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INSIDE

Holycow’s Afit & Lucy Petty Elliott Sees Red Romantic Valentine Dinners Chris Janssen’s Passions

PASSION FOR FOOD

FEB 14 | volume 1, Issue 02

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P U B L I S H E R ’ S N OT E

A Foodie Affair

What is love? That is a question that has been asked a thousand times over. It is viewed from different perspectives, from the realist and the romantic, from the child and the adult and the ones who have gone through joy AND heartache, but the truth is, though it has been answered so many times, there has been no definite answer… for people. Love for food… now that’s a different story. For me, it was not love at first sight (or bite). I ate what my mom gave me and if it looked good, there was a high chance I would eat it. I’ve always been adventurous but I have also been vindictive (had liver once… never again). But my love affair with food started from boredom that blossomed into fascination. I cooked when I was younger, but I never created a dish. My flavor profile back then was anything fried with ketchup. I was unrefined and uncaring. Then after several frustrations in life, in matters of career and the heart, I found myself in the kitchen toying around with flavors that I have never realized or tasted. Like love, the passion is unintended yet it is always welcomed. When you love someone, you enjoy being with that person. You want to know things about him/her. When you love a certain food, you enjoy it and there is a certain joy that you feel, the memory of it actually lingers and you find yourself longing for it. Then there is a desire to take it a step further. You begin to look for the restaurant that serves the best version of that dish and you even go the extra mile to see if you can re-create it. When you describe the dish, you do so with gusto and fervor and all your friends call you an idiot and say that you “way too much into it”, and the beautiful part is you don’t care what your friends think, because you know what you feel. That my friends... is love. If we are all lucky enough, we get to experience it with another person, for now I’ll settle for a good steak dinner.

Publisher Richmond Blando Editor-at-Large Jed V. Doble Art Director

Juke Bachtiar

Editor

Rafael Reyes

Photographer

Dennie Benedict

Contributors

Himawan Sutanto Rian Farisa Akhmad Baihaki (Aki) Ellyna Tjohnardi Hery Hermawan Hesti

Administration

Boedy Astuti

Distribution

Mukti Pelupessy

RICHMOND BLANDO

PT. NUSA BINTANG LESTARI Jl. Gunawarman no. 16 • Kebayoran Baru South Jakarta • Indonesia Tel: +62 21 2905 3959 www.boldprintspublishing.com

Photograph by HIMAWAN SUTANTO

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E D I TO R ’ S N OT E

passion for food I have always been a firm believer that we should pursue our passions to the full extent. Whether it be a sport, a hobby, our jobs or maybe in my case, food. I started to cook when I was 10 years old. I enjoyed watching my Mom as she cooked. Of course, I enjoyed eating the food more, but nonetheless, I enjoyed the process of making the food. Soon enough, when Mom was away, I started to cook easy dishes, or give input on how I thought dishes would improve. We are a family of foodies, so everyone having their time in the kitchen was not surprising. Now, as a full fledged foodie, most of my day revolves around food. The relentless questions of where to eat, what to eat and what’s next don’t seem to come to a halt. Even when I take a trip, the destination is usually connected to food, and even sightseeing is attached to where I want to eat. Such is a passion. We have called this February issue, our passion issue. We have assembled a few foodies who are passionate about what they do. All invariably linked to food but at the same time, truly passionate about their particular cause. We have Afit Purwanto and Lucy Wiryono, the wonder couple who own the Holycow! Steakhouse chain, who share with us their love story and struggles to build up their relationship as well as their business. Chef Petty Elliott who is a staunch defender of Indonesian cuisine and is constantly pushing for the recognition it deserves. And Chef Deden Gumilar of The Park Lane Jakarta hotel, who is extremely passionate about his Volkswagen Kombi. Three totally different passions but all uncannily connected to food. Being the month of Valentine’s, we also feature a number of interesting ways of how to celebrate with your loved ones this special, albeit quite commercial day. There are very unique options out there, from the expensive to the simple. Being the day of love, I suppose it is not the cost of the experience but the amount of effort put into the event that shows your feelings. And as foodies, again, it all comes back to food! In the end, what is important is you are able to ignite some passion and show your affection. Enjoy the issue and let’s all try to kindle a spark of romance in our lives. JED V. DOBLE Editor at Large

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C O N T R I B U TO R S

THE GUEST LIST HIMAWAN SUTANTO

RIAN FARISA

AKHMAD BAIHAKI (AKI)

ELLYNA TJOHNARDI

Hery Hermawan

Himawan did portraiture for editorial, advertising and design clients for many years and also had a stint doing commercial photography. His love for food and travel brought him naturally to turn his lens on food and lifestyle which he thoroughly enjoys. He has recently been traveling to take photos for a global hotel chain. When not away shooting photos he tries to spend as much time with his newborn son.

Once a foodie, always a foodie. Rian started his popular food blog gastronomyaficionado.com in 2009. He has since become a culinary contributor for lifestyle and inflight magazines and newspapers. His job ranges from having intriguing conversations with celebrity chefs to memorizing the French names of Michelin-starred dishes he encounters. But at the end of the day he enjoys his scouring the city for good soul food with his beloved wife.  

Entusiastic and dedicated Aki has been a proffesional photographer for over 10 years now. Originally from Mojokerto, East Java, in his spare time, he loves to travel, watch and play his favorite sports and listen to music.

Ellyna is knee-deep in a love- hate relationship with food (like most girls are), she started my food blog culinarybonanza. com more than 2 years ago. As an acute sweet tooth, she has no difficulty eating dessert as the main course. Despite being Asian, she believes that she was born with a Westerner’s palate because of inexplicable affinity for bread, wheat and cheese instead of rice and noodles.

Bali-based photographer, Hery Hermawan transformed his love for photography into a career in just three years and he keeps gaining momentum. With strong concepts and an innate ability to cover the gamut thematically, his expansive collection continues to grow--from weddings to landscape to day-to-day images. Hery meticulously covers the details. He has a vision from preproduction, ensuring his final product.

Photographer

Writer

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Photographer

Writer

Photographer


TA B L E O F C O N T E N T S

The Foodie magazine volume 1, Issue 02

Things That Make You Go Yum 10 Red-Colored Foods

The Foodie’s List 12 Nouvelle 14 An Interesting Marriage

Cover Feature: Passion for Food 20 24 30 32 34 36 38 42

Meant For Each Other The Story of Afit & Lucy Petty’s Passions Dining Under The Stars Beach-side Private Dinner Romantic Garden Dinner Simple Sharing A Reason To Stay In Bed A Chef and His Love Bug

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TA B L E O F C O N T E N T S

Went There Ate That 46 Romancing the Food: A Day In Paris

Tried and Tipsied 50 Love Potion #9 52 What Women Want

The Finer Things 54 Delightful Dava

Culture 56 Love At First Bite

Taking It To The Streets 58 Bubur Ayam Special Barito 60 Sate Padang Ajo Ramon

Iconic 62 Bogor Café

It’s A Foodie’s Life 64 Trevor’s Treats

Confessions of A Foodie 66 Miss Hot Rod Queen

Maya’s Musings 68 The Perfect Romantic Sanctuary

Tried and Tested 72 Winning Over Hearts

Stuff of Legends 76 Chris Janssen - No Substitute for Passion

Pantry 101 80 The Spice Of Life

What Chef Eats 82 Astrid Enricka www. thefoodiemag.com | 11


T H I N G S T H AT M A K E Y O U G O Y U M

Things That Make You Go Yum is monthly column featuring our choices of the best

by JED DOBLE

food photos on Instagram. If you think you have a great photo worth sharing with us, tag it with #TTMYGY and @TheFoodieMag

@billyoscar @aygaby

@bakedbycasey

@flicher88 @coferasta

@ellynatjohnardi @gillianism

@dianadamayanti

@getsmartwork @girliisstuff

@ilove_artotel

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T H I N G S T H AT M A K E Y O U G O Y U M In keeping with this month’s red them, we have come up with our list of delicious red-colored foods from our fans who use the #TTMYGY tag and also found some interesting favorites.

@jessicapermandi

@rayjanson

@mahasantoso

@reinerjunarta

@thedevilwearsaprons

@natalka6684

@starvingsilvy

@winawilanisa

@vanessasfoodclub

@rezaeats

@antzl33

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F O D DI E L I S T S

01 Nouvelle by RICHMOND BLANDO

Eaten in a good French restaurant lately? Chances are, you have. Japanese? It is almost impossible not to.

B

ut if you are in the mood for something different, the Nouvelle restaurant at the Equity Tower in SCBD may something up your alley. I have never been endeared to new restaurants, you can call me a cynic for that reason. New restaurants are like new technology, you need to give them time to iron out the kinks and bugs in due time. Nouvelle may have changed that perception for me. It is located at the ground floor of Equity Tower, which is convenient for those with drivers but somewhat a pain for those who need to park, but I suppose their target market is not really the casual diners but fine dining patrons, hose in the building who wish to entertain and impress guests and clients without having to walk to the mall. The restaurant’s high ceiling gave it an almost automatic feel of grandiose. The décor was decent but not overboard, you can tell that it was fine dining without the interiors screaming at you that it was, in short, it was inviting and not intimidating. The restaurant had VIP rooms intended for private functions or meetings and the main dining area can seat about 85 or more people, the bar is to the left and the kitchen is in an elevated part to the right. The menu came and from the items listed, you can easily tell what cuisine was all about. The cuisine was Japanese ingredients (though there are some other ingredients also) prepared with French

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techniques, even though I was intrigued at most of the items in the menu I only had time and appetite to order one dish. I ordered the Duck Aiguillette, which was served with hibachi mushrooms, burnt orange jus, iberico and poached fig. Aiguillette, in culinary terms is simply a long thin slice of cooked meat, especially a narrow strip cut lengthwise from the breast of a fowl (in this case, a duck). The dish arrived and you can tell that the duck was cooked perfectly. The sweet potato ball had a subtle truffle taste and the sauce was paired perfectly with the duck breast. In a word, the dish captured the meaning of the word fusion. Before I came to Nouvelle, my friends’ opinions were split down the middle, but mainly because of many still feels like “fusion” cooking is pretentious and “trying too hard” to impress. To me, good food is good food and good food is better food once you have a better understanding of how it has been prepared. So when you visit Nouvelle have an open mind and be adventurous. On a side note, I was actually told that their cocktails was a reason to come back a second time, I will put that claim to the test on my next visit. So, does Nouvelle have what it takes to be a great restaurant? For me, it’s too early to tell, but they ARE having a great start.


F O O DI E L I S T S

NOUVELLE | Equity Tower, GF, Unit B2, SCBD Lot 9, Jalan Jend. Sudirman Kav. 52 - 53 +62 21 515 1356 | www.nouvelle.co.id

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F O D DI E L I S T S

02 An Interesting Marriage by ELLYNA TJOHNARDI

Marriages are very complicated. Some are said to be made in heaven, while others are often rocky. The marriage of two cuisines can be disastrous if not properly thought of. Suffice it to say that the food at Suntiang is and interesting combination.

