BRCA September Newsletter

September 2025

SELAMAT DATANG, WARM HOSPITALITY GREETINGS FROM BRCA !

Apa kabar, friends? After a little break, we’re back with fresh stories from BRCA and the Bali F&B community. It’s been an eventful time on the island, with floods reminding us how much we need to care for Bali’s nature and the beauty that makes this place home. Even so, September carried plenty of good energy for BRCA.

SEPTEMBER HIGHLIGHTS

September was such a special month! We gathered again for our luncheon at the beautiful Revivo Wellness Resort, with inspiring speakers and a serene atmosphere. BRCA also joined the Bali Interfood Expo 2025, teaming up with our community of farmers and local producers while running some fun workshops. A month of connection, learning, and celebrating local F&B together!

So sit back, relax, and enjoy this newsletter with a plate of nasi goreng and a fresh coconut drink.

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MONTHLY LUNCHEON UPDATE

17 SEPTEMBER 2025 – NUTRIO RESTAURANT AT REVIVO WELLNESS RESORT NUSA DUA

A LUXURIOUS ESCAPE TO REVIVO WELLNESS RESORT

This month, our luncheon took us to the southern charm of Desa Sawangan, Benoa, where Revivo Wellness Resort welcomed us with warmth and hospitality. Surrounded by lush greenery, the resort felt like a sanctuary: calm, elegant, and designed to restore body, mind, and soul. The General Manager greeted us personally and the team gave us a tour of the beautiful Vitality Center, making the afternoon not just about connection but also about learning something new about wellness. Everyone connected and left feeling happy.

ABOUT THE VENUE

REVĪVŌ Wellness Resort in Bali blends timehonored wellness with cutting-edge therapies to restore balance, vitality, and longevity. Experiences, from curated retreats to à la carte journeys, combine movement,mindfulness, hydrotherapy, and expert-led treatments. The Vitality Centre offers advanced longevity, vitality, and beauty therapies, supported by precision nutrition programs. At NŪTRIŌ, fresh, wholesome, organic food is served as close to its natural state as possible, delighting the taste buds while supporting health.
contact: info@revivoresorts.com

CHEF & THE MENU

It was such a treat to explore the concept of healthy, sustainable eating, showing that every dish can be thoughtfully designed to benefit our body. We started with refreshing aloe vera drinks, then enjoyed the Bali Heirloom starter, crafted to support the brain, heart, digestion, and even slow aging. Beetroot Bliss followed, with beetroot and sweet potato to relax the mind and strengthen the heart. Next up was Chicken Plus, designed to boost digestion, energy, heart, and soul. And for the grand finale, Chocolate Alchemy, a dessert created to support better sleep, energy, heart, and soul. Every dish was beautifully crafted by wellness chef Joshua P. Caroko, proving that healthy food can be as delicious as it is nourishing.

THE SPEAKERS (BALI BEANS)

ABOUT BALI BEANS

Bali Beans is a family-owned coffee brand rooted in the Kintamani Highlands, Bali, where the Sudana family has been growing organic coffee since 1985.
Working within the traditional Subak Abian cooperative system, they support local farmers in shifting from commodity to sustainable specialty coffee production. By growing, processing, and roasting their own beans, Bali Beans ensures full control of quality “from farm to cup.” Today, their coffee can be enjoyed at the plantation, their Umalas branch, partner outlets across Bali, or delivered straight to your home through online orders.

AYU SUDANA (CEO BALI BEANS COFFEE) – TRULY FROM FARM TO CUP.

Ayu Sudana gave such an inspiring talk about Bali Beans Coffee. She shared how she followed her father’s legacy of coffee farming in the Kintamani Highlands and turned it into a specialty coffee brand rooted in sustainability and community. With her background in hospitality in Bali and Dubai, Ayu brings fresh energy and modern business know-how to the family business. Her story, told with warmth and passion, reminded us that Bali Beans is not just about coffee; it’s about heritage, people, and creating something meaningful from farm to cup.

