Take Time for this Food Lovers Honeymoon Destination in lush uplands of Bali
While many people complain about slow service in restaurants, nobody complains about the slow food in Tanah Gajah, a Resort by Hadiprana in Bali. The slow-food movement has crawled almost to a standstill in the lush uplands of Bali where the Tanah Gajah, a Resort by Hadiprana is now plating lunch and dinner fare that comes largely from the grounds of the resort.
While farm-to-table movements are on the rise around the world, Chef Khairudin ‘Dean’ Nor thought he might do the movement one better by cutting out the costs of transportation almost entirely. Most of the club’s ingredients are harvested within 100 metres of the table Dean sets; the catfish are caught from a pond behind the garden, the yams grow behind a villa, and the cinnamon was ground from the bark of the tree by the pool.
Dean explains the story behind each plant, its properties, how it grows, what it’s used for, when to harvest, and other little-known oddities (e.g. you can eat the flower of starfruit). ‘Don’t be surprised if Chef Dean picks edible weeds and they end up on your plate later’, said one guest on a beta test of the experience.
Lunch costs US $125+ per couple and dinner US $200+, including a garden tour and a 3-course lunch or a 5-course dinner with a pre-dinner cocktail and farewell gift. The farm-to-table package can accommodate a maximum of 6 people.