Christmas time always gets me into the reflective mood. As the year is about to end, I look back on what has transpired. And oh what a tumultuous year it has been. And we have all survived it… And with flying colors, I might add.
Month: December 2016
Craving for something simple yet super tasty this holiday season? Our junior chef Revo have got you covered.
CHRISTMAS IS a very important time for Revo to spend with his family. Being the one driven to cooking, the family would celebrate the holiday gobbling up Revo’s creations.
“I would cook up a storm and just serve whatever I can to my family. That’s the tradition in my family and that’s how I celebrate Christmas. The most important thing in any celebration in my family has always been food,” said the young chef.
Revo listed salmon gravlax and roast beef as his favorite Christmas dishes. “I love these dishes because I enjoy making them. When done right, they are amazing.”
“Another reason is, as a kid living in Jakarta, there is never an appropriate time to eat roast beef or gravlax. By having them during Christmas, I get a glimpse of how people celebrate Christmas in other countries and the difference in culture which I greatly enjoy,” he explained.
Revo has loved food for as long as he can remember. When he was 8, he started to get into cooking; a year later, he won a little cooking competition hosted by the winners of Junior MasterChef Australia, boosting his drive immensely.
In 2014, he participated in the Junior MasterChef Indonesia competition, which provided him a launch pad to fame. Nowadays, the 13-year-old is busy running REVOlution Kitchen & Private Dining and hosting web cooking show at KokikuTV.
On this occasion, Revo shares with us a recipe for Chicken and Veggies. “It’s roasted chicken with veggies and garlic bread. The reason why I wanted to cook this dish was because of its simplicity.”
“A good roast chicken that’s neither light not heavy, served with a warming yet refreshing vegetable stew and crisp garlic bread to bring everything together; this would go well in any where!”
Chicken and veggies
1 pc Whole chicken
(2 breasts, 2 thighs)
2 pcs Carrots
4 pcs Mushroom
2 pcs Cherry tomatoes
100 g Spinach leaves
100 g Lettuce
3 pcs Shallots
2 pcs Garlic clove
50 g Butter
5 pcs Radish
To taste Salt, lemon, oil
Garlic bread (optional)
50 g Butter
1 pc Garlic clove
2 pcs Thyme sprigs
To taste Sea salt
- Pat the chicken pieces dry and then season with sea salt on both sides. Heat the pan on medium heat and add oil with a high smoke point such as sunflower oil till it coats the entire surface of the pan.
- Lay the chicken in with the skin side down and add garlic and thyme. Check it occasionally but only turn when it’s golden brown and crispy. After turning, add 25 grams of butter and then baste the chicken for about 1 minute.
- Transfer to a tray along with the pan juices, but make sure the chicken is skin side up in order to get a crisp skin. Put in an oven for about 5-8 minutes at 180 degrees centigrade. Depending on the size of the chicken breasts and thighs it may take less or more time. After the chicken is done, leave it to rest for at least 4-5 minutes.
- While resting the chicken, make a quick vegetable stew for an accompaniment. Add some sliced shallots and garlic to the pan used to sear the chicken and add extra oil if needed. Sauté until aromatic and then add chopped carrots and salt, then cook for a further 1 minute. Add water to cover the carrots and lead to cook until the carrots are half cooked.
- Add 10 grams of butter, thyme and quartered radishes, then shake the pan to emulsify the butter and the water. Once carrots are 3/4 cooked, add halved cherry tomatoes, then the spinach along with some sliced lettuce. Toss the pan, add the remaining 15 grams of butter and some more water. Cook for 30 seconds to 1 minute to bring the ingredients together and then finish with some more seasoning and a squeeze of lemon juice.
- To make garlic bread, cut the baguette lengthwise. Cut the garlic in half, dip it in salt to draw out the moisture and then rub the bread’s cut surface and crust. Brush each half with 25 grams of butter and a sprig of thyme that has been picked. Add more salt and then transfer to an oven preheated to 180 degrees centigrade until the butter is melted and the surface is a light golden brown.
T: +62 21 98207006,
+62 21 97841936,
Christmas is the best time in the year to gather the whole family and get indulged with numerous delicious foods. Everyone has their own favorite holiday meal or treat, but there is an all time favorite for the whole family, ice cream! From kids to the elderlies, there is always room for this creamy goodness.
The joy is palpable at Gran Mahakam. Everything from lights in the lobby to food in the Le Gran Cafe is decked with White Christmas spirit.
WITH ATTENTION to detail, distinctly European architecture, beautifully appointed rooms, attentive and responsive service, Gran Mahakam pulls out all the stops for everyone’s favorite season: Christmas and New Year.
The hotel which is located in the southern part of Jakarta gives new meaning to the phrase of “White Christmas,” with decoration dominated in glittering gold, silver, and white as far as you can see. White paper flowers décor at the fountain area where you can capture the Christmas moment in a stylish way, an elegant Chandelier Christmas Tree with a beautiful ball ornaments of silver, gold and bronze and flower arrangement at the centerpiece in the lobby area. And most importanly, the food is just as cheery and merry.
“Almost every year, we use shades of white, silver, and gold for the season. The spirit of these colors would be translated into the food. All the food is infused with this spirit. Last year, we were more into gold while this year is more into silver and white. For the method and ingredients, we take inspiration from the west. As you can see, we use a lot of scallop, salmon, foie grass, and tenderloin,” said Gran Mahakam Director of Public Relations Debby Setiawaty.
She explained that the menu took two months to be developed and the chefs took serious approach to develop them.
“It is a fun experiment of trial and error. However, we have healthy obsession in creating good food.”
