Petty Elliott
Petty Pandean Elliott’s fascination for food and cookery goes back over 15 years when she began teaching modern Indonesian cooking classes for her friends and neighbours in UK. Petty participated in the BBC Masterchef competition in 2001. In Jakarta she has been hosting classes and cooking demonstrations, writing regular columns and features about food in magazines and newspapers for the past 11 years. Her first cookbook “Papaya Flower,” Manadonese Cuisine, Provincial Indonesian Food was published in 2009 and a second, Contemporary Indonesian Food in January 2012. Her new cooking book, “Jakarta Bites” is going to publish in mid 2016.
Petty was head contributor for Indonesia to the Miele Guide, a restaurant guide in Asia from 2008 to 2013. She writes for Now Jakarta magazine. Her weekly food column appeared every Saturday in the Jakarta Globe newspaper for five years until last September 2015 when the paper went online only. Petty is self-taught and a pioneer in developing modern Indonesian cuisine using local, sustainable cooking ingredients. As interest in local recipes and traditions has grown, she has collaborated with a growing list of leading local restaurants and five star hotels in Jakarta and Bali in the last five years hosting special promotions and designing themed menus. Petty represented Indonesia at both the Leipzig and Frankfurt book fairs in 2015, organising and producing a number of culinary events including two gala dinners at Villa Kennedy and Steigenberger Frankfurter Hof hotel. Petty was voted one of the Powerful Women in Indonesia according to readers of Her World Magazine 2013 and the Peak Indonesia Magazine, 2015. Born in Manado North Sulawesi, Petty resides in Jakarta with her British husband. |
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Country Based In: | Indonesia |
Establishment: | Petty Elliot’s Kitchen |
Hosted at: |
Tamarind Hill Singapore
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Events Information Tuesday 12 April 2016 - Friday 15 April 2016 WGS Epicurean Delights featuring Chef Wan & Petty Elliott Price: $159++ PER PERSONWINE-PAIRING AVAILABLE AT $55 NETT PER PERSON Event Closed WGS Epicurean Delights featuring Chef Wan & Petty ElliottEPICUREAN DELIGHTS 2016 APR 12 - APR 15, 2016 APPETISERS STEAMED BIRD-SHAPED DUMPLING MINCED FISH WITH PEANUT IN GARLIC & CORIANDER CHEF WANTHANA NIKONSAEN SOFT-SHELL CRAB & PRAWN MOUSSE IN YOUNG COCONUT WITH YOUNG COCONUT FLESH CHEF WAN THAI BEEF SATAY WITH ROASTED GROUND CASHEW, CHILI & TAMARIND SAUCE CHEF PETTY ELLIOTT WINE SOUP LAKSA SIAM CHEF WAN OR DECONSTRUCTED PRAWN & SCALLOP LAKSA WITH HERBS IN FRAGRANT COCONUT BROTH CHEF PETTY ELLIOTT OR KING PRAWN TOM YUM CHEF WANTHANA NIKONSAEN MAIN COURSES SPICED GRILLED TIGER PRAWNS WITH PINEAPPLE THAI NYONYA CURRY SAUCE CHEF WAN ROASTED BARRAMUNDI SERVED WITH YELLOW CURRY CHEF PETTY ELLIOTT BBQ LAMB RACK WITH SPICY TAMARIND MINT SAUCE CHEF WANTHANA NIKONSAEN ~ STEAMED JASMINE RICE WINE DESSERT TRIO SPICED FRIED BANANA WITH PALM SUGAR CARAMEL SAUCE CHEF WAN PINEAPPLE WITH CARAMELIZED PALM SUGAR & COCONUT CREAM COCONUT SUGAR SOIL & COCONUT CHIPS CHEF PETTY ELLIOTT BLACK STICKY RICE CAKE WITH PANDAN CUSTARD TOPPED WITH APPLE LOUK CHOUP CHEF WANTHANA NIKONSAEN WINE |