Flavours of Bali

The crown jewel of Balinese cuisine — a whole pig stuffed with a paste of turmeric, coriander, lemongrass, and chilli, then slowly roasted on a spit over coconut husks until the skin is impossibly crisp and the meat falls apart.

A ceremonial dish of duck stuffed with traditional spice paste, wrapped in banana leaves and coconut husk, then slow-cooked for up to 24 hours until the meat is meltingly tender and infused with smoky, aromatic flavour.

A traditional mixed salad of finely chopped green beans, grated coconut, minced meat, and spices, sometimes made with raw blood for ceremonial versions. The vegetarian version (lawar putih) is equally delicious.

Uniquely Balinese satay made from minced seafood or meat mixed with grated coconut, coconut milk, lime leaves, and spices, then pressed onto lemongrass stalks and grilled over charcoal.

A plate of steamed rice surrounded by small portions of various dishes — shredded chicken, sate, lawar, sambal, fried peanuts, and vegetables. Every warung has its own version, making it endlessly explorable.

Colourful traditional cakes and sweets made from rice flour, palm sugar, coconut, and pandan leaf. Look for klepon (green rice balls filled with palm sugar) and dadar gulung (coconut crepes).

The world's most expensive coffee, produced from beans digested by the Asian palm civet. Bali produces ethically sourced versions where civets roam freely. Smooth, earthy, and remarkably low in acidity.

Ancient Javanese-Balinese herbal tonics made from fresh turmeric, ginger, tamarind, and other roots. Believed to boost immunity, aid digestion, and promote vitality. Available from street vendors and luxury spas alike.