Ubud Food Festival guidebook 2015

Thank You From Ubud Food FestivalAbe LombeAstrid SuryatenggaraBabinsa UbudBadan Penanaman Modal dan Perizinan Provinsi BaliBapak Putu SuwitraBettina RothBilly OscarBimas UbudBrett StevensCamat UbudCheryl TonkinClaude Chouinard Daniel PrasatyoDaniel ZivDanramil UbudDenitsa KibarskaDinas Kebudayaan Provinsi BaliDinas Pariwisata Kabupaten GianyarIda Bagus Gede GunawanJanice Gabriel

Jacquie LewisJulie SilversterKapolsek UbudKapolres GianyarKapolda BaliKashmir BrummelLurah UbudMaitri FischerMajell HindMary Jane EdelsonMichelle Carballo Mila ShwaikoNancy AnelloStaff from Indus RestaurantSuzanty SitorusTeruna Teruni BaliWayan ArianiWill GoldfarbWill Meyrick& all our Volunteers

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Welcome

I am absolutely thrilled to be presenting the inaugural Ubud Food Festival. It has been my dream to create this event for so many years and now it has come to fruition. It is no secret that I am passionate about Indonesian food and finally this glorious cuisine will take centre stage in three days of non-stop feasting.

Chefs and food personalities from around Indonesia will share their expertise alongside our Malaysian and Singaporean neighbours. Ubud’s elegant restaurants will showcase extraordinary meals, chefs will cook up taste sensations while others will discuss all things culinary. In between eating, the Festival will take to the hills and streets on coffee tours and early morning village tours. When the sun goes down the music, night market and movies go up. There will truly be something for everyone.

I wish to thank my team for all their hard work and dedication, once again, and a special thanks to Claire Norton, the Food Festival manager, for jumping in at the deep end and not sinking!

I do hope you will relish every minute of what promises to be the most delicious gathering Ubud has ever seen.

Selamat Makan!

Janet DeNeefeFestival Founder & Director

Selamat datang saya ucapkan kepada seluruh pembicara serta peserta Ubud Food Festival (UFF) yang kepertama ini.

UFF merupakan sumbangsih yang ketiga dari Yayasan Mudra Swari Saraswati. Sebelumnya, Yayasan telah membidani lahirnya Ubud Writers and Readers Festival (UWRF) yang telah berlangsung lebih dari satu dekade, serta Bali Emerging Writers Festival (BEWF) yang telah berlangsung lima tahun.

Ketiga festival ini lahir dengan tujuan yang serupa: membawa warisan budaya Indonesia ke panggung dunia, memberi ruang bagi insan kreatif dari dalam dan luar negeri untuk saling menginspirasi dan berkolaborasi, serta menjaga daya hidup Bali sebagai pulau kebudayaan.

Terimakasih saya ucapkan kepada para panitia yang telah bekerja keras untuk mempersiapkan UFF dalam waktu yang singkat. Saya juga ingin menyampaikan penghargaan sedalam-dalamnya kepada masyarakat serta pelaku usaha di Ubud yang secara tulus telah mendukung berlangsungnya Festival ini.

Akhir kata, semoga perbincangan dan interaksi yang terjadi selama berlangsungnya UFF akan bermuara pada lompatan-lompatan kreatif yang akan menambah kekayaan tradisi kuliner kita.

Om Santi, Santi, Santi Om

Drs. Ketut Suardana, M. PhilChairman

Mudra Swari Saraswati Foundation

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Welcome 1 Getting Started 4Partners 6Cooking Demonstrations 8Food Forums 12Workshops 17Special Events 21Book Launches 24Markets 25Food Tours 26Film Screenings 27Yoga 27Speakers 28Daily Schedule 36General Info 38Map 39

Contents

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Getting StartedABOUT From June 5 – 7, 2015, a brand new concept celebrating the richness and diversity of Indonesian culture will descend upon Bali for its inaugural year: Ubud Food Festival.

Uniting over 50 of Indonesia’s most celebrated chefs, international restaurateurs helping to shape the archipelago’s culinary landscape and industry heavy-weights to experience Indonesia’s extraordinary cuisine, Ubud Food Festival will serve up a program rich in food mythology, authenticity and of course, taste.

Embarking on a three-day adventure with Indonesian food as the star, the program will span Cooking Demonstrations, Workshops and Masterclasses, Special Events, Food Forums (talks), Markets, Food Tours, and much more.

Bringing together lovers of food, travel and culture from across Indonesia, Southeast Asia and the globe, Ubud Food Festival will create a sustainable, world-class culinary event that showcases Indonesia’s diverse cuisine, innovative chefs and extraordinary local produce.

Ubud Food Festival is a major annual project of the Yayasan Mudra Swari Saraswati, with a vision of enriching the lives of Indonesians through community-building and cultural programs. It is the sibling event of Ubud Writers & Readers Festival (October 28 – November 1) and Bali Emerging Writers Festival.

VENUEUbud Food Festival will primarily take place at two main venues in Ubud: Indus Restaurant and Taman Baca (both on Jalan Raya Sanggingan). These two venues are in very easy walking distance to each other.

You can refer to our Festival Map in this guidebook for more information about these and other participating venues.

If searching online at ubudfoodfestival.com each venue has a Google Map location to help you find it easily.

TICKETINGUbud Food Festival is broken up into three main ticketing categories; Cooking Demonstrations, Workshops or Masterclasses, and Special Events.

Cooking Demonstrations are one hour displays of a chef’s technical prowess and culinary passion, all dished up with a

healthy dose of charm. There are five per day, June 5 – 7, making 15 total.

Workshops and Masterclasses are your chance to skill-up in the science of the plate; whether that be how to fill it with culinary

goodness, style it, shoot it or write about it. They range from one hour to three hours and are priced accordingly.

