Nusa Dua, Bali, Indonesia, July 2010,- The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali is recently hosted a number of journalists from Locator Press Agency (Food, Wine & Travel) from Russia. The journalists enjoyed The Laguna’s Epicurean Expeditions program specially curated by award-winning Balinese resort’s Executive Chef I Made Putra.
Mr. Anatoly Gendin Aleksandrovich, the Director of Locator Press Agency (Food, Wine & Travel) with his team, Ms. Irina Klimenko, Photographer and Mr. Victor Khabarov Nikolaevich, Photographer experienced a traditional Balinese Cooking lesson and followed by lunch at Café Lagoon at The Laguna, a Luxury Collection Resort & Spa, Nusa Dua, Bali. Prior enjoying this cooking class, The Laguna’s Chef Ridwan Isbani took them to experience a visit to the world of Balinese spices of lengkuas (Galangal root), serai (lemongrass), kunyit (turmeric), cengkeh (cloves) and many others at the traditional Pasar Badung (Badung Market), then continue exploring a local Jimbaran Fish Market to select fresh produce such as; mahi – mahi, kakap (snapper), padi - padi and engaging with the local Balinese in the market.
The journalists explored on how to make the basic Balinese spices which are famous in Balinese family at home. The culinary experience continued to make an indigenous Balinese appetiser – Sate Lilit (Balinese minced fish satay with sweet soya and chilli) and followed with the main course – Ikan Bumbu Kare (Stewed butter fish curry with steamed rice and Asian vegetables) and end with the exquisite dessert – Kolak (Simmered jack fruit, pumpkin and cassava in palm sugar liquid. It is an indigenous Balinese epicurean experience in Paradise…
Initiated by the Ministry of Culture and Tourism of Republic of Indonesia in cooperated with the Embassy of Indonesia to The Russian Federation, this media familiarisation trip program is specially designed to promote Indonesia in Russia as culinary tourism destination. During 11 days in Indonesia, the journalists are exploring the rich flavours of Indonesian cuisines includes Jakarta, Bandung, Yogyakarta, Bali, Lombok and many other destinations and all culinary experiences will be compiled into a personalised culinary guide book, which will be promoted to entire regions in Russia. Russian guests will discover the indigenous cuisines of Indonesia prior their visit and experience the destination.
The Laguna’s Epicurean Expeditions is part of The Luxury Collection program offer global explorers the chance to embark on indigenous culinary adventures designed by the award-winning chefs at each of The Luxury Collection’s distinct properties. Each one-of-a-kind epicurean journey has been individually crafted to reflect the rich culinary culture and local traditions indigenous to the destination. From personalized tours of Thailand’s local markets to private cooking lessons in the Mediterranean, Epicurean Expeditions offers guests a unique and authentic experience from some of the world’s most desirable destinations.
Global explorers looking for an authentic adventure in the midst of India are invited to join Executive Chef Vijay Nagpal at the ITC Maurya for a unique New Delhi culinary experience. Renowned for its Northwest frontier cuisine, the hotel’s Bukhara restaurant brings rustic flavors to life with a modern approach to traditional clay oven cooking. Named as one of the “Top 50 Restaurants in the World,” guests are invited to watch the exhilarating process of the ancient culinary art, followed by dinner at one of Asia’s finest restaurants.
For the global explorer looking to get in the kitchen, The Luxury Collection offers guests the opportunity to join several of its noted chefs for private cooking classes. The Blue Place Resort & Spa’s Executive Chef Alexis Lefkaditis expertly demonstrates how to make the country’s famous indigenous dish, Greek Mousaka, followed by a beachfront dining experience at Blue Door Taverna. A multiple recipient of Greece’s highest culinary honor, the “Golden Toque,” the chef uses only the best of local produce to create his Cretan menu. In addition, guests of The Grand Mauritian Resort & Spa, can join “Caribbean Chef of the Year” Stephane Brallet for a full culinary experience that includes a private bread and pastry cooking class, an introduction to the exotic spices, tropical fruits and wines of Africa, and a six-course dinner for two. To explore more Epicurean Expeditions, www.luxurycollection.com/epicureanexpeditions
