Amandari Hosts Culinary Experiences with Chef Petty Elliott and Chef I Wayan Kresna Yasa
With architecture inspired by that of a Balinese village, Amandari is a place of peace which invites both reflection and exploration of the deep-rooted culture of its island home. As an ode to the region’s rich culinary culture, Amandari has curated a programme of immersive gastronomy experiences in collaboration with renowned Indonesian Chefs Wayan Kresna Yasa and Petty Elliott. Amandari will host two separate events on the 19 -21 May 2023 and 30 June – 2 July 2023 with each chef showcasing their culinary expertise, and at the same time launching the culinary books they proudly authored. |
| Amandari Hosts Culinary Experiences |
Paon, Real Balinese Cooking (in collaboration with TEKA)
From 19 – 21 May 2023, guests are invited to join a book dicsussion in Amandari’s Library hosted by Chef Wayan Kresna Yasa and Tjok Maya Kerthyasa, showcasing the cookbook, Paon, that embodies the depth and diversity of Balinese cuisine and recipes. The day continues with Balinese dance and gamelan performances in the lobby followed by an extraordinary dinner at the Restaurant with a curated menu that highlights local dishes originating in Ubud and the surrounding regions.The second day commences with a cooking class at the Lotus Pond followed by a lunch at the Restaurant. A storytelling about regenative farming of Balinese heritage rice with Begawan at the Library sets the appetite for dinner with the menu celebrating ingredients sourced from across the island.
Balinese Table (in collaboration with Ubud Food Festival)
In collaboration with Ubud Food Festival, and as part of the festival’s agenda, Amandari is hosting a special culinary event with acclaimed chef and author, Petty Pandean-Elliott between 30 June – 2 July 2023. The first day begins with guests joining the Opening of Ubud Food Festival at Taman Baca and immersing themselves in a gastronomic celebration that spotlights Indonesia’s diverse cuisine, emerging chefs, culinary masters, extraordinary local produce, food trends, sustainability initiatives, talk shows, workshops, live music and local art.The following day, guests are invited to take part in a cooking class at the Lotus Pond before enjoying lunch at the Restaurant and continuing to the Library for the launch of The Indonesian Table book by Chef Petty Elliott. The book takes readers on a journey across the archipelago through her personal stories, featuring classic and iconic Indonesian dishes and recipes embodying the country’s history and inspiration. The book discussion sets out to captivate the imagination reflected in a special dinner at the Restaurant. Completing the wholesome journey, guests are invited to the lobby to enjoy Balinese dance and gamelan performances before they dine and savour the craft behind the dinner menu on the final day. The culinary experience is open to guests and visitors alike and is proudly supported by TEKA, Phaidon and Hardie Grant.
Chef and Author Petty Elliott
Petty Pandean-Elliott is an award-winning Indonesian chef, writer, entrepreneur, philanthropist, and author of several bestselling Indonesian cookbooks. She was the judge for Asia’s 50 Best Restaurants and the World’s 50 Best Restaurants as well as the guest judge on Indonesian Iron Chef in 2017. Petty was featured in Where Chefs Eat published in 2017 by Phaidon and was listed as one of Indonesia’s most powerful women by The Peak magazine in 2015. As a tribute to Indonesian cuisine, Petty is collaborating with Phaidon to publish The Indonesian Table in 2023.Chef I Wayan Kresna Yasa
I Wayan Kresna Yasa is a Balinese chef born on the island of Nusa Penida, off Bali’s east coast. He trained and worked in the US for six years, cooking at the likes of Acadia in Chicago and New York’s Blue Hill Stone Barns. In Bali, he is known for the deftness of his cooking, his deep respect for the environment, and his drive to put the flavours of his home on the global culinary map. He helped launch Room4Dessert with chef-owner Will Goldfarb, before transitioning to hospitality company Potato Head. Wayan is now global executive chef and culinary director for the Potato Head family. He opened Ijen – the group’s first zero-waste sustainable seafood restaurant – and Kaum which is known for its revival of rare tribal recipes from across the archipelago. And his most recent venture is plant-based Indonesian restaurant Tanaman, which was listed as one of the best new restaurants in the world in Condé Nast Traveller’s June 2020 issue.Tjok Maya Kerthyasa
Tjok Maya Kerthyasa is an Indonesian-Australian writer living in Ubud, Bali. She spent just under a decade in Sydney where she wrote for Australian Gourmet Traveller magazine, before moving home to Bali to reconnect with her family and her ancestral home. Since returning, Maya has hosted culinary-based events, starred in an Indonesian food-based web series called Masakan Rumah, and co-authored the recently released Balinese food and recipe book, Paon (Hardie Grant). Her mission is to see Balinese cuisine better understood and celebrated around the world.TEKA
TEKA is one of the world’s leading specialists in built-in kitchen appliances and bath solutions.Every product of TEKA adds soul to every kitchen, creating meaningful moments where small things become essential, because it is where life is cooked and a place where some of the best moments are created.Ubud Food Festival
Founded in 2015, the Ubud Food Festival is a three-day cross-cultural culinary adventure with Indonesian food as the star. Showcasing Indonesia’s diverse cuisine, innovative chefs, and extraordinary local produce have always been at the heart of UFF. Each year, the festival welcomes audiences and chefs from near and far to learn about Indonesia through its cuisine.http://www.aman.com/resorts/amandari
https://www.hardiegrant.com/au/publishing/bookfinder/book/paon-by-tjok-maya-kerthyasa/9781743797532
https://www.phaidon.com/store/cookbooks-food-and-drink/the-indonesian-table-9781838666286/
