The journey commences at a relaxed pace in the cultural capital of Ubud, with a visit to an organic farm and plantation that specialize in growing vegetables, rice and other local produce. Here we learn about the traditional ‘Subak’ irrigation system before embarking on a soft trek through the surrounding landscape. Each day we wake to join in with new and exciting activities – including an early visit to the famous Jimbaran seafood markets. After exploring this vibrant centre we head to the wet market to source fresh fruits and vegetables that will go into our evening meal, as prepared by guests in a Balinese kitchen. Armed with 20 recipes and dressed with aprons, we join a group cooking class to learn the secrets behind Bali’s mouthwatering flavors.
On the final day of this culinary exploration guests have an exclusive one-on-one with the Chedi Club’s Executive Chef Dean Nor. The session takes place in an open-air kitchen using freshly picked herbs and produce to create delicious dishes such as lawar nangka jackfruit salad with chicken and bumbu Bali and rujak vegetable and fruit salad with spicy palm sugar sauce.