Music is a healing art. We’re going to go see Ed Sheeran on Friday and I can guarantee at some point I will cry. I’m not even that big a fan of Ed Sheeran, but I’m certain I’ll be singing along, high fiving strangers. I’ve experienced every kind of wellness modality; yoga, Pilates, meditation, cryotherapy, crystals, you name it. All of them resonate in some way but music is one of the few things I’ve found to be truly universal. It’s like food. When we started doing retreats [in the early days at our hotel Soulshine Bali], we had these really deep experiences; everybody was crying, journalling, processing emotion. I was like, “Wouldn’t it be great to go down a waterslide right now. Play some loud music and dance our asses off.” So that’s what we decided to create.
I live in Bali, the first time I visited was in 2017. It’s a land of creative geniuses, whether it was woodcarvers or silver makers. There were musicians, just in bars, playing cover songs and I’d be like, “This guy is way better than I am.” I started reaching out to musicians in the community in the pop realm but also working in Indigenous and roots music from all over Indonesia. And I was really excited to give people who are so on fire with talent a place to play.
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Bu hikaye Gourmet Traveller dergisinin April 2023 sayısından alınmıştır.
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Already a subscriber? Giriş Yap
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
