ENVY TIMES November 2012

TUBAN (AEP) – fall season promises good things for the economy and given the boisterousness of Envy’s menu shares in October, November is look-ing like it will expect more.

Shares rose overall in October as a result of the success of the new menu with the great value pric-

ing and delicious comfort food, all this gave the Envy shares a boost over other stock markets.

Th e biggest seller in October was again Steaks (ENSE: 0857) proving a popular stock is hard to put down, the value showed a modest increase of 6.5% overall for the month – helped particularly by the sales of the US Angus Medallion. Pastas (ENSE: 2600) soared 6.5 per cent and Envy’s fa-mous pizzas (ENSE: 0883) climbed 4.5 percent thank in no small part to the level of fame att ached to the creativity of the Envy Pizza. Th e big rise of the week, however, was seen by chicken makhani (ENSE:1385) which climbed 12.8 per cent on pre-vious prices. Envy’s Olive Oil edged up to nearly US$108 per barrel last week, in its eighth straight day of gains, lift ing energy and health shares.

“It was an encouraging performance for the start of the summer” said Envy’s fi nancial analyst Sudi, “Th e volume of trade picked up as well, we now have more and more people dining with us and there is a lot of optimism looking forward.” (SD)

BaliInsiderTino Indrawanto

01November, 2012www.envy-bali .com

WYOMING (AEP) - When Bob Meyer came to the Montana Big Blackfoot River region in 1990, he ended his search for the perfect place to pur-sue his lifelong dream of returning to his agricul-tural roots by ranching. He sett led in this region, steeped in ranching history, and successfully cul-tivated that history. Yet raising catt le for the future would also mean looking back to the “old-fash-ioned way.” Aft er his arrival in the area Meyer bought prop-erty as it became available, piecing back together subdivided parcels and pursuing his goal of restor-ing a large segment of land. Th e result is Meyer Company Ranch-the largest working ranch in the valley consisting of 40,000 acres of ranch land. Th ough Meyer wanted to build a progressive ranch, he also wished to tap the historical roots of ranching in the area. Other links to the past are ev-ident throughout the ranch. An old schoolhouse still stands on the former Wales’ property, as does the original log cabin homestead. Th e historic stagecoach road leading to Garnet passes through the ranch. A horse barn built in 1900 and granary built in 1910 are both still vital parts of the Meyer Company Ranch. Meyer’s working history on the land began in 1990, by establishing fi rm roots in Red Angus ge-netics, Meyer used the Meyer Company Ranch to build the foundation for an integrated natural beef program called Meyer Natural Angus, dedicated to raising Angus catt le without the use of added hormones or antibiotics. Quality has long been a sought-aft er goal in the ranching industry, but Meyer has stayed a step ahead of society’s growing concern over health and ethics in food production. Th e goal behind the Meyer Natural Angus and Meyer Company Ranch is to produce the highest quality, most consistent, natural beef available while addressing the public’s growing demand for additive-free beef and its de-sire to support environmentally friendly, humane growing practices. For over 18 years, Meyer slowly

carved out a niche for his company. Today, his companies produce top-quality Red Angus ge-netics, provide a major market for producers who wish to raise natural calves, and sell high-quality beef into consumer channels. Th e Meyer Com-pany Ranch on the Big Blackfoot River continues to provide fertile ground for Meyer’s progressive vision. (FR)

GREAT HISTORY OFTHE MEYER RA NCH

FOOD

HOW THE MARKETLOOKS AT WET SEASON

FINANCIAL MARKETS

p 3

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 Meyers Ranch in Wyoming USA and the Envy culinary team have selected the best cuts for their hungry guests. Here’s a brief rundown on the steaks off ered 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

@balienvy pinterest.com/envybalifacebook.com/envy

FoodSensationsMore aboutENVY foods

GreatCocktailsMore aboutENVY cocktails

BestSunsetMore aboutENVY sunset

p 2p 4p 4

Name : Putu Sutiksna YasaPlace/Date of Birth : Denpasar, 5 May 1988 Position : Bartender

With a few years of bartender experience under his belt and self-proclaimed coolness he joined Envy food service team several years ago with great en-thusiasm and pride.

1. Why did you become a bartender? Bartending for me is the coolest job in the world that requires lots of skills. Either you can make your own drink creation or showing off to people. Or mostly to impress the girls (giggling)

2. What is your favorite part of being a bar-tender? My favorite part is when the guest seems inde-cisive about the cocktails they should have, I’d give them some recommendation including the detailed information about the ingredients. Af-ter they tasted it and liked it then ask for another round of my recommendation.

