A collaboration between two chefs, Dutch-born Eelke Plasmeijer and Indonesian-born Ray Adriansyah, Locavore sources vegetables for its plant-rich European-Indonesian menus from its own gardens as well as other local farms on Bali. The incredible, edible biodiversity of Bali is inspiration for the restaurant’s “Herbivore” vegan tasting menu. Inclusion in the Asia’s 50 Best Restaurants has helped to spread the word about Locavore’s alluring plant-forward flavors.

As the catalysts between local producers and discriminating diners, Ray and Eelke’s ingredient-driven menu celebrates the farmers, fishers, and food artisans of Indonesia. Over 95 percent of the kitchen’s ingredients are Indonesian. Locavore’s own garden provides some seasonal vegetables and herbs, further reducing the huge carbon footprint of imported foods. The kitchen uses Kintamani coffee, hand-crafted sea salt from north Bali, spices from the mountains, and fresh seafood from Eastern Indonesia. The chefs honor the animals they use with creative dishes in which very little is wasted.

Egg Plant In Disguise

1 pc small purple or white egg plant (12-15 cm)
300 ml vegetable stock

Charred powder
3 tbsp charred egg plant skin
3 tbsp mushroom powder
1 tbsp charred red chili powder
1 tbsp charred spring onion powder
1 tbsp mushroom powder
100 g black rice puff

White Curry Sauce
3 pcs diced shallots
3 pcs diced garlic
2 pcs bruised lemongrass
5 pcs kaffir lime leafs
500 ml fresh coconut milk
1 tbsp yeast flake
5 tbsp salad /vegetable oil
Salt
White pepper

Egg Plant In Disguise

Charred powder
Mix all the ingredients in a mortar and pestle and make a rough crumble.: White Curry Sauce
1. Heat the salad / vegetable oil in a medium pot. 2. Sautee the shallots and garlic together until translucent. 3. Put in the yeast flake and cook for about 2-3 minutes 4. Put in the fresh coconut milk, lemongrass, kaffir lime leafs and bring to simmer. 5. Cook the sauce for about 30 min and strain. 6. Adjust the seasoning with salt and pepper.: To assemble
1. Char the eggplant and peel off the skin. 2. Heat the vegetable stock and the white curry stock in two separate pots and bring to simmer. 3. Cook the eggplant in the vegetable stock for 3 minutes. 4. Strain the eggplant, then coat in the white curry sauce. 5. Put the eggplant on a plate and sprinkle the charred powder on top of the eggplant. 6. Serve with the white curry sauce on the side.

Their approach
Locavore’s philosophy is a modern cuisine that uses as much locally, sustainable, wild foraged, and organically grown produce from around the Indonesian archipelago. We decided to offer a vegetable tasting menu in the first place because Indonesia has an abundance of indigenous plants, vegetables, wild flowers, and herbs, spices, legumes, nuts, etc. As a cook sometimes cooking vegetables is more interesting and more challenging than to cook a piece of meat. Plant foods have different textures, flavors, and colors, which challenge the creativity and skill of the chef to turn the plant into a gastronomic experience.: What three plant-based foods could you not be without in your kitchen?
1. Andaliman peppers from North Sumatra 2. Ginger torch flowers 3. Kaffir lime fruit