Impact Publications : MICEBTN-68
Page 20 • MICEBTN - SEPT-NOV 2017 BALI, InDOnESIA BALI, InDOnESIA Bali opens Indonesian cook school Indian weddings likely to boom It’s not only Australians who flock to Bali for weddings. Inspired by popular books, wedding maga- zine reports and social media a growing number of Japanese, New Zea- landers, Germans, Amer- icans, Swiss and others are availing themselves of Bali’s international renowned wedding services. Indians also are becoming more interested, some of them looking to a blend of traditional Indian and Balinese – the two cultures have many similarities and sympathies. Recently Indonesia’s tourism min- istry hosted four wedding planners from India on a familiarisation trip to Bali and Yogyakarta, along with PCOs and other MICE specialists. Feedback from the four was very positive. India is a big source market for Bali and Indonesia overall. The ministry is targeting around 546,000 Indian visitors this calendar year. Bali’s Ngurah Rai International Air- port has direct flights from Mumbai and Chennai; a Kolkata link starts early October. VISITORS to Bali now can learn the fundamentals of Indonesian cuisine at the Cooking School at Rimba Jimbaran Bali by Ayana. Specialising in hands-on au- thentic Balinese cooking ex- periences, guests use fresh locally-grown ingredients and exotic local produce. The cooking school is housed in a contemporary open-air structure and boasts eight gas cooking stations and a central communal table crafted from recycled sailing boat timber. Guests can choose either a simple cooking class, or an immersive experience which includes a dynamic market tour to the local market and Balinese offer- ing ceremony. In both cases, the cooking class begins with guests choosing one appetiser and one entree to pre- pare from a chef’s selection, ensur- ing they’ll leave Bali not just with a swag full of souvenirs, but with the ability to prepare delectable Balinese specialties for friends and family at home. Quintessential dishes include gado gado, tum bebek (minced duck in banana leaf), sate lilit or (beef and prawn satay), pepes ikan (grilled snapper wrapped in banana leaf), and seafood nasi goreng. Participants will also learn how to make two staple foundations of Balinese cuisine including Balinese Sambal and basic spice paste or base (bumbu genep). Each class includes a welcome drink, a tasty lunch, a certificate... and bragging rights.