2016 Ubud Food Festival Program Book

1

2

Contents Welcome 04 Partners 06 Welcome to the Festival 08 Buy Tickets 09 The Festival Hub @ Taman Kuliner 10 Special Events 12 Think, Talk, Taste 22 Kitchen Stage 30 Workshops 36 Food Tours 43 Markets 46 Music - Film - Yoga 48 Who You’ll Meet 53

3

wel c o me

Om Swasty astu

Welcome food-lovers, to the 2016 Ubud Food Festival! I am absolutely thrilled that we’re back for a second helping.

Sebelumnya saya ingin mengucapkan selamat datang kepada seluruh peserta dan pengunjung tahun kedua Ubud Food Festival di Ubud, Bali.

This year, we’ve centred our program on the concept of ‘Go Local’, enriching our thinking about the context of food in our culture; where it comes from, the hands that cultivate it, and how it fits into the social, cultural and geographical landscapes that surround it. We are proud to showcase not only the very best of Ubud’s chefs and restaurants, but everyone who forms part of our vibrant culinary community: from farming cooperatives, to innovative producers and entrepreneurial foodies.

Saya merasa bahagia atas kembalinya UFF di tahun 2016 ini setelah menuai banyak pujian di tahun 2015, tahun pertama UFF. UFF bersama Ubud Writers & Readers Festival dan Bali Emerging Voices Festival adalah kontribusi kami di Yayasan Mudra Swari Saraswati guna turut serta mengembangkan kesenian dan kebudayaan Indonesia.

Tercatatnya Ubud dalam daftar 10 kota yang wajib dikunjungi oleh TripAdvisor pada 2016 membuat saya merasa bangga dan hal ini juga mempertegas status Ubud sebagai pusat seni dan kuliner Pulau Bali. Bisa dibilang ketiga festival dari Yayasan Mudra Swari Saraswati tersebut adalah akses bagi masyarakat dunia untuk mengenal Bali dan Ubud lebih dalam.

This year, we’ve put a lot of thought into building a buzzing foodie location at our Festival Hub @ Taman Kuliner, where you’ll find a melting pot of local cuisines, Ubud restaurants, coffee, wine, markets, music, live performances, tastetestings and much, much more. It’s also home to our ‘Think, Talk, Taste’ sessions and only a one minute walk from our Kitchen Stage, where you’ll find the festival’s hottest cooking demonstrations and competitions.

So crunch, nibble, slurp and sip your way across the next three days, feasting in the 90+ events we have on offer. Selamat makan dan menikmati!

Janet DeNeefe Festival Founder & Director 4

Ubud Food Festival dan festival-festival saudaranya tidak mungkin dapat terwujud tanpa bantuan teman-teman panitia, partners, dan warga Ubud yang saling membantu bekerja sama tanpa lelah. Maka saya mengucapkan terima kasih yang sebesar-besarnya, semoga apa yang telah kita kerjakan membawa kebaikan bagi setiap individunya dan mengharumkan nama Indonesia.

Om Çanti, Çanti, Çanti Om. Drs. Ketut Suardana, M. Phil Chairman Mudra Swari Saraswati Foundation

berbagai tradisi dan norma yang terkait. Maka kuliner juga dapat dipandang sebagai refleksi pencapaian kebudayaan dan peradaban manusia.

Bahan-bahan yang digunakan mencerminkan kekayaan alam sebuah bangsa, sedangkan tehnik pengolahan dan penyajian menunjukkan pencapaian teknologi dan kreativitasnya.

O m S w a st yas t u Salam sejahtera untuk kita semua, Puji syukur kita panjatkan kehadapan Tuhan Yang Maha Esa karena berkat rahmatNYa, acara Ubud Food Festival ini dapat terlaksana. Ubud merupakan destinasi wisata yang ikonik bagi Bali karena kemampuannya dalam menjunjung tinggi nilai-nilai kearifan lokal. Ubud Food Festival dalam konteks ini merupakan salah satu kegiatan budaya kreatif untuk memperkenalkan kearifan lokal Bali, khususnya di ranah kuliner.

Kuliner sesungguhnya bukan hanya urusan lidah dan perut. Kuliner juga menyangkut bahan baku, cara pengolahan, seni penyajian, serta

“Apa yang anda makan” dan “Di mana anda makan”, dua pertanyaan yang menegaskan betapa kuliner kini telah menjadi penanda status sosial dan intelektual, menegaskan betapa hidangan telah menjadi bagian penting dari identitas dan gaya hidup manusia modern.

Kehadiran Ubud Food Festival menjadi suatu hal yang penting guna memberikan pemaknaan terhadap kekayaan kuliner tradisional Nusantara, khususnya Bali. Pemaknaan tersebut diharapkan akan menjembatani nilai-nilai kearifan lokal Bali, yang tercermin pada khasanah kuliner-nya, dengan tantangan dan peluang masa kini: sebuah perjamuan kebudayaan yang menyandingkan lokal dengan global.

Om Santi, Santi, Santi Om Dr. Ir. Tjokorda Oka Artha Ardhana Sukawati, M.Si

Support Us The Ubud Food Festival is a major annual project of the Yayasan Mudra Swari Saraswati, a not-forprofit organisation with the mission to enrich the lives of Indonesians through community-building and cultural programs. It is the sibling event of the Ubud Writers & Readers Festival (October 26–30) and the Bali Emerging Voices Festival (to be launched in 2017!).

The festivals rely on support via grants, patronage and sponsorship. If you’d like to support us, and play an invaluable role in supporting Indonesian culture and community, please email us at partnership@ubudwritersfestival.com.

5

partners

6

7

We lcome to the

ubud fOOd festival 2016 From May 27-29 join us for a culinary journey like no other – where Indonesia food is the star, and the whole world is invited to Ubud to celebrate it!

We’ve got a big festival lined up for you – with over 90 events, and more than 60 chefs, restaurateurs and culinary stars – we’re serving up a program packed with fresh ideas and big ideas.

Bergabung bersama kami di 27-29 Mei untuk sebuah penjelajahan kuliner yang belum pernah ada sebelumnya, di mana makanan Indonesia menjadi bintang utama dan seluruh dunia turut merayakannya!

Kami memiliki sebuah festival besar untuk Anda, dengan lebih dari 90 program dan lebih dari 60 ikon kuliner, kami akan menyajikan program yang dipenuhi ide-ide segar!

Come ready to sip, slurp, savour and share – with events and experiences unique to Bali’s cultural and culinary capital.

Datanglah untuk mencicipi, menikmati dan berbagi dengan deretan program unik di pusat budaya dan kuliner Pulau Bali.

From babi guling to Balinese high tea, raw food fine dining to social media food styling, picnics with princes to porridge and percakapan, spectacular sunset cocktails to spicy sambal kitchen cook-offs, plus yoga, markets, live music, films, farm visits, and more, the Ubud Food Festival will be the perfect place for everyone from the tiniest of wannabe chefs through to the most seasoned foodie.

Dari babi guling hingga high tea ala Bali, raw food fine dining hingga cara menata makanan ala sosial media, piknik bersama sang pangeran hingga bubur dan percakapan, sunset di kala senja yang spektakuler hingga adu masak yang pedas, ditambah yoga, pasar, live music, film, kunjungan ke peternakan, dan masih banyak lagi! Ubud Food Festival adalah tempat yang tepat untuk semua orang, dari si kecil yang bermimpi menjadi chef hingga pencinta kuliner yang berpengalaman.

You think you’ve tried it all? Not until you’ve joined the UFF16.

www.ubudfoodfestival.com ubudfoodfestival ubudfoodfest #ubudfoodfestival2016 #UFF16 8

Anda pikir Anda sudah mencoba semuanya?

Tidak, hingga Anda bergabung bersama UFF16.

buy tickets The Ubud Food Festival is proud to present both ticketed and free events.

Buy tickets for the Ubud Food Festival: • Via our website • At our Box Office (open May 23, 8am-4pm) Taman Kuliner, on Jl. Raya Sanggingan (opposite Glove & Stove Restaurant) • Direct from the special event restaurants (information contained in event listing) • Via bank transfer

Pricing System We offer a tiered pricing system at our Kitchen Stage program – with tickets priced for Indonesians, KITAS, KITAP, and Social Budaya visa holders, and international guests.

Please bring your documentation along to the event to show on entry.

Ticket Promotions Buy three special events, get an exclusive invite to our opening night party.

Do you want to meet the chefs, restaurateurs and special guests before the official program kicks off? Buy three special event tickets, and send us an email at ticket@ubudfoodfestival.com to claim your free ticket to our Opening Night Party.

Stay with one of our accomodation partners, and get 20% off Kitchen Stage events Stay with one of our Accommodation Partners and we’ll give you 20% off any Kitchen Stage tickets. Simply email ticket@ubudfoodfestival. com with a copy of your booking confirmation and we will send you a unique discount code to use when booking.

See our website for details.

For Booking Enquiries Email: ticket@ubudfoodfestival.com Phone: +62 361 977 408

9

the festival Hub @ Taman Kuliner Where The Action Happens The Ubud Food Festival hub is based at Taman Kuliner – the ‘Culinary Garden’. This is the place to be over the course of the festival weekend – you can easily spend the whole day here. Eat, drink, and soak up the atmosphere, or use it as a base as you head out to special events, workshops and food tours.

Where is the Festival Hub @ Taman Kuliner?

The hub is on Jl Sanggingan, just five minutes drive from the centre of Ubud. With big grassy squares, market stalls, festival venues, coffee popup and Festival Bar, plus a jaw-dropping view over the Campuhan Ridge, we’ve designed it as the perfect foodie hang-out spot.

Check out the map at the centre of this book to see Ubud, the Festival Hub @ Taman Kuliner, and all our special event restaurant and workshop locations.

what can I FIND - at the Hub? Joglo –

Think, Talk, Taste Sessions Want to get up close and personal with some of the Festival’s big names, bold thinkers, as well as the mover-and-shakers of the foodie scene?

Our Think, Talk, Taste sessions offer up the very best of the Festival – they’re lively, messy, brainy, fishy, fiery, funny, spicy, tasty and – best of all – free! (See page 22 for more.)