Special Events range from long-table lunches to wine-tasting hours at twilight. Special Events span half a day to one hour

slots and usually include some food or beverages.

We also have a huge range of Free Events spanning film screenings, book launches, night markets and our Food Forum

series, so no matter what your budget, the

Ubud Food Festival is an event for all.

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Please note the sessions listed in this guidebook are correct at time of printing. Any late changes to event details will be displayed at the Box Office and communicated via social media (find us @ubudfoodfestival or #UbudFoodFestival). Our website will always be the most reliable source of up-to-date scheduling information. Tickets cannot be exchanged or refunded except if the event is cancelled. For full Terms & Conditions please

visit ubudfoodfestival.com

Buy OnlineTo buy tickets to ticketed events, visit the Program section at ubudfoodfestival.com to find the individual session you’re looking for. Or, commit to a Foodlover Pass for access to all 15 Cooking Demonstrations (Workshops and Special Events extra) via the Buy Tickets section.

Ubud Food Festival uses Ticketbase, an online ticketing system which supports all major Credit Cards and Paypal.

For those purchasing single Cooking Demonstration tickets, Special Event or Workshop/Masterclass tickets, your Ticketbase-issued ticket will suffice to gain entry to your elected event.

For those purchasing the FoodLover Pass, you will need to drop into the Ubud Food Festival Box Office to collect your lanyard.

Buy by Phone/Email Tickets can be purchased via Bank Transfer. Contact us via +62 361 977 408 or [email protected] for further information.

Buy Tickets at the Box OfficeTickets to Ubud Food Festival program sessions can also be purchased in person from the Box Office from 1 - 7 June. The Box Office will be based at Taman Baca, Jalan Raya Sanggingan, from 8am – 4pm. For more information on its location, please refer to our Festival Map at the back of this guidebook.

FoodLover PassFor the ultimate flavour saturation, why not opt for our special limited FoodLover Pass.

The FoodLover Pass allows access to all 15 Cooking Demonstrations, with a bonus UFF merchandise gift. FoodLover Pass-holders will be able to remain seated in the Cooking Demonstration venue (single pass holders will be required to exit and re-enter), which means FoodLovers might be able to snag some of the best seats in the house, too!

Please note, you do not require a FoodLover Pass in order to purchase tickets to Special Events or Workshops/Masterclasses. TIckets for Special Events and Workshops are sold separately and are not included in the FoodLover price.

MERCHANDISEWhat’s a food festival – or a trip to Ubud – without a few tasty mementos? Festival Merchandise can be purchased from Festival venues (Indus Restaurant and Taman Baca) as well as selected Special Event and Workshop/Masterclass events.

CONNECT WITH USWe welcome (and encourage!) you to get involved and photograph, tweet and blog about your experience while at the Festival.

Out of respect to our Speakers, please ensure your phone is on silent in all sessions and that your camera flash is switched off.

Facebookfacebook.com/ubudfoodfestival Twitter@ubudfoodfest

Instagram@ubudfoodfestival

Hashtag#UbudFoodFestival

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Indonesian National IDR 810,000

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Cooking Demonstrations are one hour displays of a chef’s technical prowess and culinary passion, all dished up with a healthy dose of charm. There are five per day, June 5 – 7. Prepare to smell and taste your way through the flavours and textures of the archipelago.

Either pick and choose the Cooking Demonstrations to your taste, or else purchase our FoodLover Pass to access all 15 of our Cooking Demonstrations. Save 10% off each ticket price and gain a free merchandise gift! Tickets can be bought online, over the phone, or at the Box Office (unless sold out.)

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Bara PattiradjawaneIndus Restaurant

TV star Chef Bara will share his treasured family recipes of the famous Ambonese Papeda (sago porridge) and its traditional accompaniment, Ikan Kuah Kuning (turmeric-braised fish with native almonds), as well as Kohu-Kohu. Look no further for an authentic taste of Ambon.

COST: International IDR 150,000 | KITAS IDR 100,000 | Indonesian national IDR 60,000

09:00 am - 10:00 am

Eelke Plasmeijer (Locavore)Indus Restaurant

Ubud’s Locavore quickly shot to #1 on TripAdvisor, with its focus on local produce and beyond-modern techniques. Meet the chef behind the buzz, who is driven by simplicity and motivated by the seasons. COST: International IDR 150,000 | KITAS IDR 100,000 | Indonesian national IDR 60,000

3:00 pm - 4:00 pm

Chris Salans (Mozaic)Indus Restaurant

Join Chef Chris Salans, founder of the Ubud pioneer Mozaic, who will demonstrate his take on Indonesian cuisine, Seasonal Mango Sorbet and Crystalised Tempe in a Sweet Kluwek Sauce.


10:30 am - 11:30 am

Kevindra Prianto SoemantriIndus Restaurant

Borrowing from the recipe book of his grandmother, cookbook author and YouTube foodie Kevindra Prianto Soemantri will tackle Ayam Tuturuga, a Manadonese braised chicken in coconut milk and fragrant spices.


1:30 pm - 2:30 pm

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Made Lugra (Ayung Resort) Indus Restaurant

Made Lugra is one of Bali’s new breed of talented chefs, who has a close relationship with his spices and ceremonial food. Lugra will share the intricacies of making Balinese satay from pounded meat, along with the art of twirling it on lemongrass sticks.

Cost: International IDR 150,000 | KITAS IDR 100,000 | Indonesian national IDR 60,000

12:00 pm - 1:00 pm

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Rahung NasutionIndus Restaurant

Cult cooking hero, food activist and ‘chaos-maker’ for the tongue Rahung Nasution will interpret the Batak cuisine of his homeland in North Sumatra, by creating a twist on Pinadar black sauce (andaliman, candle nut, chili, lime and fresh blood) with prawn and exotic spices.