A

ny foodie would know that Minang food or what Indonesians love to call Masakan Padang, is famous for its strong and bold flavors and oily dishes; Whereas Japanese cuisine is known for the subtle flavors and fresh or raw ingredients. A recent Jakarta opening has claimed to be the first to serve Padang-Japanese fusion dishes and they may well be the first of its kind in the whole world. Named Suntiang,

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F O O DI E L I S T S after the traditional elaborate crown that a bride wears in Minang (West Sumatra) culture, aptly chosen as a symbolism of the marriage of cuisines from both cultures. It is said that the pride of a Minang family lies in their rendang recipe and that each family or clan will have their own way to cook their version of the perfect rendang. Suntiang’s kitchen is ably run by 20 year Japanese restaurant veteran, Chef Abadi Lutfi. In order to set-up this new endeavor, Chef Abadi and his team took a rendang crash course from the grandmother of one of the owners. The results are an interesting set of fusion dishes that strive to satisfy both Padang and Japanese food fans. Quite unique if you ask me. Some of the customers’ favorites include the Otak Tempura Balado (cow brain, fried tempura style, served with balado chili sauce), Ayam Pop Roll (uramaki or inside-out roll sushi with Padang style chicken filling), Rendang Roll (uramaki with rendang beef and sauce as filling and topping) and Ramen Gulai (ramen noodles served with Padang curry and typical ramen toppings such as chicken karaage, nori and tamago). For dessert, a must-have is the Laman Katan Sarikayo, a homemade Padang style kaya-custard served with savory glutinous rice. This dessert is most likely the only pure Padang dish in the entire of Suntiang’s menu. In all, it is a curious and flavorful mix, the added spice in the dishes will appeal to a lot of us who are partial to spicy food. Definitely worth a visit.

SUNTIANG RESTAURANT | Pondok Indah Mall 2, 3rd Floor, Jalan Metro Pondok Indah, Jakarta +62 21 7592 0529 | www.suntiang.com

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F O O DI E L I S T S

Romantic Rendezvous As foodies, we are just waiting for reasons to go out and have a good meal. But Valentine’s is when you are able to hit two birds with one stone. Not only is there reason to find the best meal in town, you also get to ignite romance and passion with your significant other. We have found a number of romantic foodie Valentine specials which you can choose from.

Starfish Bloo W Retreat & Spa Bali – Seminyak Jalan Petitenget, Seminyak, Bali +62 361 3000 106 b&f.wbali@whotels.com www.wretreatbali.com Revel in Romance as you eat to the beat at W Retreat & Spa Bali. What better way to show that dazzling display of affection than an intimate ocean side fine dining experience at Starfish Bloo. Enjoy the Valentine’s Special Seafood Platter, featuring Cold dishes: whole fresh baby batik lobster, imported oysters, mixed sashimi, fresh king prawns and mud crab. Hot dishes: golden tempura of shell crab, prawns and scallops with wasabi mayonnaise, cocktail sauce and nam jim dressing.

Sky on 57 Marina Bay Sands www.marinabaysands.com/skyon57 +65 6688 8857 Chef Justin Quek has lent his creative touch to the Valentine’s Day menu, Un Soir d’Amour – An Evening of Love. Couples will be charmed by the scenic view from 57 storeys and delight in unique creations such as ‘Utopia’s Paradise’ (salmon trout confit, Gillardeau oyster, sea urchin and Oscietra caviar), ‘Love Potion’ (roasted vine ripened tomato velouté, poached Maine lobster and basil emulsion) and ‘Neptune Passion’ (Nordic king crab meat vermicelli in superior ham broth). The sixcourse dinner includes a complimentary glass of Champagne and an optional wine pairing.

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F O O DI E L I S T S

To’ge restaurant is celebrated for its ‘global comfort food’, inspired by the best Asian and Western cuisines led by the Singaporean Head Chef Jusman So. You can enjoy Atlantic scallop carpaccio, coconut and galangal soup, and roasted red grouper with confit tomatoes and ginger flower relish, lemongrass infused crustacean bisque. Or you can try dukkah coated slow roasted lamb shoulder and matcha green tea soufflé with black sesame ice cream and orange custard.

To’ge Rimba Jimbaran Bali Jalan Karang Mas Sejahtera, Bali +62 361 846 8468 www.rimbajimbaran.com

THE 18TH THE TRANS LUXURY HOTEL Jalan Jenderal Gatot Subroto, Bandung www.thetranshotel.com +62 22 8734 8888 @TRANSluxuryHTL Located on the top floor of The Trans Luxury Hotel, The 18th Restaurant and Lounge offers a unique Sky Walk Dining experience. Experience having dinner over a glass bridge 80 meters above the ground with a breathtaking view of the city of Bandung. Chef de Cuisine Nalendra Anindita creates an extraordinary menu for Valentine’s. Highlights include a Rabbit and Duck Confit farce Roulade with Avocado Puree, Oven Baked Norwegian Salmon with Pea Puree and Buttered Vegetable and Grilled Australian Rib Eye with Herb Butter and Porcini Gravy. The package also includes first-class service by your own personal butler.

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F O O DI E L I S T S

BEngawan Keraton at the Plaza, A Luxury Collection Hotel Jalan. MH. Thamrin Kav 15 +62 21 5068 0000 www.luxurycollection.com/keraton

Share the love with you’re your special someone with a romantic 5 course dinner menu at at Bengawan. Start with a glass of Billecart-Salmon Champagne and continue on with a seared foie gras or jumbo scallops appetizer, a cheese platter, orange sorbet intermezzo then a Wagyu beef tenderloin with foie gras and shaved white truffle or lobster meat with fresh angel hair pasta. End the night on a sweet note with dessert, petit fours and a box of Godiva chocolate truffles to take away.

Mulia Deli The Mulia Jalan Raya Nusa Dua Selatan, Kawasan Sawangan, Nusa Dua, Bali +62 361 3017777 www.themulia.com Mulia Deli offers a wide variety of luscious French pastries and exquisite truffle delights specially created for Valentine’s. In addition, Mulia Deli is the best option for take away breakfast or lunch ordered to your particular requests. They can also create special Deli box meals upon request.

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F O O DI E L I S T S

COCO The Mira Hotel, Hong Kong 118 Nathan Rd, Tsim Sha Tsui, Hong Kong +852 2368 1111 www.themirahotel.com Shower your partner in sweet crime with the most seductive of sweet collections, COCO has whipped up a set of Valentine’s goodies. Cupid Fantasy, a lychee white chocolate mousse with mixed berries and rose compote on a vanilla Genoise cake. Apple of Love an exotic cactus flower mousse and vanilla panacotta with olive oil sponge. Glamour Cupcakes, smooth and aromatic raspberry cream on honey ginger cupcake, as well as Bubble of Love, blueberry macaroons with “cassis” ganache and Secret Garden, a homemade chocolate-mint rose with praline flavor chocolate lips. All limited edition, available only throughout February.

Dava Ayana Resort And Spa Jalan Karang Mas Sejahtera, Bali +62 361 702222 fb.reservation@ayanaresort.com www.ayanaresort.com Enjoy Chef de Cuisine Sebastian Arnold’s romantic menu for AYANA’s chic, lotusshaped signature restaurant, Dava. The specially created menu includes a choice between poached jumbo prawn tails, Beluga caviar, pan-seared potato gnocchi, with pink guava sorbet and grilled Australian Angus Beef. Alternatively you can choose pan-seared sea bass filet with olive crust, and end the meal with strawberry crocant parfait and homemade petit fours.

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C O V E R F E AT U R E

The Holycow Steakhouse chain has gained huge success in the past years. To date, they have six outlets and will soon open in Bali. They are known for their great quality steaks at affordable prices. Aside from the business side of the success story, many don’t know that the secret behind Holycow! Steakhouse success is actually chemistry between its owners, the husband and wife team, Afit Purwanto and Lucy Wiryono.

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C O V E R F E AT U R E

MEANT FOR EACH OTHER THE STORY OF AFIT & LUCY by RIAN FARISA photographs by DENNIE BENEDICT

AMUZ | Jalan Jendral Sudirman Kav 52-53, The energy Building 2nd Floor, Jakarta 1219O +62 21 250 5064 | www.pantry-magic.com/ | Facebook: AMUZ-Gourmet-Restaurant

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L

unchtime at Holycow! Steakhouse is always chaotic yet pleasant. At one of their latest outlet on Jalan Wolter Monginsidi, lunchtime becomes a mixture between cacophonous laughter from office workers catching up with juicy gossip and the sound of enjoyment coming from patrons eating their well-prepared medium-rare wagyu steaks. Although the latter isn’t really a sound, but more of polite chatter as diners admire and relish their steaks. Together with lovely smiles across their faces, of course. One can sense right away that Holycow! Steakhouse is indeed a successful business filled with so much energy and potential. And under these busy circumstances, Afit Purwanto and Lucy Wiryono welcomed us warmly and we all sat together alongside their two lovely daughters while enjoying, what else, but our steaks. As I speak to them, It seems the word struggle has become an often used word to describe the couple’s journey since the day they met years ago. Well, it’s not really about how long Afit had to wait until Lucy finally agreed to start a relationship, but it was more like how far they have gone through that brought them finally to reach this point where they enjoy the success of both their marriage and the business. Years ago, it was all started with Afit being a huge fan of a radio station program

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hosted by Lucy with Melanie Ricardo. Melanie happened to be Afit’s friend, and one day, after meeting her, Afit said to send his regards to Lucy. Melanie took the cue and as fate would have it, decided to play matchmaker. The came a first date, then soon after, as Afit and Lucy discovered that they shared many interesting things, together with good chemistry, they started their relationship. Everything was going well for several months until suddenly Afit hit a brick wall as the company he was working for went bankrupt and his father succumbed to his illness just around the same time. “That was the time when I knew that this is the guy I wanted to be with for the rest of my life. Afit proved to me that he was a survivor, he struggled to get through it all and came out as the winner”, reveals Lucy. Of course it wasn’t easy for Afit to ready himself again and move on to the next level. “Well, I had so much on my plate then. Before this, Lucy stated that this relationship should lead to somewhere but then not long after, I lost my job and my father. I couldn’t even pay my phone bills at the time!’, added Afit reminiscing about the hard times. Nevertheless life had to go on. Both of them knew that there was an urge to bring the relationship to a new level, until finally Afit sealed the deal in a rather unconventional way. Lucy remembered that day and shares with a wry smile directed at Afit, “He said to me all of a sudden, ‘So let’s just get marry then’ just before I was about to get out of his car on my way to work!” We went off laughing about how ‘romantic’ his proposal was. It was a bold move but they benefitted a lot from the marriage that took place not long after. Afit got a new job in a TV station and Lucy, who by that time also worked as a TV presenter, got pregnant also. Afit can’t hide his admiration toward his lovely wife and said to us, “When it comes to principles, Lucy is a very stern person and keeps her dignity intact although we all know about the temptations of working in show business”. He continued, “After our baby was born, she made it clear that she didn’t want a babysitter and she wanted to take care of the baby on her own”. After a series of ups and downs, to start and promote Holycow!, now they can finally enjoy the fruits of their labor. “The best thing about having a spouse as your business partner is that you can share your thoughts every time and no matter how shocking my business ideas are, there’s always check and balance process from Lucy and it all ends up well-decided’, said Afit proudly. Steering away from business talks, since we know that both Afit and Lucy are avid foodies, we gravitate to our favorite topic. They have common favorites, Afit and Lucy

agree on several places like Ayam Taliwang on Jalan Panglima Polim, a hidden humble eatery in Pamulang that serves really good lamb satay and their favorite Chinese buffet at Table 8 of Hotel Mulia Senayan. But what’s quite revealing are where they disagree. “He likes eating durian a lot but I don’t really like it. On the contrary, I have a sweet tooth and am a dessert lover, while doesn’t really care about desserts at all!’, said Lucy. They talk about their guilty pleasures in unison. They both once in a while really enjoy gulai gajeboh from Minangnese cuisine which basically is a curry of extremely fatty beef brisket. ‘Well we also enjoy our Betawi-style homemade gulai cincang and we’ll cook it for you guys some other time’, Afit said brimming from ear to ear, especially when it comes to talking about his favorite foods. To close our enjoyable lunch chat, we asked the pair about their future plans. ‘Well, Afit is thinking to venture into something different in the next few years to come but still adopting the same principle like Holycow! and that is to give value but in an affordable way’. Afit appeared really hyped when it comes to talking about the plans and upon seeing how they’re meant for each other, we are very sure that Lucy will always be the energy behind his limitless creativity.


