Tim Bartholomew is very much at home in rural Bali having grown up on a biodynamic farm in the Riverina area of New South Wales, Australia.

His career started during High School when he found work in hotel kitchens and after high school he took an apprenticeship at the Hyatt Hotel Canberra. Tim’s culinary talents however have grown around a passion for food that stems from his interest in provenance and produce cultivated in tune with the seasons that can be brought to the table with consideration. Living in Bali he misses the winter season most of all and the occasions to cook slow European braises and roast meats, but is more than happy to be here with his young family. He enjoys his days selecting from local markets, and working with local farmers to bring the best into the kitchen gives Tim the foundations from which to exhibit his creativity. He also loves that while he works hard on his day off he wakes up ‘in Bali’ and can head out to beaches, mountains or jungles as the mood takes him.

Slow, authentic and adventurous, combining grassroots sensibility with a twist of inspiration best describes the way Tim likes to cook. Taking a culinary journey with him allows Tim to share his vast knowledge and gain an insight into the motivation he has to create excellence in all aspects of his craft.

1. What is your philosophy when it comes to food?

Using fresh local ingredients, in an interesting way but with a nod to traditional dishes and cuisines, but the main point in the end to be tasty and delicious.

2. Name your most Favourite dish on the menu? And why?

My favourite dish on the Hujan menu would be the lake Toba style snapper ceviche. It is inspired by the dish“Arsik which is a dish from the Batak people of north Sumatra. It is normally made from whole freshwater fish caught in Lake Toba. The fish is then marinated in lime and rubbed in a spicy paste unique by having Andaliman pepper in it, a native pepper found in North Sumatra. In Hujan we make the same spicy paste with Andaliman pepper and use fresh sashimi grade local snapper, the paste and lime cures the fish in the same way as ceviche. We serve the dish with black payek crackers which we have added coconut charcoal to give a smoky aspect to the dish and sambal matah from Bali which cuts through the arsik paste and rounds off the dish nicely.

 3. Main considerations when it comes to choosing your ingredients?

Fresh local and sustainable

4. How do you see the growing demands for sustainable produce affecting the food world?

I see the demands for sustainable produce having so many positives effects for the environment on land and at sea , and  this being the main purpose of the demand. People now want to know what they eat and as much history on how it was farmed, raised, caught and treated before it is consumed. This will mean more locally sourced food , less imported and exported foods eventually and less processed food. Whih also will have a swing on effect of people having a healthier diet due to this.

5. If you weren’t a chef, or in the food business, what would you be?

I have only ever worked as a Chef since I finished schooling and have never entertained the idea of changing profession. I would have to say an active job physically as I like the challenge and being active. Probably farming and growing produce though that is still in the food business but not hospitality

 6. Do you have a memorable food experience that impacted you as a child or young chef?

Growing up on a biodynamic farm I have many memorable food experiences that I believe have impacted my attitude towards food. I was lucky at a young age to experience many so called farm to plate experiences with my family, from growing vegetables to trapping rabbits, fishing or milking cows. My favourite chore as a child was helping my grandfather in our slaughterhouse with the butchery of our livestock and this taught me about waste and using whole animals.

7. What do you enjoy most about being a chef?

My biggest joy in being a chef would be creating dishes. Then when the dishes are ready to be placed on the menu the interaction and response from guests to those new dishes and them enjoying them.

8. Other than creating good food, what are the most important qualities that make a successful chef?

Being organized, clean and passionate about food. Caring about the food and produce at every point from where its from , how it is stored and treated, to how it is cooked and prepared. Having an eye for detail and always checking all the steps along the way even the small and mundane.

9. If you had a choice of anything for your last meal, what would you choose to have?

Roast pork with crispy crackling, roast vegetables and sourdough or crab , Indonesian smoked crab with bakpao.

10. Do you have any tips for budding chefs or restauranteurs?

Work hard and persistence and keeping an eye for detail