1428105.President’sMessage6.ShortOrder-What’sNew8.MeetAsia’sGlobalChefWinners10.TakeAHoliday–HolidayInn’sChefsintroduceustotheirsignaturerecipes14.CaféCouture–AfreshlookatBrunch24.RawNature–Themeritsofmint26.Wineinthetropics–Alookatthebestvarietiestobeattheheat28.Kath’sCooking–MayaUbud’snewExecutiveChefservesupModernAsian30.SpaCuisine–DesaSenigetsfresh32.YoungChefs–ourYoungChefsgiveustheirviewsoncompeting34.BCPlunches–BCPmonthlygatherings
contents
TASTE
team
TASTE
editorialconsultant
Sarah Dougherty
contributors
Kathryn, Kora, Marco Rucola, Katrina Valkenburg, Es Dee, Kayti
coordinator&marketing
Miranti Amandya
photographers
Dewandra, Sarah, Kali Sari, Donz
graphicdesigners
DeKa
distribution
Gede Sudiartawan, Ari Junaidi
ofce
BCP Secretariat
(attn. Kathryn)ravel Works Communication InternationalJl. Kesari no. 6a, Sanur 8223, Bali,Indonesiael: 62 – 361 – 28495Fax: 62 – 361 – 27189E-mail: media@baliches.comWebsite: www.baliches.com
prepress&printingby
P. Dian RakyatASE Newsletter can be downloaded at www.baliches.com
Dear Members,Our May gathering at AyodyaResort was a special occasion orus when we ocially announcedBali Culinary Proessionals Junior Ches – Bali Chapter. Teannouncement was attendedby World Association o ChesSociety (WACS) ocials, JohnSloane as WACS ContinentalDirector Asia and Alan Orreal as WACS Advisoror Global Development o Junior Ches MCC. Wecongratulate these young ches and BCP will continueto support them as culinary ambassadors o the uture.Te gathering was also to present awards to winnerso the Salon Culinaire in Jakarta last April and GlobalChes Challenge in Hong Kong last month. Tis hasbeen such an exciting time or us and we look orwardto enhancing our reputation with the support o theculinary community.Our last lunch also gave us a chance to arewell oneo our most active committee members, Jeremy Cooper.He has been instrumental in gaining our endorsement with WACS and has done so much to help the industry in Bali and within his own hotel at Nusa Dua Beach. We wish him well and look orward to seeing him again inthe uture. We also need to say special thanks to those whogave so much time and support to the Bali teams in therecent competitions. Tey include: Darren lauder, SteanMueller, Andrew Skinner, Vincent rom St Regis and ourmany sponsors.
Made Putra,
President BCP
presidents’ message
Dear Culinary Members, We have passed the SalonCulinary 29 last April on ahigh note, we had great commentrom both organizers, sponsorsand all the Ches and culinary members that participate. Wehave conrmed 3 Internationalcompetitions or the next JakartaSalon Culinaire in 211 including Asian Pastry Cup,Bocuse D’Or National Selections and also continue tobuild on the success o rst Junior Asian Ches Challengeby inviting even more Asian eams.Congratulations to our Jakarta team rom the Park Lane Hotel selected to represent Indonesia at the AsianFinal or the Bocuse D’Or 21 at the Pudong Expo,Shanghai.Up coming events we will be hosting in Jakarta arethe Pangan Nusa, a estival that celebrates traditionalIndonesian ood rom 33 Provinces, ACP will help theDepartment o rade in organizing the event and thecompetition. We will also participate in the InterFoodExhibition and rade Show, ocusing on Food andEquipment supplies or the industry and ACP and YCCI Jakarta chapter will hold a Competition called IndonesianCulinary Arts and Cooking Competition 29 where aPasta Cooking and abasco Cooking Challenge will takeplace on 8-11 August 29 at JI Expo Kemayoran. We are also going to send team o Ches to participateat the Food Hotel Malaysia 29 the same month rom11 – 14 August 29 at their Kuala Lumpur ConventionCenter (or more inormation please visit their website at www.hotel.org.my) We wish all our teams and members success and evermore creative solutions in the coming months. With Culinary Regards
Vindex Tengker
President ACP
Cover photograph
o river prawns with honey sauce
Created by
Chris Suryanto romHoliday Inn
Photo by
Dewandra Djelantik With peak season upon us, the island is dressing up, and nowhereare the celebrations more obvious than in the new menus poppingup all over the island. As we celebrate wins and accolades or ourches and our restaurants, Indonesia’s culinary scene has never beenhotter. Whether it’s a chic and glamorous restaurant experience ora laid back day at the beach, this issue o aste takes you rombreakast to cocktails and every in between.Tis issue we introduce a new column, caé couture, a reshlook at caé culture and as usual we introduce you to some o thecountry’s best ches, many o whom have kindly shared their recipes with us. Happy cooking, happy eating and happy reading.Te Editor.
aste Magazine
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TASTE|July-August2009
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July-August2009|TASTE
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