With a bounty of artisanal sourdoughs and decadent pastries, it’s no wonder this Berawa bakery has become an island favourite.
Bali may not have traditionally have been known for its bread, but that looks set to change with the burgeoning presence of Berawa favourite Farine. The bakery was launched by Mexicola Group Executive Chef Steve Skelly as a side-project of sorts, inspired by a demand for quality, artisanal sourdough that he couldn’t quite find on the island.
“I was opening a fine dining seafood restaurant and was spending all my time sourcing the very best product I could find,” he says of the time. “I was designing plates, kitchens and menus. The last task on my list after sea salt was sourdough. I have tried bakeries all over the country but not one had bread that I was confident in.”
“I decided to start my own culture, or starter. This is what gives the bread its character, its point of difference. The idea behind Farine was simply to fill the gap of Artisanal sourdough baking in Bali.” The result is a booming bakery which specialises in San Francisco-style sourdough baked fresh seven days a week.
Farine Bakery’s secret weapon is its natural dough process of yeast free sourdough loaves, these are long-fermented for up to 20 hours before baked, revealing a caramelised dark crust and flavorsome sour taste. But it’s not just bread that you’ll find at Farine, though loaves of multi-grain, hearty rye, and crusty sourdough still abound, but the range has expanded into bagels, French-style pastries and decadently stuffed doughnuts filled with tropical fruit jam.
While Berawa is host to the only stand-alone location of Farine at present, the bakery’s goods can be found at a selection of all of the best cafes, restaurants and hotels around the island.
You’ll find a sample of the current Farine menu below:
Classic Spelt Sourdough (1kg), Miche/dark rye Sourdough (1kg), Small classic spelt sourdough (750gr), Small miche/dark rye sourdough (750gr), Flax/Sunflower seed sourdough, Mixed seed Sourdough (1kg), Small mixed seed Sourdough, Sesame Sourdough, Turkish Sourdough, Baguette Sourdough, Bagel Sourdough, Doughnuts, Croissant, Pain au chocolate (Chocolate tin), Hotdog buns/burger buns, Brioche, Banana cake, Brownie (piece), Sausage rolls.
Amankila’s unwavering mission to provide a carefully curated programme of energising and mind-broadening experiences continues with the introduction of new activities in and around the hotel alongside a series of property refurbishments.
Launching three new infinity pool suites, a private cinema and new dining experiences, Amankila seeks to immerse guests in the cultural heritage of the island, exploring the authentic and lesser known east coast of Bali.
Infinity pool suites
August 2019 sees the arrival of new swimming pools in three existing suites. Surrounded by jungle yet with an unobscured ocean view, the Infinity Pool Suites have their own private entrance offering ultimate seclusion.
An ideal choice for honeymooners, one of the new suites has an outdoor bale next to the swimming pool with two treatment beds for couples’ massages which can be transformed into a dining area to enjoy an intimate al fresco dining experience.
In addition, all the suites at Amankila have been upgraded with state-of-the-art technology including Bluetooth Bang & Olufsen speakers and, later this year, iPads which will include the guest directory, room service and spa menus so guests can plan their time at the resort seamlessly.
The property has also updated each mini-bar to include homemade cordials and ginger beer, as well as new Nespresso machines that use recyclable stainless-steel capsules. Throughout the hotel, Amankila has introduced sustainably sourced coffee from Java Mountain Coffee, a social enterprise with cooperatives based in Bali and Java, which seek to empower female farmers.
Private cinema
Launching in November 2019, Amankila will offer a private cinema experience in what was once part of the property’s library. Sporting a 55-inch screen and surround sound, the cinema will be available to book for individual screenings, sporting events and family movies and will offer a curated programme of lectures and films on the history and culture of the island.
Sheraton Grand Macao Hotel, Cotai Central is offering travelers its first ever Marriott Bonvoy™ Escapes deal, with rates starting at HKD$789++ per night for a spacious Deluxe Room. It is the first time that the Marriott Bonvoy™ Escapes featuring last-minute getaways is offered at Sheraton Grand Macao Hotel and Marriott Bonvoy members are eligible for a range of discounts and benefits.
