So here it is! Casa Luna’s signature dish, which was inspired by – you guessed it – a trip to
Spain. I devoured paella nearly every day when I visited in 1991, and in Madrid in the
midst of probably my tenth version, I had an epiphany, or rather one of those ‘what’s all
the fuss about this dish’ moments, and realised I could create a superb Balinese paella
adding a little mystique of the spice islands.
Our paella is an elegant celebration of seafood as well as a meeting of Bali and the
Mediterranean – the flash of the flamenco is introduced to the shimmer of the legong,
Bali’s famous traditional dance.… Read More
This is a Chinese-inﬂuenced dish, and the giveaway is the use of kecap manis, the local version of Chinese soy sauce that is thick, sweet and subtly spiced. Kecap manis became prominent on Balinese market shelves in the 1960s and 70s and has remained a favourite ever since. (In fact, all seasonings in bottles are not traditionally Balinese, and some old folk won’t eat these modern ﬂavourings because they don’t like them.)
Today babi kecap is often prepared for major ceremonies such as Galungan, when pork is on the menu partly because it keeps well and can be eaten by families over two days. My sons love it and tend to always overload their plates, resulting in tummy aches the next day.… Read More
25 Nov-3 Dec
Early Bird Ends 31 Aug
It’s the year of the humble nutmeg and the Banda Islands. Join me on a cruise to the legendary spice islands and the island of Banda Neira and Run, inhaling history that changed the world, in between glorious Indonesian meals, trekking, snorkelling, swimming, and simply relaxing on pristine waters. Early bird special prices of AUD 3,900 ends 30 Aug. Deposit required. Contact email@example.com for more information.