Embark on a pilgrimage to Mount Batukaru's mystical rainforests in Bali's central highlands, a sacred site near the majestic Jati Luwih rice fields. Trek through the lush jungle, discovering native plants and birdlife. Conclude your journey at Karusotju, an artisan distillery that has reinvented arak using local honey sweet potato. Enjoy an elegant lunch in this tranquil setting while savoring Karusotju's refined spirits.
Discover Buleleng's hidden gem, Les Village, with Pak Puryana guiding you through highland coffee plantations and flora, while you enjoy traditional snacks. In Les, meet the enigmatic Chef Yudi at his Dapur Bali Mula warung. There, in his rustic-chic bamboo kitchen, this village priest and cult-like chef will present authentic Balinese dishes like Balinese Fish Soup, Sate Lilit, fish steamed in bamboo, Lawar with long pepper, and Seafood Ngiyu, sharing his culinary stories. Refreshments include his handcrafted arak brews.
MARAK Takeover Japan at Swig Tokyo is the arak brand's first step to introduce Indonesia - Balinese Arak to the world. Featuring Agustin Dasambiagio, Head of Beverages of Desa Potato Head Bali
on Friday 25 April 2025 and Virky Juanda, Head Bar of En Par Jakarta on Saturday 26 April 2025 with Indonesian music grooves selected by Pak Chandra. Hosted by Luli Shioi of the Breakfast Club Tokyo, Leonard Theosabrata, and Irene Yuliana.
Hosted by Travel + Leisure editors, the summit will foster insightful discussions on sustainability, wellness, and innovation. Attendees will gain exclusive perspectives from renowned global hospitality figures, including Bill Bensley, Ronald Akili of Potato Head, James McBride of NIHI, Indonesian Chef Petty Elliott, and William Heinecke of Minor International, among others.
The summit promises impactful panels, in-depth strategic sessions, trend analyses, and valuable networking opportunities with over 200 travel industry leaders, all conveniently in one location.
Discover a delightful array of offerings at We Are Raye's Spring Showcase this May, from refreshing beverages and nourishing supplements to eco-conscious dog treats and vibrant, shelf-stable dips. The showcase also features Good Jamu, a brand with a rich story rooted in Indonesian tradition. Founder Anna's Dutch-Maluku heritage instilled in her the early appreciation for jamu. Her time in Bali, Indonesia, provided invaluable learning from local jamu masters, knowledge she integrated into her daily life. Upon returning to the Netherlands, Anna's passion blossomed into Good Jamu, a way to share authentic Indonesian jamu with the modern world.
This unique dining experience celebrates the wild, fresh, and locally sourced ingredients found right in Bali, with ingredients hand-picked by the Dome team with help from Balinese forager and nomadic cook, Dewa Ayu Made.
Foraging – a tradition that dates back to prehistoric times – is the practice of searching for and gathering wild food, including edible plants, fruits, nuts, seeds, and fungi. Ethical foraging practices emphasise the importance of not overharvesting, taking only what is needed so that plant populations can regenerate.
