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Tsunami Digital

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Digitatalisasi, khususnya di bidang penerbitan, tak terbendung lagi. Media harus bertransformasi kalau ingin tetap survive. Pengamat pemasaran Yuswohady memperbicangkan dalam ‘Obrolan Langsat’ dengan topik “Digital Tsunami: The Media Company Challenges”. Saya pun tergelitik juga untuk menulis topik tersebut di  MALE Magazine edisi 17, 22 – 28 Februari 2013.  

Mengapa Harus Majalah Digital?

Berubahnya platform majalah Newsweek ke 100 persen digital penuh per 31 Desember 2012 seolah menjadi tonggak untuk masuk diskusi yang lebih serius tentang bentuk majalah di masa depan. Bagaimana strategi penerbit media konvensional menyongsong era digital?  

Tidak bisa dimungkiri, pasar media cetak semakin mengecil, bahkan ada yang meramalkan akan “wassalam” dalam 10 tahun ke depan. Kita menyaksikan maraknya pasar perangkat digital, khususnya PC tablet, sebutlah iPad dan Galaxy Tab, beberapa tahun belakangan ini. Persaingan dua produk tersebut berperan dalam pertumbuhan pasar tablet secara keseluruhan, dan pada kuartal akhir 2012 terjual 52,5 juta unit – naik 75% dari periode yang sama tahun sebelumnya.  

Pada saat yang bersamaan kabar dari media cetak tidaklah menggembirakan. Mereka tidak hanya sulit menaikkan tiras, tapi juga susah menaikkan pendapatan iklan. Itu sebabnya, beberapa penerbit media di Amerika dan Eropa ramai-ramai membuat kmedia dalam versi iPad. Ada yang memilih full digital (Christian Science Monitor, NRC, Newsweek), ada yang malah menutup sepenuhnya (Financial Times Deutschland). Beberapa yang masih bertahan di cetak, umumnya berada dalam posisi sulit, sebutlah New York Times dan Washington Post.  

Mengubah platformadalah salah satu solusi, hadirnya PC tablet menjadi harapan baru bagi para penerbit koran dan majalah di seluruh dunia. Sebetulnya tidak hanya iPad, yang menjadi kanal distribusi yang potensial menjangkau pembaca lebih luas, tapi juga tablet dengan basis sistem operasi Android yang populasinya lebih banyak.  

Apa yang terjadi di dunia global, tidak mustahil akan menular ke Indonesia – ini hanya persoalan waktu saja. Apalagi ada perubahan perilaku pembaca yang berlaku secara universal, mereka lebih menyukai mengonsumsi media dalam format digital ketimbang cetak. Informasi yang mereka dapat tidak hanya cepat, tapi menghibur pula, karena memungkinkan menggabungkan antara tulisan, gambar, animasi, dan video, seperti Majalah MALE yang sejak awal memang mengkhususkan diri sebagai majalah digital interaktif.   

(Burhan Abe – Editor in Chief Male Magazine)

Martell Exquisite Glam

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From the day that Martell was founded in 1715, it has always had close links to gastronomy and fine arts. On February 7, 2013, Martell will again present this unforgettable experience for Cognac, gourmet and fine arts connoisseurs at SKYE Bar & Restaurant, Menara BCA, 56th floor. Jl. MH Thamrin no 1. Jakarta. This must attend event will start from 6:30 P.M. and will provide the exquisite combinations of Martell Pure Gourmet and Fine Arts.  

Enjoy the art of culinary presented by Chef Pascal Nebout from Martell Cognac, Chef Vindex Tengker and Chef Aldo Volpi that will bring you to a new heightened enjoyment of Martell and a unique gastronomic moment. Chef and cellar master are craftsmen at the core as they carefully select ingredients to create a masterful blend of tastes in cuisine and cognac respectively. 

The perfect pairing of both these two elements is what made the Martell Pure Gourmet dinner an evening of pure indulgence. You will also be inspired with the exquisite masterpiece by Indonesian talented contemporary artists: Shawnee Puti, Peter Tjahjadi, Nus Salomo, Syagini Ratna Wulan and ISIS, and complete the moment with Martell Cognac that served for your satisfaction.  

