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Masterclass: Ancient Grains

Start: 14 May 2017 | 10:30 - 12:00
Category: Venue: Casa Luna Cooking School. Jl.Bisma, Ubud (Google Maps)
Cost: International IDR300,000 | Resident IDR250,000 | Indonesian National IDR150,000 BUY TICKET

An ancient grain indigenous to many regions of the world, sorghum is a heat and drought-resistant rice alternative. With sorghum sourced from local farmers, Culture Kitchen FoodLab’s Jon Priadi will demonstrate its versatility from entrée to dessert: crispy sorghum wafers, sorghum kombu broth with chargrilled octopus, and cinnamon-spiced custard with sorghum nectar.

Sebuah biji-bijian kuno yang dapat ditemukan di banyak tempat di dunia, sorghum adalah alternatif beras yang tahan panas dan kemarau. Dengan sorghum yang didapatkan dari petani lokal, Jon Priadi dari Culture Kitchen FoodLab akan mendemonstrasikan kegunaan sorghum dari hidangan pembuka hingga penutup: crispy sorghum wafers, kaldu sorghum kombu dengan gurita panggang, dan kustar kayu manis dengan sorghum nectar.

Featuring

Jon Priadi – New Food and Art

Jon Priadi is an Australian-trained Indonesian chef based in Jakarta. Jon works with a wide network of Indonesian and Australian artists, farmers and chefs to explore and revitalize Indonesian ingredients …