A Fresh Breath of Culinary Air at Bisma Eight
Chic accommodation Bisma Eight in Ubud has just welcomed Ben McRae as its new executive chef to helm the property’s kitchen, especially for the rooftop restaurant Copper Kitchen & Bar. McRae’s previous experience includes various stints at coveted dining joints all over the world – Iguacu Retaurant in Auckland, New Zealand; Issaya Group in Thailand and Nihiwatu Resort in...
Attarine on the Island
After its successful opening in Jakarta last year, the Potato Head Family is now bringing Attarine to Bali. Attarine is known for its philosophy of good food and how it emphasises elements that turn the act of eating into a thorough experience comprising the complexity of simple and thoughtful food. Attarine Berawa Beach House and Grill is scheduled to...
Eel
The Disappearing Dish There are over 800 species of eel, both freshwater and marine. But most groups have seen their stocks shrink to critical levels due over-exploitation and man-made interventions, such as dams that disrupt or destroy migratory paths and breeding cycles. As a result, the once common eel has almost disappeared from menus, with small-scale commercial farming in Indonesia...
Barramundi
The Wizard Of Oz The Asian sea bass, better known as the barramundi, is finding a niche at good restaurants throughout the region, where its versatility and eco-friendly reputation is earning it a deserved gastronomic following. Barramundi are native to Australia’s northern tropical waters and parts of Southeast Asia and a mix of farms and wild-caught fish supply the growing...
Scallops
Buttery, Delicious, And Surprisingly Easy To Cook Scallops, the saltwater clams, are found in all of the world's oceans and are characterised by having two types of meat, the round adductor muscle (the famous scallop), which is white and meaty, and the delicate roe, which is usually red or white and with a soft texture. The most popular edible species...
Snapper
The Chef’s Home BBQ Choice? An exotic fish with a sweet, firm, white, textured flesh, there are many varieties of snapper and all are found only in warm tropical waters. The texture and natural flavour of the fish is enhanced by ginger, chilli, spices, coriander and coconut, all of which are found and used in abundance wherever the snapper is...
Squid
Calamari, An Unalloyed Delight Like all other cephalopods, squid are strong swimmers and some species, like the very popular Japanese flying squid of the Pacific Ocean, can even fly for short distances. Widely consumed around the world, squid, better known as calamari, should be cooked either quickly or very slowly. Cooked properly, it is sweet, tender and full of flavour;...
Salmon
A Tribute From The Tributaries Salmon are native to tributaries of the North Atlantic and Pacific oceans. The name comes from the Latin salmo, which in turn originated from salire – and means to leap. The salmon is prized for its rich flavour and for sport, being fished as they swim upriver to their birth place to spawn. The vast...
Octopus
A Delicacy From The Deep Prepared in a variety of ways, octopus is a common food found in many South American, Mediterranean and Asian cultures. Some of the most famous Asian dishes hail from Korea, such as the spicy grilled baby octopus, known as jjukkumi gui, and the delightful stir-fried octopus legs. Perhaps one of the most controversial, yet very...
Prawns
What’s In A Name? The term prawn is the common name for large swimming crustaceans or shrimp, especially those with commercial and culinary significance. With a slender, long and muscular abdomen, this tasty critter looks like a small lobster and tastes just as good. Both marine and freshwater species are widespread and can be found scavenging on the seafloor as...