“It is interesting to see that Martell came out with the idea for enjoyment of its products with food or gastronomy which we called it, Pure Gourmet. To pair this finest Cognac with quality dishes is excellent opportunity for many Cognac lovers, and especially for some connoisseurs who want to further explore the excitement of this luxury Cognac,” says Edhi Sumadi, Pernod Ricard Indonesia’s General Manager.  

“On different note, Martell is also a pioneer in the industry to work with the contemporary art society, working with artists and art exhibits around the world. In fact, the link between Art and Martell Cognac is so strong and what makes this Cognac is all about. All of these have helped to broaden our knowledge and understanding on many different ways and how to enjoy our Cognac. I believe both Pure Gourmet and Contemporary Art platforms are great opportunities for Martell as the Luxury Cognac leader to continue staying at the cutting edge in the industry,” he added.

Martell Pure Gourmet  

MARTELL AND GASTRONOMY: THE PERFECT MATCH

Jean Martell was a character who enjoyed the finer things in life with a passion for tasting rare dishes and delicacies: ‘Our duty should be a pleasure and our pleasure a duty’.

According to Jean Martell, quality is ‘the most powerful weapon that we can use’. It is surely this focus on quality that has led to Martell being served not only during dinners by emperors, kings and politicians but also to mark key historic moments with the signing of the Armistice in 1918, the coronation of King George V and on iconic, luxury journeys with the Orient-Express, the Queen Mary, Concorde…  

For the past few years Martell has been working towards creating the perfect Martell gastronomy. From Benoit Fil to the chefs and the international Martell ambassadors, all have contributed to this gastronomic discovery in search of the pleasure of culture and the elevation of the Martell experience. A symbol of Martell’s passion and ambition, the Château de Chanteloup is a place of inspiration.  

Out of this culture and passion, Pure Gourmet was born, derived from Martell’s philosophy in creating its cognac by the purest means – from its precise choice of crus (vineyard), eaux de vie filtered of lees (the process), distillation of clear wines only, then the ageing process in fine-grain oak barrels.  

Martell Pure Gourmet emphasises on quality ingredients as the principal characteristic that defines its unique gastronomic experience. Three pure ingredients are chosen from renowned terroirs worldwide and are then prepared in a skillful and unpretentious manner masterfully crafted in symphony with the internationally versatile and luxurious range of Martell cognac including Martell VSOP, Martell Cordon Bleu, Martell XO, Martell Chanteloup Perspective, Martell Creation Grand Extra and L’OR de Jean Martell.  

Martell cognac has long been linked with the French sense of refinement, and every bottle embodies the experience of unrivalled craftsmen: cellar masters, growers, and distillers, who have handed down their expertise from generation to generation. 

It is the skill and vision of these craftsmen that has made the House of Martell an icon of French excellence and resulted in Martell’s latest incarnation of pure luxury.  

Revolusi Internet

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DULU, internet adalah sesuatu yang asing, kita bahkan menyebutnya “dunia maya”. Kini, siapa yang tidak kenal internet, yang mengubah mengubah cara kita berkomunikasi, mengonsumsi informasi, bahkan membelanjakan uang. Tidak terbayangkan sebelumnya, pada 2002 Internet masih cenderung eksklusif dan jadi mainan orang mampu, kini sudah sepertiga penduduk bumi terhubung dalam jejaring informasi itu. Sepuluh tahun lalu Friendster merupakan satu-satunya media sosial di dunia maya, kini kita mengenal Facebook, Twitter, Linkedln, Instagram, Path, Pinterest, dan lain-lain.  

Dalam satu dasawarsa dunia online ternyata meningkat tajam. Sepuluh tahun yang lalu, pengakses internet di dunia masih 569 juta atau 9,1 persen dari populasi dunia, tapi tahun 2012 sudah menembus 2,27 miliar atau 33 persen dari populasi dunia.  

Sementara itu pengakses internet di Indonesia dalam kurun waktu yang sama juga melaju sangat pesat, dari 4,5 juta atau 4,24 persen penduduk pada 2002, menjadi 55 juta atau 22,1 persen penduduk pada 2012.  

Sepuluh tahun yang lalu jumlah situs web hanya 3 juta, maka kini sudah mencapai 555 juta. Dulu rata-rata orang surfing hanya 46 menit per hari, kini sudah 4 jam per hari – nyaris setengah jam kerja habis di dunia online.  