9:00 am - 10:00 am

Janice WongIndus Restaurant

Witness Janice Wong redefine the word sweet! Voted Asia’s Best Pastry Chef in 2013 and 2014, Chef Wong will unleash her creative force on confections, showing the perfect balance of flavour and texture in desserts scoring 110% in deliciousness. Sweet tooth? Enter at your own risk.


10:30 am - 11:30 am

Jon PriadiIndus Restaurant

What does an ‘authentic’ dish look like in contemporary Indonesia? This smiling food-artiste will slow braise duck inspired by Indonesia’s travelling cuisine, the spice route of the Malacca Straits and the inventiveness of ‘mash-up’ dishes.


Mandif Warokka (Teatro Gastroteque)Indus Restaurant

Sharpen your appetite and get ready for a taste sensation as the acclaimed Chef Mandif talks you through his secret technique to making a melt-in-your-mouth rack of lamb.


Chef Wan & Rahung NasutionIndus Restaurant

You say Rendang, we say Randang… In this ultimate spice smackdown, Indonesia will cross spoons with Malaysia to settle once and for all; who does the famed beef dish better? Don’t miss this showstopper!


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Dave Pynt (Burnt Ends)Indus Restaurant

Dave Pynt has taken the science of coal and smoke to new heights at his white-hot Singaporean grillhouse Burnt Ends. Serving Apple Bourbon Glazed Pork Tomahawk, awaken the hunter-gatherer within alongside this BBQ buff, who recently came in at #30 on Asia’s Best Restaurants list.


Ryan Clift (Tippling Club)Indus Restaurant

Ryan Clift has taken Singapore by storm with the Tippling Club, a fine-dining sensation pairing modern food and mind-melting cocktails. Recently appearing in Asia’s 50 Best Restaurants (for the second time!), Ryan will share the secret to pushing ingredients and palates to the limit.


Penelope Williams (Bali Asli)Indus Restaurant

Smell and taste your way through traditional Balinese cooking with Penny Williams of Bali Asli. Dishing up Sambal Matah (‘raw sambal’) and Bumbu Kacang (Balinese-style peanut sauce), this session offers the very essence of the Island of the Gods.


Tim Bartholomew (Hujan Locale)Indus Restaurant

Hujan Locale is the new kid on the Ubud culinary block. The latest venture of Will Meyrick, it brings the ‘found and foraged’ concept to our plates, overseen by the keen eyes and deft hands of Tim Bartholomew.


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Sambal Cook-OffIndus Restaurant

If you can’t stand the heat, keep out of the kitchen for this one. Sure to add some zing to your step, our sambal cook-off will pit chili against chili in the spiciest competition ever witnessed. Don’t miss it.


1:30 pm - 3:00 pm

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Our free Food Forums run daily across the course of the Festival, from June 5 – 7. Listen to the culinary greats as they share the secrets of their success and enrich our understanding of food in all its forms, from the farm to the plate. No need to buy a ticket, just bring yourself, and your appetite for knowledge of course!

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Sri Owen: A Love for Good FoodTaman Baca

From a small hill town in West Sumatra to suburban London, Sri Owen’s life has been spent spreading the well-spiced gospel of Indonesian cuisine. Hear more from the doyenne herself.

FEATURING: Bondan Winarno, Sri Owen

Talking Street FoodTaman Baca

Street food and the iconic gerobak (food carts) are the most exciting and affordable way to explore the heart and soul of every island’s cuisine. Tour through the sights, smells and tastes of Indonesia’s street food landscape.

FEATURING: Bayu Amus, Fellexandro Ruby, Will Meyrick

11:30 am - 12:30 pm

Slow Food Bali: Bali’s Rice CrisisTaman Baca

Once the cradle of rice culture, Bali is rapidly losing its rice fields. Learn about the danger of losing this heritage, what is happening to slow land conversion and how to support Bali’s agricultural community.

FEATURING: Mary Jane Edleson, Helianti Hilman, Made Chakra Widya, Wiwik Dharmiasih

1:00 pm - 2:00 pm

The Spice IslandsTaman Baca

For a serving of spice island history, Ian Burnet will dish up a tale of the high seas and colonial rule focusing on Indonesia’s legendary spices, cloves and nutmeg.

FEATURING: Ian Burnet

2:30 pm - 3:30 pm

Food as MedicineTaman Baca

Balinese traditional cuisine draws on a garden of powerful healing ingredients that are the basis of modern pharmaceuticals. Masters of Balinese Raw Food will discuss and dish up an old-meets-new menu of Balinese foods that revive and restore.

FEATURING: Diana Von Cranach, Arif Springs

4:00 pm - 5:00 pm

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Everything is EnakTaman Baca

Our appetite for food writing is as insatiable as our appetite for food; but how do good writers avoid culinary clichés? And how can we translate unique kitchen traditions and ingredients across cultures? Two leading wordsmiths dice out these issues and more.

FEATURING: Bondan Winarno, Laksmi Pamuntjak

10:00 am - 11:00 am

Coconuts & Coffee in the Borderline IslandsTaman Baca

Marking the geographical divide between the Asian and Australian environments, the Wallacea islands are a fascinating outpost of flora, fauna… and food. Listen in on to this captivating exploration of the coffee and coconuts culture of Gorontalo, Sulawesi.

FEATURING: Amanda Niode

11:30 pm - 12:30 pm

#FoodbloggersTaman Baca

To blog or not to blog is no longer the question. In a creative economy where personal recommendations are more valuable than gold, we explore the brave frontier of new media, and how best to ride the wave.

FEATURING: Bayu Amus, Billy Oscar, Dade Akbar

1:00 pm - 2:00 pm

The Drip FeedTaman Baca

Coffee nerds, look no further. These brew buffs will talk you through the steamiest trends in caffeine culture, one cup at a time.

