Garuda Indonesia Colours Magazine April 2017 | Page 82

80
Explore | Flavours
FEEDING
THE
NATION
Oh, soto!
Words by Janet DeNeefe
Janet DeNeefe
Melbourne-born
Janet DeNeefe, the
founder & director of
the annual Ubud Writers
& Readers Festival, Ubud
Food Festival and Bali
Emerging Voices Festival,
has lived in Bali for nearly
three decades. Her latest
book is Bali: Food of
My Island Home,
following her memoir
Fragrant Rice. She is also
the owner of Casa Luna,
Indus and Bar Luna
restaurants in Ubud.
Janet DeNeefe,
kelahiran Melbourne,
adalah pendiri sekaligus
Direktur Ubud Writers
& Readers Festival, Ubud
Food Festival, dan Bali
Emerging Voices Festival.
Selama hampir tiga
dekade, Janet bermukim
di Bali. Setelah buku
memoarnya Fragrant Rice,
Janet mengeluarkan buku
terbarunya bertajuk Bali:
Food of My Island Home.
Dia juga memiliki sejumlah
restoran di Ubud yang
diberi nama Casa Luna,
Indus, dan Bar Luna.
1 Soto (also known as sroto,
tauto or coto) is a traditional
Indonesian soup mainly
composed of broth, meat
and vegetables.
2 Ingredients for making soto
ayam, including noodles, herbs,
ground spices, fried shallots,
eggs and chicken.
1
3 Fresh herbs add the finishing
touch to creamy soto betawi.
Acar is served on the side for a
fresh pickled addition to the meal.