Food travel
Floris Heuer Floris Heuer & Maaike de Reuver Wouter Noordijk & Kim Verheij
Vegan ice cream, bread based on banana flour, and
a modern twist on the traditional Indonesian Warung.
Indonesia’s most famous island has the perfect ecosystem for food concepts just starting up. The laid back Balinese mix exceptionally well with the international atmosphere the island’s many tourists bring with them.
2 min
All products are 100% glutenfree. All bananas are organically sourced, with the added twist that Made’s only uses bananas deemed unfit for the market because of little imperfections in shape or color. Instead of going to waste they’re turned into delicious baked goods.
Made’s Banana Flour Bakery may just be the world’s first bakery working exclusively with banana flour. They opened in 2015, but struggled in their first year. It wasn’t until they used social media to profile themselves as the healthiest and most sustainable bakery on the island that things really started rolling.
The interior is very much contemporary with long wooden tables, wicker lamps and chairs, and freely swinging doors. The dishes, on the other hand, are as authentic and local as they come. Signature dishes include the gado gado, beef rendang, and sate ayam.
Ulekan is one of the finest example of serving traditional dishes in a contemporary way. The restaurant is modern take on a warung, a traditional Indonesian style of restaurant.
Ayu hopes that guests come to MadPops for more than just a pretty picture, however. Her primary goal is to make people happy with a healthy and tasty product.
It’s not just the popsicles themselves that are a visual feast, the two shops on the island aren’t camera shy either. The blaring neon sign saying ‘ice ice baby’ is perhaps the biggest attraction, with young backpackers lining up for a photo opportunity.
Ayu Peeters, founder of MadPops, has a background in design and photography. Her ice cream concept makes colorful, coconut-based popsicles. The coconut makes them 100% plant based.
Most popular are the Biker Bowl (smoothie bowl with strawberry, banana, dragon fruit, watermelon, and coconut milk) and the Hask Tack (hash browns with spinach, mushrooms, avocado, tomato, pesto, and caramelized onions).
Peloton Supershop is the ultimate combination between a cycling store and a lunchroom. Peloton stands for riding together, towards a healthy and environmentally conscious lifestyle. The menu is exclusively composed of vegan dishes. The food isn’t just colorfully presented, but named for Instagram excellence as well.
The founders of Sprout believe this circular way of doing business isn’t new at all. It’s simply going back to the way our ancestors have done things for centuries.
The garden grows organic vegetables and herbs for the fully vegetarian menu. The biological waste is processed and composted in house, as is the recycling of glass and plastic.
Circularity is not just the next step in sustainability, it’s a different way of doing business. On Bali, breakfast/coffee/lunch bar Sprout shows how to apply circularity in food by keeping to a holistic philosophy in which waste does not exist, and healthy food is the central purpose.
is an independent photographer. His eye for detail and incredible sense of timing have led him to capture the beauty in everyday moments to international acclaim. One of the photos he took at the Food Inspiration DayX took home the best picture in the catering category at the Event Photography Awards in London this year.
It was included in Asia’s 50 Best Restaurant list 2019 (at 42). The multi-course tasting menu changes every week depending on what the direct surroundings of the restaurant have to offer. Locavore has spawned a minor empire of hyperlocal concepts embodying the philosophy in areas from craft cocktails to breakfast on the go.
Dutch chef Eelke Plasmeijer started restaurant Locavore on Bali over five years ago, and his hyperlocal blend of Indonesian and Dutch culinary traditions has turned into an international food destination.
Floris Heuer Floris Heuer & Maaike de Reuver Wouter Noordijk & Kim Verheij
Vegan ice cream, bread based on banana flour, and
a modern twist on the traditional Indonesian Warung.
All products are 100% glutenfree. All bananas are organically sourced, with the added twist that Made’s only uses bananas deemed unfit for the market because of little imperfections in shape or color. Instead of going to waste they’re turned into delicious baked goods.
Made’s Banana Flour Bakery may just be the world’s first bakery working exclusively with banana flour. They opened in 2015, but struggled in their first year. It wasn’t until they used social media to profile themselves as the healthiest and most sustainable bakery on the island that things really started rolling.
The interior is very much contemporary with long wooden tables, wicker lamps and chairs, and freely swinging doors. The dishes, on the other hand, are as authentic and local as they come. Signature dishes include the gado gado, beef rendang, and sate ayam.
Ulekan is one of the finest example of serving traditional dishes in a contemporary way. The restaurant is modern take on a warung, a traditional Indonesian style of restaurant.
It’s not just the popsicles themselves that are a visual feast, the two shops on the island aren’t camera shy either. The blaring neon sign saying ‘ice ice baby’ is perhaps the biggest attraction, with young backpackers lining up for a photo opportunity.
Ayu Peeters, founder of MadPops, has a background in design and photography. Her ice cream concept makes colorful, coconut-based popsicles. The coconut makes them 100% plant based.
Most popular are the Biker Bowl (smoothie bowl with strawberry, banana, dragon fruit, watermelon, and coconut milk) and the Hask Tack (hash browns with spinach, mushrooms, avocado, tomato, pesto, and caramelized onions).
Peloton Supershop is the ultimate combination between a cycling store and a lunchroom. Peloton stands for riding together, towards a healthy and environmentally conscious lifestyle. The menu is exclusively composed of vegan dishes. The food isn’t just colorfully presented, but named for Instagram excellence as well.
The founders of Sprout believe this circular way of doing business isn’t new at all. It’s simply going back to the way our ancestors have done things for centuries.
The garden grows organic vegetables and herbs for the fully vegetarian menu. The biological waste is processed and composted in house, as is the recycling of glass and plastic.
Circularity is not just the next step in sustainability, it’s a different way of doing business. On Bali, breakfast/coffee/lunch bar Sprout shows how to apply circularity in food by keeping to a holistic philosophy in which waste does not exist, and healthy food is the central purpose.
is an independent photographer. His eye for detail and incredible sense of timing have led him to capture the beauty in everyday moments to international acclaim. One of the photos he took at the Food Inspiration DayX took home the best picture in the catering category at the Event Photography Awards in London this year.
It was included in Asia’s 50 Best Restaurant list 2019 (at 42). The multi-course tasting menu changes every week depending on what the direct surroundings of the restaurant have to offer. Locavore has spawned a minor empire of hyperlocal concepts embodying the philosophy in areas from craft cocktails to breakfast on the go.
Dutch chef Eelke Plasmeijer started restaurant Locavore on Bali over five years ago, and his hyperlocal blend of Indonesian and Dutch culinary traditions has turned into an international food destination.