Island Flavours | NOW! Bali March - April 2026

In this food-focused edition of NOW! Bali, we begin with Bali’s heritage flavours, as contributing writer William Burcher explores one of the island’s slowly-fading cooking techniques known as ‘nandusin’. Then, photojournalist Anggara Mahendra sits down with I Gusti Nyoman Darta, who learned to cook age-old recipes during his time as a palace attendant (parekan) for the Ubud royal family. We also head back to Bali's original tourist hotspot and weigh up: is a 'Kuta comeback' on the cards?

Following that, we bring readers across the island to savour Bali’s fabulous restaurants and dining destinations. From farm-to-table dining and venues boasting beachfront views, to top-tier vegan restaurants and indulgent brunch experiences.

Happy reading, and selamat makan!

This edition is available in print in Indonesia, contact us at nowbali@phoenix.co.id to purchase your own copy, or complete our Order Form online.