Memang, Indonesia masih mempunyai persoalan serius dengan bandwith– seperti negara-negara berkembang pada umumnya. Tapi banyak yang optimis bahwa pengguna internet di Indonesia akan terus naik secara signifikan. Krishna Zulkarnain, Country Marketing Manager Google Indonesia, misalnya, yakin bahwa tahun 2013 jumlah pengguna internet di Tanah Air akan bertambah menjadi 82 juta dan mencapai 100 juta pada 2015.  

Hal tersebut bukan isapan jempol belaka. Apalagi, saat ini orang berinternet tidak hanya via desktop, tapi juga perangkat mobile yang makin beragam, mulai dari laptop, ponsel, hingga PC tablet yang populasinya makin banyak di pasaran. Berbagai perangkat tersebut memungkinkan orang bisa menjejalah internet kapan saja dan di mana saja. Dunia maya pun semakin nyata. (Burhan Abe)

The Lobby – Late Night Lounge Bar @ Nusa Dua Beach Hotel & Spa

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Nusa Dua Beach Hotel & Spa continues to innovate and invigorate the local hospitality landscape, with the launch of The Lobby. This chic lounge bar is the only in the Nusa Dua area to serve spirits, cocktails and other drinks until 2.00am, providing its valued guests as well as visitors and residents with another quality food & beverages option to join its existing seven.  

Renowned Indonesian architect and interiors experts Hadiprana oversaw the design. The firm, known for its use of cultured and crafted spaces, recently opened an office in Bali.  

As such, The Lobby incorporates authentic Balinese touches in a lounge bar and veranda setting, with an ergonomically sensitive interior. This extends onto a visually striking outside area where visitors can enjoy the chilled ambience and evocative views over the resort and the ocean. “The idea behind The Lobby was to create an upscale venue where specially created beverages can be savoured in a comfortable and beautiful environment,” said Urs Klee, General Manager.  

“In The Lobby, Balinese tradition gels with contemporary lounge ambience, and warm wooden design flourishes mix with quality art,” he added. “Vibrant colours and our own carefully crafted music and backdrops adapt to the different moods of the day, with the charm and soul of Bali surrounding visitors.”  

Importantly, The Lobby offers a stunning range of beverage options and services, provided by Fling International Bar Services. These include a bespoke cocktail list focusing on homemade and fresh local ingredients highlighting aged Caribbean rums and a variety of fresh and trendy cocktails. The afternoons will see a selection of freshly prepared juices and smoothies.  

Fling International Bar Services is a team of professional bar developers and hospitality operators dedicated to the improvement of bartending, hospitality training, bar operation and drinks service world-wide. In summer 2011, Flings International’s award-winning team designed the menu and trained the staff at Nusa Dua Beach Hotel & Spa.  

The bespoke cocktail list will focus on homemade and fresh local ingredients offering a focus on well-researched classics with a twist such as cherrywood-smoked Manhattan, Two Islands Ice Tea and Nusa Dua punch. The afternoons will bring a selection of freshly prepared juices and smoothies.

“Apart from a great selection of cocktails and smoothies, Nusa Dua will have one of the finest collections of spirits in the Balinese scene, making it the trendy and sophisticated, to-see-and-to-beseen venue,” said Wilkinson.  

The Lobby is open daily from 11.00am to 2.00am with live DJ performances every Thursday and Satruday starting at 9.00pm onwards. Reservations are recommended to +62 (361) 771210.  

The Nusa Dua Beach Hotel & Spa is the pioneer of luxury accommodation within the Nusa Dua area. This 5-star diamond resort, which has been welcoming kings, queens, presidents and other dignitaries since 1983, completed a multi-million dollar refurbishment in December 2011 and now boasts an extensive range of rejuvenated rooms and facilities while still retaining the Balinese heritage but with a new feel. Nestled within beautifully landscaped gardens, the resort, with its 382 guestrooms and suites, features all the elegance of a Balinese palace, while offering every modern amenity and convenience of a luxurious getaway.  

