“We’re trying our best to be as ethical and sustainable as we can. Going back to the basics of cooking over coals is one of the most humbling and satisfying cooking techniques. It strips back the idea of more expensive, luxurious kitchens being better. There’s no equipment or technology that can replicate raw fuels like wood and charcoal.”

Sop buntut; risotto with clam and lemongrass broth and seared scallops; barramundi steamed in chilli paste with charred cabbage.

Mejekawi means “sacred table” and the idea behind this ethical fine-diner that cooks with fire is that every meal should be sacred, whether it’s enjoyed with family, friends, or alone. Chefs Ben Cross and Stephen Moore have worked hard to select the most ethical ingredients for your table, using ninety per cent local produce, from the finest organic beef from Australia to locally- raised pork and chicken, and fairtrade seafood. Their hero supplier, Bali Sustainable Seafood, works with Eco Impact Fisheries around Indonesia to protect the ocean’s environmental ecology, ensure the ecological sustainability of the fishery, and support the economic livelihood of the small-scale fishermen and their communities.

“I left feeling utterly blissful from the arousing journey of taste, yet eager to leave, so I could let my overworked brain and stomach rest for the day. But my mind screams for an ‘encore’ of the whole experience.” Culinary Bonanza