3. If you weren’t a bartender what would you be?I love martial art. I would probably open a (train-ing) place, become a trainer with a lot of stu-dents from all over the island.. the place I’d call a DOJO…

4. What is you favorite food type?Any food prepared with tender, love and care from my mom.

5. What is your craziest service experience? Th ere was a time when I worked in this bar in Sin-gapore. Th is girl been drinking far too much she fell off the stool face down.. I instantly jumped out of the bar to help her . As I reached out to help her to get up, suddenly a security guy jumped out of nowhere smashing my hand groaning forcefully “never touch the guest otherwise you will get a problem!!!”

02 November, 2012www.envy-bali .com

NOVEMBERSUNSETS IN BALI

SUNSETS

TUBAN (AEP) – November sees the day time in Bali continue to get longer; but only marginally! 4 minutes to be precise.

Th e time of sunrise is gett ing earlier each day through the month, starting on the 1st of Novem-ber at 05:50 and by the end of the month, sunrise will be at 05:50.

Sunsets are gett ing later, the start of the month, sees sunset at 18:15 and by the end of the month, sunset is at 18:25

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 spec-tacular sunsets is along Kuta beach. Here you can join the masses 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 human-ity, then head to Tuban for the ultimate in sunset viewing (NR)

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 like eating chilli jam and peanut butt er sand-wiches in a thunderstorm, watching Carry On fi lm reruns, peeing on birds in the park and licking strangers on the bus; you eat onions raw, have climbed Everest, and are open to na-ked camping. Must wear size fi ve shoes. Box no. 7863

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

Obsessive, compulsive, neurotic, anti-social, manic and paranoid, but basically normal. Fe-male seeks male. Box #5689

INTERVIEW WITH THE STAR

THE GUYS

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

to place.Needless to say, on our fi rst date, we’ll be

sharing the bill.

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

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

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 prepara-tion from purchasing to deliverance 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 Manager is not allowed in the kitchen without necessary precautions and approval from the kitchen team!. (AL)

ET/N. Sudi


November, 2012www.envy-bali .com

03@balienvy pinterest.com/envybalifacebook.com/envy

TUBAN (ET) - I do not always understand where is LEGIAN area begin aft er KUTA :) maybe it’s be-cause somehow if you walk by KUTA you will fi nally reach the LEGIAN area and the best way to expe-rience the LEGIAN area is by foot :), why? it’s simply because most of the time they have this massive traffi c jam especially in July & August, but no worry no stress just park your vehicle and start to wander around :).LEGIAN area, famous for many hangout places like bars, clubs this area is a place to be for party seeker, dress down and hop yourself to those bars and clubs, I always fi nd LEGIAN is the best place to have some distraction if I am bored with prim & proper Seminyak area, here you will fi nd the super laid back ambi-ance almost no rules means the fun never stops :), just seeing people hang around or hop on to all those clubs is simply fun. Go fi nd typical music that you like, from blues to rock to hip hop and simply TOP 40 you name it and you’ll fi nd it there, all those bars & clubs mostly side by side.

Shopping also fun here, wander around and you’ll fi nd great surf wear shops from Billabong to Mooks to Quiksilver you will fi nd it here, if you like to decorate your house you will see lots of painting shops few of my favorite ones are located almost at the end of LEGIAN street near to Seminyak, even in LEGIAN you can fi nd many shops selling great embellished sandals for ladies and leather goods! A friend of mine she has soft spot on exotic ballet shoes which you can fi nd it quiet many here in LEGIAN most of it made from snake skin in many colors!

Walking around LEGIAN you may feel excited yet tiring but not to worry, lately in this area you can fi nd many day spa, from the street end one to a serious and proper day spa, go get in and pamper your tired food aft er a long and fun walk or even get some manicure and pedicure here, most of them in moderate prices.

LEGIAN is one of the oldest and famous tourist area in Bali, congested like KUTA but fun to get lost here, the main street off ering you with those bars & clubs & shops but gett ing lost behind those bars & clubs & shops would also be another fun thing, packed with small hotels & hostels & tiny bars get your motorbike feel some adrenaline rushing here :). I always like to sometimes wandering around those small alleys it’s fun & hectic…super hectic!

Last but not least pay homage to our beloved late ones and pray that peace always be with us in Bali to the Ground Zero Monument, a monument built to commemorating the Bali Bombing, take a stroll here or even just to sit and take a rest in this respectable monument.

