Angelina Agata
Mar 17, 2026
This Easter Sunday, Holiday Inn Resort Baruna Bali will host an exclusive dinner at ENVY Restaurant in collaboration with Dewa Ayu Made Sri Dwiastuti Radarani, known widely as Made Masak: a Balinese forager, nomadic cook, and one of the island's most distinctive culinary figures. The evening brings together ENVY's beachfront setting on the Indian Ocean with a menu that reflects Made Masak's core approach to food: hyperlocal, seasonal, and built entirely from what the land provides on the day.
Made Masak's cooking begins not in a kitchen but in a food forest she calls Teba. Unlike a conventional farm or garden, Teba operates on minimal intervention. Plants are not irrigated on schedule or tended by routine. They grow largely on their own, and Made Masak believes this is what makes them nutritionally richer. The less a plant is disturbed, the more it develops the qualities it is naturally meant to have. What Teba produces on any given day determines what gets cooked. If a dish calls for oil, tempeh, or yogurt, those are made from scratch. Imported ingredients are not avoided outright, but the first question is always whether something closer to home can do the job. That constraint, rather than limiting the food, is what drives the creativity behind it.
The Easter menu reflects exactly that. The dinner opens with Cradle of the Leaf, a shared starter of crispy betel leaves, prawn kemiri (Candlenut) paste, and salted duck egg cream. Guests then choose between two main courses: Golden Soil, a dry curry of minced pork with pumpkin taro puree and wild edible plants foraged from Tabanan's forests, and Embers Beneath the Earth, a slow-braised beef brisket ragu with ear mushroom in mulberry sauce and caramelized chayote. The evening closes with Easter Egg Mousse, a vanilla mousse shaped as a half-egg, served with mango gel and passion fruit sorbet.
ENVY Restaurant sits at the beachfront edge of Holiday Inn Resort® Baruna Bali, with direct views of the Indian Ocean and open-air access to the resort's tropical gardens. For this Easter dinner, the setting provides the backdrop while the food tells the story: a menu shaped by Teba, prepared with the same scratch-made, waste-minimal approach that defines Made Masak and ENVY Culinary team’s practice. The Easter Celebration Dinner with Made Masak takes place on Easter Sunday, April 20, 2025 at ENVY Restaurant, priced at IDR 450,000 net per person. Children aged 6 to 12 years dine at 50% off, and children below 6 years old dine complimentary.
For guests looking to extend their Easter break, Holiday Inn Resort® Baruna Bali offers the Bali Classic collection, four stay packages built around the resort's straightforward approach to hospitality. The Breakfast & Transfer On Us package covers the practicalities from the start: airport transfers in both directions, daily buffet breakfast, a welcome foot massage for two, 20% off food and beverage, and the Kids Stay and Eat Free programme, designed for families who want to arrive and get on with their holiday without needing to think about logistics. The Rejuvenating Stay package centres on a 60-minute Balinese massage at Tea Tree Spa Baruna, complemented by daily breakfast for two and a complimentary airport transfer, suited for guests who come to Bali specifically to slow down and recover. The Swim Up and Chill package keeps things simple with daily buffet breakfast, airport transfers, and ten complimentary drinks redeemable at the resort's swim-up pool bar. For those who want more time, Extend a Night On Us offers a stay-three-pay-two arrangement with daily breakfast for up to four guests, return airport transfers, welcome drinks, 20% off food and beverage, and access to the Rascals Kids' Club.
Holiday Inn Resort Baruna Bali
Jl. Wana Segara No.33, Tuban, Kec. Kuta, Kabupaten Badung, Bali 80361.
Phone : +62 361 755 577