Epicure (Indonesia) - - CHEF’S TRAV­EL­OGUE -

In Italy, I was able to get back to my Ital­ian roots and ap­ply that rus­tic style to my cook­ing. Work­ing with what I have and util­is­ing ev­ery part of the an­i­mal and vegetable changed my way of think­ing. Si­cily, which I con­sider a com­plete other coun­try, blew me away on a whole other level. Their love for the sea and how that comes through with ev­ery dish they make made a huge im­pact on me.

Cook­ing in Colom­bia (South Amer­ica) opened my mind to fire and the amaz­ing flavour it brings to ev­ery­thing. They cook food in the coals, on the coals and hang­ing by wire high above the coals. I also loved how they served a whole pig which is called Le­chon and stuffed with rice and veg­eta­bles. This cul­ture has al­ways in­spired me ev­ery time I re­turn to the coun­try.

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