Website: https://balibeans.co.id
Email: info@balibeans.com

EVENTS & HAPPENINGS

BRCA X BALI INTERFOOD EXPO 2025

SUPPORTING FARMERS, SHARING FLAVORS: OUR INTERFOOD 2025 JOURNEY

This September, we joined the Bali Interfood Expo 2025 from 10 to 12
September at the Nusa Dua Convention Center. For us, it was more than
just an expo. It was a chance to show our commitment to supporting and
empowering Bali’s farmers and local producers. Three days filled with
connection, flavor, and community reminded us why they are at the heart
of Bali’s food culture.

BRCA AND COMMUNITY BOOTH

We opened a booth together with our amazing community of local farmers and producers. Bali Sustainable Seafood, Bali Beans Coffee, Bali
Coop, Royal Spice Vanilla, and Scenia all joined in, showcasing
coffee, vegetables, tea, vanilla, and seafood. It was a true celebration of
local products.

FUELING BALI’S CULINARY GROWTH BY NURTURING LOCAL FARMERS AND PRODUCERS

BRCA WORKSHOPS

At the expo, we brought learning and flavor together with a series of lively workshops. Guests got to meet local farmers and discover their products through hands-on sessions like coffee brewing, wine tasting, cheese pairing, and even a professional fish filleting demo. We also highlighted sustainability in F&B with practical workshops on food waste management, including composting and turning waste into worth with maggots. It was all about sharing knowledge, sparking ideas, and having fun while supporting Bali’s food community.

FROM FARM TO CUP. – BY YAN ALDA, BALI BEANS

Bali Beans took us on a journey from their Kintamani highlands
plantation to the cup. We learned the art of brewing and ended with
the best reward—a taste of their rich Arabica coffee. Pure craft, pure
indulgence.

CHEESE TASTING & PAIRING- BY AYU LINGGIH, ROSALIE CHEESE

Rosalie Cheese hosted a workshop that proved local cheese has so much to offer. Although cheese is not native to Indonesia, it is growing in popularity with makers like Rosalie in Bali. Guests enjoyed three pairings of
cheese with arenga nectar, tangerine and tape, making it a true celebration of local flavor.

SUSTAINABLE SEAFOOD, SUSTAINABLE FUTURE – BY HEMA SITORUS, BALI SUSTAINABLE SEAFOOD

Bali Sustainable Seafood hosted a workshop on sustainability and a professional fish filleting demo, highlighting their commitment to responsible sourcing, quality seafood, and a more sustainable future for the industry. Fishery That Matters.

BALINESE VINEYARD HERITAGE, REIMAGINED INTO COVETED WINE BRAND – BY JAMES KALLESKE, HATTEN WINE

One of the crowd’s favorite sessions came from Hatten Wines. The workshop shared the story of Bali’s own vineyard, a pioneer that has grown into Indonesia’s most awarded wine brand. Guests learned about the vineyards and capped the experience with a tasting of 10 exquisite wines.

FROM WASTE TO WORTH – BY PUTU SOMA, MAGI FARM

Such a lovely workshop by the Magi Farm team, showing how waste can be turned into worth. Using black soldier flies, they demonstrated how food waste can be transformed into fertilizer. The audience even got the
chance to watch the process and feed the maggots themselves..

FROM WASTE TO COMPOST – BY BUYA ISTIQLAL, URBAN COMPOST

At the Urban Compost Bali workshop, participants discovered how easy it is to turn kitchen scraps into something valuable. The team showed how their service collects organic waste, swaps out clean buckets, and transforms it into rich compost.

UPCOMING EVENTS

INVITATION TO BRCA OCTOBER LUNCHEON

You’re invited to the next BRCA Luncheon:
15th October 2025, 12 PM Onward
Art Cafe Bumbu
Bali, Jalan Siligita No. 101, Benoa, Kuta Selatan, Badung

Join us for a relaxed afternoon at Art Cafe Bumbu Bali, a charming Dutch-colonial Balinese restaurant in the heart of Nusa Dua. Chef Heinz von Holzen will be preparing a selection of Balinese dishes for us to enjoy.

