One of the many delights of tropical Asia is dining al fresco. Food somehow tastes better eaten under a grass roof open at the sides to make the most of a warm evening breeze. At Begawan Giri Estate in Ubud, outdoor dining is taken one step further. Order a designer picnic and find a secluded spot amongst some of Balis most dramatic, landscaped scenery.

Here, a poolside snack is given new meaning. Chips and pizza wedges round the lap pool are swapped for a bit of banana blossom and a bamboo salad at the edge of a jungle rock pool, fed via a waterfall from a 'holy' spring. You feel like a wood nymph as you nibble away in nirvana!

Asparagus and Oyster Mushroom Salad (one serving)

4 spears: asparagus, 6: oyster ,mushrooms 60 gms (4 tbsp): fresh coconut, shreddec, 60 gms (4 tbsp): lemon grass, finely sliced, 15 gms ( 1 tbsp): lime leaves, finely sliced, 15 gms ( 1 tbsp): red shallots, finely sliced, 60 gms (4 tbsp): mint leaves, 60 gms (4 tbsp): coriander leaves, 1 recipe: Dressing (see below), 2 gms (1/2 tbsp): sesame seeds, 2: startfruit leaves (or basil leaves), crisply fried.

Dressing : 60 gms (4 tbsp): coconut cream 30 gms (2 tbsp): Chilli Jam (see right) 15 gms (1 tbsp): palm sugar 30 gms (2 tbsp): fish sauce (nam pla) 2 small: green chillies, sliced 2 tbsp: Kaffir lime or kalamans lime iuice To make the Dressing Lightly whisk a ingredients together.

To make Chilli Jam

Fry, in 60 ml (4 tbsp) grapeseed oil, 60 gms (4 tbsp) sliced red shallots, and strain; then 30 gms (2 tbsp) sliced garlic; then 15 gms (I tbsp) dried shrimps; 15 gms (I tbsp) de-seeded dried chilli (for only 10 seconds). Slice 5 gms (I tbsp) galangal (or ginger, as a substitute) and pan-toast until perfumed and slightly charred. Cool these Ingredients, then blend or puree together with the strained oil. Return the paste to a pot and cook until aromatic and a deep shiny black colour. Finally, season with 20 gms ( 1 72 tbsp) fish sauce (nam pfa), 15 ml (I tbsp) palm sugar and 15 ml (I tbsp) tamarind water (this is obtained by covering tamarind pulp with warm/hot water, allowing it to seep for 30 minutes, then literally pushing the solids through a strainer). A jam consistency will now have been achieved.

Method : Blanch asparagus in chicken stock or water and slice into three pieces. Chargrill the oyster mushroom.To assemble, tumble all the ingredients together, add the Dressing and sprinkle with sesame seeds and crisp ly fried starfruit leaves.

Crisp Banana Blossom and Greev Apple Salad (one serving)

60 gms (4 tbsp): banana blossom, 60 gms (4 tbsp): green apple, julienned, 15 gms ( 1 tbsp): red shallot, sliced, 15 gms (1 tbsp): red shallot, char-grilled 15 gms (1 tbsp): mint leaves, 15gms (1 tbsp): coriander leaves, 15 gms(1 tbsp): sliced garlic, crisp-fried, 15 gms (1 tbsp): sliced shallot, crisp-friec, 1 recipe: Batter (see below), 1 recipe: Dressing (see below),

Batter Mix together 12 gms (8 tbsp) rice flour, 60 gms (4 tbsp) corn flour, 120 ml (8 tbsp) water and a pinch of salt.

Dressing : I : large red chilli, 60 gms (4 tbsp): lime juice, 60 gms (4 tbsp): orange juice, 15 gms (I tbsp): white sugar, 15 ml (1 tbsp): fish sauce (nam pla),

To make the Dressing Pound in a mortar and pestle the large red chilli until fine.Add all remaining ingredients, stand for 10 mins, stirring lightly on occasion.

Method Top off the round end of the banana flower and peel down the red outer leaves until the white heart appears. Slice it lengthways into four and remove from each piece the hard Inner stem. Shake out the flower spores between each layer. Slice the blossom very finely lengthways, working quickly to avoid discolouration. Immediately place in the batter and fry In hot oil over a high heat. Lift out and drain. Finish the salad, by folding all ingredients together.

Bamboo, Eggplant and Quail Eggs with a Peanut Relish (one serving)

1: capsicum 1: baby eggplant 3: quail eggs 30 gms (2 tbsp): fresh bamboo, cooked in water for 30-40 mins 20gms (l 1/2 tbsp): silken tofu, uncooked I tsp: fried crisp shallots 60 gms (4 tbsp): snake beans, blanched in salted water 4: melinjo nut wafers 1 recipe : Peanut relish

Peanut Relish Blend together 400 gms (2 cups) char-grilled red shallots, 400 gms (2 cups) char-grilled garlic, 60 gms (1/4 cup) finely chopped galangal, 120 gms (1/2 cup) finely chopped lemon grass, I large dried chilli soaked in hot water for 30 mins.and then fry with a little vegetable oil for 40 minutes on a low heat. Add I cup peanuts, boiled for 10 mins and strained, I tsp lime juice and I tsp dark palm sugar. Method Peel and de-seed the capsicum and char-grill. Slice and deep-fry the eggplant. Soft boil the eggs for 2 1/2 minutes. Place the peanut relish on the plate then layer with the above ingredients, followed by the bamboo, tofu, shallots and beans, adding the melinjo wafers at the end.