The Marriott Bonvoy™ Escapes sale is strictly limited to five days only and runs from 28 August to 1 September 2019, valid for stays between 29 August and 22 September 2019.
Daniella Tonetto, General Manager of Sales and Marketing of Sheraton Grand Macao Hotel, said she was pleased to be able to offer travelers to Macao, the first ever Marriott Bonvoy™ Escapes. However, limited number of rooms are on offer and urged travelers to book their escape right away.
“For travelers who are looking for a great value getaway, the Marriott Bonvoy™ Escapes is a great opportunity to visit Macao. Guests looking for a romantic getaway, family vacation or reunion with friends should look no further than Macao which has all the fun attractions and activities for everyone,” Ms Tonetto said. “Sheraton Grand Macao Hotel is only less than 10 minutes away from the Macau International Airport and is within walking distance to over 850 shops, 150 dining venues and world class entertainment”, she added.
“The Marriott Bonvoy™ Escapes is a great example of the benefits of the Marriott Bonvoy loyalty program and by signing up as member, you’ll be eligible for the best rates on offer.”
Marriott Bonvoy™ Escapes:
Sale period: 28 August to 1 September 2019 Valid for stays: 29 August to 22 September 2019
Room only rate: from HKD$789++ per night for members Room only rate: from HKD$838++ per night for non-members
Reservations can be made by calling (853)2880 2000 or email to [email protected].
Hong Kong Island’s latest luxury hotel introduces French haute cuisine, modern Cantonese fare, legendary signature cocktails, a redefined Afternoon Tea concept, the St. Regis Sabrage ritual, and Canto Mary cocktail. The grand opening of St. Regis Hong Kong in April 2019 introduced an exceptional culinary experience supported with new dining and bar concepts: French haute cuisine, modern Cantonese fare, legendary signature cocktails, a redefined Afternoon Tea, the St. Regis champagne sabering ritual and the Canto Mary cocktail.
Contemporary French and signature Chinese restaurants are led by Michelin-starred chefs; and cocktails are complemented by live jazz music within a curated ambience inspired by the St. Regis New York’s stately residential atmosphere, Hong Kong’s distinctive architecture and East-meets-West culture.
L’Envol Wine Cheese Cellar
L’Envol French Restaurant
Helmed by Chef Olivier Elzer from France, L’Envol offers an inventive interpretation of French haute cuisine, incorporating the use of selected ingredients and seasonal produce from France and Asia. The sophisticated dining room perfectly encapsulates Parisian flair in an opulent and feminine palette of beige, white and gold with pastel marble and brushed bronze, reflecting Elzer’s contemporary culinary compositions. For a more intimate dining experience, L’Envol offers a private dining room that can sit up to six guests.
Bringing over 20 years of experience, Elzer has previously led Pierre and L’Atelier de Joel Robuchon to two and three Michelin stars respectively, as well as opened Seasons, a local French eatery in Hong Kong. Highly regarded as one of the leading French chefs in Hong Kong, Elzer is passionate about refining and redefining the tastes, textures and techniques of French cuisine with his menu constantly evolving. This passion drives the creation of innovative, seasonal dishes showcased on the menus at L’Envol.
L’Envol Main Dining Room
Looking into St. Regis Bar from the Drawing Room
Elzer’s seasonal 8-course Prestige Menu showcases the most premium caviar from around the world including Shadi, Kristal, L’Imperial, Oscietra and Beluga caviar. Dishes include Kristal Kaviari with Brittany razor clams “a la marinière” with pressed Kristal caviar cream, Poached French pink rock lobster with Imperial caviar, cucumber and dill emulsion and Seared Wagyu beef tenderloin and beef marrow with beluga caviar and blinis.
The 8-course Prestige menu is priced at HKD2,688 per person. L’Envol also serves the 8-course Signature menu at HKD1,888 per person and the 5-course Decouverte menu at HKD1,288. These menus are available for lunch and dinner; and in addition for lunch, the Allure set lunch menu is available, from HKD588 per person including coffee and tea.
