New Zealand-born chef Phillip Davenport, group executive chef at Bali’s popular Ku De Ta restaurant and bar, discusses his “must-buy ingredient of the moment”, his “best recent dining experience” and his “most embarrassing pantry item”. “Vegemite is a strange item to Indonesians, so that would have to be my embarrassing thing,” Davenport explains. “It is great seeing their faces when they taste it. It’s like giving lime to a one-year-old.” He recommends The Tippling Club in Singapore and using ginger palm sugar. “It’s one of the best sugars I have tasted. I’ve been using it in the Ku De Ta kitchen and it really does make a big difference.” Davenport has worked in Sydney, London and the Caribbean. The Miele Guide recently declared Ku De Ta as one of the five best restaurants in Indonesia.