Enjoy LEGIAN in the most laid back att itude and expect the unexpected! (TI)

LEGGING IT INLEGIANPLACES

Tino Indrawanto

PERSONALS

I want to meet a nice man to sett le down with, cook for and be looked aft er by. I am obedient and trustworthy and make the home lok like a home.Th e person must have a good heart and know how to treat a lady. He must be kind and need a lady in his life. Stepford-Wife-to-be seeks Alpha Male. Box #8975

MOTORBIKE INCIDENT IN KUTA

TRA FFIC

TUBAN (AEP) – With all the motorbikes in Bali it is inevitable that there will be a few bumps and scrapes each day between vehicles. But what are the odds of bumping into the car of someone you know, let alone when that someone is your boss! Th is unfortunate incident occurred last Tuesday morning in Kuta. Sudi, a waiter at Envy, driving his motorbike to work when he bumped into the back of a car (a Honda CRV). Th e bump was quite hard and as a result Sudi slipped off the side of his

motorbike. As he lay on the road, the driver of the Honda got out and Sudi saw who it was, none other than his boss, the General Manager, Pak Stephane. Fortunately no on was hurt, damage was mini-mal and everyone was able to have a litt le laugh about the incident, including all of Sudi’s work colleagues. (FF)

PERSONALS

Young farmer with 100 acres would be pleased to hear from young lady with tractor. Please send photograph of tractor. Box #5643


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


05

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!



In Bali an ensemble of angklung is called gamelan angklung (anklung). While the ensemble gets its name from the bamboo shakers, these days most compositions for Gamelan Angklung do not use them. An ensemble of mostly bronze metallo-phones is used instead, generally with about 20 musicians.

While the instrumentation of gamelan angklung is similar to gamelan gong kebyar, it has several criti-cal diff erences. First, the instruments are tuned to a 5-tone slendro scale, though actually most ensembles use a four-tone mode of the fi ve-tone scale played on instruments with four keys. An ex-ception is the fi ve-tone angklung from the north of Bali. But even in four-tone angklung groups, the fl ute players will occasionally touch on the fi ft h im-plied tone. Secondly, whereas many of the instru-ments in gong kebyar span multiple octaves of its

pentatonic scale, most gamelan angklung instru-ments only contain one octave, although some fi ve-tone ensembles have roughly an octave and a half. Th e instruments are considerably smaller than those of the gong kebyar.

Gamelan angklung is the characteristic of rituals related to death, and therefore connected in Ba-linese culture to the invisible spiritual realm and transitions from life to death and beyond. Because of its portability, gamelan angklung may be car-ried in processions while a funeral bier is carried from temporary burial in a cemetery to the crema-tion site. Th e musicians also oft en play music to accompany the cremation ceremony. Th us many Balinese listeners associate angklung music with strong emotions evoking a combination of sacred sweetness and sadness.( JA)

GAMELAN ANGKLUNGCULTURE

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)

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)

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

Photo: truelovediaries.blogspot.com

ET/J. Lee


FROM THE SEA

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

prawns in a thai green curry 60prawns 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 gorengkambing/ayam/ikan asin 45your choice of lamb/chicken/salted 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 grilled steak with grilled onion, melted cheese, bell peppers and 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 65breaded 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



07

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

PERSONALS

When I was thirty my dates had to be young, slim, tall, handsome, rich, intelligent. Now I’m 64, they only have to be breathing! Box #3689


FISH

mahi-mahi steak (150gr) 65 guntur steak (150gr) 70

barramundi fi llet (150gr) 110salmon steak (150gr) 130

sword fi sh (150gr) 75

SEAFOOD

tiger prawns 170shrimp fra diavolo 80

river prawns 170

...AND NOW FORSOMETHING ELSE

bbq US beef inter costal 100double 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 Angus Beef coming fr om the Meyer Ranch in the United States. Th e catt le are all raised in the USA 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 juicy and tenderas possible.

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

US angus rib eye 170 US angus strip loin 170

US angus tenderloin 170additional per 10gr 10



09

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 25 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

chocolate lava

apple pie

ET/E.J



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 80bacardi superior 80souza gold 80jim beam 80johnnie walker red label 80st. petersberg 90 VODKA

absolut 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 WHISKIES

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

souza gold 80jose cuervo gold 80

COGNAC remy martin vsop 155 de kuyper 80creme de cacao white and brown, creme de cassis, triple sec, cherry brandy, amarett o, creme de menthe white, apricot

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

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, 22sprite zero, fanta

diet coke 26

ginger ale, tonic water, soda water 25green 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 chilled coff ee 24iced 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, decaff einated black tea LIPTONS HERBAL INFUSIONS 17chamomile, peppermint TWG TEA 20harmutt y, imperial lapsang souchong, creme cara-mel, english breakfast, grand wedding


11

BEVERA GESDRINK




Documents

ENVY TIMES November 2012