Envy times january 2014

WineList

01January, 2014www.envy-bali .com

ROCKHAMPTON (ET) - Australian Brahman beef catt le were developed by innovative north Australian catt lemen who appreciated the eco-nomic value of a beef animal which could adapt to harsh tropical climatic and environmental con-ditions. Initial evolvement of the Australian Brah-man began in Queensland, north of the Tropic of Capricorn. Today the breed infl uence covers Aus-tralia with stud and commercial live catt le exports to many overseas countries – a clear indication of

the breed’s adaptation over a wide spectrum of cli-matic conditions.

Th e Brahman breed originated in the United States of America in the early 1900s where it was developed from progeny of four Indian catt le breeds with some infusion of British-bred cat-tle. Early Australian importations of Brahman-type catt le can be traced back to the turn of the century. However, it was not until 1933 that sig-nifi cant numbers were imported by a syndicate of Queensland catt lemen in conjunction with the Council of Scientifi c and Industrial Research, lat-er to become the CSIRO.Further imports of US bloodline Brahmans recommenced in 1982 with the opening of the Australian Government’s Co-cos Island Quarantine Station facility. Our Aus-tralian Brahman breeders have welcomed this new genetic material. To early 1987, US and Brazilian blood Brahman imports through Cocos Island have topped 300 head with further shipments in

the pipeline. Th e Australian Zebu Breeders’ Soci-ety was formed at Mareeba, North Queensland, in 1946. Th e name was changed to the Australian Brahman Breeders’ Association in 1954. Practical catt lemen realised that traditional British breeds were unable to withstand the ravages of north Aus-tralia’s catt le ticks and drought. Within the last 30 years, the Brahman bloodlines have alleviated the continual struggle for economic survival of many graziers.

Th e growth and development of the Australian Brahman has been described as the greatest live-stock revolution in history. It has transformed the northern beef industry from near bankruptcy to an effi cient and highly profi table enterprise which contributes millions of dollars annually towards domestic and export income. Vast areas of previ-ously unproductive land have been pioneered and developed into profi table beef enterprises using Brahman catt le. (www.brahman.com.au)

AUSTRA LIAN BRA HMAN BREEDER’S ASSOCIATION

FOOD

TUBAN (AEP) – Matching food with wine is a tricky subject as the choice of what goes with what ultimately comes down to personal preference. All of us who regularly drink wine with food may have a general idea of what is likely to be success-ful. Tastes change as do moods and rules are there to be broken. Th ere are few combinations that do not work. White wine with red meat is not wrong; indeed Champagne, for example, goes prett y well with anything. Likewise red wine and fi sh is these days seen as quite fashionable.

Th e stronger the fl avors though, the harder it will be to match a wine. Chocolate, for example, is death to most dessert wines. Fine, complex and old wines are best served with simply prepared food. One’s att ention should be on the wine not the food and anything too strong or rich could overwhelm the subtleties in the wine. Very elabo-rate dishes are probably best served with younger wines.

While you may not agree with all the suggestions, there is plenty of food for thought here and we hope you fi nd it useful when searching for wines to serve with particular dishes.

For a full wine list, please see page 12 & 13

Happy dining & wining!

PAIRING WINE AND FOOD

LIFESTYLE

p 12-13

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TUBAN (AEP) – As the famous chef Julia Child once quipped ‘Th e only time to eat diet food is while you’re waiting for the steak to cook’, here at Envy the chef ’s take their steaks very seriously. Th e steaks at Envy come from the Australian Brah-man Breeder Association and the Envy culinary team have selected the best cuts for their hungry guests. Here’s a brief rundown on the steaks of-fered at Envy….. Rib-eye - A rib steak without the bone; prized among steak lovers for its marbling and fl avour.

Tenderloin - Beef tenderloin, the tenderest cut of beef, is also known as an eye fi llet in New Zea-land and Australia. Striploin - Th e striploin, also known in Aus-tralia as a porterhouse steak, is cut from the short loin.Striploin consists of a muscle that does litt le work, and so it is particularly tender, though not as tender as the nearby rib eye or tenderloin, the fat content of the striploin is somewhere between these two cuts. To enjoy one of Envy’s steaks, please turn to Page 8

CHOOSING YOUR STEAK CUT WISELYTIPS

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Th e island of Bali has so much to off er in the way of shopping, dining and partying. In this fi rst editionof what is chic and not chic in Bali, let’s fi rst talk about SHOPPING!Th is heavenly island will pamper you with many selections of goods to be chosen from chic dresses tobeautifully craft ed home décor to the very well known and I guess iconic, Bir Bintang tank tops! Youname it you get it all here in Bali. I’d like to fi rst talk about our immediate neighborhood - let’s talk about KUTA, the ever congest-ed but very FUN part of Bali off ering many shops to be visited for your hungry eyes hunting cool thingsto buy. Let’s start from the Mall, one of Bali’s biggest malls is in the KUTA area, Discovery Shopping Mallis typical of a shopping centre that off ers you some of the local brands and a great selection of interna-tional brands, overlooking the Indian Sea this mall has the best location on the Island, if you are a localbrand fashion seeker this is a great place to hang out! For me, wandering around traditional market s is always fun, KUTA ART MARKET, located right on the famous Kuta Beach, is still one of the best places in Kuta to fi nd locally made goods, fi nd your sun dresses, colourful tops or Bir Bintang tank tops all at great prices; ranging from around 2 USD up to 4 USD but surely sure you know you’re going to have to bargain to get the best deal, a litt le tip when bargaining – cut the price in half and then work up a litt le! In addition to clothing you can also fi nd some cute accessories and home décor here, this market is so colourful and very intimate, go and get lost there, it will be fun! Aft er you are tired of shopping at the Art Market, go and sit and relax at a humble warung by the beach. Side by side with KUTA ART MARKET is the KUTA SQUARE, a tiny square full with bou-tiques and mostly surfer clothing lines and street wear, some of the biggest are BILLABONG, HURLEY,QUIKSILVER, SURFER GIRL and many mixed brands here, fi nd your colorful bikinis here or boardshort s for your surfi ng lesson sat Kuta beach or cute dresses for your weekend ! All the shops here off er the coolest surf wear imaginable. If you walk around here you might stumble upon many high end brands and you will be amazed at the prices, be careful they are all fake from fake Paul Smith to Louis Vuitt on or Gucci bags or even Calvin Klein undies. Sometimes you will even fi nd branded Dolce Gabbana shops, yeap they are all still fake and they actually off ering you ridiculous prices, if you want the originals you can only get it here in Bali at the duty free shop located at Mall Bali Galleria or at the airport, so don’t feel like you are wearing some couture as they are completely faux! In the corner of Kuta Square, if you are bit tired of those surfi ng togs go peek at some great Indo-nesian Designers collection at a boutique called SOOK, it’s a in amongst it’s contemporary décor youcan fi nd mens and ladies collection here, from cool well designed shirts to a simple dress and pants andalso you will fi nd a great collection of t-shirts here and all by Indonesian Designers, you will fi nd lotsof quirky items here. Lastly, for a long time, Kuta has been well known for many shops stretching from Jalan Raya Pan-tai Kuta to Jalan Legian/Legian Kelod and stopping at the border of Kuta & Legian Kaja Street, walk this path till you’re tired J there are many shops off ering many great items as long as you have a good eye, if you’re keen to fi nd nice ballerina shoes made from exotic skins you will fi nd them at some of the leather shops selling shoes & hand bags, they set a very reasonable price and just remember bargain for every-thing, perhaps you want to fi nd some fashionable sketches from local painters you will also fi nd them here on the crowded Kuta streets, home décor and those great collections of accessories and clothing are also here. Get lost and you might stumble into what could become your favourite shop and splurge for the things you love, just make sure you wear your havaiana fl ip fl opa to make it easier to walk around the KUTA area! Have fun people!

