What chefs say

Six tal­ented toques share how they put their own twist on lo­cally made cheese.

Epicure - - FEATURE -

Re­nais­sance Bali Uluwatu Re­sort & Spa

A big sup­porter of lo­cally pro­duced cheese, ex­ec­u­tive chef Christo­pher Smith fea­tures them in the re­sort’s in­ter­na­tional all-day din­ing res­tau­rant, Clay Craft, in­clud­ing a lav­ish cheese dis­play on the break­fast buf­fet. “I be­lieve the cheese­mak­ers in Bali are pro­duc­ing fan­tas­tic prod­ucts. I’ve re­ceived good feed­back from our guests. Our di­rec­tion is to ‘go lo­cal’ for as many prod­ucts as pos­si­ble and I am su­per happy to see the way the cheese in­dus­try is evolv­ing here,” says Smith who is a huge fan of Bali Alm’s Ro­madur cheese for its creamy, jelly-like tex­ture with salty note.

The re­sort serves cheeses such as Brie, Manchego, Til­siter and Boc­concini, which are sourced from three lo­cal pro­duc­ers: Bali Alm, Camilla Moz­zarella and Pasti Enak. Cheese-cen­tric dishes on Clay Craft’s à la carte menu in­clude Grilled Hal­loumi with Chorizo Sausage, Bagel and Rocket Pesto as well as a savoury Baked Camem­bert with Grilled Pear, Pro­sciutto, Tomato Chut­ney and Sea Salt Crack­ers.

Hy­att Re­gency Bali

“We’ve been sourc­ing for high qual­ity and re­li­able cheese pro­duc­ers that we can part­ner with. Luck­ily, we found Bali Alm and Gioia Cheese whose prod­ucts matched beau­ti­fully with our con­cept,” states ex­ec­u­tive chef Na­dine Waechter-moreno. The Switzer­land na­tive has worked with Hy­att since 2008, in­clud­ing a stint as chef de cui­sine of Park Hy­att Tokyo. The chef uses Ro­madur, Hal­loumi, Herbes de Provence, and goat cheese at Hy­att Re­gency Bali. “Our Pro­sciutto and Bur­rata Pizza is one of our most pop­u­lar piz­zas along with the Bur­rata as an ap­pe­tiser,” ex­plains Waechter­moreno. The re­sort has two din­ing op­tions, Omang Omang of­fer­ing com­fort food, and Piz­zaria, a charm­ing beach­front Ital­ian res­tau­rant.

Ay­o­dya Re­sort Bali

Ex­ec­u­tive chef Mit­suaki Senoo over­sees 10 din­ing venues at Ay­o­dya Re­sort Bali, on top of ban­quet, in-room din­ing and the club lounge. Senoo cur­rently leads 150 chefs and kitchen staff and works with lo­cal cheese pro­duc­ers like Gioia Cheese, Bali Alm and Mas­simo. “Their qual­ity is high and most im­por­tantly, their prod­ucts are fresh. There is no rea­son to im­port when you have ac­cess to good qual­ity cheeses such as these,” says Senoo.

Ra­clette, Hal­loumi, Bur­rata, Scamorza, Pro­volone, and Pecorino are widely used by the re­sort’s din­ing venue. One of Senoo’s sig­na­ture dishes – and a guest favourite – is Sa­ganaki Greek Style Hal­loumi & Scamorza.

Potato Head Beach Club

Known for cham­pi­oning lo­cal prod­ucts and zero waste, Potato Head Beach Club has been work­ing closely with two Bali-based cheese­mak­ers for the last two years. It gets yo­ghurt, Hal­loumi, Camem­bert, Blue cheese and Ro­madur from Bali Alm. A ship­ment of freshly made Moz­zarella, Strac­ciatella and Ta­leg­gio ar­rives from Gioia Cheese each day. “Moz­zarella from Gioia Cheese is ex­cep­tional. It's fresh, creamy and has just the per­fect tex­ture,” ex­plains ex­ec­u­tive chef Wayan Kresna Yasa.

Star dishes in­clude the Salami and Parma Ham Pizza and Wild Mush­room and Goat Cheese Pizza.

Alila Seminyak

Since open­ing its doors in 2015, Alila Seminyak has shown its com­mit­ment in us­ing lo­cal prod­ucts for their gourmet fare. Lo­cally made moz­zarella is used in the re­sort’s Pizza Margherita, sig­na­ture Beef Burger, pasta, and cheese plat­ter. Break­fast at the stylish beach­front Seasalt al­ways comes with a tempt­ing dis­play of cheese such as Brie, Camem­bert and the in­cred­i­bly dreamy Triple Cream Camem­bert Cheese. The lat­ter is ex­ec­u­tive sous chef Ngu­rah Heru Wi­jaya per­sonal favourite. “We work closely with Pasti Enak. They cre­ate unique prod­ucts such as Sake Kasu Cheese or Rahu Cave Aged Cheese with Co­conut Ash coat­ing,” he shares.

The Ritz-carl­ton Jakarta, Pa­cific Place

Rizky April­iana, head chef of PASOLA Jakarta, gets a lot of pos­i­tive feed­back on one of his res­tau­rants dishes - the Bur­rata cheese. The Bur­rata comes from Camilla Moz­zarella and is made with herb dried toma­toes, crispy potato skins and tamar­illo chut­ney. The ho­tel’s all-day din­ing res­tau­rant also re­ceives Cac­ciotti from a cheese ar­ti­san in Lom­bok and Camem­bert from Bali Alm.

Ay­o­dya Re­sort Bali

Re­nais­sance Bali Uluwatu Re­sort & Spa

Hy­att Re­gency Bali

Potato Head Beach Club

Alila Seminyak

The Ritz-carl­ton Jakarta, Pa­cific Place

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