We’re also excited to welcome two special guest speakers:

• Shae MacNamara, founder & CEO of Expat Roasters, will share his journey of building a coffee brand that started in Bali and has now expanded to major cities across Indonesia.
• Benny Huang, The CEO of Tempeman, Tempego Experience, and Lalagi Crispy Tempe Chips turned his passion for tempe into Tempeman, a progressive Bali-based food tech company that empowers soy farmers and women’s communities.

It will be a relaxed afternoon of good food, inspiring talks, and great company. We look forward to welcoming you there.

WORLD TOURISM DAY

Tourism has the power to lead climate action.

We’re proud to support the 3rd World Tourism Day 2025 by Eco Tourism Bali. Join us and others working toward a more sustainable future in tourism and climate action.

World Tourism Day 2025 – Tourism and Climate Action

Eco Tourism Bali is hosting the 3rd World Tourism Day 2025, a gathering of hospitality leaders, sustainable businesses, and experts committed to shaping a greener future. With the theme Tourism and Climate Action, the event will showcase innovation, spark collaboration, and highlight how tourism can drive meaningful climate action.

Event Highlights

• Opening Ceremony and Keynote Sessions
• Panel Discussions on Sustainable Tourism
• Business Matching: HoReCa connects with sustainable suppliers
• Launch of Sustainable Procurement Guideline for HoReCa
• Launch of Eco Climate Badge 2.0 & MOU with tiket.com
• Networking Lunch, Coffee Break, and Celebration

BRCA is proud to support this event as a Strategic Partner.
Date: 8 October 2025, th 8:30 am – 17.30 pm
Location: Batoor Room, The Meru Sanur – Bali
Tickets: FREE

Don’t just attend, be part of the movement.

OUR SPONSORS

BIG BIG THANKS TO OUR PARTNERS & FRIENDS!

A strong community is built on amazing people, and BRCA is lucky to have partners like you. Your support means more than just good lunches or smooth events — it’s the energy, trust, and encouragement you bring as we grow Bali’s F&B industry together.

This month, we had a blast with our sponsors, Hatten Wines and Bali Sustainable Seafood, along with other local businesses at the Bali Interfood Expo 2025. It was fun, meaningful, and a great chance to connect. We can’t wait for more activities and collaborations with our sponsors ahead!

BALI, HOSPITALITY & TOURISM

BRIGHT OUTLOOK FOR BALI ECONOMIC GROWTH AND TOURISM BOOM

Bali’s economy is on the rise, and things are looking pretty promising.
In the second quarter of 2025, the island saw a solid 6.70% growth
compared to the first quarter, and when you look at it year-on-year,
the growth stands at 5.95%. For the first half of 2025, Bali’s economy
has grown by a steady 5.78% overall.

A big part of this growth comes from the Accommodation and Food
Service Activities sector, which is still the main engine driving Bali’s
economy, contributing nearly 23% of the total output. This shows just
how vital tourism and hospitality are to the island’s economic pulse.

Speaking of tourism, foreign visitors are flocking to Bali in increasing
numbers. In July 2025, Bali welcomed 697,107 international
visitors, up from 637,868 in June and 602,213 in May.

This positive momentum signals great things ahead for Bali’s tourism
and food & beverage industries. With more visitors arriving every
month, there are plenty of opportunities for businesses and the
community to thrive. Bali’s charm is clearly still as magnetic as ever!
(Source: BPS Bali)

THE F&B LOOP

BALI & INDONESIA’S F&B SCENE!

THE EVOLVING FOOD & BEVERAGE LANDSCAPE IN BALI

Our mission is to highlight Bali as a world-class culinary destination. To dive into the island’s vibrant food scene, we asked Louise Newsham of Honeycombers to share her thoughts on the latest F&B trends and why Bali has everything it takes to shine as a global culinary hotspot.

