Last Friday we had a visit from our partner Rougié, a food supplier that already well known with their high quality of Foie Gras, Geese and Duck’s products. They brought their culinary advisor Chef Jocelyn Deumie.   At KO Japanese Restaurant, Chef Jocelyn gave us a cooking tips and knowledge of recipes using the world’s #1 Rougié product, foie gras. In front of our chefs, culinary adventurer and guests, Chef Jocelyn who is based in Kyoto Japan, demonstrated the fusion recipe foie gras in Japanese…Continue Reading “Rougié Cooking Demonstration at KO Restaurant” →

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Crab has a sweet and intense flavour. We can use it in salads, sandwiches, soups, pasta or stir-fries. Alter to suit your taste! Find the distinctive Italian dishes with crab this December at Bella Cucina. Splurge on flavor and taste with our chef’s pick for the best lobster dishes that include traditional favorites like Asian lobster salad, Jimbaran Bay deep fried lobster, or Cantonese style lobster. This December at Jimbaran Gardens. Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is…Continue Reading “December Dining Delight” →

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Chef Wayan & Chef Made from Intercontinental Bali Resort just finished 3 days of culinary training at Fivelements on raw living food plant based cuisine.   The signature course from Fivelements is Cuisine for Life™, it is an inspiring raw food culinary programs for health, beauty and longevity. In that course we will study about the art and science of healing cuisine. Fivelements is a company co-creating holistic healing destinations. Located in the heart of Ubud, surrounded by the rice field and natural environment, this…Continue Reading “3 Days Sharing Knowledge at Fivelements” →

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