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Category : News & Events

THE TROUBLE WITH BENOA BAY

Originally posted by balidiscovery.com

Editorial: We Support Jakarta Globe Call for President Joko Widodo to Cancel the Benoa Bay Reclamation

Bali News: Bali, Indonesia, Editorial, Jakarta Globe, Benoa Bay Reclamation
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(12/20/2014)

The Jakarta Globe recently published an editorial titled “Benoa Bay Doesn’t Have to Be Jokowi’s Legacy.”

Well-written and insightful, the editorial urged the President to annul the permits for the controversial reclamation project in Benoa Bay, labeling it a controversial remnant left by former President Susilo Bambang Yudhoyono that Indonesia’s new Chief Executive Does not need to embrace as his own.

Urging Joko Widodo to give full vent to his demonstrated image as a “protector of the environment” and populist leader, the editorial cited a recent lambasting given by the President to the devil-may-care attitude of large plantation companies that who set forest fires that pollute the entire region in order to widen the coverage of their plantation projects.

The Jakarta Globe editorial urged Joko Widodo to affirm the widespread opposition to the Benoa Bay reclamation project railroaded through in the waning days of the SBY presidency at the behest of the powerful business group behind the project who brazenly presents themselves as a protector of the mangrove forest that will be largely destroyed if their project goes ahead.

Suggesting that political payback should be ignored in the face of the public outcry against the project, the editorial called for the project to be stopped, or at the very least, halted and be put under critical review.

The editorial also underlined how those opposed to the reclamation are genuine members of the Balinese community and not the “rent-a-crowd” masses increasingly mobilized by the rich and powerful in Indonesia seeking to legitimize their positions behind public rallies.

We endorse the Jakarta Globe editorial and urge the President to bring this  dark chapter that is fomenting division in Balinese society quickly to an end by appointing a blue ribbon, independent committee to review the environmental, social and cultural impact of the Benoa Bay reclamation project.

Such a committee should also be tasked to review the protocols and procedures used in appointing the company selected to head the Benoa Bay reclamation. Such a massively important decisions should not have been made behind closed doors and, instead, should have been put up to a competitive bid system to ensure the public derives the greatest possible benefit from surrendering their lands to the private sector.

Clearly, the people of Bali await President Joko Widodo to once again prove his true stripes as a populist President.

BALINESE HINDUS CELEBRATE THE VICTORY OF GOOD OVER EVIL

For the Creator: A Balinese Hindu woman prepares offerings to commemorate Galungan Day in Gianyar, Bali, on Wednesday. Galungan is an important feast for Balinese Hindus that is held every 210 days according to the Balinese calendar, to honor the Creator of the universe and the spirits of honored ancestors. JP/Agung Parameswara

For the Creator: A Balinese Hindu woman prepares offerings to commemorate Galungan Day in Gianyar, Bali, on Wednesday. Galungan is an important feast for Balinese Hindus that is held every 210 days according to the Balinese calendar, to honor the Creator of the universe and the spirits of honored ancestors. JP/Agung Parameswara

Millions of Balinese Hindus across the island observed Galungan, to commemorate good’s victory over evil, on Wednesday.

From early morning, people flocked to temples and shrines to perform prayers. Wearing their best colorful Balinese attire, they brought offerings, including many kinds of fruit, cakes and canang sari (a delicate banana leaf arrangement with petals on top).

The Jagatnatha temples in regencies across Bali were also flocked by Hindu devotees.

At Denpasar Jagatnatha temple, hundreds of people performed prayers until night. Dozens of Hindu priests from the Paiketan Pemangku Kota Denpasar association voluntarily served Hindu devotees performing prayers.

Jagatnatha Hindu priest, Jero Mangku I Made Langgeng Buana, said that people had started arriving at the temple to pray from 6 a.m. “They are not only natives of Denpasar but also people from Buleleng and other areas of Bali who are working in Denpasar and cannot go to their hometowns for the holiday,” Buana said.

Observed every 210 days, Galungan is the celebration of dharma (virtue) over adharma (vice). According to the Purana Bali Dwipa lontar scripture, Galungan was first celebrated in Bali on the fourth full moon of the year 804 of the Balinese Hindu Saka calendar, or in 882 in the Gregorian calendar.

It says that Galungan has since been celebrated in Bali. However, more than three centuries later, Galungan celebrations were stopped by King Sri Ekajaya. According to the scriptures, for the time Galungan was not observed, calamities kept befalling the island. When King Sri Jayakasunu came to the throne in 1126 Saka, observations of Galungan recommenced.

