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.
The combined forces of AYANA and RIMBA’s culinary team stole the show at Bali’s 8th Salon Culinaire Competition, taking home 10 awards from the event. Attended by thousands of people from Bali’s tourism sector and over 800 exhibiting companies from 40 countries, the competition was part of the Food, Hotel, and Tourism Expo held from 6 – 8 March 2014.
AYANA and RIMBA’s Culinary and Food & Beverage Service teams showed their mojo withan outstanding display of talent from the kitchen to the table. Competing against chefs from other 5-star Bali hotels, they won two individual awards, three individual medals, as well as five medals in the new team-category competition, Dewata Gastronomic Challenge and Wine Pairing, which scores each hotelon a 3-course menu with wine pairing and table set-up.
Congratulations to all team members on their outstanding achievement!
1. Rio Phillipus Ginting (UNIQUE Rooftop Bar) won Diploma Award for Individual Hot Cooking Meat for
“Crusted Strip Loin with Butternut Puree, Glazed Vegetable Beetroot, Foie Gras Veloute, and Yuzu Pepper Sauce”
2. Ida Bagus Adi Pratama (To’ge Restaurant) won Diploma Award for Individual Hot Cooking Meat for “Pan Roasted Beef Sirloin Steak with Sweet Purple Potato Puree and Thyme Reduction”
3. Putu Gede Harry Pramana (To’ge Restaurant) won Bronze Medal for Individual Hot Cooking Meat for “Roasted Fillet Harvey Beef Striploin, Crusted Black Truffle Broccoli with Onion Marmalade, Pumpkin Mousse and Honey Glazed Baby Vegetables, Butter Foie Gras and Thyme Zoe”
4. Dhani Iskandar (Sami Sami Restaurant) won Silver Medal for Individual Hot Cooking Fish for “Barramundi with Spicy Crab Crust on Light Sauce of Lemongrass, Micro Herbs, Spinach Tortellini and Clams”
5. I Made Erik Darmawan (AYANA Pastry) won Bronze Medal for Chocolate Pastry Showpiece and Cake for “Tulips Chocolate Showpiece and Black Pepper Chocolate Cake”
Dewata Gastronomic Challenge and Wine Pairing team won:
- Gold Medal for Best Main Course “Duo of Tokusen Grade 9+ Beef Tenderloin & Knuckle with Butternut Pumpkin and Brie Cheese Torte, Beetroot Mousse, and Onion Confit”
- Bronze Medal for Best Service
- Silver Medal for Best Creative Table Set Up with “Winter Wonderland” Theme
- Silver Medal for 3-Course Gastronomic Menu:
Appetizer: Foie Gras Terrine on Brioche with Raspberry Jelly, Spiced Pecan, Fruit Mustand, Candied Zest and Poached Apple
Main Course: Duo of Tokusen Grade 9+ Wagyu Beef Cheek & Knuckle with Butternut Pumpkin and Brie Cheese Torte, Beetroot Mousse and Onion Confit
Dessert: Valrhona Chocolate Fondant with Strawberry Parfait, Feuilletine and Candied Pistachio, Blueberry Compote and Milk Sorbet
- Gold Medal for Best Team Second Runner Up
Congratulations to the Dewata team members:
1. Patrick David Ramon (To’ge Restaurant) as Team Leader
2. Irma Anindita (RIMBA Garde Manger) for the Appetizer
3. I Ketut Juliarta (Dava Restaurant) for the Main Course
4. Tan Rio Wiyanto (RIMBA Pastry) for the Dessert
- Service and Table Set Up
1. Gede Budi Umbara (Banquet/Events) as Team Leader
2. Ngakan Made Artana Yasa (Padi Restaurant) as Sommelier
3. Putu Gede Andika Udiana (Banquet/Events) as Waiter
4. Ni Nyoman Juliani (Rock Bar) as Waitress
Chef Andik Purnomo moved toBalito take on the role as head Indonesian Chef at Padi restaurant. He has introduced several of his signature dishes to Padi’s new menu, including some handed down by his mother. He talks about his cooking + life inBali.
Q: How are you enjoying life here and what is your favorite thing about Bali?
Chef Andik: I really enjoy the island-life, very laid back. My favorite thing is probably the environment here in Bali, there is still so much nature to be found, very different from where I grew up.Surabaya is a metropolis with tall buildings and a lot of traffic. I prefer Bali’s island vibe.
Q: Did you cook growing up?
Chef Andik: Yes I did, I loved to help my mother cooking when I was still in Junior High School I was 13 years old at that time but I never really thought of a career as a professional chef. I think it’s my destiny because I have the talent, god is the one who decided I had to become a professional chef.
Q: What influenced your cooking style?
Chef Andik: Of course my mother’s cooking influenced my style, I always loved my mother’s dishes and was always trying to make the food taste just as good as hers. And clearlyIndonesiainfluenced my cooking style as well, I am an Indonesian-born chef specialized in Javanese dishes. I really love art, food is not only to eat. I like to think about the presentation of each dish, I am always trying to WOW the guests by showing them something different than they’re used to.
