Executive Chef At Copper kitchen & bar, Bisma Eight
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Inspired by his mother, Bisma Eight’s new award-winning Executive Chef Ben McRae cut his teeth in Australia before heading to New Zealand, ending up at The House of Ales in Nelson where he won the first of many culinary awards for his creative beer-paired mains.
He spent several months “eating his way through Europe” on route to an executife chef role at Tamarind House in Rarotonga, then a year later, headed back to New Zealand and the renowned Iguacu Restaurant in Auckland before his first venture into Asia with three years in Bangkok with Thailand’s prestigious Issaya Group, followed by a stint in Indonesia’s Sumba.
Backed by over 18 years’ experience, he now helms the fabulous Copper Kitchen & Bar in Ubud, telling Exquisite Taste: “I think people come to Indonesia to eat Indo-Asian food, so my idea is to have a menu that offers contemporary Asian food, with an international twist.”
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Coconut Smoked Salmon with Mint & Pickled Watermelon Salad
With a passion for crafting dishes using locally grown and ethically sourced produce, Chef Ben offers up a seasonal, earth to table experience as his signature dish. The tender slices of seared salmon balance with the fresh herbs, spices and vegetables grown in their own gardens. “This reflects the techniques I have learnt in the past few years working in Thailand and Indonesia and is a true example of my style and the flavours I like to play with.”
