With newly designed culinary offerings, Four Points by Sheraton Bali, Kuta is already a known favourite for relaxed dining in a fun atmosphere.
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By Jake Fredericks
A mid the bustling and vibrant streets of one of Bali’s most popular tourist destinations, Four Points by Sheraton Bali, Kuta is a trendy and comfortable place to spend a holiday away from home. It is also fast becoming a cherished dining and hangout spot for those looking to socialize over a fine selection of food.
Bringing with him over 20 years of culinary expertise, Executive Chef Paul Maurici has transformed the resort’s many restaurants and bars into lively centres for fun, social dining and entertainment to cater to all tastes and moods. Boasting a wood-fired oven, The Eatery is the Four Points brand’s signature all-day dining restaurant, while Wrapped is where you can find gelato, good coffee and wines. The Best Brew highlights the brand’s signature Best Brews™ program, showcasing the best hand-picked regional craft beer on the island, as well as festivities of fusion food world tastes.
The recently redesigned menu of Four Point’s lively all-day dining restaurant, The Eatery, reflects the best international home-style food upgraded and reshaped in the restaurant’s own unique style. Chill out amid relaxed, modern-rustic customised interior pieces by Zohra Boukhari – an award-winning Moroccan interior designer. A great place to invite family, friends and colleagues for an evening feast, your table will have either a wonderful view of the sparkling blue lagoon pool, a vantage into The Eatery’s exciting open kitchen, or an up-close seat near the night’s live entertainment. At The Eatery, relax in the laid-back atmosphere and taste your way through an innovative menu of delectable international dishes at any time of the day. If you are an early riser, sample a diverse buffet breakfast with every possible selection. In the afternoons and evenings choose from local flavours, familiar Western favourites and creative fusions created by the resort’s executive chef.
The signature watermelon salad is a delightful light bite that should satiate you and your guests before the meal to come. Snack on diverse appetisers that are pleasingly presented and optimised for cross-table social sharing. After arousing your appetite, a flame-grilled tenderloin fillet is juicy, hearty satisfaction, while the miso ramen is a light, but elegant international indulgence.
INGREDIENTS
• 1 tablespoon olive oil,
• ½ kg ground beef sirloin
• 2 teaspoons brown sugar
• 2 teaspoons Cajun seasoning blend
• ½ Bombay onion, chopped
• 1 small red bell pepper, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1/4 cup tomato sauce
• 1 teaspoon tomato paste
• 2 buns, split, toasted, and lightly buttered
• Garnish: pickles
METHOD
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and Cajun seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or dill pickles.
