Vegetarian Vogue

by Petty Elliott

Today, vegetables are no longer playing its part as a second string after meat. Plant-based recipes are increasing in popularity for how appealing yet still nutritious they can be. Petty Elliott will show you how mindful eating can still be sumptuous through a 4-course meal!
Snacks
Coconut Macaron with coconut urap and kemangi
Starter
Roasted mixed vegetables, tempe soil, sun flower seeds, roasted cashew, basil oil and lodeh sauce
Main Course
Manado Risotto Style, green sambal, seaweed powder and sweet potatoes straws
Dessert
Coconut Lime Posset, banana kolak, cashew soil, edible flowers
Date
Saturday, 05 October 2019
Time
11:00 - 12:00
Location
Chef's Table, Spoon Tent (Across North Lobby)
Price
IDR 600.000

About The Chef

Indonesian author of Papaya Flower and Jakarta Bites cook books, culinary teacher, food consultant and self-taught chef, Petty Elliott has pioneered a modern approach to Indonesian culinary traditions through cookbooks, newspaper columns and magazine articles and in collaboration with Indonesian and international chefs in leading restaurants and hotels in Jakarta, Bali, Sumba, London, Amsterdam and Frankfurt, Spain, among others. Petty was one of the judges for Indonesia Iron chefs for several episodes and also she was one of the judges for several international restaurants awards. She lives in England now and she is a member of The Guild Food Writers UK.