The Yak #58

B I A S A G R O U P. C O M | B A L I S E M I N Y A K - S A N U R - U B U D - B A T U B E L I G | J A K A R T A K E M A N G

匀漀 洀愀渀礀 瘀椀氀氀愀猀Ⰰ 猀漀 氀椀琀琀氀攀 琀椀洀攀⸀

圀攀ᤠ氀氀 栀攀氀瀀 礀漀甀 ǻ渀搀 琀栀攀 瀀攀爀昀攀挀琀 瘀椀氀氀愀 眀眀眀⸀洀椀渀椀猀琀爀礀漀昀瘀椀氀氀愀猀⸀挀漀洀

D E N I

F I R D A U S

Ph o t o A D IG U N A KHA R ISMAWA N

www.theyakmag.com

Volume fifty EIGHT MAR/APR/MAY 2018

The Yak Magazine Sophie Digby, Nigel Simmonds, Agustina Ardie, Michelle Lamb Creative Director Stuart Sullivan Sales & Marketing Peta Johnston, Shanty Wijaya Production Manager Evi Sri Rezeki Graphic Designers Irawan Zuhri, Ida Bagus Adi Accounting Julia Rulianti Distribution Made Marjana, Putu Widi Susanto, Gede Swastika, Made Rekayasa Publisher PT. L.I.P Licence AHU/47558/AH/01/01/2011

cover Photo: oscar munar

Advertising Enquiries Tel: (+62 361) 766 539, 0851 0043 1804, 0851 0043 1805, 0851 0043 1796 info@theyakmag.com sales@theyakmag.com Snail Mail & Walk Ins The Yak Magazine, Kompleks Perkantoran Simpang Siur Square, Jl. Setia Budi, Kuta, Bali 80361, Indonesia

OK you know the drill. No part of this publication may be copied or reproduced electronically or otherwise without prior permission from the Publisher.

Opinions expressed are those of the authors not the Publisher. The Publisher reserves the right to refuse advertising that does not comply with the magazine's design criteria. The Yak will not be held responsible for copyright infringements on images supplied directly by advertisers and/or contributors.

Check us out online, we’re awesome (if we do say so ourselves). Peace.

Magazine printed by Gramedia Outdoor assets by Supaprint © PT Luxury In Print www.theyakmag.com

The Yak Magazine

@theyakmagazine

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Archives, additional content and more at www.theyakmag.com

The Yak App – Bali's best listings guide – is available from the App Store and Google Play.

contents 18

[Re]Boot

22

Diary Days

24

Far Sighted

26

John Hardy Masterclass

30

Who’s In?

38

Yakety yak

dates with destiny

one world

passions

new in the hood

out of the box

Stuff Of Champions

100 18

44

Sergio Mora

50

Christian Graciel Mbumbet

52

Kelly Bug Ariella

54

Julien Thorax

56

BaliProd

60

artsake

people

people

people

duoview

passions

Oscar Munar

116

68

Omnia Day Club

74

Sumatran Swell

86

Ode To Africa

94

Perennially Paul Ropp

98

Watercress Ubud

100

50

newbies

travel

yak fashion

brands

oral pleasures

oral pleasures

Azul Beach Club

98

www.AtlasPearls.com.au

contents Omnibus, page 82: #youToo?

102

Glamp & Dine

104

Shima Teppanyaki

106

Oneeighty° at The Edge

108

Waterbom Events

110

Mase Kitchen and Wine bar

112

MyWarung

oral pleasures

oral pleasures

oral pleasures

oral pleasures

oral pleasures

oral pleasures

86 20

114

Happy Hours

116

Cocktails on Trend

120

Freixenet

122

The Trans Resort Bali

124

Karma Sanctum

126

Sukhavati

Big Six

constant wining

constant wining

venting in a villa

Brands

128

fashion freestyle

On Point

138

International Global Health

140

The Yak Awards 2017

142

What’s What

144

Tomorrow Never Dies

health

yak awards

ad directory

astro yak

spas

44

52

74

HANDCR AF T ED NAGA COLLEC T ION

Visit our Jewelry Workshop and Boutique in Ubud For inquiries and appointments, please contact Tel: +62 (0) 361 469 888 Email: visit@johnhardy.com Johnhardy.com/visit-us-in-bali @JohnHardyJewelry

@JohnHardyJewelry

@JohnHardy

Kapal Bamboo Ubud Boutique | The Mulia | The Ayana | DFS Bali Airport & Domestic Terminal

yakbak It is 2018, second quarter, and one movement that is growing around Asia has caught our eye. It is the [re] trend (best described as a many-sided campaign focused on our [Re]lationships with health, food, sustainability, equality and [Re] spect for others.

As many readers know The Yak has always been a [Re]actionary window to what is going on in Bali, and with this our #58th rendition we would love to reference you to some talented renegades and recently launched venues here within our pages.

We need to redouble our efforts when responding to the charities on our One World pages – giving back is part of recognizing a need and a cause.

We share responsibility and should be aware of where our money is spent … actively looking to see if this or that company, fashion house or restaurant is working towards being socially conscious.

This issue the focus is on Bambusee (sunnies) and their charitable efforts (of gifting sight to those less fortunate in the poorest parts of Indonesia) include fair trade, socially responsible sourcing of products and employing marginalised groups, this company is top in our reputable and respectable stakes.

And so to our New in The Hood, which represents the new kids on the block we turn pages into the Out of the Box section for some relevant designled items. Recognizing the talent that Bali attracts, our People interviews are immensely revelatory. Illustrator Sergio’s other-worldy imagination reacitivates ours. Christian, the original 2nd-chancer up-cycles and re-uses trash in revolutionary ways. Following these illuminati there is Julien Thorax, the BaliProd team (photos and videos galore) and the uber-talented Spanish-born Oscar with his amazing images revolving around some of the world most famous DJ’s.

Following, we introduce you to Bali’s new cliffclub, Omnia, and with a trip to Nias we take you to Once Upon A Hard Tile – a restorative journey by resistance travellers.

This issue’s Omnibus opens up the #MeToo can of worms to which we can only add two quotes from Lord Acton – a well-known 19th century British historian, politician and writer – who once remarked: “Despotic power is always accompanied by corruption of morality.” Reprehensible behaviour!

In fashion, we head to Africa and the need for an animal revolution, let’s recognize how close we humans are to wiping out some of the world’s most beautiful animals. Next up, please meet fashion guru Paul Ropp, who has always got it right, not only creating wearable collectibles but also uses 90 percent of his cloth offcuts to make and create other fashion forward items in order to reduce the waste and in turn shows reverence for the amount of effort that his global hand-weavers have made when creating Paul Ropp designed fabric.

Drawing to a close our Oral Pleasures showcases the islands repertoire of all things culinary and tasteful. Daily we will see cuisines consciously sourcing items locally and minimizing waste – olé to them at Watercress, Azul Beach Club, Sandat Glamping, Shima, Oneeighty, Mase and Waterbom.

And so to end this, we take some much-needed downtime in an Ayurvedic retreat to rest and recuperate before we check out which planets are revolving where, in our very own AstroYak. That said – and as always – this time may the [Re]force be with you.

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Dear Yak, I was delighted to be nominated as Best Photographer Of The Year at The Yak Awards. It means a lot to me personally, thank you very much, and thank you for your support.

Best regards, Pepe Arcos

Another winner. Mount Agung has now calmed down and the rain has stopped – so ... let’s party!

Well deserved sir! If you haven’t already, check out Pepe’s awesome underwater work at www.pepearcos.com

Dear Yak, Just wanted to say - your Yak App is brilliant! I have only just discovered it.

Best regards, Daniel Whittaker You da man Dan.

Dear Yak, I’m now back in the saddle at KILN, and just wanted to say how amazing it was to get The Yak Award for Best Restaurant. It’s been a bumpy journey into the F+B biz in Bali, just as you said it would be, but with Mt. Agung, leaky rooves and a rapid slow down post-summer, I was distinctly lacking any wind in my sails and questioning the wisdom of all we have undertaken. So when our name flashed up on that screen it was the most needed and brilliant feeling, some sense of vindication that we are good at what we do, and that all the work we have put in has been worth it.

Best regards, Jacques Dejardin Kiln

Dear Yak, Just got a copy of the latest Yak and thought I’d send you a quick thank you for a really fantastic article on The edge! I am so impressed with the final product and I sincerely appreciate all your hard work. Hope to see you all soon!

Best regards, Brenden Peace General Manager The edge You make us all look good Brenden.

Fabulous property.

In The Lap Of: Marky Ramone We were excited to see Marky Ramone (of, duh, The Ramones) play at The Hard Rock in Bali, and to meet him pre-show for a chinwag about mutual friends from back in the day. At which point it occurred to us ... so many years ago, Marky, and yet still so follicly exuberant? What is your secret, we inquired, instantly regretting the bald face cheek of our question. Instead we thrust a copy of our wiggish organ [waggish, surely - ed] into his sweaty drummer mitts and receded to cover our tracks at the back of the hall.

Gabba Gabba Hey! Or should we say: hair today, gone tomorrow...

We are available at TS-Store, Seminyak l www.espensalberghaute.com Office/Showroom +62361 8450643

calendar

fridge magnet fodder for the peripatetic.

BALI SPIRIT FESTIVAL Southeast Asia’s biggest celebration of world music, wellness and global community will kick off on April 2 with thousands of free-spirited folk converging in Ubud to take part in inspiring yoga and meditation classes, community marketplaces, kids activity zones and nightly live concerts under the stars. This year, the festival will feature over 200 workshops and seminars on everything from acro yoga to capoeira, crystal sound healing, clarity breathwork and activism. Tickets are available for the whole week, the weekend or just one day with special passes on offer for the Spirit Shuttle Bus and Breath of Bliss microfestival. Be sure not to miss the high-vibe music and dance extravaganza at the closing ceremony on April 8. www.balispiritfestival.com

BALI HOPE ULTRA About this time last year, Tom Hickman went from smoking about 20 cigarettes a day and drinking far too many gin and tonics to preparing to run Bali’s first ultramarathon. The Ubud-based expat wanted to clean up his act and do something more fulfilling with his life, so he teamed up with Classroom of Hope to create Bali Hope Ultra, an 84-kilometre ultramarathon starting in Tedjakula, North Bali and finishing in Canggu. Tom completed the journey on August 27, raising $10,000 to put seven Balinese children through primary school. Starting on May 24, Tom and a team of seasoned runners from around the globe will run the second Bali Hope Ultra in an effort to raise enough money to put 100 Balinese children through school. www.bali-hope.com

UBUD FOOD FESTIVAL Back for its fourth edition, the Ubud Food Festival will be cooking up fresh tastes and fresh ideas for culinary connoisseurs and curious eaters alike from April 13 to April 15 in various venues across Ubud. The theme this year is ‘Generasi Inovasi’, and it celebrates innovation across the entire spectrum of Indonesia’s food industry. Guests will include trailblazers and trendsetters who are finding new ways to protect food biodiversity, elevate Indonesian ingredients and recipes, and shine the spotlight on traditional and contemporary Indonesian dishes. The three-day festival program will include all sorts of gustatory events including cooking demos, panel discussions, hands-on workshops, a night market, film screenings and more. www.ubudfoodfestival.com

WAISAK For Buddhists in Indonesia, May 29 is a day to celebrate the life, death and enlightenment of the Buddha. Although there will be celebrations taking place all over the country, the best place to join in the festivities is at Borobudur in Java. On the morning of Waisak, thousands of monks and laypeople will gather at this ancient temple to honour the Buddha and his teachings with offerings of flowers, mantras and meditation sessions.

Come nightfall, the monks will lead a candlelit walk under the full moon to a designated spot where pilgrims will release 1,000 paper lanterns as a symbol of enlightenment.

IF YOU’RE IN SOUTH AFRICA… March 22 to March 30 – SA Eco Film Festival (Cape Town): The SA Eco Film Festival returns to Cape Town for its fifth year with a solid line-up of captivating, challenging and creative documentary films that encourage viewers to think about how we are connected not just to each other, but also to every level within the ecosystem. Past films in the Eco Film Festival have explored topics such as population growth and control, preservation of heritage seeds, climate change and mass migration. The selection for 2018 is set to be just as thought provoking with world-class films covering crucial contemporary issues that affect us all.

May 30 to June 3 – Distortion (Copenhagen): For five days every spring, Distortion transforms the streets of Copenhagen into one of the biggest parties on the continent with over 100,000 revellers celebrating music, art and club culture. The atmosphere has been described as ‘organized chaos’ with open-air stages for all genres of music, pop-up restaurants and bars, and eye-popping art installations. The parties continue well after dark with underground club events, and the whole thing culminates with a massive twoday rave at the Copenhagen Harbour. This will be Distortion’s 20th anniversary, so expect things to be even more lit than usual.

March 23 to March 24 – Cape Town International Jazz Festival: Now in its 19th year, the Cape Town International Jazz Festival is the biggest music event in sub-Saharan Africa, and renowned for hosting a slew of stars from around the globe. The line-up this year includes over 40 musicians playing on five stages including crooners, wailers and strummers such as Louis Moholo, Incognito, Manny Walters, Amanda Black and Miles Mosley to name just a few. There will also be unique festival events including the Golf with a Cause day, the Fashion and All That Jazz Gala Dinner, and the Duotone Photographic Exhibition with the theme of ‘Jazz in Motion’.

IF YOU’RE IN HONG KONG… March 1 to March 31 – Hong Kong Arts Month: It’s pretty rare to find a city that devotes an entire month to the arts, but that’s just how Hong Kong rolls. Throughout March there will be hundreds of artistic happenings taking place at venues across the city including operas, ballets, plays, film screenings, art installations and exhibitions. Art festivals and fairs not to miss include the prestigious Art Basel Hong Kong, the Asia Contemporary Art Show, and the HKwalls Street Art Festival. One thing is for sure—no matter where you turn in the city this March, there will be something to pique the senses and sensibilities.

IF YOU’RE IN DENMARK… April 30 to May 6 – International Viking Market (Ribe): History buffs and fans of the wildly popular Vikings TV series won’t want to miss the annual International Viking Market in Ribe, Denmark’s oldest town. Here over 500 warriors, craftspeople and townsfolk will gather along the banks of the Ribe River just like they did over 1,300 years ago. Breathe in the scent of wood smoke and horses as you peruse the stalls where artisans craft helmets and drinking horns, cooks concoct hearty stews, musicians play medieval tunes, and warriors battle in the fields and compete in Icelandic horse races.

April 6 to April 8 – Hong Kong Rugby Sevens: The first Hong Kong Sevens took place in 1976 with just 12 rugby teams and 3,000 people in attendance. Since then, it has grown into one of most anticipated sporting events in Asia with 28 elite rugby teams battling it out in front of 120,000 spectators in an effort to win the world’s biggest rugby purse.

Held over three days in April, this all-out rugby extravaganza is an event not to be missed with fast and furious games taking place on the Hong Kong Stadium paddock and fans reaching a fever pitch amid the carnival-like atmosphere in the stands.

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giving back

the gift of sight by Bambusee.

yuyun, left, and a hug from Yayasan Besi Pae.

Yuyun is a vibrant 13-year-old girl from an isolated village in Nusa Tenggara Timor who was born blind. Because of her condition, she attended a junior high school for people with disabilities in the Kabupaten capital of Soe, where she was taught to read Braille. Despite her bright nature and schooling, Yuyun was often teased, and she had little hope for her future.

Although Yuyun’s parents assumed she would always be blind, they decided on the off chance to take her to the Bambusee-sponsored sight testing and sight restoration clinic in Soe to see if her blindness was curable. To their surprise and delight, the ophthalmologist found that her blindness was the result of cataracts, and that it could in fact be treated with a simple operation.

Bambusee, with its partner Yayasan Besi Pae, assisted Yuyun to have the operation at the main hospital in the provincial capital of Kupang. Her right eye was operated on in October 2017 and her left eye will be operated on soon. Yuyun is ecstatic about the results and eagerly looking forward to the next operation.

She says, “I will now be able to live with my parents and brother and attend the local junior high school, as I can read and write like the other children and will no longer be teased by the other students. My dreams are now being fulfilled, as I hope to continue my studies and go to university. My only other hope is that my younger brother can also be operated on so that he can see better.”

Indonesia has the second highest incidence of blindness in the world and the highest in Southeast Asia with 1.5% of the population being blind compared to 0.3% in Thailand. Eighty percent of those who are deemed blind have curable blindness like Yuyun.

However, there are only about 2,000 ophthalmologists in Indonesia to help the three million people whose sight can be restored, and 75% of those ophthalmologists practice in Bali and Java. If you live in a rural area, you will most likely remain blind even though the national insurance program (BPJS) covers free operations.

To address this problem, Bambusee is working with the Balinese branch of Indonesian Eye Doctors and Udayana University to send medical teams to NTT to provide free eye tests and, if necessary, operations to restore sight. The ophthalmologists also train local doctors at the health clinics (Puskesmas) to 28

improve their skills in identifying curable blindness and treating patients postoperation.

Bambusee also provides ophthalmology students at Udayana University the opportunity to gain hands-on training so they can complete the practical hours they need to graduate. To date, Bambusee has supported over 500 cataract operations and provided over 1,000 eye tests. In addition, they have helped over 20 trainee ophthalmologists, which is significant considering only eight students are admitted to the specialist eye programme at Udayana University each year, and it takes a minimum of three years to complete the programme.

“Bambusee’s approach is not just to provide operations but to ensure more ophthalmologists are being trained to address the significant backlog,” says Justin Field, one of Bambusee’s founders. “Currently, CSR cataract programs only support about 80,000 operations a year, while approximately 230,000 people are going blind with curable conditions each year. The key to addressing this bottleneck is by assisting more ophthalmologists to graduate sooner rather than later. Through each sale of Bambusee sunglasses a proportion of our income is allocated to support our vision restoration program.”

Bambusee launched their unique, environmentally friendly sunglasses in Bali late last year. Each pair is handmade by skilled craftspeople in Indonesia using recycled or reclaimed wood, hand-quarried stone, and polycarbonate lenses. Apart from the lenses and spring-loaded hinges, all materials are sustainably sourced, and all craftspeople are offered fair working conditions. Bambusee’s partners also employ people living with HIV/AIDS, reformed drug users and other vulnerable groups.

Bambussee currently offers two collections that include gorgeous glasses framed in a combination of stone and wood and their sleek wood-only frames. You can peruse their website for the complete collections or purchase a pair or three at TS Suites, The Oberoi, W Bali and Seminyak Square. With each purchase you can rest assured that your stylish sunnies will not only look good, but also protect your eyes and potentially restore the vision of someone else’s. S.M. www.bambusee.com

passions

john hardy

masterclass stephanie mee joins jewellery artisans to learn from the masters. quality craftsmanship, above all.

For those in search of bling in Bali, John Hardy is often the first and last stop. After all, what lover of luxury could resist an exquisite handcrafted piece inspired by nature and made with authentic techniques passed down from Balinese royal courts? John Hardy has always upped the ante when it comes to one-of-a-kind jewellery, and now they’re taking bespoke luxury to a new level with their workshop tours and artisan masterclasses where you can make your own custom piece of John Hardy jewellery.

First a little bit of background about Bali’s most widely recognized jewellery brand.

The story begins when Canadian designer John Hardy visited Bali in the 1970s and became enamoured with the time-honoured jewellery-making traditions. In 1975, he established an artisan collective and began fusing new design concepts with traditional Balinese techniques. What started with just a few artists working out of John’s home quickly grew into a thriving business, and in 1996, John built the unique Mambal workshop where all the action happens today.

The John Hardy Artisan in Residence Workshop Masterclasses take place at this beautiful workshop and design headquarters, which is spread out over 400 acres in the lush jungles and rice paddies of Mambal. From the minute you step on the property, you can see that this is no ordinary jewellery-making workshop. Stone paths and wooden bridges lead you through tropical greenery, thatched roofs peek through the banyan trees, and a soaring bamboo structure houses the Kapal Bambu shop. There is even an organic garden on the premises.

