Get your spoon ready, the Ubud Food Festival has arrived! Ubud Food Festival returns this June and is thrilled to share the full line-up of its program. Here comes an extravaganza of delicious events, outstanding chefs and culinary heroes from Indonesia and beyond, with next-level discussions and activities. Here are just some of them!

From the 24th to the 26th of June, the Ubud Food Festival (UFF) returns to Taman Kuliner in a ‘rebuild-Bali’ initiative to celebrate recovery from the pandemic. Over three days, there will be feasting, cooking, discussions, workshops, live music and film adding up to an extraordinary culinary, cultural experience. A smorgasbord of spice-laden diverse flavours will be dished up from across the archipelago, as well as, new taste innovations and creations.

“We have an action-packed program spread across three food-fuelled days”, said Janet DeNeefe, Founder and Director of the Festival. “With our much-anticipated return, we’ve rounded up the best chefs, hunted down our food heroes, sought out artisan producers, food writers and farmers, to dazzle you with the most exciting festival to date”.

In line with this year’s theme, Heroes, UFF brings together local culinary maestros with acclaimed chefs in a host of exciting special events. UFF pays homage to William Wongso, with a Lifetime Achievement Award for his devotion to the cuisine of Indonesia. One of Indonesia’s top social-eco entrepreneurs, Helianti Hilman, presents an unique Indonesian feast inspired by the Borobudur relief while discussing her research on this gastronomic heritage project.

Nyesha Arrington, award-winning L.A. based chef of African American and Korean heritage, presents her unparalled, plant-based cuisine at Fivelements. Andrew Walsh, acclaimed chef of Singapore’s Michelin-starred, Cure, serves his trail-blazing Celtic cuisine at Aperitif. For flame-fuelled theatrics, get up close and personal with Aga Alvian from Dave Pynt’s Meatsmith in Api Jiwa’s private dining table where he’ll be taking the coals to next-level drama.

Mexican chef, Diana Beltran, joins chefs from Chile and Peru to create a Latino night of unforgettable  fun and chilli-infused flavours at Ubud’s new rooftop eatery, Cantina.

Puglia-born Maurizio Bombini of Mauri fame, Seminyak, makes a welcome return to the UFF lineup.  Festival-goers can taste a 5-course Mediterranean menu that showcases his mastery at Mandapa.

Young George chef, Melissa Palinkas, presents a Western Australian experience featuring Akoya native pearl oysters and shared plates of innovative flavours alongside award-winning chef, Amy Baard at Donna.

Ayu Gayatri and Gede Kresna of Dapur Pengalaman Rasa combine Balinese ritual, unique flavours, ancient recipes and folklore to the Tall Trees dining room at the Westin. Kris Syamsudin presents a seafood extravaganza of lobster, crab and fresh fish from Sula Islands in North Halmahera at Casa Luna.

On the Teater Kuliner stage, Petty Elliott returns to her Manadonese roots, transforming traditional Indonesian dishes into modern masterpieces. There will be more fusion from Locavore’s fermentation expert Lisa Sibagariang and local twists with a Bali-meets-Bandung culinary adventure presented by Parti Gastronomi.

Raka Ambarawan and Esy Triana, demonstrate how to make Brem, Bali’s own fermented rice wine. Balinese chef food Putu Dodik Sumarjan makes an eagerly anticipated return with his homage to the humble banana, while chef William Salim of Sensorium fame whips up his best-selling Asian-Style Prawn Squid-Ink Tagliolini with Prawn Butter.

Home of compelling conversations and unique insights, the Food for Thought stage provides another opportunity for producers, chefs and consumers to share stories and ideas starting with William Wongso reflecting on his own culinary journey and heroes.

Discussions include sustainability-themed initiatives with fresh fish fanatic Ryan Thejasukmana, Blane Olson and FishGo app creator, Merta Yoga Pratama talking about seafood sustainability, Bali’s new generation of young farmers discuss sustainable rice cultivation and our panel of experts tackle local seaweed and the pandemic. Chef Ragil Imam Wibowo discusses the project to preserve the culinary culture of Bali’s indigenous community in a unique cookbook and a sampling of the islands favourite liquor, Arak, is presented along with its makers.

Also joining the Food for Thought lineup is Janur Yasa, a Top 10 CNN hero, who created a Plastic Exchange barter system of plastic for rice that has become a movement for environmental education and community empowerment alongside Ketut Yudani, eco-enzyme warrior.

When the sun goes down the action begins with a world-class selection of films and musicians. This year’s lineup includes Bali’s beloved rock band, eco-activists, Navicula, the Soul RnB trio Souldfood, and Keroncong Jancoek with their own blend of traditional meets contemporary music.

“We believe it’s important to shine a light on great initiatives and offerings from our friends in the culinary industries,” said Janet DeNeefe, “and we are proud to lead the recovery efforts to promote Indonesia as a premier food destination. We can’t wait to feast with our festival lovers this year.”

IG: @ubudfoodfest

For more information, tickets and updates: www.ubudfoodfestival.com