Specialty Food Magazine


Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 72 of 131

…uniting the modern love of gourmet and the simplistic tastes of generations before us. A luxurious indulgence that won't break the bank. It's a honey of a fnd! 919.699.6788 | www.vintagebee.com Discover an intriguing Raw Honey well worth the pursuit Vintage Bee...Everyday. Life is Sweet! ALL SPICED UP Summer Fancy Food Show Booth 4639 not far from Bali, and after taking several trips there with Van Leeuwen, they found themselves trying to recreate the flavor profile back home— lemongrass, ginger, galangal, chiles, kaf- fir lime leaves, coco- nut oil, turmeric, tamarind—and then decided to share their love (and mastery) of the cuisine with the public. Selamat Pagi's menu includes innovations like toasted coco- nut meatballs as well as traditional beef rendang, braised in coconut milk, lemongrass, galangal, and chile. O'Neill and Van Leeuwen also sweeten their ice creams with palm sugar from Bali. Arenga sugar is Bloom Agro's latest product, currently awaiting organic certification. It's made from the sap of wild Indonesian palm trees, whose liquid slowly evaporates into sweet golden granules. "It has a caramel butterscotch note that's amazing," Sutanto says. The sugar is made in limited quantities and is a versatile substitute for any recipe calling for sugar, with a low melting point and high bak- ing point said to be ideal for pastry chefs. Sutanto was born in Indonesia, then went abroad to study and work in the entertainment industry before returning home in 2007. Through a family friend she learned about the plight of poor farmers in Indonesia and was inspired to help. "They were growing beautiful rice and couldn't sell it because they didn't have a bridge to cross to the international market," she says. "Something clicked. I could build a business with a soul and help the farmers make a better living. Since our launch in 2009, business has grown 20 percent each year, and with the SRI method [see sidebar, p. 67] and organic and fair trade certification, the farmers are able to double their income compared to before. We are paying at least 50 percent more than the national price stan- dard set by the Indonesian government."—J.B. INDONESIA: STRAIGHT FROM THE SOURCE These products use ingredients grown within the country's borders. • Big Tree Farms Coco Hydro, Organic Coconut Palm Sugar • Fusion Gourmet Bali's Best Coffee and Tea Candy • Lotus Foods Organic Volcano Rice • Nuts+Nuts Cashew Packs PHOTO: SELAMAT PAGI 70 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com cuisineSpotlight_indonesia.indd 70 3/17/14 8:18 AM

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