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At last the secrets of Will Meyrick’s can be revealed. He offered many various dishes from many region in Indonesia that you can learn, you can select your favourite three, four or five dishes and even your own chef!
Our head chefs, local trained experts in the culinary cuisine of the region and Tim Bartholomew, Hujan Locale’s Executive Chef are all part of the Secret Recipes Reveal team and are experts in their knowledge of preparation and creation of all of Will Meyrick’s restaurant dishes. When on island Master Chef, Will Meyrick, is also available to give you a personal introduction to his own cooking techniques.
This is an incredible chance to learn from the best – and bring home a lasting memory of your time here in Bali.

Price: IDR 1.000.000 Net for minimum of 2 peoples
Starting time: 09.00 AM or 14.00 PM
Duration: 3 hours (for 4 recipes)
Language: ENGLISH


  • Welcome Drink upon arrival
  • Free flow water
  • Ingredient tastings
  • Cook 4 recipes
  • Shuttle service from the meeting point

09.00 AM Pick up from Seminyak and Ubud areas
09.10 AM Departure from meeting points at Seminyak or Ubud area
09.45 AM Market Tour – TBA
10.15 AM Arrive at Villa Cinta
10.15 AM Refreshment Coffee or Tea Break
10.30 AM Garden Inspection
10.45 AM Cooking Class starts
Based on 4 recipes: 2 mains and 1 vegetable dish and 1 sambal/sauce
14.00 AM Cooking Class Finish
14.05 PM LUNCH
15.00 AM Return transfer to the meeting point at Seminyak or Ubud or your Villas/

14.00 AM Pick up from Seminyak and Ubud areas
14.10 AM Departure from meeting points at Seminyak or Ubud area
14.45 AM Market Tour – TBA
15.15 AM Arrive at Villa Cinta
15.15 AM Refreshment Coffee or Tea Break
15.30 AM Garden Inspection
15.45 AM Cooking Class starts
Based on 4 recipes: 2 mains and 1 vegetable dish and 1 sambal/sauce
19.00 AM Cooking Class Finish
20.00 AM Return transfer to the meeting point at Seminyak or Ubud or your Villas/Hotel

The Indonesia archipelago consists of 13,000 islands and each, based on their location and culture contributes a significant influence on their local cuisine. The dishes below were selected from the provinces of Indonesia that Chef Will has explored so far. All the menus below contain signature dishes from each province or region that are typical and readily available to both locals and visitors.

Aceh is one of Indonesia’s least known provinces and has fifteen separate regions, this vast and varied culture encompasses everything from turquoise seas to thickly forested mountains. The cooking of the region is infused with this history from the sea going Bugis to the Gayo tribes of the east and the influences of Arabic and Turkish food from sea trading times.

One thing that is common to all the regions of Aceh is their uncommon, almost obsessive love of coffee! Coffee and its quality is a discussion topic everywhere. In centuries past the Acehnese used to flavour their foods with freshly crushed marijuana leaves, along with other herbs and spices, today they tend to stick to more commonly available, and legal additions to their dishes.

The signature dishes:

  • Ayam Tangkap – Deep fried spring chicken
  • Kare kambing- goat curry Aceh style
  • Gulai udang Aceh – Prawn curry Aceh style
  • Bu Sie itik – Duck curry
  • Duck rice

Medan is North Sumatra’s capital city, it has a Malay feel to it, very much influenced by the traces of the plantation days, and due to the Chinese diaspora, visually the sights are similar to that in working Hong Kong, the back streets, the jostling laneways open to the intense import and export traffic from the colourful fronts of shop houses- it has the atmosphere of a busy port town central to the survival of the countryside around it.
Everywhere you look in Medan there is Chinese food, Indian food, Middle Eastern food, typical of any port city they have a wealth of authentic recipes to share that illustrate the merging of seafaring cultures and traditional tribal home cooking.

The signature dishes:

  • Asam Laksa – Tangy Fish Soup
  • Ikan Naniura – Crispy Skin Whole Fish
  • Kare Bihun Ayam – Chicken Curry with Noodles
  • Daun Ubi Tumbuk – Cassava Leaf Dish
  • Ayam Padar – Crispy Skinned Chicken

As a committed street food traveller our executive chef travels into the into regional areas of Indonesia that most tourists never venture into – Padang is one of his favourite destinations, tasting, trying, experiencing, asking questions, getting a sneak peek into people’s lives, how they cook, what they eat, the ingredients is a passion he shares with the people of Padang who are known Indonesia wide for their love of good food and conversation. The city was famed for its exports, pepper and gold which were exploited in turn by Dutch and British colonists who subsequently turned trade from gold to coffee and textiles once the mines were exhausted.

