours, seamlessly blends with its lush natural surroundings. Complimenting the lively atmosphere is the sublime interior design of the restaurant. The architect, Bill Bensley was inspired by the laundry operation in the 1800's. You can see the wall featured some tools such as washing boards, laundry baskets, charcoal irons. The open kitchen of Api Jiwa is a replica of the bonfire where the clothes were hung to dry. Here is a space where guests will see the magic happen around the Chef 's counter or at the private dining table for a course by course journey through unexpected bites and exciting tastes showcasing the best local produce from Bali. Api Jiwa features multiple Asian BBQ delights in 'omakase' manner. This concept allows chefs to surprise the guests. There is no fixed and written menu, as they take the guests through a flavorful culinary journey, taking place at the said open kitchen built at the restaurant's midpoint. Following farm-to-table cooking philosophy, every part of the ingredients is prepared with meticulous level of attention. High grade cuts of Australian meat,

Left page: Apijiwa restaurant overview Right page: Apijiwa restaurant private dining section

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ingredients and Asian-inspired goodness, including some of Indonesian indigenous dishes; from Egg Chawanmushi, Slow- Cooked Pork Ribs, to Indonesian Green Curry and the traditional Pandan Wingko pudding as a trusty sweet dessert. With its eclectic yet intimate setting, Api Jiwa is a definite to-go place to have a wonderful dining experience. Come and have a wonderful, blazing feast with your loved ones!

ingredients, we seek to create a harmonious interplay of tastes and textures while also making sure the unique character of each component shines on its own" "At Api Jiwa, I created a 10 courses degustationmenu that brings the guests intoa culinary tour around Asia" Explains Chef Nic. "Each dish has something about the travels I did around Asia, visiting beautiful countries such as Indonesia, Japan, Korea, Vietnam and more. All of our dishes have a story to tell, and we love to create a connection with our guests sitting at the chef 's table with a lot of entertainment and spectacular menus!" he added. The aforementioned 10-course degustation menus are made using quality

seafood, fish and offal are all chargrilled on the Robatayaki grill right in front of every guest, boldly flavoured with native spices and organic, seasonal vegetables from Capella Ubud’s kitchen garden and surrounding farms. In January 2021, Capella appointed Nicola Russo as their Executive Chef, meaning he will be in charge for both of the resort's restaurants, Mads Lange and Api Jiwa. Hailing from Tuscany, Chef Nic has worked for several Michelin-grade restaurants and luxury hotels in Europe, Middle East, Australia and Asia. "Excellent produce is always the starting point of my inspirations, and I am truly fortunate to have easy access here in Bali" said Chef Nic. "With the different quality

API JIWA AT CAPELLA UBUD Jl Raya Dalem, Banjar Triwangsa, Desa Keliki, Tegallalang, Ubud, P: +62 361 2091 888 www.capellahotels.com

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"Each dish has something about the travels I did around Asia, visiting beautiful countries such as Indonesia, Japan, Korea, Vietnam and more. All of our dishes have a story to tell, and we love to create a connection with our guests sitting at the chef 's table with a lot of entertainment and spectacular menus!"

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Cover Story Building a career in the culinary world is not a simple feat. We have gathered 18 aspiring restaurateurs; chefs and business owners alike so they can exclusively share their inspiring stories about the passion and effort that drives them to success.

Photo courtesy : Vincent Nigita

Chapter II

INSPIRATION

A M O D E R N S T E A K H O U S E W I T H K O R E A N F L A I R

website: sijinbali.com | instagram: @sijinbali | facebook: sijinbali J l. Lebak Sari no. 18 Seminyak - Bali

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INSPIRATION COVER STORY

Great Products Good Food HAILING FROM SAN FRANCISCO AND BRINGING ALL OF HIS EXPERTISE TO BALI, JOHN BECKER TALKS ABOUT THE IMPORTANCE OF GREAT NATURAL PRODUCTS IN PRODUCING GOOD DISHES, HIS SPLENDID WORKS IN JALAPENO BALI, TO WHAT INSPIRES HIM IN ESTABLISHING JONO'S BALI. HE ALSO SHARES HIS TWO CENTS ABOUT WHAT A 'GOOD TACO' LOOKS AND TASTES LIKE.

