Tuesday 24 April 2018

Swig & Nibble™: a food event like no other

Food in restaurants has come a long way. Nowadays every city on the planet has access to all sorts of deliciousness. It is now taken for granted but I assure you that growing up things were very different and it would have been unthinkable to get a lunch of authentic dim sum, Korean BBQ, Indian Tandoori or a killer Turkish Kebab.

So indeed food has come a long way but there is one style of food event that is deeply rooted in tradition, unable to move forward, good but not great and in need of repair. Ladies and gentlemen, we are talking about the dreaded Cocktail & Canape Reception! You may remember the last time you attended one of these beauties as people hung around for hours in uncomfortable yet elegant clothes looking happier than they should, sipping on room temperature champagne and eating small food from silver trays that is easily spat into napkins. We at Cuca are here to help.

We present to you the next gen of canape feasts, a fairy-tale food and wine experience:  Swig & Nibble™, Cuca’s uniqua-licious gastro tour!

This is how it goes: guests arrive at a unique space set up specifically for the event, locations are never repeated and guests are never the same. Three action-packed hours of 20 magically crafted savory and sweet canapes are presented on oversized trays brimming with humor and intrigue and served in a non-stop, predetermined sequence. All this, snappily orchestrated with meticulously paired wines and funky techno swing sounds.

Curious? We will let you know where we pop up next but until then, I guess it’s back to the violin and smoked the salmon.

Fish n Chips: one of our 20 tasty morsels 

Friday 23 March 2018

Happy people, more fish

Those simple words were the opening statement for the most recent sustainable seafood roundtable held in Bali. The goal was simple: to educate fishermen to fish responsibly Indonesia’s bounty of seafood ensuring a future for the oceans and providing better lives for those fishermen.

Local communities are carrying out multiple programs to teach old and new generations of fishermen and suppliers this very important lesson: less volume, better quality, more money.

Cuca was invited by MDPI (a non-profit organization operating regionally to promote sustainable fisheries and improve fisherman livelihood in Indonesia) to attend and shed light on the challenges we restaurateurs face currently working with local fishermen and suppliers. Our commitment to our customers is to ensure that the time from ocean to kitchen is as short as possible and all the steps along the way are icy cold. We need the seafood to reflect the magical pristine environment it came from and be a perfect example of the hard work that goes into making a dish the best someone ever had. No chef can revive a 5-day old fish but even a four year old can make that fish just caught, undoubtedly delicious.

Now "What can I do about all this?", you may ask. Well, lesser known fish are no less delicious so try and eat the things that are abundant. If you have no idea what you should or should not be eating the best way is to check the WWF fish guide for your county. It will probably have you shocked at what you should be avoiding and excited at what is best to devour. Wild fish taste better and are better for you so hopefully, we don’t become dependent on the manufactured chickens of the sea. Sea-food for thought!

Friday 23 February 2018

All about taste

When we tell people that we live in Bali their reaction is always one of jealousy. They instantly assume a tranquil life of surfing, sunsets and total utter relaxation. Well, unfortunately, the reality couldn’t be farther from the truth as we don’t surf, the last sunset we saw was almost a year ago and we are constantly running around stressed. The reason is simple: since we moved to Bali six years ago we were determined to add FOOD to the list of reasons people come to visit this beautiful island paradise.

Food here 10 years ago was either simple inexpensive local “warungs” serving deliciously traditional cooking or huge luxury hotels with extravagant cliff top fine dinings boasting the best of the world’s imported ingredients. The entire mid-level casual dining market did not exist and that’s exactly how we saw ourselves fitting in. We would simply take all the attention to detail, passion and precise cooking of those expensive fine dining joints but use the fabulous local ingredients available in traditional markets. The result is something different with big exotic flavors and affordable pricing providing a new style of casual dining called "Cuca".

Being too relaxed for the tuxedo-wearing glamorous socialites and too gourmet for the thrifty island surfer, Cuca found its market with the obsessed food driven gourmet traveler. The people that plan their days not only based on where to go and what to see but what delicious things they want to eat.  If you find yourself among the few who plan a trip around finding those wonderful places serving food made with love and eating mouthfuls of culture and magic, you may want to consider a trip our way.

Cuca's classic Crispy Fried Chicken: all about taste.