Indus Restaurant – Kitchen Stage

Just one minute walk up Jl Sanggingan, the Festival’s Kitchen Stage is set up at Indus restaurant. This is where it all heats up with kitchen cook-offs, culinary battles and cooking demonstrations. If you can’t stand the heat, get out of the kitchen! (See page 30 for more.)

day Market – Pasar Kuliner

Open all day! Munch, taste, slurp and snack in the heart of the Festival Hub @ Taman Kuliner.

Fill your plate with the best tastes from local food stalls, warungs and crafts people. Have one plate, or have many! Bring your family, friends, or get chatting to other foodies while you soak up the festival vibe. (See page 47 for more.)

10

Night Market –

we’ll be screening our foodie films. Get in early to get the best spot! (See page 50 for more.)

As the sun goes down, things heat up at with the opening of our night market, Pasar Senggol.

Translated from Bahasa Indonesia as ‘a market with no elbow room’, squeeze in and discover all the favourite local snacks – from Balinese sweet jaje Bali to classic bakso, plus rujak, jagung bakar, martabak and more. Grab a glass of daluman – Bali’s revered glossy green drink made of coconut milk, leaves, and palm sugar – before catching our evening program packed with local musicians, performances and foodie films. (See page 47 for more.)

Festival Bar –

Joglo Garden –

Ubud’s best brew, available all day from 8:30 in the Joglo Garden.

As the sun goes down, things heat up at the Festival Hub @ Taman Kuliner with the opening of our night market, Pasar Senggol, and a full program of free live music and foodie films. Grab a plateful of local snacks and prepare to dance the night away to the beat of Indonesia’s best. (See page 49 for more.)

Supported by Crema Coffee Indonesia.

Pasar Senggol

Live Music

Rumah Kayu –

Film Screenings & Workshops In a quiet corner of the Festival Hub @ Taman Kuliner, you’ll find Rumah Kayu, the place for some of the festivals best workshops, and where

Open from 11am ‘til late, our Festival Bar is the place to hang out, chill out and recharge!

With comfy seats, cold drinks and magazines to browse, this is the spot to kick back and watch the festival unfold.

Supported by Stark Beer: the only beer made in Bali and the first craft beer in Indonesia, and Plaga Wine.

Kopi Korner –

Yoga Zone – It wouldn’t be Ubud if you couldn’t start your day with a downward-facing dog. Prepare body, mind and spirit for a day of festival action by taking part in our free yoga sessions, and then head out into the Festival Hub @ Taman Kuliner to seek out your first Festival meal.

Supported by Consulate Genderal of India in Bali

11

12

Opening Night Party

May 26 | 7pm-10pm | Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Cost: IDR 500,000 Cocktails, canapes, chefs and culinary conversations! Join us for our VIP Opening Night Party to officially launch the 2016 Ubud Food Festival.

Canapes provided by: Alaya Resort Ubud, Alila Ubud, Bridges, Commonwealth Bank Ubud, East Bali Cashews, Gelato Secret, Locavore, Maya Ubud Resort & Spa, Monsieur Spoon, Mozaic, Permata Bank Ubud, Plataran Hotel & Spa, POD Chocolate, Semu Jaen, Sens Hotel Ubud, Sri Ratih Cottages, The Sayan House, Uma Cucina. Drinks provided by: Stark Beer, Plaga Wine, Aqua, Teh Kotak.

TICKET OFFER – Buy 3 special event tickets, receive one ticket to the UFF Opening Night Party free! Email hello@ubudfoodfestival.com to claim your free ticket.

Closing Night Party

May 29 | 8pm-11pm | Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan It’s the Ubud Food Festival Closing Night Party and we want you to join us at the Festival Hub @ Taman Kuliner!

Finish your #UFF16 experience by grabbing one last plate of food from Pasar Senggol and heading to the dance floor to celebrate with all your festival favourites and new foodie family!

fVrEeNeT

E Roll Your Sushi Bali Style

May 27 | 12pm-2pm | The Sayan House, Jl. Raya Sayan Cost: IDR 450,000 Roll up your sleeves for this hands-on sushi-making workshop with a Balinese twist, under the expert instruction of Japanese chef Yuki Tagami. Using only the finest local ingredients, learn new skills to show off to friends and family back home. Enjoy the fruits of your labour with a 4-course lunch, taking in the lush surrounds and some of Ubud’s most breathtaking views.

E. reservation@thesayanhouse.com | P. 0361 479 2592.

13

A Fin Feast – Fish Tales From Ambon to Amsterdam May 27 | 12pm-2pm | Casa Luna, Jl. Raya Ubud Cost: IDR 250,000

What happens when you mix Jamie Oliver’s favourite seafood superhero with an Ambonese chef and fishfanatic from the fabled spice islands? You get the finest seafood feast this side of the equator! Join two energetic TV-chefs – star of Bart’s Fish Tales Bart Van Olphen and Indonesia’s Bara Pattaridjawane – in a memorable Maluku-meets-Netherlands cook up… or is it smackdown?

Please book via www.ubudfoodfestival.com

Babi Guling and Beer

May 27 | 12.30pm-2.30pm | Amandari, Jl. Raya Kedewatan Cost: IDR 550,000 In this signature Amandari lunch, feast on Balinese specialty babi guling – suckling pork cooked over coffee wood. Chef Nicholas Kennedy will serve the juicy pork alongside a Balinese salad with a super-food twist, delicious Bali craft beer and local sweets. It’s the perfect blend of traditional and modern cuisine, set amongst Amandari’s lush surrounds.

Local wine will be offered to those who choose not to have beer.

E. amandari@amanresorts.com | P. +62 361 975 333.

Indonesia’s Secret Ingredients

May 27 | 4.30pm-6pm | Spice by Chris Salans, Jl. Raya Ubud Cost: IDR 285,000 Canapes and cocktails with a Spice twist! At Spice by Chris Salans – the latest from the world-acclaimed restaurateur and culinary mastermind behind Ubud’s Mozaic – diners are invited to immerse themselves in a discovery of the Indonesian terroir. See, touch, taste and imbibe the secret ingredients of Bali’s best dishes, including turmeric, nutmeg and lemongrass.

E. info@spicebali.com | P. +62 361 4792 420.

14

Garden Grazing with An Eye on the Plate May 27 | 6pm-10pm | MOKSA, Gg. Damai, Sayan Cost: IDR 400,000

Chef Made’s sophisticated raw and vegan dishes are a testament to MOKSA’s holistic philosophy, where every component from farm to plate is carefully considered. In this special collaboration between MOKSA and Gaya Ceramic, savour sumptuous flavours from the MOKSA permaculture garden while enjoying stimulating conversation about the relationship between food and vessel, drawing on the creative works of Gaya Ceramic’s ‘Culinary Clay’ program.

Please book via www.ubudfoodfestival.com

Archipelago by Petty Elliott

May 27 | 6pm-10pm | Alila Ubud, Jl. Raya Payangan Cost: IDR 750,000++ An intimate, long-table dinner with a sweeping jungle view, Alila’s reputation as one of Ubud’s most stunning dining scenes is unrivaled. As the sun sinks over the horizon, renowned Indonesian food writer and self-taught chef Petty Elliott, joins the kitchen at Alila to lead a culinary journey through modern Indonesian cuisine. Prepare your tastebuds and have your camera at the ready.

Please book via www.ubudfoodfestival.com

Copper’s Rooftop Cookout

May 27, 28 | 6pm-8pm | Bisma Eight, Jl. Bisma Cost: IDR 850,000 The sunset shindig of the festival – with canapes, drinks and a five-course dinner cooked live under the stars. Join two foodie wunderkinds with a taste for killer food and a pumping party, as Bisma Eight’s Copper Kitchen & Bar chef Duncan McCance welcomes old mate The Kettle Black’s (Melbourne) chef and owner Jesse McTavish to Ubud.

Price includes complimentary wine and beer on arrival.

2 day EVEN

T

Please book via www.ubudfoodfestival.com 15

Swig & Nibble by Cuca @ Mandapa Ritz Carlton May 27 | 6pm-8pm | Mandapa, a Ritz Carlton Reserve, Jl. Kedewatan Cost: IDR 700,000

At the hands of chef Kevin Cherkas, indulge in a gourmet feast of 20 magically-crafted delicacies with a ‘Cuca’ twist – including baked scallops, BBQ pork buns and icecream shortcakes – all from 100% local ingredients. Four outstanding, international wines will be poured as you soak up the last light of the evening.

Please book via www.ubudfoodfestival.com

Rise, Shine and Raw – Taksu Breakfast and Garden Tour May 28 | 9am-11.30am | Taksu, Jl. Goutama Selatan Cost: IDR 350,000 If straight from garden to plate is your style, start your day with a garden walk and raw food workshop with chef Arif Springs. Enjoy a guided tour in Taksu’s medicinal herb gardens, then visit the terrace where chef Arif will demonstrate the secrets behind his delish raw food recipes.

Includes breakfast, take-home goodie bag and a complimentary cup of Taksu house blend coffee to start the garden tour.

Please book via www.ubudfoodfestival.com

Herbs & Friends – The Herb Library Long-Table Lunch

May 28 | 12pm-2 pm | Alaya Resort Ubud. Jl. Raya Pengosekan Cost: IDR 450,000 In this long-table lunch packed with foraged ingredients, vibrant herbs and global flavours, join local culinary illuminary and pioneer of the ‘living food’ movement, Diana Von Cranach, as she launches her new restaurant, The Herb Library. You’ll discover how bountiful herbs and leafy greens can become the stars of any menu, in the rice-field surrounds of Alaya Resort Ubud.

E. petani.ubud@alayahotels.com | P. +62 361 972 200 16

Back to Black – Slow Food Lunch

May 28 | 12pm-2pm | Locavore, Jl. Dewi Sita Cost: IDR 600,000 In this exclusive event, award-winning chef Eelke Plasmeijer of Locavore – recently named in Asia’s Top 50 restaurants – will serve up a twenty-plate degustation of a superlative pork: the bangkal hitam bali babi (Balinese heritage pig). During the degustation, Tri Sutrisna, a young Balinese responsible for leading the sustainable farming of the meat, will lead the breakdown of this unique pig and explain the steps he has taken to save it from extinction.