Your day starts with an exclusive behind-the-scenes tour to learn about John Hardy’s unique eight-step jewellery-making process, parts of which have been passed down from the jewellers of Bali’s ancient courts. Each step is done entirely by hand, from the sketching and watercolour painting of the designs to the wax carving, master casting, assembly and stone setting. While touring the studio and workshop, you can see the designers and artisans working on new designs, weaving chains link by link and polishing finished pieces.

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During the tour, you will also learn about John Hardy’s commitment to community and the preservation of Balinese heritage. Of the 750 artisans at the workshop, many come from long lineages of jewellery makers, and they are encouraged to pass on their jewellery-making traditions to future generations. The company also takes on interns from the Jodie O’Shea orphanage and mentors them in a technique of their choice such as designing or wax carving. At the end of the internship, many students take on positions in the company.

Sustainability is also an integral component of the John Hardy ethos. As your stroll through the grounds, you will see that the impressive architecture is made with locally sourced, sustainable materials. The company’s commitment to preserving Bali’s landscape extends further with bamboo-planting initiatives aimed to offset the company’s carbon emissions. In addition, each piece of jewellery is made with recycled silver, reclaimed gold, and ethically sourced gemstones.

Now comes the really fun part – the chance to sit with the master artisans and create your own piece of John Hardy jewellery. This hands-on experience includes designing a back grill, rendering the design, carving the design in wax, and trying your hand at weaving a classic John Hardy chain. Your can also opt to design special pieces to take home such as a Bamboo Cuff, Men’s Pendant or Classic Chain Reversible Bracelet. These pieces will be finished and shipped to you within two weeks of the workshop.

The masterclass ends with an authentic Balinese lunch prepared by John Hardy’s five-star chef and shared with the design team and artisans. If you can believe it, this is an everyday occurrence at the workshop, as the company treats each employee to a healthy, nutritious lunch. As you dine on local dishes made with fresh produce from the organic garden and cooked in a traditional Balinese wood-burning oven, you can chat with the John Hardy team and truly immerse yourself in this inspirational place and community. www.johnhardy.com/visit-us-in-bali

JOHN HARDY BOUTIQUE AT AYANA John Hardy recently unveiled their third Bali boutique at the luxurious AYANA Resort and Spa Bali, and we couldn’t think of a more perfect location. The jewel-box boutique was designed around a central display that encourages visitors to navigate the space like the island of Bali itself, walking around its natural edges and exploring tactile moments of inspiration. True to founder John Hardy’s creative vision as an artist and environmental sculptor, the exquisite detail of the handcrafted jewelry is exhibited with bold authenticity – each piece, a work of art in and of itself. www.johnhardy.com

SOAP-FREE SKINCARE Sensatia Botanicals never ceases to amaze with their ultra-luxe skincare products made with all-natural ingredients. The latest to come out of their lab is the Rejuvenating Pomegranate Cleansing Oil, a gorgeous, nurturing facial cleanser that removes stubborn makeup and grime efficiently without the harshness of soap. The botanical blend includes pomegranate oil to protect skin against stressors, argan oil to moisturize, and magnolia berry extract to help reduce fine lines. Rich in antioxidants and phytonutrients, this lovely concoction is another Sensatia score that should be part of any Bali beauty’s skincare collection.

Tel: +62 363 430 1270 www.sensatia.com

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BIASA SPRING MENSWEAR COLLECTION Casual, contemporary and created for tropical climes, the BIASA Spring menswear collection will appeal to men of all ages who appreciate individual style.

The collection includes a wide selection of shirts in natural materials including linen, cotton voile and cotton jersey, as well as a new line of trousers and comfort-cut Bermudas. What appears simple at first glance reveals intricate artisan details like distinct zip detailing, pleat work, and hand-stitched elements. Always on trend and timeless, BIASA is the ideal resort-wear for discerning dressers. www.biasagroup.com

WYNDHAM DREAMLAND Nestled in nature among luxury beach clubs, an award-winning golf course and the famous Dreamland Beach, Wyndham Dreamland Bali is the perfect launch pad to explore the Bukit. With 177 rooms, plus one and two-bedroom villas with private pools, you’re spoiled for choice when it comes to accommodation. Then there are the two adults-only pools, children’s pools, a yoga studio, spa, the sleek Rayunan restaurant and the gorgeous Ulu Bar. Whether you decide to stay and play at the resort or step out for some world-class surfing, golfing or sightseeing, Wyndham Dreamland is the perfect Bali escape.

Tel: +62 361 446 3900 www.wyndhamdreamlandbali.com

DA MARIA

SUBCONTINENTAL SAUCERY IN SANUR Curry in Bali has recently launched its second restaurant overlooking the Bali Beach Golf Course, and Indian food fanatics in Sanur couldn’t be happier. Authenticity is the key here, as the talented chefs hail from India and are adept at creating classic Indian dishes with fresh local produce and spices imported from Kerala. Popular items include the vegetable pakoras, Alleppey fish curry and the crab and lobster masala. Swing by for a drink at the lively bar, sample one of their great value thali sets at lunch, or bring the whole family for a divine Indian feast. They also welcome corporate and private events.

Tel: +62 812 3789 2006 www.curryinbali.com

BOTTEGA ITALIANA BALI From the team behind Zibiru Restaurant in Seminyak comes a new concept in fastcasual eateries that answers the demand for good food at affordable prices. Introducing Bottega Italiana Bali, a boutique gourmet marketplace offering an array of Italian specialty foods, all homemade on location using premium, organic ingredients. From fresh pastas and traditional sauces to paninis, cured meats, wine and cheese, each dish represents a different region of Italy from the north to the south. You can find these gourmet havens in three locales: Seminyak, Canggu and Petitenget.

Tel: +62 822 3663 1302 www.bottegaitalianabali.com

SUNDAYS BEACH CLUB It seems like only yesterday Sundays Beach Club announced its partnership with acclaimed Australian chef James Viles, owner of the two-hatted restaurant Biota Dining in Bowral, NSW. Since then, the culinary crew has been whipping up new creations for your ocean-view dining pleasure. In addition to all the usual favourites, you can now sample delicious dishes like the ocean-caught seafood basket, falafel burger and lamb shish kebabs. Swing by on Friday and Saturday nights and you can also partake in Sundays Seafood Feast featuring an array of freshly grilled seafood best shared with friends and family.

Tel: +62 811 942 1110 www.sundaysbeachclub.com LA BOULANGERIE PARISIENNE Experience a slice of Paris in the heart of south Bali at La Boulangerie Parisienne, a chic new cafe offering authentic French pastries and all-day dining. Step inside the space and you find bright white brick archways, hanging chandeliers and baskets filled with freshly baked French bread. Grab a seat next to the windows and indulge in fluffy croissants, ricotta hotcakes, crab eggs benedict or a truffle croque monsieur. They also have an excellent selection of coffees made with a house blend by Primo and Perfecto from Filosofi Kopi.

Tel: +62 821 4635 2316 www.laboulangerieparisienne.com

RADISSON BLU BALI ULUWATU Indonesia’s first Radisson Blu has arrived on the Bukit and is already making waves for its innovative design, vibrant F&B offerings, and superior service adhering to their 100 per cent satisfaction guarantee. Inspired by the traditional Bali Aga village of Tenganan, the 111 deluxe rooms and 14 suites are laid out like a Balinese compound with shared social areas as well as plenty of privacy. Each room has either a balcony or sundeck, and the suites have gorgeous rooftop terraces with views of the ocean, pool or both. The resort also boasts two restaurants, three bars, a kid’s club and the SpaESC with a beautiful pool and world-class fitness centre.

Tel: +62 361 300 8888 www.radissonblue.com/resort-bali 36

HOMEWare HAVEN GW Interiors is known for their personalised approach to interior design, and they are now getting even more personal with their new homewares shop in Sanur. Here they draw on their keen eye for style to bring together a collection of on-trend colours, textures, fabrics and furniture that can be mixed and matched to create an atmosphere that will give your space its own personality. From cushions to candles, beautiful linens, unique placemats and accent pieces, they have everything you need to create a gorgeous home or business. The showroom is located at Jl Bypass Ngurah Rai 296 in Sanur, with on-site parking for your convenience.

Tel: +62 361 270 030 www.gwinteriors.com

COCOON MEDICAL SPA TURNS FIVE In the five years since it opened its doors, Cocoon Medical Spa has had much to celebrate, not least of which is the World Luxury Spa Award and Best Medical Spa in Asia by the World Spa Awards. Now to celebrate their fifth anniversary, they are launching 12 pampering promotions across their range of treatments including Botox, fillers, laser skin rejuvenation, detox, facials, massages and more. No matter what type of cosmetic and wellness treatments you seek, Cocoon Medical Spa is offering something for everyone at amazing prices all year long.

Tel: +62 811 388 2240 www.cocoonmedicalspa.com/treatment-promotions

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Chop Steakhouse by Chef Des The battle of the steaks has just been brought to new heights with the addition of a brand new, Manhattan-vibes steakhouse (Gudang-style) on Jl Raya Kuta #47. Within the seenbrick walls of CSH (Chop Steak House) Wagyu Meltique goes up against US Butcher steak and Black Angus. What is Wagyu Meltique? It’s a technique developed by Hokubee Co. Ltd (Japan) in 1982, inspired by the French method of “Piquer”. A ‘lardoire “ needle is used to infuse fats and herbs into the lean meat to enhance the flavour to phenomenal heights and tenderness – this is the method of “piquer”. Whilst the menu is paired back to offer a range of seven types of ‘eyes and ‘loins, BBQ beef ribs, bratwurst, steak and egg, chicken steak and salmon are also on the menu. Potatoes come in a trio of choices, truffled mash, wedges or French fries. Sides are green bean and corn, creamy English spinach, truffle mac and cheese or sautéed mushrooms. Now a good steak is great but having a sauce on the side ain’t bad either – these are tarragon béarnaise, vanilla smoked barbecue, spicy cheese, rosemary and peppercorn, or thyme-mushroom and cream… Open from 11am to 10pm. www.chopsteakhouseid.com

GET TEMPTED Contemporary Italian and Asian cuisines meet at Tempted, a funky new cafe brought to us by Federico Soccio of Settimo Cielo. Located on Jalan Lebak Sari Petitenget, the venue offers three different spaces for dining including The Desire, a sidewalk terrace lounge, The Passion for air-conditioned comfort, and The Satisfaction for al fresco dining with rice field views. On the menu you’ll find a fine selection Banfi wines and artisan cocktails created with housemade liqueurs, bitters, and essences. These compliment the modern Italian and Asian sharing plates, which feature a range of tempting textures and tastes.

Tel: +62 361 934 5651 www.temptedbali.com

SOULBYTES Nourish the body, mind and soul at SoulBytes, a hip new Seminyak spot that aims to be so much more than your run-of-the-mill cafe. Alongside innovative and original dishes made with the freshest, locally sourced produce and their own specialty coffee roasted on site, SoulBytes serves reminders to connect with others and lead rich and meaningful lives.

Each coffee is served with an inspiring quote by one of history’s great writers, SoulCards ask thought-provoking questions, and for each coffee sold, a percentage of sales goes to charity in an effort to spread kindness forward.

Tel: +62 823 4031 6387 www.soulbytesbali.com

IMPIANA PRIVATE VILLAS SEMINYAK Seeking a sleek hideaway in Seminyak? If so, Impiana Private Villas Seminyak is your spot. Formerly known as The Villas Bali Hotel & Spa, this gorgeous property is spread out over 600 square metres and boasts 50 private pool villas in one, two and threebedroom configurations. Also on site is the award-winning Prana Restaurant, the opulent Indian and Moroccan-themed Prana Spa, and the zen-like Chill Reflexology Spa. For those looking to escape further afield, Impiana also has a stunning property with six villas just steps from the beach in Cemagi, and will soon be unveiling their third Bali property in the serene hills of Ubud.

Tel: +62 361 730 840 www.impiana.com

SAN MIGUEL CERVEZA NEGRA For those who prefer dark beer over light, the options have always been pretty scant in Bali. Well now there’s a new dark beer in town brought to us by the San Miguel brewery.

Cerveza Negra is a full-bodied dark lager featuring a smooth, creamy foam and straightforward aromas of sweet roasted malt. As for the taste, this ebony elixir is big on flavour with a good balance of bitterness and notes of caramel and coffee. Already scoring fans in Jakarta, San Miguel’s Cerveza Negra will soon be hitting the taps at your favourite Bali bars. www.sanmiguelbrewery.com

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EXPERIENCE SLOW LIFE NEXT TO THE SEA Introducing Mano Beach House reborn. This chilled-out hangout on Petitenget Beach has recently undergone a transformation thanks to folks at the Leon Design Agency. Now reimagined as an intimate, easy-going place where free souls can gather, the space features fresh Mediterranean vibes and an all-day dining menu of vibrant Western and Asian dishes enhanced with archipelago spices. Swing by the restaurant any time of day for flavourful fare, chill out on the rooftop with an exotic cocktail, or stop by in the late afternoon to soak up one of Seminyak’s stunning sunsets.

Tel: +62 361 473 0874 www.facebook.com/manobeachhouse

stuff for modern life.

www.studioparas.com

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top: BIASA’s Spring 2018 Womenswear Collection www.biasagroup.com above: Bandanas by @heyloulou from IDR 7ok.

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Hand crafted and finely polished recycled teak frame fitted with non-polarised CE certified grey lenses. www.bambusee.com

John Hardy Legend Naga Gold and Silver Coil

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Bracelet with Blue Sapphire Eyes $4,900

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marle canggu tee - IDR395k available in four different colours: lagoon, raptura rose, mineral yellow, winter sky. www.deuscustoms.com

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Hay que regar el jardĂ­n, 2011

sought out by philippe starck he once painted a krishna on a flying flan ... welcome to the world of sergio mora.

artsake

“MORALAND is a country ruled with an iron hand by Sergio Mora, the terrible dictator who forces his citizens to live in extreme poetry, mortal luminosity, totalitarian humor, industrious elegance, dangerous benevolence and amusing absolutism. Worse yet, that state is a state of being. A state condemned to sublime happiness. The rest of the world is worried.“ - PHILIPPE STARCK. Sergio, that’s all Mr. Starck’s praise. When and how did you meet him?

In 2016. His studio contacted me to collaborate on two decoration projects. Apparently they got to know my work thanks to the Spanish architect Juli Capella. Anyway I went to meet PS in Paris and he told me about the project – designing tile murals to cover the walls, floors and ceilings of two restaurants for Chef José Andrés, one in Miami and one in NY. And if that wasn’t enough, he gave me total creative freedom. A dream come true.

Your work deserves the attention. Tell us a little more about Moraland, where it’s at and how it’s inspired.

It was Starck who baptized my universe with the name Moraland. For me it’s a territory that has been taking shape little by little over the course of many years. It’s a universe that is forming with its own codes, a world in which everything is possible, and in which there is a balance between poetry and humour.

Were comics a big inspiration when you were growing up?

Well, yes. When I was a child I was always reading comics and I loved cartoons and television in general. I also started painting in oil when I was very young – my parents gave me an oil set at eight or nine years old. I guess you can see the rest in the work.

So it all started from such a young age. When did you decide you wanted to focus on illustration?

I studied at Llotja, the school of arts and crafts in Barcelona, and I think I chose to specialise in illustration because the school was in the urban centre of the city, and I liked to go there every day. Illustration was all around me, it kind of crept in.

Dr. Spock doing yoga in front of a dinosaur and a volcano.

Please explain your work “Space Hula Yogasan”.

Some years ago I took up yoga and it changed my life. But yoga is usually associated with a New Age aesthetic with which I do not identify, so the idea has always been to take yoga to my universe and give it a pop and a surreal tint. Spock and Bowie both reoccur in my work, often in a scenario that combines cosmic aesthetics with Tiki.

Righto. We’re sure that everything is pretty free in art class in Spain, but have you ever been told: ‘MORA, STOP

MAKING THESE RIDICULOUS DRAWINGS! Maybe an art teacher? Or a father?

Ha ha, but the truth is - no. People have always encouraged me to do draw, paint, illustrate. I guess they like the work.

You have won a Grammy, nothing less. Congratulations.

Well thank you very much. I won it for the Best Design 2016 for the animation “El poeta Halley” of Love of Lesbian. You can check it out here bit.ly/2zGdjwf Great work it is too. Ok so ... Palm trees, frangipani flowers, tigers, volcanoes ... they all appear in your work.

Have you ever been to Bali or Indonesia before? You’d fit in well.

Sadly I have never been but I would very much like to visit! So if there are any good gallerist in Bali reading this they have my permission to invite me to exhibit :) [We put him in touch with the gallery at Deus, so let’s see] Some of the girls you feature remind us of those first sailor tattoos ... what else do you see and think, damn, they did it better back then!

I look to all sides: the past, the present and the future.

You find interesting things everywhere. I believe that as an artist one must be permeable to all kinds of sources. And so I keep an open mind.

What’s your view on the problems now facing Catalonia? Do you ever get political in your art?

The situation in Catalonia is reaching its climax, but I am not a supporter of independence. Nowadays looking to the future implies breaking down borders, not creating new ones. I think we must develop a broad view, a planetary consciousness, planetary. We are all in the same boat floating in space, why fight it?

What’s the strangest thing you have ever put in a picture?

Not sure, but one painting comes to mind from 2004 in which, among other things, a Krishna appeared on a flying flan.

Lol. And, finally, Sergio: what would you be doing if you weren’t covered in paint all day long?

Probably directing films, or a writing ... maybe a singer?

There’s still time. I bought an electric guitar last week and now I am taking classes!

Best of luck with that and thanks so much for your time.

It’s my pleasure and thank you for your interest in my work. T.S. www.sergiomora.com

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One man’s (or gal’s) trash can end-up another man’s thing of beauty, thanks to acclaimed fashion designer Christian Graciel Mbumbet, who is inspired enough to transform old shells and wood salvaged in Indonesia into high quality, luxury jewellery, bags and accessories, looking about as far removed from rubbish as one can get.

Christian’s limited collection of artisan products retail exclusively in a select tally of upscale boutiques, which have included some of New York, London and Paris’ finest; currently the likes of Namu, Jungle Fish and AMAN in Indonesia, although many orders are bespoke.

Amazingly, this beautifully groomed, cultured designer enjoys personally scavenging through dumpsters (albeit helped by a dedicated posse sourcing and collecting natural rubbish across the archipelago); coming from an impoverished background, however, Christian never forgets his African roots, finding it both a necessity and inspiring to trawl through the bins. Refreshingly down to earth, Christian finds beauty in everything: “I get inspired by everything that’s old, everything that has already had a life. I recover wood scraps, even old roots, to transform into bags,” he enthuses. “Look around you, open your eyes, see what you can find, even the imperfect is unique!”

This ‘second life for trash’ element is intertwined with Christian’s own second chance of life; pronounced dead as a newborn in 1970, he was unceremoniously bundled in a hospital backroom before being miraculously revived by a sharp-eyed medical student. Perhaps one reason Christian is passionate about giving the discarded a second life.

Christian had already tasted success before discovering Indonesia, but it was once here that he was able to unleash his signature recycled designs. Leaving his native Cameroon for Paris aged just 17, he sought a better life for himself and his family: “Africa was not made for me. I had a duty to look elsewhere for what, spiritually and materially, I didn’t have.” After training as a designer and pattern maker, he scored an internship at Balmain fashion house, followed by a decade working as freelance fashion designer in the creative workshops of major fashion brands in Paris, including Zara and H&M. But as an ‘artist of the soul’ and yearning for more creative freedom, Christian launched his own fashion accessories brand, CG Christian Graciel, in 2003 in Paris, his adopted home city.

As if the stars aligned, Christian was introduced to Indonesia by a resident friend, French furniture designer, Jerome Abel Seguin. On his first trip in 2002, this surprisingly humble, somewhat shy designer was struck by Indonesia’s natural beauty, and strolling along a white beach in Sumbawa, he saw a mass of white sea snail shells, tossed aside by locals after eating the juicy mollusc inhabitants – and he had his Oprah Moment.

“I picked up a shell devoured by the sea, put it on my finger and suddenly felt compelled to give it a second life and turn it into a ring! “ Christian recalls.