How do you see Bali’s food scene today compared to 5 or 10 years ago? How has it evolved?
Ten years ago, I remember being excited by something as simple as avocado on toast. These days, the options are far more complex and competitive. If you’re not backed by awards, a strong ethos, or a chef who really knows their craft, you won’t last long. Today, Bali’s food scene rivals cities like Paris and Melbourne… In fact, I’d argue it’s better; it just hasn’t had the Michelin recognition (yet). I’ve eaten at some of the top restaurants in London, Bangkok, Sydney, and beyond, and honestly, my favourite dining experiences are right here in Bali.

At BRCA, our vision is to position Bali as a world-class culinary destination. Beyond nature and culture, we want visitors to come for the food as well. In your view, what is Bali’s potential to achieve this?
I think people are already coming to Bali for the food, and rightly so. In fact, my brother once flew from Singapore to Bali on his way back to Europe, just to fill up at his favourite warung. In every neighborhood, there’s a restaurant, cafe, or coffee shop stacked with awards, and countless warungs that have been honing their family recipes for generations.

Anyone who visits Bali talks about the food long after they leave. We’ve got everything from cliffside cafes and theatrical dining in caves, to jungle-hugged chef’s counters and tasting menus on the beach. Where else in the world can you experience all of that, just a car ride away?

What are some of the current F&B trends you notice in Bali? From your experience with the Honeycombers awards, what makes a restaurant or café stand out and become truly successful here?
Last year, the island was flooded with Mediterranean concepts. And while I do love a good burrata, I’m glad to see the focus shifting more towards Asian flavours, seasonal ingredients, and local dining experiences.
Restaurants are increasingly celebrating Bali’s farmers and producers, spotlighting native spices and indigenous ingredients. Take Begawan Biji in Ubud, for example, which takes you on a ‘seed-to-plate’ journey, or The Long Table at John Hardy Seminyak, which revives nostalgic Indonesian family recipes. Even Meimei, which is a more modern Asian dining experience, is following suit, and it was crowned the Best New Restaurant in Bali in our Honeycombers Bali’s Best Awards. Right now, Asian and Indonesian dining is the trend, and I’m 100% here for it.

What do you see as the key demands from overseas visitors as well as local tourists when it comes to food and dining experiences?
With the bar rising higher year after year, I think visitors expect more than just a table for two – they want views, vibes, and that unmistakable warmth from Balinese hospitality. And for more upscale experiences, Bali’s fine dining destinations are pushing boundaries to meet the demand for more immersive experiences, like intimate chef counter dinners that put you right in front of the pans. These details take a meal from good to exceptional, and travellers are definitely willing to splurge for that experience.

On a personal note, are you a true foodie at heart? What are your favourite go-to places — whether restaurants, cafés, coffee shops, or bars, local or international?
Well, I don’t eat meat, so the hardcore “foodie purists” might say that disqualifies me. But I’d disagree. For me, food is a window into local culture, and there’s nothing I love more than eating my way around a new country to get a true taste of its identity. As for Bali favourites, here’s my current rotation: Oysters and cocktails at Lulu Bistro in Canggu; sea views and nostalgic Balinese hospitality at La Lucciola on Seminyak Beach; the breathtaking interiors and bold Indonesian flavours at Merah Putih in Petitenget; the pasta at Numero Quattro by Echo Beach, which whisks you away from Bali for a moment; and of course, the humble nasi campur from my local warung in Uluwatu (doused in as much sambal as I can fit on the plate).

Louise Newsham
Director, Honeycombers Bali

GREAT NEWS FROM INDONESIA’S F&B SCENE!

We’re proud to share a big win from our member Private Dining Room, The Cellardoor Bali, and also our sponsor Hatten Wines, who have recently earned several prestigious international awards. At the 2025 China Wine & Spirits Awards (CWSA), one of Asia’s most respected wine competitions, Hatten Wines brought home multiple gold medals for Aga Red, Aga Rosé, Aga White, Jepun Sparkling Rosé, Pino de Bali, Sweet Alexandria, and Tunjung Brut Sparkling.