Red Planet Hotel Indonesia kembali mengadakan aktivitas kembali di Car Free Day, Minggu, 4 Agustus 2019, yang berlokasi di area Sudirman di depan Wisma BNI, dengan menyuarakan tema Reduce, Reuse and Recycle yang juga menjadi satu dukungan dengan gerakan peduli lingkungan.
Pada Car Free Day ini Red Planet Hotel Indonesia juga mengajak masayarakat untuk ikut tantangan #AkudanTumblerku, sebagai rangkaian kampanye dalam mengurangi penggunaan plastik.
Tidak hanya itu saja, masih ada berbagai rangakaian keseruan di gerai Red Planet Hotel Indonesia, mulai dari senam Zumba bersama, permaianan Giant Puzzle dan water station gratis untuk mengisi air minum bagi masyarakat yang menggunakan tumbleratau botol minum.
Ada tantangan #AkudanTumblerku yang bisa diikuti dengan cara mudah di acara tersebut: 1) Bawa tumbler, 2) Isi tumbler di water station Red Planet Indonesia, 3) Post pada lini masa Instagram dengan mention @redplanetindonesia @rethinkcampaign, dengan tagar #redplanetindonesia #AkudanTumblerku, kemudian 4) Menunjukkan foto yang sudah di-posting, dan dia berhak mengambil goodie bag di gerai Red Planet Hotel Indonesia.
Di perhelatan tersebut Red Planet Indonesia berkomitmen untuk mengurangi penggunaan plastik dengan menggunakan bahan kain sebagai pengganti bahan latar di panggung, tidak lagi mengunakan air minum kemasan juga memberikan botol air minum untuk dapat mengganti air minum kemasan.
Sebagai inisiatif lanjut Red Planet ini juga menjalankan berbagai kegiatan mengurangi penggunaan plastik dan pemborosan energi di semua hotelnya yang bergabung dengan kampanye Evoware “RE-THINK” yang diluncurkan pada 21 Februari lalu di Jakarta, bersama dengan lebih dari 50 brand, wartawan dan influencer media sosial.
Rethink Campaign adalah gerakan kolaboratif antara individu, komunitas, dan perusahaan, yang dibentuk oleh Evoware dan Campaign.com. Evoware sebagai perusahaan sosial yang berfokus pada kemasan alternatif pengganti plastik, berkolaborasi dengan platform digital campaign.com untuk mewujudkan perubahan gaya hidup masyarakat agar lebih berkelanjutan.
Misi Rethink Campaign saat ini adalah mengubah 1 juta orang untuk mengurangi konsumsi plastik dengan cara beralih ke alternatif yang lebih berkelanjutan, dengan turut menjual set produk reusable sebagai alternatif produk plastik sekali pakai yaitu Rethink Kit yang berisikan sedotan bambu, sikat, alat makan bambu, pouchalat makan, dan tas belanja, yang bisa dibeli di setiap Red Planet seluruh Indonesia dengan harga Rp65.000. Dengan menggunakan Rethink Kit, satu orang dapat mengurangi 362 sedotan plastik, 107 alat makan plastik, 1277 botol plastik dan 700 tas plastik dalam satu tahun.
Tentang Red Planet Hotels
Red Planet Hotel, didirikan pada 2010, adalah perusahaan hotel regional milik swasta yang berfokus pada sektor hotel anggaran Asia yang berkembang. Perusahaan ini mengoperasikan 30 hotel di Indonesia (7), Jepang (5), Filipina (13), dan Thailand (5) dengan total 4.779 kamar.
