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Bali Sends Food Aid to Germany

Mandif Warokka's Banyan Tree Bali Culinary Team Bound for Bavaria's Landhotel Birkenhof March 29 – April 3, 2011.


Bali News: Bali Sends Food Aid to Germany
Click Image to Enlarge

(3/14/2011)

Following a 5-night triumphal visit by Michelin-starred chef Hubert Obendorfer and his Bavarian culinary team to the Jumana Restaurant at the Banyan Tree Resort, Ungusan, Bali in February, a talented culinary team from Bali will be making a reciprocal visit to Europe at the end of March 2011.

Chef de cuisine Mandif Warokka will lead a 4-man team for an engagement at The Kingfisher Restaurant of the fabled Landhotel Birkenhof in Bavaria, Germany from March 31 – April 4, 2011.

We recently spent part of an afternoon with the multi-talented Chef Warokka at the Banyan Tree where he was busily preparing for his coming visit to Germany and his star appearance in the kitchen of one of Europe's most well-regarded chefs, Hubert Obendorfer.

At 32, Mandif Warokka has fast-tracked his way to a top job at one the leading restaurants in a leading luxury resort. Such career achievement at a relatively young age is extraordinary for anyone in the highly competitive field of creating fine cuisine, but among young Indonesian chefs this is an even more remarkable accomplishment.

Born in Biak, in the easternmost Indonesian province of Papua, Mandif's lineage of a Manadonese, North Sulawesi father and a Padang, West Sumatran mother virtually guaranteed his exposure to two of Indonesia's most highly regarded cooking traditions.

In keeping with his rapid career path, Mandif insists he knew from an early age that he wanted to spend his professional life in the kitchen. Sitting for the college entrance exam expected of all "good" Indonesian high school students, he recalls walking out of the exam to enroll in the culinary arts program at Indonesia's oldest hotel school in Bandung, West Java. Leaving Badung in the late 1990s, he followed a meteoritic career path with stops along the way in Langkawi, Dubai, Holland and Abu Dhabi. Recognized early for his gifts, the young Indonesian chef earned accolades including "Junior Chef of the Year" from the Emirates Chefs Association and the professional poise that saw him entrusted to prepare meals for world famous sports stars, diplomats and heads of state.

Asked about major influences in his development, Mandif says that Thomas Keller's epic The French Laundry Cookbook inspired him greatly. The legendary Napa Valley chef's cookbook describes the discipline and classic kitchen technique that form the foundation of any competent chef. Mandif shares Keller's mantra: ""Cooking is not about convenience, and it's not about shortcuts. Take your time. Move slowly and deliberately, and with great attention."

The Kingfisher Restaurant – The Landhotel Birkenhof, Hofenstetten, Bavaria

To mark the arrival of his team in Bavaria, a special Asian-themed cocktail menu is set for March 31, 2011, at the Kingfisher Restaurant. Food stalls will offer gado-gado, Thai beef salad, Tom Yam Goong double-cooked oxtail, bebek betutu, green vegetable curry, ikan bakar, kolak pisang and bubur injin.

Price for the cocktail, which starts at 7:00 pm at the Landhotel Birkenhof, is Euro 59.00 including drinks.

Chef Mandif will, however, truly come into his own domain of fine Balinese cuisine over the remaining three nights of April 1-3, 2011, when should-to-shoulder with the renowned Hubert Obendorfer, he will offer a specially-composed 5-course dinner for Euro 82.00, a 6-course dinner for Euro 92.00 and an ultimate 7-course dinner for Euro 100.00.

Weeks in the planning and preparation, Chef Warokka gave us a sneak preview of the 7-course menu he'll present to the Bavarian diners.

7 Course at The Kingfisher, Bavaria

Monk fish liver "mousse en terrine"

ice lettuce, baby greens, pickled watermelon rind

+ + +

Jin Hua ham broth

braised pork belly, rillet ravioli, spring vegetables

+ + +

Butter poached maron

Braised fennel bulb, Leeks ragout, crustacean froth

+ + +

Miso marinated "waller fisch" and foie gras

spinach parcel, soya braised turnip, miso-orange emulsion

+ + +

Grilled wagyu beef striplon

spicy-fermented savoy cabbage, horse radish and potato mouseline, bone marrow-unagi sauce

+ + +

Candil - Sweet Potato Dumpling

palm sugar, jack fruit panacotta, warm coconut froth


We hope our readers in Europe will take the time to visit the Kingfisher between March 31 – April 3, 2011 to sample the tasty fare prepared by Chefs Obendorfer and Warokka.

Related Links

[Obendorfers Sterne Restaurant "Eisvogel"]

[King of the Cliff at Banyan Tree's Jumana Restaurant]


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