Eating is a complex thing. There are various guidelines and flavours depending on geography and culture, just like in language, fashion and the arts. Ethnic characteristics in particular are significant – different countries have different customs, and that includes cuisine, food presentation as well as table etiquette.

Although I love winter, I often get strong sense of WANDERLUST around this time of year. There is a correlation, I’m sure, between the run-up to New Years Eve and a deep reflection of the passing year. Both made me realise that firstly, I wished I had a plan for New Years Eve, and secondly, I actually wanted to fly far away, preferably to a warm country. While I was assailed by these yearning thoughts, I kind of mentally beamed myself back to a Bali-based surf camp called the Balicamp and to the amazing food and the inspiring cooking classes I attended there. So I finally wrote down all those delicious Balinese recipes we cooked and ate at the camp, plus a glossary for all the spices and most frequently used ingredients in Balinese cuisine.