FEATURING: Rodney Glick, Irvan Helmi, Made Windu Segara Senet

2:30 pm - 3:30 pm

From Bean to BarTaman Baca

The cocoa industry isn’t always so sweet. How can we make ethical chocolate a reality? Ponder this and more alongside a blind chocolate tasting.

FEATURING: Giuseppe Verdacchi, Tissa Aunelli

4:00 pm - 5:00 pm

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Little Foodies: Tiger & the TaroTaman Baca

Mini gourmands, join us for a story about the Tiger who loved eating Taro! Get grubby rolling bright purple taro balls filled with palm sugar and covered in coconut, and make your own taro-printed chef’s hat.

Arts & craft materials supplied. Suitable for children 5+, must be accompanied by an adult.

FEATURING: Jon Priadi

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Making it in AsiaTaman Baca

Tales of making it and breaking it in hotspots across Asia from chefs who have put their eateries on the culinary map. Hear the secrets of their success and the lessons they’ve learnt along the way for the aspiring restaurateur within.

FEATURING: Will Goldfarb, Janet DeNeefe, Eelke Plasmeijer

1:00 pm - 2:00 pm

Once Upon a TableTaman Baca

Food mythology and folktales play a huge role in Indonesian cuisine with each island serving its own beliefs. From red shallots to coffee, superstition rules the kitchen. Join us on a magical mystery tour revisiting food stories from yesteryear.

FEATURING: Helianti Hilman, William Wongso

2:30 pm - 3:30 pm

Don’t Touch our Tempe Taman Baca

One of Indonesia’s most respected food technologists, who is passionate about tempe, is pioneering the movement to use non-GMO soy beans while creating a national governance strategy. Hear Professor Winarno discuss the cultural importance of this beloved food and its health benefits.

FEATURING: Professor F. G. Winarno

11:30 am - 12:30 pm

Facebookfacebook.com/ubudfoodfestival Twitter@ubudfoodfest

Instagram@ubudfoodfestival

Hashtag#UbudFoodFestival

Connect With Us

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SWant to learn from the hands of the industry heavyweights themselves? Don’t miss out on our Workshop and Cooking Masterclass sessions, your chance to take an intimate learning journey with the chefs, artisans and media darlings you admire.Tickets can be bought online, or at the Box Office (unless sold out.)

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Photography Workshop | Fellexandro Ruby (Wanderbites)Bar Luna Basement, Casa Luna

Sit in with intrepid food blogger and Instagramming wunderkind, Wanderbites, in a three-hour workshop focusing on behind-the-scenes food photography. Participants will learn the basics in preparing props, from table to spoon, the impact of lighting and resolution and how to establish your own professional visual style.


2:00 pm - 5:00 pm

Masterclass | Chris SalansMozaic

In this Masterclass, the chef behind Bali’s acclaimed Mozaic restaurant Chris Salans will demonstrate his take on Jukut Nangka (young jackfruit soup) and Jackfruit Barigoule; an Indonesian twist on a traditional provincial favourite. Food fusion at its best, don’t miss this opportunity to create alongside a key player in Indonesia’s evolving culinary environment. Dishes are suitable for vegetarians.

COST: IDR 750,000

2:00 pm - 4:00 pm

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Masterclass | Janice Wong June 5Mozaic

Janice Wong is inarguably one of the world’s most celebrated dessert chefs. In this exclusive Masterclass, follow her lead as she prepares Pandan Gula Melaka ice cream with pistachio crumble and kaffir lime meringue, drawing on local green ingredients. Never one to stop at a single dessert, Janice will also share the secrets of her Green Mango Sphere with yoghurt, lemongrass and basil.

COST: IDR 750,000

9:00 am - 11:00 am

Coffee Workshop | Rodney GlickSeniman Coffee Studio

Check in for a coffee revelation with Brewmaster Rodney Glick of uber-hip Ubud roastery Seniman Coffee Studio. Experience coffee through all your five senses (six if you count umami) in a morning of sensory pleasure and intrigue. Be there or be dangerously decaffeinated.

COST: IDR 150,000

10:00am – 11:00am

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Masterclass | Ryan CliftMozaic

Join the acclaimed chef and culinary mastermind Ryan Clift as he shares the secrets behind his avant-garde, experimental approach to cooking. Delve into the scientific world of enzymes and hydrocolloids as he teaches three dishes straight from the menu at The Tippling Club.

COST: IDR 750,000

9:00 am - 11:00 am

Masterclass | Janice Wong June 6Mozaic

Janice Wong is inarguably one of the world’s most celebrated dessert chefs. In this exclusive Masterclass, follow her lead as she prepares Pandan Gula Melaka ice cream with pistachio crumble and kaffir lime meringue, drawing on local green ingredients. Never one to stop at a single dessert, Janice will also share the secrets of her Green Mango Sphere with yoghurt, lemongrass and basil.

COST: IDR 750,000

2:00 pm - 4:00 pm

Writing Workshop | Laksmi PamuntjakAlila Hotel Ubud

Laksmi Pamuntjak is renowned for her seductive, melt-in-your-mouth descriptions of food. Author of the acclaimed Jakarta Good Food Guide, Laksmi will lead you into the world of food writing with tips on how to bring your plate to the page in the most delicious, vibrant way.


2:00 pm - 4:00 pm

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Recipe Workshop | Tria NuragustinaAlila Ubud

Aspiring cookbook authors, sink your teeth into this recipe-writing workshop with Tria Nuragustina, Executive Food Editor at Indonesia’s top-circulating magazine Femina. Learn how to implement Tria’s trio of musts: to be systematic, efficient and easy-to-understand, and walk out with recipes ready to unleash. This workshop will be held in Bahasa Indonesia.


2:00 pm - 4:00 pmJUNE 6

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Photography Workshop | Sally May MillsThe Elephant

In this hands-on workshop, learn how to use your smartphone or compact camera to expertly style and shoot cafe food using natural light. Unearth the best apps to edit and publish photos online, and glean tips to streamline your social media. Lovers of Foodstagram, unite!


