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.
Bernhard Butz-Executive Chef: “Gluehwine and Spekulaas”
You can never go wrong celebrating Christmas with Gluehwine (traditional German mulled wine usually enjoyed after a cold day of skiing) and Speculaas (gingerbread cookies). Speculaas always brings back memories of where I used to live in Germany… and the Gluehwine is just a must have during the holiday season.
Patricia Undjuk – Guest Recognition Supervisor, RIMBA Jimbaran: “Grandma’s Apple Pie”
I love (and really miss) my grandma’s home-made apple pie. We used to make tons of them and eat them over Christmas holidays. Since grandma passed away, almost all the women in the family keep trying to keep her recipe’s legacy but nothing really tastes the same so we never have that apple pie anymore. Maybe someday I can make it just like Grandma used to!
Giordano Fagiolli – Director of Food and Beverage, RIMBA Jimbaran: “Cappelletti”
My favorite festive dish is this homemade stuffed pasta with meat filling served in capon broth. This is a must have on the table during Christmas holidays in any household in Italy. Unfortunately it does not go really well with a hot climate and so is less enjoyable on a tropical island like Bali. Nonetheless, Cappelletti is something I always look forward to prepare for my family at Christmas; this way, my children can learn about their roots a little bit.
Arnold Sebastian – Dava Chef de Cuisine: “Christstollen”
I always have a soft spot for Christmas Stollen or Christstollen. It is the traditional and most famous bread from my hometown, Dresden, Germany. The whole family eat this delicious bread during the holiday season and I even make them now, of course! In fact, we just made Bali’s longest stollen at over 10 meters, and shared with guests after our Christmas Tree Lighting ceremony.