Chairman of the Indonesian Parisada Hindu Council (PHDI) Bali chapter, IGN Sudiana, said that Galungan was the time for all Hindus to unify their senses and minds with god. “During Galungan, Hindus are expected to gain
enlightenment toward peace,” Sudiana said.

A series of rituals take place in the lead up to Galungan. Sugihan Jawa, held Thursday last week, marked the beginning of the celebrations.

Sudiana explained that the Sugihan Jawa ritual aimed to cleanse the Earth. Based on the Sundarigama lontar manuscript, sugihan Jawa is celebrated as a purification of the deities, or bhatara. During the ritual, families cleaned ceremonial utensils, places of worship and houses to be used for Galungan prayers and celebrations.

Meanwhile, on Friday, another ritual, sugihan Bali, was performed all across the island to purify the self before performing any ritual.

The series of rituals before Galungan continued with penyekeban, penyajaan and penampahan, where people prepared offerings for the big day.

On Penampahan Galungan, celebrated Tuesday, people mostly slaughtered pigs to make lawar and other traditional Balinese food. Sudiana claimed the philosophy behind this ritual was to remind people to slaughter bad characteristics.

Galungan is also a much-awaited time to catch up with relatives, including the dead. People in northern Bali not only flocked to temples and shrines but also to cemeteries to pray to their ancestors. This tradition is specific to the people of Buleleng regency.

Family gatherings are a traditional way for many Balinese to celebrate Galungan, as many who work away from home return to perform joint prayers.

Desak Ketut Warsiki, a Buleleng native living in Denpasar with her small family, was delighted to be in touch with all her relatives in Buleleng. “Galungan is the time to meet all the family,” the mother of one who works at a hotel in Kuta said.

JETSTAR UNVEILS NEW $99 FARE TO BALI FROM CAIRNS

BY ROBYN IRONSIDE NATIONAL AVIATION WRITER. NEWS CORP AUSTRALIA NETWORK.

PUBLISHED DECEMBER 17, 2014 9:28AM. ORIGINAL SOURCE: PERTH NOW

LOW cost carrier Jetstar is breaking new ground with an express Cairns to Bali route starting from March 29 next year.

Air Asia X is understood to have also been eyeing off the route which gives travellers a relatively quick flight of just over three hours to Australia’s favourite overseas holiday destination.

The three times a week service will be launched today with a sale price of $99 one way until midnight Thursday or until sold out.

Just three hours away ... Bali is Australia’s favourite overseas holiday destination.

Just three hours away … Bali is Australia’s favourite overseas holiday destination.

The budget carrier has also announced plans to fly direct from Melbourne to Wellington from March 29.

It will be the first low cost carrier servicing the route, currently only flown by Qantas and Air New Zealand.

An initial sale price of $99 is being offered, rising to $199.

Jetstar Australia and New Zealand CEO David Hall said they were pleased to offer more international services to travellers along the eastern seaboard.

“We’re always looking to open up new travel opportunities for our customers and I’m delighted that we’re the first carrier to offer direct flights from Cairns to Bali,” said Mr Hall.

Checking in ... The new Cairns to Bali route will be launched today with a sale price of

Checking in … The new Cairns to Bali route will be launched today with a sale price of $99 one way until midnight Thursday.

“Bali is one of Australia’s favourite overseas holiday destinations and I’m sure our direct low fares flights will appeal to families and groups of friends looking for a relaxing beach getaway.”

Jetstar will also reintroduce a six times a week Gold Coast-Perth service next year with a sale price of $199 until midnight Thursday (December 18).

Mr Hall said the change of heart was brought about as a result of a change in market conditions.

Jetstar is delivering the extra capacity without adding new aircraft to its fleet.

“We’ve done a lot of work revamping our schedule to ensure we can deliver more seats with our existing fleet,” he said.

BALI GETS A NEW FOUR-DAY DANCE FESTIVAL

Image for Bali gets a new four-day dance festival

If your idea of a good time involves a tropical paradise like Bali and “four days of warehouse, club, boat, pool and beach parties featuring some of the world’s biggest artists,” then you might want to stop by the website for new festival Forgotten Island Bali and pre-register for tickets for their inaugural 2015 event.