The Nusa Dua Spa is impeccably designed to highlight its rich Balinese tradition through ambiance and a variety of indigenous treatments. Dining at Nusa Dua Hotel & Spa is an epicurean journey with a choice of five restaurants and four bars under the control of an award-winning culinary team. From a casual beachside setting or intimate dining for two, the resort favors any request and desire. The International, Western, Asian and Balinese cuisine highlight signature menus to define each restaurant. The venue choices for special events are endless; from a traditional ballroom resembling a kingdom palace to executive meeting rooms or tropical gardens.  

For more information, please visit www.nusaduahotel.com.

Jordi’s Manifesto – The Authentic Degustation Menu from Lobo

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The Ritz-Carlton Jakarta, Mega Kuningan welcomes Jordi Bernus as a part of the Ladies and Gentlemen as the new Chef de Cuisine for Lobo. The Catalan-born Chef ventured into gastronomic adventure that took him to some of the world’s most prestigious restaurant from Three Michelin Star restaurants such as elBulli, Enoteca Pinchiorri and One Michelin Star restaurants Drolma, Via Veneto to El Raco d’en Freixa. Jordi’s rich experience is exclusive to his innovative cooking skills, which surely are refined assets in reinventing Lobo and enlivening the senses of each guest with every bite.  

Lobo proudly presents an authentic degustation set menu starting January 2013 crafted by our very own gastronomically innovative Chef. Lobo will provide a 6-course degustation menu at IDR 850,000++ which introduces inventively tasteful dishes from a surprising appetizer referred to as Amuse bouche to eclectic dishes such as the Duet of oyster and foie gras tartar with cardamom foam, Japanese escargots with essence and dashi broth, Tandoori chicken wings with aerial ricotta and more. The set menu is then finalized with Chef Jordi’s creamy invention of the Passion fruit with crema catalana and tempura chocolate, which will tantalize that sweet tooth.  

Guests can also enjoy the 8-course degustation set menu at IDR 1,050,000++ per person, which includes some of Chef Jordi’s signature dishes from Amuse bouche to his Pan fried foie gras with forest greens, Duet of atlantic oyster (lemon foam/rockerfeller), Escalope of veal with tomato tartar, Polenta gnocchi which he crafted as a tribute to elBulli. Slow cooked egg with truffle-porcini foam, also the Red snapper in lemongrass broth and four tantalizing Venison dishes served in tartar, loin, royal to cappuccino style that promises to surprise your taste bite and more. Chef Jordi’s Whites dessert is known to be a truly refreshing closing to the set menu that gives the taste of coconut ice cream, fresh yogurt and white chocolate for your indulgence.  

As the new Chef de Cuisine, Chef Jordi promises to divine our taste buds with his creations. Jordi’s love of diversity and exploration are reflected within his dishes, which has been known to be ingeniously succulent with a burst of new and refreshing flavors with the use of only premium ingredients and the freshness of culinary classics at Lobo.  

For more information and reservation, please call + 62 21 2551 8881.

Jakarta: Six Degrees

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Indonesia’s capital is transforming itself into a more creative megapolis. Six locals tell us who’s making a difference.” (Aulia R. Sungkar)

Burhan Abe

Occupation: Editor-in-Chief Business: MALE Digital Interactive Magazine  

“Jakarta is a growing metrosexual city”  

Burhan Abe helms a new digital magazine, MALE. From the name, people can be assured that the magazine is designed for male readership. “Yes, it’s true, but I know quite number of women who enjoy reading it, as we also design the magazine for partygoers looking to find the city’s happening hangouts,” he says.  

The magazine’s sensual appeal has led to mixed reviews from the public, but Abe doesn’t see this as an obstacle. Jakarta has turned into a metrosexual city, and the people are becoming more tolerant and open-minded, says the guy who enjoys chilling out at a coffee shop with his gadgets around.    

Dianah Ng

Occupation: General manager, marketing & sales Business: Pazia  

“People are building a destination for their IT lifestyle”  

Dianah Ng has played an important role in running dozens of Pazia Shop IT retail chain outlets, operating under Indonesia’s giant IT company Pazia Pillar Mercycom. There are dozens of Pazia Shops across the country, each selling various gadgets from several top brands. It’s the only IT store in Indonesia featuring a café to hang out inside, and the one in Plaza Indonesia, Jakarta, is indeed one huge venue.  

