‘‘Ocean Twelve’’ Seafood Promotion

Chef Jerome Julius Case stirred up a dozen new seafood dishes from fresh local seafood, produce, herbs and spices during a two-week event, July 8-22 at the Sheraton Laguna Nusa Dua. “Ocean Twelve” is beachside at the Ocean Terrace Restaurant and presents a special presentation of cosmopolitan style cuisine by Executive Chef Jerome, visiting from Sheraton Krabi Beach Resort, Thailand.

Among signature items on the menu are Tangy Pearl Oyster Carpaccio, Stir-fried Sea Asparagus on Eggplant with Black Pepper Glaze, Wild Fire Spiced Seafood Cappuccino Lobster and Mango Curry.
Chef Jerome comes by his passion for cooking from his childhood experiences, watching his grandmother’s experimental cooking and wine making in his native Sri Lanka. “She used local fresh fruits, flowers and herbs, and plenty of game meat, as well as a variety of seafoods,” he recalls.
With a Diploma for Hotel Management and Catering, Chef Jerome has spent a 21-year career in five-star hotels spanning across Asia and the Middle East. He has earned 14 Salon Culinary competition medals for culinary skills. “We are as excited to share Chef Jerome’s experience and recipes with our local culinary staff as we are to enjoy the flavors and dishes that he prepares,” says Sheraton Laguna Nusa Dua Hotel Manager Richard Suter.
Ocean Terrace is open daily for lunch and dinner, 10:30 am to 11 pm, for dining al fresco beach side with ocean vistas while water flows beneath your feet. Reservations are recommended.(BTN/*/Para)

Fruit Baskets

Bali has a variety of tropical fruits to offer visitors. During their season, they are easy to obtain everywhere, ranging from traditional markets to modern supermarkets. There are purple sweet grapes, fresh orange tangerines, translucent rambutans, and many more.
Hotels often provide fruits arranged into a nice presentation for guests. This arrangement is called a fruit basket. It can be provided as a standard amenity or based on special request. On some occasions, bigger fruit, like papaya or watermelon is carved in the style of Balinese traditional masks and made use of for furnishing food tables.
As seen in the picture, a ‘real fruit basket’ where watermelons are cut in such a way resembling a basket along with its handgrip containing assorted fruits. The picture was taken at the Bali Food Competition, Bali Arts Festival 2005. (BTN/Wayan Punia)