WHERE TO SHOP, DINE & PARTY...PLACES

Juli Ananta

GO ON SPLURGE(must visit shops)

1. KUTA ART MARKET, located right by Kuta Beach, for a fun and intimate time with locals and for fun bargaining!

2. SURFER GIRL, for a heavenly girlish shop,for those impulsive shoppers – beware, it’s hard to resist. Jalan Legian/Legian Kelod 138 Kuta - Bali, Indo-nesia 80361 phone: +62 361 762442www.surfer-girl.com

3. SOOK, on the corner of Kuta Square just op-posite the KFC, for a great selection of Indone-sian Designers brands with reasonable prices and a fashionable, quirky style. All collections are for men’s and ladies.

4. PITHECANTHROPUS, batik galore with olde worlde style & patt erns, cool selections of fabrics, clothing you can even fi nd a nice bikini with batik patt erns, some batik nick nacks for kids and souve-nir, very Indonesian. Jl. Legian 368, Kuta, Bali 80361. Tel: 0361 765 073

5. HURLEY, for cool street wear and denim lov-ers, this cool shop off ers a great selectionsof surf shorts, t-shirts and denim, fi nd it in Kuta Square.

( JA)

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January, 2014

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NOVEMBER SUNSETS IN BALISUNSETS

TUBAN (AEP) – October sees the day time in Bali continue to get shorter; but only marginally 15 min-utes to be precise.

Th e time of sunrise is gett ing earlier each day through the month, starting on the 1st of November at 06:22 and by the end of the month, sunrise will be at 06:23. Sunsets are gett ing earlier, the start of the month, sees sunset at 18:23 and by the end of the month, sunset is at 18:10.

Th ere are some remarkable places to view the sun sett ing in Bali. Research tells us that one of the more famous places to watch one of Bali’s spectacular sunsets is along Kuta beach. Here you can join the mass-es whilst they drink in the last of the sun as it drops below the horizon and leaves wispy tentacles of pink and orange cloud trailing across the sky.

Th e more discerning sunset viewers prefer to be in a semi-reclining position with a cocktail in hand, and if you prefer your sunsets with less humanity, then head to Tuban for the ultimate in sunset viewing. (MD)

Holiday Inn Resort Baruna Bali is the fi rst and still the ONLY hotel in Bali to be HACCP Certifi ed

FOOD SAFETY

TUBAN (AEP) – HACCP (Hazard Analysis Critical Control Points) is a globally recog-nised management system in which food safety is addressed through the analysis and control of bio-logical, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the fi nished product.

It took a lot of time, training and hard work from the resort team to get everything in place. Every step of food preparation from purchasing to de-liverance was analysed for every loopholes where ‘danger’ could occur and we put processes into place to prevent that. It is now a very well oiled way of working, so strict that even the General Manag-er is not allowed in the kitchen without necessary precautions and approval from the kitchen team!. (MR)

PERSONALS

SWM would like to meet the following cocktail recipe one part Russian Vodka, one part tonic garnished with juicy melon cubes, Shake with 20-30oz crushed ice in tall NS glass. Drink Cas-ually only. Box no. 9835

Break out of the tired old traditional male/fe-male roles. I’ll be the baby seagull and you feed me regurtitated raw fi sh like a nurturing mom-ma bird. I’ll provide the raw herring and vomit inducer, you bring the strap-on beak. No weir-dos, please. Box #7623

I have a t-shirt that says ‘World’s Greatest lover. I think that’s my referees covered. How about you? Woman. 25. Box no. 8763

SWF, blonde, blue, gorgeous, seeks six fi gures and a Lexus. Age unimportant. No baldies. Box # 5648

Name : Prada Marlina MarveviPlace/Date of Birth : Denpasar, May 21stPosition : Waitress

With a few years of waitress experience under her belt and self-proclaimed coolness she joined Envy team several years ago with great enthusiasm and pride.

1. Why do you become a waitress?

Because one day I want to own a restaurant there-

fore I want to learn from the scratch

2. What is your favorite part of being a wait-

ress?

Th ere’s something fascinating about food and

drink from diff erent parts of the world, and also

meeting guests from all over the world.

3. If you weren’t a waitress what would you

be?

I had always imagine myself to be a registered

nurse or a medical assistant..

4. What is your favorite food?

Dishes made by my mom. Manadonese cuisine,

which is rich in fl avors and spices..

5. What is your craziest service experience?

I used to work at this Spanish restaurant. At the

closing time all the waitresses would start dancing

on the guest table to a Latin music. All the guests

would love it and gave us lots of tips…..LOL

INTERVIEW WITH THE STAR

THE GUYS

Th is extra large personal ad costIDR 3,500,000,-

to place.

Needless to say, on our fi rst date, we’ll besharing the bill.

Me: Male, relatively good looking, single,inquisitive, allegedly good company.

You: Female, very good looking, single,good company and loaded.

ET/N. Sudi

04www.envy-bali .com

TO KICK OFF WITH...

FOOD

COCKTAILSFOR THEMODERN AGE

COCKTAILS

MEZZE PLATTERS SALADS

LIQUIDSsoup buntut 81indonesian oxtail soup

chef ’s soup of the day 25daily creations fr om the chef’s cauldron

CAESAR SALADSour very popular caesar salad is a traditional combi-nation of crisp romaine lett uce, creamy caesar dress-ing, shaved parmesan cheese and crispy bacon with garlic bread. starter main

course

traditional caesar salad 45 90 with grilledchicken breast 50 110 with grilledshrimp 60 120

tomato and onion salad 25roughly cut tomato and onion, drizzled with red wine vinaigrett e

bowl of greens 25selection of lett uces and green vegetables with honey balsamic dressing

beach salad 25cucumber, tomato, celery, balinese sea grass and lett uce with honey balsamic dressing

For sharing

tuscany 90artichoke, sundried tomatoes, marinated green ol-ives, vegetable stick, pesto dip, baked ricott a, bianca bread, grilled zucchini and eggplant (2- 4 people)

middle east 90falafel ball, tabouli, humus, baba ganoush, pita bread (2- 4 people)

ocean platt er 140squid, broiled shrimp, garlic dip, clams (2 people)

garlic bread 25 thick cut slices of baguett e dripping with garlic butt er

vegetable spring rolls 25crispy, deep fr ied vegetable spring rolls, with a sweet chili dipping sauce

chef ‘s wings 54buff alo chicken wings with a blue cheese dip

fried salmon patt ies 40with a dill cream sauce

breaded calamari rings 45with remoulade dip tomato and basil bruschett a 25chunky chopped tomato and basil ongarlic rubbed baguett e slices

potato skins 35with cheddar, bacon andchives and sour cream on the side

TUBAN (AEP) - How about something cool and a litt le bit diff erent? Th ose were the criteria used when I spent the last few weeks searching for the ultimate cocktail in Bali. My ‘tiring’ (!) research persuaded me that the days of sickly sweet cocktails fi lled with cloying syrups and juices are well and truly over. Th ere is a new cocktail age in town and if I may use a pun; I have found somewhere in Bali that has really ‘raised the bar’ when it comes to making cocktails.

