Chef Martin grew up in an epicurean household in Austria, his passion for cuisine was honed at a young age - groomed by his father, a chef and his mother, a hotel manager. His enthusiasm for cuisine has had him living in Canada, the United Arab Emirates, Malaysia and now Bali. After being the first Sous Chef of Relais Chateaux's Hotel Jagdhof in Austria, he then took charge of the kitchen at Fairmont Chateau Lake Louise, Canada and more recently excelled as Executive Sous Chef at The Ritz-Carlton, Kuala Lumpur.
Continuously evolving his cooking skills, Buchele has implemented an innovative array of menus including macrobiotic, Dietary Approaches to Stop Hypertension (DASH), Heart Healthy, low carbohydrate, diabetic, monosodium glutamate (MSG)-free, gluten free and lactose intolerant.
Deciding to embark on a journey to self-rejuvenation in 2012, Buchele chose to explore his vocation in depth and find the purest ingredients. His mission led him to a Buddhist Monastery in Kathmandu where he studied the Bon Tradition and was initiated in several Buddhist practices such as generating positive energy and transforming negative energy. Combining all he knows has created a contemporary culinary style that is most benefiting to guests at Spa Village Resort Tembok. Guests are guided to harness and change the energy of their body, mind and soul through nutrition and living a healthy lifestyle with delicious meals.
With the wonderfully fresh and local foods available in Bali, Buchele gives presentations on food preparation and the healing power of wholefoods, by focusing on live-food and Vibrational Cuisine. The optimum meals available enhance digestion, help detoxify and support an overall sense of well-being. All this and more can be experienced through the School of Life Wellness Programs at Spa Village Resort Tembok.
Try your hand at this tasty fresh Banana Blossom Salad with Prawns and Peanut Dressing
Served: appetiser Portion: 4 Allergens: gluten, soya, shellfish, peanut
For the Salad:
1 Banana blossom, cleaned, julienne
12 Medium sized prawns, peeled & cleaned
2 Capsicums 1 x red & 1 x yellow, julienne
1 Spring onion, cleaned, julienne
2 Shallots, julienne
2 Garlic cloves, peeled, sliced
1 Carrot, peeled, julienne
1 Bunch Coriander, cleaned
1 Lemongrass stick, crushed
For the Dressing:
50ml Thai fish sauce
50ml Lime juice fresh
30ml Light soy sauce
50ml Coconut oil or corn oil
50ml Peanut oil
10ml Sesame oil
50gm Roasted peanuts, crushed
Salt, pepper, chopped coriander
Season the prawns with salt and pepper and crush the lemongrass stalk with the back of your knife.
In a very hot pan, add some vegetable oil and quickly sear the prawns on one side until golden.
Turn them over, add the lemongrass stalk and 1 small piece of butter and take off the heat.
Let the prawns rest in the pan for serving.
Cut the base of the banana blossom and peeling off the layers.
You can use the outer layers for presentation and the softer inside leaves for the salad.
Peel down until you find all white leaves, then cut in half length ways and cut out the core.
With a sharp knife, cut the leaves in julienne and dip in ice water immediately to prevent them from turning black.
Mix the banana blossom with all the other vegetable in a bowl and add the peanut dressing.
Season with salt and pepper as required and garnish with freshly plucked coriander leaves.
Serve the salad in a large banana leaf with the prawns arranged on top.
Note: if unable to obtain a banana blossom it can be substituted with an artichoke.
For reservations on the School of Life program or simply a relaxing stay at Spa Village Resort Tembok, Bali contact Spa Travel T: 03-5254 1411
|Chef Martin Buchele|
|banana blossom salad with prawns and peanut dressing|
|watilan restaurant at Spa Village Resort Tembok|