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Jln. By Pass Ida Bagus Mantra,
Jln. Pucuk 1 No. 70X
Denpasar, Bali

+62 (0)812 3819724
+62 (0)361 464 032, +62 (0)361 471 0242

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Four Hands Better than Two

Mozaic Beach Club to Feature Culinary Duet by Justin North and James Ephraim April 5-7, 2013

Bali News: Bali, Indonesia, Mozaic Beach Club, James Ephraim, James North, Fine Dining Seminyak
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Mozaic Beach Club in Seminyak, Bali will be the site of a culinary collaboration between that popular venue’s king of the range - Chef James Ephraim and visiting Sydney, Australia Chef Justin North.

North’s debut in Bali will commence with a four-hand dinner prepared by the two chefs on Friday, April 5, 2013 in the lavish seaside dining room of the Mozaic Beach Club. Over the ensuing weekend from April 5-7, 2013, Ephraim and North will combine forces presenting tapas lunch and dinner menus.

Justin North

Justin North was born in New Zealand in 1975, commencing his cooking career at the tender age of 15 when he left home in Blenheim for Wellington. At the age of 18 he won his first of many awards when he was named New Zealand’s Apprentice Chef of the Year. In the same year he claimed the title of Commis Chef of the Nation at the Culinary Olympics.

Justin’s next move brought him to Sydney to work at Gekko Restaurant at the famed Park Lane Hotel. He then joined Liam Tomlin and Dietmar Sawyere at the acclaimed Brassiere Cassis as Chef de Partie.

A very successful year followed, during which any spare time was spent making the contacts and applications necessary to procure a place in the kitchen of one of Europe’s greatest chefs, Raymond Blanc. Justin’s rise within the huge kitchens of Le Manoir aux Quat’ Saisons was meteoric. At 22 he was Mr Blanc’s youngest-ever 2nd Sous Chef and voted employee of the year from among a staff of almost 200.

While in Europe, Justin worked on chef’s holidays at two of Paris’s greatest restaurants, the 3 Michelin Starred Pierre Gagnaire and Guy Savoy.
Later, back home in the Southern Hemisphere, Justin re-joined Liam Tomlin in Sydney as Sous Chef at Banc Restaurant. At this time, Justin joined a handful of world-renowned chefs at the MasterCard Cape Gourmet Festival in South Africa where he appeared on the Carlton Food Network heading cooking classes and demonstrations.

In November 2001, Justin left Banc to open his own restaurant Bécasse in Surry Hills with his wife Georgia North.

With the recent closing of Bécasse, Justin now consults and travels the world on culinary adventures, while still continuing a series of television appearances as one of Australia’s top chefs.

“It’s an honor to have Justin visiting us at the Mozaic Beach Club, but I also am thrilled to have this time with him in the kitchen. I suspect we will have a fantastic time creating dishes together and feeding off each other’s passion. We will have a blast, and clients will taste this excitement in our dishes.” Says Ephraim.

4 - Hands Dinner 
Chef Justin North & Chef James Ephraim
Friday, April 5, 2013

Amuse Bouche


Aromatic Confit of Young Vegetable
Spanner Crab, Slipper Lobster and Lemon Aspen
(Chef Justin North)


Chilled Foie Gras Terrine
Palm Sugar Reduction, Potato Tuile, Lemon Basil, Sesame Salt and New Season Mangosteen
(Chef James Ephraim)


Roast Pork Belly
Slow Cooked Octopus, Sweet Baby Turnips, and Shitake Broth
(Chef Justin North)


48 - Hour Braised Wagyu Short Ribs
Black Truffle Espuma and a Ragout of Shimeji Mushroom and Tapioca
(Chef James Ephraim)


Buttermilk Creme 
Vanilla Poached Pineapple and Frozen Strawberry Jelly
(Chef Justin North)


Mozaic's Clay - Chocolate Kaffir Lime
Kaffir Lime Gelato Confit ′Belimbing Wuluh′ _
(Chef James Ephraim)


Petit Fours 

For more information or reservations contact :

Mozaic Beach Club
Jalan Pantai Natu Belig, Kerobokan, Bali
Telephone ++62-(0)361-4735796

Price for the 6-course tasting menu is Rp. 1 million plus 18% government tax and service (US$118).

Optional wine pair for Rp. 850,000 plus 18% government tax and service (US$100).

© Bali Discovery Tours. Articles may be quoted and reproduced if attributed to


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