E. reservations@restaurantlocavore.com.

Perfect Combinations – Wine and Indonesian Food May 28 | 5pm-6.30pm | bridges, Jl. Raya Ubud Cost: IDR 390,000

Let Antoine Olivain, Bridges’ sommelier, guide you through a masterclass in pairing great international wines with amazing Indonesian flavours – a combination often thought of as difficult. However, Antoine and chef Miles Belfield will convince you of the opposite! Unwind in the new DIVINE bar after a long day at the festival and discover perfect combinations. Palate satisfaction guaranteed!

Please book via www.ubudfoodfestival.com

Picnic with the Gods

May 28 | 5pm-7pm | Villa Beji Indah. Jl. Nyuh Bulan Cost: IDR 500,000 With an unsurpassed view of the Ubud jungle, sit down to an sunset picnic at beautiful Villa Beji Indah. It’s the opportunity to celebrate the ethical eating movement in nature – with delicious bites of organic food in a setting that speaks to Bali’s unique blend of mysticism and spirituality. You’re invited to dress in all-white and witness a ceremonial dance from the topeng (masked) artists of Bali.

Please book via www.ubudfoodfestival.com 17

An Italian Passion: Margarita Forés

May 28 | 7pm-10pm | Uma Cucina, Jl. Raya Sanggingan Cost: IDR 490,000++ | IDR 210,000++ for wine pairing Join a master of the craft, Margarita Forés – recentlynamed Best Female Chef in Asia (San Pellegrino Fine Dining Awards 2015) – for a meal to remember. At Ubud’s leading Italian restaurant, Uma Cucina, be inspired by the rich, passionate flavours of Italy as chef Margarita creates a feast for the senses. Buon appetito, tutti!

Price includes a three-course meal, with options for wine pairing.

E. dining.uma.ubud@comohotels.com | P. +62 361 972 448

Fine Dining with Julien Royer

May 28 | 7pm-10pm | CasCades Restaurant, Viceroy, Jl. Lanyahan Cost: IDR 1,200,000++ | IDR 1,500,000++ with wine pairing Enjoy a truly virtuoso fine dining experience combining French flair in Ubud’s breathtaking setting. In this special event, classically-trained French chef Julien Royer of ODETTE Singapore joins Nic Vanderbeeken, resident executive chef of CasCades Restaurant, to bring their combined experience from Michelin-starred restaurants.

Together, they’ll serve up a five-star menu you’ll remember long after the final taste.

E. res@cascadesbali.com.

Rooster: Locavore Cocktail Lounge Launch May 28 | 9pm-11pm | Rooster, Jl. Dewi Sita Cost: IDR 250,000

Ubud has developed quite a reputation for extraordinary cocktails unique local ingredients.What happens when world-renowned Locavore decides to get in on the action?

They make it something to ‘crow’ about and launch a lounge bar called Rooster! Join Locavore mixologist extraordinaire Raka Ambarawan at the launch of Ubud’s hottest new bar!

Please book via www.ubudfoodfestival.com Supported by Diageo.

18

An ‘Ark of Taste’ with Slow Food Bali

May 29 | 10.30am-2pm | Bambu Indah, Banjar Baung Cost: IDR 400,000 Forgotten flavours and heirloom foodstuffs define this themed lunch, elegantly presented on banana leaves at the stunning Bambu Indah resort. ‘Ark’ foods are those in danger of disappearing forever, and include Bali Babi Asli, heritage rice rare bananas, sweet potatoes, and sea salt.

Taste and learn.

Includes welcome drink, producer presentations, and Balinesestyle plated lunch, including vegetarian-friendly options.

E. diane.manager@bambuindah.com | P. +62 361 977 922

Bebek & Blanco – Balinese Duck and Blanco Museum May 29 | 12pm-2pm | Rondji Restaurant, Jl. Raya Campuhan Cost: IDR 300,000

Join Mario Blanco, son of legendary Ubud couple Ni Rondji and Antonio Blanco, for a very special bebek – Balinese duck – Sunday lunch dedicated to the memory of his famous parents, and the duck dish that was invented to celebrate their love. After lunch, take a stroll through the eccentric Blanco Renaissance Museum, which captures Blanco’s rich passion for art and theatre.

Includes entry to the Blanco Museum.

Please book via www.ubudfoodfestival.com

Royal Balinese High Tea at Warwick Ibah

May 29 | 2pm-4pm | Warwick Ibah, Jl. Raya Campuhan Cost: IDR 260,000 In a Festival twist on tradition, we host a Balinese High Tea with one of Ubud’s royal families in the verdant gardens of Warwick Ibah. Join Tjokorda Raka Kerthyasa, Jero Asri Kerthyasa and their son Tjok De, a certified tea master and director of Tea Craft, who will guide the tasting of hand-picked leaves grown in the family’s tea plantation in the Balinese highlands.

Please book via www.ubudfoodfestival.com

19

Pushing the Cheese Frontier – Exclusive WorldFirst Launch May 29 | 4pm-6pm | The Elephant, Jl. Raya Sanggingan Cost: IDR 300,000

Think you’ve tried every cheese on the planet? Think again!

The UFF premieres Wanaprasta’s artisan cheese collection, created in Bali. Taste boutique local cheesemaker Mar Jabay’s striking creations – from the bold flavours of cheeses cave-wrapped in fermented durian, tabiabun and vanilla, to cheeses skinned in tamarind, cacao and cinnamon ash.

Includes matching Plaga wines.

Please book via www.ubudfoodfestival.com

Twilight Photo Journey with Petrina Tinslay May 29 | 5.30pm-6.30pm | Indus, Jl. Raya Sanggingan

As the sun sets over the Campuhan Ridge, relax, grab a cocktail from the Indus bar and watch on as worldrenowned photographer Petrina Tinslay eads you on an intimate twilight photo journey through her modern and soulful imagery. Where food and art meet.

Please register via www.ubudfoodfestival.com Supported by Sea Trek Sailing Adventures.

Signature Locavore Gaya Ceramics Dinner May 29 | 7pm-10pm | Locavore, Jl. Dewi Sita Cost: IDR 850,000

Hyper-local, highly-lauded and one of the hottest-ticket restaurants in Indonesia – what better way to finish your festival than at Locavore? In a feat of culinary-meetscultural cohesion, chef Eelke will dish up three signature plates, as Gaya Ceramics takes on the challenge to create tableware to match the food – it’s Dutch meets Italian meets Balinese meets modern European in mountainous Ubud.

E. reservations@restaurantlocavore.com.

20

fVrEeNeT

E

Mozaic Chef’s Table Degustation with Chris Salans May 29 | 7pm-12pm | Mozaic, Jl. Raya Sanggingan Cost: IDR 1,210,000

Enter the kitchen of master chef Chris Salans of worldrenowned restaurant Mozaic for an intimate chef’s table event. Watch on as chef Chris creates your six-course meal, sharing the secrets of his favourite dishes, the tips and tricks of the trade, and the insider knowledge that has made his restaurants and food so iconic.

E. info@mozaic-bali.com | P. +62 361 975 768.

Movida x R4D

May 29 | 7pm-10pm | Room4Dessert. Jl. Raya Sanggingan Cost: IDR 750,000++ In a festival collaboration not to be missed, join MoVida’s Frank Camorra and Ubud-via-NYC sweets virtuoso Will Goldfarb for a collision of Spanish tastes and delectable desserts. In Room4Dessert’s rustic garden, Camorra will serve up a feast of MoVida signatures using local produce, followed by Goldfarb’s sweet creations.

E. room4dessertubud@gmail.com | P. +62 812 3666 2806.

Arang Sate Bar Special Tasting Menu

May 27, 28, 29 | 12pm-10pm | Arang Sate Bar, Jl. Raya Ubud Cost: IDR 120,000++ Arang Sate Bar will be presenting a special tasting platter to celebrate the Ubud Food Festival. The special will offer a sampling of Arang Sate Bar’s appetisers, sates and sides – all thoughtfully selected by chef Agung Nugroho.

Available for lunch and dinner Friday, Saturday and Sunday.

3 day EVEN

T

21

22

Please book or register via www.ubudfoodfestival.com

Let The Feast Begin!

May 27 | 10am-11am | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Let the feast begin! Join Festival Founder & Director Janet DeNeefe, ‘streetfood chef’ and Garuda’s new business class menu maestro Will Meyrick of Hujan Locale, and one of Indonesia’s most celebrated culinary journalists Bondan Winarno, as they kick off the festival journey with a dollop of history, a pinch of philosophy and some lightly-salted tips on local food traditions.

Featuring: Janet DeNeefe, Bondan Winarno,Will Meyrick

free

EVENT

The Ibu Who Pioneered Indonesian Cuisine

May 27 | 11.30am-12.30pm | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan The recipient of this year’s Ubud Food Festival Lifetime Achievement Award, Indonesian culinary legend and TV chef Sisca Soewitomo tells tales from her 40-plus-year career in food. Join this intimate in-con session as one of the great ibus of Indonesian cuisine is interviewed by esteemed food editor Femina‘s Tria Nuragustina.

Featuring: Sisca Soewitomo, Tria Nuragustina Supported by Gramedia Pustaka Utama & Femina.

free

EVENT

Green is the New Gold – Indonesia’s Food Future May 27 | 1pm-2pm | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan

Ubud has a reputation for ethical farming and sustainable practice, but what lies beneath? Join food experts to debate Indonesia’s current hot topics – sustainable living, food security versus food sovereignty, and the revival of the traditional Indonesian food system. From the practical to the academic, historical to current, economic to spiritual – this Think, Talk, Taste session is food for thought.