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Inspired by nature’s jewels, assisted by local artisans, Christian began creating chunky shell rings from Sumbawa’s shells, scrupulously cleaned, chiselled and polished to a glossy sheen. Soon after, his stunning boxed set of Indonesian shell rings won him the prestigious Prix Découvertes at Maison et Objet 2003, an international design and lifestyle trade fair held annually in Paris; recognition that helped propel the newly launched CG Christian Graciel brand.

This Sumbawan shell range has since expanded to earrings, pendants and napkin holders; he also works with shimmering Mother of Pearl, farmed in Lombok; the shells cut and shaped into two large pieces joined together with genuine leather and, like the shell rings, silver or gold plate, creating a clam-like effect for elegant clutch bags.

Other equally exquisite creations cover jewellery pieces, belt buckles and more.

Christian’s fabulous signature collection of contemporary wooden hand-bags are again, magically transformed, this time from discarded wood sourced in Java, Bali, Lombok and Sumbawa, from dumpsters, rubbish and building sites, designer and sculptor’s wood cast-offs and so on. These 100 percent old, recycled or repurposed woods – mainly teak, burl, rosewood and soar wood – are cut, polished and melded together with leather as hard cases.

Striking wooden accessories cover unisex necklaces, belt buckles and tribal-style cuff bracelets – even the brand’s business cards are made from recycled wood.

“I like working with raw, natural materials, they enable me to get up-close to nature,” Christian enthuses. “Natural objects, with their uniqueness and soul, inspire me. Old wood has so much character.

Whatever part of a tree you use, each piece is individual and their veining magnificent.”

His luxurious, quality products are all naturally and ecologically made without any chemicals or artificial properties. No mass or workshop production here; rather a small-scale enterprise, each oneof-a- kind product lovingly hand-made by craftsmen in Bali, whom Christian has personally selected and works closely with, during months spent on the island.

Indonesia’s repurposed woods even end-up as contemporarystyle wooden accessories in the sales offices, airport check-in counters and in-flight for ECAir (Equatorial Congo Airlines), part of a longrunning design collaboration. Continually inspired, Christian’s other projects include a joint design collaboration producing brightly coloured “One Letter” tote bags from recycled plastic waste and his distinctive clothing line, exceptionally hand-made with organic cottons and natural fibres.

“My goal is to show these bags can be as beautiful as buying something new.” www.christiangraciel.com

second chance Katie Truman meets christian Graciel Mbumbet, a designer who’s passion is finding beauty in “everything that’s old, everything that has already had a life.” photo by dasha.

loving life.

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people bali baby kelly ‘bug’ ariella spreads her wings with air fest. images ryerson anselmo words tony stanton.

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Kelly Bug Ariella … shall we start with that name? There’s a lot going on there lol. Bug? I was given the nick name “Bug” by a very good friend of mine from Melbourne and I kind of just stuck with it. Ariella is actually my middle name, not last.

Tell us about your parents and how you grew up…

I’m of mixed blood or campur, as you would say in Indonesian. My mom is from Manado and Padang and my dad is American. My parents met in Yogyakarta where I was born and lived for nine years before moving to Bali.

Did you ever live in a city?

Yes I have! After finishing high school in Bali I moved to Melbourne for four years where I studied graphic design and photography. I totally fell in love with the city and would love to spend more time there in the near future.

You’re currently involved with the Air Festival, right? What’s that about, and when and how did it come to life?

Air Festival was founded by myself and a group of friends in 2014. The festival started out as an even more intimate event. The original team, comprised of myself, Tiago Oudman, Walker Barnard, Sylvie Foret and Alexander Bonkas - we all have virtually lifelong roots in underground dance music and started the party with a “ let’s just do this and see what happens kind of attitude”. Fast forward four years and The Air Festival has established itself as one of the foremost gatherings of visionaries, musicians, artists and dancers in the region. Its two stages merge underground dance music culture with ceremony and sacredness, creating an unforgettable three-day experience in which friendships are forged, hearts are opened and life is affirmed.

You’ve decided to move it to Bali this year, away from its original home on Gili Air. Why is that?

Recently, we learned that Air Festival’s home on Gili Air will be undergoing extensive renovations throughout 2018. Beginning in March, local authorities are scheduled to demolish numerous ocean front buildings that have surpassed the legal high tide building mark. For us, this means that our beautiful dancefloor under the stars will most likely be clogged by rubble, and that our beach will be inaccessible due to the mess.

And so we made a tough call and decided to embrace change, accepting that Air Festival’s home-base is getting a makeover and that it will be even more awesome when we return in 2019. So this year we are taking a temporary breather from our beloved Gili Air and moving just a hop, skip and jump away to La Brisa on Echo Beach.

For those of you already in Bali, you may have already been to this epic, super-eco beach club on Canggu’s Echo Beach.

For Air Festival, La Brisa will be expanding to take over the northern half of the beach area, as well as some beautiful and until-now hidden property. We are so grateful for this space! Two stages, plus extra magic in the daytime and we’ll be able to go virtually around the clock.

House-n-Techno, Disco and Cacao, live music, slow and organic beats, transformational workshops and vibrant yoga, not to mention legendary surfing, all within the same few hectares.

If we were to wander down to the beach and find the festival going on, what would be our first impression?

A futuristic beach land utopia!

What would be the strangest thing we would find?

Merlin the wizard (no joke he has showed up before!)

What would be the tastiest thing we would find?

A delicious meal from one of our food stalls! Think vegan baos with sweet potato fries washed down with a turmeric elixir.

Other than the festival, what else have you been involved in?

I have been involved in many different projects from launching a new events collective called Basement Love to modelling, styling and even creating my own 100% natural skin care line. I feel like I’m always doing a million things at once!

We’ve seen you as the face behind a lingerie line in Bali have we not?

Ah yes you have, that was for my friend Maikhan’s beautiful lingerie brand, probably my favourite on the island!

Describe yourself in three words.

Dreamer, passionate and creative.

You’re on a long drive at night in the desert. You go through a canyon and the road is completely blocked by a large injured animal. You can’t get around it in your truck. It’s six hours back to civilization and one hour onwards to your destination. What do you do?

Firstly I would get out of the truck and help the animal, secondly I would try to put it in my truck and If I was unable to do that I would try to get some help because I doubt that I would be able to put a large injured animal in a truck on my own! I’m not one to leave an injured animal on its own – I would have to help it.

Finally Kelly, what’s your ultimate vision for Air Festival?

To create a space where people can lose / find themselves, express themselves free of judgement and have deep soul connections with others and the music. Eventually I would also like to see the Festival moving to its own island (we have a few in mind that I don’t want to name yet!) and morph into it. www.airfestival.net

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people

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N E I L J U X A R O T H man hard Horst Words: Ric ar Munar Image: Osc

flame on.

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duo view the boys at bali’s top end photo and video production agency Baliprod shoot the breeze with the yak’s tony stanton. photos: oscar munar. josh patil, left, and omri ben-canaan.

Right you pair. First up – how did you two meet?

Josh: A while back, our third partner (Romain Cailliez) and I met while working together on a fashion photoshoot. I was the photographer and he was the videographer. We instantly got along and formed a new friendship geeking out about photo and video gear. Almost a year later, Romain introduced Omri and I, and the idea of Baliprod took flight.

Omri: That’s the story!

Where are you both from, and when was the first time you picked up a camera?

Omri: I am originally from Paris, France. I was working in the film industry there for many years. This was always an inspiration for my creative side.

Josh: I’m from Minneapolis, Minnesota originally, but I moved to Los Angeles, California to pursue a career in production when I was 20 years old. I was working in casting and as a producer at the time. The warehouse converted living-space I inhabited in downtown Los Angeles housed some pretty awesome creatives. I learned a bit about the art of photography from them, and then moved on to start my own business.

How cool is that! Ok so what is Baliprod all about?

Josh: Baliprod operates as a Photo and Video Production Agency, but to us it is so much more than that. Our goal is to be the bridge that opens up Bali’s wonderful culture and beautiful locations to the outside world. In turn this brings more attention to Bali as a tourist destination and helps with the local economy as well.

Omri: All of the above. I’d like to add that one of our goals is to make Bali known to foreign production companies around the world. A lot of European productions for instance are shot in Cape Town. We believe that Bali has everything a place like Cape Town has to offer and more. We shot our fair share of TV commercials recently, and all of our clients are 60

amazed at the potential the island has, not to mention the rest of Indonesia.

What makes Baliprod different from the other video making individuals and organisations out there?

Omri: There are only a handful of established production agencies in Bali. Legit ones I mean. The rest of the scene is held by freelancers, a lot of them foreigners who come and go and don’t have the full power of a proper production house. I guess one of the differences with our dear competitors is that we are probably the only foreign-held production house in Bali. The language or cultural barrier is not an issue anymore hence our foreign clients feel at home when they work with us. We also like to think we deliver great content, of course.

Josh: One of the major differences for me is our approach. We like to think of ourselves as the “cool guys” of production. We follow trends online and off to offer our clients unique content and jaw-dropping locations to match their brand’s style.

How much of your work is selling the paradise dream to those poor lonely souls currently suffering a European winter?

Josh: More than you can imagine. While it isn’t a core strategy of our business, many of our clients are happy to pitch Bali as a location for their project. It just so happens that their country may or may not be completely frozen at the time.

How many of you are there at any one time in the studio?

Omri: It fluctuates with the shoots. On a non shoot day we have a team of about 20 people working full time. On shoot days the team increases to about 40. We love our staff.

We are like a big family. We actually spend most of our free time with them doing outings and fun stuff.

Josh: We’ve been blessed with a really great team here at Baliprod. We’ve spent a year

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curating the best that Bali has to offer and integrating them into our crew. One big happy Bali family.

What’s the best shoot you’ve ever done in Bali?

Omri: There is no best shoot really. Every shoot is a different adventure. They always come with their share of challenges and last minute issues to solve in no time. I have great memories from every shoot we’ve done. It’s also super nice to meet new teams… or recurring ones. 99% of our clients become good friends so it’s super nice when they come back too.

What’s the worst?

Josh: The worst? We are in Bali! Everyday is paradise, and we are lucky to be here. The only thing that puts a damper on our schedule at times is the awesome Bali traffic.

How do you make videos and photos stand out in this day and age? It seems everyone with an iPhone is a filmmaker.

Omri: Sure, you can make great stuff with your iPhone, but it takes more than that for a video to look amazing. It’s more of an alchemy between talent, crew, light, equipment and the location you are shooting. iPhones can’t do all this. But, we can.

Josh: I totally agree with Omri on this. In 2018, we are at the point where content is

everywhere and everyone can generate their own. That being said, the words “Production Value” can go a long way. I have to say that I’m guilty of traveling to some pretty incredible places around the world and only capturing moments with my iPhone. But the level of detail you can catch with a cinema-grade camera is insane. There is a reason they cost so much, and if you can utilize equipment correctly, it is absolutely worth it.

What is your work ethos at Baliprod?

Josh: Do what you love and love what you do! We push our team to get their input on how to grow our brand and business. But the biggest thing for us is placing people in positions where they are doing what they want to do… and having fun doing it.

Don’t you ever get sick of the long nights in an editing suite?

Omri: Luckily we have staff for that…

Josh: Omri is a liar, he practically lives in our office. Unfortunately or fortunately, we chose a career with never-ending hours. It’s one of the perks/downfalls of what we do. We take it for what it is, but when we are working on a project, we’re pretty excited to see the final product. I’d say that keeps us motivated to stay long nights in our edit bay.

We remember the days when video production was all about the high-end …

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high-end clients, high-end budgets, high-end expense accounts … where did it all go wrong?

Omri: It didn’t go wrong really, the market pivoted towards something else. Back in the day there were only a few TV channels and no smart phones or internet. The game is altogether different today with the plethora of screens you can watch every day. These screens must show something. We create it.

Josh: For me I am very happy with the way the production industry has shaped over the years. It took a lot of power from the big brands and into the hands of consumers.

This allowed for many small businesses to become overnight successes thanks to social media. I think consumers are smarter than ever and it has forced companies to become a little bit more creative with their approach.

You were kind enough to shoot The Yak Awards this year and we will be collaborating on a few exciting projects in 2018 … why did you contact us, and what synergy do you think we have as companies?

Josh: Baliprod and The Yak have many things in common. We are both on the forefront of our industries and pushing unique content out to the world. I think we are both forwardthinking in our approach to keep Bali fresh, and show the world that although Bali is a small island, we can compete with the top production cities in the world.

Omri: We’ve been reading The Yak for many years now and love it. Ahah!

Your website is so cool. Simple, but cool. And it works so well, even with prompts to bring you back to the tab in your browser if you get distracted and look elsewhere.

So let’s just say you seem pretty soc med savvy for a couple of cameraheads.

Josh: I’ll have to give Omri the credit on this one. He handles all of the web development and SEO. He is a master of all things digital.

Where is the whole video production game heading, do you think?

Josh: The production game to me is getting stronger and stronger. While there are a few setbacks . . . for example, the photo and video market has become saturated with many photographers and videographers. Some people look at this as a negative. I firmly believe that because there are a lot of amateur content creators, it really stands out when a brand produces their projects at a high-quality level.

What’s going to be the next innovation in your industry?

Omri: In my mind, virtual reality will come in to play more and more. That paired with the technology of 360 cams. Hard to tell if it’s just a novelty or will integrate itself in the industry as of now. We will know soon enough.

How important is sound to what you do?

Josh: Essential. Whether we’re capturing sounds in nature, recording ADR in postproduction or selecting the perfect music to match a video, sound can make or break a project. The combination of audio and visual makes a great team. Together they can create a feeling for the viewer and set the tone for the final cut. One without the other is useless.

If it wasn’t about making a dime, what kind of projects would you be pursuing?

Josh: Money is just a bonus to what we do. Honestly, we’re lucky to do what we love and to create what we enjoy for a living. From time to time, we do some internal projects with our team that are quite fun and comedic. We are always having a good time, whatever we are doing.

Ok here’s one for you – top three favourite movies of all time.

Josh: Enter The Void, Almost Famous, Inception Omri: Irreversible, Cloud Atlas, Inception Gents it’s been good joshing with you and we look forward to seeing you soon.

Josh: Haha, “joshing”, love it. www.baliprod.com

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he spoke to the yak about how he got there.

person of interest oscar munar.

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photographer oscar munar points his lens at the world’s best djs in an upcoming book of candid portraits.

passions

Oscar, always great to see a new face on the scene and especially someone with a camera and a great eye! You’re from Spain, correct? But we hear you somehow also managed to spend some time in Scotland. What were those early days like, working for The Scotsman in Edinburgh?

Those were certainly different days. I was a newspaper photographer working on all kinds of stories in the community. It was very heartfelt and real in Scotland at that time. Now I can see how it has affected my later fashion work – it has allowed me to view fashion from a more authentic point of view.

It must have been a shock after a childhood in Spain?

Not really. Thankfully I have always been a world citizen. I can’t stop travelling and learning from different cultures.

And now you’re a doyen of the magazine scene in Ibiza, no? Tell us about how you arrived there and what you found.

A twist of fate saw me move to Ibiza, where it was a jungle of opportunity and competition. I started with fashion, portraits, dj’s … and I started to collaborate with many magazines like Pacha, Space and others from around the world.

How has Ibiza changed since you arrived there?

It has lost part of its authenticity, it’s overcrowded now with the masses. Competition for business is fierce; there’s always lots of things happening at the same time and you have to be very aware. It’s like a battlefield in terms of job opportunities.

Thanks to my years of experience, in the last year I had the opportunity to sell my photography as art to many private clients and villas in Ibiza. At least I still maintain this network and still receive orders from them, as the name of Ibiza is a global brand.

What were your first impressions of the island and the people who live here?

There is a really good energy here, as there was in Ibiza 20 years ago. As a landscape lover, I felt the same authenticity and personality here as I did many years ago in Spain. I feel comfortable again and I am seeing this light in my new photography.

Bali and Ibiza share something of a nightlife scene – let’s talk about your dj project.

You seem have got most of the big names in the world today. How did you get access?

Too many years working in the Ibiza night scene, you get to know everyone if you move with the right people. In the end, Ibiza is a small town.

Were there any similarities or similar traits among them? Do all djs enjoy getting smashed, for instance?

Haha, no, not really. What you see from the outside has nothing to do with the reality, Of course, I guess some dj’s might like to do that on their own, but working at night doesn’t necessarily drive them into it.

Who was the most entertaining to shoot?

Steve Aoki, was very funny, Carl Cox has always been a pleasure to shoot, just to mention two of them.

Who have you not yet managed to shoot yet?

Guetta.

We’re assuming you’re heading towards making a book with all this, correct?

Yes, it has been a long-term project for three years, as it is not easy to coordinate with all the big dj’s.

Ok. Let’s talk about your other work. In fact we think you are principally known for your fashion work … what do you do differently that the others do not?

I like to think I can look inside any human’s soul and capture the essence of their beauty.

And this, in fashion takes the superficiality out of this world, and makes it look natural, highlighting the beauty and femininity of women.

What’s the weirdest shoot you’ve ever accomplished?

A shoot I did entitled The Seven Deadly Sins. I’ll leave it there.

What is there left for you to do?

Too many things…but, if I have to mention one ..there’s a place in the Arizona desert called the 309th Aerospace Maintenance and Regeneration Group full of war planes. I would love to get my lens on that.

Oscar we wish you the best in life and hope to see you on the beach in Bali soon.

Muchas gracias. www.oscarmunar.co.uk >>>

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passions electro cake head Steve Aoki.

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british house legend carl cox.

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passions Grammy Award-winning American DJ david morales.

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global underground maestro nick warren.

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newbies

Chillax on the edge of the world at swaggy newbie Omnia Day Club. stephanie mee samples the magic.

vegas meets bali. hola.

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newbies

Few places in Bali inspire as much awe as the surf-battered cliffs of the southern Bukit, and few venues have been as much anticipated in this area as OMNIA Dayclub. Brought to us by the world-renowned Hakkasan Group, OMNIA just had their soft launch in early February, yet rumours had been buzzing about this ultra-luxe, clifftop spot for months prior to the opening. Without an inkling of hesitation, we set out to see if the rumours were true.

Perched on a limestone plateau 100 metres above the Indian Ocean, OMNIA is reached via the same turn-off that leads down to Alila Villas Uluwatu, making for easy access no matter which side of the Bukit you come from. A quick check-in at the reception gives us our first glimpse of blue-on-blue ocean and sky, and then it’s on to the spectacular open-air venue, which truly is impressive in every way.

Perhaps the most striking feature at OMNIA is the Cube, a dramatic bar set on a platform that seems to float over the edge of the cliff.

Topped by a huge cube made of LED lights and surrounded by a wooden deck, the bar here is a prime gathering spot and all set to light up the night when the after-dark programme is in place.

In true Yak fashion, we quickly ensconce ourselves in one of the bungalows and get down to the business of fun. A little bird told us that special trainers from the flagship OMNIA nightclub in Las Vegas were brought in to train the staff in Bali, and their efforts seem to have paid off. Within seconds of sitting down, our bungalow attendants set us up with menus, adjust the curtains for our comfort, and offer us suggestions from the menu.

Cocktails come minutes later, a pair of Tangerine Crushes that are citrusy, chilled and adorned with orchids. Light bites are also in order, and we figure fresh seafood is where OMNIA’s kitchen will shine. True to our prediction, a sublime platter arrives laden with lobster, Lombok oysters, blue swimmer crab and prawns on a bed of ice. Sauces of yuzu citrus and soy, sambal and aioli are served on the side and enhance the natural flavours of the seafood.

The sushi and sashimi are also highly recommended, as they come straight out of the Sake No Hana sushi bar where the food philosophy centres on the Japanese concept of shun, meaning the exact moment when an ingredient is at its peak. You can opt for maki, nigiri or sashimi plates, each one featuring glistening slices of fresh fish selected for its superior quality.

cabanas, sake, music, daybeds. ok then. should we chill or party?

The design credit for OMNIA goes to Singapore eco-architectural firm WOHA and the Rockwell Group, who have created a multitude of stylish spaces sprawling across the top of the cliff. The entranceway leads into a massive wooden structure that houses Japanese fine-dining destination Sake No Hana on the upper floor and a stepped amphitheatre-style lounge facing the ocean below.

