South African-born Chef Jeremy Hunt has had a fascination with food since he was a teenager. Having grown up on a farm, his love of cooking over coals and his enthusiasm for using fresh, high-quality ingredients have influenced his creative cooking style. Learn how his love of wood-fired cooking and his upbringing inspired his creative style at KU DE TA and its new contemporary steakhouse, SALTLICK.
– by Rizky Adityo –
E: Can you share a bit about your journey in the culinary world? What inspired you to become a chef?
A: My culinary journey began as a teenager on our family farm in South Africa. I had an entrepreneurial streak and started a weekend brunch menu to support my fishing addiction. I made money selling homemade confectionaries, drinks and pre-packed picnics to visitors at my mother’s cheesery on the Kwa-Zulu Natal Midlands meander. That experience sparked my passion for cooking and laid the foundation for what has become my life’s work.
E: How did growing up on a farm in South Africa influence your approach to cooking and ingredient selection?
A: Growing up on a farm in South Africa, I was immersed in a market-oriented agricultural economy. This exposure helped me appreciate the journey of livestock products and raw ingredients from the farm to the kitchen. It made me acutely aware of the positives and negatives of the agricultural industry, enabling me to make informed decisions about the produce we use. I value sustainability and the integrity of the ingredients we select, which is a direct influence from my upbringing.
E: Since joining KU DE TA in 2019, what was the biggest challenge you’ve come across when refreshing the concept for the venue?
A: The biggest challenge was putting my personal touch across all our menus, which took about six months, only to be hit by the pandemic. Suddenly, we had to create a single menu for a new customer market. Post-pandemic, with more experience and a few grey hairs, we reintroduced separate menus for grazing, lunch, breakfast and dinner with new concepts and strategies. It was a challenging time, but we learned a lot and are proud of what we accomplished.
E: KU DE TA recently introduced SALTLICK. Can you tell us more about the concept and vision behind this new restaurant?
A: SALTLICK is a modern steak concept that was born during the quiet days of the pandemic. Conversations between Matthew, the general manager and myself pointed towards a slick wood-fired kitchen. We saw a growing demand for beef steaks and decided to create a trendy, modern steak restaurant that would become an instant classic. The food is sophisticated yet easy going, striking a balance between rough and smooth, fancy but not pretentious. It’s a place where you can dress up, bring a hot date or impress friends.
E: What unique elements can guests expect at SALTLICK that will set it apart from other dining options in Bali?
A: SALTLICK combines rough and smooth elements, turning premium raw cuts into refined dishes. Guests can expect large beef cuts with slick sides, beautifully presented entrées, house-crafted charcuterie, sexy desserts and a seven-course tasting menu. The entire culinary process is visible to guests, from the open-plan wood-fired kitchen to the glass-walled prep kitchen. The dining space transitions from light and bright to a dark, charred interior, offering views in every direction and the comfort of air conditioning, making it a unique dining experience on the island.
E: How does the menu at SALTLICK reflect your culinary philosophy and approach to ingredients?
A: Cooking on coals has always been special to me, and there’s an energy to a crackling fire that’s hard to replicate. The caramelisation process when beef hits the grill is something I love, and I’ve combined this with my experience in fine dining to create the menu. It’s a pleasure to bring together my passion for outdoor cooking and my professional expertise.
E: In terms of your career, who has influenced you the most?
A: My co-workers and friends have been huge influences, constantly driving me to find new combinations of flavours and textures. I value their feedback and ideas, which often shape the dishes on our menu. If I had to name a chef, Charlie Trotter stands out for his natural plating skills and delicious combinations that I’ve long admired.
E: Lastly, as a chef, what is your biggest guilty pleasure when it comes to food?
A: I have a sweet tooth and gummies, any flavour is my weakness. I’m also rather fond of Greek yoghurt filled with wild honey and blueberries.
SALTLICK’S Signature STEAK Sauces
SALTLICK CHIMICHURRI
INGREDIENTS
- 2 cups parsley, finely chopped
- ½ cup tarragon, finely chopped
- ½ cup sage, finely chopped
- ¼ cup dried oregano
- ¼ cup dried thyme
- 6 large cloves of garlic, minced
- 3-4tsp chilli flakes
- Olive oil to cover all ingredients
- Red wine vinegar to taste (or muscatel vinegar)
- Sea salt to taste
- Pepper to taste
METHOD
- Mix all ingredients together in a bowl.
- Allow to sit for two hours to release all of the flavours into the oil before using.
COWBOY BUTTER SAUCE
INGREDIENTS
- 85g butter
- 4-5 cloves of garlic, minced
- ½ lemon, juiced
- ½tbsp lemon zest
- 1tbsp Dijon mustard
- ½tsp cayenne
- 1tsp paprika
- 8g fresh parsley
- 1tbsp chives
- 1tsp chilli flakes
- 1tsp thyme
- Salt and pepper to taste
METHOD
- Whip butter, add all ingredients to a slightly melt to pouring or dipping consistency.
- Keep in room temperature.
MUSHROOM KETCHUP
INGREDIENTS
- 20g dried porcini mushrooms
- 200g shiitake mushrooms, stems discorded and caps roughly chopped
- 7½tsp superfine sugar
- 3tbsp light soy sauce
- 2tbsp apple cider vinegar
- 2tbsp olive oil
- 1½tsp sea salt flake
- 400ml water
- Black pepper to taste
METHOD
- For the ketchup: drain porcini mushrooms and roughly chop them. Set aside the liquid.
- Put the sugar into medium saucepan and place on medium heat. Let cook, do not stir, for about 12 minutes, or until the sugar is a light caramel colour.
- Carefully add the sauce and three tablespoons of reserved porcini liquid and stir to combine, it will bubble and sizzle vigorously. Increase the heat to medium-high, add the shiitake mushrooms and cook for minutes, or until they have released their liquid and are well coated in the caramel.
- Add the rehydrated chopped porcini and one cup of its soaking liquid, then bring to a boil and cook for eight minutes or until the sauce reduced by half.
- Transfer the mixture to a food processor and blitz until quite smooth for about one minute. With the machine still running, add vinegar, olive oil, salt and a good grind of black pepper and blitz for another two minutes until completely smooth. Set aside to cool.
Exquisite Taste Volume 44
KU DE TA
Jalan Kayu Aya, Seminyak
Bali 80361, Indonesia
T: (+62) 361736969
W: kudeta.com
IG: @kudetabali