Featuring: Helianti Hilman, Melanie Morrison, Dr. Jeff Neilson, Yu Sing, Gede Krisna

free

EVENT

23

Please book or register via www.ubudfoodfestival.com

This Little Piggy Went To Market

May 27 | 2.30pm-3.30pm | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Rescued from the brink of extinction, the Bali Heritage pig (bangkal hitam bali babi) is now finding its way into some of the island’s top kitchens. Join Slow Food Bali’s Cat Wheeler, Jon Leonard and Ubud local Tri Sutrisna from Wanaprasta, and chef Luke M ​ acLeod from the Legian Hotel, as they discuss how this unique​meat is making its way from farm to restaurant​(and be sure to sample some signature products at the end!).

free

EVENT

Featuring: Cat Wheeler, Jon Leonard, Luke McLeod,Tri Sutrisna

Memories of Ubud Past

May 27 | 4pm-5pm | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Step back in time to the early 1970s, when Ubud was just a small village and Ibu Canderi’s restaurant was a wellknown refuge for artists, musicians and travellers. Join Ibu Canderi in conversation with Ubud Food Festival Founder & Director Janet DeNeefe and Bondan Winarno, one of Indonesia’s most celebrated culinary experts, as they share stories, memories, and recipes – weaving the tale of Ubud then and now.

Featuring: Ibu Canderi, Bondan Winarno, Janet DeNeefe

free

EVENT

Look Sharp – Ubud Chefs Association Junior Chef Comp

May 28 | 9am-1pm | Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Want to meet the next generation of culinary whizzkids? The Ubud Chefs Association has invited the best hospitality students from schools around Ubud – watch as they engage in the ultimate fruit carve-off! Judged by esteemed local Balinese chefs, join Indonesian TV icon Sisca Soewitomo at 12.30pm for the award ceremony.

Featuring: Sisca Soewitomo Supported by the Ubud Chefs Association & Bank BRI Cabang Ubud.

24

free

EVENT

Please book or register via www.ubudfoodfestival.com

Blue Ribbon Bali Babi Show

May 28 | 9.15am-9.45am | Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Welcome to Ubud’s inaugural Blue Ribbon show! The bangkal hitam bali babi – or Balinese heritage pigs – are on parade! It’s pig against pig as local farmers take their prized beasts through their paces. Who will win the coveted blue ribbon? Who will behave? Who will cause chaos? Who knows! You’ll have to be there to find out.

Featuring: Jon Leonard, Tri Sutrisna

free

EVENT #foodpreneurs

May 28 | 10am-11am | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Anyone can sing for their supper, but how can you make a serious living out of reviewing food? In this session, we hear from three #foodprenuers who have turned their food blogs into serious businesses. Expect insider tips, tricks and advice on the future of Indonesia’s digital revolution.

Featuring: Bayu Amus, Jed Doble, Rian Farisa, Kushandari Arfanidewi Supported by FoodieS & Qubicle.

free

EVENT

Ibu Inspirasi – Wonder Woman Indonesia

May 28 | 11.30am-12.30pm | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Kopernik is a social enterprise connecting simple, lifechanging technologies with remote Indonesian villages to reduce poverty. In this Think, Talk, Taste session, meet two of Kopernik’s ‘Ibu Inspirasi’ (wonder women) as they use clean-cooking technologies distributed by Kopernik to prepare traditional delicacies from places where access to electricity and affordable cooking fuel is extremely limited.

Supported by Kopernik.

free

EVENT

25

Please book or register via www.ubudfoodfestival.com

Aksi Penuh Nutrisi

May 28 | 4pm-5pm | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Setiap orang yang datang ke Ubud bisa mendapatkan makanan sehat bernutrisi dan organik khas Ubud.

Bergabung dengan kami di sesi ini untuk menjajaki cara-cara memasukan tren makanan modern ke dalam masakan Indonesia sehari-hari, untuk memfokuskan pada pola makan sehat yang berbasiskan tumbuhan.

Featuring: Arif Springs, Made Runatha, Farah Quinn (supported by Hanging Gardens of Bali)

free

EVENT

William Wongso Book Launch

May 29 | 11am-11.45am | Manisan @ Alaya Resort Ubud, Jl. Raya Pengosekan William Wongso is a long-standing legend on the archipelago’s culinary scene. Join him as he launches his latest book, ‘Flavours of Indonesia: William Wongso’s Culinary Wonders’ and take a trip across the regional flavour profiles that make up this food-loving nation.

One for connoisseurs, cooks and foodie fans alike.

Featuring: William Wongso

free

EVENT

Nigella & Co – Food and Portraiture

May 29 | 12pm-1pm | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan World-renowned photographer Petrina Tinslay is known for her captivating pictures of delicious food, as well as iconic portraits of the world’s most recognisable chefs including Nigella Lawson, Bill Grainger and Donna Hay. Join her in conversation with Indonesian photographer Rio Helmi in this captivating Think, Talk, Taste session.

Featuring: Petrina Tinslay, Rio Helmi Supported by Sea Trek Sailing Adventures.

26

free

EVENT

Please book or register via www.ubudfoodfestival.com

Bringing the World Back Home

May 29 | 1.30pm-2.30pm | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan In this in-depth session, hear from two exceptional chefs at the top of their game. Chef Margarita Forés and Chef Gede Paskara Karilo, will share what it means to return to their homelands, their international experience, and how both the local and the global have had a transformative effect on how their careers.

free

Featuring: Margarita Fores, Gede Paskara Karilo

EVENT Fishtravaganza

May 29 | 3pm-4pm | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Join two of the festival’s biggest personalities and YouTube sensations Dutch chef Bart Von Olphen of Fish Tales and Hujan Locale’s Will Meyrick – The Street Food Chef – for a feisty, fish-filled discussion about what makes seafood ‘wild’, sustainability at sea, and where our ocean industries are heading.

Featuring: Bart Von Olphen,Will Meyrick

free

EVENT

27

Let us take you to the far flung reaches of indonesia where dragons roam free, birds of paradise dance, frigate birds ride on thermals, and ancient cultures inhabit remote islands still perfumed with the scents of exotic spice.

www.seatrekbali.com

28

29

30

Please book via www.ubudfoodfestival.com Cost: International IDR150,000 | KITAS 100,000 | Indonesian National IDR 60,000

Indonesia’s Superjuice

May 27 | 11.30am-12.30pm | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan A herbal tonic that can cure your cold, calm your fever or settle your stomach, jamu is one of Indonesia’s most wellknown culinary creations, originating in Java but now brewed across archipegalo. In this lively demo, chef Arif Springs from Taksu will partner with Festival Founder & Director Janet DeNeefe to give you insider tips on jamu‘s healing powers, and show you some simple recipes to try at home.

Sate Wars: Battle of the Lilit

May 27 | 1pm-2pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan Things are bound to get fun, furious and a maybe just a little bit fiery in this kitchen cook-off of traditional Balinese favourite, sate lilit. Join Balinese chef Made Lugra as he goes up against the ‘streetfood chef’ Will Meyrick and cult-cooking hero Rahung Nasution as they prepare their very best versions of this tasty island staple. Which sate lilit gets your vote?

My Ceremony’s Bigger Than Your Ceremony!

May 27 | 2.30pm-3.30pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan Discover the story behind Indonesia’s complex ceremonial dishes in this mythical Kitchen Stage demonstration. Drawing from the Sumatran Forests of his homeland, chef Jon Priadi will cook up a fragrant rice dish using kantong semar/beruk, one of over 100 carnivorous plants used in ceremonies due to its curious inter-sexual nature.

31

Please book via www.ubudfoodfestival.com Cost: International IDR150,000 | KITAS 100,000 | Indonesian National IDR 60,000

A Filipino Fusion with Margarita Fores

May 27 | 4pm-5pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan Don’t miss out on this feisty Filipino-meets-Italiano fusion Kitchen Stage event with Margarita Fores recently voted Asia’s Best Female Chef (World’s 50 Best Awards)! Get up close and personal as chef Margarita creates a Filipino favourite - Balsamico Adobo Short Ribs - with a delizioso twist.

Cocktail Hour, Locavore-Style

May 27 | 5.30pm-6.30pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan A multi-award winning mixologist, Raka Ambarawan is a master of combining unique local ingredients to create world-class concoctions. Watch the Ubud’s King-ofCocktails in action as he shakes, stirs, squeezes and sips his way across the Kitchen Stage, leaving a tipple for audiences to taste, of course.

Supported by Diageo.

Spice Island Mystery Tour

May 28 | 10am-11am | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan Join Arie Parikesit – Indonesian gastro-thropologist, culinary tour guide and street food aficionado – for a fastpaced trip across the fabled ‘spice islands’. From Gorontalo to Padang, from Aceh to Ambon, Arie will present you with some of Indonesia’s most exotic and lesser-known spices that will certainly enliven your taste buds.

32

Please book via www.ubudfoodfestival.com Cost: International IDR150,000 | KITAS 100,000 | Indonesian National IDR 60,000

Petit Déjeuner with Monsieur Spoon

May 28 | 11.30am-12.30pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan If watching buns rise is your favourite form of Saturday entertainment, then this Kitchen Stage pastry demo is a no-brainer. Hear from the creative force behind muchloved Bali bakery, Monsieur Spoon, as co-owner and French chef Rafi Papazian shares his inside secrets on the pastries and breads of the homeland. From the avenues of Paris to the jungles of Ubud, learn at the hands of a true culinary entrepreneur.

The Great Sambal Smackdown

May 28 | 1pm-2pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan In this spicy kitchen cook-off, it’s the battle of the sambal!

This comp pits four Ubud Food Festival favourites – raw food chef Made of MOKSA, traditional masterchef Jay of The Royal Purnama, Indonesian cult-cooking hero Rahung Nasution, and local expat Heinz von Holzen – against each other to fight it out for sambal supremacy. The winner will be decided by celebrity TV chef Farah Quinn (supported by Hanging Gardens of Bali).

From Street Food to Fine Dining

May 28 | 2.30pm-3.30pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan Indonesia’s food scene is evolving, but its roots are in the gerobak (food carts) serving up hot bakso, martabak and mie ayam on bustling streets. Join acclaimed Indonesian food writer and self-taught cook Petty Elliott as she takes you on a journey through her latest book, ‘Street Food to Fine Dining’, sharing the skills you need to transition food from the streets of Jakarta to your home kitchen.

