On my last trip to Bali I had the absolute pleasure of exploring the organic gardens at Bisma Eight and enjoyed a cooking class with the head chef of Copper Kitchen & Bar, Ben McRae. I took lots of photos so thought you might enjoy seeing what I got up to and seeing what I learnt about their new Earth-to-Table concept.
Bisma Eight has pretty much everything a foodie/Instagram loving traveller could ever want; stunning lush green scenery, a gorgeous infinity pool overlooking the jungle, excellent food from their restaurant (Copper Kitchen & Bar), private cooking classes and an organic kitchen garden. The menu at Copper Kitchen & Bar has an Earth-toTable concept where executive chef Ben McRae designs his menu using seasonal produce from the organic Bisma Gardens. This sustainable way of eating promotes locally sourced produce, reduces food miles and allows us as consumers to understand where our food comes from.
We rode our bikes down to the organic Bisma Gardens and were shown where all the fruits and vegetables were grown using traditional Balinese farming methods.
We picked fresh passionfruit off the vine and planted seedlings before having a private cooking class with Ben.
We learnt how to make a coconut ceviche, seared tuna tataki with green papaya salad (my fave dish EVER!) and grilled pineapple with ice-cream. Ben was a really great teacher and gave us lots of hints and tips for the kitchen and places to eat in Ubud. (Hot tip, if you like Mamasan and Sarong in Seminyak, you’ll love Hujan Locale!) We made several Asian fusion dishes off the Copper Kitchen & Bar menu and all of them tasted amazing and were super simple to make.
If you’re ever in Ubud I highly recommend popping into the Bisma Gardens and taking a cooking class at Bisma Eight. You won’t find a place with a more picturesque view, or staff that care more about the food you eat.
COPPER KITCHEN & BAR
Jalan Bisma, Ubud, Bali
T: +62 361 4792888
+62 89 538 4792 888