The food of Padang is possibly the most famous of regional cuisine. Tropical and wet the produce of Padang is abundant with fruits and vegetables being used freely in all kinds of savoury and sweet dishes unlike other areas of Indonesia. The Minangkabau cuisine is the best representation of Padang food and served as a variety of smaller dishes with rice, in a warung, or cafe a customer will pay for their main dish, the famous rendang or sates, fried chicken or fish while the rice and vegetables are inclusive.

The signature dishes:

  • Itik Lado Mudo – curry of duck
  • Classic Rendang – beef rendang
  • Gulai Kambing – goat curry
  • Ayam Bakar Kalio – grilled chicken
  • Gulai Paku – ferntips curry

Bandung is an area of Northern Java Island that is a centre of Sundanese culture, a highly evolved social system that allows men and women equal standing in the community, which makes Sundanese women quite a force to be reckoned with. The Sundanese really enjoy rice, they say if you have not eaten rice, you have not eaten at all. Sundanese foods are not as spicy as Padang foods, or as sweet as Javanese making them an ideal gateway to the fine foods of Indonesian cuisine.

The signature dishes:

  • Siomay Bandung
  • Sayur Lodeh
  • Iga Bakar Kambing
  • Ulukutek Leunca

Located in the north province of the usually formed island of Sulawesi, Manado is closer geographically to the Philippines than to Indonesia’s capital of Jakarta and the culture reflects this, fishing is a mainstay and many of the communities have been influenced,
like their neighbours by the Portuguese and Spanish trader-invaders that brought with them their customs and religion.

The food of Manado is called Minahasan or Manadonese and the first thing that comes to mind is that Manado is famous for serving almost anything that can be considered edible and pork, unlike neighbouring islands. Wild boar and bat are not uncommon on the menu.
Secondly that hot spices and seafood are inseparable: chili peppers, lemongrass, citrus leaves, shallots, garlic and candlenut all contribute to a distinct flavour that compliments the fresh seafood varieties available.

The signature dishes:

  • Woku Udang
  • Gohu Tuna
  • Bubur Manado
  • Peinki Kuning

“The cradle of civilization, education powerhouse, centre for thought – crucial to the arts” and more is said about Jogyakarta, located in Central Java and a magnet for all things underground. It really has a buzz about it, and it is a tolerant city too. Street food stalls are open well past midnight serving halal and pork dishes side by side to youngsters and elders, artists, hipsters, academics and punks. Alongside this is a well preserved historical culture of palaces, temples and traditional weaving, printing and handicrafts, Jogya it could be said has it all, especially when it comes to the food.

Red rice cakes, spicy beef, edible flowers, tempeh served like steak, tender goat meat in on sate sticks and in soups, and the famous “gudeg” are part of an ethnic food culture that has been influenced by the tastes and dishes of the Chinese and Dutch who managed
quite unusually to create true harmony between their cultures and cuisines.

The signature dishes:

  • Nasi Gudeg – Signature rice dishes from Jogya with young jack fruit vegetables
  • Sate Buntel
  • Sate Klatak
  • Tengkleng – Signature “goat curry” ….

Bali exists as the only Hindu island in Indonesia and its brand of Hinduism allows it to stay close to its animist roots allowing for great rituals to puncture the calendar and permeate in wafts of incense, the aroma of beautiful celebratory foods and blocks of traffic the daily lives of all the island inhabitants. Although famed for its beaches and art, Bali can be appreciated equally for its food and farming culture.

The Balinese culinary style is influenced by its traditional industry and meals are often eaten alone in ‘shifts’ while others work and dishes are selected from a central table to create a balance of textures and taste. As the island was at one time limited in supply a great deal goes into the preparation of the sauces, spices and condiments to create variety in tastes.

The signature dishes:

  • Ayam Betutu – Slow cooked chicken in Balinese method and spices
  • Sambal Matah Tongkol – Raw Sambal of lemon grass chili shrimp paste and skipjack
  • Blayag – Chicken thick soup serves with rice cake
  • Tum Ayam – Steamed of chicken filet marinated with base genep wrapped in banana leaf
  • Sate Babi Merah – Pork satay in Balinese red spices

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