33

Please book via www.ubudfoodfestival.com Cost: International IDR150,000 | KITAS 100,000 | Indonesian National IDR 60,000

Battle Of The Bebek

May 29 | 4pm-5pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan As one of Indonesia’s most-loved dishes, everyone has an opinion on who cooks the best bebek (duck), whether it’s smoked, fried, shredded or spiced. Things are sure to get fierce in the kitchen as chefs from Ubud’s four most noted bebek restaurants fight for the crown.

Sunday Morning Sweet Temptations

May 29 | 10am-11am | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan A sure hit for sweet-tooths, watch as chef Dedy Sutan reinvents, recreates and reimagines what you can do with chocolate – bringing his Indonesian flair and French classical training to the Kitchen Stage! The demo will start with a Pipiltin cocoa chocolate tasting session, with chocolates from Bali, Aceh, Glenmore and Flores.

Supported by Pipiltin cocoa.

Michelin-In-The-Making

May 29 | 11.30am-12.30pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan Joining forces on the Kitchen Stage, chefs Nic Vanderbeeken of CasCades Restaurant and Julien Royer of ODETTE in Singapore will demonstrate the secrets of their signature dishes. It doesn’t get much more gourmet than this – a must-go for serious foodies with a seasoned palate.

Supported by CasCades Restaurant & Femina.

34

Please book via www.ubudfoodfestival.com Cost: International IDR150,000 | KITAS 100,000 | Indonesian National IDR 60,000

Spice Legacy Journey by Javara Indigenous Indonesia May 29 | 1pm-3pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan Cost: IDR 250,000

In this captivating foodie session, explore the vibrant spice legacy of the archipelago’s biodiversity from ancient trade to intoxicating future. Join founder of Javara, Helianti Hilman, as she traces the aromatic spice trail through a sensory quiz, storytelling session and cooking demo. Then, feast on spicy tapas prepared by acclaimed Indonesian chef Petty Elliott, and take home a spice sampler selection.

Sisca Soewitomo Gets Steamy

May 29 | 4pm-5pm | Kitchen Stage @ Indus Restaurant, Jl. Raya Sanggingan Sweet-tooth alert! As all Indonesians know: you don’t need an oven to make a delicious cake. Join Sisca Soewitomo as this cooking guru and well-known TV chef shows you how to make Indonesia’s favorite steamed treats. Perched in front of the Kitchen Stage, you’ll feel like you’re in the audience of one of Ibu Sisca’s much-loved TV programs.

35

36

Please book or register via www.ubudfoodfestival.com

Folk’s Wakey Wakey Workshop

May 27, 28, 29 | 8am-10am | Folk Kitchen & Espresso, Jl. Monkey Forest Cost: IDR 303,000 per day

3 day EVEN

T

Are you a morning person with a passion for the first meal of the day? Folk Kitchen & Espresso Bar opens its doors to Ubud’s early risers to host a hands-on baking workshop. Join Bisma Eight’s head chef Duncan McCance as he walks you through the world of sourdough and rye, then tuck into the fruits of your labour as it’s served piping hot from the oven with a freshly-brewed cup of coffee.

Porridge & Percakapan

May 27, 28, 29 | 9am-10am | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Cost: International IDR1 50,000 | KITAS IDR 100,000 | Indonesian IDR 60,000

3 day EVEN

T

Start your festival day with a fresh bowl of bubur (Balinese rice porridge) while learning the foodie basics in Bahasa Indonesia. This early morning Think, Talk, Taste session will ensure you’re set for the Ubud Food Festival adventure ahead, whether it’s telling the chef the babi guling is enak (delicious), or ordering that one last glass of anggur putih (white wine).

The Gardens Community Roundup

May 27, 28, 29 | 10am-5pm | Bisma Eight, Jl. Bisma No.68 Sunnies out and hats on for a picnic at Bisma Eight’s organic farm in the centre of Ubud. See the local school kids get creative while you nibble on a fresh snack. A cooking demo with head chef Duncan McCance and guest chef Jesse McTavish will take place from 4.00-5.00pm which is ticketed: contact Bisma Eight for the costs of this event – proceeds of which go to charity.

3 day EVEN

T

EVfEree NT

37

Please book or register via www.ubudfoodfestival.com Food Photography & Social Media – A Feast for the Lens May 27 | 2pm-6pm | The Elephant, Jl. Raya Sanggingan Cost: International IDR 450,000 | KITAS 300,000 | Indonesian National IDR 150,000 Foodstagrammers – this one’s for you! Dive into ‘capture culture’ at The Elephant, famed for its vibrant smoothies and textured salads. Get hands-on learning how to use your smartphone or camera to expertly style and shoot café food in natural light. Learn the best apps to edit and publish photos online, and glean plenty of social media tips along the way.

Food as Medicine Cooking Class

May 28 | 9.30am-1pm | Honeymoon Guest House, Jl. Bisma Cost: IDR 400,000 Discover the secrets of Balinese food and the extraordinary healing properties of exotic herbs and spices. Roll up your sleeves for a hands-on cooking class where you’ll learn to prepare a vegan menu including pumpkin curry, tempe with fresh lemon basil, roasted coconut banana flower salad, and non-dairy coconut gelato.

Includes refreshments, full lunch and dessert, and recipe booklet.

Monsieur Spoon – Pastry For Kids

May 28 | 10.00 am-11.00 am | Rumah Kayu, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Are there some junior masterchefs in your kitchen? Let your little ones get up to their elbows in flour, pastry, sugar and sweets in this fun-filled bakery workshop at Monsieur Spoon. Led by Rafi Papazian, French chef and co-founder of Bali’s best sweet shop, it’s the perfect Saturday morning activity for a bunch of budding chefs.

fVrEeNeT

E 38

Please book or register via www.ubudfoodfestival.com

The Big Caffeine Hit @ Seniman Coffee Studio May 28 | 11am-12.30pm | Seniman Coffee Studio, Jl. Sriwedari Cost: IDR 250,000

Coffee master Rodney Glick – of uber-hip Ubud Seniman Coffee Studio – will lead you through a multi-sensory voyage of coffee discovery and intrigue.

Taste, trial and tamp; sip, sniff and slurp. Be there, or be decaffeinated!

Will Write For Food

May 28 | 3pm-4.30pm | Rumah Kayu, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Cost: International IDR 250,000 | KITAS 100,000 | Indonesian National IDR 150,000 As Indonesia’s culinary obsession continues to deepen, the sheer volume of food-related articles, blogs and reviews has evolved food writing to a fine art and a respected industry.

Whether you’re starting a food blog or you’re a budding Bondan Winarno, get creative insights and practical tips at the hands of respected publisher, Jed Doble.

Supported by FoodieS & Qubicle.

Foodstagram: How to Grow a Foodie Following May 29 | 10.30am-11.30am | Joglo, Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan

Are you forever on the hunt for that elusive Instagram double-tap? In this Foodstagram workshop, learn at the hands of social media influencer Bayu Amus as he shares tips on building an active foodie following. BYO phone or camera – Bayu will also give some hands-on advice for the best #foodgram.

fVrEeNeT

E

39

Please book or register via www.ubudfoodfestival.com

Couture Chocolate Masterclass

May 29 | 2pm-4pm | Blanco par Mandif, Jl. Raya Campuhan Cost: IDR 450,000 It’s all about the chocolate in this premiere masterclass with French-trained pastry whizz, and multi-award winning chef, Dedy Sutan of Seminyak’s Potato Head.

Try your hand at dessert with an expert in the field, discovering techniques to create the finest chocolates, bonbon, entremet and more.

Supported by Pipiltin cocoa.

“Sweet aromatic vanilla paired with healthy detoxyfying bamboo charcoal powder in one sensational natural gelato.”

40

satisfy

Mamma Mia! This must be what heaven tastes like! Juicy Wagyu beef, topped with sautĂŠed wild mushroom - over a soft brioche bun and oh-so delicious Swiss cheese.

What are you waiting for?

SATISFY YOUR CRAVING AT Corner of Sunset Road & Dewi Sri - Kuta, Bali +623618947389

LG-11 - Jalan Kartika Plaza Lingkaran Segara - Kuta, Bali +623618978013

Coming Soon

41

satisfy

Very Berry Strawberry! Oh-so rich, so velvety, truly irresistible blend of fresh locally grown strawberry & smooth homemade vanilla gelato, topped with tantalizing whipped cream.

What are you waiting for?

SATISFY YOUR CRAVING AT Corner of Sunset Road & Dewi Sri - Kuta, Bali +623618947389

42

LG-11 - Jalan Kartika Plaza Lingkaran Segara - Kuta, Bali +623618978013

Coming Soon

43

Please book or register via www.ubudfoodfestival.com

The Tofu Grannies of Ubud

May 26 | 4pm-6pm | Casa Luna, Jl. Raya Ubud Cost: International IDR 250,000 | KITAS IDR 200,000 | Indonesian IDR 100,000 Want to know just how that silky, delicious tofu that arrives glistening in your mie goreng is created? Step back in time and discover the art of tofu-making with a visit to a traditional tofu business led by two extraordinary grannies. Witness the transformation of great vats of soy milk into ivory-white blocks of tofu, then visit a local market and savour one of the most delicious bubur (Balinese rice porridge) in the region.

Shuttlebus departs from Casa Luna at 4pm.

Where Clay & Culture Come Together: Gaya Ceramics Artisanal Tour

May 27 | 9.30am-11.30am | Gaya Ceramics, Jl. Raya Sayan Cost: International IDR 250,000 | KITAS IDR 200,000 Indonesian IDR 100,000 | Includes tea, Bali coffee and Bali cakes.

Where Italian style meets Balinese craftsmanship, Gaya’s ceramics have become a staple on the tables of Ubud’s contemporary restaurants. Watch Gaya’s talented ceramic artists at work, as they demonstrate the techniques of wheel-throwing, hand-building and glazing, led by CEO Marcello Massoni. Plus, enjoy plenty of time afterwards for browsing the Gaya showroom.

Shuttlebus departs from the Box Office at Taman Kuliner at 9.30am.