Perfect for sun conscious souls, this covered area is awash in warm wood accents and soft sofas in neutral tones.

The real dayclub action takes place on the expansive terrace skirting the edge of the cliff. At the centre is a free-form infinity pool and rows of oversized daybeds positioned to soak up the sun. On the left is the DJ booth, dance floor and VIP cabanas, and to the right exclusive open-sided bungalows with private plunge pools and a secluded swim-up pool bar with floating daybeds.

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Besides sipping and snacking, afternoons at OMNIA are all about sybaritic delights. Sitting back and soaking up the scenery is a given, but you can also pass your time cooling off in the infinity pool, grooving with mates to the DJ’s sultry beats, and mingling with the cosmopolitan mix of dayclubbers on the deck at the Cube.

As our afternoon winds down, we’re told that the Cube is the ultimate sunset spot, so with Prosecco in hand we head to the deck to take in the vertiginous views. On either side green cliffs tumble to a white sand beach below where the only footprints are from a lone fishermen casting his line. Fiery yellow and orange hues fade into red, deep purple and blue, and all we can think is that it really doesn’t get much better than this. www.omniabali.com

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travel

blood is thicker than water in the sumatran swell

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zye norris engages with his wall of fame.

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travel 80

Swell prediction has become an art. There is no ‘something of’ about it. Around the world, on any given day, the watchers of waves study low-pressure systems building in the roaring forties and fifties and if they look like they will become something, they slide rulers across charts and plot the points on maps where those massive swells are likely to land. They can predict where, when and how big with an incredibly high degree of accuracy. The only thing they can’t control is the when.

So when the word goes out there are a sprawl of surfers who react. They drop what they’re doing, pack their boards, head to the airport and fly to the predicted spot on a map.

The Sunday night of the Deus 9ft & Single, Art, Film, Music & Log Fest is called the Wrap Up Party and for a lot of good reasons. It’s the time to let your hair down.

The contestants, for the most part, would have spent large chunks of the previous four days in the water competing in the Fish Fry, Womp Comp, Under 9 foot and the log events. So, it’s no small wonder that they like to partake from the wide and varied tipples on offer at the Deus Bar. For Harrison Roach, Zye Norris and Lewie Dunn, three of the Deus Team Riders, this time around, it wasn’t to be. The call had gone out. What would have been a very saturated session had been whisked out of their clutches like a last call at your local.

Six seats were booked on the midnight flight west, the weekend’s awards ceremony went on early, Harrison had won three events and Zye had come second in two. A few drinks were imbibed but time was of the essence and they needed to pack boards, rucksacks, cameras and other supplies one wouldn’t find in remote Indonesia. The pin was firmly stuck into an island off the coast of Sumatra a long way away from Canggu and just getting there was setting itself up to be a hell of a ride.

Six people, 10 boards, eight bags, five cameras and their 14 odd lenses including the massive six hundred which is a bag unto itself. It was way too much gear for just the one car, instead the lads loaded up two vans and with a couple of fistfuls of rupiah and an itinerary that wasn’t taking prisoners, they headed off into the night.

The drive to Bali’s airport was marred by the usual chaos of the heavy evening traffic. What should take half an hour took nearly three times as long. They quickly unloaded the transport and dragged their paraphernalia into the departures hall with only enough time to check in and run to the boarding gate to take the last flight of the night to Jakarta. Their piecemeal itinerary meant every bag had to be retrieved at the end of each leg. None of the normal tag it and you’ll see it at the other end.

Arrival in Jakarta came just after 1am local time, the near solitary halls needed to be navigated to retrieve their bags before they were able to move, caravan like, to the departures area where they set up camp on the expansive tiled floor to wait for the check-in to open just after three. All except Tom, one of the photographers. He’d accidentally left his laptop on the previous flight and realising it, scurried off to the different lost and found desks in the expansive airport to retrieve it. Wandering early morning masseuses got some brisk business from the boys who found the white flawless tiles both hard to look at, as well as sleep upon.

At twenty after five in the morning they were strapping themselves into the second plane of the trek. A two and a half hour flight to Medan in Sumatra. They arrived and trickled out onto the still early morning tarmac before queueing up to retrieve, yet again, all their luggage. The gypsy wagon of men, boards and

bags headed straight to the check-in and divested themselves of their kit before seeking out some sustenance.

The gorge and quenching only served to enhance the dreamlike state they all staggered around in, so lodging was once again sought on the hard white tiles of the regional departure hall. If only as a chance to get horizontal.

You can tell that you are getting more and more remote as the planes become progressively smaller from the first to this the last. Despite the size the take off was smooth, momentarily headed Singapore-ward before taking a large sweeping curve left that plunged them on a south, south, west collision course with the island off the coast of Northern Sumatra. The trip was short in length, just an hour and a bit, coming in low across a flawless bay before bouncing into land and taxiing up in front of the low terminal building.

Walking the short distance from the plane to the shade was enough to break into a sweat under the full force of the late morning tropical sun. They continued their sweating in the shade as they waited for their baggage to be brought over.

Luckily the pre-booked vans were there waiting, no one wanted to go out into the heat to search for them. It was slow going loading up their gear. The boards went onto rooves while the rest was used to fill all of the gaps inside. Everyone made a spot to slide into, all cocoon like. This journey was still far from over.

If you’ve ever been on that road you know it’s repaired in the dry only to deteriorate again during the following wet. The passengers would just be nodding off when a tire catches a pothole and the resulting bang shudders through the vehicle’s superstructure with such force that they are jolted back awake. The process repeated itself ad nauseum for the next hour and a half until the need for fuel for both vans and humans pulled them up at one of the ubiquitous roadside stalls one can find throughout Indonesia. It was hot, and everyone was tired, irritated, shitty but at the same time there was an escalation in the underlying excitement. On this type of trip, you never really knew what was in store for you.

The now wilting wanderers bundled back up into the vans and laid back to bounce on for another thirty or forty minutes through the dense green jungle barricades lining the roadside before the road popped out of the tangle and back to the coast. At first, there were just glimpses of turquoise until in a final act the sea revealed itself. What they saw though wrenched them awake and sent them into animated chatter. They saw unridden small waves rolling into postcard perfect bays. To the untrained eye there wasn’t anything unusual but the occupants had been down this road before, literally. They knew waves didn’t come this far around the island. For them to be here, a swell of some size must already be hitting on the exposed sides. The van’s direction changed from straight south to head towards the east and along the bottom coast. Those waves they saw grew too.

After three and a half hours on the road, they finally pulled into the outskirts of a small town which was to be their home for the next few days, they had arrived at their destination, the pin on the map. The road came in from the north through small farms broken by buildings, the bay was still not to be seen. They threaded southward down century bent streets and houses all made in the same block design. The afternoon sun was now well into its daily dive towards the horizon. After what seemed like an age, but was in fact a mere five minutes, the two vans pulled up at the bay and the occupants all tumbled out.

There was nothing else to do but stare seaward and seeing the new swell in full flight, let out a collective, “Holy Shit!” And so the good times rolled.

on the wings of a prop and a long walk in.

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travel harrison roach ripped in the tube.

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nias never disappoints.

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omnibus

The Devil Wears Puce . . . and other reasons why we think Hollywood is beyond fake. Andrew E. Hall takes on the #MeToo brigade.

monster mash.

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A club, epitomised by inflated egoism and profligate wealth, had newly (and with some prompting) ousted one of its founding members.

He had already been outed – though not by members of the club.

Vituperative speeches followed one after the other as the glitterati massaged the message and made it their own – exulting in vainglory and obsequious vanity. In a biome of gauche grandeur and gaudy glitz the black-clad shills for a multi-billion dollar industry clapped themselves and each other on the back . . . with apposite solemnity (and permission, of course).

Sincerity oozed like primordial slime through a creepy crypt of celluloid attention-seekers and faux freedom fighters. “Influencers” one and all, in the most contemporaneous meaning of the term, which in terms of contemporaneous meaning, is meaningless.

Their eyes reflected mutual adulation and selfcongratulation. And, in unguarded moments, laser-like hatred aimed at those responsible for real or imagined slight – a lover stolen; unkind words uttered in unflattering contempt on a late-night talk show.

Not everyone was invited on the night, naturally, for this is an exquisitely exclusive club; its members unwilling to embrace those who kicked off the campaign that they had carefully appropriated as a meticulously tailored sartorial satire.

The onanist climax came when a club doyenne procured the pulpit to proclaim an end-game for the venal propensities of men in positions of power – one in particular, his coterie of enablers and a host of enabled, unnamed others.

So potent was her performance that her disciples rapidly and unanimously nominated her as a candidate in the next United States presidential election race.

Never ones to put substance ahead of form, media workers in all their manifestations drooled like rabid dogs over the idea that yet another pop culture icon might possess the necessary chops to discern responsible policy platforms upon which to continue building an already vast and powerful nation. Collective dementia is astonishing to behold and breathtaking in scope. And selective amnesia mildly amusing (in a dark way) when one considers that said doyenne had, in the recent past, acted as one of Harvey Weinstein’s principal enablers. #nomoreactors!

And I’ll bet my bottom dollar that some in the room that night – who upbraided the predatory behaviours of powerful

men – voted for the (and I quote) “fucking idiot”, “moron”, “man-child”, “dotard”, “racist”, “sexist”, “misogynist pussy-grabbing” pop culture icon who currently infects the White House. In bated-breath anticipation that he and his cronies would organise a much-needed tax break for them.

Regardless of how convinced we are of our own moral vehemence and virtue, our ethical self-talk (to the extent that it exists) all too often vanishes like an alien whisper when it comes to personal aggrandisement and pecuniary advancement.

Stop the presses: Oprah has gone on the record, saying in a magazine interview that running for president of the United States of America “is not in her DNA”. #WTFdoesthatmean?

Et donc: While the winners paraded their Globes in front of those who did not win, the struggle for a person’s (every person) inalienable right to be treated with regard, to emerge unharmed – physically or psychologically – from a job interview, a luncheon appointment, a day at the office or an hour at the gym, began to slide on the slippery slope of consensual ambivalence, attention deficit disorder and, as is the norm, an awareness blip that quickly flat-lines when the media move on to the next titillating trope in the news cycle.

Self-righteous, self-serving expressions of angst and anguish amongst a phantasm of platinum frequent fliers, obscures and obfuscates the preternaturally brave and patient persistence of real-life women’s and girls’ rights protagonists such as Malala Yousafzai, as much as any fuckwit with a gun who is hung up on his own existential certainty.

A certainty clearly shared by a club of delinquent thespians.

Malala Yousafzai was awarded a Nobel Peace Prize for being her resolute self in the face of life-threatening odds that would make the most hardened combat veteran wince. She did not accept a tacky trinket for pretending to be someone else.

Pretending that pretty much everyone who is anyone in Hollywood didn’t know Harvey Weinstein had been deeply twisted for decades is tantamount to insisting that Agent Orange told the truth, the whole truth and nothing but the truth when he put his hand on a holy book, and swore to “support and defend the Constitution of the United States against all enemies, foreign and domestic” upon the occasion of his inauguration.

I’m sure that everyone who wanted to make a movie with

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omnibus Woody Allen thought nothing at all out of the ordinary was happening when he married the adopted daughter of his former partner Mia Farrow. #bollocks Actor and activist Rose McGowan – who was one of the first women to speak about her abuse at the hands of Weinstein – took aim at the all-black movement at the awards ceremony, saying she has no time for “Hollywood fakery”.

The Charmed star has accused the Hollywood producer of rape and said she was “black-listed” by the peers’ club for speaking out about the claims. Not surprisingly she was absent at the soiree vêtements noirs in January, and pointed out that many of those on the tapis rouge had not raised objections to the treatment of women in the industry in the past.

“Not one of those fancy people wearing black to honour our (she was not alone in alleging Weinstein’s criminal behaviour – her fellow accusers weren’t invited to the party either) rapes would have lifted a finger … I have no time for Hollywood fakery,” she said.

In December 2017 McGowan called out (another club doyenne whose name doesn’t really matter here) for her decision to fight sexual harassment after she once thanked Harvey Weinstein as a “god” in a 2012 Golden Globes acceptance speech.

“Actors, like Meryl Streep, who happily worked for The Pig Monster, are wearing black at the Golden Globes in a silent protest,” she wrote on Twitter.

“YOUR SILENCE is THE problem. You’ll accept a fake award breathlessly and affect no real change. I despise your hypocrisy.” #amimysisterskeeper This edition of The Yak came off the presses around the same time that the 2018 Academy Awards were staged on 4 March, so I can only imagine – a month or so in advance – the volume settings on an inevitable replay of sick-making sanctimony that will gush from parsimonious poseurs at the industry’s gala awards event. No matter what the thème du jour happens to be this time around.

If I might make a suggestion, though: all delinquent thespians should wear puce to the remaining awards loveins this year . . . as a nod to their penchant for the pusillanimous.

The first amendment to the US Constitution and similar free speech protections in other parts of the world avail all of us – who are blessed to live in places in which the separation of

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powers is enshrined as law – the opportunity to speak out. And it is vitally important to speak up when a person, or persons use his, her, their position/s of power to threaten the less powerful in any way shape or form (that breaches civil and industrial legal codes).

However, as one of the most significant women’s rights activists of the second half of the 20th century, Dr Germaine Greer, said recently: abusive behaviour must be reported at the time it occurs, not retrospectively after 10, 20 or more years.

I think this also might be one of the points that Rose McGowan was trying to drive home with the Hollywood sisterhood.

Maintenant il est temps pour ce bit: When I first decided that I would write about this, my immediate subsequent thought came in the form of “bro, you are so setting yourself up for a good kicking”. However, “without fear or favour” (in whatever form it is actually written) is a tenet that exists in all Western democratic journalists’ codes of conduct. It exists right next to “fair and accurate” . . . albeit that both (and much of the rest of our Codes of Ethics) have suffered their own forms of abuse at the hands of those who would play fast and loose with the truth. #sobringiton Abuse in all its ugly manifestations is not an issue that pertains to, or should be “owned” by any one group in society.

It speaks to the moral and ethical, and legal structures that underpin society itself. It is not a Manichean conversation.

While a gender-specific polemic is certainly appropriate at times, Western-style democratic legal frameworks, in the main, operate on the assumption that guilt should not be inferred simply because it has been alleged. Herein lies the potential Achilles heel of the #MeToo campaign – as it runs a serious risk of distracting attention from women like Rose McGowan, who in all likelihood have been on the receiving end of criminal intent. And placing the focus firmly on a cohort committed only to Search Engine Optimisation.

In the interest of adhering to the structural criteria of feature writing, I will end up where I began: in the midst of a phantasmagorical awards ceremony.

My nomination goes to Aung San Suu Kyi for Best Supporting Actor in the serial murder of the Rohingyan people of Myanmar’s Rakhine State.

muah ... harvey and, erm, oprah.

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fashion

photography oscar munar models london night natalie /fusion models styling char makeup kelly paitaki for gloss artist management

underwear lilly blossom

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jewellery elena estaun

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left page dress andres sarda jewellery elena estaun

this page dress zara jewellery elena estaun

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left page jewellery elena estaun

this page dress and jewellery zara

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left page dress lilly blossom jewelllery elena estaun

this page top lilly blossom jewellery elena estaun

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brands paul ropp: no sleep since brooklyn words: stephanie mee.

bohemian rhapsody.

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It’s pretty safe to say that Paul Ropp is one of Bali’s most iconic fashion labels, and Paul Ropp himself one of the island’s most colourful characters. Much like the vibrant, free-spirited pieces in his collections, Paul’s life has been vivid and varied with a broad range of experiences that have made him the artist and brand leader he is today.

Unlike many designers in the fashion industry, Paul never grew up in a fashion-orientated family, nor was he born with a silver spoon in his mouth. In fact, at the age of eight, Paul became a ward of New York State and was placed in a home for delinquent children. School held no interest for him, so he made a conscious decision to give it up and instead got his education on the streets of Brooklyn.

Paul says, “As a child, I was incorrigible. As for creativity, survival left me no choice. My creative streak was an exercise to survive, which meant I had to create my own path.”

With a penchant for thinking outside of the box, Paul was always drawn to new ideas, so when the ’60s rolled in, he wholeheartedly embraced the freethinking, anti-establishment movement. Protests, performance art and new possibilities eventually led him to India. As he says, “Asia was an opportunity of mystery.”

While in India, Paul created T-shirts silk screened with spiritual motifs, then began working with hand spun, hand loomed cotton to create flowing, one-of-a-kind garments that are still a hallmark of his collections today. He drew inspiration from nature and the cultures and artisans he encountered, as well as Mahatma Gandhi’s concept of maintaining ancestral professions like spinning and weaving to strengthen village economies.

“In the beginning, financing production was one of the biggest challenges because I didn’t have money, nor was I given any,” says Paul. “I went from doing Chinese Tibetan T-shirts straight to doing what I do now in one gulp. I had zero know-how, just determination and a little creativity.”

Paul’s intuition was on point, as his bright bohemian style pieces soon garnered major attention, and it wasn’t long before he was being featured in major publications and dressing celebrities such as Christie Brinkley, Jane Hitchcock and Cheryl Tiegs.

He also attracted the interest of fellow artists and key players in the fashion industry, yet Paul never let that deter him from his path.

For example, Paul says, “I was asked to create a line of tops by Carl Rosen, who was the CEO of Puritan Fashions. He was creating a collection with

Calvin Klein Jeans and Diane von Fürstenberg’s wrap skirts. However, I told him I didn’t work on 7th Avenue and that I only would do it through India.”

In 1976, Paul visited Bali to help deliver John and Marie De Coney’s second daughter, Made De Coney (future founder of the Lily Jean label), and became instantly enamoured with the creative nature of the Balinese people and the opportunities that the island could offer. He decided to stay, setting up a workshop for design and production and officially establishing his brand in 1978.

Today Paul employs more than 300 people and supports over 5,000 more in villages here in Bali and India. You can find Paul Ropp collections in over 35 countries, and his unique Shop in the Box concept – entire shops that can be put in a container and shipped anywhere in the world – ensure that each of his boutiques have a distinctive look and feel.

“In terms of the business, I have always done what I wanted to do and not just what the market requested of me,” he says. “I don’t consider what I do to be fashion. My desire to learn spurs me on to create new fabrics. Sometimes this means taking elements I find in the past and taking them forward.”

Each Paul Ropp garment starts with fabric sourced from skilled weavers in India, who use techniques that have been passed down in their families and villages for generations. The fabrics are then brought to Bali where they are hand stitched and intricately embroidered. The results are one-of-akind, wearable pieces of art that can be cherished as heirloom treasures.

Paul also works closely with his team to ensure that nothing goes to waste in the factory. Every leftover scrap of fabric, string or bead is used to create something new from bags and belts to jewellery, footwear, accessories and homewares.

You would think that with over 40 years in the business, Paul might be considering retirement, but he is still very much in the game. “I am hands-on from the beginning to the end. I oversee production, design, and the creation of the embroidery, and am involved in every aspect, from creation to the point the product is released to our customers.

“Now we are entering a process of working with my youngest daughter Sayang Ropp. Hopefully this will allow me to be a better father, a better boss and a better leader for the brand.” When asked about what we can expect from the brand in the future, Paul says, “Better today than yesterday, better tomorrow than today, better and better in every way.” www.shop.paulropp.com

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sea food eat food.

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oral oral pleasures pleasures

Watercress has been at the forefront of healthy dining in Ubud since it opened its doors in 2015. and it keeps getting better, writes Ondy Sweeting. photo: lucky 8.

In the classic French café tradition of service continu Watercress Ubud delivers hill dwellers and guests a steady feast from morning to night from its buzzing hive in the centre of Monkey Forest road.

The boys from Bali’s unique F&B outfit – The Goodfood Brotherhood – easily transplanted their popular Watercress brand from Batu Belig to Ubud with a menu full of alternative eating choices.

Every day chef Braden White sources fresh produce from local farmers who share the brotherhoods ethical, fair trade and sustainable vision.