C O V E R F E AT U R E

HOLYCOW! STEAK HOUSE BY CHEF AFIT | Twitter: @lucywiryono, @steakholycow

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Petty’s Passions by JED DOBLE photographs by HIMAWAN SUTANTO

Renowned chef Petty Elliott joins The Foodie team this month and shares with us not only her recipes but also her intense passion for food and Indonesian culture.

I

t is not difficult to immediately feel the passion Petty Elliott has for her craft. The many times I have had the opportunity to chat with her, we end up talking about, what else, food. You know that she is a genuine foodie. Petty started her food ‘career’ in the UK. She began teaching classes in modern Indonesian cuisine in 2001. The following year, she joined the BBC Master chef cooking competition and won fourth place. Quite a fete for a home cook, if you ask me. When Petty returned to Indonesia with her family, and once again began doing private cooking classes. She also started to write for magazines and shared her modern Indonesian recipes. In 2009, Petty published her first book, Papaya Flower, on Manadonese cuisine. This was basically a testament to Petty’s pride in the food she grew up eating. Hailing from Manado, North Sulawesi, Petty was able to share a good collection of bright and fresh dishes which can be cooked at home and which are truly Indonesian too. She is in the forefront, championing Indonesian cuisine and elevating it from the typical nasi goreng, satay and gado-gado. Since then, Petty has gone to greater lengths to promote modern Indonesian cuisine. She regularly contributes to newspapers and magazines. As an Indonesian food writer, she has tirelessly campaigned for the recognition Indonesian food deserves. She was the head contributor for the Indonesia section of the Miele Guide, Asia’s premier food guide from 2009-2013. In the past few years, Petty has also participated in and organized a number of successful events showcasing modern Indonesian cuisine, and has established herself as the go-to chef when it comes to this culinary genre.

Petty has also set up her own bespoke private catering service. Of course she specializes in contemporary Indonesian food but she can also provide other cuisines. During my last meeting with Petty, I was egging her on to open her own restaurant. I really think there is huge potential for her kind of food and a modern Indonesian restaurant may be what the Jakarta food scene needs. Well, who knows. At the end of March, Petty will head over to Singapore to be the first Indonesian chef to participate at the annual World Gourmet Summit. She will have three cooking demonstrations on various presentation stages at the event. Plus on Sunday, March 30th, Petty will showcase modern Indonesian cuisine at the WGS Sunday Brunch wherein she will be manning a station for guest to sample her food. This is a great opportunity for Petty to exhibit her kind of cooking but also champion contemporary Indonesian food at a world stage. Next month, Petty collaborates with Mandiff Warokka, executive chef at Teatro in Bali, Kevin Cherkas, executive chef at Cuca in Bali and The Ritz-Carlton Jakarta Pacific Place’s executive chef Sean Macdougall and pastry sous chef Prambudiyono in a gastronomic event featuring modern cuisine to support fund raising for Yayasan Wisma Cheshire. The chefs from all over Indonesia come together to present an exclusive menu inspired by unique ingredients of the archipelago. This month chef Petty creates a red themed menu for us to symbolize her passion for modern Indonesian cuisine and her love for all things food. The most of the recipes feature flavors and ingredients unique to Indonesia. Please do give them a try.

PETTY ELLIOTT’S KITCHEN CONTEMPORARY INDONESIAN FOOD | E: petty.elliott@gmail.com | +62 21 781 4112

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C O V E R F E AT U R E

BEETROOT, ROASTED TOMATOES AND FETA SOUP This is very simple to make and is very delicious. The roasted tomatoes give a touch of acidity to this soup and the salty taste of the Feta cheese layers on the flavors. You can serve this soup cold or hot. Serves 4-6

INGREDIENTS:

500 gr Beetroot, 4-5 pcs, small, peeled and grated finely 500 gr Ripe Tomatoes, halved 2 tbsp Olive Oil 3 cloves Garlic, peeled and roughly chopped 1 pc Large Onion, peeled and finely chopped 100 gr Feta cheese 600 ml Vegetables stock Sea Salt Ground Black Pepper

STEPS

• Pre-heat oven to 190oC. • Place the halved tomatoes in an ovenproof dish or baking tray. Season with salt and black pepper and drizzle with olive oil. Roast for around 25 minutes. • When the tomatoes are cooked, rub through a sieve and discard the skin and pips. Set aside. • In a heated frying pan, add olive oil and sauté the onions and garlic for 4-5 minutes or until soft. • Add the grated beetroots and add the stock and simmer for around 10 minutes. • Transfer the mixture to a blender and add the tomato puree and process until very smooth. • Transfer the mixture back to a pan and bring to the boil and simmer. • Season with salt and black pepper. Simmer for another 5 minutes. Adjust the seasoning if necessary. • To serve hot, simply divide between four or six warm bowls and sprinkle a tablespoon feta crumbs into each bowl. Garnish with mint leaves. Serve immediately. • To serve cold, set aside the soup to room temperature and chill the soup in the fridge, then divide between four to six bowls.

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C O V E R F E AT U R E

WHITE SNAPPER AND TAMARILLO CEVICHE Tamarilo or Terong Belanda gives a distinctive tomato and plum to the mixture of this contemporary dish. You can buy white snapper with sashimi quality at your local Japanese supermarket. You can also replace the white snapper with tuna or salmon. Serves 4-6

INGREDIENTS:

500 gr White Snapper, sashimi quality 100 ml Fresh Lime Juice 4 pcs Curly, Long, Red Chilies

3 pcs Bird’s Eye Chilies Season with salt and black pepper. (optional) Balance out the flavor with orange 75 gr Shallots, peeled juice if the mixture is too sour. and thinly sliced, • Slice the fish thinly and transfer into a 600 gr Ripe Tamarillo (10 large bowl. Add the tamarillo mixture pcs) and half of the mini coriander leaves 50 ml Fresh Orange Juice and mix well. Fresh Micro Coriander Leaves • Cover the bowl and chill in the Salt and Pepper to taste refrigerator for at least 1 hour. • Arrange the sliced fish on a large STEPS serving plate or divide the mixture into • Cut the tamarillo into halves and four to six individual dishes. Drizzle scoop out the flesh. Remove the the rest of the juice. Sprinkle with the seeds. Rub the seeds into the sieve to rest of micro coriander leaves. Serve collect the juice. Set aside. immediately. • Cut the flesh of the tamarillo into small cubes. • Mix the tamarillo with the orange juice, sliced shallots, chilies and lime.

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PAN-FRIED BEEF TENDERLOIN WITH SAMBAL BALADO SAUCE AND MASHED PURPLE SWEET POTATOES It sounds strange to use sweet potatoes for a savoury dish with sambal but it tastes delicious especially with butter and a touch of nutmeg. The sambal has an elegantly spicy taste that is perfect for tender and juicy beef. Serves 4

INGREDIENTS:

4 pcs Beef Tenderloin (200 gr each) 3 tbsp Olive Oil Salt and freshly ground black pepper to taste 4 pcs Baby chayote (labu siam) 4 pcs Red Baby Capsicum, roasted in the oven for 10 minutes 12 pcs Micro Kemangi (local basil) for garnish Sambal sauce: 1 pcs

Large Red Paprika or Capsicum, put through a juicer

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4 pcs Large Red Chilies, seeds removed 3 pcs Red Bird’s Eye Chilies 50 gr Shallots, peeled and sliced thinly 2 pcs Garlic cloves, peeled and sliced thinly 2 tbsp Lime Juice 2 tbsp Vegetable Oil 100 ml water Salt to taste Mashed sweet potatoes: 400 gr Purple Sweet Potatoes 100 gr butter 150 ml Milk 1 liter Water 1 tsp Nutmeg Salt to taste

STEPS

• Peel the sweet potatoes and chop to chunky pieces and boil for around 25 minutes or until soft. • To make the sambal: Put the water in a pan and add all chilies and bring to the boil and simmer for around 5-7 minutes. Strain and chop roughly. • Sauté the shallots, garlic and chilies for 3-4 minutes, season with salt and cook for another 2 minutes. Transfer the mixture

into a blender and add the capsicum juice and blend until smooth. Season with salt and lime juice. • When the sweet potatoes are cooked, put them in a blender and add the milk a little at a time, until soft with a smooth texture. Add butter, nutmeg and season with salt. Set aside. • For the chayote, peel under running water and steam or boil for 10 minutes. • Roasted the baby paprika in the oven for 10 minutes. • Cook the beef at room temperature. Heat a non-stick frying pan or a griddle until really smoky hot. Season the beef with salt and drizzle with 2 tablespoons of olive oil. Turn it over every 15 seconds for around 8-10 minutes until the surface of the beef has a beautiful crusty texture. Season with black pepper. Let the meat to rest for 3-4 minutes. • To finish and plate: Place the meat on the middle of the plate. Add a spoonful of the mashed on the left side and place the vegetables on the right side. • Drizzle the sambal sauce on the top and bottom of the beef. Add 3 micro kemangi or basil on each plate. Serve immediately.