Big Tree Farms’ Bamboo Chocolate Factory

May 27 | 2.30pm-4.30pm | Big Tree Farms, Jl. Sibang Kaja, Abiansemal Cost: International IDR 250,000 | KITAS IDR 200,000 Indonesian IDR 150,000 Join founder Ben Ripple for an exclusive tour of Big Tree Farms, witnessing the production of 100% local organic cacao, and Javanese and coconut sugar. This tour is not just for foodies; witness Big Tree Farms’ architectural claimto-fame, the world’s largest commercial bamboo structure, nicknamed the “bamboo cathedral”.

Shuttlebus departs from the Box Office at Taman Kuliner at 2.30pm.

44

Please book or register via www.ubudfoodfestival.com

Early Market and Morning Cooking Class

May 28 | 7am-12pm | Wapa Di Ume Resort and Spa. Jl. Suweta Cost: IDR 650,000 No Ubud Food Festival experience would be complete without a shopping expedition to Ubud market. Let a local Balinese chef guide you on a sunrise trip to one of Ubud’s landmarks, plus find out the top tips for the not-so-subtle art of haggling for the freshest produce on offer! Afterwards, head to a traditional kitchen compound amid organic gardens and rice fields to learn the secrets of Balinese home cooking.

Culinary Jalan-Jalan

May 29 | 6am-9am | Casa Luna, Jl. Raya Ubud Cost: IDR 350,000 Join our intrepid food guides on a walking tour to the home of Ubud’s most famous suckling pig, Ibu Oka’s, where you’ll witness how this delicious local delicacy is prepared. Stop for a cup of coffee, then check in with Pak Rimpin, Ubud’s master of bebek betutu (smoked duck), and Pak Sanur, famous for his betutu ayam (braised chicken). Finish by tucking into a Balinese breakfast of champions at Casa Luna.

45

46

Pasar Kuliner

May 27, 28, 29 | 9am-9pm | Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan

Open all day! Munch, taste, slurp and snack in the heart of the Festival Hub @ Taman Kuliner. Fill your plate with the best tastes from local food stalls, warungs and craftspeople. Have one plate, or have many! Bring your family, friends, or get chatting to other foodies while you soak up the festival vibe.

Browse stalls including:

Uma Cucina Gelato Secret Padma Resort Ubud Mr. Wayan Restaurant Arang Sate Bar Javara Bali Buda Standing Stones Restaurant Thy Neighbour Queens of India Restaurant Alchemy Restaurant Jenggala Sri Ratih Cafe

Herb Library Restaurant & Althingsnice Spice Company Big Tree Farms Avani Aruna Restaurant CV. Manisan - Confiture de Bali PT. Epikure Milk Up The Pie Lady Bali Kopernik Happy Kombucha - Secret Lab Platemaps Bali Madu Hutan Flores

KNOTINBALI Homeware Yamaha Motor Aqua Biznet Gramedia Pustaka Utama Go Food Bank BRI Cabang Ubud Lè Mièn Homemade Noodle Sunaka Jewelry East Bali Cashews and many more...

Pasar Senggol

May 27, 28, 29 | 5pm-10pm | Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan As the sun goes down, things heat up with the opening of our night market, Pasar Senggol. Translated from Bahasa Indonesia as ‘a market with no elbow room’, discover all the favourite local snacks – from Balinese sweet jaje Bali to classic bakso, plus rujak, jagung bakar, martabak and more.

Grab a glass of daluman – Bali’s revered glossy green drink – before catching our evening program packed with local musicians, performances and foodie films.

47

48

Live Music

Photo by Deni Irawan Thamrin

5pm-11pm | Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan

free

EVENT

As the sun goes down, things heat up at the Festival Hub @ Taman Kuliner with the opening of our night market, Pasar Senggol, and a full program of live music and free foodie films. Grab a plateful of local snacks and prepare to dance the night away to the beat of Indonesia’s best.

May 27 6.00–6.45 pm 6.45–7.45 pm 7.45–8.30 pm 9.30–10.30 pm

Ngelawang Barong Yude Andiko: Yudelele Gus Teja: Bali World Music Jokers Jammin

May 28 6.30-8.00 pm Live DJ performance by ZERO 9.30–10.30 pm KIS Band

Supported by Yamaha Motor.

May 29

6.00–7.00 pm

Titik Tanpa Koma: Percussion & String Trio 7.00–8.00 pm Orkes Analog 8.00–8.30 pm Closing Ceremony UFF 8.30–9.30 pm Joged Bumbung 9.30–10.30 pm Unb’rocken Band 10.30–11.00 pm DJ Marlowe

49

Film | Biji Kopi Indonesia (Aroma of Heaven) May 27 | 8pm-9.30pm | Festival Hub @ Taman Kuliner Jl. Raya Sanggingan

Tradition, culture, arts, faith and indigenous beliefs contributed to Indonesia’s coffee history. More than just describing the origin of the flavor of coffee, more than just trends and lifestyle of coffee drinking, Biji Kopi Indonesia is an utterly engaging documentary film that poses the provocative question: how well do we know the coffee that we consume every day? The result is up to the viewer themselves to answer.

Supported by Perum Produksi Film Negara (PFN)

fVrEeNeT

E

Madre

May 28 | 8pm-9.30pm | Festival Hub @ Taman Kuliner Jl. Raya Sanggingan.

Adapted from a short story by singer-writer Dewi Lestari. At 27-years-old Tansen’s life is changed in a day when he inherits a refrigerator from his grandfather, Tan Sin Gie, with a secret bread dough inside. The dough’s name is Madre. Tansen discovers a diverse background he never knew about – with both ethnic Chinese and Indian from his grandmother’s side – and he discovers only he can carry on the operation of his family’s bakery – opened by his grandfather in the ’60s.

Supported by Mizan Production

fVrEeNeT

E

Yoga

May 27, 28, 29 | 7.30am-8.30am | Festival Hub @ Taman Kuliner, Jl. Raya Sanggingan Prepare body, mind and spirit for a full day of eating and exploring in true Ubudian style – with a yoga class at Festival Hub @ Taman Kuliner. Embrace your morning cobra pose overlooking the stunning Campuhan ridge.

BYO yoga mat – limited available for hire for IDR 20,000.

Places limited – please register on the website.

Supported by the Consulate General of India in Bali.

50

fVrEeNeT

E

3 day

EVENT

51

52

Antoine Olivain

Ari Parikesit

Arif Springs

As the head sommelier at bridges restaurant, Antoine Olivain is Ubud’s expert on all things wine. Hailing from the Alsace wine region, with a wine-maker father, a career in wine was a natural choice for Antoine, who worked through Portugal, Spain, Germany and Hungary while gaining his master’s degree in Wine Business Management.

Entrepreneur and ‘walking dictionary’ of Indonesian street food, Arie Parikesit spends most of his time leading food tours in Indonesia, documenting where to eat, the people behind the cuisine, the local wisdom and cultural landscape.

Founder of Kelanarasa Culinary Solutions he is also known for his culinary writings and food photography.

Originally from West Java, Arif was born to a traditional family where money was short.

Arif learned grassroots ways to heal his family through herbs and spices. In Ubud, his love for raw food really began, and in combination with his traditional up-bringing, Arif is now behind some of the most delicious raw food delights on the island.

Bara Pattiradjawane

Bart Van Olphen

Bayu Amus

Chef Bara has been a familiar face among food lovers since hosting the Nougat cooking show on Trans TV, and more recently as a judge on Junior Masterchef Indonesia. He has published many cookbooks aimed at the home cook, and founded GulaGoela – a delivery service for homemade sweets.

Bart van Olphen wants people to enjoy good fish, without wreaking havoc on the planet.

Best mates with Jamie Oliver, Bart is the star of YouTube hit, Bart’s Fish Tales. The series follows the passionate chef in his mission to cook fresh, sustainably-sourced seafood, while also raising awareness of the challenges facing the fishing industry.

Bayu Amus is a gastronomic storyteller and passionate food blogger who created the Bali food adventure blog, Epicurina. He pens food articles for travel magazines and was part of the team who compiled Makansutra, the pocket book showcasing Bali’s best street food.

bridges

Taksu

Epicurina

53

Ben Ripple

Bondan Winarno

Cat Wheeler

Ben Ripple and his wife founded Big Tree Farms in 2003. The company has since grown to be one of Indonesia’s largest certified-organic producers, distributing their high-quality, ethically-sourced artisanal ingredients across the archipelago.

Bondan Winarno is one of Indonesia’s most celebrated culinary experts. He’s a renowned writer and restaurateur, and former newspaper editor and TV show host. His love for food developed when he was young – his first Boy Scout badge was for cooking.

Canadian writer Cat Wheeler has lived in Bali since 2000.

Co-founder of Slow Food Bali, she is deeply interested in every aspect of Indonesia’s culinary culture from basic food security and traditional herbal remedies through to fine dining with a focus on locally produced ingredients.

Chris Salans

Dedy Sutan

Diana Von Cranach

From an illustrious cooking school in France and working in Michelin-starred restaurants, Chris Salans is now expressing his love of Indonesia through his own unique style – Modern International Balinese Cusine at Mozaic, declared, “Indonesia’s best restaurant” by multiple leading food publications.

Chef Dedy Sutan has a longstanding relationship with pastry and sweets. Muchawarded over his career, chef Dedy is now the group pastry chef at the PTT Family, serving up a range of delicious desserts from establishments across Bali and Jakarta, including the world-renowned Potato Head.

UK-born, Cordon-Blue trained Diana Von Cranach has been based in Bali for more than 20 years, opening the Puri Ganesha Villas in 1997.

Here she developed her own ‘rawfully good’ interpretation of the living food movement, adapting it for local ingredients.

Big Tree Farms

Mozaic

Potato Head

Supported by Pipiltin cocoa.

54

Slow Food Bali

The Herb Library/Alaya

Dr. Jeff Neilson

Duncan McCance

Eelke Plasmeijer

Dr. Jeff Neilson from the University of Sydney specialises in rural economic development and livelihoods in Southeast Asia. Specifically, his recent research has explored the impacts of increasing market engagement for smallholder farmers, and issues around land reform and food security in Indonesia

With a love for the homemade that began as a young boy growing up in Victoria, chef Duncan McCance is now the head chef at Bisma Eight’s Copper Kitchen. His culinary ethos of paddock-to-plate is evident in the restaurant’s flourishing and ever-growing community garden, from which he sources most of his ingredients.