Hotel-hotel ini menggunakan platform teknologi Red Planet yang kuat dan dapat diskalakan, menyediakan perangkat lunak reservasi canggih, memastikan proses pemesanan yang cepat dan efisien, dan panduan atraksi lokal bagi pelanggan. Red Planet terdiri dari penawaran hotel murah yang bergaya, dengan semua propertinya terletak di pusat dan dilengkapi dengan Wi-Fi berkecepatan tinggi. Perusahaan Red Planet yang berbasis di Jakarta (Planet Merah Indonesia – PSKT: IJ) dan Tokyo (Planet Merah Jepang – 3350: JP) masing-masing terdaftar di Bursa Efek Indonesia dan Jepang.
An edible homage to Southern Italy lands at Seminyak’s favourite Italian for a short-time only.
Italy’s largest island isn’t just a haven of picturesque coastal towns and azure waters, but Sicily is just as famed for its fare. Now Seminyak locals and visitors have a chance to get better acquainted with the edible delights of the Italian island courtesy of a very special new menu landing at Da Maria on Saturday, June 1.
Da Maria x Sicily will mark the first in a new event series for the Seminyak Italian haunt, which will explore the different regions of Italian through the delicacies of each district. From June 1, Sicilian delights will take up residence at Da Maria for the months of June and July only. “This menu marks the launch of our next series of events at Da Maria, where we will be exploring each region’s delicacies in greater detail. Working our way from the bottom up, we’ll be kicking things off with Sicily, an island famous for its seafood and its citrus,” says Executive Chef Steve Skelly.
Southern Italian flavours will dominate the new Da Maria menu; expect short pasta, citrus, and seafood aplenty, like plates of lightly seared tuna and steaming bowls of local pasta casarecce. “As short pasta and Southern Italy go hand-in-hand, this dish is an ode to Sicily’s ongoing love affair with casarecce and pork alike. The heaped bowl of pasta is garnished with a creamy eggplant puree, and a hearty dollop of pork ragu, which has been slow-cooked for three hours. A dusting of pecorino (naturally) to finish,” explains Skelly.
Your Sicilian feast is best accompanied by wines local to the region, like Donnafugata Sherazade and Planeta Alastro Bianco. And then there’s no forgetting dessert, which ranges from cannoli stuffed with ricotta and honeycomb to a layered icy orange granita. “On hot days, Sicilians forgo decadent desserts like tiramisu for the refreshing taste of granita,” continues Skelly. “Considering the district is renowned for its citrus, what better way to celebrate the island’s produce than a citrus-based sweet treat like this zesty granita, paired with a tangy Prosecco and lemon semifreddo.” (ADS)
Belmond La Résidence d’Angkor launches new Khmer-inspired tasting menus and imaginative cocktails, cementing its name as a dining destination on Siem Reap’s burgeoning restaurant scene.
CREATIVE KHMER CUISI
The refreshed character of Circle, the hotel’s main restaurant for breakfast and dinner, really shines through its creative a la carte and paired tasting menus. Delicately prepared dishes bring the heritage and flavours of classic Khmer cooking into the 21st Century, championing ingredients sourced from sustainable farms and local organic suppliers.
Changing throughout the year with the shifting seasons, highlights of the menu include Khmer marinated duck breast, tempura frog leg and Mekong lobster, which are brought zinging to life with the freshness of lime, coriander and fragrant Cambodian kampot pepper. Inventive desserts, such as crisped banana with ice-cream, are expertly paired with wines and specialist drinks from the region, including a cocktail blended with lemongrass-infused sombai, the Cambodian rice wine.
THE WONDERFUL WORLD OF MARTINIS
Set on the first floor, encircled by the tops of palm fronds swaying in the evening breeze, the open- sided Martini Bar is the hotel’s cool hangout. A new, extended menu of its namesake cocktails has launched, with 40 creations inspired by Asia and beyond.
The Martini Bar also starts to tell a new story, launching the first chapter of the ‘Belmond Collection’, which gives guests an opportunity to taste a signature drink from across the wonderful world of Belmond.
THE CIGAR SERIES BY CHRISTIAN DEVELTER
Siem Reap-based Belgian artist, Christian Develter, expands his permanent exhibition adorning the hotel’s walls with The Cigar Series, a new, purchasable collection in the Martini Bar. The colourful pop-art theme depicts vivid images of iconic figures such as Jack Nicholson, Linda Evangelista, Fidel Castro and Marlon Brando, puffing playfully on a cigar.