C O V E R F E AT U R E

VALRHONA CHOCOLATE GANACHE HEART TARTLETS WITH STRAWBERRY COULIS It is not Valentine without chocolate. It is very important to use the best quality chocolate to impress your loved ones to make any chocolate dessert. This is very easy to make and it is truly irresistible. Serves 4

INGREDIENTS:

For the tart shells 100 gr Flour A pinch of salt 60 gr Unsalted cold butter, cut into cubes 30 gr Icing sugar 1 pc Egg Yolk 1 pc Whole egg (egg wash for brushing) For the ganache: 125 gr Valrhona Dark Chocolate Guanaja (70% cacao) 165 ml Cream 15 ml Muscat (optional)

For the strawberry coulis: 250 gr Fresh Strawberries, discard the leaves 100 gr Sugar 1 tbsp Lime or Lemon Juice 1 pc Vanilla Pod, sliced lengthwise, scrape the seeds with the back of a tablespoon. Keep the pod and set aside. Garnish: 50 gr Fresh Raspberries, Red Currants or Strawberries

STEPS

• Pulse the flour, salt and butter in a food processor until the mixture resembles coarse breadcrumbs. Then add the sugar and egg yolk and pulse for a few seconds. The mixture will combine and leave the sides of the bowl. Transfer to a bowl, wrap in cling film and chill at least for two hours. • Preheat the oven to 180oC. Divide the pastry into 4, roll the pastry to 2mm thickness into non-stick 2cm deep heart tartlets loose-bottomed fluted tin with 10cm diameter, and then press it evenly on the sides. Trim edges and refrigerate for 30 minutes. Blind bake tarts until

light golden for around 15-20 minutes. • Brush with egg wash, bake again until crisp and golden for 3-4 minutes. Cool on a wire rack. • To make the ganache: put cream and muscat in a pan and bring to a simmer over medium heat. Add the chocolate and remove from the heat and keep stirring until the chocolate is smooth. Refrigerate for 15 minutes until slightly thick and pour ganache into the tart shells. Refrigerate until set. • Puree the strawberries until smooth. Transfer into a pan, add sugar, vanilla seeds and vanilla pod and bring to a boil and simmer until the mixture thickens to a saucey consistency. Refrigerate. • To finish and plate: remove tartlets from the tin and fill with ganache. Pour 3 tablespoons of the strawberry coulis in the middle of each of the serving plate. Using the back of a tablespoon, make a round shape bigger than the tartlets. Place the tartlets in the middle of the coulis. Garnish with some raspberry and redcurrant. Serve immediately.

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01

Dining Under The Stars by JED DOBLE photographs by DENNIE BENEDICT

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et amidst the sparkling Jakarta skyline in the heart of the central business district, The Ritz-Carlton Jakarta, Pacific Place is an ideal setting for a romantic dinner with your special someone. The luxury hotel welcomes guests to enjoy a bespoke Dinner Under The Stars at their eight floor pool side. Accompanied by the tunes of romantic love songs and candle light, guests can indulge in the culinary creations of Executive Chef Sean Macdougall. The venue is set with rose petal covered pathways and sparkling wine and strawberries upon arrival. The five course specially prepared meal features table-side live cooking and the services of your own private butler.

Dining Under The Stars Chef’s Amuse Bouche Foie Gras Pate, Braised Red Cabbage Puree, Pickled Walnuts, Berry Coulis Seafood Bisque, Seared Scallop, Papua Crab, Pesto Crouton Parmesan Baked Alaskan Black Cod, Caramelized Tomato, Shallot Confit, Tomato Emulsion or Beef Angus Tenderloin, Seared Foie Gras, Roasted Vegetable, Red Wine Sauce Milk Chocolate Dome, Raspberry Torch Ginger Center, Orange Anglaise Tea, Coffee, Red Velvet Crinkle Cookies

THE RITZ-CARLTON JAKARTA, PACIFIC PLACE | Sudirman Central Business District, Jalan Jend. Sudirman Kav. 52 – 53 +62 21 2550 1888 | www.ritzcarlton.com

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Beach-side Private Dinner by JED DOBLE photographs by heryportrait.com

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eductive cuisine, glamorous moments. With mesmerizing views of the Indian Ocean, the privacy of your own Bale on the beach, candles and moonlight. The scene is set for the ultimate romantic experience. Enjoy a romantic dinner with a loved one and rekindle romance this Valentine’s at the Conrad Bali. Executive Chef Ranu Irawan prepares a special menu which focuses on Mediterranean cuisine and is inspired by the freshest seafood. With the food, venue and mood well taken cared of, just enjoy the indulgences and the experience with your loved one.

Beach-side Private Dinner Pan Seared Scallop Cauliflower puree, fricassée of local clams, chili oil Lobster Bisque Oyster tempura coriander pesto Iced Champagne and Strawberry Intermezzo Roasted salmon fillet Potato and olives crushed, asparagus, argan oil Mango frangipani with duo coulis

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CONRAD BALI | Jalan Pratama 168, Tanjung Benoa, Bali | +62 361 778788 www.ritzcarlton.com | Email: restaurants@conradbali.com | Twitter: @conradbali


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C O V E R F E AT U R E

03 ROMANTIC GARDEN DINNER by RIAN FARISA photographs by DENNIE BENEDICT

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omance is in the air. During this season of love, you do not have to spend a wadful of cash to express your feelings to your significant other. Remaining true to our objectives here at The Foodie Magazine, we want to give you dining options, at whatever level you would want to be. Our search for a romantic warung took us to Ayam & Bebek Tangkap Atjeh Rayeuk. Conveniently located, open air and surrounded by greenery, it is a great venue for a romantic date. Do you remember the time when there was an invasion of mie Aceh in Jakarta a few years ago? People became rather obsessed with it, and almost every corner had a mie Aceh warung or restaurant. Don’t get me wrong, is indeed a dish to be reckoned with, but the message Astrid Enricka, owner of Atjeh Rayeuk wants to convey is that patrons should also enjoy other Aceh dishes such as ayam and bebek tangkap. Tangkap is basically is a dish which consists of moderate cuts of chicken or duck, already marinated and then fried. Various leaves, herbs and spices are put into the frying pan to with the chicken or duck thus it them more flavor and imparting a captivating aroma. These leaves put into the dish include curry leaves (daun temurui) and pandan leaves. The other unique thing is that these leaves will be served together with the chicken or duck. This will create a somewhat ‘bushy’ presentation with so many leaves hiding the chicken inside, making it totally unique. We guaranteed a craving madness once you tried it. Not only that the chicken retains a delicious, strong flavor but then came a colorful crunchiness from the leaves. Don’t forget to also color every bit of your bite with Atjeh Rayeuk’s sambals from mango sambal, torch ginger sambal, and even the spicy and sour ‘ganja’ sambal. If that’s not enough then do opt to have the mie Aceh as well and share the two wonders with your loved ones and cheers upon a glass of cucumber juice or teh tarik. It’s fun to be romantic this way!

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AYAM & BEBEK TANGKAP ATJEH RAYEUK | Jalan Ciranjang no. 38 - Jakarta +62 8788 4848 892 | Twitter: @AyamTangkapAR


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04

Simple Sharing by RIAN FARISA photographs by DENNIE BENEDICT

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oo often I see this specific nasi gule hawker loaded with construction workers and cab drivers during lunchtime. Once I only had the chance for a takeaway of gorengan (fritters) from the neighboring hawker, but the very view of it got crowded intrigued me. People say that if a certain hawker is crowded by cab drivers then it’s either between good, cheap, or just merely strategic. Well, I decided to give it a try for myself. Bu Ati as the owner is a cheerful person and served me with a plate full of rice, kerupuk, and a separate bowl of gulai kambing (lamb red curry soup). After the first bite, the taste was actually okay but it’s good that the serving was rather generous, which is exactly what most Indonesians look forward to their lunch regardless the taste sometimes. Just a squeeze of lime and sweet soy sauce or extra salt or sambal, if you want to enhance the flavor of your liking, then off you go to enjoy the rather spicy curry with diced tendons and lamb meat. It’s always nice to discover a place that is not as commonly know. Who knows it would be a unique place to bring someone special one day.

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NASI GULE BU ATI (written as Nasi Gule only) On the edge of Jalan Sriwijaya Raya before Jalan Senopati – Jakarta


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A REASON TO STAY IN BED by JED DOBLE photographs by DENNIE BENEDICT

Hie off on a quick romantic getaway to Bandung to enjoy the cool temperature and the culinary delights the city has to offer. After a full day of food hunting, you might want to stay at The Trans Luxury Hotel and relish the bed and the following morning’s fancy breakfast, in bed of course.

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C O V E R F E AT U R E

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andung has always been a foodie’s thrill destination. The city is full of food treats, from hawkers selling their traditional Sundanese street food, iconic family-run restaurants which have been in existence for decades, to stand-alone restaurants which feature well prepared and interesting dishes. The city never fails at giving visitors a great time, food-wise. For the foodies wanting to stay the night or the weekend, an excellent and pleasant hotel to stay at is The Trans Luxury Hotel on Jalan Gatot Subroto. Set within the Trans Studio Integrated Complex, beside the Trans Studio Mall and Trans Studio amusement park, the hotel features 280 rooms and suites. They have a brilliant all day dining restaurant which also hosts Bandung’s only Sunday brunch every week. Another foodie highlight is their fine dining restaurant and lounge called The 18th, aptly named because it sits on the hotels 18th and top floor. From there, dine with the an awesome view of Bandung plus the far off mountain range. I for one, would not mind spending the whole day in the Trans Hotel bed. It is firm to my liking, and you are surrounded 100% goose down pillows and 320 thread-count Egyptian cotton sheets. Very luxurious. This Valentine’s, The Trans Luxury Hotel Bandung offers it’s guest wanting to stay in bed a bit longer their special Breakfast in Bed set.. Chef de Cuisine Agus Sugandi prepares delectable Eggs Benedict served with smoked salmon on toasted English muffins. Also included in the set are freshly baked breads and croissants, golden waffles, a smoothie, fresh fruit, juice and coffee. Chef Agus, who has been stationed in hotels in Brunei and the United Arab Emirates before heading back to his native Bandung to working for The Trans Luxury Hotel shares with us his Eggs Benedict recipe. So whether you are in bed at the well-appointed Trans Hotel in Bandung or within the confines of your own bedroom, you can show your love for your special someone via a lovely breakfast in bed.

EGGS BENEDICT Serves 1

INGREDIENTS:

2 pcs Eggs 2 tbsp White wine vinegar 1 pc English Muffin, halved Butter 4 pcs Sliced Smoked Salmon Chopped Chives, for garnish For the hollandaise sauce: 1 tsp Lemon Juice 1 tsp White Wine Vinegar 2 tbsp Water 2 pcs Egg Yolks 70 g Unsalted Butter, Diced Dried oregano, to season Salt and white pepper, to season

STEPS

For the Poached Egg: • Combine the water and vinegar in small pot and bring slowly to the boil. • Add the egg and cook until the egg yolk is medium (6 minutes). • Remove from the pot very slowly. • Drain.

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To make the Hollandaise sauce: • Boil water in a pot. Find a heat proof bowl to fit snugly on top of the pot. • Place egg yolks in the bowl with the water. Whisk with a balloon wire whisk for 3 minutes. • Add the butter, a cube at a time, whisking continuously. • Once all the butter and the sauce has reached the right consistency, take off the heat. Add the lemon juice and white wine vinegar and season with salt, pepper and oregano. To Serve: • Toast the sliced English muffin. • Place on a place, top with the sliced smoked salmon. • Slowly place the eggs on top. • Drizzle the Hollandaise sauce over the eggs. • Garnish with chopped chives.


C O V E R F E AT U R E

THE TRANS LUXURY HOTEL | Jalan Jenderal Gatot Subroto, Bandung | +62 22 8734 8888 www.thetranshotel.com | Twitter: @TRANSluxuryHTL

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CHIN ESE N EW YEAR SPECIAL

A CHEF AND HIS LOVE BUG by RIAN FARISA photographs by DENNIE BENEDICT

Everybody has their own extra-curricular activities. Some turn to collectibles, others get involved in organizations or charities. The Park Lane Hotel’s chef Deden Gumilar shares with us his Volkswagen Kombi activities. But on top of that, we found also found out that the affable chef is also a romantic.