Q: What is the main difference between Balinese and Javanese cuisine?
Chef Andik: The main difference is the type of Sambal (chili based sauce) used, in the Balinese kitchen they use a lot of Sambal Matah while in the Javanese kitchen we always use Sambal Mentah. The sambal Mentah is raw sambal which is grained, the Sambal Matah is chopped sambal. These two ingredients are used in many Balinese and Javanese dishes and often identify the origin of the recipe.
Q: In your opinion where is the food better, Java or Bali?
Chef Andik: (Laughter) That is impossible for me to say, I come from Java of course I am going to say Java. However the Balinese food is great too! I am just going to say I love Indonesian food, especially authentic home-style dishes!
Q: Do you have anybody you look up to or are inspired by in the cooking-world?
Chef Andik: Ibu Sisca Soewitomo, a celebrity chef from Surabaya. She is older than I am and has a lot of experience too. I had the honor to work with her for 2 weeks in Surabaya and learned so much from her.
Q: What would you cook at home but never cook in a restaurant?
Chef Andik:TempePenyet (beancake with sambal), it is very healthy because there is not much cholesterol. Tempe Penyet is actually one of my favorites, it is very famous in Java but it’s a small side dish and does not suit the AYANA audience.
Q: Which Padi dish would you recommend, why?
Chef Andik: Oh there are many, but If I had to choose it would be the Beef Rendang, Ayam Kremes and Mixed Satay. All three are very good dishes and we receive a lot of positive feedback from guests, especially from local guests because they are able to compare them to the same dish at other restaurants in Indonesia.
Q: What three ingredients would you recommend everybody have at home?
Chef Andik: Shrimp paste, chili (all kinds) and shallot spice (but all kinds of spices is even better), tasty and useful ingredients for many dishes.
Hi everyone, I’m pleased to join the AYANA team as Chef de Cuisine at Dava restaurant. I visited Bali once before and it is a dream come true to have the opportunity to work on this island, with so much fresh produce and so many creative and skilled people. Dava has always had a stellar reputation since it opened in 2005, but I will be “reinventing” the concept as an “innovative steak and seafood restaurant”. I haven’t stopped for breath since arriving but I’m loving it!
My first major responsibility – apart from launching the new a la carte and tasting menus – will be overseeing our Valentine’s Day dinner at Dava. This is such an important evening for couples, and we’ve prepared a special menu that evokes sensuality and romance. Hope you can join us!
Cinnamon Smoked Pumpkin
Cured Duck, Spicy Maple Dressing, Apples and Arugula
Braised Oxtail Omelet
Blue Crab Bisque, Asparagus and Pecorino Cheese
Lobster and Crispy Pork Belly
Kimchi Sauce, Fiddlehead Ferns, Lemon Basil
Pan Roasted Red Mullet
Garlic Emulsion, Coco Beans, Red Peppers and Cilantro
Australian Wagyu Filet
Toasted Candlenuts, Pickled Radish, Watercress Sauce
Red Velvet Fondant
Milk Ice Cream and Strawberry Pudding
Speaking of love, people always ask me how I got into cooking. It was while I was working at a ski resort back home in the USA. I was 17 and I was assigned to banquet set-up, but I decided I wanted to wear a tall, white hat. Now I never wear a hat, it falls off going in and out of coolers and is very inconvenient. But I’ve never lost my passion for cooking!
There are so many fantastic restaurants here and I want to do something completely different with Dava. My menu draws on the concept of a classic steakhouse offering the best cuts of meats paired with your choice of gourmet sauces and sides. But we’re taking it upscale with a modern twist, offering seafood dishes, small touches of molecular gastronomy in the mushroom gelee and horseradish espuma for example, use of local flavors and ingredients, and a larger selection of meats than a traditional steakhouse.
All meats and seafood are prepared using the sous-vide (French for ‘under vacuum’) technique preferred by the world’s best chefs – perhaps most famously, Paul Bocuse, Michael Mina and Joel Robuchon. Sous-vide maintains the integrity of the ingredients and ensures even, slow cooking for full flavor, by sealing the meat or seafood in an airtight plastic bag in a water bath and cooking it at low temperatures for many hours. At Dava, the Braised Short Ribs are cooked for more than 24 hours, while the Angus Beef Fillet is cooked for two hours. The results are amazing. I have also created a new Tasting Menu for more adventurous guests, with a choice of 3, 4 or 5 courses. This is my play area, where I get to do the really fun things.
Before Bali I was based in Doha, Qatar, where I was Chef de Cuisine at The Ritz-Carlton’s La Mer French restaurant. Qatar was an extremely interesting and inspiring experience. It is a lot more conservative than Bali – the only places people can drink alcohol are in hotel bars and private clubs and the local people are not allowed in them, which makes the social scene quite different. Bali is much more relaxed and the climate and atmosphere of a tropical island wash over you like a cool breeze.
Hope to see you here soon :)