Wandering along the beach at sunset in Tuban (South Kuta) I heard the sound of drumming in the distance, like a net, the beat pulled me towards the sound and I found Envy – home of cocktails for the modern age. Sett ling down at the bar I spoke to Indro, one of the bartenders on duty, his fi rst recommendation to me was the Envy Foam, he described it to me as “a simple but radical fusion of vanilla infused vodka, butt erscotch schnapps and fi nished with our homemade butt erscotch and cinnamon foam” it sounded too good to miss, so that was the fi rst cocktail on my voyage of discovery. Whilst enjoying my Envy Foam, Jaya was joined at the bar by his boss, Ode, and aft er Jaya intro-duced me, Ode was more than happy to talk to me about the history of cocktails and the history and development of Envy’s special breed of cocktails.

By this time I had drained my Envy Foam dry and was ready to move onto the next cocktail, this time Jaya led me towards their Envy Cappuccino which he told me was “a quirky alcoholic twist on the classic cappuccino, with vodka and espresso laced with caramel syrup and kahlua and topped off with a nitrogen charged sweet espresso foam and fi nally dusted with freshly grated chocolate”. It was amazing, truly the nectar of the caff eine gods. So, dear reader, I can confi dently say that I have found my ideal cocktail destination in Bali. Great cocktails, beautiful sunsets and the friendliest staff on the island. What more could anyone want?

For a full list of cocktails at Envy, please seepage 10

- contains pork - vegetarian dishes - non allergen potential

all prices in IDR ‘000 and are nett (no surprise service charge and taxes)


a 12” round ( for 1 person) or a 20” long (for sharing) crispy thin crust pizza,from our stone hearth oven

12” 20” round longenvy pizza 90 145tomato, mozzarella, balinese sea grass, asparagus andcold smoked salmon margherita pizza 65 100tomato, mozzarella and fr esh basil pizza alle verdure 60 90tomato, broccoli, red onion, bell pepper, mozzarella infastidito pizza 80 140pesto, mozzarella, chicken, onion, mushroom stromboli pizza 80 created in philadelphia, the only ‘real’ rolled pizza.spicy minced meat, mushroom, tomato concasse and mozzarella calzone pizza 80the pillow pizza – tomato, mozzarella, spicy chickensausage and mushroom, all folded into a pizza

mafi oso pizza 80 140mozzarella, beef sausage, tomato, olives, onion metro pizza 60 90mozzarella, tomato, capsicum, broccoli and olives

hawaiian 80 140tomato, mozzarella, pineapple and ham

envy gourmet 80 140 tomato, mozzarella, sweet corn, peas and chicken

napoletana 80 140tomato, mozzarella, mushroom, capsicum,oregano and beef sausage

milano 80 115 tomato, mozzarella, capsicum and ham


PIZZASFOOD



PIZZA MARGHERITA - A QUEEN’S PIZZA

FOOD

HOW TO MAKE A PIZZA SPECIAL

FOOD

EUROPE (AEP) – Th ere is no question that the price of Italian cuisine is Pizza. With it’s long and colourful history, and regional varieties, pizza is what most people fi rst think of when thinking of Italian food. Whilst the fi rst record of pizza was in 997AD, the history of the Margherita pizza started much more recently, in 1889. In 1889, Queen Margh-erita of Savoy, accompanied by her husband Um-berto I, decided to tour her kingdom. During her travels around Italy she saw many people, especial-ly the peasants, eating large, fl at, round bread with various ingredients on top. Curious, the queen ordered her guards to bring one of these pizza breads. Th e Queen found the bread delicious and would eat it every time she was out amongst the people, which caused some consternation amongst her courtiers. It was not seemly for a Queen to dine on what was seen as peasant’s food. Ignoring the consternation the Queen sum-moned the famed Chef - Raff aele Esposito from his famous tavern – Pizzeria di Pietro e Basta Cosi , she asked him to bake some pizzas for her. Chef Raff aele created a special pizza for her, deeming the traditional garlic to be unfi t for the royal pal-ate, he used tomatoes, mozzarella cheese and fresh basil (to represent the colours of the Italian fl ag – red, white and green) and named the pizza aft er the Queen.

BALI (AEP) – Take one adventurous chef, one ticket to Italy, add 365 days of learning and eating, blend well and leave to simmer for a few years. Oh yes, and don’t forget a good serving of some red, juicy tomatoes with just the right mixture of herbs! Chef Chris spent a year eating his way through copious amounts of pizza whilst att ending cook-ing school in Italy, as a result his palate is fi nely tuned to how an authentic pizza tomato concasse should taste. Th e pizzas at Envy have one particular ingredi-ent that make them very special and that’s the to-mato concasse layered between the thin and crispy base and the selection of ingredients and mozza-rella cheese on the top. Because of the myriad in-gredients that can be on top of a pizza, the tomato concasse is oft en lost in the overall fl avour, but a good tomato concasse makes all the diff erence to the total taste sensation. Chef Chris keeps his recipe secret but if you of-fer him a nice cold ginger beer, he has been known to pass on his recipe!