“It’s an IT lifestyle destination as we want to provide customers with a comprehensive IT shopping experience,” says Ng, who is always on the go, and sampling various international authentic dishes is what she often enjoys in her leisure time.      

Dave Graciano

Occupation: F&B consultant

Business: Wolthers-Graciano (F&B consultant – hotel management)

“Wine is becoming lifestyle in this city”  

Guests are greeted by a European atmosphere infused with Asian hospitality as they enter Vintage Wine & Grill on the outskirts of Jakarta. It’s a great concept created by Dave Graciano, an F&B consultant who is also known as a wine expert.  Graciano designs various concepts of wine and dine establishments in Jakarta. According to him, the city is always thirsty for new creative concepts.  

Absolut Vodka

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Melakukan dengan Cara Berbeda

Diluncurkan di kota New York pada tahun 1979, Absolut vodka telah menciptakan revolusi baru dalam dunia vodka. Hal ini didukung dengan warisan kebanggaan Swedia yang telah berusia 100 tahun yang berasal dari sang penemu yaitu Lars Olsson Smith, Absolut vodka kini merupakan vodka premium nomor satu di dunia.    

Bahan mentah untuk Absolut semua berasal dari satu sumber: Åhus, yang terletak di selatan Swedia. Setiap produk Absolut  juga diproduksi di sini sehingga mempermudah pengawasan penuh untuk setiap tahapan proses. Sumber mata air untuk Absolut berasal dari mata air Åhus sendiri. Disaring secara alami melalui bedrock selama ribuan tahun membuat air murni disini memiliki karakter lembut dan nikmat.

Winter wheat sebagai bahan baku juga berasal dari ladang di sekitarnya dan memberikan Absolut karakter rasa unik. Meniru metode pertama yang digunakan oleh Lars Olsson Smith pada tahun 1879, proses penyaringan berkesinambungan hingga ratusan kali menghasilkan intisari yang sangat murni.  

Visi Baru dalam Pembuatan Vodka

Absolut Elyx merupakan visi baru yang berasal dari Absolut dalam hal pembuatan vodka. Absolut Elyx terinspirasi oleh kecintaan yang sama atas metode yang terunggul. Produk ini berasal dari substansi yang nyata yang memperkenalkan visi baru dalam pembuatan vodka.

Absolut Elyx terbuat dari 100% bahan-bahan alami. Vodka ini diproduksi secara bersamaan, terbuat dari hasil panen dari satu ladang winter wheat yang sama. Setiap hasil produksi dapat dilacak dari benih hingga botol. Absolut Elyx merupakan puncak dari tradisi pembuatan vodka dan semangat orang Swedia selama ratusan tahun.  

Gandum dari Satu Daerah

Setiap seri produk vodka Absolut Elyx terbuat dari hasil dari ladangwinter wheat Swedia yang dipanen dalam tahun yang sama. Gandum ini berasal dari satu daerah bernama Råbelöf yang memiliki salah satu jenis tanah terbaik untuk menanam gandum di Swedia.

Gandum yang ditanam di Råbelöf mengandung jumlah air yang tepat dan kadar protein serta zat tepung yang seimbang untuk memproduksi vodka dengan kualitas tertinggi. Setiap hasil panen selama setahun menghasilkan satu set produk Absolut Elyx.  

Untuk Rasa Murni Alami

Keahlian penyulingan yang dihormati turun temurun dipraktekkan di pabrik penyulingan tua milik Absolut di Åhus, di mana bahan mentah vodka diubah menjadi vodka Swedia terbaik: Absolut Elyx. Proses penyulingan tradisional unik yang menggunakan satu unit alat proses penyulingan berkesinambungan terletak di jantung pabrik penyulingan ini yaitu Column 51. Seluruh alat ini terbuat dari tembaga yang berasal dari tahun 1929.

Turkuaz – Authentic Turkish Kitchen

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Turkish Jewel in The Heart of Jakarta

WITH the rise in popularity of Turkish cuisine, Turkuaz is designed to be one of the leading restaurants in offering of a truly memorable authentic dining experience. Opened in July 2011, the essence of true enjoyment of the dining experience is influenced by the food, service and ambience which are found in this restaurant.  

Turkuaz – Authentic Turkish Kitchen, named after Mediterranean oceanic blue colour, opens for lunch and dinner, offers authentic Turkish cuisine, lead by Proprietor and Head Chef Sezai Zorlu, a visionary and innovative Turkish chef.

