Bali based French-American Chef Chris Salans, a graduate of Le Cordon Bleu Paris, is one of the many famous chefs to come to Sydney for Good Food Month in October.
Salans, based in Indonesia for the last 17 years, and owner of the award-winning Mozaic, Udud and Mozaic Beach Club, in Batu Belig on the southwest coast of Bali, will collaborate with his friend, fellow chef, Luke Mangan on a four-course dinner at Mangan's Mojo, Waterloo, on Thursday 16 October, featuring a number of Salan's dishes from the Beach Club. Salans is hoping to present his version of the traditional Beef Rendang. "It has 36 spices, which I infuse in oil; along with coconut milk, and raw beef," he says. "I am keen to show off Indonesian native flavours, like andaliman (lemon pepper) and whatever other native Indonesian spices I can get my hands on in Sydney," Salans says.
Salans' cooking life began at Le Cordon Bleu, Paris, followed by jobs in Michelin star restaurants and other high class establishments around the world, before deciding to base himself in Indonesia. In 2013, Mozaic was awarded 50th place in the San Pellegrino Acqua Panna Asia's 50 Best Restaurants, the highest ranked restaurant in Indonesia, and 5th place in the Miele Guide's Best Restaurants of Asia.