Australian winemaker Penfolds has unveiled a new collaboration with family-owned Champagne House Thiénot. Three Champagnes, from the 2012 vintage, have been created: a Chardonnay Pinot Noir Cuvée, and two single vineyard wines – a Blanc de Blancs and a Blanc de Noirs.
This symbolically celebrates Penfolds 175th anniversary andmarks the start of a wonderful French and Australian wine alliance.
The Champagnes:
2012 Champagne Thiénot x Penfolds Chardonnay Pinot Noir Cuvée
2012 Champagne Thiénot x Penfolds Blanc de Blancs (Avize Grand Cru)
2012 Champagne Thiénot x Penfolds Blanc de Noirs (Aÿ Grand Cru)
Thiénot Managing Director, Stanislas Thiénot said, “This is a first for us, I am proud to say this has also been a truly collaborative experience from the very beginning …. We have created blends reflective of both Thiénot and Penfolds wine styles and philosophies. We are very happy with the results, the Champagnes are modern reflections showcasing fruit, freshness, and finesse.
This is the result of an unexpected encounter between two major wine regions, one belonging to the old world and the other to the new world, but with one single common goal: to produce great Champagnes. In addition, working with Peter Gago is extremely interesting and rewarding both for his immense experience and for his innovative vision.”
Penfolds Chief Winemaker, Peter Gago has long shared a love of Champagne and the art of blending. “This is Step Oneof an inviting and compelling journey. Some time back, we announced our intent to make a Champagne. We are now revealing a partnership with our friends at Thiénot – one which would not have been imaginable a decade or two ago. To now actually work alongside a Champagne House and ultimately craft Champagnes proudly, which co-bears the globally recognised red stamp of Penfolds, is both wonderful and a first collaboration of its kind for an Australian winery.”
The wines represent the joint efforts of Thiénot chef de cave Nicolas Uriel who together with Peter shared agreed style and quality ambitions. The three Champagnes are made from grapes sourced from prestigious and highly regarded vineyards in Champagne from the spectacular 2012 vintage.
A selection of rare ingredients from the sea is now featured on the ocean-inspired eight-course “Stories of the Sea”set dinner menu, exclusive to The Manor at The St. Regis Macao until end of June.
The St. Regis Macao – The Foyer
The team of culinary artisans at The Manor have created a range of limited edition dishes showcasing the finest ingredients from the sea, including Baikal caviar originating from Lake Baikal, one of the oldest and largest freshwater lakes in the world.
Glacier 51 toothfish and Cloudy Bay clams
Hokkaido sea urchin, ocean trout roe with cauliflower
The signature dish of the Stories of the Sea menu is the “Glacier 51” toothfish, the mixed Italian spices are carefully spread on top of the skin of the pan-fried toothfish and expertly grilled to perfection until the skin slightly crisps, and is served together with Cloudy Bay clams cooked with butter and white wine. The “Glacier 51” toothfish is sustainably sourced from the deep, icy waters around Heard Island in the sub-Antarctic region of the Indian Ocean, more than 4,000 kilometres from the Australian mainland.
Kabocha squash soup with Bacalhao fish maw and black truffle
Spanish octopus coked as char siu
Yoghurt sponge with yuzu sorbet and caramel fish chip
The limited “Stories of the Sea”eight-course set dinner menu features special dishes include Daniel Sorlut Oyster with Baikal Caviar, Hokkaido Sea Urchin with Ocean Trout Roe, Red Carabineros Prawn Blinis, Squash Soup with Bacalhao Fish Maw and Black Truffle, Spanish Octopus in Char Siu-style, and a Pont L’eveque Cheese by Yves Bordier with Marzipan Cake, and Yoghurt Sponge with Yuzu Sorbet and Fish Chip to rounds off the entire voyage.
