Celebrating the deliciousness and diversity of Indonesian cuisine; at the Teater Kuliner stage, you can taste the creations of the archipelago’s most talented chefs. Best of all? It’s included in your daily passes.
Parti Gastronomi presents a Bali-meets-Bandung collab using Bali’s almighty spice paste, Base Genep, with Sundanese favourite, Nasi Tutug Oncom, rice mixed with grilled fermented soy, all served with sauteed young …
Read more Petty Elliott presents A Toast to Oma, her food hero, in a heartfelt celebration of Manadonese food with a modern version of perkedel jagung, corn fritters, dabu-dabu, seafood spaghetti, rica-rica …
Read more Is the banana the unsung tree of life in Bali? From the roots, stem and flower, to the fruit and leaves, every part of the tree is used in Balinese …
Read more Chef William, of Sensorium fame, whips up his best-selling Asian-Style Prawn Squid-Ink Tagliolini with Prawn Butter, while chatting about the flavour components of the various ingredients and the process of …
Read more Brem, Bali’s own fermented rice wine, is made from white or black sticky rice. It is lemony-sweet with a velvety finish, and mainly used in ceremonies. Club Soda’s Raka and …
Read more Lisa Sibagariang, Locavore’s fermentation expert, will whip up some innovative ways to use brem tape from marinades to ice-cream. Be prepared to have fun with these fresh, exciting flavours. Lisa …
Read more Dengan kekayaan biodiversitas yang dimiliki, masyarakat memiliki lebih banyak pilihan untuk memenuhi kebutuhan karbohidratnya. Salah satunya dengan sorghum. Tanaman ini pernah mendominasi pertanian masyarakat di Nusa Tenggara Timur. Namun, popularitasnya …
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