Fresh vegetables come from the cool hills of Baturiti in central Bali and are lovingly washed in pure filtered water before hitting the chopping board. Meats come from Australia and New Zealand while organic eggs and chicken come from producers in East Java. Line caught fish and other seafood is delivered daily from Watercress Batu Belig neighbour Ibu Made, whose family linage is pure Canggu fisher folk.

These guys take food seriously and it shines through in the quality of each dish on the menu.

Given that breakfast has long been held as the most important meal of the day, Watercress serves it all day, everyday.

Think crunchy corn fritters with an avocado salsa, sour cream and topped with runny poached eggs or a signature Watercress omelet with salmon, asparagus, goats cheese, crushed fragrant herbs, lemon, crispy watercress on warm sourdough bread. The tangy Hollandaise sauce served with the ‘eggs Benny’ is an excellent rendition of this popular dish.

Include some fresh spinach as a perfect side order and this long time favourite is nutritionally complete.

In fact, Watercress side orders make a multi-level meal should you choose. Say, throw together some grilled chorizo with roasted tomato, sautéed spinach crowned with marinated feta and mushrooms served with gluten free bread or pumpernickel. Other sides include granola, eggs any which way, yoghurt and honey, avocado, leg ham, jam, chocolate spread and that love-or-hate it Aussie product Vegemite – after all, the brotherhood boys originate from Byron Bay. After a morning of roaming around the Sacred Monkey Forest Sanctuary and watching the amusing antics of the local macaques – or Balinese long tailed monkey – the café is a cool sanctuary of its own.

While Watercress has a well-positioned and open streetfront perfect for people watching, it also has an upstairs dining room, which is fan cooled and off-street enough to present a space for some lunchtime repose.

Dive into big burgers. They come packed with juicy Angus beef, salty

bacon, fennel and cranberry slaw, sweet onion jam, cheddar cheese, pickles and mustard. Pescatarians will love the mahi-mahi fish burger with the crisp lettuce, house-made tartare sauce, marinated capsicum, cucumber and capers. There is an interesting chicken sate burger with peanut sauce and a fiery sambal plus a veggie burger that is hugely dense with fresh carrot, beetroot and hummus. The shoestring fries are seasoned with salt and some coconut sugar, creating an oddball flavour that will have you wondering what the mix is.

Watercress salads have long been an island institution and famed for just how big and delicious they are. Roast vegetables and cous cous salad arrives with lush tzatziki, baby spinach and fresh almonds and herbs finished with lemon and olive oil, while the chicken cashew and avocado salad showcases just how well red cabbage pairs with tahini.

There are sourdough sandwiches stuffed with lemon roasted chicken and that hipster mainstay: smashed avocado. The lunch menu will fuel even the most determined trekker in need of physical sustenance.

Watercress arguably delivers Bali’s most authentic ‘cup of Java’ with beans a bespoke Goodfood Brotherhood blend produced as a double ristretto where a single shot passes through a double hit of ground beans.

Incredibly the milk that makes the latte is from expat Australian dairy cows living in Java.

Perfect for cake and coffee, diners can expect tastebud tickling twists on traditional chocolate bar snacks. A Snickers cake is multilayered cheese cake with chocolate and sprinkled with crushed peanuts while the Wagon Wheel is a delicious gourmet take on the biscuit, marshmallow and jam chocolate-covered treat. For those who cannot tolerate gluten, try the GF chocolate nemesis and weep.

Juices, smoothies, ice tea topped with sweet fruit sorbet, fresh young coconut straight from the shell or frozen as a granita, probiotic kombucha and healthy herbal jamu shots sit alongside beer and cocktails tailored by superstar mixologist Jacob Sweetapple who sits on the judging panel for the World’s 50 Best Bars.

At night Watercress morphs into a dining destination staging Ocean, Land, Garden and Grazing plates that include delicacies such as beef cheek rendang, tempura spring veggies, king prawn pasta and kimchi friend rice. All illustrate the Watercress philosophy of wholesome holistic dining without a trace of taste compromise. www.watercressubud.com

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blue is the colour.

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super chic island tree house azul offers funky barefoot dining with a dash of élan.

It is hard to define what is most striking when you enter Azul Beach Club. Is it the beautiful bamboo building, the infinity pool, the signature blue aesthetic or the point blank view of the white sand and blue ocean.

Perched just metres back from the beach it feels like to super chic island tree house.

The entire Azul package really requires a day to experience it in all of its forms; a casually chic dining room for watching the kitchen action, a hip top floor Tiki Bar tree circling the bar or sun lounge pods that flank the adults only pool.

The cocktails are island examples of full flavoured combinations. Vacation in a Glass is a mix of citrus juices and sparkling wine while a Nusa Caña Coconut Mojito is exactly what Robinson Crusoe needed. Presentation is fun with giant Tiki mugs, suspended glasses and a smoking treasure chest filled with dry ice and a potent punch of hibiscus, ginger and six different types of punch.

The menu only alludes to the ingredients with key words like ‘spiced & exotic’ and ‘sour & refreshing’, but our remarkable waitress had an encyclopedic knowledge of the elements that made each cocktail. An impressive skill given there is more than a dozen complex concoctions on the menu. She didn’t skip a beat.

The lunch menu covers all bases with raw/ rare/organic plates, pizza, tapas, mains, burgers/ taco/casual plates with side dishes and enhancers plus a four part dessert series.

Azul has a neat selection of five wood-fired pizzas that range from the left-of-field tom yum king prawn pizza with green mango slaw and kaffir lime leaves to traditional Napolitana with tomato, anchovies, capers and cheese, through to a classic

Hawaiian with fresh pineapple and pepperoni and the Azul signature pizza with king prawns, kalamata olives, wild mushrooms, aged mozzarella and fresh basil.

Beyond the pizza is where things get interesting. Chef Arief Wicaksono has developed a menu that skillfully offers easy poolside dining, which is family friendly and great for upscale noshing while regularly giving flashes that lift the moment to gastronomy.

Chef Arief has an enviable history as Chef de Partie launching Ku De Ta, then on to Dubai’s Wafi Complex, a mixed gourmet experience with 30 restaurants and demanding clients. He returned to Bali as Chef de Cuisine at the Conrad Resort and then opened Karma Kandara. After another spell in the United Arab Emirates he came home to Bali to join Métis as Executive Chef.

He now curates a universal menu at Azul Beach Club that is exciting and satisfying.

A salad and the stuffed jalapeños served as an entrée (with the crunch of herbs crusted then flash fried chilli) stuffed with melted cheese was a standout with balanced textures and a tonne of flavour without being overwhelmed by hot chilli spice. Crisp quarters of rough-cut romaine lettuce, shaved Gran Padano and anchovies were part of a deconstructed Caesar salad, topped with half a black charcoal mini-baguette as the crouton.

Vegetarians will enjoy the falafel and hummus burritos and the arugula and artichoke risotto.

Chef Arief employs his imported tandoori oven and delivers a delicious green tandoori chicken with a side of coriander raita to go with the charcoal cheese naan bread.

The butter tender 150-day aged rib-eye steak

from Australia was cooked to perfection and covered in a rich garlic butter that was so full of herbs that it was boarding on a béarnaise. Perfect for dunking the Cajun spiced potato wedges into.

Jimbaran seafood appears in a tagliatelle with prawns, sea scallops, clams and squid cooked, tossed then drizzled in a saffron, lemon and butter sauce.

To round off with something sweet, The Spanish churros are feather light and dusted in cinnamon sugar and dripped into salted caramel sauce or melted chocolate. The mango panna cotta is crafted with coconut cream, white meringue, mango salsa and berry coulis and is lusciously sweet-soft. Kids will love the shocking Azulshakes that look like a circus in a glass wreathed in sugar sprinkles and crowned with whipped cream and lollipops or salted caramel and chocolate or cookies and cream. These are showstoppers.

A compact wine list offers French and Italian choices of a chilled rosé from France to New Zealand’s Astrolabe Pinot Gris. A Chilean cabernet sauvignon and Italian sangiovese are offered by the glass while choice reds come from New Zealand, France, Australia and the USA. The cellar is stacked with Moet and Chandon, Taittinger, and Veuve. Chile’s Validivieso sparkling moscato wine and Chandon non-vintage sparkling is perfect for quaffing by the pool.

All in, Azul is funky barefoot dining with a dash of élan. O.S. www.azulbali.com

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generosity of spirit is at the heart of sandat glamping’s culinary journey. ondy sweeting samples italian favourites and balinese fare at ubud’s standout retreat.

If ever there was a reason to disappear into the green fields of Ubud and set up camp it is dining at Sandat Glamping.

This elegant and casual restaurant buzzes to the fabulous voice of Nina Simone beneath vaulted ceilings crafted from bamboo and thatch. Chilled Ubud vibes run through this gorgeous destination which features quirky interiors of rococo-island chic with cute touches like little chandeliers hanging from a huge yucca tree. It is a testament to the elegant eurotropical style of its creator Emanuela Padoan.

A large blue glass jug of chilled water lands on the dinner table promising a spirit of generous hospitality. Too often simple courtesies such as water on arrival are rare. It also confirms Sandat’s dedication to ecofriendly practices and limiting damaging footprints.

A bowl of warm hand-cut potato crisps also hits the table along with a dish of warm smoked salmon rosetta served with a tangy Marie Rose sauce plus a wooden tray of assorted canapés that included some tasty mushroom pate and caper and a chilled ratatouille topped with an olive.

Another nice touch along with the exquisite blue and white china and pretty cut crystal dishes.

Host Frederico Carrer happily roams the restaurant floor delivering cold glasses of ‘spritz’, a refreshing mix of Italian proscecco, Campari and soda – to all diners, and on the house. This is the type of friendly Italian style hospitality that legends are made of.

Sandat’s menu is a neat mélange of South East Asian dishes, authentic Balinese delicacies, fish dishes and pasta. In fact, the pasta menu is a go-to section for vegetarians with four of the six options being plant based and including a pesto with a fresh tomatoes, a tagliatelle with sugo and hot peppers, plus a farfelle pasta with grilled vegetables and olives. Meat eaters can take the lush spaghetti alla carbonara that is salty with bacon and creamily delicious.

The Balinese menu requires 24 hours notice given the length of preparation time these dishes demand. Duck and chicken will be smoked to order and presented with traditional side dishes of yellow rice, lawar vegetables and further spiced with sambal matah, a unique Balinese blend of birds eye chilli, garlic, shallots, roasted dried shrimp paste, lime juice and extra virgin coconut oil. It’s divine when paired with fowl.

Sandat also has a crispy duck dinner, which comes with that quintessential Balinese favourite satay lilit – mince chicken or pork or fish, spiced and wrapped around bamboo or a lemongrass stalk and grilled over coconut husk charcoal.

Eurocentric dishes such as a classic Caesar salad and pan seared tuna – perfectly pink in the centre – served on potato fondant, onion confit,

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crunchy green beans and a cream and mushroom sauce evoke family dinners on special occasions.

The white wine list is tight with a choice of local brands plus a couple of sparkling wines from Chile and French Champagne. A better wine selection is for the reds, which come from Italy, Australia and Bali. But who needs wines when Frederico has introduced the joys of Spritz?

A long communal dining table seats 14 people and is a fabulous central place to meet and chat with other guests. The glamping site has only five exquisite safari tents and three permanent lumbung, so it’s easy to get chatting to other guests in this sweet space.

Breakfast is a small and perfect buffest set on the wood and stone bar with pretty cut crystal jugs, jars and glasses. An impressive range of honey – think raw, coffee, kelengkeng, summer flower, mango and white honey plus bee pollen are there to dress up fresh yoghurt, granola and fruit while larger breakfast dishes are cooked to order. Morning coffee arrives in a jug, as does the tea, which means reordering the second dose of caffeine is not required.

At every turn staff arrive with very welcome jugs of iced water infused with mint and citrus fruits.

Daytime snacks are fresh and fast with the biggest hit being the vegetable springs rolls that are fat with carrot, sprouts, savoy cabbage and onion. The piping hot potato chips are a pool success, too.

Sandat’s interiors are a bonus that makes a visit a must-do for any aesthete. A standout serpentine wall separates the kitchen from the dining room and is bedecked with 101 mirrors of different shapes and sizes.

Alexander palms border a luxurious lounge room with deep comfy sofas and a huge coffee table holding beautiful silver candle sticks. It’s rather a 1930s picture with a chessboard and chessmen of hand carved pieces in images from Balinese mythology. Painted, forged iron garden furniture coupled with big cane chairs create a space that feels like a visit to a stylish friend’s home. A small packed shelf of books is the icing on living room cake in this gorgeous corner.

Sandat’s restaurant is delightfully decorated with hand -selected pieces of beautiful frippery, which Emanuela has acquired on her global journeys. In fact, the couple moves between Italy and Bali often. They own a sister glamping retreat – the Canonici di San Marco - in the rural olive groves outside of Venice where east meets west in a sustainable environment that does not forsake luxury in either hemisphere. The best of both worlds? O.S. www.glampingsandat.com

Sandat’s menu is a neat mÊlange of South East Asian, Balinese, fish and pasta dishes.

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S h

i m

a!

who doesn’t love teppanyaki?

New boy on the petitenget block shima brings all the fun of japanese flair at affordable prices and great quality, writes sarah douglas. photos: lucky 8.

cutting edge.

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Sitting in the softly lit Shima restaurant is a little like waiting for a performance to begin. Teppanyaki is the most theatrical way to dine and our star performer today is a real showman.

With the clatter of steel and a whoosh of flames, the show begins and course after course is peppered with fire and tall tales.

Teppanyaki is one of Japan’s most famous exports and is associated with high-ticket ingredients like Kobe beef, lobster and the highest grade of tuna. Your experience is measured by the quality of the ingredients, and the skill of your chef.

Shima in Kerobokan is a stand-alone restaurant that offers both teppanyaki and shabu shabu at a price you can afford.

The man behind the grill is a character, as teppanyaki chefs tend to be. Literally front and centre of the experience, it is a job that requires skill, precision and confidence.

The man standing behind our grill is from Nusa Penida, an unlikely origin for a teppan grill chef but Yoga threw the rulebook out when he took the boat across to the big island.

His adventurous spirit and infectious lust for life makes him a great candidate for this job. After finishing at tourism school in Bali, Yoga went off to see the world. His career behind the grill began at a Japanese restaurant in Atlanta Georgia and his performance is sliced and diced with American humour and attitude.

That doesn’t take anything away from the food. We opted for a set menu that offered the best of everything for under Rp700,000. From the start Yoga took control of the grill, his instruments and the menu. The meal begins with vegetables, which seems a very sensible way to start. A flavourful mix of western and Asian ingredients and a nicely turned piece of tofu seasoned with teriyaki gets us off to a great start.

The main room offers four different grills and each chef can cater for up to six guests at a time. Another couple seated beside us warm up to the jokes and the grill-side chat. This is quite a social way to dine; great for parties but even strangers will often bond, and the glue that binds us is Yoga.

Our menu begins with seafood. Large, luscious king prawns turn a glistening pink on the sizzling grill. A grind of salt, a sprinkle of pepper and light soy builds the flavour profile on these firm little beauties. The flames die down quickly as Yogi controls his heat and with great precision turns the prawns out on to glistening black plates. The excitement builds along with the heat as the sharp, fast, steel spatulas make short work of shells and heads.

Our next course is lobster and these bigger beauties are perfectly turned out, the flavour of the lobster allowed to

speak for itself. Yoga allows guests to add extra salt if they feel it’s needed. His American influences are showing up here as the Japanese tend to a more salty profile. Only once during the entire meal did we reach for the salt and it was during the next course.

This menu offers two different varieties of steak. Each is different in texture and flavour. Firstly a rib eye is cooked to perfection. We all agree that medium rare is the way to enjoy this and it is perfectly seared outside, beautifully pink inside.

The added fat of the rib eye is part of the experience, adding a rich chewiness that plays off the salty meat.

Next up is the crowning glory of the experience, wagyu.

At this price Kobe beef would be surprising but the Australian beef is a nice compromise. It’s meltingly tender; the seasoning allows the taste of this beautiful steak to shine. The dipping sauces are a nice addition but it’s almost a shame to add anything.

Yoga allows us to enjoy our meal, showing great restraint for a man as gregarious as he is. As the meal winds down and the staff offers us a variety of ice cream to finish, he can’t resist the urge to show off a little, juggling eggs with his spatula.

Shima is relatively new and has taken over a large space in a former nightclub. For those who enjoy teppanyaki, it’s an affordable entry point and one that doesn’t take itself too seriously. All the chefs are Indonesian, including another Balinese chef. Each is well travelled, has solid experience and the right balance of showman and skill.

There’s a great wine list to compliment the menus, a small sake menu and both local and imported beers.

As Yoga finishes up, polishing up his grill with salt, he can’t help but squeeze in just a couple more jokes. Shima may be missing the traditional Japanese reverence but it makes up for it in pure joy and great food that will leave you satisfied and happy. www.shimateppanyaki.com

kobe and seafood. let the good times roll.

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Oneeighty at The Edge is a dazzling union of first-class dining in a stylishly casual coastal crag restaurant overlooking the Indian Ocean. words: Ondy Sweeting. images: lucky 8.

edgy cocktails and right, sublime salads and seafood.

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At a time when Uluwatu is buzzing to the high caliber vibrations of a cliff club launch party, the talent pool at oneeighty is pushing

topped with salty Tobiko caviar.

The Archipelago salad is an outstanding mix created to reflect

the bar high when it comes to day club cuisine. When it comes to

the diversity of Indonesia’s landscape with tender baby leaves

whose kitchen rules on the Bukit peninsular, the stakes are high –

sprinkled with edamame, mango, pomelo, dragon fruit, nuts,

500ft above the ocean.

fried tempe and drizzled with a taramind dressing. Likewise, the

Oneeighty takes dining seriously and the pedigree of its

beetroot carpaccio is a fine display of wafer thin slices of beet

culinary efforts depicts a recruiting strategy that aims for a stellar

teamed with goat cheese and aromatic harissa, a single egg yolk

team.

and walnuts. Its simplicity of flavours matched with the delicate

General Manager Brenden Peace has excellent form having landed in Bali 10 years ago as Chef de Cuisine at Luna2 private hotel. Before that he was working the pans at some of Sydney’s

spice of the chilli and garlic of the harissa teamed with a perfectly rendered egg yolk is dreamy.

Chef Nyoman clearly understands how to make an

most celebrated kitchens, including Matt Moran’s acclaimed Aria

uncomplicated dish shine. A whole lobster halved and perfectly

Restaurant, Glebe’s Boathouse on Blackwattle Bay and as Chef

grilled with kemangi – or local lemon basil – butter lifts the briny

de Cuisine at the award winning La Tratt. He certainly knows his

flavours to a whole new stratosphere when dressed in a bisque

rondelle from his ragu.

foam with bulging spoonful’s of plump salmon roe to deliver

He also knows the importance of an executive chef, which is why he cast his laser target on Chef Nyoman Suasa – one of a clutch of elite Balinese cuisiniers.

Nyoman – who is Four Seasons trained – is at the vanguard

juicy and luxuriant lobster meat that falls away from its shell.

If ocean grown foods are not suited to you palate, oneeighty has plenty of land-based choices including tagliatelli al ragu with braised beef, red wine and herbs or, butternut pumpkin tortellini

of the new Indonesian-style’ dining and was the culinary

di zucca with goats cheese, sage burnt butter, walnuts and aged

mastermind behind Seminyak’s Bambu restaurant. He also

balsamic. Indonesian favourites such as grilled duck with smoked

oversaw dining at sister restaurant La Lucciola. Chef Nyoman is

chili and water spinach offers guests an exploration of regional

now mid-flight creating Atas – the destination dining restaurant

dining.

at The Edge, which is currently in development and set to open later this year.

Meanwhile, he is delivering an array of exquisite dishes at oneeighty, making the trip to the Bukit peninsular as must-do for culinary adventurers.

The menu offers a tight collection across a big platform

For cliff club patrons or those emerging from a swim in any of the statement pools, a pizza, rack of baby back ribs, Korean fried chicken, burgers or sandwiches may be the order of the moment.