2:00 pm - 4:00 pm

Healthy Eating Workshop | Liana Nenacheva & Arif Springs Taksu Spa

Ditch diets and embrace mindful menus with holistic MD and nutritionist Dr Liana Nenacheva and Javanese raw food chef Arif Springs. Explore food’s energy, chakras and aruas; and skill-up in the fundamentals of raw food and juices for daily living.


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Masterclass | Antoine Olivainbridges

Awaken the expert within at this Wine Masterclass savouring old world versus new world. Antoine, bridges’ wine expert, will guide you through the tasting while sharing his vast knowledge, tasting notes and tips. Canapés especially prepared by chef Andrew Batubara will demonstrate food pairing possibilities.

Price includes wine and canapés.

COST: IDR 350,000

5:00 pm - 6:00 pmJUNE 6

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Balinese SuperfoodsFivelements

Trace the journey of Balinese superfoods from product to plate in the stunning bamboo pavilion of Fivelements; the mecca of all things wellness. A three-course, vegetarian-friendly menu featuring raw cacao, coconut, cashew, herbs, rosella and exotic fruits will enrich mind as well as body.

Ticket price includes a cooking demonstration, three-course meal, complimentary beverage and a shuttle service from Taman Baca.

FEATURING: Felix SchoenerCOST: IDR 450,000

10:00 am - 2:00 pm

No Discount on Local TasteARMA Resort

It’s not often you get the chance to break bread with an El Bulli-trained chef. Kevin Cherkas is such a chef, and this is your chance. He’s bringing the informal flavours of his Jimbaran tapas hotspot Cuca to Ubud, with everything served 100% Indonesia-grown and bred, all with a unique global presentation.

Ticket price includes tapas-style meal, with vegetarian friendly options. Beverages can be purchased at an additional cost.

FEATURING: Kevin CherkasCOST: IDR 350,000

12:00 pm - 2:00 pm JUNE 5

With Ubud Food Festival bringing together some of the most stellar culinary names from across the archipelago and beyond, sometimes the main program just isn’t enough! Join the brightest Chefs from our line-up as they put their best plate forward for your personal tasting pleasure.Tickets can be bought online, or at the Box Office (unless sold out).

© Ulrike Reinhold

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Ubud Food Festival’s Divine Fridaybridges

Join one of Ubud’s best fine wining establishments as we taste our way across the palate. With live music and complimentary Indonesian-style canapes, it’s the perfect way to unwind after your first day of the Ubud Food Festival. No need to buy an entry ticket – just show up and enjoy!

Prices start from IDR 95,000 for a glass of your choice, IDR 180,000 for a tasting set of three, or IDR 210,000 for a tasting set of five. Payable to bridges at the door.

FEATURING: Antoine Olivain

4:00 pm - 8:00 pm JUNE 5S

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Slow Food Bali presents An Ark of TasteBambu Indah

Forgotten flavours and heirloom foodstuffs form the foundation of this themed lunch, all beautifully presented on banana leaves in the stunning Bambu Indah. ‘Ark’ foods are those that are in danger of disappearing forever, and include heritage rice varieties, sea salt and Babi Bali Asli. Taste and learn.

Ticket price includes Balinese-style buffet lunch, with vegetarian-friendly options. Beverages can be purchased at an extra cost. UFF will offer a shuttle service from Taman Baca.

COST: IDR 400,000

10:00 am - 2:00 pm

Supported by:

JUNE 6

The Tippling Club Comes to Dinnerbridges

bridges is proud to host Ryan Clift, of Tippling Club fame, in a gastronomic night to remember, showcasing some of his newest culinary inventions. Sit back, gaze at the stars and graze on the sublime taste sensations of an eight-course meal that has earned Clift a spot in Asia’s top 50 chefs of 2015.

Ticket price includes a eight-course meal (three snacks, five dishes). Beverages can be purchased at an additional cost.

FEATURING: Ryan CliftCOST: IDR 900,000

Supported by:

7:00 pm - 10:00 pm JUNE 5

Discoveries in the Room4Dessert KitchenRoom4Dessert

Meet New York-born master pastry magician Will Goldfarb who will share his acclaimed dessert-making secrets with you, along with other divine flavours unearthed from the Room4Dessert Kitchen.

FEATURING: Will Goldfarb, Giuseppe VerdacchiCOST: International IDR 150,000 | KITAS IDR 100,000 | Indonesian national IDR 60,000

2:00 pm - 3:00 pmJUNE 5

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Flavours of AsiaHujan Locale

Take a journey across the flavours of Asia as you dine with the famed Street Food Chef Will Meyrick and Malaysia’s enigmatic Chef Wan. Together, these two globally acclaimed chefs with bring their version of ‘found and foraged’ to your plate.

FEATURING: Will Meyrick, Chef WanCOST: IDR 450,000

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Dining with the LocalsLocavore

Darling of the local food movement, Eelke Plasmeijer brings to the table a three-course feast of his famous food that highlights artisan producers and growers, as well as his own unmistakable style of world-class modern cooking.

FEATURING: Eelke PlasmeijerCOST: IDR 350,000

12:00 pm - 2:00 pm

7:00 pm - 10:00 pm

Fire & IceRoom4Dessert

Consider this your ultimate dinner and dessert indulgence. Two masters of their craft, Dave Pynt of award-winning Singaporean grillhouse Burnt Ends, and sweets virtuoso Will Goldfarb, will take the finest ingredients to the elements of fire and ice for a truly spectacular three-course meal.

Ticket price includes a tasting menu. Beverages can be purchased at an additional cost.

