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Alison Bone - page 3

Alison Bone has 13 articles published.

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A well seasoned travel writer, Alison arrived in Bali in 2008 and never got around to leaving. Trading global nomadic journeys for explorations of a culinary kind, she now writes about the island's ever-evolving dining scene. Alison also returns regularly to Fiji and has just completed her first book, Kava, Cannibals and Curses, about her time living with a traditional community in the remote Yasawa Islands.

Through The Keyhole: Sungai Tinggi Beach Villa

in Destinations by

Elite Havens’ villas come in many shapes and sizes. That they are all luxurious homes in some of Asia’s most prized locations, brimming with first-class facilities and tended to by a caring team of staff, goes without saying, but beyond that, each and every villa has its own distinctive character. Many are the fulfilment of their owners’ dreams and have interesting stories attached to their creation. ‘Through the Keyhole’ takes a peek behind the scenes and chats with some of our villa owners to find out how the dream became a reality.

Sungai Tinggi Beach Villa owners tell us about their stunning oceanfront home on Bali’s south-west coast.

How long have you owned the villa?

We built it over 15 years ago, when I was engaged in developing a wide range of luxury residences throughout Bali for expatriate families. We needed a show villa to demonstrate our design and exhibit the wide range of construction materials available in Indonesia. We had already been living in Bali for over 10 years and it had taken that long to find the perfect location. There were obstacles to overcome regarding the land purchase, but we now own close to 12,000 sqm of beachfront land.

Can you share your insights on the design and construction process with us?

My company was involved in the construction of the Four Seasons Jimbaran and the Nirwana Resort in Tanah Lot. We borrowed a lot of ideas from both of these resorts when we came to design and build Sungai Tinggi Beach Villa.

The design combines the best of Western and Balinese architecture and materials and is testament to what good design and careful choice of materials can produce. We’ve been gratified to receive many comments about how well the villa fits into the environment. It was an important consideration for us to maintain the surrounding natural beauty by careful choice of materials that blend with the ever-changing landscape. For example, the river mouth next to the villa can quickly change from a canyon to a lake; viewed at dawn and sunset it presents two completely opposing views. Design is paramount in such situations because to dominate an environment is to detract from Bali’s natural beauty, which is what attracted us here in the first place.

What makes Sungai Tinggi Beach Villa unique?

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Spilling the Beans: Gado Gado Recipe

in Dining by

Elite Havens villas are synonymous with superb dining, prepared by skilled chefs – many of whom have trained in internationally renowned restaurants. Villa menus include an extensive range of Western and Asian suggestions, and our chefs will also do their best to cater to guests’ special requests. But, of course, every chef has his or her own ‘special’ dishes – the ones that guests ask for again and again. With much coaxing and cajoling, we’ve prised some of these secret recipes from our chefs to share with you here.

In this issue, the outstanding private chef at The Longhouse in Jimbaran reveals how to make one of Indonesia’s most popular dishes. Gado-Gado, with its spicy peanut sauce poured over blanched veggies, is a delicious treat. At the Longhouse, spices are ground and the sauce is made before your eyes at the dining table. Here is the recipe.

The Longhouse Gado-Gado

Untitled

Serves 4
Special equipment: pestle and mortar/grinding stone. (If not available, you can substitute with a food processor.)

INGREDIENTS:

100g spinach, washed and blanched
100g bean sprout, washed and blanched
100g long beans (green beans), cut into 5cm pieces, washed and boiled
1 large fresh tomato, washed and cut into wedges
1 fresh cucumber, washed and cut into half-moons
200g fresh tofu, cut into 2cm cubes and deep fried

4 tbsp sweet soy sauce to serve
Fried shallot to serve
Prawn cracker to serve

Peanut Sauce:

400g fried peanuts
4 fresh shallots, peeled and cut in half
4 fresh garlic cloves, peeled and cut in half
2 tsp black soy bean paste (available in Asian Markets)
1 fresh bird eye chili
4 tbsp palm sugar (brown sugar is a substitute)
3 cups water
1 tsp lime juice
1 tsp salt

PREPARATION:

  1. Peanut sauce: grind peanuts, shallots and garlic in the mortar stone until smooth. Add black soybean paste, chili, palm sugar and grind again very well. Add water little by little continuously until the mixture becomes a smooth paste. Add lime juice and salt to taste.
    2. Toss the vegetables in the peanut sauce and divide onto plates.
    3. Serve topped with crisp prawn crackers.

SALAMAT MAKAN!

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Bali’s West Side Story

in Destinations by

“Go West young man, and into the country”, instructs American author Horace Greeley in his oft-quoted phrase, and on The Island of the Gods, as in The Land of the Brave, once you leave the crowded streets (in this case, those of Kuta and Seminyak) behind and head west, a whole different world is revealed. A more traditional Bali, a picturesque rural scene of gently terraced rice fields, quiet villages, dramatic sea temples clinging to rocky islands and deserted ocean beaches.

Pererenan, to the west of Canggu, is an increasingly popular area for holidaymakers as it’s close enough to Seminyak (10km) for an evening out at one of many gourmet restaurants or for an afternoon shopping trip, but still possesses a serene laid-back village vibe. The beach here, with its rugged rocky outcrops and tidal pools, is undeveloped, except for a couple of local warungs and basic kiosks selling Bintang beer, soft drinks and coconuts. It can be a little stony for swimming – best to stay between the flags at neighbouring surf break, Echo Beach, which is just a couple of hundred metres further along the sand and has a great selection of cosy eateries offering music, beer and sunset seafood barbecues. Villas in and around Pererenan include the gorgeous beachside 4-7 bedroom Sungai Tinggi Beach Villa, ocean-view 6-bedroom Villa Luwih and grand 8-bedroom Villa Manis. Moving slightly further from the beach, among the rippling rice fields are 4-bedroom Villa Hansa, the 6-bedroom Chalina Estate and the 3-bedroom riverside hideaway, Villa Pangi Gita. For a real rural retreat (but still only 12km or so from Seminyak and 4-5km from the ocean) try the chic 5-bedroom Iman Villa or the charming Dutch-colonial-styled 3-bedroom Villa Mako.

Heading further westwards brings you to the peaceful fishing village of Seseh, where narrow country lanes leading to the coast call for leisurely bike rides and afternoon strolls. Farmers work in the rice paddies, children fly kites in the fields and cows take shelter from the midday sun under the shade of mango trees. Those looking for a dreamy, romantic getaway will be enchanted by the 2-bedroomed Villa Belong Dua set in a whimsical walled garden,

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