WHAT IS CHILL OUT MUSIC

ARTS

BALI (AEP) - Chill out music, sometimes simply called ‘chill’ fi rst emerged in the early 1990s when relaxing, mellow music was played in designated ‘chill rooms’ at dance clubs. Chill music covers a few styles of electronic music with the tracks al-ways having a mid-tempo beat and being relaxing in mood. An entire culture has evolved around chill out music, with many bars, clubs and hotels around the world catering to a relaxed, chilled out atmos-phere through the design of the venue (muted tones, relaxing furniture – day beds, comfortable chairs), the food and beverage product (creative cocktails, simple and tasty food) As a result of its relaxing and mellow beat, chill out music has proved very popular at beachside locations with great sunset views, such as Café del Mar in Ibiza and Envy in Bali. (FR)

PERSONALS

SWM, Burt Reynolds type, loves Rush, hates Hillary. I think a woman’s place is in the laun-dry room and I have a lot of laundry that needs doing. So get to it. Box #6587


INTRODUCING OUR CARTOONIST

HUMOUR

BALI (AEP) - Julian Lee has joined the Envy Times as the lead cartoonist. He comes from the background of arts as his grandfather is a painter. Julian discovered his loves

of cartoon at the young age and honed his skills whilst being part of high school cartoon club. Mr. Lee fi nds his inspiration from the people around him and daily life in Bali. As a youngster Julian made his pocket money from selling his car-toons in mini marts around town. Julian will be producing a new cartoon for each edition of Envy Times and hopes to entertain everyone. (EJ)

ET/J. Lee

Tuak is palm beer, a sudsy and quite mild elixir brewed from palm tree sap. Tuak is produced by fermenting the sap of fl ower bud of any of a num-ber of species palm. In Bali, coconut tree, called punyan nyuh, is most oft en used because of the trees are quite common. In areas where sugar palms, punyan jaka, palm trees, grow, their juice is used. In north and east Bali, the lontar palm, called punyan ental, is used for tuak. Th e problem with ental, however, is that the leaf-bearing branch of the tree is full of thorns. Th ere are two kinds of tuak; tuak manis, “sweet,” (sometimes called nguda, “young”) and tuak wayah, “old.” Th e diff erence between the two is in taste and alcohol content, with tuak wayah being

“dryer” and more potent. Tuak manis is fresh from the tree, and it has a fairly high sugar content be-cause the fermentation process has not gone very long. Th e preferred drink is tuak wayah. It has a much stronger taste than manis, with a defi nite alcoholic fl avor. Tuak nyuh, tuak from coconut tree, is a pale tan color with a kind of musty odor. Because of the high concentration of suspended solids, the beer is translucent, even opaque. No at-tempt is made to fi lter the drink. Th e continuous production of carbon dioxide bubbles contributes to its opacity. Tuak jaka, from sugar palm, has more of a pink or reddish color. Old and new tuak both look exactly the same. Tuak drinking is quite a social aff air in Bali. Th ere are innumerable small warungs (food stalls) scatt ered all over the island where men come to sip a glass, have a snack, and chat in the heat of the day. Usually some sort of rice dish is served, wrapped in banana leaf – nasi bungkus. Th e owner has a couple of dozen bott les of all shapes sized lined up on the table, each fi lled with foaming tuak wayah. (GS)

TUAK; THE TRA DITIONAL BEER IN BALI

LIFE

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FROM THE SEA

tagliatelle al frutt i di mare 72tuna, prawn, squid, clams and mussels

prawns in a thai green curry 70prawns in a spicy thai green curry sauce served with rice

fi sh & chips 70deep fr ied fi llet of fi sh with straight cut fr ies and tartare sauce

fett uccine al salmon 100thin slices of smoked salmon in al fr edo sauce

FROM THE GARDEN

penne primavera 70garlic, cherry tomatoes, asparagus, spinach and green peas

raviolett a 45with caponatt a and tomato sauce

mac and cheese 50oven baked and cheesy

vegetarian pad thai 40

nasi cap cay 40 stir fr ied vegetable with steamed rice

B.C.B 45 herbed bean cake burger with lett uce and gherkin mee goreng 50fr ied egg noodles with vegetables

indian vegetable curry 45served with steamed rice

FROM THE FARM

nasi goreng kambing/ayam 45your choice of lamb/chicken fr ied rice

nasi goreng ikan asin 35salted fi sh fr ied rice

mutt on rogan josh 90an indian mutt on stew served with paratha bread

bolognese linguine 60a traditional rich minced beef and tomato sauce

beef stroganoff 65with mashed potato

lasagna al forno 75beef, tomato sauce and pesto

aussie jump 65beef burger, fr ied egg, cheese, lett uce, tomato, onion, pineapple and gherkin, served with fr iesto make it a double decker burger 75

steak frites 85grilled steak with fr ench fr ies and herb butt er, with a green salad

envy cheese steak 65thinly sliced beef steak in baquett e with grilledonion, melted cheese, bell peppers, served with fr ench fr ies

chicken teriyaki 60grilled chicken breast glazed with teriyaki sauce served with steamed rice

chicken makhani 75indian butt er chicken cooked in a smooth, creamy tomato sauce with steamed rice

envy club 55triple decker of iceberg lett uce, tomato, chicken, fr ied egg, bacon

chicken kiev 70breaded chicken breast fi lled with herby garlic butt er served with fr ies and salad

grilled chicken burger 75with lett uce, tomato, cucumber and onion

nasi ayam rica 45chicken stew in a spicy tomato and sweet basilsauce served with steamed rice

sweet and sour chicken 50served with steamed rice

chicken in a basket 60deep fr ied chicken in a herbed crispy coating and fr ies

croque monsieur 50 grilled ham, mustard and cheese sandwich with fr ench fr ies

bbq pork spare ribs 130 served with potato wedges and salad

carbonara linguine 65as it’s cooked in italy – bacon, egg andparmesan cheese



COMFORT FOOD AROUND THE WORLDCULINARY all prices in IDR ‘000 and are nett (no surprise service charge and taxes)


FISH

mahi-mahi steak (150gr) 75 guntur steak (150gr) 70

barramundi fi llet (150gr) 115salmon steak (150gr) 130

sword fi sh (150gr) 75

SEAFOOD

tiger prawns 175shrimp fra diavolo 80

river prawns 170

...AND NOW FORSOMETHING ELSE

bbq beef inter costal 115double chop of lamb 200

grilled marinated spring chicken 99grilled chicken breast 63

pork chop 85



FROM THE VOLCANO STONE GRILLDINING

LETT ERS TO THE EDITOR

Dear Sir,I wonder if you could sett le a matt er of great de-bate in my household. We cannot agree on the subject of where the best sunsets in the world can be viewed. Some in my family say Hawaii, others say the Philippines, however, I believe the best sunsets in the world can be viewed from Bali, and as head of the household I feel that my opinion is the correct one and should win the debate. What are your thoughts? E.N. Smith, Ulan Bator

Dear Sir,Whilst in Bali one evening, I sat holding my chilled cocktail and watching the sun set and won-dered why it is that not all locations in the world can be so relaxing and off er such a wonderful way to spend a holiday. I would be interested in your other reader’s opinions. J.K. Philus, Tokyo

Dear Sir,If you have just quit your job at Th e Bali Journal and just joined Th e Envy Times, you probably re-member my lett ers of August 20, 1997 & Jan 11, 2000. If you haven`t changed your job recently

please ignore the earlier sentence. Th is lett er is to bring to your notice that the glam-our quotient in your newspaper has been dipping. In the last six months you have carried only three photos with the navel showing (one of which was a man`s) and only fi ve photos with the cleavage showing (two of which weren`t clear because the color had smudged). Please compare it with the statistics of your glamour quotient between Sept 2002 to Feb 2003 – 16 navel shows, 24 cleavages and 6 bikini shots. Please explain. Mrs, A. L One, Middle of Nowhere


all items fr om the grill include 2 side dishes and a sauce of your choice

VEGETABLES broccoli, baby bean, asparagus, spinach, zucchini and eggplant, mushrooms, green salad, mixed salad

STARCHbaked potato, roasted potatoes, mashed potato, fried wedges, french fries, steamed white rice

SAUCE salsa, beef jus, lemon butt er, balsamic reduction, red wine, white wine, garlic butt er, bearnaise, pepper sauce , barbeque sauce


All our steaks are Certifi ed Australian Brahman Breeder’s Association Australia.Th e catt le are all raised in Australia and are fed and cared for naturally with 100% vegetarian

diets to ensure that the meat has the best fl avours and is as naturally juicyand tender as possible.