Text: Billy Bagus | Creative Director: Sarah Nathan Photos courtesy of: John Becker | Photographer: Ed Dauhan

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STARTING HIS COOKING CAREER

at Boulevard in San Francisco, John Becker moved to New York to--by his own words, 'cut his teeth' as a young, aspiring cook. That decision brought him to work with several names of the city's finest chefs, such as Christoper Lee, Michael White, and worldwide-renowned Alain Ducasse. "With experiences in

Once an aspiring apprentice under prominent chefs, John has achieved that height of success himself by commandeering Jalapeno restaurant, and also his very own premium butchery brand, Jono's Bali. "It

came from a love of butchery and craft" John explains about Jono's. "I just really enjoy all the technique and process that goes into breaking whole animals down into sausages, pates, and smoked meats. I also look at whole animal butchery as a responsible way to process and eat meat. We literally waste nothing at Jono's" "For our Jalapeno collaboration, we aimed to highlight Jono's products and simply create a delicious meal. I grew up eating Mexican food regularly, and it's one of my favorite cuisines" said John. "When I approach a cuisine like Mexican, I like to do something different and playful but at the

"With experiences in cuisines ranging from New American, French, and Italian, I've found a voice in flavor forward, local, seasonal, and fresh cooking"

cuisines ranging from New American, French, and Italian, I've found a voice in flavor forward, local, seasonal, and fresh cooking" John said. “What sparks my interest in the world of cooking is great natural products. That's where delicious food begins, from sea salt to vegetables, spices and meat” John sees a trend of farmers, artisans, fishermen, and producers returning to traditional methods and styles, which he finds refreshing. For him, these

same time, taking note that it took generations to reach this refined flavor profile, using basic ingredients in a dynamic way. So the aim was to keep that spirit, folding in Jono's products in a playful and modern way, while letting tradition guide us".

traditional methods often turn out to be less cost effective, but often resulting in a superior product while being more sustainable.

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When asked about what’s a good taco according to him, John does not hold back to give his passionate answer. “A good taco starts with a great tortilla, then it's just about balance and contrasts in flavors and textures. Crispy, unctuous, juicey, bright, spicy. The taste buds should be firing on all cylinders!” he added. John loves to work with great products to create good food, and he is happy to find that there's plenty of it in Indonesia and Bali in particular. "We focus on working with local products and producers from local pigs to our house dried herbs and spices. We import almost nothing!” “The methods and techniques we use are all old school, time tested and true, but we like to get playful with flavor profiles, always working on new products with a sense of exploration, whether it's modern flavors or drawing inspiration from all over the world"

Left page: Dry Cured Bacon Right page:

Habanada Hot Sauce, Lap Cheong , Kielbasa, Porchetta di Testa

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COVER STORY INSPIRATION 44

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Marvelous the 18+ D E E P , E X C L U S I V E TA L K W I T H 1 8 + O F B A L I ' S A S P I R I N G R E S TA U R AT E U R S

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Benjamin Cross Power In Simplicity

Hailing from a small village of Eltham, 25 minutes outside Byron Bay, Australia, Benjamin Cross founds his groove and enlightens Bali's vibrant culinary scene through his critically-acclaimed restaurants; Mason, Hank's Pizzeria and Fishbone. But before, he has been known as the man behind legendary Mejekawi Restaurant of Ku De Ta's tantalizing menus for 11 years. "I opened Mejekawi in 2013 and designed the menu around a small wood fire grill which we imported from Grillworks Inc in the USA" said Ben. During this period, he also discovered his signature cooking style that defines his career until this very moment. "My style of cooking changed a lot over the years I was at Mejekawi, I simplified my food a lot to make it more minimal, yet more flavorful. I also wanted the food to look more natural and not over-plated" After ten years of living in Bali and working at KU DE TA, it was time for Ben to put his hand to something new, and in 2018 he opened both Fishbone Local and Mason with the Brett Hospitality Group as Co-Owner/ Executive Chef. Benjamin brings along innovative techniques, styles and cuisines from his travels around the world as well as his last decade experience working in Indonesia to his new role at Fishbone Local & Mason In Mason, Ben could freely explore his cooking technique. The restaurant is known to make all of their cheese and charcuterie in-house; from chorizo, salchichon, salami, haloumi, goats curd to ricotta. Ben was amazed by the customer's reaction when they tried the said products and found out that all had been made from scratch by the restaurant. Although Ben is still determined to continue serving fantastic food through his successful restaurants, his biggest dream is to have his very own hotel someday. "One of my biggest dreams has always been to own a boutique hotel. I love the idea of having a place in the Mediterranean somewhere, with amazing food, produce and a communal dining aspect"