Outstanding dedication and an endure love of Ottoman cuisines are the understatement excellence that Chef Sezai Zorlu demonstrated during his 20 years culinary experience. Chef Sezai Zorlu is excited to continue to share his cuisine in his new restaurant, knowledge, skills and undoubted expertise with everyone in Jakarta.  

Situated on Jalan Gunawarman No. 32, Kebayoran Baru, Turkuaz is a restaurant with modern elegant Turkish décor that is suitable for bothformal and casual dining experience. A combination of the colours – blue Turkuaz and grey – along with a colourful and stunning Turkish chandelier give the restaurant being like an art gallery, while watching your bread freshly baked in the wood oven. ”The richness and depth of our culture and customs are reflected in the atmosphere in our restaurants and our aromatic food that is cooked with passion from age-old recipes of Ottoman Empire handed down through generations” explained Chef Sezai Zorlu.  

Menus at Turkuaz include the vast culinary influences of the Ottoman times, prepared with Ingredients are specially imported from Turkey and Middle East and are chosen with the utmost care, to ensure that the healthiest, freshest and finest produce are used in the preparation of enticing cuisine served with a stylish presentation.  

Sezai Zorlu, Turkish cuisine ambassador in Indonesia since 1999 serving the people of Jakarta, will showcase his culinary skills as he transforms fresh ingredients, herbs and spices into tasty, healthy and sumptuous dishes.  

Turkish food lovers will relish on the signature dishes such as Lamb Shank, overnight wood oven baked fork tender shank of lamb, and Adana Kebabs freshly minced beef, lamb or chicken with chili paste spices char grilled on skewers served with icli pilav. Other favorites that will whet the appetite include Yayla Kebab, Kofte’s on sautéed lavas bread, dry chili & homemade yoghurt garlic sauce, and Sis Kebabs, overnight marinated fillets of beef, lamb or chicken cubes char grilled on skewers served with icli pilav.  

Guests may round-off the meal with a selection of sweet Turkish desserts as the must-try is the popular Baklava, baked layers of fillo pastry with butter and pistachio sweetened with original homemade syrup and Rice Pudding, wood oven baked creamy cold rice pudding as well as Turkish tea or coffee to conclude the culinary journey. In addition, a variety of flavored Nargile (Sheesha) is available to enjoy for a complete Turkish experience.  

Tulip Private Room

Tulip Private Room is beautifully designed to complement the restaurant which accommodates up to 8 people comfortably or even a friendly 10, the perfect place for family get-together, business meetings or dinner parties.  

This turquoise color dining room is elegantly decorated with charming blue chandelier that suit perfectly with the dark brown wooden ceiling and tulip ornaments on one wall. The Mediterranean window overlooking the colorful chandelier of the restaurant adds to the whole experience as if you are in a Mediterranean dining room.  

Outside Catering Services

Turkuaz Outside Catering Services offers a truly memorable dining and catering experience with fresh cooking at the convenience of your own venue for special occasions. Ingredients are brought in with utmost care to ensure the healthiest, freshest and finest produce are used and grilled to perfection in front of guests to create delightful dishes. Delectable authentic Turkish kitchen, freshly prepared food, personalized service is Turkuaz all about.  

Opening Hours

Sundays to Thursdays : 11.30am – 10.00pm (last order)

Fridays and Saturdays : 11.30am – 10.30pm (last order)  

Please call 021 7279 5846 or 021 7279 5853 for reservations.

Chef Sezai Zorlu

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Passionate Head Chef & Owner of Turkuaz – Authentic Turkish Kitchen

Chef Sezai Zorlu, Head Chef and owner of Turkuaz – Authentic Turkish Kitchen, has a long and distinguished journey in culinary world, also known as the ambassador of Turkish cuisine in Indonesia since 1999. Coming from a small town called Iskenderun, South East of Turkey and surrounded by fine food his entire life has made his love to food grown stronger since early age. Growing up with 4 brothers, some of them had to help his mother and grandmother in the kitchen. The magical hands of his mother and grandmother have transformed simple dishes that use only few ingredients into an amazingly tasty dish as the food are cooked passionately with love for the family.