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ftentimes we find ourselves admiring the crafty culinary creations in a restaurant without really knowing who the mastermind behind it all. In my line of work, I happen to be fortunate enough to have that chance to get to know the players personally and appreciate their efforts directly. My visits to The Park Lane Hotel Jakarta have given me that particular enjoyment, especially from the grills of their Stix restaurant or the all-day dining options at Café One. However I never really had the chance to meet Executive Chef Deden Gumilar for some reason. Probably it was just a course of fate. One gloomy morning, I busted my way through Jakarta’s infamous hustle and bustle and seized the opportunity to meet the chef! He brought along his pride and joy – his Volkswagen Type 2 or what we often know as VW Kombi, and took us all for a small picnic on the park. Chef Deden has been in the thick of preparations for the reopening of Riva Grill, Bar and Terrace, so much so that he has been spending long hours in the office and kitchen. With Valentine’s approaching, he was thinking of throwing his wife a surprise on V Day, and we were invited to the ‘trial’! For many occasions, Chef Deden cooks

from his beloved car. He brings a portable stove, a small table, table ware, utensils and other chefs equipment. That morning while he prepared us the food, he told us his journey so far with his camper car. “Volkswagen has always been my thing and this Combi dates back since I was still in high school”, he admitted proudly. Truly, it’s rare to see VW Kombi nowadays considering the maintenance variables and how religious you need to take care of it, but Chef Deden enjoys the challenges and manages to keep it up and running. He has even given it a rustic touch by installing wooden panels inside the car to make it homey. “There was a time when I took her to office everyday but the traffic has been getting unbearable for the past few years”, he said. “So instead, I take it out only for club gatherings and picnics with my family”. Chef Deden says that he never uses his Kombi for long journeys like some club members he knows, he is afraid that the antique will not be able to withstand such a trip. Instead he usually takes his family for shorter trips around West Java. “Sometimes we take the trip for mere change of scenery and fresh air to Selabintana, just nearby Sukabumi, or to visit my family in Majalaya”, said the chef. On his way, the family would stop

THE PARK LANE JAKARTA | Jalan Casablanca Kav. 18, Jakarta | +62 21 828 2000 www.parklanejakarta.com | Facebook: The Park Lane Jakarta | Twitter/Instagram: @parklanejkt

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C O V E R F E AT U R E anywhere they want for a quick breakfast or brunch that he would prepare fresh in the Kombi. “My kid usually asks me to make something simple like fried noodles or fried eggs, but when I was alone for trip with my wife, we’d have something nice for a change”, he blushingly admitted. The romantic food he’d have with his wife would be something like we enjoyed during the picnicking that time - croissant filled with smoked salmon or slices of bread with pan-seared beef and onions. To make it fancier and more romantic, Chef Deden sometimes cooks beef steaks with herbs and eggs. While for almost the past two decades the chef has been working in several kitchens across the country with so many challenges to face, it turns out that Chef Deden retains a warm personality and love for his family. Perhaps only a handful of people would have thought that having a hobby could make someone become more romantic, and that’s what we found out from a chef like Deden Gumilar.

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W E N T T H E R E AT E T H AT

Romancing the Food: A DAY IN PARIS by RICHMOND BLANDO

“If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast.” ― Ernest Hemingway They say Paris is “foodie heaven.” Nothing could be farther from the truth, but the longer you stay the more you will come to understand that it is not just about food... it’s about Passion.

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W E N T T H E R E AT E T H AT

10am: Markets “Get up!” “What?” “I said GET UP! You can’t stay in bed, YOU ARE PARIS !!” This was the conversation happening in my head at 730 am on a Saturday morning. I was fighting the urge to sleep in at the 7° C weather. To make a long story short I DID pull myself out of bed and braved the cold and spent a another day in search for culinary discoveries. Mentioning that, “Paris is the most romantic city in the world” is a no-brainer but I have begun to truly understand that statement once I have walked the city streets and walked in restaurants in Champs-Élysées as well as the hidden paths of Bastille. So here are my recommendations if you were to spend just a weekend to satisfy your foodie urges.

9am: Breakfast

If there is one place I would recommend for coffee, it would be Coutume Café (47 Rue De Babylone). This small, unassuming cafe has a huge coffee roaster and distiller, open bags of imported beans and a barista flown in from NYC. Lucky enough, I visited on the 2nd Saturday of October where they ran a free coffee tasting sessions where locals learn the art of ‘cupping’ (sniffing, inhaling and tasting the coffee when it’s dry, wet and brewed). I got lost in translation but what a way to start a morning. www.coutumecafe.com

The phrase “best markets in Paris” was a frequent search I had put in Google before my trip. I love any kind of markets, be it a flea market, antique, bootleg or both wet and dry. I don’t buy much though, I just enjoy looking at the variety of items and hearing the sounds of vendors that shout and shriek for attention and occasionally snarl in their native tongue (either French or some Arabic language) whenever they catch me sneak a few clicks from my camera. I smile and walk away making the twirling gesture with my hand near my ear and shrugging my shoulders hoping that they understand that I don’t understand a word they are violently saying. On Sundays, don’t miss the Organic Market, which is just a few streets away (Le Marché Biologique, Boulevard Raspail Market). Running from Cherce-Midi to Rue De Rennes, it’s just €2.30 to get in and you’ll find mounds of fresh, organic produce. Walk 10 minutes down the road to Rue De Grennelle and sniff out Barthélemy (51 Rue Grenelle); the best cheese shop in Paris. Don’t leave without trying the coated chèvre (goat’s cheese) which is hand-rolled in cumin, paprika, raisins, nuts, cinnamon and caraway seeds. Non-Food related markets has a charm and food discoveries of their own. In the Antique market, Marche Vernaison there is a charming restaurant named Chez Louisette. Everything there seemes like it belongs in an antique market. The recipes, owners and from the look of it, even the décor and entertainment was authentically from the 1930’s. don't go for the food but for the experience of it.

Allen.G / Shutterstock.com

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1pm: Lunch

Go east, over the Pont Royal bridge and through the Jardin des Tuileries to the Les Halles district - home to the Rue Montorgueil food market. Lunch options in this district are endless. Fusion restaurants like Yam’tcha (4 Rue Sauval) will serve items like mussels and tofu salad, razor clams and foie gras, just the sound of it was delicious, but I am more of a traditionalist, so I head to Au Pied De Cochon (6 Rue Coquillere) which serves the best onion soup in Paris for €7. The thick gooey melted Gruyere cheese on top of a rich and salty onion soup. Oh it’s open 24 hours to. www.yamtcha.com, www.pieddecochon.com

8pm: Luxury dining

Recommending a place for dinner is tough, mainly because they are a lot of choices. Frankly for me, I enjoy sitting at any bistro and watch people pass me by while I sip on my Vin Chaud (Hot Wine). But if there was one place to go to with your significant other, it would be at Le 39V (39 Avenue George V). It is a stunning new rooftop restaurant just off the fashionable Avenue George V. I loved the open kitchen and the vegetable garden on the terrace, which grows lemons, orange, fresh mint and chillies. Just pray the Grand Marnier soufflé is on the menu – sweet and crisp on top with soft marshmallow underneath and a fiery pool of spirits at the bottom – a divine fusion of two of France’s best-loved exports. www.le39v.com

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T R I E D A N D TI P SI E D

Love Potion #9 by JED DOBLE photographs by AARON CIMARON

As KU DE TA Bali’s Bar Manager, Bruce Bartholomew, continues to be inspired by local produce. His philosophy is to exact the best and truest flavors out of the simplest of ingredients but also maintains the fine balance of flavors without overpowering his overall concoctions. This month, Bruce creates a colorful red tipple that is perfect for everyone to make at home for Valentine’s. It evokes the true essence of everything romantic.

LOVE POTION# 9 Serves 1 pitcher

INGREDIENTS: 120 ml 60 ml 60 ml 30 ml 4 pcs 1/2 pc 8 pcs 300 ml

Tanqueray Gin St Germain liqueur Raspberry Puree Sugar Syrup Lychees, chopped Orange, chopped Fresh Raspberries Prosecco

STEPS

• Start by filling a jug or pitcher with ice to the brim. • Pour all the ingredients in. • Finally, pour in the Prosecco gently, stir slowly so as not to lose it’s fizz. • Serve in tall glasses filled with ice. • Garnish with fresh raspberries.

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KU DE TA | Jl. Oberoi No.9 Seminyak Benoa Kuta Selatan Badung Bali, 80361, Indonesia +62 361 736969 | www.kudeta.net | Twitter: @kudetabali


T R I E D A N D TI P SI E D

WHAT WOMEN WANT Often, men have a hard time answering this question. If you ask me, I suggest plying the ladies with alcohol to get an easier answer. The perfect place for pre-dinner or afterwork cocktails is new PVT Cocktail & Champagne Bar in Singapore. Here modern day revelers transported into an intimate, 18th century European experience appealing to all the senses, created through luxuriously appointed furniture, an extensive list of artisan cocktails carefully paired with modern cuisine and an exclusively selected spirits. Bartender Caryn Cheah shares with us her signature cocktail.

WHAT WOMEN WANT Serves 1

INGREDIENTS: 2 pcs 30 ml 30 ml 45 ml 15 ml

Strawberries, tops removed and halved Fresh Milk Vanilla Syrup Vodka Freshly Squeezed Lemon

STEPS

• Place all ingredients in a cocktail shaker filled with ice and shake vigorously. • Strain and serve in a martini glass with a red or pink colored macaron.

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PVT COCKTAIL & CHAMPAGNE BAR | Pacific Plaza, No. 9 Scotts Road #01-01/03, Singapore +65 6734 0205 | Email: pvt@massive.sg


T H E FI N E R T H I N G S

DELIGHTFUL DAVA by JED DOBLE photographs by AKI

Chef Sebastian Arnold brings his personal style and flair to the Ayana Resort & Spa’s lotus-shaped Dava fine dining restaurant.


T H E FI N E R T H I N G S

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ocated amidst the Ayana Resort & Spa’s private villas and accessed by a tranquil floating garden, Dava has always been highly rated by common travelers, gourmands and local foodies. German chef Sebastian Arnold has recently taken over the reigns of Dava as Chef de Cuisine sans Chef Jusman So who has moved to sister property Rimba Jimbaran Bali. Young and bright faced Sebastian brings with him a wealth of experience to Dava. Born in Germany, Sebastian studied culinary in Dresden before moving to Munich where he worked for a few hotels. Then he moved to Muscat, Oman to work at the stunning Shangri-La’s Barr Al Jissah Resort and Spa at their luxurious Sultanah restaurant. While working there, Chef Sebastian was named as one of the best chefs in Oman. Then he moved to Kuala Lumpur to join the Sunway Resort Hotel & Spa, spending two years there and overseeing a number of restaurant outlets. Having just recently moved to Bali to join the Ayana Resort & Spa’s Dava, Chef Sebastian says he is slowly getting used to island life. He describes the Balinese people as very friendly and the local food inspiring. He has enjoyed the Balinese satay, nasi goreng and babi guling. Sebastian describes his cooking as very light and fresh, very French Mediterranean. He loves to cook seafood and is excited to cook with a lot of the fresh seafood Bali has to offer. “Like when I was working in the Middle East, I take flavors from the area and incorporate that in my cooking.” He plans to show more of his personality and style of cooking as he revamps the Dava menu. “I study the clientele, see what they want and also incorporate local flavors and use fresh produce,” Sebastian says. The day we were at Dava, chef Sebastian prepared a bright and flavorful cauliflower truffle puree, with sautéed scallops, spiced potato chips, which I thoroughly enjoyed. Next was a perfectly cooked Herbcrusted veal tenderloin, which he served with a unique purple sweet potato mash. To end the meal, I was delighted by his Chocolate fondant cake served with coconut ice cream. Head over to Dava to sample Chef Sebastian’s new menu and relish in the Mediterranean flavors he is known for.