Chef Nyoman has brought to bare his collective understanding of both casual and fine dining that he has

that includes small share plates, salads, grill, and warung for

nurtured while he worked an international circuit in a career that

local delicacies, burgers, pizza, sandwiches, pasta and sweets.

has incorporated the renowned Beverley Wilshire Hotel on Rodeo

Inspiration is taken from the sea so dishes are laden with fish,

Drive, LA, where he was sous chef and assisted in the launch of

scallops, prawns, oysters, and lobster.

Wolfgang Puck’s award-winning in-house restaurant CUT.

Oneeighty has it own brand of ‘canned tuna’, a tailored tin of

Dining at oneeighty is beautifully supported by an excellent

the sweetest yellow fin tuna ceviche lightly cooked with kaffir

cellar that is under the command of sommelier Nyoman Suwinda

lime and tenderly flavoured with lemon basil, a touch of chilli and

Yasa, named Bali’s Best Sommelier in 2016 by Wine Spectator,

moistened with cold pressed coconut oil.

while in 2017 his cellar attracted an Award of Excellence.

Softshell crab is cooked to fragility while holding the lush

Sommelier Nyoman loves nothing more than collaborating

salty meat and the crunch of jicama lightly sweetened with

with Chef Nyoman to created bespoke food and wine pairings

pineapple, coriander, sweet chilli and cucumber.

and, with suitable notice, he will devise and lead a tour of his

Fat and delicious croquets are a star dish, are is filled with hot succulent snapper, and prawns that are lush with lime aioli and

cellar for dedicated connoisseurs. www.oneeightybali.com

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holiday favourite waterbom not only offers a sensational day out getting wet – it’s a great event venue too, writes sarah douglas.

Eventful at Waterbom.

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There is something fairytale-like about standing in the gardens of Waterbom as the light fades. A strange quiet descends on the water park when the punters have gone and the rides have closed down.

Waterbom is laid out over almost four hectares of landscaped gardens.

Within the park there are private gardens and hidden lawns that are perfect for private events. During the day, kids love Waterbom for birthdays and celebrations of all kinds. Parents love how easy it is, but turning this into a sophisticated event venue is unexpected, yet it works beautifully.

Long-term partners, MnM Concepts, are one of the island’s most prestigious caterers, so a collaboration of the two is going to be exciting. It’s also surprising and a lot of fun. Or as sophisticated as any five star resort.

and grilled vegetables with a choice of chicken, beef or pork. There is also a shawarma station with all the traditional Middle Eastern sides. A babi guling station, a sate station and a Mexican station are also on the menu.

The dessert station will thrill kids and adults alike, with build-your-own sundaes, rich and delicious chocolate cakes, hot crepes made to order and fresh fruit to pile high.

The mother of parties held here in the gardens of Waterbom are their fully catered, five-star seated events. Catering for up to 400 guests, the private space within the park adds a colourful element to formal events. From the band to the glassware, a cocktail menu that would be at home at any luxury

There are a whole host of event, celebrations and function options to choose from. From a group of 10 to 400+ guests, weddings, anniversaries, birthdays and corporate functions come to life here in the shadow of the giant slides.

The first option takes in the park by day and is informal and fun. The ‘Keep It Simple Package’ works perfectly overlooking the Lazy River. Mini hot dogs and hamburgers are circulated on platters with barbecued corn and little packets of French fries, mini boxes of fried rice and fruit kebabs. A bar offers soft drinks, beer and wine. It’s an easy solution for a kid’s party or a small office party. Up to 30 guests can relax in bales and scattered beanbags while the park operates around the event.

The second sample is a far more grown up event. The park shuts down, the lights come up and a larger garden space is decorated with flaming torches and gourmet food stations. A band plays and the bartender is mixing up cocktails, pouring glasses of wine and beer.

The food stations are a great example of their five-star catering. An army of chefs man the temporary stations, smart looking wood structures are dressed with crisp canvas, blackboards announce the menu at each station and choosing is very hard indeed.

The smell of barbecued steaks and seared seafood is carried on the warm breeze. The food is perfectly portioned for a cocktail style event and most of it is cooked to order. The barbecue station is grilling perfect steaks, which are sliced to order; there is a selection of Balinese-spiced seafood including large prawns, squid and fish. Sides include grilled corn, Cajun rice, kangkung, and a biting sambal matah.

Organisers can take their pick of a whole range of themed stations that might include a gourmet burger station with selections like the mystic mushroom, a prime beef patty with garlic mushrooms, bone marrow and sautéed herbs.

chill.

resort, chefs who create exciting events every day and years of experience combine to make these events sparkle.

The tables are laid with white tablecloths, flowers are artfully arranged, the crystal is polished and waiters line up to serve guests from start to finish. No matter how old you are, events at Waterbom are a treat that can be as fun or as fancy as you like. Combining the beautiful grounds of Waterbom with one of the island’s top catering companies results in events that make a real splash. www.waterbom.com

There is also a Thai curry station, fragrant green curry is served with fresh roti

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sarah douglas samples Day and Night at Mase Kitchen and Wine bar.

Bali is full of surprises and sometimes you think you know a place only to find there’s a lot more going on than meets the eye.

Mase Kitchen and Wine Bar is a shady terrace offering specialty coffee on the intersection of Jl Beraban and Jl Petitenget. I’ve been tempted to stop and yet never have.

Owned by Maca Villas and Spa, the group also owns Soham Wellness Centre across the road, one of the island’s best fitness centres. The resort, tucked away behind Mase Kitchen and Bar is a pretty boutique complex, offering a collection of private pool villas set in a quiet, tropical garden.

Mase Kitchen however, is a lot more than first meets the eye. Behind the terrace lurks a serious restaurant and wine shop that offers local and imported wine at very good prices, to drink in or take away. Add to that a serious menu created by their professional Balinese chef and this becomes an interesting alternative for wine lovers who enjoy dining.

Street-side Mase Kitchen and Wine Bar fits a lot of personality into one space. By day the large, shady terrace offers all day dining from delicious breakfasts on to an extensive lunch menu, a menu of specialty coffees and a fabulous wine list.

The coffee is supplied by a Singaporean brand, Ippolito. Local and imported coffee blends cater to those who like their coffee strong, mellow or somewhere in between. By day, Ippolito offers the chance to expand your horizons and knowledge when it comes to the revered bean.

At lunch, enjoy the terrace or move inside where the airy brick and glass café is lined with bottles of wine. With a rotating list of eight wines by the glass, weekly wine tastings and a Friday night happy hour, the list of wine at affordable prices is surprising.

By day, Mase offers an international menu created by their Balinese chef. From large, fresh salads, including classics like a caprese salad, beetroot carpaccio piled with rocket and feta and a quinoa and salmon gravlax plate. The menu also offers a variety of pastas, sandwiches and burgers, a delicious tapas menu and more substantial mains including a beautiful imported steak, grilled salmon or seasoned chicken served with a tumble of smashed potatoes and vegetables.

One of the features at Mase Kitchen and Wine Bar is the selection of wine is laid out around the room, allowing guests to check the selection, pick up the bottles, read the labels. The prices are all clearly marked and on Thursday evening wine suppliers open bottles for tasting and all bottles are available at 30 percent off.

Guests at the café are welcome to log in to the Wi-Fi, swim in the cool, blue pool on the rear deck and hang out until happy hour when a selected menu of wines is offered by the glass or the bottle.

By night, the lights are dimmed and the room takes on the ambience of a wine bar.

The European-style menu harks back to the classics with dishes like Beef Rossini; stunning tenderloin dressed with foie gras and finished with a rich Bordeaux sauce.

Duck breast is crisp outside and pink inside, served up with potato and hazelnut mash and sautéed asparagus.

Lamb chops vie with steak frites for attention and a Sichuan pork rib adds spice and heat to an evening with friends. Thankfully the air-conditioned interior makes for a comfortable dining space when the food plays on classic French and the wine flows.

Desserts go both ways, rich as sin, like the flowing chocolate lava cake, or sweet and simple fruit and cheese plates.

Mase is also a retail wine space, with a rotating stock. The prices are affordable and the same whether you drink in or take it home. The space is inviting and relaxed. It’s easy to spend a few hours here. Sofas, lounges and tables are scattered around the large, industrial-style interior while the pool deck is private and pretty.

Across the road, the group also owns Soham fitness centre, a multi-story gym and wellness facility, that offers a spa, pool, healthy café, weights and fitness rooms, hot and cold rooms, and a meditation and yoga centre at the top.

Maca Group is a locally owned group that caters perfectly to the modern traveller, offering a range of experiences all under one roof. It’s definitely worth the time to stop and check out this boutique village that caters perfectly to today’s demanding traveller. www.macavillas.com/page/MASE-Kitchen-and-Wine-Bar

The Indonesian menu offers classics and includes a delicious chicken panggang, marinated in Balinese spices and cooked over coals, served with lawar kacang and a zesty sambal matah.

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Mase amazes.

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oral pleasures Katie Truman talks to Juan Pierre Anthony, owner-creator of MyWarung,️ about their winning recipe of beloved Indonesian warung, rustic hip interiors and snappy menu. oh, and did we mention the steaks?

juan.

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Juan Pierre, tell us about your background and the Bali connection?

I’m Indonesian, with Balinese and Ambonese roots, born and raised in Jakarta. After moving to Singapore to further my studies, I worked in a five-star hotel chain until 2004.

Currently I’m based in Dubai, UAE, where I’ve had work commitments with an international airline for the past 14 years, but my family is based in Bali – it’s where I call “home.”

What’s MyWarung’s main concept and what inspired you to make it happen?

Bali’s got a diverse dining scene, from budget to upmarket, where you can spend a small fortune on a good steak. Friends holidaying in Bali used to ask me for recommendations for restaurants with good food, nice ambience, and most importantly, cheap; back then, I told them straight, that type of restaurant is pretty hard to find. So, I thought, why can’t we create something classy but good value, combined with a distinctive warung ambiance, where everyone knows one another, and you can enjoy simple, delicious food. IMO, the trend nowadays has shifted from ostentatiousness to more back-tobasics. During my youth in Indonesia, I frequently ate at local warungs and it’s something I miss bigtime when I moved abroad.

Was it difficult putting the MyWarung vision into reality?

Like any other start-up, there were challenges, but luckily, I’ve been supported 100 percent from day one by my team and French-Canadian chef Hugo Coudurier. I met Hugo by chance on a surf session; we really hit it off and soon after, while riding my scooter around Canggu, I stumbled upon a ruko (shophouse) up for rent in an excellent location in Berawa. I contacted a group of close friends who loved the idea of me opening a warungstyle, laid-back eatery with a contemporary twist – and they backed me up with their expertise. MyWarung was essentially born from a group of people who share a similar passion.

MyWarung’s first restaurant, opened in Canggu (Berawa) February 2017; why Canggu and what’s followed?

A while back, there were still few eateries in Canggu, although the demand for good food was there. Canggu wasn’t as popular as Seminyak and still virtually unknown; I often got asked, “Canggu? Where’s that?” Only surfers knew about Canggu, but my gut feeling was, this neighbourhood is going to boom – pronto. After we located suitable sites, MyWarung Echo Beach (Canggu) opened shortly after Berawa Canggu, Batu Belig followed in August 2017 and MyWarung Ubud opened September 2017, following customer demands for an Ubud branch.

Along with Chef Hugo, do you get involved in the menu creations and what’s on the menu these days?

The MyWarung team regularly gauge customers about what they’d like on the menu. Our popular Nasi Ayam and Nasi Babi Sambal Matah dishes materialised from demands for more Balinese specialties. Additionally, I contribute ideas on latest culinary trends I come across on my travels; the team and Chef Hugo then discuss these possibilities, along with the availability of freshest local produce for upcoming menus. We’ve recently decluttered the original menu for a more simplified, all-day menu, making dish selections easier and helping us sell the most popular items – plus we’ve also adjusted MyWarung’s opening times.

How do MyWarung Bali branches differ?

In terms of menus, MyWarung adapts to the locality and clientele.

For example, in Ubud, we have Crispy Pork Belly and Spaghetti dishes on the menu, as there’s different demographics involved than say, Echo Beach, while we’ve just launched a vegan and healthy dishes menu exclusively for MyWarung Berawa Canggu.

Within all MyWarung branches, decor is similar: less is more and we want that simplicity to stick. We are a warung, after all!

You’re rapidly building up quite the MyWarung empire: was this the original game plan, or just going with the flow? What’s planned next?

We’ve gone with the flow. MyWarung Pasar Petitenget has just opened this February and My Warung Jakarta, in Java, is in the pipeline. We decided to launch in Jakarta after good friends – who share our same visions – offered to join forces. Currently, we feel that Indonesia still has huge potential for MyWarung growth.

Our goal is to give back to the community: we support local talents (like young Balinese trainees at MyWarung branches), small vendors and home enterprises for a better future. And to do all that, for now, we prefer to focus on Indonesia.

Will MyWarung Jakarta follow the same rustic trademark, or translate into Jakarta’s cooler, urban dining scene?

Jakarta is definitely a different ball-game: currently, we’re still finalizing details to implement at MyWarung Jakarta and working closely with the interior designer onsite. But rest assured, the warung vibe will still be there. MyWarung Jakarta will look and feel like a Parisian urban eatery, albeit with an Indonesian warung twist.

From Canggu’s rice fields to Jakarta’s city buzz, MyWarung is a lip-smacking success; what’s the secret?

Simplicity and good value – always goes a long way.

Finally, your all-time favourite MyWarung dishes?

L’Entrecote Australian rib eye steak and Nasi Babi Sambal Matah. Give them a try, you gotta agree with me! www.mywarung.com

with outlets in berawa, echo beach, batu belig, ubud and petitenget, there’s a mywarung near you.

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big six

pizza! sarah douglas selects six of the best island ovens.

Every region of Italy has is own style of pizza, sometimes they will differ from town to town. In Bali we have a whole host of reasons to love pizza – and they aren’t always the same.

Pizza Fabbrica, Batu Bolong In Italian, fabbrica means factory and Pizza Fabbrica has sliced out a little corner of Batu Bolong with its industrial chic building. Aside from that, this is no slave to culinary fashion. La Fabbrica is owned by Luigi, a native of Puglia, who has helped his Dad run Pronto pizza in Legian for the last seven years. The pizza of Puglia is a thin crust pizza and the toppings are traditional, although there is still room for a vegan pizza. Creamy fresh burrata, prosciutto crudo and a few spicy options are guaranteed to keep everyone happy. The margarita is a must for the purists, with a beautiful sauce, cheese just right, the pizza slightly blackened in parts and the right amount of chew. Overlooking the green belt, it’s a pretty restaurant that has a real family feel and the host is buzzing around making sure everyone is happy.

Tel: +62 81999330880 www.pizza-fabrica.business.site Yak Map L.1 Da Maria, petitenget The cool cats are still lining up for Da Maria’s pizzas, pastas and cocktails. The music is hip and the pizza chefs are very good looking. Apart from that, their street cred is solid. The pizza is inspired by Naples, which is the home of their two pizza chefs, with a little bit of Milanese cool thrown in. The dough is fermented overnight and the state-of-the-art ovens have these bubbling beauties out in 90 seconds. Perfect every time. Sydney-based restaurateur Maurice Terzini has perfected these pizzas across a few destination restaurants including Luigi’s in Batu Bolong. The dough is really what sets these ones apart, slightly thicker than a traditional Milanese pizza, the tang of the fermentation adds to the flavour and the toppings range from traditional to deluxe. In the spirit of authentic Italian pizzas, these are never overloaded but they are satisfying, delicious and yes, sexy.

Tel: +62 361 9348523

www.damariabali.om Yak Map T.3 Opera Mongio, berawa Run by a husband and wife team, Opera Mongio is an Italian influenced bistro.

Husband Mario prides himself on his pizza dough while his Russian wife, Anastasia, loves to experiment with various toppings. The pizza is thin and rectangular and incredibly moorish. Toppings range from the traditional margarita, which is fabulous, to interesting varieties like the house-cured pancetta with pickled fennel, a delicious white pizza with mixed mushrooms, mozzarella, feta and watercress, and a potato pizza that is a definite hybrid but equally good. The thin pizzas mean that it’s easy to mix them up and share a few. From traditional roots, there are some delicious and fresh ideas emerging from Opera Mongio’s beautiful little kitchen. With a tropical-style terrace outside and a French bistro-inspired interior, this is a roadside gem in Berawa.

Tel: +62 81239429077 www.operamongio.com Yak Map L.1

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La Baracca, kerobokan, uluwatu, batu bolong From humble beginnings, La Baracca has spread its wings and flown. With three locations, and a rumoured fourth on the way, you’re rarely far away from a La Baracca experience. The pizzas tend towards the bubbling, wood-fired, hearty variety, perfect for feeding a hungry crowd. Nothing delicate about them, they are rustic and full of great flavours. Vegans have come to love their pizza, made with love to satisfy those on a plant-based diet, with vegan cheese and a choice of vegetable toppings. The pastas are delicious, the sandwiches with their homemade bread are really good as well. It’s affordable and always good fun. However, if you have come for the pizza, you won’t be disappointed. Baracca in Italian means shed, and the rustic interiors are welcoming and sweet, the hospitality is generous and there’s always a buzz. The go-jeks lined up outside are a good indication that this is also a great takeaway. Now in Kerobokan, Uluwatu and Batu Bolong.

Tel: +62 361 738373/4715283 www.labaraccabali.com Yak Map L.1 Dumbo, ubud Ubud’s latest pizza joint, Dumbo, comes with high ideals and a great story. Jono opened his first eatery at Zuchini café in Oberoi Road, from there he took his healthy approach to freshness to Berawa with Green Ginger and then up the hill to open The Elephant in Ubud. Dumbo is his latest culinary adventure and although we’ve only had a tantalising test, it’s enough to know this will be a hit. With views across the valley at the back and a wood fired pizza oven at the centre, Dumbo offers a full Italian-inspired menu of appetisers, pastas, salads and snacks and most importantly pizzas. The toppings are all vegetarian but Jono is the first to tell you he couldn’t live without cheese, so traditional pizza fans can rest happy that all is right in their Ubud world. Those who take their health seriously will also love it.

Pizzas that taste good and are good for you; it’s an Ubud twist that tastes great.

Tel: +62 81353037096

www.dumbobali.com Settimo Cielo, seminyak Sometimes you want your pizza just a little bit dressed up and this is where Settimo Cielo shines. Described as rustic yet refined, the Seminyak restaurant is stylish and intimate. The food however is thoroughly Italian and delicious. So while we are spoiled for choice the small pizza menu is sometimes just exactly what we want. Three pizzas feature on the menu and they are all dressed for dinner, or lunch. A mushroom porcini pizza is made even better with caramelized red onion, piattone cheese, rucola and pickled thyme. The four cheese pizza is a dreamy combination of piattone, tri signore, gorgonzola and fresh mozzarella with radicchio, chopped walnuts and fresh rosemary, while the rucola and prosciutto pizza is richly dressed with roasted red onion, thyme, rosemary, rucola pesto, fresh rucola and prosciutto crudo. Best served with a lovely glass of Italian red or their inspired aperitifs. The grazing menu at lunch offers a taste of everything at a great price and includes a sampling of the pizzas.

Tel: +62 361 4741117

www.settimocielobali.com Yak Map R.6

constant wining

C o c k ta i l s o n t r e n d words: sarah douglas photots: Lucky 8

The trend towards artisan gin continues at Alila Seminyak.

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The cocktail trends for 2018 bring us closer and closer to the kitchen, the garden and even the sea. With bartenders juggling more than shakers, wood, fire, earth, sustainable ingredients, local attitudes and a shift towards health and wellness are transforming cocktail menus.

Asian inspiration. Sake no Hana at Omnia Perched above the dramatic new cliff top day club, Omnia, Sake no Hana is a modern Japanese restaurant that brings a world of international experience to Bali’s southern peninsula. We expect to find traditional Japanese influences on this cocktail list, as ingredients like wasabi, sake and even soy are now equally at home in the bar as in the kitchen. Sake no Hana’s accomplished mixologists have taken it one step further with their Bali list, adding a new element of interest. Local botanicals, wines and spirits, tropical fruits, herbs and even plants, mix and mingle with classic cocktail and Japanese ingredients to create a list that is as fresh as the stunning venue.

