Step into a Balinese resort kitchen and you may spot a composting machine humming alongside a mortar and pestle, or see chefs scan QR codes to trace the origin of their herbs. In Bali, culinary innovation isn’t just about new gadgets – it’s about combining technology with tradition, and ensuring nothing goes to waste. For […]
Ask ten Indonesians to name the country’s best dish, and you’ll likely get ten different answers. Some will say rendang from West Sumatra, others will insist on soto with its endless variations, while spice lovers swear by Manado’s rica-rica. The truth is: Indonesia is too diverse for one answer. And that’s exactly its magic. BBTF 2026 embraces this culinary richness […]
In Bali, farming is more than work – it’s a way of life. From the UNESCO rice terraces of Jatiluwih to the volcanic slopes of Kintamani, traditional crops still shape the island’s rhythms. Once destined only for family kitchens and ceremonies, these ingredients are now finding new expression in the hands of Bali’s chefs. Red […]
In Bali, the most extraordinary meals are often prepared not in restaurants but in temples. Festival days transform entire villages into living kitchens, where food becomes both offering and celebration. At a Balinese odalan (temple anniversary), hundreds of dishes are prepared by the community – some destined for shrines, others for the long communal tables that follow. […]
In Bali, food carries meaning far beyond the dining table. Each day begins with offerings of rice, flowers, and fruit placed in small palm-leaf trays ( called yadnya sesa or mesaiban or ngejot ), reminding us that nourishment is first a gift to the gods. This sacred connection between food and spirituality shapes the island’s […]
Bali has always been known for its culture, traditions, beaches, temples, and art. But for many travelers, one among the lasting memory is on the plate. A fiery sambal, a sip of Kintamani coffee, the sweetness of local chocolate, or a simple meal shared under the full moon. This year, the Ministry of Tourism of […]
Indonesia’s kitchens never stand still. What was once humble everyday food – tempeh, jamu, or arak – is now stepping onto the global stage as superfood, wellness tonic, and modern cocktail. Across the archipelago, young chefs are reimagining traditional recipes with fresh eyes, creating menus that surprise without losing authenticity. Innovation here isn’t about abandoning […]
Did you know: From Field to Feast Rice terraces: Bali’s subak system shows food as landscape and culture, sustaining both farmers and rituals. Cocoa plantations: Sulawesi produces some of the world’s finest cocoa, now shaping bean-to-bar tourism. Coffee journeys: From Aceh to Toraja, Indonesia’s beans offer immersive tours from harvesting to brewing. Heritage farming: Revived crops like red rice […]
Did You Know? Nothing is wasted. In many village kitchens, leftover coconut husk is used as firewood, and banana leaves is packaging. Food = community. A village feast similar in many parts of Indonesia can involve 30–50 families, all contributing ingredients from their own turmeric, galangal and lemongrass -backyard gardens that double as pharmacies Herbs as heritage. Village kitchens […]
Did You Know? Nutmeg once cost more than gold. In the 16th century, a handful of Banda nutmeg could buy a house in Europe. Pepper is Indonesia’s “black gold.” Lampung produces more than 30% of the world’s pepper supply. Cloves shaped empires. Maluku’s clove trees sparked centuries of colonial rivalry and global trade. Sambal has 300+ versions. Each region […]
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BBTF 2026
Copyright ©2024 all rights reserved
Owned by DPD ASITA BALI
(Perkumpulan Perusahaan Perjalanan Wisata Provinsi Bali)
BBTF 2024