Their success continued at the 2025 International Wine Challenge at AWC Vienna, the world’s largest wine competition.

• Gold Medals were awarded to Pino de Bali and Sweet Alexandria (Hatten Wines), as well as Blanc de Blancs and Cabernet Sauvignon (Two Islands).
• Seal of Approval honors went to Aga Rosé and Jepun Sparkling Rosé (Hatten Wines), and Chardonnay (Two Islands).

This is a proud moment for Indonesian wines, gaining well-deserved recognition on the global stage. Cheers to Hatten Wines and continued success ahead!

Indonesia’s F&B scene is starting to get world recognition. Not long before Hatten Wines’ international win, Indonesian bars scored big at the Asia’s 50 Best Bars 2025 awards, with four bars making the list. Modernhaus Jakarta by The Union Group was named The Best Bar in Indonesia 2025 and ranked No. 12 on the prestigious list. The awards were announced at a star-studded ceremony at Wynn Palace, Macau. Other Jakarta bars also made the list: The St. Regis Bar (No. 22), Carrots (No. 34), and Cosmo Pony (No. 38). Meanwhile, Pantja (No. 68) and The Golden Tooth (No. 98) were featured in the extended 51–100 ranking.

A proud moment for Indonesia’s rising bar scene! It also serves as motivation, especially as BRCA continues to promote Bali as a world-class culinary destination.

SIGNING UP INVITATIONS FOR INDUSTRY COLLEAGUES

BRCA is working to put Bali on the map as a world-class culinary destination. We believe in the power of community. The more cafés and restaurants that come together, the stronger our collective voice becomes. As a member, you’ll have the chance to connect with others in the F&B world, including restaurateurs, suppliers, sustainability advocates, and industry leaders. Our regular luncheons are a relaxed way to meet people, exchange ideas, and hear from inspiring speakers. You’ll be part of a welcoming community that cares about Bali’s future, supporting sustainability, empowering local producers, and celebrating the richness of our food culture.

Please share this newsletter with your industry peers and food-focused businesses. While BRCA membership is for restaurants and cafés, sponsorship opportunities are open to others who support a food-forward Bali. For membership and sponsorship queries, please contact: Naomi, email: manager@balirca.id

CLOSING BRCA & YOU

This tropical island is home to a rich cultural diversity that’s reflected in its food. From roadside warungs and family-run stalls to five-star restaurants, Bali offers a unique culinary experience. Yet, it’s still rarely recognized as a true culinary destination.

If you feel the same and want to help change that, we’d love to have you on board. BRCA is committed to promoting Bali as a world-class culinary destination. Please reach out to any team member to express your interest. Let’s work together.

Founders
Dean Keddell – Ginger Moon Restaurants & Author of Our Bali Your Bali – Bali Kita Bali Kamu
Chris Salans – Mozaic
Anthony Syrowatka – Viceroy Hotel, Aperitif, Blossom + others & Gaia Digital Marketing Agency

Board
Kertawidyawati (Widya) – BRCA President
Weni Ariasty – Manager NOW! Bali & the BRCA treasurer
Ana Dewi – Mövenpick Resort & Spa Jimbaran Bali – HACCP
Maria Efflin – Administrator at the BRCA
Naomi Tribuana Festilani – Business and Community Manager BRCA
Jeroen Van Overbeek – Social Impakt, Bali Coop & BRCA Vice President
Min Siah – Wheatfields Bakery, Starter Lab – Advisor
Heru Dwi Soesilo – 2080 Burger & an events, branding & marketing guru
Cynthia Louise Tait – Jhoi Local Eats & championing wellness in the workplace for the BRCA
Rahmi Fajar Harini – Eco Tourism Bali & sustainability champion

Thank you for reading this newsletter. We look forward to seeing you at our luncheon in October! Suksma!

With culinary regards
Naomi Tribuana Festilani
Business & Community Manager BRCA
On Behalf of BRCA Founders & Board
Email: manager@balirca.id
Website: www.balirca.id