PRICE IS per 100GR,please choose the weight you would prefer

AUS brahman rib eye 175 AUS brahman strip loin 160

AUS brahman tenderloin 170additional per 10gr 10


I was in Italy at the time. A friend of mine told me about this new cake recipe she got. She was so enthusiastic about it that I felt compelled to try it immediately. Th e taste was unbelievably good, as I had never tasted before. Since then, I have been in love with this dessert. Everybody knows by now that Tiramisu’ means “pick-me-up” in Italian, named for the high energy content (eggs and sugar) and the caff eine of the strong espresso coff ee. Th ere are many diff erent

stories about the origin of Tiramisu’. It is a layered cake, so some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called “Zuppa Inglese” (English Soup). It is neither English nor a soup. It is a sim-ple cake of ladyfi ngers or a sponge cake soaked in “alkermes” liquor with alternating layers of choco-late and egg custard. Layered cakes have been around for a long time. Th e brilliant idea in Tiramisu’ is not in the tech-nique of layering, but in the components. It was a great idea to combine coff ee, zabaglione cream, and chocolate together. Th is is the true innovation of Tiramisu’. I love to study the history of food. In my book Th e Timeless Art of Italian Cuisine – Centuries of Scrumptious Dining, there is extensive infor-mation about the culinary history of the Italian regions. I tried to trace the origin of Tiramisu’ by investigating Italian cookbooks. Open an old Italian cookbook, browse through the index and… surprise! Th ere is no Tiramisu’

cake recipe. My fi rst encounter with Tiramisu’ was in 1985. Th e fi rst clue is by the famous Italian gastro-nome Giuseppe Maffi oli. In his book Il ghiott one Veneto(Th e Venetian Glutt on) fi rst published in 1968, he talks extensively about zabaglione cus-tard. Th e name of this cream originates from Za-baja, a sweet dessert popular in the Illiria region, a coastal area across the Adriatic Sea that was Venetian territory for long time during the golden age of the “Repubblica Serenissima” (“Th e Most Serene Republic”) of Venice. Zabaglione was pre-pared in those times with sweet Cyprus wine. “Th e groom’s bachelor friends,” says Maffi oli, “at the end of the long wedding banquet, maliciously teasing, gave him a big bott le of zabajon before the couple retired to guarantee a successful and pro-longed honeymoon.” “Th e zabajon,” Maffi oli con-tinues, “sometimes had whipped cream added, but in this case was served very cold, almost frozen, and accompanied by baicoli, small thin Venetian cookies invented in the 1700’s by a baker in the Santa Margherita suburb of Venice.” Th e combi-nation of added whipped cream, the serving tem-perature, and the cookies are close to the modern Tiramisu’ recipe. And even the allusion to the en-ergetic properties of the zabaglione seem to refer to Tiramisu’s name. Later in my research, the oldest recipe I could fi nd was in a book by Giovanni Capnist titled I Dolci del Veneto (Th e Desserts of Veneto). Th e fi rst edition was published in 1983 and has a clas-sic recipe for Tiramisu’. But the fi nal word on the origin of Tiramisu’ is from a book by Fernando e Tina Raris named La Marca Gastronomica published in 1998. It is a book entirely dedicated to the cuisine of Treviso. Th e authors remember what Giuseppe Maffi oli wrote in an article in 1981: “Tiramisu’ was born recently, just 10 years ago in the town of Treviso. It was proposed for the fi rst time in the restaurant Le Beccherie. Th e dessert and its name immedi-ately became popular, and this cake was copied by many restaurants fi rst in Treviso, then all around Italy.” Th e restaurant “Le Beccherie” still makes the dessert with the classic recipe. Th ey use ladyfi n-gers soaked in bitt er strong espresso coff ee, mas-carpone-zabaglione cream, and bitt er cocoa pow-der. Alba and Ado Campeol, the owners of the restaurant, regret not having patented the name and the recipe to avoid all the speculation and guessing about the origin of this cake and the dif-fusion of so many recipes that have nothing to do with the original Tiramisu’. I have tried countless diff erent recipes among the infi nite variations of Tiramisu’, but the classic one, the recipe from Le Beccherie restaurant, is still the one I prepare today and the one I prefer. (LW)

TIRA MISUDESSERT

Anna Maria Volpi

DESSERTSFOOD


ENVY END

banana split 25 three colour ice cream and banana topped with choco sauce, peanuts and whipped cream

chocolate lava 35 Warm molten chocolate cake

apple pie 30warm apple pie served with vanila ice cream

refreshing fruit platt er 25seasonal selection

vanilla crème brulee 30 crispy top, creamy underneath

toff ee banoffi pie 25 banana, toff ee, cream and crumbly biscuit

pisang goreng 25 indonesian fr ied banana

tiramisu 30 the italian ‘pick me up’

black forest cake 25 a slice of the classic

cheesecake 30 baked new york cheese cake

pineapple crumble 25 butt ery, crunchy crumble with spicedpineapple

banana split

apple pie

ET/E.J


chocolate lava


COCKTAILSDRINK


If there is a particular cocktail that you would like but isn’t on our menu, please ask one of our ser-vice team and we will happily make it for you.Th e best cocktails do take a litt le time, so please allow our bartenders a minute or two to prepare your drinks.

OUR CREATIONS

asian martini 95fr esh lychees and home-made lemongrass syrup spiked with a large measure of vodka then fi nished with crystal clear apple juice, served straight up aussie mary 100our signature australian bbq mary features vodka shaken with our special homemade bloody mary mix consisting of roasted tomatoes, steak and cajun spices with lemon juice, served long with pickled ginger and speared cherry tomatoes peppered strawberry margarita 95an unlikely fusion of peppercorn infused tequila, plump fr esh strawberries, crème de cassis and fr eshly pressed lime juice-served straight up

breakfast martini 100premium gin shaken with orange marmalade and fr eshly squeezed orange and grapefr uit juice served straight up with a side of marmalade and crisp toast clover club 95a classic fr om the 1920’s. we lightly shake gin and fr esh raspberries, then shake well with lemon juice and sugar syrup. served straight up envious cosmo 95our twist on the contemporary classic. we shakea delightfully refr eshing fusion of citron vodka and cranberry juice and lime juice, then fi nished with nitrogen charged toasted orange foam, served straight up envy foam 100a simple but radical fusion of vanilla infused vodka, butt erscotch schnapps and fi nished with our homemade butt erscotch & cinnamon foam

envy iced tea 100our signature iced tea created with our homemade jasmine syrup and fr esh muddled peaches, shaken with gin and fr esh citrus juices, served long and topped with coke and garnished with a jasmine tea bag

envy cappuccino 100a quirky alcoholic twist on the classic cappuccino, we shake a tasty mix of vodka and espresso laced with caramel syrup and kahlua, topped with a nitrogen charged sweet espresso foam and dusted with fr eshly grated chocolate

berry frappe 95a fr uity fr appe ensemble of vodka muddled with fr esh strawberries, watermelon and raspberry pre-serve shaken with cranberry juice, midori and cassis