The pandan martini, for instance, is more than the sum of its parts. Lime and lychee dance with gin in this classic drink, with a finishing note of pandan, the local leaf much loved by the Balinese. The result is creamy and smooth, beautifully balanced and perfectly paired with one of their recommended menu items; a thinly sliced sashimi of Hamachi namawasabi, dressed with a truffle and black pepper ponzu. This is also a stunning cocktail to order all by itself. sakenohana.com/bali Cocktails on tap. Kiln/Ulu Cliffhouse Prepared cocktails rarely have the impact of a drink that is freshly made to order. Until now that is.

We were introduced to cocktails on tap at Kiln in Seminyak and then at Ulu Cliffhouse. Their menu currently features three beautifully crafted cocktails that are cheeky reminders of the classics they resemble. First up is The Mule; vodka mulled with fresh young ginger juice, charred lime and aromatic

bitters in a flavourful, citrus cocktail. Next up is the tongue-firmly-in-cheek Gin N Chronic; a blend of gin, black lime, clove and nutmeg-infused tonic. The pick of the bunch though is the sublime take on a Piña Colada. White rum is infused with pineapple, coconut water and lime to create a clear base which is then topped with a billowing cloud of coconut marshmallow that is finished with a quick burst of fire before a final dehydrated pineapple fan is added to garnish.

The tap has been designed and built for this purpose, transforming the three classic drinks into something divinely different. www.kilnbali.com ulucliffhouse.com Spice it up. Chai’ba Chai’ba opened in Seminyak at the end of last year and made an impact with its modern take on authentic Indian dishes. Chef/owner Viraj Bhammer, or VB as he likes to be known, has taken the concept into the bar as well, adding flare and flavour to classic cocktails with a carefully crafted list by celebrity bartender Carson Quinn. Incorporating turmeric root juice into an espresso martini adds a layer of complexity to the popular cocktail that is subtle yet adds a bitter note that balances the sweetness perfectly. The Calcutta sour plays with the classic whisky sour and adds mace, a popular ingredient in Indian cooking, to add depth and spice to the cocktail that maintains the integrity of the original recipe. @chaibaseminyak

Smoke. Bistrot/Salazon The smokehouse concept has played out for decades in the Southern states of America and hit Bali big time in the last couple of years. Popular smokehouses include Salazon in Seminyak and Goodwood in Canggu.

Infusing cocktails with smoke is a trend that seems destined to stay and often mirrors the food menu in an interesting way. Apart from the distinctive taste, preparing the cocktail adds a theatrical element that brings out the showmen, and women, amongst our mixers.

Bistrot has included a smoky old-fashioned to their new drinks list. A beautiful cut crystal decanter is

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filled with bourbon and then a fiery stick of coffee wood fills the decanter. The smoke infuses the bourbon before it is poured over ice with a lick of bitter orange peel to create a drink that works just as beautifully with food as it does on its own.

Salazon offers the smoke-infused cocktails as part of their old fashioned and negroni menu prepared to order at the table by a mobile barman. It’s a little flashy but works well with the meaty menu and the grand interior. www.bistrot-bali.com www.salazonbali.com Fruit, vegetables and herbs. Alila Hotels and Resorts.

Sustainability is a concept that is now mainstream and when it comes to cocktails, Alila incorporates ingredients sourced from their organic gardens into their list where possible and also takes inspiration from their locations.

Alila Seminyak’s beachfront location plays to the growing trend towards health and wellness, even in cocktails. Most popular on their beach bar list is a coconut and lime martini, fresh, delicious, healthy and local. It’s a creamy cocktail that even vegans can enjoy, a definite consideration these days.

Billy’s Mojito (ask the bartender) is a vibrant long drink based on rum that owes its brilliant colour to beetroot with a hint of cardamom to add interest. The trend towards artisan gin continues and Alila Seminyak dedicates a whole section of the menu to gin cocktails and steps it up with a beautiful, natural tonic water that is full of organic botanicals and sweetened with natural sugar cane, another popular trend this year.

Alila Ubud takes its inspiration from the flower gardens on the pretty hill property. Their signature cocktail, Hibiscus Petal, is created with petal-infused vodka, mingled with lime and mint. The popular blooms are also used to create a syrup that is used in both hot and cold tea.

Alila Manggis is perhaps earthier than its sister resort on the Seminyak coast and their signature cocktail uses roots that are popular in traditional Balinese tonics, like the jamu kunyit. Ginger and turmeric mingle with local limes to create cocktails with interest and a sense of place at Alila Manggis.

The trend towards more creative cocktails continues as bartenders search for ways to stand out from the crowd and adjust to lifestyle factors. From the five star resorts to fashionable speakeasy-style cocktail bars, mixologists across Bali have their eye on the next big thing. www.alilahotels.com

burnt, spiced or fruity? cocktail conundrums.

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brut force

stephanie mee sips segura viudas by the sea in the sunshine. and all is well with the world. photo: lucky 8.

Sunny days are back in season, and what better way to celebrate than with glasses of bubbles by the beach?

Word had been going around that there was a new cava on the market, and being the lovers of libations that we are, we set out to track down this tipple in a seaside locale.

Our search led us to Nelayan Restaurant & Beach Bar at Belmond Jimbaran Puri Bali where the Segura Viudas Brut Reserva is the newest addition to the wine list.

For those not familiar with cava, this sublime sparkling wine comes from Catalonia in Spain and is made in the same way that champagne is produced. Cava means ‘cellar’ in Spanish, and the name refers to the underground cellars where the wine is aged for a minimum of nine months. The main difference between cava and champagne is that cava is produced in a warmer climate using indigenous Spanish grapes. The result is a fresh, fruit-forward sparkling wine that tends to have lower acidity than champagne.

Up until recently, cava was hard to come by in Bali, but all that changed when Freixenet rocked up to the island with a range of high-quality bubbles including award-winning wines from the Segura Viudas winery. This boutique winery uses time-tested traditional methods like handpicking their grapes and using only the first pressings 124

to retain as much freshness and flavour as possible.

The Segura Viudas Brut Reserva is one of the winery’s star sparkling wines. Made with a blend of Macabeo, Parellada and Xarello grapes from diverse vineyards around the Catalan region, the wine is fermented with unique yeasts created in the winery, then aged for a minimum of 15 months in a cellar 20 metres below the ground. The Brut Reserva has only just become available in Bali, and savvy restaurateurs have been quick to get their hands on as many bottles as they can.

It’s hard to imagine a better setting for sipping bubbles than at the Belmond Jimbaran Puri Bali, an elegant resort set along a strip of sparkling white sand on Jimbaran Bay. Nelayan Restaurant & Beach Bar is their stunning seaside restaurant shaded by a soaring bamboo structure that is open on all sides. We arrive at lunchtime and find a pleasantly breezy space with tables overlooking the beach and ocean. It doesn’t take long for us to settle into the cushioned chairs and sort out our cava craving.

The Segura Viudas Brut Reserva arrives perfectly chilled, pale in colour and giving off aromas of tropical fruit and floral notes. The first sip is cool and crisp and reveals hints of lime and pineapple. The wine is complex enough to sip

on its own, but also pairs perfectly with Nelayan’s famous seafood dishes. We opt for the warm octopus and calamari salad with fresh herbs and the grilled tuna with fresh tomato salsa, both of which are enhanced by the acidity of the wine.

Although we’re not usually fans of dessert with lunch, the Espresso Tiramisu sounds just too good to pass up.

It comes infused with Kahlua, dusted with chocolate and resting on a vibrant passion fruit purée. Surprisingly, the cava also stands up to the richness of the dessert, as the wine’s light mousse and dry finish balance out the creaminess of the mascarpone and the richness of the espresso-soaked sponge cake.

Once the plates are cleared, the bottle keeps going, which is good because our only plans for the afternoon involve enjoying the clear blue skies, ocean breezes and a few more glasses of cava. The Segura Viudas Brut Reserva met all of our expectations and then some, and we couldn’t think of a better spot to enjoy it than sitting beachside at the Belmond. www.belmond.com/JimbaranPuri

venting in a villa your private villa awaits at the trans.

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Katie Truman gets spoiled At The Trans Resort Bali, where luxurious attention to detail transcends the norm.

Driving along Sunset Road, The Trans Resort Bali looks pretty impressive and once past its high walls, this multiple award-winning resort – owned by Indonesian mega group CT Corp – is, amazingly, even more so.

Where space is a luxury in Seminyak, The Trans bucks the trend; the resort and accommodations are huge – size does matter. Its world-class MICE venue (recently bagging the ASEAN Tourism Standard Award 2018) boasts underground parking and the largest ballroom in the hood. And the magnificent open-sided lobby, complete with chic lounge-bar, is monster-sized, totally dominated here by a specially commissioned duo of gigantic art works by celebrated Balinese artist, Nyoman Gunarsa – this maestro’s largest and final paintings.

The lobby’s sophisticated blend of rich Indonesian tradition and contemporary refinement and luxurious touches and décor, including lavish attention to detail and premium materials and finishes, sets the scene for what lies beyond.

The Trans may appear enormous, but is home to just 200, exceptionallyappointed guestrooms sprawled over tropical gardens; resulting in more spaciousness and highly personable service from the super-friendly staff to the hands-on, amiable GM, Alex Jovanovic. All 184 Premier and Premier Club rooms (65-square-metres) and Celebrity Suites (130-square-metres) frame the centrepiece White Sandy Beach Pool and are equipped with balcony Jacuzzis.

The biggest surprise, however, is the sumptuous ‘Balinese Kampung-style’ villa estate of 16 palatial pool villas hidden at the rear; a leafy, verdant oasis, a world away from nearby Sunset Road and Seminyak’s shenanigans. Who knew?

At 350-square-metres, the 15, one-bedroom villas are some of the island’s biggest, but the crown jewel is the opulent, three-bedroom Villa, the aptly-named Presidential Suite; a favourite of corporate types and Asian celebrities, covering 700-square-metres with a 12-metre-long pool, dedicated 24-hour butler and exquisite living-dining areas decorated with Gunarsa paintings.

The Luxe Life On arrival, I’m whisked away to my private one-bedroom villa by my female butler, who is thankfully on call 24/7. The pretty, high-walled gardens contain a lap pool, sun deck, two bales and ornamental water features and within, the alang-alang topped villa’s generous-sized living and bedroom spaces drip with plush bespoke furniture, woods polished to a sheen and striking art works by Indonesian artist, Sunaryo. Creature comforts run from a multi-media docking station and espresso coffee machine to stashes of candied fruits and house-made cookies.

This self-confessed bathroom snob is delighted with the oversized Italian marble bathroom, with an ample-sized, glass encased overhead rain shower, his ‘n’ hers wash basins, super-posh Acqua di Parma Italian toiletries and the biggest heap of bathroom amenities I’ve ever come across – all strikingly

packaged. Bathrobes are made of silk and even the slippers are deep-pile fluffy; the ergonomically- designed Jacuzzi bathtub is a villa exclusive and the Toto Neorest, the ‘Mercedes Benz of Toilets’ (also available in the Suites) ensues hours of mindless entertainment.

Beyond this indulgent bolt-hole, there’s certainly enough to keep me occupied. After a dip in my divine pool, I drag myself off to The Club Lounge – an elegant, intimate space exclusive to Villa, Suites and Premier Club guests – in time for the complimentary Evening Canapé and Cocktail session. Butlers can organize in-villa BBQs or candlelit dinners, but I head to the pool-side restaurant; its global, strictly Halal all-day menu, ranging from comfort food and Dim Sum to French gourmet and healthy selections, keep the resort’s diverse guests happy. Dynamic kitchen duo – French-Algerian Executive Sous Chef, Amaury Belkhanfar (formerly installed at Michelin-starred restaurants) and Indonesian Executive Chef, Allen Stevano – quiz me on dinner preferences, which results in fluffy foie gras with freshly baked breads and succulent duck breast drizzled with rich jus – washed down with a crisp Australian Sauvignon Blanc.

Back at my villa, a long soak in the Jacuzzi is swiftly followed by sinking, literally, into my insanely comfy bed, complete with custom-made 320-threadcount Egyptian cotton and stack of goose down pillows. As throughout, The Trans founder-Chairman, Chairul Tanjung, has gone to extraordinary lengths on his quest for the best, including personally “researching” the finest mattresses.

After a blissful slumber, I’m up early for a yoga class, one of many complimentary guest activities available, before a well-earned “Celebration Breakfast”; the vast array of dishes almost leaving me dizzy (and obscenely full).

Time for a lie-down and swim at the main pool, its shallow beach zone with dazzling white “sugar sand,” a Godsend for families and post-breakfast.

Burrowed within the villa enclave, the resort’s Balinese-style Spa is a convenient short totter from my villa. Here, I try the signature Wine Elixir treatment, whereby my therapist pours chilled red wine over me whilst lying in the tub – apparently, wine has excellent antioxidant and skin softening properties. Before check-out, I’m after some alcohol to actually drink, so cocktails at The 18th Rooftop Bar and the awesome 360-degree sunset and Seminyak views, seems the perfect fit.

Although I feel diva-worthy with all my villa’s extravagant indulgences, besides the different room sizes, most of The Trans accommodations feature much of the same features, especially concerning the bathrooms – ensuring everyone can experience the luxury touch at very affordable rates. All round very impressive. www.transresortbali.com www.transvillabali.com

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brands the sanctuary of karma sanctum.

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A balinese rainstopper – never leave home without one. Sophie Digby travels to the land of greying skies...

So to London we have come – a short getaway from island bliss to supposedly colder climes. I see that my wardrobe is not up to it so I pack my pawang (rainstopper) instead. And bliss of bliss my pawang touches down just as we do and, for the next two blissful weeks, England is a green and pleasant pasture.

Nine days in the Country Seat, the Digbys have been around Hardy country – aka Dorset – for many a century, and it’s back ‘down’ to London we head for a brief but intense two-night stay at what is possibly the best located bijou hotel in Londinium – Karma Sanctum. (Expect to see more of the Karma Group and the Sanctum brand tie-up here in Bali and around the globe in the near-ish future).

Karma Sanctum is housed at the rather upmarket address of No. 20 Warwick Street, W1 – right in the thick of things – just browsing distance from the famed Liberty’s of London (an iconic black and white behemoth of a building dating back to 1885) on Regent Street, the world-famous Carnaby Street and of course other fabulous adjoining tributaries like Beak Street.

So our KS check-in is a rather lowbrow affair – not Bali-grandiose at all – no sea-view vistas, frangipani trees or soft-shoe shuffling staff, actually not even a welcome drink, but these are hard times, Britain is in the throes of Brexit. With the suitcases in the lift, we choose the wider staircase and after a corridor walk, arrive in an Austin Powers-style bedroom, roomy for London though not spacious. Crystal bead threads hang from the ceiling partly camouflaging the bathtub which, at its base, is surrounded by glass pebbles emitting mood lighting hues. Big flat screen TV, large double bed, decent cupboard space, mini-bar and closed off shower and toilet spaces. Bliss of bliss, I spot our welcome drink, an ice-bucket-bound bottle of sparkling from our very own proud shores of Britannia, a Sussex tipple and not too bad after the rather trying trek up from Dorset (I’m a tad confused, can someone confirm does one go up to the country and come down to London? Or is it the other way around?). Fabulous pillows, big wide bed with suede head-board and lushplush velvet curtains – all things one needs to make The Spy Who Shagged Me feel at home, with exception of the light-flashing, rotation of said bed!

But we are in the centre of the cosmos, so street-side we head. A mass of ingenious shop hoardings grab my attention – we are in the land of the native Englishman, and as such we are allowed to twist our language to

the shape and form we see fit, and not feel the need to edit or criticise. We pass Shampers – obviously a wine bar and restaurant, Crumbs and Doilies – possibly a patisserie meets a bakers dozen? Just next door is a single, dark door framed with a light-box above. Beautifully “fonted” is the word ‘Disrepute’ (if I wasn’t with my 16-year-old son I would possibly be tempted to pop by later in the evening). Next up we have Dirty Bones, Rum Kitchen and Pizza Pilgrims, a variety of cuisines make up Kingly Court on Beak St, which is a three-storey den cuddling a fabulosity of restaurants, brand shops and a yoga studio, all within 10 paces of our temporary abode. Yoga maidens take note … there is also Moosh Juice Bar, The Detox Kitchen and So Pure Cafe for those of you who have not yet left Planet Bali.

Shakespeare’s Head is just around the corner (where Foubert’s Place meets Great Marlborough St) and has been just around the corner since 1735, when it originally belonged to distant cousins of the Bard. But no pubs for the under 18’s so the choice is Puma…..

After all that shopping for shoes for the “Him” in my life, we spy a little foodie paradise called Byron. We have travelled to the other side of the world and are about to order a burger with beetroot!

My oh my, this leaves me gasping and in need of a proper refreshment, so it’s back to our sanctuary at Karma Sanctum. Take the lift, head to the rooftop and amidst the gurgling of the above-level Jacuzzi I get to order a double Hendricks and cucumber, with a spritz of elderflower (the young one gets a Ginger Ale).

In Seminyak we have become rather fond of our rooftops so this feels comfortingly homey, and we have a +25 degree of warmth amongst the tinkling fairy lights, with neon wall art, underneath a dry London sky. I have arranged for a small gathering. Bali connections are never too far away and to drinks they have come – they all still do drink – so the evening is set with chatter, bubbles, top-notch boutique tipples and conversation. A random international model plops herself down at our table, followed by a rather talented, and a more than slightly short, designer friend. I gather he is famous, but aren’t we all? After all we are in Soho, rooftop at Karma Sanctum. www.sanctumsoho.com

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spas

stephanie mee kicks back at a seriously soothing spa spot near ubud.

Who says that the only time for new beginnings is the start of a new year? I’m a firm believer that you can take the first steps towards a healthier lifestyle any time you want.

Ok, so admittedly I’ve been a bit slack about keeping up with my resolutions this year, but I still stand by my statement. In light of my healthy lifestyle transgressions, I decided that it was time for a detox, and Sukhavati Ayurvedic Retreat & Spa had been at the top of my list for ages.

Located in the lovely rural village of Bebengan, just 20 minutes from Canggu and about an hour from Ubud, Sukhavati Ayurvedic Retreat & Spa sits on a sprawling property that spills down to the Penet River. Surrounding the estate are rice paddies, running rivers and quaint cobblestone streets. Step inside the gates and you find lush lawns, tropical trees and stepping stone paths that lead to various Balinese-style buildings.

Sukhavati means ‘abode of peace’ in Sanskrit, and that’s a pretty apt name for this serene spot that is dedicated to helping guests find permanent inner peace. The focus here is on the healing arts of Ayurveda, also known as ‘the science of life’. Originating in India thousands of years ago, Ayurveda employs natural methods to cure an array of health issues and promote optimal well-being. These methods include massage, meditation, yoga, herbal medicines and a healthy diet.

Because I’m an absolute beginner to Ayurveda, I opt for the One Day Taste of Ayurveda programme, which allows me to experience a range of treatments and a taster of what a wellness journey at Sukhavati Ayurvedic Retreat & Spa is like. This is the shortest of Sukhavati’s retreat programmes, which range from one day all the way up to 21 days or even longer on request.

I arrive at Sukhavati in the morning and am greeted by two staff members who hand me a cold towel, a welcome drink of coconut water, lime and mint, and necklace of wooden meditation beads. Once seated in the open-sided lobby, I fill out a personal health questionnaire so the resident Ayurvedic doctor can prepare for our consultation.

The staff then lead me down a huge set of stone stairs to one of the estate’s eight gorgeous, tropical-chic villas where I can relax in between treatments.

My first treatment takes place in the comfort of my villa, and includes a divine facial

and foot massage administered by two highly trained and experienced therapists.

Feeling utterly refreshed and pampered, I enjoy a quiet cup of tea on my veranda overlooking the cobalt pool with its bubbling water feature before making my way to Dr. Mithun Raju’s office for my Ayurvedic consultation.

Hailing from Hyderabad, Dr. Mithun Raju comes from a long lineage of Ayurvedic practitioners. His consultations start with general questions about physical, mental and emotional health, followed by a pulse diagnosis. I am shocked when the doctor accurately diagnoses that I have a problem with my right knee, which I injured in a motorbike accident over a year ago. He also determines that I have too much vata and recommends treatments, diet tips and lifestyle tweaks for my particular constitution.