FEATURING: Will Goldfarb, Dave PyntCOST: IDR 950,000

7:00 pm - 10:00 pm JUNE 6 JUNE 6

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Focus on IndonesiaWarung Pulau Kelapa

Join us in Warung Pulau Kelapa’s elegant Javanese teak pavilion to savour the extraordinary flavours of the archipelago. Feast on freshly picked organic herbs, spices and leaves from the owner’s garden and enjoy a resplendent Risjtaffel-style meal cooked by our leading Indonesian chefs.

FEATURING: William Wongso, Marco PadangCOST: IDR 300,000

11:30 am - 1:30 pm JUNE 7

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Rahasia Masakan Legendaris JawaBar Luna Basement, Casa Luna

Rahasia Masakan Legendaris Jawa is a Javanese cookbook penned by Reki Mayangsari. Not your average

cookbook, Cerita Di Balik Rasa dives deep into food mythology, exploring the symbolic meaning of food and its role in the cycle of life, from pregnancy, birth, marriage to death.

Free nibbles will be provided.

FEATURING: Reki Mayangsari

Adiboga Khas EropaThe Elephant

Join the launch of Adiboga Khas Eropa, a cookbook written by Kevindra Prianto Soemantri. Featuring fundamental Indonesian mother sauces which are rarely found in any Indonesian cookbooks today, Adiboga Khas Eropa was inspired by Kevindra’s desire to teach the younger generation the basics of everyday cooking.

Free nibbles will be provided.

FEATURING: Kevindra Prianto Soemantri, Bondan Winarno

4:00 pm - 5:00 pm 2:00 pm - 4:00 pm

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Sri Owen Comes to SanurTandjung Sari

Dine with the doyenne of Indonesian cuisine at the magical, history-spiced Tandjung Sari by the sea. Listen in on tales from Sri’s

colourful past, as she shares her favourite food from her recipebooks. A night to remember.

FEATURING: Sri Owen COST: IDR 450,000

Closing Night PartyARMA Resort

Satiation knows no limits, as we celebrate the closing night of a festival of food and stories worth savouring. Drink in the tunes and share

memories with friends and foodlovers alike.

5:30 pm - 8:00 pm

JUNE 11

JUNE 5 JUNE 7

Supported by:

6:30 pm - 9:00 pm

Mad Hatters Tea PartyBisma Eight

Enter the extraordinary world of Janice Wong, Asia’s leading pastry chef, and Angelita Wijaya with a long table Mad Hatter’s Tea Party, overflowing with sweet and savoury earthly delights that are bound to startle. Bring your appetite and your favourite hat and join our garden party wonderland.

FEATURING: Janice Wong, Angelita WijayaCOST: IDR 500,000

2:00 pm - 4:00 pm

Supported by :

JUNE 7 JUNE 7

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Pasar Malam5:00 pm - 10:00 pm | Taman Baca

Indulge in culinary delights from Indonesia and beyond, all under a starry night sky. Browse the stalls, drink in the tunes and other distractions, soak up the vibe, and leave totally satisfied.

Sunday Farmer’s Market8:00 am - 11:00 am | Taman Baca

Spend an early morning at Taman Baca filling your bag with a bounty of organic local produce cultivated by Bali’s dedicated farmers and growers. From red rice to Asian greens, honey, jams and coconut sugar, the island’s culinary genius will be on show with plenty of tastings to tease your palate.

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Kintamani Coffee Tour9:00 am - 2:00 pm | Meet at Honeymoon Guesthouse

Enjoy a trip to the fabled Kintamani highlands, home of Bali’s finest coffee, and step into a fragrant wonderland of aromatic coffee trees. A plantation walk will be followed by a Balinese feast, overlooking the spectacular Mount Batur and crater lake.

Price includes lunch and a coffee gift.

COST: IDR 500,000

Culinary Jalan-Jalan6:00 am - 8:00 am | Meet at Casa Luna

Join our intrepid food guides on a walking tour to the homes of Ibu Oka, the doyenne of Suckling Pig; Pak Rimpin, Ubud’s master of Bebek Betutu, smoked duck; and Pak Sanur, famous for his Betutu Ayam, braised chicken. Then tuck into a Balinese Breakfast of Champions at Casa Luna.

COST: IDR 350,000

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Free Yoga 7:00am – 8:00am | Taman Baca

Do downward dog and view the stunning Campuhan Ridge upside down. Start your day right with our yoga instructors, then browse our market stalls and dig into a nourishing breakfast.

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Tabula RasaTaman Baca

Telling the tale of a dreamer from Papua who has his will to live revived in a simple Minang Restaurant, Tabula Rasa is not only about food, but also the diversity and richness of Indonesian culture. Released in 2014, this film went on to win four awards at the prestigious Indonesian Film Festival.

7:00 pm - 9:00 pmJUNE 5

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Filosofi KopiTaman Baca

Based on literary superstar Dewi Lestari’s short story of the same name, this charming user-generated flick blends friendship and an abiding passion for coffee, all staged in a hip Jakarta coffee shop.

7:00 pm - 9:00 pmJUNE 6

Date Time Tittle Location

June 5 8:00 pm Eat Drink Man Woman Black Beach Restaurant

June 6 8:00 pm The Hundred-Foot Journey Black Beach Restaruant

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AMANDA NIODEAmanda Katili Niode is

Indonesia’s Ambassador at the World Food

Travel Association and Chair of Omar Niode

Foundation, a non-profit raising awareness about

education and human resources in agriculture,

food and the culinary arts. Her focus is food and travel in Gorontalo on the Wallacea, the

transition zone between Asia and Australia.

ANGELITA WIJAYACompleting her Cordon Bleu training in Australia, and working at Adriano

Zumbo’s patisserie in Sydney, Angelita is

now settled in Bali. Her experience in creating

delicate cakes and pastries has culminated

in the opening of her very own Parisian-

inspired Angelita Tea Salon & Patisserie in

Seminyak.

ANTOINE OLIVAINAs 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.

