Garuda Indonesia Colours Magazine October 2014 | Page 96
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Explore | Flavours
Penelope Williams of the Bali Asli cooking school
teaching students how to make peanut sauce.
Pastry chef Will Goldfarb.
in pastry and Balinese meringue with
lashings of organic palm sugar.
Penelope Williams of Bali Asli restaurant
and cooking school, East Bali, gets into the
grind with tipat mesantok, a beloved snack
of compressed rice cake tossed with freshly
ground peanut sauce, certainly a crowdpleaser. Penelope will share her recipe and
then serve it up for all to try. Tipat mesantok
is a hit in the afternoons in Bali and sums
up the peasant-style chic of street food.
For a serving of Spice Islands history, Ian
Burnet will dish up a tale of the high seas
and colonial rule, focusing on Indonesia’s
legendary spices: cloves and nutmeg. One
of the world’s great authorities on the East
Indies and the history of the Spice Islands,
Burnet will deliver his pearls of wisdom
along with fragrant nutmeg cake and
clove-spiced cookies.
On the international front, Aline Davidoff
takes us down Mexico way with some
exotic favourites of Frida Kahlo and Rosa
Covarrubias, while Vietnamese author
Andrew Lam promises to artfully roll
up Vietnamese bánh cuõn, a Hanoi
speciality that is made from sheets of
steamed rice-batter filled with seasoned
ground pork and wood-ear mushrooms,
all served with the ubiquitous mound
of mint and crisp bean sprouts. I’m crazy
about Vietnamese food, so I will be
elbowing my way into this one!
The enigmatic leader of Slow Food Bali,
Mary Jane Edleson, will share her well-
nurtured knowledge of fermented foods
with a demo on making one of my all-time
favourites, kimchi. Slow food is a global
grassroots movement whose members
believe that a commitment to community
and the environment is fundamental
to the pleasure of food, and Mary Jane
lives and breathes this mantra.
With the festival coinciding with the
Balinese Hindu Saraswati ceremony, I will
be presenting fragrant yellow rice, a sacred
dish that is eaten on this special weekend.
It will be hard to keep me out of any kitchen
and, with so much action going on, the
festival will be the place to get fed in between
the daytime panel sessions and workshops,
while drinking in all these gourmet chefs and
their cooking philosophies, and sampling
their irresistible creations. It literally adds
up to a moveable feast, once again!
www.ubudwritersfestival.com
Penelope Williams of Bali
Asli restaurant and cooking
school, East Bali, gets into
the grind with tipat mesantok,
a beloved snack of compressed
rice cake tossed with freshly
ground peanut sauce,
certainly a crowd pleaser.