“Eating is a joyful event for families in Turkey and we spend hours on a daily basis, eat slowly and chat about the day events, because this is where everyone get together to see each other as a family after a long day of activities,” he explained.  

The love for food he earned from his mother and grandmother allowed him to learn cooking in every aspect and decided cooking as profession. In addition, his experience during military time where he became the personal assistant of General’s wife, who was an excellent cook, also added even more to his culinary knowledge.  

For Chef Sezai Zorlu, food is about life, “We have a say in Turkey, the way that pass to your heart will pass through your stomach, so you cannot live and love without good food,” he mentioned. The love he has for food had started from the family stays until now and will never go away because those are the childhood memories, the most beautiful and enjoyable moments in life with the family that could never be erased.  

Chef Sezai Zorlu is a charismatic individual who has never taken his success for granted and possess a remarkable work spirit. In 1995 he moved to Singapore to work with his father in his 4 Turkish restaurants.  

This gave Chef Sezai Zorlu chance to elevate his cooking skills and knowledge from his father, who worked as a chef for the royal family in Saudi Arabia. In 1999 he had the opportunity to move to Indonesia and started to introduce his hometown Turkish cooking. His culinary reputation and quality had been recognized since then where he cooked for high profile people such as ambassadors, ministers and Presidents of Indonesia.  

Guests may round-off the meal with a selection of sweet Turkish desserts as the must-try is the popular Baklava, baked layers of fillo pastry with butter and pistachio sweetened with original homemade syrup and Rice Pudding, wood oven baked creamy cold rice pudding as well as Turkish tea or coffee to conclude the culinary journey. In addition, a variety of flavored Nargile (Sheesha) is available to enjoy for a complete Turkish experience.  

After 12 years of living and working in Indonesia, he decided to pursue his dream to open his own restaurant. To reminisce his childhood memories, he serves simple comfort village food and keeps the ingredients fresh without disturbing the cooking process.

“We let the ingredients do their job, we cook with personalized touch, love and respect to the ingredients that at the end creates a character to the food. You cannot disrespect and play with the process because this is how it is supposed to be done, if you play with the process then you are not going to end up with the same result.”  

Majalah Digital Interaktif: Play with Your Finger!

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MENGOMSUMSI media dalam format digital menjadi pilihan yang menyenangkan saat ini. Apalagi dengan makin banyaknya fitur-fitur yang interaktif dan menghibur, termasuk majalah MALE yang ada di tangan Anda saat ini.  

Yang menarik, Anda hanya menghabiskan sedikit waktu di awal untuk men-download, selanjutnya Anda bisa membaca majalah ini kapan pun tanpa perlu online.  Membuka-buka halaman MALE pun menjadi sangat mudah. Selain tersedia navigasi yang melihat keseluruhan halaman, di daftar ini, Anda tinggal mengklik judulnya, langsung terhubung dengan artikel yang Anda inginkan.  

Tampilan artikel MALE di aplikasi ini memang sangat interaktif dan dinamis. Play with your finger! Cukup gerakkan jari Anda ke atas atau ke bawah untuk membaca artikelnya.  

Membaca majalah bukan satu-satunya hal yang bisa Anda lakukan di sini! Karena di aplikasi ini, Anda bisa menikmati foto-foto tentu saja, bahkan video, mulai dari Behind The Scene, hingga thriller film yang diulas. Semua isi (artikel dan foto) media cetak bisa direplikasikan ke format digital, termasuk iklannya, dengan segala potensi interaktifnya. Menarik, bukan?

Majalah de digital interaktif memang barang baru di Indonesia. Bahkan ada yang berpendapat, pasar majalah dengan format ini di Indonesia belum matang, tapi menurut kami ini hanya persoalan waktu, apalagi dengan makin membaiknya kualitas koneksi Internet di Indonesia.  

Josh Gordon, ahli periklanan di bidang online, meramalkan bahwa format baru ini dalam waktu yang tidak terlalu lama akan makin mendapat tempat tersendiri, bahkan mengalahkan online yang konvensional.

Digital magazines can win and keep advertisers by creating interactive experiences for readers, not just delivering impressions and clicks,” tukasnya.

Selamat menikmati!  

Burhan Abe

Editor in Chief MALE Digital Interactive Magazine