Ex­ec­u­tive Chef Luke MacLeod

Exquisite Taste - - Up Close & Personal -

Talk­ing about fu­sion cui­sine, it can be a fu­sion of dif­fer­ent flavours from dif­fer­ent coun­tries, or a fu­sion of tech­niques from dif­fer­ent coun­tries. It has to tell sto­ries of where you’re from, it has to be co­her­ent. I do a lot of dishes with French tech­niques and In­done­sian in­gre­di­ents. I call my din­ner menu ‘Evolve’ be­cause fu­sion is when you put two things to­gether, shake them up and they in­ter­weave. Evolve – or merg­ing – is when the el­e­ments slowly come to­gether. Much like what I found: the longer I’ve been in Bali, the more Ba­li­nese my flavours have be­come. But if you try to make some cui­sine that you saw in a mag­a­zine, or some­thing that you just came up with, with­out any con­nec­tion to the dish or the tech­niques, that’s con-fu­sion cook­ing!

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