ARIF SPRINGSOriginally from Sualand,

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.

BAYU AMUSBayu 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.

BARA PATTIRADJAWANEChef 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.

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BILLY OSCARBilly Oscar is a specialist

in food and beverage brand building. He’s the founder of Foodisme, whose membership card offers holders

special experiences at a multitude of Indonesian restaurants, and is the

food and beverage marketing consultant for major Indonesian brands such as Marco Padang, and Miitem by William

Wongso.

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BONDAN WINARNOBondan 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.

CHEF WANChef Wan is probably one of the most iconic celebrity chefs in Asia.

With more than 20 years of experience, the former accountant has been well-loved as a

chef, TV host, writer and actor. He is also Food

Ambassador to Tourism Malaysia.

CHRIS SALANSFrom 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.

DAVE PYNTOriginally from Perth,

Western Australia, Dave comes from a

heavy-weight culinary background, staging and working under

greats such as Tetsuya Wakuda, Fergus

Henderson and Rene Redzepi. But it’s at

Singapore’s Burnt Ends where he made his

mark, with the restaurant added to ‘Asia’s 50 Best Restaurants’

in 2015.Supported by :

DADE AKBARDade Akbar is the host of the wildly popular Instagram account,

Warteg Gourmet, on which he re-styles street

food stall fare to look like Michelin-starred

gourmet cuisine.

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FELIX SCHOENERAn award-winning

chef specialising in raw cuisine, Felix has over 20 years professional experience and has worked in several Michelin-starred

restaurants in Europe and around the world.

He is the new executive chef of fivelements

Bali’s Sakti Dining Room, which combines cutting-edge nutritional science,

ancient philosophies and the culinary arts.

FELLEXANDRO RUBYA self-proclaimed ‘food storyteller’ Fellexandro captures his love of all things culinary through

images, words and video. Through the Jakarta-based blog

Wanderbites he shares his favourite stories of

food, travel and culinary hits and misses.

GIUSEPPE VERDACCHI

Giuseppe Verdacchi from Primo Bali is the

producer of cold-processed, single origin

chocolate, created from trees grown in

the mountains of Bali. His relationship with the cocoa farmers is

an important part of his product and story, with a focus on instigating

change in farming communities.

HELIANTI HILMANInspired by Indonesia’s

food biodiversity, indigenous wisdom and

spiritualism, Helianti founded Javara in 2008 to keep such heritage

alive. Javara works with 50,000 farmers

across Indonesia, selling over 600 artisanal

products. Helianti has been awarded Ernst &

Young Indonesia’s Social Entrepeneur of the Year

2013 and Schwab’s Social Entrepreneur of

the Year 2015.

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EELKE PLASMEIJERChef Eelke Plasmeijer of Ubud’s Locavore,

which focuses on the finest local produce and modern cooking techniques, has spent more than half his life in the kitchen. He is

determined to surround himself with the freshest

ingredients, while supporting local farmers

and communities.

DIANA VON CRANACH

UK-born, Cordon-Bleu 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.

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IAN BURNETFascinated by its rich history and diverse cultures, Ian Burnet

has lived, worked and travelled in Indonesia for 30 years. His two

historical books – Spice Islands and East Indies – are highly revered, while

his third, a personal story of a journey across the archipelago, will be

published this year.

IRVAN HELMIIrvan Helmi made his

name on the Indonesian food scene in 2007 with the launch of Anomali

Coffee, a business dedicated to sourcing and serving the best of the archipelago.

He followed this with the launch of Pipiltin Cocoa, which creates

chocolates and desserts from local beans.

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JANET DENEEFEJanet DeNeefe, the

Founder & Director of Ubud Food Festival and Ubud Writers & Readers Festival, is a Melbourne-

born author and restaurateur who has lived in Bali for nearly three decades. Her

memoir Fragrant Rice charts her love affair

with Bali and her latest book is Bali: Food of My Island Home. She is also the owner of Casa Luna,

Indus and Bar Luna restaurants in Ubud.

JON PRIADIJon Priadi is an

Australian-trained Indonesian chef who

brings a contemporary twist to Indonesian

dishes. During a decade in Australia he was exposed to global

influences such as the emphasis of locally-

sourced ingredients. He is motivated to create

a cleaner, healthier and more sustainable Indonesia, which can

appreciate the artistry of its national dishes.

KEVIN CHERKASChef 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.

JANICE WONGRecently named Asia’s

Best Pastry Chef by San Pellegrino Asia’s 50 Best Restaurants for 2013 &

2014, Janice’s restaurant 2am:dessertbar, a

favourite among sweet-toothed Singaporeans, redefines the dessert

experience as it pushes the boundaries with

progressive dishes that are as delectable as they are beautiful.

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MADE CHAKRA WIDYA

Made was born into a rice farming family near Ubud in 1973, the same year chemical farming was introduced. The

Balinese’s innate trust in their traditions initially

curbed its infiltration, but now it has destroyed

vast sects of Bali’s ecosystem. Made works

tirelessly towards a healthier environment and connections with

those on the same path.

MADE LUGRAHeading 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.

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LAKSMI PAMUNTJAKLaksmi Pamuntjak is a poet, novelist and food writer and has

published more than a dozen works; the

historical epic Amba (translated into English

as The Question of Red) and culinary-themed

Aruna dan Lidahnya are national bestsellers. Her series The Jakarta Good Food Guide, started in 2001, is Indonesia’s first independent restaurant

guide.

MADE WINDU SEGARA SENET

A doctor by trade, Made Windu Segara Senet entered the coffee

business in 2013 as a way of expressing his entrepreneurial and

artistic spirit. His cafe, Mangsi Coffee, is now

a popular creative hangout in Denpasar

and home to one of the city’s best brews.