DAVA, AYANA RESORT AND SPA | Jalan Karang Mas Sejahtera, Bali | +62 361 702222 www.ayanaresort.com | Email: fb.reservation@ayanaresort.com

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C U LT U R E

Love at first bite by RICHMOND BLANDO

Dating used to be complicated. It still is. Knowing about your date is half the battle. If you happen to date someone who knows his/her food here are a few tips to help you come out of the other end not only unscathed but even on the way to a budding relationship.

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C U LT U R E

Turn-Ons and Turn Offs

Turn-ONs 70%

If a date knows about wine pairings

56%

If a date offers a bite of his/her food

87%

Flirting with someone else

67%

Ordering for your date

62%

Asking to split the check

55%

Being picky when ordering

55%

Sharing a meal on the first date

52%

Using utensils incorrectly

Turn-OFFs

Top 5 Foodie Do’s and Don’ts • Don’t order long pasta like spaghetti. To avoid slurping and twirling, DO order penne or farfelle. • Don’t eat with your hands. So avoid ribs, crabs, corn burgers and pizza.

• Don’t order food rich in garlic or too spicy, one will give you bad breath the other will make you go to the toilet. • Don’t order food that might stain or get stuck between your teeth like corn or spinach. • Do plan your date. Look at the menu in advance, because some food might take longer to prepare. You may want preorder a paella or a souffle to avoid a long wait.

TAKE A CHANCE An adventerous palate in more important than an educated one

40%

YOU FIRST!

of singles will only order a drink if their date does

70%

YOU BOOZE, YOU LOSE

of women said it was a big turn off if their date drinks more than them

NEARLY

76%

says it’s a turn-off if their

32%

say a date’s lack of knowledge about food is a turn off

CLOSE MINDED CARNIVORES

30%

1 in 4 date has nothing to drink

say a date’s lack of desire for certain types of food is a turn off

of meat eaters said they would not date a vegetarian In comparison, only 4% of vegetarians said they would not date a meat eater

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TA K I N G I T TO T H E S T R E E T S

BUBUR AYAM SPECIAL BARITO by RIAN FARISA photographs by DENNIE BENEDICT

Bubur ayam or chicken porridge may be one of the oldest street foods you can find and this famous hawker on Jalan Barito will definitely satiate your cravings for this wonderful delight.

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I

n typical Indonesian residential areas, the faint sound of a bowl being tapped repeatedly with a spoon from afar is the tell tale signal of a hawker trying to draw attention of the neighborhood to buy its goods. The hawker’s type may vary, but bubur ayam hawkers usually reign over the mornings. As a kid when I heard that sound, I would usually go out of our house quickly with my mom to call over our favorite porridge hawker and then she buy me a bowl of hot and delicious bubur ayam for one hundred rupiahs only. As I come to my senses, I realize that that was really ancient history, as nowadays bubur ayam may cost around Rp 6,000 or more in Jakarta. So please don’t guess the year, ok? Although chicken porridge is considered as rather generic compared to other street foods, it retains a high number of fans and is a staple especially for breakfast. However, during our regular hunt for great street foods one early evening, we stumbled upon Bubur Ayam Special Barito that just opened its tent. Bubur Barito, people often call, is open for business until late at night to cater a casual yet hearty dinner for Jakartans who often get stuck in traffic around Blok M or Gandaria on their way down to the South. It has been around for twelve years, Pak Agus the owner, remains modest and runs the shop hands on. He puts up a tent upon the pavement like other typical semipermanent hawkers and after many years of lucrative business, he has taken up more space to cater to more people. ‘I have also prepared a permanent place nearby here in case we really need to move for some reasons’, Pak Agus assured me that Bubur Barito will always be there for everyone without excuse. Well, he has all the good reason to be proud of his business. It’s always full from the moment he opens around 4pm. As for the differences, instead of shredded chicken, he dices the meat to make it more fulfilling and replaces the kerupuk with plenty of cheese sticks on every bowl that he serves. I also prefer to have a raw egg to be mixed with my usual dose of bubur ayam. How about that for early dinner! So, the early birds get the best from Bubur Barito and you don’t want to be left behind by other hungry Jakartans because of this. Be sure to ask about anything you need from Pak Agus because he’s standing by there to ensure the best for his customers.


TA K I N G I T TO T H E S T R E E T S

It has been around for twelve years, Pak Agus the owner,

OPENING HOURS: Everyday, 3 pm – around 11 pm SPEND: IDR 15,000 – IDR 20,000 / person

BUBUR AYAM SPECIAL BARITO | Jalan Barito (opposite of Taman Langsat), Jakarta

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TA K I N G I T TO T H E S T R E E T S

SATE PADANG AJO RAMON by RIAN FARISA photographs by DENNIE BENEDICT

Nasi goreng may rule the streets at night among the oh-somany options for dinner. However, at times we often forget that there’s also a hero well-loved by everyone aside from soto, pecel, or bubur. Yes, there’s none other than a plate of tangy and flavorful sate padang for dinner and one of the most famous versions comes from Sate Padang Ajo Ramon.

A

s we all know, the usual satays in Indonesia, such as sate ayam or sate kambing, use mostly the meat part and is served with peanut sauce or sweet soy sauce accompanied with shallots and pickles. On the other hand, sate padang defines its own boundaries completely different with the rest of the satays. Firstly, when it comes to sate padang, everybody’s favorite meat part is the beef tongue because of its juiciness and texture. Not to mention that it works really well with the sauce’s characteristics. As a substitute for beef tongue, you can also ask for the offals or lean meat. All these usually come with rice cakes. Secondly, the sauce. Sate Padang Ajo Ramon comes from the coastal town of Pariaman and the sauce style from there is usually a tad spicier with less use of turmeric, making the sauce darker and somewhat fiery. The more common sauce comes from the Padang Panjang area which uses more turmeric, thus making it yellower. The sauce itself has a thick texture and is made from rice flour, offal broth, and local spices such as galangal, ginger, garlic, cumin, and curry powder. We’re all lucky that nowadays we can find Sate Padang Ajo Ramon in many places in Jakarta - from the original location at Pasar Santa to Jalan Cikajang, Jalan Gunung Sahari, Kelapa Gading, or even in the comfort of an air-conditioned mall like Pasaraya Grande Blok M. The stalls usually open up from 3:00 pm, patrons quickly come in to order the delicacy which is considered highly suitable for an early dinner and as a source of energy to fight the traffic back home after the office hours. The second generation family members now takes care of the business after Ajo (abang/older brother) Ramon started it since the 1980s and has grown up really fast for the past few years. The flavor suits many Jakartans although some say that if it’s the real stuff you’re looking for then one should head to Pariaman instead. Yes, that becomes our homework together foodies!

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TA K I N G I T TO T H E S T R E E T S

OPENING HOURS: Everyday, 3 pm – finish SPEND: IDR 20,000 – 30,000 / person

SATE PADANG AJO RAMON | Jalan Cipaku I - Pasar Santa and several other outlets around Jakarta | +62 813 1433 4666

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I CO N I C

BOGOR CAFÉ by RIAN FARISA photographs by DENNIE BENEDICT

One dish that is loved and enjoyed by many Indonesians as well as foreigners is the sop buntut or ox tail soup. And for the past 40 years, there is no other restaurant which everyone would point to for the best sop buntut but the iconic Bogor CafĂŠ a the Hotel Borobudur.

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I CO N I C

H

otel Borobudur holds a very special distinction in Jakarta. Not only is it one of the oldest hotels in the city, built on vast acres of land within the heart of Jakarta, and in close proximity to the city’s most famous tourist landmarks and government institutions, it also has, for food lovers, a great set of restaurants from different genres and supervised by local chefs. Bogor Café was inaugurated in 1974 and is widely known to have the best sop buntut in town. The specific reason behind the success and popularity of the café’s sop buntut can be traced back to a brilliant move back in the 1970s. Back then, a certain hawker stall selling sop buntut could be found just outside of the hotel, this stall was very popular and according to rumors, then Indonesian vice president Adam Malik was one of its regulars. After a while, the hotel management decided to ask the vendor to introduce the oxtail soup in the hotel instead and since then the legendary dish has been casting a magical spell upon the hearts of so many. At first, the hotel set up a trolley that served the oxtail soup just nearby the main buffet section, served directly for the customers by an attendant. The oxtail soup proved to be successful among the patrons and at that time, the daily consumption reached 75 kg. As time went by, the sop buntut gained more popularity and it is estimated to this day, Hotel Borobudur has sold around 2.5 million portions of sop buntut and firmly establishing claim to as

iconic and legendary. Now Hotel Borobudur serves around 350-400 kilos of ox tail a day for the oxtail soup and the buffet comes with all-you-can-eat oxtail soup. Since it started, the hotel has had to raise the quality of the ox tail and now only used top quality oxtails from Australia and New Zealand to make sure it has standard size, weight, and fat content. The quality of the meat has to be complemented also with the soup, which Bogor Café has consistently managed so far by using a strict recipe that incorporates Indonesian spices such as nutmeg, cloves, ginger and peppercorns. Aside from the original oxtail soup, Bogor Café also serves grilled oxtail and oxtail fried rice. As the hotel’s all day dining restaurant, Bogor Café also carries other cuisines, including the Japanese buffet, Indonesian dishes, and delightful desserts which include a wide selection of homemade ice cream that everyone would not want to miss. Because of the popularity and success of the Bogor Café sop buntut, from the time of Sukarno until the present, the hotel has decided to branch out to the malls, opening Bogor Café branches in Pacific Place and Pondok Indah malls. A singular fete which is unduplicated in Indonesia. Now patrons need not head over to Hotel Borobudur to enjoy their favorite sop buntut, they can just pop over to the malls. Hotel Borobudur renovated Bogor Café in 2005 to increase it’s space and accommodate a larger capacity of guests. Now it is ready to welcome a larger crowd

BOGOR CAFÉ | Hotel Borobudur | Jalan M. H. Thamrin Kav. 59, Jakarta | +62 21 3192 1111 www.hotelborobudur.com

of adoring fans of its celebrated sop buntut. Every year, during the Hotel Borobudur’s anniversary, one of its gifts to its patrons is a discount equivalent to the age of the hotel for it’s famed sop buntut. That, my dear foodies, is an annual opportunity you don’t want to miss.