The festival – scheduled for 6 to 9 April 2015 – has just dropped its first line-up announcement with a DJ set from DNB legends Pendulum (featuring MC Verse) leading the charge, while fellow West Australian bass head ShockOne, local champ Kilter and Aussie hip hop star Allday wrap up the first round announcement. Further details are scant for the minute, but check out the poster below and hit the Forgotten Island Facebook page for more information in the meantime.

Read more at IN THE MIX 

ABI 2nd ANNIVERSARY BARTENDER CHALLENGE – DECEMBER 22, 2014

The Indonesian Bartenders Association (ABI) is celebrating its 2nd anniversary with a Bartender Flairxologist challenge at the 69 Tequila Bar located in the Grand Istana Rama Hotel on Jalan Pantai Kuta.
Show your support and go there on Monday, 22 December 2014. It starts at 12 noon and will finish when when it finishes!
Entertainment includes live bands, DJs and an FDJ performance.
PLUS … we will have our 9 To REMEMBER booth selling a delicious range of vodka cocktails to go!
You don’t want to miss it!

INCREDIBLE CHRISTMAS COCKTAIL IDEAS

christmas drinks hot toddy

It quite literally wouldn’t be a merry Christmas without some wonderful drinks.

Somehow they take a backseat throughout all the worrying about turkey cooking times and hoovering up pine needles, but Christmas drinks should be about more than some discount bubbly at the supermarket. Although that’s great too.

Christmas is a time to let loose the creativity in the drinks department. Whether it’s some amazing beers you’ve never tried, a wonderful hot buttered rum after a winter walk, or that old classicmulled wine, there is no feeling in the world like relaxing, feet up in front of the fire with a drink during Christmas.

And then there’s the parties. In my house it was always gin and tonics, stubby beers and the odd glass of sherry if we were going to be eating something later. But not this year. We’ve got together with Drinks Tube and Jamie Magazine to create a whopping 35 new Christmas cocktailsfor you. From winter daiquiris to Pimped-up Prosecco to spiced pomegranate-infused gin viaHoliday slushies we’ve got everything – even an alcohol-free Mulled pear and ginger drink for the kids.

Courtesy of Jamie Oliver

 

LONDON COCKTAIL WEEK TEAM LAUNCHES NEW FESTIVAL

We’ve brought you four incredible years of London Cocktail Week and now we’re taking on the world of wine too!

This year, get ready for a another week-long festival celebrating our capital’s fantastic bar scene – London Wine Week – taking place from 02 – 08 June 2014.

A unique seven day celebration of the capital’s flourishing wine scene, set against the backdrop of some of London’s finest bars and restaurants; London Wine Week will help you to decode the wine list and find new confidence and knowledge when ordering.

Working in just the same way as London Cocktail Week, all you need to do is buy a wristband to enjoy premium wine by the glass or tasting flight in any of the venues mapped out on our Wine Tours. All featured wines would usually only be available by the bottle, priced at £35 or over, but will be available for wristband wearers for just £5 a glass.

There will also be a whole host of specially created events across the week to further your wine knowledge; with wine personalities both old and new hosting talks and tastings, supper clubs and parties.

Wristbands and event tickets are all on sale now at londonwineweek.com, and don’t forget to follow us on Twitter and Facebook @LDNWineWeek for news and updates.

Cheers London!

Courtesy of: londonwineweek.com

BEHIND THE BAR: DRINKING IN 2014

Posted on Jan 06, 2014
Dale DeGroff | 2014 Drinking Trends

To find out what you’ll be drinking this year, we asked bartending legend and Liquor.com advisory board member Dale DeGroff to share with us the biggest cocktail trends he’s forecasting for 2014. Here’s what he’s predicting. Cheers!

FLAVOR FATIGUE:

2013 might have been the year of the flavored spirit. There are literally hundreds of flavored spirits and even more in the works. (Not to mention a rash of bars serving bacon-flavored and -infused booze. Care for a bacon chocolate Martini?) I have to admit, my heart sank whentequila fell prey to this trend. I hoped for some restraint in the agave category, but just Google “flavored tequila,” and you’ll weep. Then I tasted Avión Espresso Tequila, and life was good again. That is until I saw the recipe for a concoction called Red Hot Saturday Mix calling for sweet and sour mix, flavored tequila, grenadine and triple sec. All that sweetness with nothing to balance it! Listen, this is all good clean fun, but the market will sort things out in the end.