LONG AND REFRESHING

sugar hill punch 95fr esh basil muddled with apricot liqueur and then shaken with a blend of rum, fr esh lime & mango juice – served long over ice and garnished with a sugarcane stick

passionfruit and vanilla mojito 100A delightful refr eshing fusion of rum and fr esh passion fr uit, muddled and fi nely balanced with fr esh vanilla and fr eshly squeezed lemon juice - served long over crushed ice

passion and grape smash 100A refr eshing fusion of vodka, triple sec & fr esh passion fr uits, muddled & fi nely balanced with red grapes, mint & simple syrup, topped with apple juice, served long over crushed ice. spiced swizzle 100a cool refr eshing blend of myers rum and fr eshly pressed lime juice shaken with amarett o and a splash of apple juice - served long over ice with almond fl akes bourbon & grape smash 100kentucky bourbon whiskey stirred with fr esh mint, grapes, then spiked with vanilla syrup – served long over crushed ice

THINGS THAT SPARKLE citrus bellini 100gin shaken with orange marmalade and fr esh citrus juice, topped with sparkling wine

raspberry bellini 100fr esh raspberries shaken vigorously with vodka topped with sparkling wine mango and almond bellini 100fr esh mangoes muddled with amarett o and peach liqueur topped with sparkling wine

TO ENJOY WITH SUNSET sunset martini 100dark rum with muddled fr esh, succulent mangos and mango juice, grated coconut and coconut rum sunset punch 100a thirst quenching marriage of orange vodka, fr eshly squeezed pink grapefr uit and passion fr uit vigorously shaken and poured over our vanilla infused ice cubes fi nished with a top of sparkling wine sunset sling 100a startling mix of bourbon muddled with chunks of fr esh watermelon, shaken with midori and fr eshly pressed lime and apple juice and served long over crushed ice citrus and passion martini 95fr eshly plucked basil leaves, muddled with homemade coconut syrup and spiked with citrus vodka, pineapple juice and fr esh passion fr uit, served straight up

citrus and grapefruit sling 95an invigorating marriage of citron vodka and campari shaken with lemon juice and fr esh pink grapefr uit – served long over crushed ice

envious martini 95a stimulating fusion of premium vodka shaken vigorously with cassis liquor and pineapple juice served straight up and garnished with a chocolate dipped raspberry

pineapple and pomme martini 95a unique mix of cherry brandy shaken with pineapple juice and pomegranate syrup – served straight up


HOUSE SPIRITS

gordons, gin 80bacardi superior, rum 80sauza gold, tequila 80jim beam, bourbon 80johnnie walker red label, scotch 80st. petersberg, vodka 90 VODKA

absolut blue 80absolut fl avoured 95vanilla, raspberry, pears, mandarin, peach, currant, citron

smirnoff twist 95apple, watermelon, cranberry, orange, citrus, vanil-la, strawberry

ciroc 110grey goose 9542 below 95 GIN

bombay sapphire 95gordons 80beefeater 80 SCOTCH

dewars white label 80famous grouse 80johnnie walker red label 80johnnie walker black label 95johnnie walker gold label 180johnnie walker blue label 380chivas regal 12 years 95

SINGLE MALTS

glenfi ddich 12 years 140glenlivet 12 years 140macallan 12 years 155 IRISH WHISKEY

bushmills 80 WHISKIES & BOURBONS

canadian club 80jim beam white 80 RUMS

bacardi light 80meyers 80

TEQUILAS

sauza gold 80jose cuervo gold 80

COGNAC remy martin vsop 155 APERITIFS 80martini rosso, martini dry, martini bianco, campari, ricard

LIQUEURS

malibu 80

baileys, galliano, kahlua, sambuca, 90southern comfort

benedictine dom, cointreau,drambuie, midori melon 100

de kuyper 80creme de cacao brown, creme de cassis, triple sec, cherry brandy, amarett o, creme de menthe white, apricot

BEERS

bali hai small (indonesia) 40bintang bott le small (indonesia) 45bintang bott le large (indonesia) 75heineken (holland) 50san miguel light (philippines) 60carlsberg (denmark) 50

SOFT DRINKS coke, coke zero, sprite, fanta 22

diet coke 26

ginger ale, tonic water, soda water 26green sands recharge 20

BOTT LED WATERS

equil (still natural water) 380 ml 15equil (sparkling water) 380 ml 35aqua 380 ml 10

FRESH JUICES 30orange, watermelon, pineapple, papaya, honeydew, lime, carrot CHILLED JUICES 26tomato, apple, pineapple, orange, cranberry, mango

COFFEE espresso 24double espresso 30americano 24latt e 24cappuccino 24mochaccino 24 iced coff ee 24iced black coff ee, iced cappuccino MOCKTAILS 35

lemonizer, old fashioned lemonade, cranberries, apple mojito, manggo lassi, pineapple and mint smoothie, fr esh berries and strawberry crush.

SMOOTHIES

single fruit 30strawberry, mango, orange,pineapple, banana

blue colada 30 blue fl avour, melon, mango, orange& pineapple

cha – cha 30strawberry, apple, orange, banana & water melon

tropical blonde 30banana, mango, pineapple, passion fr uit & straw-berry

SHAKES 30strawberry, vanilla, chocolate, banana

LIPTONS TEAS 17english breakfast, earl grey, green tea with jasmine LIPTONS HERBAL INFUSIONS 17chamomile, peppermint TWG TEA 20harmutt y, imperial lapsang souchong, creme caramel, english breakfast, grand wedding

BEVERA GESDRINK




DRINK

NV Billecart Salmon Demi Sec 899Its pale gold colour is beautiful, emitt ing a constant ballet of fine, regular and persistent bubbles in the flute. Its nose is lively with a hint of delicate white flowers and envolves towards aromas of butt ered brioche. From the palate, this Demi-Sec champagne is full-flavoured and is a reference for its perfect balance between sugar, alcohol and acidity

NV Louis Roederer Brut Premiere 1,40040% Pinot noir - 40% Chardonnay - 20% Pinot MeunierTh is champagne is full and generous texture with fruitier and more refreshing notes. In the mouth, the wine has structure, richness and length. It is a full, complex wine that is both modern and powerful, whilst remaining a great classic.

