AYANA Zeitgeist
Translated from German, Zeitgeist means "the spirit of the moment", and is the key principle underpinning AYANA's service philosophy. Here, we share our inside tips and favorite haunts to help you experience the AYANA Zeitgeist.
On Monday 28th January, 20 bartenders form all around Bali including two from AYANA competed in the 2013 DIAGEO Reserve
World Class Challenge. Here are some highlights from the event:
As part of the event, Rock Bar hosted Singaporean-based Japanese bartender Akihiro Eguchi. After judging 20 contestants from Bali' s most high-profile bars in the first round of the Bali competition held at AYANA, Akihiro Eguchi, who is a previous winner of the DIAGEO Reserve World Class Challenge, got behind the bar at Rock Bar to serve up his signature 'Sun Flower' consisting of Ketel One Vodka, passionfruit, fresh grapefruit juice, Absinth and sugar syrup. It sure made the sun come out here!
It was a pretty tense moment for the bartenders. In this photo, one contestant gives a classic cocktail a retro-chic, vodka-based twist.
Congratulations to our Beverage Manager D'Agisna Ramdhani (above left) who won 3rd place with his 'Burnt Orange Chocopolitan' consisting of KetelOne Vodka 40 ml, Creme de Cacao White 20 ml, Burnt Orange infused Tripple Sec 20 ml, Egg white 10 ml, Kintamani Orange Jelly 20 ml. Well done, D'Agisna! Watch out for his creation to hit the Rock Bar and Martini Bar menus soon.
By Well-Placed InsiderPosts: 38
Many regular visitors to Bali will tell you, finding a good wine at an affordable price has never been easy. But that all changed when a ‘made in Bali’ Australian wine range entered the market.
Here, Well-Placed Insider pours a glass of history from AYANA’S official house wine, Artisan Estate. Have a sip!
Derived from an Italian word, artigiano, Artisan means craftsman. It is an apt name for an estate formed in October 2009 by two great craftsmen; an Australian master winemaker and an Indonesian timber merchant.
Their success story started in 2001 with a big challenge: To establish a system of growing wine grapes in Australia and ultimately produce the wine in Bali. The quality, color and integrity expected of an Australian wine was to be the final result.
Craig Newton, an award-winning Australian winemaker and now Wine Marketing Specialist at Artisan Estate, set about exploring ways to achieve this goal. After years of research, the culmination marked the release of their first Artisan Chardonnay in 2009. This was soon followed by the Classic Chardonnay blend in 2010. In 2011, the highly praised Sauvignon Blanc and Shiraz entered the market, the latter of which by the way, is Well-Placed Insider’s favorite!
Artisan Estate’s point of difference is quality at a great price. In the highly taxed Indonesian wine market, Artisan offers a quality Australian
wine at a locally produced price point. They manage to do this by importing 100% fresh wine grape juice from Western Australia into Bali. The delivery process must be done under strict temperature control, before it is then crafted into wine with meticulous attention to detail. That is what makes Artisan the local wine of choice for many of the top 5-star hotels and restaurants both in Bali and other regions of Indonesia.
When is a Western Australian wine not an Australian wine? When it is produced in Bali!
Artisan Estate is available at all restaurants and bars at AYANA Resort and Spa.
By Well-Placed InsiderPosts: 38
Three is a charm
30Oct
Sami Sami launches three new set menus for a ‘three course’ lunch or dinner.
Executive Chef Giordano Faggioli and his team have launched new set menus at Sami Sami restaurant, offering three different set menus for a delectable three-course lunch or dinner to match the cliff-edge ocean views. The new set menus reflect Chef Giordano passion for cuisine from his native Emilia Romagna region in northern Italy, renowned for its homemade fresh pasta, cured meats, and seafood fresh from the Adriatic sea.
The menus rotate daily to offer diners more choice and new experiences when they return the next day – as they invariably do. The new dishes are flavorful yet light, blending perfectly with the warm weather and the open-air trattoria-style design of the restaurant, located on a bluff overlooking the Indian Ocean, offering brilliant views any time of day and at sunset.