Optional paired beverage packages feature the finest French champagne and a range of wines from some of the best wine growing regions of the world, are also available and have been designed specifially to highlight the freshness of the sea ingredients and enhance the flavour experience.
The Dining Room at The Manor
The “Stories of the Sea”set dinner menu is available from now till the end of June, for MOP888+ per guest, or MOP1,288+ per guest inclusive of the wine pairing.
Hakkasan Jakarta invites Jakartans to jazz up their weekend with the special Dim Sum Sundays menu.
Crispy Duck Salad with Pomelo
Dim sum means ‘touching the heart’ in Cantonese, and the tradition, also known as yum cha, has developed over hundreds of years. It has its roots in the providing of sustenance and the facilitating of rest and conversation. Dim Sum Sundays engages with the unique elements of Hakkasan’s personality. Calmness, tranquility and humility are translated into a simple, elegant and vibrant experience that is unique to Hakkasan’s Chinese roots.
Roasted Duck Pumpkin Puff
Starting from IDR688.000++ per person, the two menus of choice celebrate seasonal ingredients in both the food and cocktails to offer. The Qilin menu starts with Crispy duck salad with pomelo, pine nut and shallot followed by variety of dim sum including Steamed Shanghai xiao long bao with truffle, Scallop shui mai, Truffle har gau, Char siu bun, Roasted duck pumpkin puff, Crispy prawn with truffle, Baked beef puff, and Pan-fried carrot cake with Hakkasan’s very own XO sauce. The culinary ritual continues with a choice of Stir-fried black pepper rib eye beef with merlot, Spicy prawn with almond, or Sanpei chicken claypot with sweet Thai basil, chili and spring onion.
Baby Park Choi
For a vegetarian option, the Jasmine menu consists of Supreme green salad with lemongrass dressing as a starter, followed by Steamed Shanghai xiao long bao with truffle, Morel crystal dumpling, Sichuan mapo dumpling, Olive sugar snap dumpling, Daikon roll, Vegetable Shanghai dumpling, Pan-fried carrot cake, and Vegetable spring roll. A selection of Vegetarian mapo tofu, Four style vegetable in Sichuan sauce or Tofu, aubergine and mushroom claypot with chili and black bean sauce are all excellent choices for a main course. Selection of Raspberry snow bun or Es teler complete both the Qilin or Jasmine culinary experiences.
Scallop Shui Mai
“We are pleased to welcome guests to experience the true Chinese culinary ritual with Dim Sum Sundays at Hakkasan Jakarta. A variety of dim sum paired with selections of Chinese teas and cocktails will surely be a memorable activity that can be enjoyed with family and friends every Sunday,” said Sky Wong Kum Choy, Chef de Cuisine of Hakkasan Jakarta.
Beef Puffs
Both the Qilin and Jasmine menus are paired with a choice of tea or fruit blend soft cocktail. For IDR988.000++ per person, one can pair champagne or choice of cocktail with their menu option. A la carte Dim Sum offerings are also available in addition to the fixed menus, featuring many of the dim sum selections found on the Qilin and Jasmine menus.
Sesame Prawn Toast Foie Gras
Dim Sum Sundays is a weekly event available every Sunday from 11:30am to the later time of 3:00pm. Bringing a modern interpretation of authentic Cantonese cuisine, Hakkasan Jakarta uses the finest ingredients and expert techniques to create timeless yet innovative dishes while also supporting nearby businesses by actively sourcing from local markets.
Stir Fry Black Pepper Rib Eye Beef with Merlot
Hakkasan Jakarta is located on the 25th and 26th floors of the contemporary luxury Alila SCBD Hotel, which can be found next to the Indonesia Stock Exchange and across from Pacific Place in the heart of Jakarta’s vibrant financial hub. Hakkasan Jakarta is open for both lunch and dinner seven days a week and brunch on Sundays, with the bar opening daily at lunch time and remaining open until late.
For general enquiries, please visit hakkasan.com, call +62 21 5080 8766, via What’sApp at +62 812 9216 8001, or email [email protected]