NV Billecart Salmon Brut Reserve 2,500Th is cuvée, with reflections of straw yellow, stands out by the finesse of its slowly raising bubbles and its persistent and abounding mousse. From the aroma, it is maturity touched with floral freshness for this cuvée that breathes aromas of fresh fruit and ripe pears. A full and accurate flavour combined with a fine freshness and a rich bouquet bear.

Th e primary grapes used in the production of Champagne are Pinot noir, Chardonnay and Pinot Meunier. Champagne appellation law only allows grapes

grown according to appellation rules in specifi cally designated plots within the appellation to be used in the production of Champagne

CHAMPAGNE

Champagne and sparkling wines might have a similar production process;however, everything else including the region, the soil,

the grapes, the climates are diff erent.

7 Cascine Prosecco Extra Dry DOC, Piedmont, Italy 480Bright, straw yellow with a light hint of green. Its has aromas and tastes of citrus, apples and honey. Th e palate is light and fi zzy with pleasant and harmonic palate. Ideal for aperitif, accompanies well hors-d’oeuvres pasta and seafood dishes.

Tunjung Sparkling Brut, Bali Indonesia 600Th is brut sparkling made in the traditional méthode champenoise, has aromas of citrus peel and fl owers, with a lingering scent of light creamy yeast.

NV Naked Range Sparkling Brut, Yarra Valley, Victoria 1,200Chardonnay, Colombard, Chenin BlancTh e collection of grape varieties blended to create this wine typifi es clean, crisp and easy drinkingstyle. Th e style is fresh and fruit driven which creating a light, uncomplicated sparkling wine.

SPARKLING

Dessert wines, sometimes called pudding wines, are sweet wines typically served with dessert. Enjoy either with dessert, but also with cheese and some entrees.

Sababay Ludisia 500 ml, Bali, Indonesia 480

“Vibrant new latitude sweet red style”Brilliant dark crimson red tones with a rich bouquet of apricot, chocolate and cinnamon. A soft and delicate medium bodied palate with a hint of orange peel. Warm and luscious fi nish that will accom-pany a wide variety of dishes ranging from red meat served with creamy sauces to desserts

DESSERT WINE

12www.envy-bali .com @balienvy pinterest.com/envybalifacebook.com/envy

January, 2014

WINEAll prices are nett and quoted in ‘000’ rupiah (no surprise service charge and taxes)

WINE BY GLASSBott le / Glass

2006 Croser Petaluma, Adelaide Hills, South Australia, Sparkling Wine 699/175

Th is sparkling wine is 63% Pinot Noir, 37% Chardonnay, and it weighs in at 13% alcohol. It’s taut, fresh and balanced with subtle toasty notes and restrained citrus fruit. Sophisticated and clean but still very youthful: an impressive fi zz with potential for further development.

2007 Chateau Le Rose de Clarke, Medoc, France, Rose Wine 499/125

Th e wine is show the ripe plum, dark cherry and spice aroma with rich, soft , blackcurrant and mulber-ries palate

2006 Torbreck Woodcutt er’s Semillon, Barossa Valley, South Australia, White Wine 599/150

Th e Woodcutt er’s Semillon is a satisfying medium to full bodied wine that combines fresh citrus fruit characters with a faint nutt y richness obtained from barrel fermentation.

2013 Cape Discovery Sauvignon Blanc, Margaret River, Western Australia, White Wine 590/135

Th is classical Margaret River Sauvignon Blanc has been craft ed to especially suit Asian cuisine.Th e colour is pale green with lift ed aromas of mouth-watering lime and asparagus. fresh and fl avour-some, the palate is bursting with tropical fresh zingy fruit with a fi ne persistent fi nish.

2007 Mollydooker “ Th e Scooter “ Merlot, McLaren Vale, South Australia, Red Wine 599/150

Th is wine is charming wine with delicate sweet berry fruit, fi ne integrated tannins and a beautiful long fi nish.

Cape Discovery Explorer Red, Margaret River, Western Australia, Red Wine 560/125

Th is beautiful medium bodied red wine comprises a blend of Merlot and Shiraz. Aromas of blackberry and toasty oak are followed by spicy fruit and soft tannins on the palate. Enjoy this wine with red meats including lightly spiced dishes.

Rosé is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as

it is the most straightforward to make with the skin contact method. Th e pink color can range from a pale “onion”-skin orange to a vivid near-purple, depending on the

grape varieties used and winemaking techniques. Th ere are three major ways to produce rosé wine: skin contact, saignée and blending.

Hatt en Wines Rose, Bali, Indonesia 380

Th e wine displays tropical fruit aromas and fl owery overtones. It leaves a clean and refreshing aft ertaste on the palate.

2012 Cape Discovery Rose, Margaret River, Western Australia 425

Delicately pale in colour with lift ed aromas of juicy strawberries and boiled pink lollies combine with mouth watering spiced pears and subtle orange blossom. Off -dry, this food friendly wine is crisp, fresh and zingy with a lasting impression.

2009 Splash Organic Rose, Victoria, Australia 1,300

Th e wine is show the ripe plum, dark cherry and spice aroma with rich, soft , blackcurrant and mulber-ries palate.

ROSE WINE



2012 Artisan Estate Shiraz, Swan Valley, Western Australia 420

Its has deep crimson with a vibrant purple hue colour with a rich and luscious combination of blackberries, fruits of the forest and black cherries with chocolate overtones. Silky smooth and eminently drinkable, this wine has a deep intensity with legs to impress.

2011 Cape Discovery Cabernet Merlot, Margaret River, Western Australia 450

Th is classic Margaret River style Cabernet Merlot shows a mix of red and black fruits with a background of savoury cedar oak and lift ed fl orals. Th is restrained and elegant palate is fi rm with fi ne grain tannins and good texture. Black current leaf, sweet berries and currents dominate with a long chocolaty fi nish.

2011 Cape Discovery Shiraz, Margaret River, Western Australia 450

Th is classic shiraz is rich and has an intense fruit power cherry, plum, dark chocolate and warm exotic spices. Delicate oak maturation gives depth and complexity to this fi ne wine.

2011 B & G Reserve Cabernet Sauvignon VDP DO’C , Lanquedoc, France 490

An intense nose of plum and blackcurrant, with delicate toasty notes; the palate is silky and long with plenty of red fruit and hints of vanilla. Match with grilled red meat, tomato dishes, cheese

2012 Two Island Shiraz, Bali, Indonesia 500

Th is shiraz is spicy cherry and berry fl avour wine, followed by pepper character complimented with vanillin oak aroma and fl avour.

2010 Ortonese Sangiovese, Merlot Daunia IGT, Puglia, Italy 520

Ruby red in color, the bouquet is quite intense and persistent, reminiscent of cherries, prunes and vanilla; on the palate, medium body, good balance and harmony of fl avors, fruity, forward, food friendly

2011 Bogle Vineyards Pinot Noir, Clarksburg, California 560

Crushed violets and strawberries permeate the nose with touches of green tea and dried spices hint fl avors. Th e mouth feel, sleek and sophisticated, resonates with rainier cherries, aromatic leather and touch of Tabasco. Th is wine is perfectly balanced fi nish with spicy, yet refi ned tannins.

