Q&A: Ubud Food Festival a festival of ideas

Makoto: " [Food is] a universal language that goes beyond words."

Why did you want to take part in the Ubud Food Festival?

 I wanted to join the Ubud Food Festival to connect with people from different cultures and share my cooking with them.

It was a chance to exchange knowledge and pick up new ideas and techniques. Plus, the festival’s unique vibe, set against Bali’s beautiful natural scenery and rich culture, was a big draw for me.

What was it like seeing chefs from Asia in action and sharing ideas with them?

The interactions were incredibly valuable.

The festival brought together a diverse group of chefs and food lovers, creating a lively environment for exchanging ideas. Watching Asian chefs in action was really inspiring; their skills and creativity sparked new ideas for me.

Seeing how chefs from different cultural backgrounds approach ingredients and flavors reinforced the idea that the possibilities are endless when culinary traditions meet.

Makoto: "The festival brought together a diverse group of chefs and food lovers, creating a lively environment for exchanging ideas."

Meeting the chefs from Api Jiwa (Hotel Capella Ubud) was a standout moment for me.

They’ve found a creative way to use local ingredients, blending traditional spices and flavours with modern dishes.

I was really inspired by how they honour Indonesian cuisine while also pushing its limits. This made me think more creatively about how I can combine New Zealand’s unique ingredients with Japanese cooking techniques, which is what I’m all about.

How did you showcase your unique culinary perspective at the festival?

I took part in the open kitchen masterclass, where I made traditional Japanese chawanmushi paired with New Zealand truffles, blending New Zealand ingredients with Japanese techniques.

Makoto giving a masterclass demonstration to festival attendees

I talked about the cultural significance of the dish and how important dashi is in Japanese cooking.

I initially wanted to add a Balinese twist, but I couldn’t get the right ingredients in time, which was a bit disappointing. Still, the interaction with participants was great, and I enjoyed sharing my knowledge and passion with them.

What is it about food that helps people cross cultural barriers?

Food is something everyone can relate to, no matter where they’re from. It’s a universal language that goes beyond words.

Even if we don’t speak the same language, we can still enjoy a meal together.

Cooking and sharing food with people from different backgrounds helps build mutual understanding and respect. For chefs like me, the dishes we create are like our calling cards.

Did your participation at the festival generate any new opportunities or collaborations?

I see a lot of potential for collaborations between chefs from New Zealand and Indonesia, and I’m excited to explore those opportunities.

Combining Indonesia’s unique spices with New Zealand’s top-quality ingredients could lead to some really exciting new dishes. These collaborations would celebrate the culinary traditions of both countries while offering fresh, unique dining experiences.

The Ubud Food Festival was an amazing platform for cultural exchange and understanding through food.

Makoto: "Even if we don’t speak the same language, we can still enjoy a meal together. "

I’m currently in talks about potential pop-up events and collaboration dinners with chefs from Indonesia and other countries. These collaborations could be a great way to deepen the cultural exchange between New Zealand and Asia through food.

I’m looking forward to bringing what I learned back to Cocoro and continuing to build connections between New Zealand and Asia. I’m grateful for the opportunity and hope to participate again in the future.

What are your key takeaways from attending the festival?

The biggest takeaway for me is how inspiring it is when different cultures come together.

The festival reminded me to stay open-minded, keep challenging myself, and value the exchange of ideas. It also reinforced the importance of sustainability and finding new ways to appreciate ingredients in the culinary world. This experience will definitely influence my future work. 

The Foundation also supported Zennon Wijlens, co-owner and head chef of Paris Butter in Auckland, and co-owner at Paris Butter and Le Petit Léon, Paris, Nick Honeyman to attend the festival.