The highly anticipated Ubud Food Festival (UFF) 2023 kicked off on Friday, 30 June, and continued until Sunday, 2 July. With the Festival Hub and various venues across Ubud, Ubud Food Festival gathered over 100 culinary experts from Indonesia, Southeast Asia, and beyond to present an array of delectable dishes and explore the world of gastronomy.
The program featured both ticketed and free events, including cooking demonstrations, special events, workshops, panel sessions, food tours, food stalls, film screenings, and live music. “We were incredibly excited to bring together Asia’s top chefs, emerging talents, restaurateurs, mixologists, food writers, and entrepreneurs for a three-day extravaganza in Ubud. This year’s festival was a celebration of culinary excellence, from internationally acclaimed chefs to local culinary heroes,” shared Janet DeNeefe, Festival Founder and Director.
Renowned Korean-American TV star Judy Joo graced UFF for the second time. “Having had the pleasure of visiting Bali in the past, I completely fell in love with the rich local food culture and traditions,” expressed Judy Joo. She conducted a masterclass on Korean BBQ, guiding participants through the process of preparing her beloved Korean Bulgogi beef and Gochujang-glazed salmon.
Renowned Korean-American TV star Judy Joo graced UFF for the second time. “Having had the pleasure of visiting Bali in the past, I completely fell in love with the rich local food culture and traditions,” expressed Judy Joo. She conducted a masterclass on Korean BBQ, guiding participants through the process of preparing her beloved Korean Bulgogi beef and Gochujang-glazed salmon.
New Zealand TV celebrity Robert Oliver, together with Fijian-Samoan chef Sangeeta Maharaj, served a feast of unique Polynesian flavors. Oliver’s Pacific Island Food Revolution initiative aligned with his mission to revive traditional cuisine and combat non-communicable diseases caused by processed foods in the Pacific region. Emphasizing the importance of fair trade and environmental sustainability in food discussions, Oliver firmly believed that “food is the ultimate signifier of equity.”
Indonesian chef Hans Christian from Jakarta’s renowned fine-dining establishment, August, named one of Asia’s 50 Best Restaurants, and Mozaic’s Blake Thornley delivered an unmatched collaborative fine-dining experience. “Our food tradition is incredibly diverse, and it is crucial to showcase lesser-known Indonesian dishes beyond the popular fried rice or chicken satay,” explained Hans, highlighting the remarkable variety within Indonesia’s culinary landscape.
Creating a connection between local exotica and organic superfoods, Indonesian chef Theodora Poeradisastra presented a five-course meal featuring ingredients sourced from the resort’s garden, alongside chef Mangku of Gdas. Rahel Stephanie from London-based Spoons, together with the team from W/T/Me and RAMU’s Executive Chef, Joshira Yugopradana, blended plant-based ingredients with the rich flavors of Indonesian spices, resulting in a delightful modern culinary experience.
The main program encompassed cooking demonstrations, thought-provoking panel discussions known as ‘Food for Thought,’ film screenings, and captivating live music, all accessible with Day Pass tickets. The panel discussions delved into global food issues, ranging from environmental sustainability and heritage ingredients to food waste, culinary research, and the state of our soil.
Masterclasses, designed for all skill levels, guaranteed to enhance participants’ cooking abilities and enabled them to recreate exciting new dishes at home. Participants had the opportunity to learn about local superfoods such as cassava, bekatul, and sorghum, which served as the foundation for gluten-free and nutrient-rich flour. Workshops on tempe, tea and cheese pairing, and coffee cuppings were also available.
“Our 2023 program showcased the diverse cuisine of Asia, from exquisite meals prepared by the region’s top chefs to innovative dishes inspired by regional ingredients and crafted by talented food artisans. There was truly something to entice every palate at this highly anticipated annual event,” concluded Janet DeNeefe.
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