2012 Wolf Blass Red Label Cabernet Merlot, South Australia 565

Cabernet Sauvignon provides backbone and length, while Merlot lends a soft , plumy mid-palate to this classic red blend. A generous, medium-bodied wine with bright berry fruit, a juicy palate and fi ne approachable tannins.

2007 Stonier Pinot Noir, Mornington Peninsula, Victoria 599

Deeper colour than usual for Stonier, the aromas and fl avours likewise stronger and deeper, but without any hint of dead/shriveled fruit; instead there are delicious cherry and plum fl avours running through the long, supple palate

2007 St Hallet Faith Shiraz, Barossa Valley, South Australia 599

Our Faith Shiraz is a vibrant and expressive example of Barossa Shiraz. An accessible, juicy and fruit driven wine, Faith’s vibrant yet dense purple hue hints at the generosity of fruit within

2011 Concha Y Toro Frontera Shiraz Cabernet Sauvignon, Central Valley, Chile 610

Th is wine is balance and fruity wine, rich yet medium in body. Fruity character with red plums and chocolate aromas, a soft fl avour and medium body. Ideal to serve with red meats, cheese, spicy stew and pasta with spicy sauces.

2011 Shearwater Pinot Noir, Marlborough, New Zealand 670

Red cherries, berries and plum, dried herbs with a hint of caramel. Medium-bodied, medley of berries, silky tannins with subtle integrated oak. Delicately poised with a persistent fi nish.

2006 Ruffi no “ Chianti “ Sangiovese, Tuscany, Italy 780

Th is Chianti features a deliciously vinous bouquet, where the fl oral and fruity notes lead toward a fi nish of slightly spicy scents of white pepper and hazelnuts.

2003 Naked Range Cabernet Sauvignon, Yarra Valley, Victoria 1,300

Th is wine has aromas of blackcurrant, berry fruit and a very subtle hint of mints. From the palate, it’s tightly structured but has a great balance of tannins, acid and clean oak.

Red wine is a type of wine made from dark-coloured (black) grape varieties. Th e actual colour of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. Th e juice

from most black grapes is greenish-white; the red colour comes from anthocyan pigments (also called anthocyanins) present in the skin of the grape; exceptions

are the relatively uncommon teinturier varieties, which produce a red colored juice. Much of the red-wine production process therefore involves extraction of colour

and fl avour components from the grape skin.

RED WINE

Th e white grapes from which white wine is mainly produced are green or yellow of which there are many so that white wine can be produced anywhere that grapes can be grown. Some varieties are well-known such as the Chardonnay, Sauvignon Blanc, and Riesling. Others have a discrete existence hidden behind the name of a wine resulting from the assembly of several varieties. Tokay, Sherry, and Sauternes are examples of these. Th e winemaker can also use a variety with a coloured skin

provided he is careful not to stain the worth during the separation of the pulp-juice.

2010 Artisan Estate Classic, Swan Valley, Western Australia 370

Chardonnay, Chenin Blanc, Verdelho, Sauvignon Blanc Th is wine has pale straw colour with pineapple, rock melon, green apples and tropical fruits aromas. From the palate it has s smooth integration of clean crisp fruit acidity and tropical fl avours. Th e combination of pineapple, melon and apple leads to a medium bodied wine with a vibrant mouth feel that is perfectly balanced. Th e wine has good length and leaves you with a fresh crisp fi nish.

2013 Artisan Estate Chardonnay, Pemberton, Western Australia 420

Th is Chardonnay has vibrant pale straw with a tinge of green on the colour with lift ed aromas of melon and peach with hints of apricot, lemon and green apple citrus. A rich full fl avour of melon and peach with a luscious mango creaminess. Supportive green apple natural acidity balances this wine leaving you with a lingering fi nish

Cape Discovery Explorer White, Margaret River, Western Australia 420

Th is beautifully craft ed white wine comprises a blend of sauvignon blanc, semillon and chenin blanc. Aromas of tropical fruit are followed by lively acidity and a touch of residual sweetness on the palate. Enjoy this wine with white meats including lightly spiced dishes.

2010 B & G Reserve Chardonnay VDP DO’C, Lanquedoc, France 490

A refi ned and intense nose, off ering aromas of white fruits, followed by tropical fruits and slightly toasty notes; an elegant wine on the palate with a fl eshy att ack, a fresh and intense fi nish, dominated by exotic fruits and a nice vanilla touch.

2010 Canti Pinot Grigio IGT, Veneto, Italy 490

Th is Pinot Grigio has straw yellow with greenish refl ections colour and slightly fruity aroma. It’s dry, soft and well balanced with apple-citrus fl avors. Th is wine is ideal as an aperitif and perfect match with fi sh and pasta with delicate sauces.

Two Island Chardonnay, Bali, Indonesia 500

Th is wine has tropical fruit aroma especially banana and pineapple. Th is wine has crisp clean fi nish, a medium acidity and long aft er taste.

2011 Concha Y Toro Chateau Subercaseaux Sauvignon Blanc, Central Valley, Chile 520

Nice straw colour, scents of pear, guava & vanilla with citrusy undertones. Slightly sweet on the initial, light on the palett e, medium length bitt er lime fi nish.

2012 Bogle Vineyards Chardonnay, Clarksburg, California 560

Th e taste of fruit with tones of spicy vanilla and nutmeg. Th e creamy mouth feel adds just the fi nal touch on the fi nish, reminiscent of an apple and pear galett e.

2012 Wolf Blass Red Label Semillon Sauvignon Blanc, South Australia 590

Th is semillon and Sauvignon Blanc combine in a crisp, clean, harmoniuos wine with fl avours of fresh lemon, gooseberries and tropical fruit. It’s blends match well with fi sh, shellfi sh, veal, chicken and butt ery sauces.

2010 Shearwater Sauvignon Blanc, Marlborough, New Zealand 620

Th is wine is made in the style of Sauvignon Blanc that made Marlborough famous packed full of fruit fl avours of gooseberry, limes and cut grass. A real fl avour explosion in the mouth that demands att ention and the company of Asian foods such as sushi and Th ai.

2005 Naked Range Chardonnay, Yarra Valley, Victoria 1,100

Th e wine has deep straw in colour with vibrant green tinges. Oak plays a minor part in this wine. Th e nose displays an abundance of stone fruit and juicy pineapple characteristic. Th e palate reveals some interesting sherbet like complexities, couple with succulent melon fl avours.

2011 Naked Range Sauvignon Blanc, Yarra Valley, Victoria 1,200

Th e nose displays a fi ne blend of passion fruit, fresh gooseberry and restrained herbaceous characters. Th e palate is packed full of fruit, whilst maintaining a very clean and balanced structure.

2008 Cloudy Bay Sauvignon Blanc, Marlborough, New Zealand 2,300

Well craft ed Sauvignon Blanc with ripe fl avours of gooseberry, apricots and lemongrass. Good depth and fi nish

WHITE WINE

14 January, 2014www.envy-bali .com

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Envy times january 2014