Executive Chef Luke MacLeod
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!