With Dr. Mithun Raju’s advice in mind, I make my way down to the Lower River Pavilion for lunch. Set on the edge of a ravine overlooking the Penet River, this breezy space is the perfect spot to indulge in Sukhavati’s excellent organic vegetarian cuisine.

My lunch includes a spread of Ayurvedic dishes including daal, baked spinach and tofu spanakopita, sautéed vegetables, red bean salad and rice with sides of coconut chutney and ghee.

My final treatments take place in the stunning River Spa that juts out over the rushing river. The experience starts with a soothing head massage and foot scrub, then moves into the Abhyanga massage, a synchronised four-hand, warm-oil treatment to help purify the body. This is followed by the Shirodhara treatment, which involves warm herbal oil poured in a continuous stream across the forehead. To say that this was deeply calming would be a huge understatement.

As the day comes to an end, I enjoy a fresh papaya juice while watching dragonflies flit through the hanging vines tumbling down from the trellis on my patio. Even though I have only spent the day here, my mind and body are at ease, and all the stress I was previously feeling seems to have slipped away. I will definitely be back to Sukhavati Retreat & Spa, only the next time I will be sure to book in for a minimum of three days.

And that’s a resolution I will keep. www.sukhavatibali.com

Ayurvedic pedigree.

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fashion freestyle

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fashion freestyle

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Balinese pro-surfer Dyah Rahayu www.atlaspearls.com.au

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www.balifusarongs.com

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fashion freestyle

www.johnhardy.com/visit-us-in-bali

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health

When it comes to securing functional health insurance, knowledge is power

Read the small print – it’s an art form where corporations bury the low down knowing most buyers won’t read tiny text. Read it and read it again. Use a magnifying glass if you have to.

According to the Australian Securities and Investments Commission (ASIC) some health insurance brokers will sell a policy that is simply not real or one that will not provide the benefits outlined. Some policies simply do not exist.

“Travel or health insurance usually does not include extreme sports like white water rafting or bungee jumping, natural disasters (think volcano), war, terrorism, unattended luggage or places where an official travel warning has been issued,” says ASIC’s Smart Money advisory.

In fact, if you are living in Indonesia it’s possible that your chosen health insurance is not even legal given that operators require a special license to do business here.

They also may not be properly insured themselves. Fake policies are more common than fake news.

Imagine finding yourself on the ground having hit a patch of gravel on your pushbike, your hand dangling at a sickening angle with no clear bones apart from one that is almost poking out of the skin. I did.

Adrenaline kicked in so a swift whack returned the dislocated bone. Then the pain started triggering nausea and waxy sweat. Just before my hand started to bloat beyond recognition, the kids removed a couple of rings while helpful locals made a sling, moved the bikes and called an ambulance.

Ninety minutes later – without painkillers – two paramedics arrived to establish that I was not dead and that 142

One popular travel insurance company used among expats will not honour a claim if the victim has consumed alcohol. This could translate to a Bintang and riding on the back of a bike with someone else at the controls when an accident happens. The same policy does not cover costs of an event caused by natural disaster. Think a massive deluge of rain, a slip and a snapped bone. If you have ever had a bike accident or nearly fallen into a got – or uncovered gutter – you will know South-East Asia’s unique conditions.

While most insurers do have medical evacuation as part of a plan, the fine print may recognize an ill-equipped and underfunded rural hospital as the ‘nearest place of medical excellence’ and the policyholder has no say in the matter.

There goes that flight to Singapore and premier health care to fix that ruptured spleen.

Bali’s homegrown health insurer International Global Health (IGH) has curated coverage that covers these holes.

“IGH offers chronic care for pre-existing or long term illness,

the break was serious. My left hand had swollen hideously and fingers where going black.

Junior ended up strapped into the gurney, while the other rode up front while I was in the back of the ambulance, hitting knock out painkillers that sparked an epic nicotine and margarita craving.

At the hospital more drugs were issued, images and scans taken and a ‘reduction’ was performed where doctors pulled the bones back into place while I was in a drug induced twilight zone. Mammoth swelling prevented immediate surgery on the two breaks. It bought me time to think. Do I really want to be in this hospital? Back to the camp, high as a kite

we are licensed in Indonesia, our policies are designed for life here, we have low annual increase and offer choice for our clients treatment,” said IGH chief Richard Flax.

Backed by Australia’s largest global insurer QBE, IGH policies were developed by the team that has also been Bali’s first responders for 25 years, which includes attending to the aftermath of several catastrophic bombings. IGH knows the lay of the land here and delivers practical assistance 24/7.

“In a medical emergency we will have a big hospital in Bali triage while we arrange a medevac to Singapore or Australia. It’s part of every policy,” he said.

Some of Bali’s biggest names have switched to IGH including Ku De Ta as a company and the legendary bad boy behind Deus ex Machina, Dustin Humphrey.

It’s too late to secure practical – and legal - insurance after an accident.

and feeling awful with two strung out but awesome kids, brought some rest and an hour cutting through the too-tight plaster with nail scissors.

The next day the surgeon chronicled the surgery; a bone graft, a plate, pins and an external metal ‘fixator’ which is a dark ages-looking thing held outside of the body fastened by pins that pass through the skin and muscle into the bone.

Charming.

Through cold tears of pure fear, I demanded the surgery be transferred to a centre of medical excellence. Exactly a week later, I was in superb hospital with a plate, pins and artificial bones out of a bag sprinkled into my joint by an

orthopedic surgeon who shunned the creepy fixator. After the anesthetic wore off, searing pain crept in. Pain meds hadn’t made it to my chart and the night nurse was an enforcer. Seven hours of blinding agony later, the doctors arrived to admire their handy work and instantly delivered an IV hit of morphine and apologized unrelentingly for the over sight.

Friends at home in Bali agreed how lucky I was that this happened in Australia.

Imagine if it happened in Amed. At least I have peace knowing that my IGH policy would kick in to take care of repairs, if it had. O.S. www.internationalglobalhealth.com

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yak awards

bali’s big night out went with a bang, cuban style.

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The Yak Awards 2017 Presented by Freixenet Cava arrived Cuban style at the fabulous Trans Hotel Bali where 500 revelers joined the fun to watch us give away the coveted Awards to Bali’s brightest and best.

Guests were greeted first on the red carpet by host Gi Gi O’Brien who added her own style and glamour to what was a colourful night out – clearly signaled early by a stand out, sky blue Chevrolet (from Classic Rides Bali) at the hotel’s entrance … the perfect selfie backdrop.

From there it was upstairs to the ballroom and the Fame Wall, where everyone who was anyone had their picture snapped by the boys from BaliProd.

Others stepped across the foyer to the Bali Photo Booth for their moment in the limelight.

We gave out 21 Awards on the night, and the winners were:

Best Newcomer: Mrs Sippy Best Photographer: Herbaut Cedric – Bali Tonight Best Designer: Magali Pascali Best Social Media Stream: 360 Bali Best Restaurant: Kiln – Petitenget

Inside the ballroom Yak Production partners Virtuoso had gone all out to create a Little Cuba, in which Bali’s best bars, restaurants and brands set up free stalls to tempt the crowd.

Health Consciousness Award: In The Raw – Canggu

Canapes circled constantly from Akua de Bilbao, El Kabron, Made’s Bakery, Mason Gourmet Chocolates, Paletes Wey, Babi Bagus, Boy’n’Cow, Chachara, Da Maria and Motel Mexicola, Fat Gajah, Kitchenette, Nonè Kitchen, Scratch and Respect The Burger, Sardine, Ti Moris and Zibiru.

Best Wine List: Kayuputi – The St Regis

Our beverage sponsors included headliner Freixenet Cava, Albens Cider, Bootstrap Coffee, Bali Coconuts, Indowines and Plaga, Multi Bintang & Heineken, Nusa Cana Rum, 40 Thieves and Wild Turkey Whisky.

The entire event was captured on video by the awesome peeps at Bali Prod and Bali Tonight, while decorations were provided as ever by the wonderful Bloomz. The evening’s entertainment included performances by Erik Sondhy, Ninna, DJ Rafa and a dance finale featuring Cuban Rafael Navarro Gomez by D+M Productions. Diana Rosa and The Great Unsaid rocked the ballroom with a set from their debut album to close the night.

Awards were created by Philip Lakeman Ceramics, while Supaprint decked us in glory with the printed backdrops. Dancers and VIPS were primed at The Shampoo Lounge and Spoiled hairdressers, while Pro Motion Events keep the machine oiled as main event organising company.

Best Bar: 40 Thieves – Petitenget Best Chef: Stephen Moore – Ku De Ta

Best Sunset Venue: Alila Seminyak Best DJ: Rafa Lambert Best Retail Space: Kim Soo – Seminyak Best Resort/Hotel: Tugu Hotel – Canggu Best Event: Mexicola Parties Best Villa Under 7 bedrooms: The Edge – Uluwatu Best Ad Campaign: Omnia Best Bali Brand: Bamboo Blonde Yak Man Of The Year (A tie): Andreas Bergel – W Hotels, Detlev Hauth – Smile Foundation Yak Woman Of The Year: Karin Karner – Dog Rescue Best Community Services Award: BAWA – Janice Girardi Outstanding Achievement Award: Melati & Isabel – Bye Bye Plastic Bags Best Host 2017: Trans Hotel Bali

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advertiser's directory

EVENT ORGANISER Pro Motion Events Tel: +623614725190 www.pro-motion-events.com Page 139

HEALTH, SPAS & SALONS Blow Bar Tel: +623613350600 www.blowbarbali.com Page 10 Yak Map R.8 Cocoon Medical Spa Tel: +628113882240/41 www.cocoonmedicalspa.com Page 127 Yak Map E.7 Glo Day Spa Tel: +62361738689/ 282 826/ 934 8844/701 5600 www.glospabali.com Page 67 Yak Map L.1, X.10 Kayu Manis Tel: +62361705 777 www.kayumanis.com Page 59 Yak Map E.16 Manik Salon Tel: +6287861814761 www.manikcanggu.com Yak Directory Page 3 Yak Map O.1 Spoiled Tel: +623618475141/+6281999288555 www.spoiledhairdressers.com Page 8 Yak Directory Yak Map G.1 The Shampoo Lounge www.shampoolounge.com Page 5 Yak Directory Yak Map V.8 Toni&Guy www.essensualshair.com Page 96 Yak Map P.7

HOTELS & VILLAS Alila Manggis www.alilahotels.com/manggis Page 8-9 Alila Seminyak www.alilahotels.com/seminyak Page 8-9 Yak Map. N.5 Alila Ubud www.alilahotels.com/ubud Page 8-9 Alila Villas Uluwatu www.alilahotels.com/uluwatu Page 8-9 Yak Map G.16 Artotel Beach Club www.artotelbeachclub.com Page 6-7 Yak Map G.12 Karma Beach Tel: +62370630982/+62361848 2202 www.karmaclub.com www.karmagroup.com/karmabeach Page 80 Yak Map F.15

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Ministry Of Villas www.ministryofvillas.com Page 1 Yak Map O.10 Sandat Glamping Tel: +623618946388 www.glampingsandat.com Page 137 The Anvaya Beach Resort Bali Tel: +62361759991 www.theanvayabali.com Page 37 Yak Map C.13 The Trans Hotel www.transresortbali.com Page 143 Yak Map U.7 The Edge/Mesa Hotel & Resort/oneeighty Tel: +6236188470700/+62 3618470700 www.mesahotelsandresorts.com www.oneeightybali.com Page 35 Yak Map G.15 The Ungasan Clifftop Resort Tel: +623618482111 www.theungasan.com Page 4-5 Yak Map G.15 Tugu Hotel Tel: +623614731701 www.tuguhotels.com Page 29 Yak Map C.1 Villa Palma Tel: +6281236301330/+62 817347389 www.villapalmacanggu.com Page 96 Yak Map K.1 W Retreat & Spa Tel: +623614738106 www.wretreatbali.com Page 72 Yak Map K.4

New Kuta Golf www.newkutagolf.com Page 67 Yak Map G.16 Philip Lakeman Ceramic Tel +62361281440/4490064 www.lakemanceramic.com.com Page 121 The Boogaloo Bali www.theboogaloobali.com Page 9 Yak Directory Waterbom Bali Tel +62361755676 www.waterbom-bali.com Page 81 Yak Map C.12 PROPERTY Elite Havens www.elitehavens.com Page 11

Yak Map P.8

RESTAURANTS & BARS Azul Beach Club Bali Tel: +62361765759 www.azulbali.com Page 33 Yak Map.C.9 Bangkok Hustle Tel: +6282146415009 Page 28 Yak Map.N.1 Chop Steak House Tel: +6285738657753 www.chopsteakhouseid.com Page 23 Yak Map. E.9 Da Maria Bali Tel: +6282237733099 www.damariabali.com Page 31 Yak Map. T.3 Luigi’s Hot Pizza MEDIA / PRINTING Page 97 Yak Map M.1 Supa Print Mano Restaurant Tel: +623618475740 www.manobali.com www.supa-print.com

Yak Map L.6 Page 139 Yak Map C.7 Page 19 Motel Mexicola Tel: +62361736688 MISCELLANEOUS Page 73

Yak Map N.6 Bali Landscape MyWarung Seminyak Tel: +6281805661227 Tel: +628123805 9687 www.balilandscapecompany.com Page 6 Yak Directory Yak Map P.1 www.mywarung.com Page 25

Yak Map S.3 Bali Photo booth MyWarung Ubud www.baliphotobooth.com www.mywarung.com Page 4 Yak Directory Page 27

International Global Health OMNIA Dayclub Bali Tel +62361737317 www.omniabali.com www.internationalglobalhealth.com Yak Map G.16 Page 119 Yak Map Z.1 Page Gatefold Queen’s Tandoor Kebon Vintage Cars Tel: +62361732770/765988 Page 48 Mason Adventure www.bali.queenstandoor.com Tel +62361721480 Page 59 Yak Map.B.13/T.10 www.masonadventures.com Shima Teppanyaki & Shabu shabu Page BIC Yak Map G.11 Tel: +62361737483

www.shimateppanyaki.com Page 48 Yak Map U.4 Sundays Beach Club Tel: +628119421110 www.sundaysbeachclub.com Page 4-5 Yak Map G.15

SHOPS Atlas www.atlaspearls.com.au Page 15 Yak Map J.4 Bamboo Blonde www.bambooblonde.com Page 21 Yak Map S.8, U.11 Balifu Sarong Tel: +6285953784088 www.kykullo.com Page 49 Yak Map S.13 Bambusee www.bambusee.com Page 13 Yak Map F.7 Biasa www.biasagroup.com Page FIC Yak Map V.12 Coconut Water Tel: +62085953780775 www.canggushop.com Page 5 Yak Directory Yak Map N.1 Deus Ex Machina www.deuscustoms.com Page 2-3 Yak Map O.8 Firmato Espen Salberg Tel: +623618450643 www.firmatoespensalberg.com www.espensalberghaute.com Page 20 Yak Map V.1 Gruppo Campari Tel: +62361469888 www.camparigroup.com Page 57 John Hardy Tel: +62361469888 www.johnhardy.com Page 17 Yak Map B.15 Paul Ropp Tel: +62361701202/730212/730023/974369/8 496908 www.paulropp.com Page Back Cover Yak Map T.8 Paletas Wey www.paletaswey.com Page 115 Yak Map W.4 Periplus www.periplus.com Page 139 Yak Map F.13/P.7 Sensatia Botanicals Tel: +62363 23260 www.sensatia.com Page 43 Yak Map P.7

CELEBRATE IN STYLE CELEBRATE IN STYLE As Bali’s premium choice for business and leisure, The Trans Resort Bali is home for all types of special occasions, meetings, seminars and functions. With a touch of luxury and impeccable service, the award-winning resort is bound to make a lasting impression on you and your guests.

WINNER OF ASEAN M I C E V E N U E STA N DA R D ASEAN TOURISM STANDARD AWA R D 2 0 1 8 - 2 0 2 0

WINNER FOR TWO CONSECUTIVE YEARS BALI LEADING MICE VENUE BALI TOURISM AWARD 2017 -2018

THE TRANS RESORT BALI Kerobokan - Seminyak, Bali 80361 Indonesia T +62 361 8981234 F +62 361 8981233 www.transresortbali.com

WINNER OF BEST HOST TH E YAK AWAR DS 2017

astroyak

moodofthemoment

By Dr Deepak | astro-deepak@usa.net | www.astronlp.com | Skype: drdeepakvidmar

Most significant event during this period of time is the Mars conjunction with Pluto in the last half of April. Both are malefic planets that have to do with violence and explosion. Put the two together and the possibilities are like earthquake, revolution, genocide or nuclear explosion. In Capricorn, it usually has to do with government.

aries Uranus transit is about change, change, disruption and creativity. Tendency is to quit jobs and relationships and old patterns not because there is anything wrong with them, but because you need something new. It can be an exciting time of life that you will miss when it is gone. It only happens every 84 years.

libra

taurus Taurus is the most stable sign of the zodiac. It does not like to change. The tendency is same job, same house, same relationship, everything same same in a world of chaos. All of that is about to change in May when Uranus goes into Taurus after 84 years. You will not know what to expect, but the intention is to realize the potential of your individuality.

scorpio Neptune transit trine Scorpio gives this time in your life a dreamy, poetic quality. There are big changes in your life to come, but for now what is easy is right and what is kind and caring is the unspoken truth. It is a time to be without the mind and follow your intuition. There is a softness the strong part of you may not like.

gemini

Mars transit opposite Gemini speeds everything up, adrenalizes everything. Busy busy in your life at this time. Tendency to impatience or making mistakes through going too fast. Still this confusion in your work and wonderng what it is you want to do. If you are completely honest with yourself, it may be that you really don’t want to work at all.

sagittarius Mars transit through Sagittarius puts some energy in your life. How you use this energy is the key. If it comes out in an uncontrolled negative way, there will be impatience, anger, and conflict. If it comes out in positive way, there is all the energy to do what you want to do and desires are strong. Good time to travel.

cancer

For years the Pluto opposition has been causing crisis, threat and turmoil in your life and it still is for those of you who are born around the middle of the month. Now another malefic planet (those that cause trouble) has moved into Capricorn opposite Cancer. Saturn causes delay, obstacles, obstruction and hard work. Socially it is about aloneness and having to be self-sufficient.

capricorn

leo

Some confusion in your life now mainly from others being unclear. This is the best time to experiment with dropping your ego and letting your perceived self melt with the ocean of the whole. It is a process of losing yourself to know yourself better. Secret knowledge and secret techniques are available to you now to help you do this.

aquarius Jupiter transit through the House of work, public recognition, and achievement of goals. Jupiter is Mr. Good Guy who brings affluence and abundance. It is a good time for you to be working and signs of money are there too. But what you do with the money needs a reality check. Make certain all the facts are fully known.

virgo

pisces Dear Beloved Gentle One, this should be a social time in which you shine. Four planets are going through Pisces now and somehow you resonate with the Universe and the Divine. Mercury transit gives you the ability to express yourself. Venus transit brings affection and love into your life. The bug in the soup is Saturn this transit brings testing to see if the dream is true.

Neptune in Pisces for years opposite Virgo. On the one hand it confuses everything and leaves gaps in your logical thinking. There is a tendency to misunderstandings with others. On the other hand it teaches you the value of intuition and holistic thinking. Intution and logic seem to be contradictory, but ultimately they come to the same conclusion.

148

After years of upsets and upheavals, finally Uranus is out of opposition with Libra. Peace and harmony return and balance is restored.

This is a particularly good time for relationships with others and to pursue artistic endeavors. Those born in September may be affected by the isolation of Saturn transiting square your sign. Possible feeling of aloneness.

When Pluto goes through a sign, there are upheavals and crises. And all the weak spots in your life are vulnerable. The intention is to make you stronger like pouring cold water over a newly made hot sword.

Pluto is the slowest moving of all the planets and has been in Capricorn since 2008. Now another malefic planet, Saturn has started a 2-year transit that will put obstacles and struggles in your way.