Banyan Tree Ungasan in Bali achieves runner up position in MLA Black Box Culinary Challenge 2010 (Indonésie)
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Banyan Tree Ungasan in Bali achieves runner up position in MLA Black Box Culinary Challenge 2010 (Indonésie)
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Catégorie : Asie Pacifique - Indonésie - Expériences exclusives
- Récompenses, remises de prix, concours
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 16-11-2010
Banyan Tree Ungasan, Bali is proud to achieve runner-up position in the recent MLA Black Box Culinary Challenge 2010, held at Nikko Bali Resort and Spa from 5 to 6 November 2010. Organised by Meat and Livestock Australia (MLA), the competition is aimed at encouraging young professionals to work and compete in a team format, as well as display their skills and talents in an external catering environment. Established 14 years ago in Bali, the 2010 challenge brought together chefs from 12 of the top five star hotels and resorts from the island, competing for top honours.
Entering the competition for the first time, the team from Banyan Tree Ungasan comprising Chef de Cuisine, Mr Mandif Membramo Warokka, Chef de Partie, Mr Antonious Agung Suryandita, Commis, Deni Sugiarto and Demi Chef de Partie, I Putu Agus Subawayasa impressed the judges with their inspiring creations. Using the surprise ingredients that were presented in a black box, the team had to immediately prepare four courses based on the available cut of meat, limited amount of vegetables and herbs and spices.
In a true test of creativity and team work, the team started off with appetiser Tasting Australian “Amelia” Lamp Rump, cooked with pear chutney, herbs emulsion, candied tomatoes and organic greens. This was followed by soup dish Carrot Veloute, created with emborg cheddar cheese agnolotti, cumin froth and served with toasted foccacia. The main dish Australian Wagyu Beef Rump Two Ways featuring seared and braised Australian Margaret River wagyu beef, served with mielle feuille potatoes, carrot mousseline, braised radicchio, sautéed broccoli and oregano jus. The last dessert course Valrhona Statilia Soft Chocolate Cake was created with elle and vire cream cheese bavaroise, croustilliant and raspberry coulis.
All the competing teams were judged by a panel of overseas chefs, based on the criteria of creativity, presentation, taste and feasibility of operational execution. Exhilarated at their win, the leader of the team at Banyan Tree Ungasan, Bali, Mr Mandif Membramo Warokka said, “We are very honoured to achieve runner-up position in spite of us entering the competition for the first time, coupled with such strong competition. This achievement will certainly inspire our F&B team to push ourselves in dreaming up award-winning creations for our guests at Banyan Tree Ungasan.”
Recognised by Condé Nast Traveler USA magazine as one of the 45 best new hotels to open in this year’s “Hot List”, Banyan Tree Ungasan offers 73 stunning pool villas perched on the pristine southernmost cliffs. Located just 35 minutes by car from Ngurah Rai International Airport and the thriving beaches of Kuta, Seminyak and Sanur, the resort promises panoramic ocean views, effortless rejuvenation and unforgettable cultural discoveries for new and return visitors to Bali alike.
The jewel in its crown is Ju-Ma-Na restaurant, a unique addition to Bali's culinary scene with its novel cuisine, impeccable service and dramatic cliff-edge views of the Indian Ocean. A winning combination of degustation meals, themed dining events and a stellar wine collection has drawn celebrities, gourmands and the region’s ‘It’ crowd to regularly imbibe the modern ambiance tinged with Moroccan accents. Tamarind restaurant, set in the tranquil surroundings of the Banyan Tree Spa, serves a variety of wholesome dishes such as grilled prawns with tomato fondue, alongside a menu of Jamu herbal drinks inspired by traditional recipes, whilst Bambu restaurant will present popular international and Asian specialties, including Bali’s signature item, bebek betutu, a 25-spice roasted duck dished up tableside for two.
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