Buffet at Le Gran Cafe is decked with wide and festive selections for a huge feast. For apppetizer, try their Pan Seared Scallop with Grilled Vegetable Salad or Assorted Dim Sum. For main course go for Cream Lobster Bisque Soup with Prawn Dumpling, Black Angus Beef Medallion with Foie Grass and Ragout Mushroom and Nasi Daun Jeruk or Lontong Mahakam.
Dessert menu also reflect the spirit just as merrily in an array of traditional Christmas dessert of Pavlova Cake and Yule Log; enjoy the signature dessert Chocolate Melt with Vanilla Ice Cream.
The festivity continues throughout the New Year as Gran Mahakam serves food such as Lobster and Citrus Salad with Walnut Toasted in Endives Leave or Salmon Tartare for the appetizer, Roasted Lamb Rack Provencal with Cream Morel Sauce or the signature Indonesian Nasi Daun Jeruk or Lontong Mahakam for the main course. The delightful dessert of Black Beauty or Raspberry Mille Feuille is ready to be a crowd pleaser.
Anyone longing for the joy of White Christmas can find it here!
GRAN MAHAKAM HOTEL
Jalan Mahakam I No 8 Kebayoran Baru, Jakarta
T: + 62 21 7209966
Sensuous space, with an exotic feel, rich, layered textures, deep tones of red and soft ochres complemented with polished woods; Marco Riva’s newest restaurant is here to be a new favorite.
ALTO Restaurant and Bar is the newest addition to the Four Seasons Hotel. The luxurious hotel already had four restaurants and bar to entertain its guest.
The new outlet is located at hotel’s 20th floor terrace which is surrounded with the city’s panoramic views. The stunning interior is decorated by Alexandra Champalimaud.
Chef Marco spent several years honing his talent in Italy, where his family owned hotels along Lake Como, and other part of the world before making his way to Indonesia. Marco’s cooking is a cultural mix that changes seasonally but still recognisably authentic Italian. He is careful to keep experimentation fun without being violent.
“For me, chefs are artists. I have always admired the way they take raw ingredients and create something that wasn’t there before,” said the chef.
As the Executive Chef, Marco are assisted by the talented local talent.
“I worked in Indonesia back in 2005, and I always had a very good memory of the quality and skills of the chefs here. They’re not in it just for the job; they have passion and a desire to learn new skills.”
Alto will also be equipped with an outdoor terrace, encapsulating a prime city view with comfortable sofas inviting guests to unwind. An exclusive bar specially servicing the restaurant is also operational with premium cocktails and finest Italian wine – making it perfect for an aperitivo. For a more enclosed and private setting, a private dining room is accessible for occasions up to 10 guests.
ALTO, FOUR SEASONS HOTEL JAKARTA
Capital Place, Jalan Jend. Gatot Subroto Kav. 18, Jakarta
T: +62 21 22771888
Agung Gede, Executive Chef of the award winning Kayuputi restaurant at The St. Regis Bali Resort in Nusa Dua, declares his passion on mixing basic cooking method with attention to detail and a little bit of twist; translating the whole labor into extravagant art.
WHILE MOST OF US avoid being categorized as basic, Chef Agung Gede embraces the idea of basic. For him, mastering the basic is a must. He argued that someone should build a good foundation by mastering the basic.
Though many people would associate basic with starkness, Chef Agung is an exception. He is known for his expertise of turning something simple into extraordinary gourmet delights. No wonder that he is sometimes dubbed as culinary artist.
“The appearance, texture and taste of a dish is of utmost importance for me. My dishes often start out as sketches. I pour my ideas and inspiration for artistic food into food sketches meaning so I can design a full menu that is as aesthetically pleasing as it is delicious,” said a chef who list sate as his favorite food.
This is proven in his latest creation for the restaurant that hold the title of of Wine Spectator’s Best of Award of Excellence for six consecutive year. The Bali-born chef creates cold poached tasmanian salmon trout with chilled fennel velvet, citrus sour cream coulis, and sesame tuille. Another creation is yellow fin tuna tartar with strawberry salsa, balsamic pearls, iberico ham, and finished with strawberry gazpacho sorbet. Both of the dishes employ a basic cooking method combined with method modern cooking.
“The basic is the foundation. The modern cooking will deliver the presentation. Both complement each other. But without the basic, it would be nothing.”
Agung has always been passionate about food. His involvement in creating food seriously started as a ten-year-old joining a cooking competition. He created a simple dish of mung beans porridge. The twist in the dish were cinnamon stick and vanilla flavor. During high school, he used his skill to earn extra money. He continued to hone his skill auto-didactically before finally deciding to get formal education on it.
“At that time I actually was pursuing a career to be a policeman. I applied and was accepted. However, something get into my mind. My family is from military background and I think I must do something different. Why don’t I make myself better in cooking, I thought. I also got advise from my senior who already work in the hospitality industry and from that, the rest is history.”
For the future, he wishes that someday he could open his own boutique restaurant. The restaurant would be a showcase of love; his love to cooking, painting, and interior design. In short, realizing his passion for culinary and art.
RAPID FIRE ANSWERS FROM CHEF AGUNG
Apple. I always eat apple before I go to bed.
I would like to eat crocodile sate. I tried the lizard one and I’m wondering if crocodile taste as good as lizard.
Ideal dinner date?
Anything with sate as the menu.
Baked or fried?
Soup or salad?
Chicken breast or thigh?
Food on a skewer or tiny spoon?
I like sate so of course skewers.
Breakfast for dinner or dinner for breakfast?
Breakfast for dinner.
If you were stranded on an island with just one type of food, what would it be?
Ketupat because it last longer than rice.
The St. Regis Bali Resort
Nusa Dua, Bali
T: +62 361 3006786