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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.”

By admin

Music Legend John McLaughlin at ARMA, Ubud on 18 October 2015

Music legend John McLaughlin at the ARMA in Ubud on 18 October 2015. What a treat! He and his 4th Dimension will perform with one of Indonesia’s best, Dewa Budjana, an amazing guitarist and songwriter. This one off concert in Bali will be an evening to remember for every music lover.

bridges as proud sponsor of the concert is giving away free tickets to the concert. Visit our facebook page and find out how YOU can be the winner of one of them. Or just come buy at the restaurant and buy your ticket here or otherwise online via http://www.rajakarcis.com/.

John’s amazing career started in the late 1960ies in England. First performing with other great musicians, like Miles David, he then in the early seventies formed his own band, the Mahavishnu Orchestra. Read more about his musical career on his website. More about Dewa Budjana here.

By bridges Bali

Meet our Head Chef, Wayan Sukarta

Wayan was born in Tampaksiring to a family of cooks where recipes were passed from one generation to the next. Therefore, Wayan’s decision to become a cook himself was not a big surprise. He is always eager to learn, to create something new and to make experiments. His passion for his métier and for bridges shows on your plate!

After his studies, he went abroad and gained experience by working in Kuwait, the Seychelles, Miami as well as on cruise ships and in well-known restaurants in Bali. Wayan joined bridges in 2014 and was promoted to Head Chef in May 2015. This position was a welcome challenge to him and he is eager to be a good example for his team. Obviously, he is doing a good job about it as he is well loved and respected by everyone.

Wayan likes to spend his free time out in the nature, gardening, growing vegetables, taking care of his pets and being with his family. He and his wife are expecting their second child very shortly. He also likes to do sports.

By the way, his favourite dish from our current menu is the Lamb Trio, three delicious variations of lamb, giving an interesting bouquet of tastes.

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Dining out with dietary restrictions can be tricky
Thai-Style Barramundi Recipe
Executive Chef Miles Belfield
Music Legend John McLaughlin at ARMA, Ubud on 18 October 2015
Meet our Head Chef, Wayan Sukarta