It’s dark, mysterious and luscious. The espresso martini has moved up to the top spot in the cocktail classics and with a little bit of help from an outstanding local […]
Sendok Kreatif is a movement that aims to empower the local Balinese community by encouraging creative thinking in order to build self-sustainable micro-businesses. Sendok Kreatif is a team of 4: Landriati, founder of Dine and Wine (media & restaurant consultant), Chef Wayan, Executive Chef at Desa Potato Head Bali, Nadia, independent Graphic Designer and Visual Artist, and Heru, founder of Hay Concept (hotel & restaurant consultant). The team shares valuable knowledge from the hospitality business as well as start-up funds for candidates with promising ideas.
Raja Ampat in West Papua, is a bucket list destination. Reaching it is a challenge in itself.
From Curfews to Sunsets and Cocktails – Bali’s beach clubs are among the best in the world After 2 years of closure, Bali has finally reopened to visitors. There’s a […]
Without them, where would we be? This Sunday, venues across Bali are hosting special celebrations to celebrate that special woman in your life.
Bali is a haven for digital nomads looking for affordable luxury and a reliable internet connection. We visit six alternative work spaces that are affordable, have great internet connections and offer a host of networking opportunities.
While some of Bali’s most Instagrammable cafes feature on our list of Seminyak’s best breakfasts, we’re there for the food, the coffee and the experience.
Waterbom is Bali's most popular attraction, an award-winning water park that set new standards for Bali; it is also a family of people who care deeply about protecting the island's vulnerable eco-system.
When sailor and adventurer, Captain Rod, envisaged his super trimaran, he really had no idea the things he would discover and where this mighty craft might take him. Oh, the […]
The menu is deceivingly simple, but look closer and you’ll find a confident selection of refined dishes and surprising flavours created by the expert team of chefs. At heart are the freshest ingredients are used, sourced from Fresto’s own farm in the heart of agricultural Bali – Bedugul – and also from around the rest of Indonesia. The result is a gastronomic experience that consistently exceeds expectations.