RAFFERTY’S FOOD RULES
On a recent visit to the sublime Aman Tokyo, Rafferty commandeered his dad’s place to join me on one of its exclusive signature experiences: a private culinary tour of Tsukiji Market with one of the city’s most experienced sushi chefs.
While some might think looking at a bunch of seafood on ice and some high-end sushi wouldn’t be top of a child’s Tokyo to-do list, Rafferty was awed by the ‘fish ninjas’ – fishmongers slicing massive tuna with what looked like samurai swords – and the meal of revelatory sushi, which was consumed with the utmost reverence and etiquette by my junior gourmand in the chef’s tiny highend sushiya. In fact, Rafferty rated it as his favourite experience in Japan, knocking even Disneyland out of first place.
But it was at the divine Ayana Resort and Spa Bali where Rafferty’s culinary curiosity VOLUME 8 2017 was first aroused. Here, accompanied by one of the five star resort’s cooking school team, he received a multi-sensory introduction to the basics of Bali’s unique cuisine. After an incredible tour of colourful Jimbaran Fish Market and the nearby produce market, my chef-in-training donned a gleaming white toque and learned step- by- step how to prepare seafood nasi goreng (fried rice) and tum bebek (minced duck in banana leaf) for his first cooking class.
While it is still the most memorable of his cooking classes, and lit the foodie flame in my little kitchen wiz, he’s since whipped up spicy Massaman curry in Thailand, barbecued Norwegian- style fish cakes with one of Norway’s leading chefs, cooked up Singapore’s signature chilli crab, folded delicious dumplings in China and rolled sushi at sea. ADW www.ayana.com