Lunch Set Menus Rp 210,000++
“Parma”
Parma ham and mozzarella bocconcini,balsamic and arugula
Penne Amatriciana, smoked bacon and spicy tomato sauce
Pepper marinated strawberries with homemade strawberry ice cream
“Roma”
Minestrone, mixed vegetables soup with homemade pasta
Saltimbocca, veal escalope with Parma ham and white wine sauce
Star anise infused pineapple with pineapple sorbet
“Venice”
Fritto misto, crispy seafood and capers with battered zucchini and eggplant
Chicken medallions, mushrooms and rosemary sauce
Vanilla ice cream with dark cherries
Dinner Set Menus Rp 255,000++
“Milan”
Grilled Sumatran Asparagus with Hollandaise sauce, rocket bouquet
Baked scallops with citrus salsa and potato risotto
Chocolate creme brulee with chocolate ice cream
“Genova”
Beetroot, oranges and sea bass salad with softened cherry tomatoes
Spaghetti with lobster, red chili, leek white wine sauce
Lemon tart with lemon sorbet, mint sauce
“Verona”
Grilled eggplants and rosemary with tuna and capers sauce
Linguini with calms and tomato sauce
Warm apple tart with vanilla ice cream, berries sauce
By Well-Placed InsiderPosts: 38
Success, or Die Trying
10Sep
“Try hard.Try harder.” Robiatul – ROLE Models trainee at Pastry Kitchen
Where are you from? Malang, Java.
What do you think about this R.O.L.E program and how did you get the opportunity?
I see R.O.L.E as the perfect organization to support us and help us as women to reach our dreams, no matter how hard things may be for us, be it financial difficulties, or not having a good enough educational background. I heard about R.O.L.E from a friend. Now, I am studying English, cooking, basic working skills at the training center.
What gets you excited about being a R.O.L.E student? And what makes you nervous?
That I can learn English every single day and practice it with my tutors at the training center and at AYANA. But I have to admit that working and being trained by AYANA’s professionals gets me anxious too.
Has a career in the hotel industry always been your passion? If so, in which area specifically?
Yes. I have a passion for pastry and am also interested in housekeeping.
What is your message to friends?
Keep on trying to reach you goals. Nothing in the world should be big enough to stop you. When you try to do your best, you will be surprised to see that everything can fall into the right place. Like what R.O.L.E and AYANA do for me.
What do you want to achieve?
To be a pastry chef or open my own business. First, as soon as I complete my training program, I will apply for a job!
By Well-Placed InsiderPosts: 38
Dynamic Duo at Dava
06Sep
Formula 1 mania is about to descend upon Singapore yet again, but noise, stench and stress are not everyone’s dea of a good time. Some Singaporeans like Willin Low, acclaimed lawyer who changed his business suit for a white jacket and tall hat, are escaping to Bali.
Before building a reputation as one of Singapore’s most awarded and dynamic Chef – Restaurateurs, Willin Low led a life as a corporate lawyer from Mondays to Fridays. In the last two years of his full-time legal career, he would shed his corporate suit to become a private chef-for-hire on weekends.
In October 2004, Willin decided to make the bold move of switching careers. Though he had achieved much success as a law practitioner, Willin took up a trainee position with the Garibaldi Group. As the stars aligned, he officially hung the sharp tailored suit and changed into a white jacket, opening his signature restaurant Wild Rocket at Mount Emily a year later.
At Wild Rocket, Chef Willin applied his culinary philosophy of serving food that he himself would love to eat – Western food with a local twist. As a self-taught chef, one advantage Chef Willin has is that he possess a style that is unique and perhaps even quirky. Most of his dishes are inspired by hawker fare; his childhood craves; or by an interesting ingredient discovered while travelling. “Cooking is about providing happiness. Providing good food and service is the most basic need anyone requires. I think that is why I love cooking – and eating – so much ” says Willin.
It is safe to say that during the F1 season, there will be a noticeable absence of engine oil as Chef Willin brings his Wild Rocket recipes to Dava 21-23 September as guest chef, invited by fellow Singaporean, Dava chef de cuisine Jusman So – founder-chef of Singapore’ much-lauded Sage
restaurant (2010/2011 Miele List). Jusman will lend his kitchen to Chef Willin for three nights to serve up a special degustation menu, giving Dava guests the opportunity to experience another of Singapore’s culinary gems.
The F1 Fatigue menu by the guest chef, Willin Low from Wild Rocket in Singapore, will run from Friday, 21st September, till Sunday, 23rd September.
The prices for the menu are as follows:
4 courses @ Rp490,000 / 6 courses @ Rp650,000 / 8 courses @Rp790,000
By Well-Placed InsiderPosts: 38
Well-Placed Insider has a tough job and it does not get much tougher than sampling the new cocktails at Rock Bar while enjoying one of Bali’s famous sunsets.
