Davenport’s coup

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.


Tags: Australian (The)  Bali  Ku De Ta Restaurant  Phillip Davenport  

Mancunians Queue for Brunch at Federal

Mancunians Queue for Brunch at Federal

Five years ago, New Zealander Jon Perry and Portuguese Claudio Ribeiro co-founded the Antipodean coffee bar, Federal in Manchester’s Northern Quarter. A second café has recently opened in the city’s Deansgate…