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Adam McAsey Overcome and Embracing Opportunity Born and bred into hospitality, Adam McAsey's vibrant background of working in various hotels, restaurants and bars back in Australia has sharpened his senses to seize opportunity. Back in 2012 he started the 8 Degree Project after observing a potential in Bali's growing hospitality industry and established Sisterfield Restaurant. That pilot project soon expanded into other upscale casual dining venues around Kayu Cendana Street of Seminyak. But now, as one of the most successful restaurant owners in Bali, Adam faced a humongous challenge in the form of COVID-19 pandemic outbreak. But thankfully, passion and steel-resolve keeps him going through and changes his approach to adjust with the current situation. "The COVID-19 pandemic is an unprecedented situation. We strive to survive and pivot our businesses" said Adam. "Bali was hit hard because we rely strongly on the tourism industry. We reckoned that our concepts; Bossman Burger and Sisterfields Cafe are favored by domestic tourists from Jakarta and while opening brick and mortar restaurants does not economically make sense, we utilize cloud kitchen concepts so that we can still serve the market through delivery service. I also look into business concepts that can thrive in and post pandemic. I am entering the tourism industry with a boat business as well as the health and wellness industry with a gym, all of which will set to launch this year" One of Adam's unique approaches is to shift a portion of the temporarily-closed Bikini Restaurant into Manina Speakeasy Bar. "Manina is a candid project brought to life. We pay attention to little details to ensure the speakeasy experience is embodied in Manina - this applies in the guests’ journey when entering Manina, the finest-cocktail on the island" "I hope that us, who are players in the culinary scene in Bali, will pay more attention to sustainability practices in all aspects. When businesses were busy then, entrepreneurs might find it difficult to focus on sustainability but now is the right time to reflect and act to grow Bali's culinary scene with sustainability" explains Adam when asked about what kind of change he would expect in the culinary scene post- pandemic. "Greatest challenge that has yet to be overcome is to bring back our people who were unfortunately we had to let go temporarily"

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Kieran Morland The Indigenous Expert Even though he is 100% Australian, Kieran Morland has successfully created Indonesian-inspired cuisine in the Bali culinary scene through Merah Putih and SangSaka. "I’ve been cooking modern Indonesian food for the past decade now, I love experimenting with unique indigenous ingredients, I’m constantly learning about this cuisine and preparing it with modern cooking techniques" Said Kieran. But overall Kieran is more concerned in cooking good, honest, well-sourced food with the utmost respect to the quality of the ingredients. Currently, he has kept himself busy by establishing another cooking brand with his beloved wife. "My wife Yunika has been kicking goals lately, and I’ve done a few events where we cook together, and I’ve been helping her with her brand dapur kitchen, she is fantastic in the kitchen" Kieran also gives credit to his wife for her uplifting attitude that helped him to overcome the early uncertainty period of devastating pandemic situation. "She saved me during the first covid lockdown with her drive and positivity, and her mother has taught me so much about Indonesian food" he recalls. When asked to name three of the most underrated Indonesian ingredients according to him, Kieran shows his intricate knowledge of the country's indigenous food by spewing out some interesting answers. "Belimbing wuluh- Little thumb sized fruit with a delicious acidity, you can cook it in curries, serve it sliced in salads or muddle it into cocktails" said Kieran. "Then, jukut undis- Balinese lentils are delicious and look like little brown gems, very good for you, taste delicious and a seasonal product that comes around twice a year that I love. And lastly, Mutiara- Pearl meat from north west Bali, I can be a little tough if not prepared correctly but is $20 a kg here, it’s about $150 a kg in Australia, we use it raw in ceviche or tartare, minced and seasoned for dumplings, or braised in soups it’s such a good ingredient that isn’t used very often because its perceived as being difficult to use" Being a passionate, talented chef, Kieran finds joy in his work if he can make people happy through his culinary creation. "I’m at my happiest when the restaurant is full, the kitchen is busy and humming, people are smiling and enjoying their experience" Said Kieran. "But I also enjoy all the little steps to get to that point, making sure we receive great ingredients, making sure the team is happy and cooking great food, and all the little day to day things that make a restaurant work".

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