Live Green by Tatler Indonesia Magazine

Raffles Bali Sustainability Programs and a Tribute to Indonesian Cuisine

By Cheryl Marella

There is no denying that environmental problems have become an urgent problem and need to be followed up immediately. From the issue of global warming and waste to the usage of chemicals in food resources, which can undoubtedly affect consumers’ health in the long term, some environmental problems cannot be taken lightly.

Against the many environmental problems that occur, many individuals and resort businesses have realised the importance of taking action. In Bali itself, various parties have carried out many movements to try to overcome this urgent problem in various ways.

Raffles Bali is one of the resorts that are very concerned about this problem and is taking action to help overcome it. Perched on a hill offering unparalleled ocean views and its own secluded beach located in Jimbaran, Bali, in the Jimbaran Hijau development area, Raffles is truly an oasis of emotional well-being.

When many business entities did not widely practise the topic of sustainability, Raffles Bali had already put it into practice. Raffles Bali runs its sustainability program in line with the beautiful philosophy of life in Bali, Tri Hita Karana. It is a philosophy that emphasises the importance of the relationship between humans and nature, humans with God and humans with other humans -wherein practice Raffles Bali utilises 23 hectares of land. About 70% of the land is turned into gardens.

To keep the gardens beautiful and aware of water scarcity in Bali, Raffles Bali uses used water to water his gardens. They maintain and care for the trees that grow around the area, so the natural impression is maintained. To minimise plastic waste, Raffles Bali ensures that the use of single-use plastic is non-existent.

“Our ala carte menu is a part of our legendary service since 1887 refined cuisine of the archipelago, with an emphasis in sustainable produces” said Raffles Bali’s Director of Culinary, Gaetan Biesuz.

Furthermore, Raffles Bali also has a small garden planted with herbs and fruits that are also used as seasonings in dishes in their restaurants. In the last five months, they also added beehives that they got from Mengwi, Bali and planned to increase the number of beehives to produce honey that their guests can enjoy. “For me, that makes sense because the beehives came from the area, the honey produced has a distinctive flavour of sweet and sour and has lots of healthy benefits. It’s also an opportunity to show the guests that unique things are easily found in Indonesia,” Chef Gaetan added.

Rumari, a signature restaurant in Raffles Bali, was created with the concept of sustainability in mind. As a tribute to Indonesian culture and the unique products Indonesia has to offer, Rumari – which means house of the sun and full moon – serves Indonesian food, farm to table, in a contemporary style and with ingredients that are only sourced from sustainable sources.

Aligned with the Raffles Bali pillar “Nutrition for pleasure in mind”, Rumari indulges visitors’ taste buds with simple dishes inherited from various regions in Indonesia that are served elegantly without compromising the unique taste of the ingredients.

To ensure an authentic taste and support local farmers, Rumari collaborates with several food ingredient suppliers in Indonesia such as Heritage Pig Farm which focuses on raising an old breed native to Bali, Black Heritage Pig (Babi Bankal Hitam), traditionally free-range feeding them organically while being eager to preserve the truly unique pork flavour by re-breeding the species.

Novio Organic Farm, a fresh vegetables and flowers supplier; Bali Pick Fresh, a locally grown berries supplier; Made Cupliz from the D’Cupliz Stingless Bee Honey that supplies honey produced by ‘kele’ bees, a type of propolis-producing small bee, which has myriads of health benefits such as reducing fatigue and controlling blood pressure; Rosalie Cheese Indonesia, Tokusen Wagyu Beef and Sunria Organic to supply Raffles Bali’s distinctive organic rice. Such as volcanic rice, rainforest rice and others. The Farm works with community farmers in Java, ensuring that the production process involves the locals, hence creating the synergy of collaboration.

Considering that Bali is one of the internationally renowned travel destinations, Rumari, the Indonesian-inspired restaurant, aims to introduce Indonesian food to international tourists. “There have been many Italian, Japanese and other restaurants, but it is certain that when tourists visit a country, the food they want to enjoy is local food,” added Chef Gaetan.

Chef Gaetan argues that many Indonesian ingredients are not only flavourful but also healthy. It’s just that these dishes are often prepared in an unhealthy and unsustainable way. This is what inspired Rumari to introduce and serve Indonesian signature cuisine, ensuring that the food eaten by guests is prepared with fresh and healthy ingredients sourced from local, sustainable sources, thus making it even more enjoyable.

Rumai offers one of a kind menus, Discovery, a set menu that is specifically designed to showcase Bali, providing various Balinese dishes from its different regions. And there is also “Unearthing and Journey”, where guests can enjoy an array of signature dishes from other parts of Indonesia. With this unique menu, Rumari offers a splendid dining experience where guests can feel like they are being transported from one region in Indonesia to another through its taste.

Rumari aims to elevate and refine the experience of eating Indonesian cuisine through a different visual presentation of the dish while maintaining traditional flavour showing the world that Indonesian cuisine deserves a spot internationally. “We believe that Indonesian cuisine can be on par with other international cuisines, like French, Italian or Japanese cuisine, by using local food ingredients to maintain the authenticity and uniqueness of the food”, Katya Herting, General Manager of Raffles Bali, added.

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