When my friend Tina invited me to a cacao ceremony in Ubud last weekend, I did not have to even think twice before saying yes. I imagined a chocolate fondue fountain in the middle of a beautiful garden with people…
Category: Terroir +
Although I am not technically in the Terroir program anymore, I can’t help but still take the role as a “terroirist” in Indonesia, surveying the distinct flavors and practices that make this archipelago so unique. One thing I know now…
In Bali, rice is not just the most important crop, it’s the livelihood of their entire culture. The Balinese culture is so intimately connected with wet rice farming that every ceremony relates to rice. Three times a day, the Balinese…
Last week I participated in Bali’s 60+ Earth Hour in Denpasar. If you don’t know what it is, Earth Hour is a global initiative where people and iconic landmarks will shut their lights off for one hour. It’s a simple…
image of Balinese woman and her Jackfruit Tree “This dish is jackfruit?!” This is something I’ve said more than once. Jackfruit is very common here in Bali and is one of the most versatile fruits in the world. This is…
Balinese cuisine is complex and involves several flavors at once. This post is dedicated to highlighting the distinct flavors of Bali, including key rhizomes and roots, nuts and seeds, herbs and leaves, and spices used in Balinese cuisine. For me, it’s…
Durian. It seems as though everyone who has tried this fruit has some heated opinions about it. And it makes sense because durian is one of those sensory experiences that is truly in the mouth of the beholder. I’ve heard from many SE…
I must be honest about something. I’ve been here exactly 4 months and I feel like I am just starting to like Indonesian food. Kind of. At home, I am used to eating fresh, simple food with only a couple of…