Bali’s a paradise island, not only for its gorgeous beaches, rich culture, and epic parties, but also for its scrumptious food, whether it be street snacks or fine dining.
From humble beachside bars to some of the swankiest fine dining institutions in Bali, the newly launched culinary food guide Flavours of Bali shows us how to DIY some of the island’s best drinks and dishes.
Just launched in May 2016, Flavours takes recipes from 85 of Bali’s most famous restaurants, bars, cafes, and hotels. If the concept seems familiar to you, it’s because the cookbook is actually the latest from the award-winning Flavours of Series under Smudge Publishing, which has covered most of Oz.
“Bali’s thriving food scene has never been so exciting. Whether you’re after seafood in Seminyak or coffee in Canggu, Flavours of Bali has the ultimate guide on where to eat, drink and stay so that every day is a new culinary adventure,” said Smudge’s Publisher Jonette George
Just a forewarning: some of the recipes look pretty challenging and are not necessarily for amateurs. For instance, we don’t know how soon we’ll be attempting the slipper lobster, leek woku, smoked potato from Merah Putih or even the deceivingly simple radish and tomato salad from Teatro Gastoteque—you would think a salad would be simple, but this one does require prepping two days prior, after all.
That said, seeing how involved some of these recipes are, sure make us appreciate all the work that goes into some of these amazing plates and we do enjoy them all the much more for it.
And, items like the classic kung pao chicken from Happy Chappy and the refreshing acai berry bowl from Sisterfields do seem a bit more achievable, so don’t worry, we will be cooking up some ourselves.
Just FYI, the book doesn’t come cheap at AUD80 a copy, but it’s HUGE and has beautiful artwork from a local illustrator, which makes it a worthy coffee table addition. Pre-order is available here.
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