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 rice becomes fine dining, taro turns into gourmet textures, citrus meets craft cocktails. BBTF 2026 puts this transformation into focus, showing buyers how farm-to-table in Bali is not just a trend, but a journey – from soil to plate – that travellers are eager to taste and experience.
Bali’s agricultural story begins with its landscapes. In Jatiluwih, terraces ripple like green waves across the hills, where red rice has been grown for centuries. Farmers here don’t just cultivate crops; they sustain traditions. Water is distributed through the subak system, which reflects the island’s philosophy of Tri Hita Karana – harmony between people, nature, and the divine.
In Bedugul’s highlands, the morning markets brim with strawberries, lettuce, chilies, and orchids. The cool climate makes this region Bali’s vegetable basket. Further north, Kintamani’s volcanic soil produces citrus and coffee with unique bright notes, while in Buleleng, vineyards stretch to the sea, feeding Bali’s growing wine industry. Each of these farming regions gives chefs a palette of flavours that is seasonal, local, and full of character.
Chefs across the island are reimagining these ingredients with creativity. In Ubud, heirloom taro becomes delicate chips, served with turmeric-infused dips. In Seminyak, Kintamani citrus is paired with locally distilled arak to create cocktails that tell the story of the land. Like Italy’s slow food kitchens or Australia’s heirloom vegetable dining, Bali’s chefs are crafting a cuisine rooted in place, but theirs is inseparable from ritual – rice for offerings, spices for ceremonies, fruit for gebogan towers.
For travellers, this creates journeys where every bite carries a story. Imagine walking with a farmer in the morning, then seeing that same harvest on your plate by evening, transformed by a chef’s hands. At BBTF 2026, buyers will discover how to turn these stories into itineraries – farm-to-table journeys that connect soil, tradition, and taste.
“When chefs celebrate what our land grows, they narrate stories of heritage and innovation. BBTF 2026 connects these narratives with the global market.”Explore farm-to-table journeys with ASITA Bali Region.