From one new elixir to another, accompanied by one of the brisk bartenders from Rock Bar Bali, the sunset on this day seems a lot prettier, or maybe, it is the drinks that make it so?
The first glass offered from the new menu is ” Rock My Love”, a mix of Vodka, Wild Tea, Lemon Juice, Blueberry, Strawberry and Fresh Rosemary which gives a sweet edge to a thick texture. A drink that gets Well-Placed Insider thinking of the perfect bachelorette party.
” Rockito” is next. It is a milder and fruity version of a Mojito with a blend of Grand Marnier, Mint Spring, Fresh Orange, Fresh Lemon, Passion Fruit Syrup and Soda.
On the third drink, ” Rock My World” , the bartender explains that it is taken from the original menu and given a new twist, now having a richer taste for those thirsty for a refreshing yet zesty drink containing Vodka, Grand Marnier, Pineapple Juice, Lemon Juice, Fresh Orange and Kaffir Leaves.
Maybe it is pre-arranged, maybe not. But the last drink is a fine closure for the tough task that day. It is trulya lady’s must try ” Lady Long Island” which is a novel version of a Long Island Iced Tea with Vodka, Dry Gin, Light Rum, Tequila, Triple Sec, Lime Juice and Cranberry Juice. The drink gets Well-Placed Insider hooked at the first sip!
Thirsty yet?
By Well-Placed InsiderPosts: 38
An Artsy Sweet Tooth
26Mar
AYANA’s Pastry Chef Made ‘Dena’ Sutisna has won many awards during his years in the pastry world. As he brings home the gold trophy from the recent Salon Culinaire event in Bali for his ‘Chinese Dragon’ sugar sculpture, he again proves himself as a non settler who keeps setting a higher bar every time he reaches a milestone.
We converse with him to find out the reasons behind his perseverance, why he thinks art is the core that embodies his passion, and how pastry can be his legacy for the future….
1. Where are you from? Where did you grow up?
Chef: I am from Denpasar both by birth and ancestry. I never lived elsewhere… this island is my flesh and blood.
2. At what age did your interest in cooking and/or pastry start? Was it part of your upbringing? Family business?
Chef: It was my uncle’s influence. He lived at our family’s house when I was little. I used to watch him bake, making cookies and believe it or not, I will always remember how our kitchen smelled so sweet and sugary at that time.
3. Are you formally educated in pastry/baking or did you go the apprenticeship route? Or both?
Chef: I say both. But the strongest pillars came from my apprenticeship.
4. Can you point to chefs or individuals who were influential in your pastry skills and development?
Chef: Easy. My ex boss. I can recite you the year I first work with him; 1996. His name is Bill McCarrick. He never underestimates his team, always open for new ideas and is generous with his knowledge and skill.
5. How is the appreciation of pastry and chocolate evolving in Indonesia?
Chef: For Indonesia in general, both private sectors and the government have shown a good appreciation and support. But Bali should be able to come up with something independently. This is something that requires an enormous effort form the Chef
By Tressabel HutasoitPosts: 2
Flavors of India
19Jan
Meet Ravinder Dalal, who joins AYANA as Chef de Cuisine (Indian cuisine) at Padi restaurant, where he will work alongside the resort’s Indonesian and Thai chefs to present a pan-Asian culinary journey. Here, he shares his favorite dishes from his homeland, his first impressions of Bali, and why he admires Gordon Ramsay.
What made you interested to join AYANA?
Chef: I was interested to join AYANA because AYANA is a very good property, with a good hotel reputation and in terms of branding, the most famous hotel in Bali.
What is your passion working as an Indian Chef?
Chef: I really love to cook all kinds of Indian cuisine. Delhi is known for its distinctive food from the times of the Mughal era and people love to cook with various styles. Food from that time was rich and flavorful and sparked my interest and curiosity about the culture and customs of Indian gastronomy.
Which dish do you most like to cook?
Chef: Mouth-watering Kebabs with authentic aromatic flavors.
Which dish do you recommend guests try?
Chef: All! Because all of my Indian dishes are very special and have different flavors that complement the other. They are very nice to enjoy ‘banquet-style’ with your family or a group of friends. Some of my personal favorites are Dal Makhni (Black lentil stew with a blend of mild spices, tomato puree, cream and butter), Murgh dum Bryiani (Long grain basmati rice and chicken cocked with aromatic rice, served with raita), Arwaini Jhinga (Roasted shrimps with mustard seeds, yogurt, and agwain spice), Tandoori Murgh (Marinated tandoori chicken) and Roghan Josh (Lamb curry stew with Kashmiri spices).
