We picked herbs and spices from the organic garden then set to work on an ambitious menu of five Indonesian dishes. The patient instructor from Cafe Wayan walked us through our paces grinding corriander with a mortar and pestle, crushing lemon grass, slicing shallots and mincing garlic. Soon the air was perfumed with the delicious scent of Balinese cooking. In three hours we prepared five dishes then sat down for a well earned feast. I have a new appreciation for the amount of slicing and dicing in Asian food and I just might attempt black rice pudding at home. As I relaxed after the meal, with my senses of smell and taste rapturously sated, images of new silver pendant designs began to float to the surface of my mind. Creativity is such a beautiful mystery……