Chef Eelke Plasmeijer focuses on the finest local produce and modern cooking techniques, and has spent more than half his life in the kitchen. He surrounds himself with the freshest ingredients, while supporting local farmers and communities. Locavore was recently the first Ubud restaurant to earn a spot in ‘Asia’s 50 Best Restaurants’.

Farah Quinn

Frank Camorra

Gede Krisna

Farah Quinn is a celebrity chef, restaurateur and media personality, whose speciality desserts have been served for the First Lady of the United States, Laura Bush. She is currently campaigning for increased health awareness amongst Indonesians, through clean eating habits.

Born in Barcelona, before migrating to Australia, chef Frank Camorra’s career has been inspired by the modern and traditional aspects of Spanish cuisine, merged with the vibrant tapas culture of the Melbourne and Sydney CBDs. His internationally-acclaimed restaurant, MoVida, has attracted numerous culinary accolades.

Gede is committed to reviving the indigenous, sustainable way of living found in rural Bali. Living in the village, he has been inspired to write and share the ancient knowledge, wisdom and experience of architecture, art, social life, agriculture and food systems, as well as the authentic recipes and culinary practices of rural North Bali.

Supported by Hanging Gardens of Bali.

Bisma Eight

MoVida

Locavore

55

Gede Paskara Karilo

Heinz Von Holzen

Helianti Hilman

Born in Bali, Gede Paskara Karilo Karilo studied business management in Australia while earning a living in restaurant kitchens. In 2013, he opened Operater25, a Melbourne-based brunch café with an Asian twist. He’s now based back in Bali, where he heads up the exclusively Balinese-cuisine restaurant, Mr. Wayan.

Heinz Von Holzen has spent a quarter century getting to know Indonesia’s food scene.

Over the course of his extensive culinary career – and now as the chef at Bumbu Bali – Holzen has travelled extensively across the archipelago and is an expert in regional variation, from the Portuguese influence in the Maluku to the Indian flavours of Sumatran dishes.

Inspired by Indonesia’s food biodiversity, indigenous wisdom and spiritualism, Helianti founded Javara to keep such heritage alive. Javara works with 50,000 farmers across Indonesia, selling over 600 artisanal products. She was awarded Ernst & Young Indonesia’s Social Entrepreneur of the Year 2013 and Schwab’s Social Entrepreneur of the Year 2015.

Ibu Canderi

Janet DeNeefe

Jed Doble

Ibu Canderi of Canderi’s Warung established her renowned eatery on Monkey Forest Road in the late sixties.

Her restaurant became a hub for international travelers and was even included in Redgum’s hit single, ‘I’ve Been to Bali Too’. She is one of Ubud’s early entrepreneurs and helped set Ubud on its distinctive, ecclectic path.

Janet DeNeefe, the Founder & Director of the Ubud Food Festival and Ubud Writers & Readers Festival, is a Melbourne-born artist, author and restaurateur. Her memoir Fragrant Rice charts her love affair with Balinese food, culture and tradition. Her latest book is Bali: Food of My Island Home. She is also the owner of Casa Luna, Indus and Bar Luna.

Jed Doble is a respected food writer and publishing professional. His brand FoodieS has a monthly print magazine, featuring culinary stories from Indonesia, the Asia Pacific and beyond. Prior to FoodieS, Jed was the publisher of The Foodie Magazine and managing director at Dreams Media International.

Mr. Wayan Restaurant

56

Casa Luna/Indus

Javara Indonesia

FoodieS

Jesse McTavish

Jon Leonard

Jon Priadi

With a penchant for wild mushrooms, slippery jacks and prickly pears, chef Jesse McTavish believes the whole world is a garden. Heading Melbourne’s popular The Kettle Black café, chef Jesse’s menu is a tribute to Australia’s native flora and fauna – a spontaneous blend of produce that grows along the coastlines and hills of Victoria.

Founder of local farming cooperative Wanaprasta, Jon Leonard works with growers across Bali to enhance their natural relationship with the land. Producing ethical, sustainable and organic meat and dairy products, Wanaprasta has grown in reputation over the past six years – even being scouted and given the seal of approval by Jamie Oliver.

Jon Priadi is an Australiantrained Indonesian chef who brings a contemporary twist to Indonesian dishes. During a decade in Australia he was exposed to global influences, including the use of locallysourced ingredients. He is motivated to create a cleaner, healthier and more sustainable Indonesia, which can appreciate the artistry of its national dishes.

Julien Royer

Kaptan Singh

Kevin Cherkas

French-born chef Julien Royer has taken the trendy Singapore food scene by storm. Formerly of JAAN, which took 11th place in ‘Asia’s 50 Best Restaurants’ 2015, Julien recently opened ODETTE, using exceptional ingredients and fine-dining techniques to create a unique dining experience.

An eminent yoga teacher, Dr. Kaptan Singh learned at the hands of some of India’s most revered yogis. His teachings are based on the principles of Ayuveda, which are bound by both scientific and philosophical properties.

Supported by CasCades Restaurant.

Supported by Consulate General of India in Bali.

Chef Kevin Cherkas has an enviable track record developed in some of the world’s most outstanding Michelin-starred restaurants including Spain’s El Bulli and Daniel in New York. The award-winning chef now heads the kitchen at Cuca, where he has been praised for his creative and modern techniques and use of local ingredients.

The Kettle Black

ODETTE

Wanaprasta

Culture Kitchen FoodLab

Cuca

57

Kushandari Arfanidewi

Luke McLeod

Made Janur

She might not be a chef, but Ayi’s passion for cooking is strong. In particular, her love of local, organic food is the focus of her prolific Instagram following, as well as her healthy food catering company based in Jakarta.

Luke MacLeod brings more than 15 years of international experience to his role as executive chef at The Legian Bali, having worked with highly-regarded Michelin star chefs across Europe. The philosophy of his menus are directed by the season and fresh produce, as he fuses French techniques with the best local ingredients.

A world-traveler native to Bali, Made Janur is passionate about environmental sustainability. A partner of MOKSA, an Ubudbased restaurant with a plantto-plate focus, Made believes in the transformative healing power of food.

Made Lugra

Made Runatha

Made Sujaya

Heading the kitchen at Ubud’s Ayung Resort, Chef Made creates an eclectic fusion of Western techniques and traditional Balinese dishes.

His fine-dining approach has been inspired by his extensive experience with both foreign and local chefs, and his pride in his cultural heritage.

The world’s first Indonesiancertified plant-based chef, Made Runatha approaches his work with a single mandate: making healthy food taste fantastic.

Specializing in raw, vegan and vegetarian dishes, he now heads MOKSA in Ubud, where he follows the journey of his ingredients from the restaurant’s organic garden, through to the dishes he plates up each day.

From north Bali, chef Made Sujaya, or ‘Jay’, has worked extensively across Indonesia and Singapore to hone his unique style of fusion cooking.

As executive chef at The Royal Purnama, Jay is dedicated to keeping his kitchen free from artificial flavours, is often overheard saying: “nothing from a bottle, nothing from a packet and nothing from a can”.

@kelincitertidur

Ayung Resort

58

The Legian Bali

MOKSA

MOKSA

The Royal Purnama

Mandif Warokka

Mar Jabay

Margarita Forés

Chef Mandif Warokka is an award-winning, innovative chef and restaurateur who established the first Michelin Star Restaurant in Indonesia.

He now heads the kitchen at Bali’s celebrated Teatro Gastroteque Restaurant in Seminyak and the recently opened Blanco par Mandif in Ubud.

Mar Jabay is one of Asia’s leading indigenous cheese makers, having dedicated her career to developing unique tropical cheese and creations.

Having taken out the title of ‘Asia’s Best Female Chef’ in 2016, Margarita Forés is restaurant royalty. Filipinoborn, Forés worked as an accountant before a trip to Italy changed her career. She now head’s acclaimed restaurants Grace Park and LUSSO, where she fuses Filipino ingredients with Italian cooking techniques.

Mary Jane Eldeson

Melanie Morrison

Miles Belfield

Mary Jane – culinary educator and passionate organic food producer – has resided in Indonesia since 1980. She shares her passion for quality and sustainable food in a variety of local food research & education programs. She is Convivium Leader of Slow Food Bali.

Melanie’s love of Indonesia started as a 10-year-old when she travelled overland from Bali to Jakarta. She has made it her mission to increase awareness and understanding of Indonesia. Melanie has worked as a journalist and TV producer and is currently working on an Indonesian food and agricultural project at the University of Sydney.

Having worked in prestigious Michelin-star restaurants across the world, chef Miles Belfield now oversees the gourmet menu at bridges, Ubud. Originally from the Bahamas and educated in the UK, he brings a level of professionalism to his work that sets both him, and bridges, apart.

Blanco Par Mandif

Slow Food Bali

Wanaprasta

bridges

59

Nic Vanderbeeken

Nicholas Kennedy

Petrina Tinslay

With over 16 years experience working in France, the Netherlands, Belgium and Vietnam, chef Nic Vanderbeeken now calls Bali’s CasCades restaurant home. Balancing Indonesian and Asian flavours with sophisticated European dishes, Nic forms part of Bali’s rapidly modernising food scene.

Amandari chef Nick Kennedy embraces Balinese food culture.

Working with high-quality producers and supported by the Amandari’s own produce garden, his menu is based on conscious, ethical eating.

Petrina Tinslay is an Australian food and travel photographer who has shot for international magazines, high-end brands and ad agencies in her 25-year career. She has photographed over 35 cookbooks for the likes of Nigella Lawson and Bill Granger, and was named the ‘Best Food Photographer’ by New York’s James Beard Foundation.

CasCades Restaurant

Amandari

Supported by Sea Trek Sailing Adventures.

Petty Elliott

Rafi Papazian

Rahung Nasution

A self-taught chef and one of Indonesia’s foremost food writers, Petty Elliott has pioneered the archipelago’s culinary scene as it blends with modern and international influences. Her latest cook book, Jakarta Bites, will be launched in May 2016.

