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By bridges Bali

MEET IBU JERO MELATI

For Ibu Jero Melati, bridges is like a second home and she welcomes each guest with a genuine smile. Her ambition is to make all guests happy and satisfied with their dining experience.  She knows bridges in and out and takes her responsibility as Senior Front of House Supervisor seriously, sharing her vast experience and leading the team to keep up the high standard of service. She is loved and highly respected by the team and the management alike.

Melati’s passion since her young age was to work in the hospitality industry. The opportunity came in 1993 when she finished the internship at Bridges Café and was offered to become a full time staff member. Since then, Ibu Jero lives her dream, working with discipline, focus and with the goal to do the very best and to constantly develop her skills. This did not go unnoticed and after the restaurant was re-launched under new management, she was quickly promoted to Senior Waitress and later to Senior Front of House Supervisor.

For Jero Melati, keeping a positive attitude is one of the key factors for being successful in her role.

Her role is challenging as she has to deal with guests from all over the world and learn to understand their preferences and expectations that can differ considerably. She is clearly doing a great job since often long time visitors come back and still remember her. “Although I feel guilty that I cannot remember all of their names, I am so happy that they remember me well after all these years,” she says.

For Jero Melati, keeping a positive attitude is one of the key factors for being successful in her role. In her spare time the mother of two regularly makes short trips to the hills, villages and rice fields to enjoy nature and keep her mind and soul clear and fresh. She also loves to make Balinese offerings as a way of keeping her work-life balance.

By admin

Chatting with Antoine, our sommelier, about wine, yoga and Masterclasses . . .

We were chatting with our sommelier Antoine about the wine tasting Masterclasses he hosts every Friday in bridges’ wine cellar. This popular event presents a new theme every week and guests get to taste five different wines each time. Since the beginning almost two years ago he has presented an impressive number of themes and the best liked so far were the Full-bodied love’ and Original white wines. Given that the DIVINE wine cellar is home to over 330 labels from all major wine growing regions he is not afraid of running out of themes any time soon, though.

Most of the guests are wine lovers, people who know how to enjoy the good things in life. They are happy to ask questions and to share their experiences. Antoine also remarks that wine and yoga seem to go well together. After all, we are in Ubud, the yoga center of the world and the typical guest is not only a wine lover but a yoga lover as well. From this we follow that wine is a part of a healthy life style…of course when consumed with appreciation and moderation!

Antoine finds it interesting to observe the influence of culture and experience of the guests in their reactions to wine. This diversity makes the event so interesting for him as he is constantly learning from how people judge or react to a certain wine, depending on their own background. For example, the reaction of an Italian or an Australian to Pinot gris tends to strongly vary as this grape brings very different results in each country.

In the beginning, being a Frenchman, he used feel a little self conscious when doing a Masterclass on Australian wines to a fully Australian audience, explaining to them about their own wines in his ‘funny’ French accent. But he has grown more confident in this area as well and has learned to highly appreciate the New World wines. But still, it is only natural that for him, the son of a winemaker, it feels the easiest when talking about wines from his home country. These ‘French’ Masterclasses also tend to last a bit longer than the regular one hour as there is so much more to the workings of French wines as in other countries and the participants are eager to find out about that.

bridges’ commitment to all things wine has not gone unnoticed – the restaurant has repeatedly received the coveted Wine Spectator Award.

Read more about our Wine tasting Masterclasses
Read more about A Life of Balance retreat

By bridges Bali

Dining out with dietary restrictions can be tricky

For people with celiac disease the briefest exposure to gluten can trigger a powerful immune reaction and they have to be alert around food at all times, eating in restaurants requires particular vigilance. The number of people with gluten intolerance is steadily growing and same goes for diabetes.

‘I am lucky not to have any problems, but know many who do and have witnessed what they go through when trying to pick safe dishes from a restaurant menu’ says Claude Chouinard, bridges co-founder. So true to our motto to deliver happiness and pleasing all senses, the team got together and created an amazing gluten-free and diabetic-friendly menu.

In this process we were supported by Lisa Bryan, nutrition coach from USA, who herself suffers from a severe form of celiac disease but is also a big time foodie. The result of the teamwork is mouthwateringly good and will no doubt please also those who do not have any dietary restrictions… To keep it clear and simple, the menu is separate from the regular menus and lists all ingredients used for each dish, offering a choice of entrées, mains and desserts for lunch and for dinner.

From the reactions we get from the guests, this addition has been well received. We are very happy about that!

View menu here
More information on Lisa Bryan:
www.downshiftology.com

By admin

Thai-Style Barramundi Recipe

We are honoured to have our recipe shared by Good Things Magazine – the authority for luxury food & travel. Inspiration for dining, entertaining, travel & culture.

Serves 1

INGREDIENTS 

  • 1 thyme sprig, leaves picked
  • ½ a clove garlic, crushed
  • Salt and pepper, to taste
  • ½ a lemon, juice only
  • ½ tbsp olive oil
  • 1 x 180g barramundi fillet
  • ½ tbsp sesame seeds
  • ½ tbsp coriander seeds, coarsely crushed
  • ½ tbsp oil

To serve:

  • Chilli jam
  • Cucumber slices

METHOD
Mix together the thyme leaves, crushed garlic, salt and pepper, lemon juice and oil and marinate the fish fillet in the mixture for
20 minutes.

Place the sesame seeds and crushed coriander seeds in a shallow dish and use to crust the marinated fish fillet. Heat the oil in a small frying pan set over high heat and briefly sear the fillet until the seeds are a light golden colour.

Transfer to the oven and bake for 10 minutes.

Serve immediately with the chilli jam, cucumber slices and steamed rice or salad.

Recipe courtesy of Bridges Bali bridgesbali.com.

Source: Good Things Magazine

By admin

Executive Chef Miles Belfield

Miles Belfield is regarded as one of the most exciting additions to the Bali culinary scene. Originally from Bahamas and raised in the UK, Miles brings with him many years of experience in top-level gastronomy.

He has worked in several prestigious, Michelin star and award-winning restaurants, broadening his skills alongside the foremost chefs in the business. Anantara, Karma Kandara, bisma eight in Bali, Bordeaux Quay in Bristol, Edilino Italian Restaurant in London and the Quartier Vert in Bristol are just a few of them. He also worked two years in the Caribbean at two five star resorts.

Miles’ approach to cooking is ingredient-driven and sustainability and eco-friendliness rank high on his list of priorities. As for his influences, they are as eclectic and sophisticated as his cooking. “As a young chef learning my trade in London I was very inspired by Marco Pierre White who I still feel is the Godfather of modern cooking In England,” he explains. “As I have matured, I have become more of a purist – I love Elizabeth David, whose cooking style and menu creation are a kind of culinary storytelling.”

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MEET IBU JERO MELATI
Chatting with Antoine, our sommelier, about wine, yoga and Masterclasses . . .
Dining out with dietary restrictions can be tricky
Thai-Style Barramundi Recipe
Executive Chef Miles Belfield