LIANA NENACHEVADr. Liana Nenacheva is a Holistic doctor and

nutritionist who utilises a holistic methodology

to invigorate the mind, body, and

spirit. She has studied Chinese herbology,

reconstructive surgery, Chinese acupuncture,

traditional Western medicine and

many other therapy approaches.

KEVINDRA PRIANTO SOEMANTRI

Kevindra Prianto Soemantri is an

Indonesian writer, food editor and author of

two recipe books. His love for Jakarta has

inspired him to embark on an ambitious book

project celebrating the city’s culinary richness

throughout history.

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MANDIF WAROKKAChef Mandif is an award-

winning, innovative chef and restaurateur who established the

first Michelin Star-level restaurant in Indonesia. He now

heads the kitchen at Bali’s celebrated Teatro Gastroteque Restaurant

in Seminyak.

MARCO PADANGChef Marco Lim was

born in West Sumatra, where he became an expert at the history

and creation of Padang cuisine. He is owner and chef of Marco Padang

Grill in Jakarta.

PATRICIA WULANDARI

Patricia Wulandari is one of the brains

behind Kopi Keliling, a celebration of art

and Indonesia’s coffee heritage. Through a

series of creative events in collaboration with

local artists, it aims to explore the link between coffee and the rituals of

Balinese people.

PENELOPE WILLIAMSPenelope Williams is the owner and

executive chef of Bali Asli restaurant and

cooking school. After an apprenticeship at the Savoy in London she worked for 12 years in

Sydney, and then three years as executive chef

at the Alila Manggis Hotel East Bali before the birth of Bali Asli.

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MARY JANE EDLESON

Mary Jane Edleson is a culinary educator,

organic gardener, author and artist who has lived

for 30 years in Indonesia. She is a Founding

Member of BISA (Bali Institute for Sustainable Agriculture), Director of Amertha Studios and

the Convivium Leader of Slow Food Bali.

PROFESSOR F.G. WINARNO

Professor F.G. Winarno was born in Klaten,

Indonesia on 15 February 1938. He was chairman of

Codex Alimentarius Commissions. He is

also acknowledged as Father of Food Science

and Technology of Indonesia.

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TIM BARTHOLOMEWAustralian-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.

SRI OWENOne of the country’s

biggest culinary exports, Sri Owen

can be credited with introducing the world to Indonesian cuisine. Now

based in the UK, she has been regarded as

one of the authorities on Indonesian food since the publication of her

first book in 1976.

SALLY MILLSSally is a photographer, stylist and writer, with a love of wholefoods, adventure travel and café culture. Using natural light and a

relaxed, honest style she has captured Bali’s

vibrant food scene, including Mamasan,

Mozaic and Sea Circus, and reviews cafes worldwide for her

popular blog Crema and Crumbs.

RYAN CLIFTRyan Clift’s prolific

culinary career began early, working his

way up prestigious establishments in the

UK and Australia before moving to Singapore in 2008 to set up the

Tippling Club. The restaurant-bar has

been recognised for its progressive Modern European

cuisine and inventive cocktails.

RODNEY GLICKRodney 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.

RAHUNG NASUTIONBorn and raised in Mandailing, 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.

Supported by:

Supported by:

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WILL GOLDFARBWill 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.

TISSA AUNILLAWith Indonesia the

3rd largest cocoa bean producer in the world, it was natural for Tissa Aunilla to

start Pipiltin Cocoa, a company focusing on

the production of a high quality chocolate.

Made from cocoa beans sourced all across

Indonesia, including Bali, Aceh and Banyuwangi,

Tissa is dedicated to ensuring the long-term

sustainability of this important industry.

TRIA NURAGUSTINATria Nuragustina is a food journalist whose nine-year experience

with the country’s top-circulating female

magazine Femina makes her one of Indonesia’s most

prominent in the field of food writing.

WILL MEYRICKNot 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 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 WONGSOWilliam Wongso is one of Indonesia’s

most famous culinary experts. Throughout his

career he has been a renowned restaurateur, food consultant, critic 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.

WIWIK DHARMIASIHWiwik is a professor and Director of International

Relations at Bali’s Udayana University. Wiwik is part of the

team working to secure UNESCO Cultural

Heritage status for Bali‘s subak. Together with

Steven Lansing, Wiwik has worked for nearly a decade to bring this threatened system to UNESCO’s attention

in order to protect this incredible part of Bali’s

heritage.

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38

TICKETSHead to our Box Office in Taman Baca to buy tickets and pick up your FOODLOVER PASS lanyard.

INFORMATION The best place to find up-to-date information about Ubud Food Festi-val is the website, ubudfoodfestival.com. In person, there will be an Info Area at Taman Baca where our lovely volunteers will endeavour to answer all your curly questions.

TOILETSThere are 4 toilets located in the Taman Baca area and 2 at Indus Restaurant.

TRANSPORTTransport can be arranged from the Transport desk in Taman Baca.

General Information FIRST AIDFor very minor injuries, feel free to visit the First Aid area in Taman Baca. For anything more serious, please head to Ubud Clinic on Jl. Raya Cam-puhan 36 (0361 974911 / 2799911), open 24-hours a day.

PRAYER ROOMThe Prayer Room is located on the very bottom level of Indus Restau-rant.

PARKING There will be limited parking avail-able opposite Indolinen (next door to Indus Restaurant), on Jl. Raya Sanggingan.

ATMATMs are located at the Indomaret Convenience store, opposite Indus Restaurant, and also at Bintang Supermarket.

AlchemyAnomaliBali EarthBisma EightBiznetDamarDanone AquaGelato SecretsIndofoodJavara

KiyoraLadang LimaMadu Hutan FloresNICIPeriplusPipiltin CocoaSosroSri Ratih CottagesThe Sayan House

Participating Stalls

Ubud Food Festival guidebook 2015

Documents

Transcript of Ubud Food Festival guidebook 2015