I notice that you have won awards at many competitions including one in which you had to cook dishes that used mango as their main ingredient. Can you tell us a bit about this?
Chef: This competition was organized by Delhi Tourism and lasted three days. There were more than 100 participants from various hotels and restaurants, including 10 from the Hotel Park Royal Intercontinental where I was working at that time. On the first day, we had to cook an appetizer, on the second day a main course and on the third day a dessert. I was responsible for the appetizer and I created a Mango Chicken Fantasy and won the Bronze medal, as voted by the panel of seven judges. I was very honored and satisfied with this achievement as I entered the competition really just for fun.
What is your favorite thing about Bali?
Chef: Bali is a beautiful place. Balinese people are very polite and friendly. I also love the beaches here, I usually like to swim at the beach in my time off.
Do you have anybody you look up to or are inspired by in the cooking-world?
Chef: Yes, Gordon Ramsay for his passion, speedy work, creativity and excellent results.
Another one is Corporate Indian Chef, Anil Khurana.
What do you like to do in your time off?
Chef: Swimming, shopping (I usually look for clothes and shoes of good quality, when I see these two items at the mall I forget everything else!), watching movies and listening to music.
By Ravinder DalalPosts: 1
Dava Chef de Cuisine Jusman So is one of Singapore’s most acclaimed chefs. His 40-seat fine dining restaurant, Sage, was nominated ‘Best New Restaurant’ at the World Gourmet Summit 2008 (the same year Jusman won Best Rising Chef), awarded one of Singapore’s Best Restaurants by Singapore Tatler magazine, and named on the prestigious Miele List in 2010. Since moving to Dava, Jusman has relaunched the menu as modern French and introduced his most popular signature dishes, enhancing them further using local flavors and the best available ingredients to offer a new level of gastronomical refinement. Here, he shares his Top 10 Tips for serving a meal your guests will never forget.
Top 10 tips:
1. Always season whatever you are cooking with salt to bring out the flavor.
2. Always taste your food before serving to your guests.
3. If you don’t like what you see on the plate, chances are that your guests will not like it too. So don’t serve it.
4. Always use a well sharpened knife. It will save you time and energy when cutting meats and vegetables.
5. Use heavy bottom pots and pans. It helps to distribute heat evenly and prevents burning.
6. After cooking, always rest your meats for at least 5 minutes before slicing. It keeps the juices in.
7. Never keep cooked and raw food together in the same container.
8. Fat is essential in cooking as it adds flavor and moisture so be generous. If you are health conscious, use grape seed oil or extra virgin olive oil. If not, hit it with duck fat or lard! You will not regret it. Trust me :)
9. Always use a countdown timer when you are roasting something in the oven or boiling something on the stove. It saves you the trouble of having to wash a burnt pot/tray and start over.
10.When it turns black, it’s definitely cooked! But send it into the trash and start over because it’s definitely burnt too!
By Jusman SoPosts: 1
Hello everyone,
It’s me again, I just wanted to say a very merry Christmas to those of you who will be celebrating it this weekend, and to give you a little insight into how I’ll be celebrating, with my lovely girlfriend Ayu. We plan to join the Christmas Eve Dinner at Dava restaurant with a special menu prepared by Chef Jusman So. I’m as hungry as a bear just reading the menu below! I hope you all have a wonderful weekend and don’t forget, you still have a chance to join our Christmas Bear Contest on AYANA’s Facebook page. Good luck and season’s greetings!
Gede Bear
Christmas Eve Menus at Dava
Ocean Trout
Medallion of cured Petuna ocean trout topped with Avruga caviar and celery granite, toasted walnut and
herb salad with Granny Smith apple espuma
Turkey & Foie Gras
Terrine of slow cooked turkey breast and foie gras with cranberry relish, puree of baby yam with honey
and blood orange bubbles
Chestnut & Truffle
Chestnut mousseline laced with black winter truffle, double boiled poultry consomme, mushroom melba
scented with truffles
Barramundi
Barramundi fillet crusted with duxelle mushrooms with leek cream on a bacon, onion and potato galette
or
Veal
Baked veal tenderloin with pistachio mousse and smoked ham, glazed baby carrot and caramelized
orange confit, pumpkin crumble, natural jus
Chocolate Pudding
‘Valrhona’ chocolate pudding, dried fruits and almonds topped with lemon-infused mascarpone sorbet
and brandy eggnog
By Gede BearPosts: 3