A culinary entrepreneur, chef Rafi Papazian’s love of pastry and sweet treats took him from his home-country of France in search of the perfect place to open his bakery, Monsieur Spoon. Now open in four locations across Bali, Monsieur Spoon blends Rafi’s traditional knowledge with modern techniques, for innovative (and delicious) results.

Born and raised in North Sumatra, Rahung would cook dinner for his siblings daily while his parents worked in the rice fields. He now resides in Jakarta, where he transforms his homesickness for comforting Mandailing food into a passion for documenting Indonesian’s finest culinary heritage, nationally and around the world.

60

Monsieur Spoon

Raka Ambarawan

Ray Adriansyah

Reynaldo de Luna

I Dewa Raka Ambarawan is resident mixologist at the world-renowned and awardwinning Ubud restaurant, Locavore. His passion for distinctive local ingredients and tastes mean his show-stopping cocktails take the Locavore tasting menus to the next level.

Born in Jakarta to Sumatran parents, Ray grew up with a deep interest in traditional and international cuisines. Studying at business school in New Zealand, he decided to make the switch to cooking and, after graduating in Christchurch, returned to Jakarta and started working with his now-business partner at Locavore restaurant, Eelke Plasmeijer.

Half Spanish and half Mexican, Reynaldo de Luna began his career in the culinary industry and just seven years old. Seven countries and 11 years later, he landed in Bali where he began working with Chris Salans, chef of Mozaic Restaurant. Chef Reynaldo can now be found behind the pass of Ubud’s newly established Spice by Chris Salans.

Rian Farisa

Rio Helmi

Rodney Glick

Rio Helmi has been photographing Asia and writing since 1978. His work is seen in magazines, documentaries and more than 20 large format photographic books. He blogs about wide range of topics for The Huffington Post.

Rodney Glick is a co-founder of Seniman Industries, a creative collective specialising in award-winning coffee studios, roasteries, product design, interiors and consulting.

He is a certified coffee ‘Q’ Grader by the Specialty Coffee Association of America and the Coffee Master at Seniman Coffee Studio, Ubud.

Rooster/Locavore

The Gastronomy Aficionado

Starting out as a food blogger, Rian Farisa is now a regular contributor to international food and travel publications, and is the creator of popular digital magazine, the Gastronomy Aficionado. After countless adventures with great chefs, fine-dining and delicious recipes, he still maintains that nothing beat’s his wife’s home cooking.

Locavore

Spice

Seniman

61

Sally May Mills

Sisca Soewitomo

Tim Bartholomew

Sally is lifestyle and food photographer, stylist and writer, with a love of wholefoods, adventure travel and café culture. Her images convey simplicity, honesty, beauty and connection, using natural light and a relaxed style.

Sally collaborates with chefs and creatives, and through her work she inspires others develop unique visual stories.

The ‘Queen of Indonesian Cuisine’, Soewitomo has dedicated her 50-year career to supporting Indonesia’s culinary scene. A much-loved TV chef, many have tuned in to watch this revered Ibu dish up national favourites. Soewitomo has been the recipient of many awards for her culinary achievements.

Australian-born Tim Bartholomew has always been intrigued by the intertwining of food and culture. Growing up on a biodynamic farm he found inspiration in the provenance of food, a sentiment he brings to the slow, grassroots menu of Ubud’s Hujan Locale.

Tri Sutrisna

Tria Nuragustina

Will Goldfarb

Under the watchful eye of team leader and local Ubudian, Tri Sutrisna, farming cooperative Wanaprasta has grown from humble beginnings to training more than 20 farmers. Upskilling farmers in sustainable, ethical and organic farming practices, Wanaprasta blends traditional Balinese agricultural practice with the ‘whole-farm’ philosophy.

Tria Nuragustina, of topcirculating Femina magazine, is one of Indonesia’s most prominent food journalists.

The culinary art school alumna dedicates her time to motivate and inspire cooking school graduates to become food writers, a rare breed in Indonesia’s pool of professions.

Will Goldfarb is an internationally acclaimed pastry chef who has been in the spotlight for his dramatic interpretations and experiential cuisine for nearly 15 years.

Room4Dessert is his wine and cocktail bar in Ubud that features his hand made, artisan desserts.

Wanaprasta

62

Hujan Locale

Supported by Gramedia Pustaka Utama.

Supported by Femina.

Room4Dessert

Will Meyrick

William Wongso

Yu Sing

Not afraid to head into uncharted territory and learn on the fly, Will’s career led him from London to Sydney then extensively through Southeast Asia, until Bali (and his wife) stole his heart. Fast forward to 2015 and Will is now a household name across Indonesia and undoubtedly one of the most respected maestros of the Southeast Asian scene.

William Wongso is one of Indonesia’s most famous culinary experts. Throughout his career he has been a renowned restaurateur, food consultant, critique and host of his own television series.

In 2008, he was awarded by the Indonesian Professional Certification Authority for his dedication to culinary vocational education.

Founder and Owner of Akanoma Architecture Studio, Yu Sing draws on design that recreates the balance between nature, culture and architecture. Akanoma encourages people to integrate natural waste management and permaculture systems into their domestic and industrial designs, helping to minimise their impact on the environment.

Hujan Locale

Manisan/Alaya

Yuki Tagami The Sayan House

Chef Yuki has one culinary rule: too many flavours spoil the broth. Executive chef of The Sayan House, Yuki Tagami is bringing modern Japanese food stylings to Ubud, with an emphasis on simple flavours for maximum taste results.

63

64

VISIT OUR POP-UP STORE At Ubud Food Festival Main Venue, Booth F Taman Baca Jl Raya Sanggingan Ubud 27 - 29 May 2016

Keeping Alive Indonesia’s Food Biodiversity Heritage

Hosted by Helianti Hilman CEO & Founder - Javara Indigenous Indonesia Embark on Indonesia’s legacy of spices. Captivate the aromatic trail of archipelago spice biodiversity, from ancient trade to the intoxicating future through sensory quiz, story telling, cooking demo and spice feast tapas.

Bring home our selection of spice samplers.

Spice Feast Tapas prepared in collaboration with Chef Petty Elliott @ Ubud Food Festival Indus Demo Kitchen Jalan Raya Sanggingan, Ubud 29 May 2016 | 1-3 pm @javaraindonesia www.javara.co.id

65

66

67

68

10% DISCOUNT Validi ty period: 27-29 May 2016

COMPLIMENTARY HOUSE WINE Validity period: 1 May 2016-30 June 2 016

DISCOUNT 15%

at Jungle Fish P ool And Restaurant

At Sabai Spa

DISCOUNT 20% OFF TOTAL BILL

Validi ty period: 23-29 Ma y

Validity period: May- July 2 016

FREE DESSERT

at Di Abing Fine Dining R estauran t

DISCOUNT 15%

30% DISCOUNt On All Non-injectable Treatments , Including: Microdermabrasion, Massages, Vitamin I V, Lasers, Colon Hydrotherap y, Fat Loss Treatments, Oxygen Facia l

Valid until: 31 August 2 016

COMPLIMENTARY HOUSE WINE Validity period: 1 Ma y 2016- 30 June 2 016 69

“Lamak” in Balinese defines a carefully crafted element of sacred offerings. Drawing from its name, Lamak Restaurant & Bar combines the essence of tradition with culinary innovation.

Embracing the spirit and values of Lamak, the restaurant incorporates local wood, stones, and carvings symphonized in a modern style bringing you a breathtaking elegance.

Lamak is the first marriage between epicurean delicacies and fine art in Ubud. From it has born a dining experience beyond artistic palate. Diners will enjoy dramatic interiors by renowned artist Made (Michael White) Wijaya and Pintor Sirait while pampering their taste buds with carefully crafted gourmet cuisine.

Black Beach Italian restaurant offers authentic Italian cuisine, we use light cooking techniques which make our food tasty, healthy and balanced. We have also a good choice of Indonesian dishes.

Beautiful terrace view on the top.

Jl. Hanoman, n.5, Ubud P. 0361 971 353 (Antonella) E. info@blackbeach.asia

Jalan Raya Monkey Forest, Ubud - Bali P. +62 8786 0047 287 (Calvin Putra) E. calvin@kreasikuliner.com

Mr. Wayan Restaurant, the restaurant located at the front of Wapa di Ume resort and Spa. Collaboration between Chef Henry Alexie Bloem and Chef Ngurah to create authentic Balinese Cuisine with modern approach of presentation. Pairing the food with wide variety of local and International wine available from our Cellar.

Jl. Suweta No.88, Ubud, Kabupaten Gianyar, Bali, Indonesia

Jungle Fish Pool and Restaurant and Di Abing Fine Dining Restaurant.

Jl. Raya Sebali 80561 Keliki, Ubud, Bali P. +62 361 8989 102 E. info@chapung.com

P. 0361 973 178 (Gede Nusantara ) E. dine@mrwayan.com

Warung Enak is inspired by the rich blend of peoples and culture of the Indonesian archipelago – a tribute to the wealth and diversity of food traditions that originate from a country that spans across 17,000 islands and comprises over 200 ethnic groups with a population of over 300 millionThe Warung Enak menu traverses these many islands, celebrating the original traditional recipes presented in chic contemporary style to enhance your dining experience. Discover the rich yet intricate use of a range of over 60 herbs and spices and lesser known nuts and legumes from the region to achieve a range of the subtle, strong, tangy and always interesting flavours.

Jalan Raya Pengosekan – Ubud, Bali P.70 +62 8786 0047 287 (Calvin Putra) E. calvin@kreasikuliner.com

Look and feel your best with holistic skin & health treatments: Botox, Fillers, PRP, Lasers, Colon Hydrotherapy, Vitamin IV. www.cocoonmedicalspa.com COCOON MEDICAL SPA UBUD Jl. Monkey Forest Road, Ubud, Bali COCOON MEDICAL SPA LEGIAN Sunset Road, Legian, Bali 80361 (opposite McDonalds at Sunset Star, on Sunset Road)

71

72