THE FIFTH TASTE:

Oh mama, it’s umami! Make way for the fifth taste, savory, which is breaking down cocktail barriers. For example, the charming Colin Field, head bartender at Paris’ famed Hemingway Bar in The Ritz, popularized an Italian Martini, which is made with olive oil and grated Parmesan cheese. He’s not alone. I’m seeing more drinks utilizing umami-heavy tomatoes and even soy sauce. As for Colin, he has another year of exile before The Ritz finishes its extensive renovation.

THE ART OF ARTISANAL:

Distributors, liquor stores and bars are all expanding their artisanal-spirits selections. In New York one store, Whiskey & Wine Off 69, has even gone locavore, dedicating several shelves to locally made spirits.

White dog (new make spirit), rum and vodka are still the leaders in the craft-spirits world, but that’s changing, with more and more gin being produced. My fellow Liquor.com advisory board members Allen Katz of The New York Distilling Company and spirits author David Wondrich even collaborated to recreate a colonial gin from an 1809 recipe. Their Chief Gowanus New-Netherland Gin is distilled from a base of rye, hops and juniper berries.

KEEP IT SIMPLE, STUPID:

For years, cocktail ingredient lists were growing to outrageous lengths. Fortunately, many craft-cocktail bartenders are paring down recipes to include only things that actually contribute to the balance and the flavor of a drink. This trend will lead to the creation of new classic cocktails that future generations will look back on as gems from the Second Golden Age of the Cocktail.

Master mixologist Dale DeGroff is the author of The Essential Cocktail and The Craft of the Cocktail. He is also a Liquor.com advisory board member.
Courtesy of: liquor.com

BALI WINEMAKER SABABAY WINS AWARD

Moscato d’Bali

Bali Winemaker Sababay Wins Award for its Delightfully Delicious Moscato d’Bali Wine at Singapore Wine Show

Bali News: Moscato d’Bali
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(5/25/2014)

A gathering of friends and media was held at Sababay Winery in Gianyar on Saturday, May 24, 2014, to celebrate the triumphal win of a Silver Award by their newest vintage Moscato d’Bali at the Wine & Spirit Asia Wine Challenge 2014 just held in Singapore.

The evening was hosted by the visionary mother-daughter founding team of Mulyati and Evy Gozali with delicious amuse bouche prepared by Bali’s own celebrity chef Mandif M. Warokka – owner of Teatro Gastroteque.

Made from Muscat grapes grown in cooperative vineyard of 65-hectares in Buleleng, North Bali,Moscato d’Bali is naturally sparkling by combining fermented juice with natural juice of the same grape resulting a fruity sweet wine with low alcohol and sparkling sensation.

Reminiscent of the wines produced by the Piedmont region of northwest Italy, we’re predicting sweet and effervescent Moscato d’Bali will become a runaway success in the Asian wine market now discovering the enjoyment of wine and the wine’s suitability as a pairing for Asian cuisine.

Drunk young while the sparkle is at its most bubbly, Moscato d’Bali is best consumer very chilled. It has a straw color with persistent bubbles. Look for a sent of white flowers with mango overtones and hint of lemon zest.

Sababay wines are processed and fermented in a spotless state-of-the-winemaking-art winery located on Jalan I.B. Mantra – a short drive from Bali’s capital of Denpasar. Produced under the watchful eye of French-born winemaker Vincent Desplat, the winery produced five wines produced from Alphonse-Lavallee and Belgia grapes grown in Bali.

The five wines are:

  • MOSCATO D’BALI – A sparkling, effervescent sweet wine produced from Muscat wines.
  • LUDISIA – A red wine made from grapes grown in the dry season. A sweet red style wine that can be served at room temperature or slightly chilled.
  • PINK BLOSSOM – A Rose style wine best drank young that keeps excellent company with Indonesian cuisine.
  • BLACK VELVET – A wine with dark rub tones and complexity imparted by contact with French Oak during the fermentation process.
  • WHITE VELVET – A white wine that develops some complexity with age, bets served very chilled. A fresh and lively fruity wine well suited to entertaining in tropical climates.

Sababay Winery has a strong sense of its role in striving to retain Bali’s endangered agricultural character. Revolutionary cooperative efforts in the growing process are helping farmers in Bali retain ancestral land and derive a future rich with promise from working the land. Following sustainable best practice at each step of the growing and wine production process, Sababay strives produce a quality product that nurtures its partners and consumers.

Courtesy of: balidiscovery.com