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A F O O DI E ’ S L I F E

Trevor’s Treats by JED DOBLE photographs by DENNIE BENEDICT

Trevor MacKenzie, managing director of Exquisine System, which runs the Coca Group of restaurants including the Mango Tree chain of restaurants, is constantly traveling. His restaurants are found in 15 countries worldwide and are looking at adding three more countries this year. But his most cherished moments are at home with his children.

T

revor moved to Thailand almost 10 years ago. Hailing from Canada, Thailand was not an obvious choice for him to move to. He was working at a reputable restaurant in Vancouver but later on decided to take a sabbatical. He traveled around Asia on his way to Australia. On his way back to Canada, he stopped over at Bangkok to meet a friend. As luck and opportunity would have it, the Mango Tree group was looking for someone to head their franchising expansion, and he joined them. Opening this month in Jakarta is their Mango Tree Bistro, located at Plaza Senayan. We got to sit down with Trevor and had a brief chat with this foodie. It would be quite unusual that the head of a huge Thai restaurant chain would be Caucasian. This is where Trevor’s passions

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come through. He has traveled the length and breadth of Thailand to discover and understand the different regional cuisines they have. He has literally eaten his way across the country. He gets out of the big cities and goes to where the locals eat. He wants to understand where these dishes and recipes come from. He then brings back his findings and incorporates these into the menus of the restaurants. When I ask Trevor to talk about himself, he invariably talks about food again. He tells me that he was a cowboy when he was younger. He loves his steak and says that to him, the best place to eat steak is at his home, barbecued by himself. He says he never trusts other cooks to cook steaks the way he likes them. He tells me that if he is not working, one

of the hobbies that he is getting back into is mountain climbing. In fact, he is planning to trek up Mount Kilimanjaro this year as part of a charity event. Another topic which brings a sparkle into Trevor’s eyes are his children. It is all about his children. He has one who is turning five and another who is one year and two months. He says that all his free time is devoted to them. Seeing the smiles on their faces makes him happy that’s why he tries to get as much time as he can with them. He says that he takes on four to five countries a year to asses if the country is suitable for one of his restaurants. But he would definitely want to travel to South America, go into the Amazon. The diversity of the cultures and the unique foods and interesting ingredients thrill him.


A F O O DI E ’ S L I F E

MANGO TREE BISTROBAR | Plaza Senayan 5th Floor, Jalan Asia Afrika, Senayan, Jakarta

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A F O O DI E ’ S L I F E

Miss Hot Rod Queen by RIAN FARISA photographs by DENNIE BENEDICT

A multi-talented lady with an extreme infatuation towards food? Let us meet Ade Putri Paramadita, or known in the digital world as @missHOTRODqueen!

I

nitially, I got to know Ade Putri Paramadita because of her reputation as a radio presenter, having her own show about food. It’s a whole different perspective aside from TV, online, or print media because you basically can’t see the food. Her job to visualize it to her listeners made her a great storyteller. It’s hard to avoid hearing my stomach growl after listening Ade talk about food. When I met her in person, Ade

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apparently is this cool, slim girl with tattoos and piercings that made me swear that she looks more like a rockstar than a foodie! Well, in her spare time, she’s actually a road manager for a well-known indie rock band in Indonesia. But behind all these, she gets excited when it comes to food. Although working daily for a digital agency as a producer, she always spends her time wandering around many places with the food-lover community of Aku

Cinta Makanan Indonesia (ACMI) under the guidance of William Wongso. Alongside ACMI, Ade often goes out to scour traditional markets, participates in cooking classes, and as the organizer potluck events with other members. “My fascinations with Indonesian food is endless. You’ll always have a story behind every dish because of the complexity. When I was a kid, I learned about so many ingredients from A-Z but in the end, they’re all used for a single dish only!’, Ade said with eyes brimming with excitement. One of these days, she helps the catering business owned by her mother and as a buzzer to help promote her mother’s warung in Cipete that oftentimes closes after only three hours of lunch rampage. Cooking becomes something that’s so inherent in her family. ‘My favorites came from Balinese and Minahasan cuisines. From Bali, it’s any kind of lawar because I love how it tastes, and from Manado – the outrageous heat from any kind of woku dishes’, she admitted. ‘Balinese cuisine is just fantastic and even my friends called me Ade Bulung because I’m so in love with rujak bulung. As for my personal indulgence, take me out for good Bataknese babi arsik and the smoky se’i babi from Kupang!’ When I found out more, turns out that Ade has her own romantic way of enjoying a good time with her lover no matter what the food is. ‘For me, a romantic date is to try some place new whatever the food is. If it’s good then we’re gonna share the good news with everyone, but if it’s bad we’ll just laugh and enjoy our time together’, she said. I then asked her about one example of her bad experiences. ‘Well, one time I ordered this pasta with feta cheese and spinach back in an Italian warung when in Bali. When it comes, I can only find greasy pasta with only basils, no sign of feta and spinach at all! Me and him, we just laughed’, she said widely smiling.


A F O O DI E ’ S L I F E

Food dictionary: Lawar Balinese mixed vegetables dish with herbs, spices and coconut. Usually accompanied with meat. Woku Seafood dish with extensive use of spices, often making up half the dish. The ingredients consist of turmeric, ginger, lime leaves, chili peppers, lemongrass, and others. Se’i Babi Smoked pork, Eastern Nusa Tenggara-style. Babi Arsik Pork cooked using Indonesian usual spices and Bataknese specials like andaliman (Indonesian Sichuan pepper) and torch ginger with turmeric and chilis, making the dish yellow in color.

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M AYA ’ S M U S I N G

THE PERFECT ROMANTIC SANCTUARY by MAYA ALDI

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M AYA ’ S M U S I N G

Y

ou might remember the film Sideways, it was about a road trip to the Santa Ynez Valley, a wine county in the United States. However, I simply can’t get my mind over Margaret River. Probably it’s because that I always have that sentimental feeling about this beautiful wine county in particular, although I have had my share of good times in other wine regions, like Sonoma County or even Saint-Émilion. After my first visit to Margaret River in 2005, I couldn’t help but dream about my next visit to this beautiful destination. How I really wanted to go back. Recently, my wish was granted as I got that chance to visit again, just a few weeks ago. And I tell you, it was probably one of the best five days of my life. One can really have everything in one stop. By that I mean delicious food, fresh produce, great wine and fantastic beaches. So what to do first? Well, winery hopping should be the main agenda while you’re in Margaret River, the place probably has hundreds of vineyards. I encountered the top five Margaret River had to offer such as Cape Mentelle, Leeuwin Estate, Vasse Felix, Sandalford and Voyager. Here, you can sample the best wines they

Upon hearing that this month’s theme was on the romantic side, our resident chef-contributor Maya Aldy got excited and was thrilled to share about her recent escape to Margaret River on the Western coast of Australia. ‘It’s a one stop destination for a romantic getaway, a family trip and most of all, a foodie’s wonderland.’ produce and even enjoy a meal at their restaurants. Don’t forget to visit the micro wineries as well as they also have great potential. I had the amazing time when I decided to visit a new winery called Watershed for a wine lunch. It had majestic surroundings, a beautiful lawn, exposed stones and fields of lavender. It was such a dramatic scene, seeing the lavender all around you. The next thing I know, I was seated at a table by the window overlooking the vineyard and shared a delicious meal for two, and quickly consumed a bottle of rosé and viognier wines. Truly romantic. We also had the opportunity to visit Cape Mentelle winery. We reserved a spot for their outdoor movie night. With bean bags and blankets in tow, we settled in, had pizza with a bottle of Shiraz and enjoyed the flick! Next? Of course the beaches! It being summertime, it’s always nice to do something outdoorsy like swimming in the calm river mouth overlooking the wild ocean at Prevelly Beach or playing rugby with the locals. I enjoyed other beaches like Redgate and Gnarrabup, but the most dramatic sunset I had ever seen in my life was at Hamelin Bay Beach.

Picnicking is also a must-do while you’re there. Drop by at a local farmers market for the freshest organic produce and create your own salad or something light for the picnic or buy some sausages from the deli for the barbecue. Head to the park, use the communal grill for the meat and sausages, and have that lovely time sitting on a bench overlooking the sea. So now you know why Margaret River is very precious to me. They have everything that I love - from food, markets, picnic places, and wineries wherever you go. The weather is always nice and people there are awesome. Come to think of it, it’s just 6 hours away from Jakarta and you have a totally different scene! Well, better start to plan that romantic getaway then , you will definitely have a great time. I guarantee it! Bon voyage! Love,

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M AYA ’ S M U S I N G TIPS FROM MAYA: • Staying at B&Bs will make you interact with the local hosts and fellow tourists, thus giving you the advantage on where to visit to maximize your holiday. • Renting a car for the trip in Margaret River is highly recommended, especially if you want to do winery and beach hopping. • The best time to visit Margaret River is during summer or autumn. The weather is usually very nice around this time. • Usually most of the restaurants in the wineries are open only for lunch and reservation is a must, especially in famous vineyards. • Best to find a place to stay at the center of the town because it’s nearby the pubs, the farmers market, and information center.

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M AYA ’ S M U S I N G

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TRIED AND TESTED

WINNING OVER HEARTS by RIAN FARISA photographs by DENNIE BENEDICT

There is no better way to show your love for a person than to prepare an irresistible treat on your own. As the cliché says, there is no better way to a person’s heart that through his stomach! Pastry Chef Adithya Pratama shares his secret on how to win the heart of your significant other with his Raspberry Chocolate Tart.

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Email: pratamaadithya18@gmail.com


TRIED AND TESTED

G

rowing up in a family with hospitality background make it natural for Adithya Pratama to share the same passion that his father and mother. However his affairs with chocolate and pastry actually just started in 2009 when he started studies at Le Cordon Bleu in Sydney. While studying there, he developed his knowledge about wine and coffee while also seeking experiences at local pastry shops. Around a year later he decided to pursue his second degree at At-Sunrice GlobalChef Academy in Singapore. Becoming more confident with his skills, he embarked on a challenging journey as a pastry cook at Marina Bay Sands, Singapore. “It was a fruitful experience. Not only

did I have a chance to work in the main kitchen and MBS’ famous dessert shop – SweetSpot, but there were also rare opportunities like working together with Janice Wong of 2am:dessertbar and MOF’s Stephane Glacier”, Adith gleefully admitted. After around a year and a half working at MBS, Adithya decided to return home and start his own ventures in pastry consulting, travel writing, and as a food stylist while also assisting as a pastry chef and brand manager at a well-known pastry shop, Dapur Cokelat. The recipe Adithya shares with us has atouch of sophistication from its multi layers and playful flavors that come from the chocolate and raspberry while remaining relatively easy to make.

RASPBERRY CHOCOLATE TART

and let it rest for 15 minutes. • Cover the surface with baking paper and fill with baking beads/beans/rice and blindbake at 180C for 15 minutes. • Allow the tart to cool before removing it from the tin to reduce any breakage. Set aside. • For the Compote; in a saucepan, cook the frozen/pureed raspberry, sugar and lemon juice. Bring it to a boil. • Mix in a little bit of water with the cornstarch, mix in with the cooked puree. Cook until the compote thickens. • Set aside to cool. • For the ganache, bring the heavy cream to a boil in a saucepan. • Once boiled, pour the cream into the chocolate partially. Mix well until all the chocolate has melt and emulsified into a thick ganache consistency. • Immediately, put in the softened butter. Emulsify with hand blender. • To assemble; spread the compote at the bottom of the tart. Fill up to 1/3 of the height. • Pour in the ganache up to the brim of the tart. Let it set inside the fridge. • Upon serving, garnish with fresh raspberries and dust some icing sugar on top.

