RAF­FERTY’S FOOD RULES

Five Star Kids - - COOKING -

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

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