Petty Elliott's Kitchen

Excited and honoured to be participating in the Summer Festival on 27 June.

I will be sharing stories from Manado, North Sulawesi, where I was born—far away from Bali and Java, but very close to the Spice Islands and their global legacy of ingredients, traditions, and communities that continue to shape Indonesian cuisine today.

I look forward to celebrating the power of food to connect people and cultures, and to sharing Indonesia’s rich culinary heritage with an international audience.

My session is from 2 to 3.15pm.

For further information and ticket details, please visit Le Cordon Bleu via the link in their bio.

Summer and sambal are a perfect match.

When the weather is warm, I reach for fresh, vibrant condiments, and nothing says summer quite like dabu-dabu from Manado, North Sulawesi.

Packed with tomatoes, bird’s eye chillies, shallots, and plenty of lime, it’s bright, zesty, fiery, and refreshing. This time, I used chilli flakes as I didn’t have fresh chillies in the house, and added fennel fronds from my garden — their delicate aniseed notes worked beautifully. It reminded me of my grandmother, who often added fresh solasih (mint) leaves to her dabu-dabu. Basil works wonderfully too.

Fresh, colourful, and full of life, dabu-dabu is summer in a spoonful. It may not be the most traditional version today, but sometimes authenticity is less about strict rules and more about keeping the spirit of the dish alive. ✨🌶️

One of the highlights of my recent visit to Sumba was spending time at the Sumba Hospitality Foundation and sharing a session with its students. It brought back memories of my first visit in 2016 and reminded me how inspiring this remarkable institution truly is. I also visited the wonderful which is part of the foundation.

The Sumba Hospitality Foundation is a non-profit organisation that is transforming lives through education, hospitality training, and sustainability. Seeing the students’ enthusiasm, curiosity, and determination was incredibly uplifting.

If you would like to support its mission, there are many ways to contribute, including making a donation through its website. Every contribution helps create opportunities for the next generation of young Sumbanese.

A decade after my first visit, I am even more impressed by the Foundation’s impact. The confidence and aspirations of its students, combined with its commitment to sustainability and community development, offer a powerful vision for the future of Sumba.

Meeting the next generation of hospitality professionals was both humbling and hopeful. The Sumba Hospitality Foundation remains one of the most inspiring initiatives I have encountered in Indonesia.

Seeing former students thrive in some of Indonesia’s most respected hospitality establishments is one of the most rewarding outcomes of the Foundation’s work. A special shout-out to the incredible hospitality businesses that continue to support SHF students and graduates by welcoming them into their teams after their internships, including .

By investing in young talent, these establishments are helping to shape the future of Indonesia’s hospitality industry while creating meaningful opportunities for the next generation of professionals.

A little quiet on here lately, but for a very good reason.

Celebrating Earth, Ocean & Fire with Chef at the remarkable , where hospitality and nature come together beautifully.

Two dinners with 10 courses, one the art of sambal masterclass, many books signed, and wonderful guests.

I shared dishes inspired by The Indonesian Vegetarian Table, celebrating stories, plant based ingredients while Chef Arvie beautifully showcased the bounty of the ocean and the land.

Thank you to the Capella culinary and service teams, and to Chef Nyoman for their warm hospitality, dedication, and hard work in making these events so memorable.

Thank you to everyone who joined us. It was a privilege to share the stories and flavours of The Indonesian Vegetarian Table in such an extraordinary setting.