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Cooking School
Overview
Learn the culinary secrets of Asia at our Cooking School. Open seven days a week, the school offers three self-contained modules that will appeal to novice and experienced cooks alike. In each module, our dedicated school chef works interactively with a maximum of ten participants.
Facilities
Housed in its own building, the Cooking School features a stone-paved entry courtyard and garden that welcome you into the kitchen via enormous glass doors.
The air-conditioned kitchen features gleaming state-of-the-art appliances and a large, kidney-shaped, black granite preparation unit with induction hot plates. Specialty equipment to support a range of Asian cooking styles includes a tandoori oven, Asian cook range, noodle boiler, rice/vegetable steamer and duck roaster.
Students sample their creations in the adjacent dining area, on its teak table and chairs of modern Balinese design, or in the shaded entry courtyard. A pantry offers related items for sale.
| Hours |
Every day
10:00 am – 1:00 pm |
| Size |
175m² (1,883 sq. ft) |
| Capacity |
10 participants. Non-resort guests are welcome to attend the cooking school, with advance reservation. |
| Language |
English only |
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Balinese cuisine (Mondays, Thursdays and Saturdays)After an optional market tour at 8:00 am, participants will gather at 9:30 am in the cooking school kitchen to create authentic Balinese dishes to be savoured at lunch time.
Balinese Menu
- Satay lilit ayam - Balinese chicken satay
- Acar sayur - Pickled vegetables
- Pepes ikan kakap - Grilled red snapper wrapped in banana leaf
- Sambal matah
- Kue labu - Balinese pumpkin treat
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Spa cuisine (Wednesday)Class starts at 9:00 am with an introduction to the taste and health benefits of Balinese jamu, locally prepared elixirs with a ginger base. This is followed by the preparation of tasty and health-conscious food with a creative flair.
Spa Menu
- Jamu kunyit asam
- Vietnamese summer rolls
- Shredded chicken salad with crispy wonton strips and chilli mint dressing
- Grilled catch of the day on watercress and chickpea salad with cumin broth
- Creatively sliced tropical fruit with lime
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Asian cuisine (Tuesdays, Fridays and Sundays)Class begins with an optional market tour at 8:00 am. Participants will then gather in the cooking school kitchen at 9:30 am to prepare and enjoy an Asian lunch.
Asian Menu
- Hot and sour prawn broth with lemon grass and Thai basil
- Gyoza wok-seared and steamed chicken and prawn potstickers
- Soba noodles with wok-fried eggplant, red miso and sesame seed
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Full screen
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