New Zealand-born Chef Blake Thornley has made Bali his creative home, bringing bold ideas and vibrant flavours to the island’s dining scene. At Spice by Blake in Ubud, he blends Indonesian ingredients with modern techniques to create food that is humble, fun and full of character.
– by Rai Rahman Indra –
E: What made you want to bring back Spice in Ubud, and why now?
A: I felt there was a real need in the market. People wanted a place that celebrates the incredible Indonesian ingredients we have here, but in a more modern, casual and humble way. It’s similar to what I do at Mozaic, but with a more relaxed and fun atmosphere.
E: How would you describe Spice by Blake to someone who has never been here?
A: It’s a modern Indonesian concept that really pushes boundaries. We use contemporary techniques to bring out bold, big flavours. It’s fun, energetic, humble and very much like myself.
E: What excites you most about creating dishes for this new chapter?
A: For me, it’s all about the amazing products we have here in Indonesia and the joy of creating alongside my team. We’re always evolving, with daily specials that highlight local flavours in fresh and exciting ways.
E: Do you have a favourite dish on the menu?
A: It depends on my mood. I love Rendang, so our braised beef cheek Rendang with house-made pickles and Serundeng powder is a favourite. However, some days I just crave the mini pork burger, which combines Indonesian and Chinese flavours and reminds me of my time in Guizhou, China, eating smoky buns and barbecued pork belly on the street. It’s addictive.
E: Can you share a story about one ingredient that inspires you?
A: The Kluwek nut is my favourite. It’s even the logo of Spice by Blake. Although it’s typically used for Rawon, we make ours with duck for a unique flavour. But Kluwek is so versatile that you can even use it to make a brownie that tastes exactly like chocolate. I’ve studied it for over two years and still find it fascinating.
E: Compared to Mozaic, how has Spice by Blake changed the way you cook and connect with guests?
A: My approach hasn’t changed. Mozaic is refined fine dining, while Spice by Blake is more rustic and humbler, with stronger and bolder flavours. But I cook with the same passion, and my connection with guests remains the same. I love talking to everyone.
E: What is it like working with mixologist Bili Wirawan on cocktail pairings?
A: Bili and I have worked together for about three years, and we’re great friends. We always bounce ideas off each other; sometimes he uses my cooking techniques in his cocktails, and sometimes I draw inspiration from his ingredients for my dishes. It creates a really fun and creative flow.
E: What keeps you motivated every day?
A: My team. I love sharing my knowledge and helping the younger generation grow and succeed. And of course, hearing guests say they’ve tasted something new and amazing, that feeling never gets old.
E: Looking ahead, what are your hopes for Spice by Blake?
A: I want to take Spice by Blake around the world, showcasing Indonesian ingredients to those who’ve never experienced them before. The spices and flavours here are unlike anywhere else, and I want to share that with a global audience.
Beef Cheek Braised in Rendang Spices with Charred Vegetables and Kenari Nuts
Ingredients:
Braised Beef Cheek in Rendang Spices:
- 1kg beef cheek, trimmed
- 600g Rendang spice blend (available at spicebali.com)
- 400ml beef demi-glace
- 1L chicken stock
- 200ml coconut cream
Pickled Radish Salad:
- 300g large turnip
- 50g beetroot
- 10g dried red chilli
- 2g white peppercorns
- 2g coriander seeds
- 3g garlic, peeled
- 400ml water
- 80ml rice vinegar
- 30g rock sugar
- 5g salt
Spiced Kenari Nuts:
- 300g Kenari nuts
- 2g white pepper
- 1g Andaliman pepper
- 2g kaffir lime zest
- 5g palm sugar
- 1 egg white
Charred Vegetables:
- Any seasonal vegetables of your choice
Method:
Braised Beef Cheek:
- Trim and sear the beef cheek.
- Add all other ingredients to a pot, bring to a boil, then braise the beef cheek at 150C for 7½ hours.
- Chill overnight in the cooking liquid. The next day, portion the meat and reduce the braising liquid to a glaze. Gently reheat the beef cheek using this glaze.
Pickled Radish Salad:
- Wash and peel the turnip, sprinkle lightly with salt and leave for 1 hour, then rinse.
- Bring all other ingredients to a boil once, then allow to cool to room temperature.
- Add the turnip and leave to pickle for around 2 weeks at room temperature.
Spiced Kenari Nuts:
- Mix all ingredients and spread evenly on a tray.
- Bake at 140C for about 30 minutes.
Charred vegetables:
- Use any fresh vegetables you like. Simply char them over a grill or pan until lightly blackened.
Exquisite Taste Volume 49
Spice by Blake
Jalan Monkey Forest, Ubud
Bali 80571, Indonesia
T: (+62) 81234586169