Serves 1 large tart tin

INGREDIENTS:

Chocolate Sugar Dough: 150gr Plain Flour 50gr Cocoa Powder 60gr Icing Sugar 2gr Salt 120gr Cold Butter, cubed 105gr Egg Dark Chocolate Ganache: 120gr Dark Chocolate Couverture 100gr Heavy Cream 30gr Butter, softened 2gr Salt Raspberry Compote: 250gr Frozen Raspberry or Raspberry Puree 80gr Sugar ½ no. Lemon Juice 10gr Cornstarch Garnishes: 1 punnet Fresh Raspberries To dust Icing sugar

STEPS

Method: • Prepare the Sugar Dough; sift together plain flour, cocoa powder, icing sugar and salt. • Rub in cold butter into the sifted dry ingredients until flaky. • Mix in the egg and gently knead into dough. DO NOT over knead. • Flatten the dough and cover with cling wrap. Let it rest in the fridge for 30 minutes. • With a rolling pin, roll out the dough into 5mm thickness. • Line the tart tin with the rolled out dough

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Tips: • Give your dough plenty of time to rest before baking; this will reduce the shrinkage during the baking process. • I use 70% Cocoa for this recipe to balance the tartness of the raspberry. Feel free to use anything lower if you prefer a sweeter chocolate. • You may skip the compote making process by replacing it with a good quality Raspberry Jam, but nothing beats a selfmade compote.


TRIED AND TESTED

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STUFF OF LEGENDS


STUFF OF LEGENDS

CHRIS JANSSEN – No Substitute for Passion by RICHMOND BLANDO photographs by DENNIE BENEDICT

I walked into Le Quartier on a cloudy day just before things would normally get busy for Chris’ new restaurant. I have not known Chris for very long, but every time we’ve met, I always walked away feeling like I learned something new about the culinary world. We had a very interesting chat.


STUFF OF LEGENDS

C

hris’ office had a collection of glassware and some antique collectibles that seemed to fit his character… something new and something old. We sat down across from each other and as I began asking him of what his first memory of on how he got into the business, he paused, looked down, pouted his lips in a subtle manner and then looked straight at me and said, “I never got asked to be in the business, my family was running a butchery and catering service in Belgium and we had to work there at an early age. In fact, school was secondary, if we had enough time after work then we do the school work, not the other way around. It was a different time and a different culture as a matter of fact, my first memory of my parents was not them holding my hand or watching TV but actually helping them with work. So my first food memory was no orgasmic experience, I didn’t have this big realization of how I want to be in the business. Why I became a chef? My older brother was being trained in the front of the house so I was left at the back of the house preparing things that would be needed for the food. I suppose that’s how I started really.” “I have been working since I was 11 years old,” he said with a tone of pride. “I got my F&B degree in Brussels at a later time, but I was rebellious when I was young and in that period I worked in a very successful and busy restaurant till I was 18 years old. I started as a dishwasher then moved to pots and then I moved to bussing tables and cleaning until I was involved with the food. Back then there were no titles really, if you worked at a restaurant… you work. Dishwashers would mop the floors and cooks sometimes wash the dishes. If there is work that needs to be done… you work as much as you can. It was hard but at the same time rewarding.” “Do you see the same kind of dedication today?” I asked, he smiled sheepishly and shook his head. “Okay, so why Indonesia? What brought you here?” “Belgium got too small for me. I was working in top restaurants all that time but I felt like I was not growing. So I moved to New York for two years, then to Los Angeles for another two and one year in San Francisco. That is where I met my wife then, who was Indone and that’s why I moved to Indonesia. That was 1989. I was involved in the opening of the restaurant in Le Meridien and after that I moved to Taiwan to open the Shangri-La, moved back here to open the Regent (now the Four Seasons) and then the Dharmawangsa, after which I started my own restaurants with Cassis then Ninety Nine and now, Le Quartier.” It was hard to sit there and not be somewhat impressed at Chris has

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accomplished. He was not only present when the culinary landscape in Jakarta was changing but he was actually part of the evolution process of the industry. “So what do you think of the restaurant Industry today?” “The industry as a whole has changed tremendously. There was a time when banner restaurants were only in hotels, even for Chinese and Japanese food. But today most people would go to malls and standing restaurants, you would rarely go to hotels these days. But even with all the amazing concepts you see today, I hold on to the core beliefs that a restaurant must maintain the two things: quality and consistency, quality and consistency of food, service and overall experience. Indonesian people are extremely service driven and that is a definite advantage.” When I asked him on what he would advice a young restaurateur or chef, without pause he said “PASSION.” “Passion and the understanding that it is an extremely tough business.” He continued. “There are too many glorified TV show chefs out there that make them disillusioned that they can break into the business with very unreal expectations. The truth is, you have to sacrifice a lot and you need to be willing to do that sacrifice. You need to work during weekends AND public holidays AND long hours. The irony is that a restaurant is a

stressful environment when it is full AND when it is empty. If you are able to do that month in and month out then you will reap the rewards. Maybe not in monetary terms but it is a very rewarding business.” “Would you advice Startup or Franchise?” “This is just me, but start your own first. Make it work, commit to it and don’t move too fast and then when you’ve made it grow, start another. Jakarta has unique challenges that other cities don’t have like traffic and skilled workers. But some people have great success in franchises, so like I said, it’s just me.” “As a final question let me just ask this simple question… Who is Chris Janssen?” “I’m a pain in the ass.” He laughed “But seriously, in a word… Passionate. It is something you need in this business. It is the one quality that will only help you grow in your emphasis in Quality, Consistency and Honesty.” I have met different people in my life. There are the romantics, those that are light hearted and oblivious about the world’s events, then there are the realists, those that have been hardened by experiences leaving them cynical and untrusting. Then there are people like Chris. A person who have stayed true to himself, unapologetic and yet candid in candor, a stickler for what he believes in and yet respects you enough for having a different view.


STUFF OF LEGENDS

LE QUARTIER | Jalan Gunawarman no. 34, Jakarta | +62 21 7274 8001 www.lequartier.co.id | Twitter: @lequartier窶開KT

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PA N T R Y 1 0 1

THE SPICE OF LIFE by RIAN FARISA

Bell pepper

Peperoncini

Jalapeño

Scofield Scale: 0 (none)

Scofield Scale: 0 - 500 (mild)

Scofield Scale: 2,500 – 10,000 (medium)

Who doesn’t love these wonderful fruits available in so many colors? The bell peppers are not only rich with nutrients but also possess that crunchy texture and sweetness that we all love to have in our dishes. The red bell pepper is simply the best you can get and is the most mature yet more nutritious among its yellow, green or orange counterparts. Recent studies show that it has over 30 different carotenoid nutrients and vitamins.

Considered as one of the wonders brought to Europe during early colonization of South America, peperoncini has since become popularly used in rustic Italian dishes or for instance the famous spaghetti aglio olio e peperoncino. Its mild heat level and sweet note are often used to lend more flavors in antipasti, pizza, salads and sandwiches.

Easily the famous pepper found in American and Mexican cuisines. Referred to as huachinango in Mexico, this pepper naturally develops scars in form of small brown lines and the more scars the more heat level you to expect. Aside from famously being made into chipotle (smoked jalapeño), it is often made into juice – believed to be a remedy for allergies and cardiovascular problems.

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PA N T R Y 1 0 1

To spice up the love month, we have decided to feature, the spice of life and Indonesia’s most favorite vegetable, the chili. Red and green chilies or peppers have long been considered to give an extra kick to boost both the flavor and the eater’s mood for centuries. Here we feature some of the famous chilies along with their Scoville scale ratings that determine their heat level.

Serrano

Bird’s eye chili

HABANERO

Scofield Scale: 10,000 – 25,000 (hot)

Scofield Scale: 50,000 – 100,000 (very hot)

Scofield Scale: 100,000 – 350,000 (exceptionally hot)

Undisputedly, it is the pride of Southeast Asian and especially here in Indonesia where it is called cabe rawit. While it may appear small and harmless but make no mistake, it packs a knockout punch for those who are not used to it. Cabe rawit is applied in many recipes here from simple fritters (or gorengan) to even more sophisticated dishes.

Undisputedly one of the hottest chilies among those naturally grown for commercial use, habanero is native to Mexico and is commonly used as an accompaniment in salsa as it possessed also the fruity and floral aromas, making it less notorious somehow. Aside from the heat, it boasts also of many nutritional values. Even so, you might want to think again before bracing yourself with its KO punch.

Native to mountainous regions of Mexico, these small peppers transform to red color as they mature. Serrano is often used in sauces, marinades, or salsas, and considered as the hotter substitute for jalapeño. A rule of thumb, the smaller the size then the hotter it gets. Just sharing a personal experience here - the dried version is also viciously spicy.

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W H AT C H E F E AT S

ASTRID ENRICKA by RIAN FARISA photographs by DENNIE BENEDICT

Grilled beef ribs with Balinese-style sauce and spices? That happens to be Astrid Enricka’s favorite when she took us for a guilty pleasure ride to Jalan Cibulan in Kebayoran Baru.

I

t’s interesting to see the emergence of young culinary enthusiasts who both excel as chefs or home cooks while also exploring the finer local or foreign cuisines. While achieving one of those may be too much for many, a young talent whom I had the opportunity to have dinner with sometime ago proved that she tackled those two aspects with ease but also happens to be a restaurateur as well! Astrid Enricka started her successful Acehnese cuisine restaurant almost a year ago and promoted ayam and bebek tangkap as their signature dishes, hence the name Atjeh Rayeuk or Aceh Raya given that the dishes come from that specific territory where Banda Aceh is located. Upon reaching Sapi Bali, she quickly made a confession, “It’s only natural for me to love the ribs here. You simply can’t find anything like this anywhere”. Well, from what I saw, we can simply enjoy your usual steak for an affordable price here but with a touch of Indonesian style. It’s a good hybrid formula and a good choice made by Astrid because it’s indeed delicious, although the restaurant seemed to be underrated somehow. By the way, I can see her enjoying the humongous ribs so much with warm rice and a plate of lawar – Balinese mixed vegetables with minced coconut. When asked about her other favorite restaurants, she reminisced a bit about Pak Datuk - a Minangnese restaurant back in Riau. “I was born and grew up in Dumai and have gone places since I was a teenager, but I never found Padang food as good as Pak Datuk’s!”. Well foodies, you might want to write the name down and make sure to visit the place if you happen to be there.

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SAPI BALI | Jalan Cibulan Raya no. 17A, Jakarta - Indonesia | +62 21 7278 6442


TRIED AND TESTED

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TRIED AND TESTED

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TRIED AND TESTED

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Foodie February 2014 Edition  

Being the month of Valentine’s, we also feature a number of interesting ways of how to celebrate with your loved ones this special, albeit q...

Foodie February 2014 Edition  

Being the month of Valentine’s, we also feature a number of interesting ways of how to celebrate with your loved ones this special, albeit q...

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