Damai in North Bali has long been knicknamed ’Bali’s gourmet retreat’, and the small luxurious resort’s foodie followers has grown to appreciate the organic delicacies being served by the resort’s inspired chefs. For years most of the herbs and vegetables used in the kitchen has been grown in the resort’s own ecological market garden, and diners could gather appetite on an afternoon stroll through the exotic gardens, while inspecting the ingredients for tonight’s upcoming feast. Now, the resort wil not only grow its own ingredients, but also breed them.
”We really wanted to be even more in control of the quality of the ingredients used in our kitchen,” says the resort’s owner, Nils Normann. ”Especially with selected cuts and varieties of meat, such as pig, rabbit and duck we wished to be in full control of all parts of the process before we served it on our tables.”
Which is why the resort’s residents is no longer restricted to the human species, but number both free range pigs, rabbits, pigeons and ducks, as well as more exotic livestock such as frogs and snails (used in the resort’s ominous-sounding but delicious snail soup), and fresh water lobsters, bred in large basins at the bottom of the neighboring valley. All operations are 100% organic. Buy Sony Camera
”We also started this in order to introduce a more environmentally sustainable operation. All the meats we used before was normally flown in from far-away places to get the best quality, but now we just have to cross the road, and most of the kitchen waste is now used in the farm. Even some of the snails we breed over here are used as food for the lobsters,” says Nils Normann. ”The farm is still new but soon we will be able to serve our very own bacon, which we will produce in collaboration with an Australian butcher in South Bali. It’s going to be delicious. The only meat where I dont expect a huge difference in quality is with the chicken. The traditional Balinese kampung-chickens are all free range and absolutely delicious.”
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