Bali, 8 September 2022 – The global pandemic was a massive hit to the tourism industry worldwide, but now, the industry is reviving along with the better world situation. Aiming to support Indonesia’s reviving tourism industry, PT Pamerindo Indonesia positively responds to this promising condition by presenting the return of Food, Hotel & Tourism Bali (FHTB) 2022, which is the largest International Hospitality, Food & Beverage Trade Exhibition in Eastern Indonesia.
Mozaic Restaurant Gastronomique in Ubud takes place on Friday, 23 April 2021.
In close collaboration with
ali Sustainable Seafoods,
“Dry Aging.”
“Dry Aging” is a culinary technique that is becoming increasingly popular worldwide and is credited with improving the tenderness, texture, and taste of both fish and meats.
In its essence, dry aging is when meats or fish are put into special refrigeration units to control temperature and moisture. Safeguarding the environment is essential in a process that strictly monitors the temperature, moisture levels and ensures hygienic handling. By exposing meats and fish to such an environment, moisture is removed, and over time the natural enzymes break the muscles down, making the flesh more tender and flavourful.