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HEAPS & WOODS

BALI INTERIORS- HEAPS AND WOODS
HEAPS AND WOOD- BALI INTERIORS
BALI INTERIORS
BALI INTERIORS- HEAPS AND WOODS
HEAPS & WOODS BALI INTERIORS
BALI INTERIORS- HEAPS AND WOODS
BALI INTERIORS- HEAPS AND WOODS

 

Marta  (an Interior Architect) and Louis (a furniture producer) epitomise a modern international couple. They live and  travel between Paris, Barcelona, Singapore and Bali, making their work life balance a designer's dream! Together with their Singaporean business partner, they created Heaps and Woods, an Interior Design company that manufactures and designs beautiful furniture at affordable prices for the European market.

We were delighted to catch them while they were here and visit their home studio. BI was lucky to take a peek into their design process.

The amazing rice views from their windows and the stillness in the area make their home a great place to develop ideas and get creative without interruption.  Their regular travels are a constant source of inspiration for their way of living and the interior design and architecture they create. 

Their home, a mix of minimalism, rawness and experimental furniture, gave me a great insight into their design aesthetic. Their collection of prints gives their home a sweet touch of far away places and a longing for exploration. 

The royal blue walls and the marigold orange in the upstairs bedroom uplifts the house, adding excitement and I'm carried away to Mexico and India. I somehow wish to step into Marta and Louis' shoes, if only for a brief period, to live their gloriously nomadic designer life.

 

 

 

HEAPS & WOODS

@heapsandwoods

 

 

CRAFT DISTRICT

CRAFT DISTRICT

COMPANIES

CRAFT DISTRICT

BALI INTERIORS- CRAFT DISTRICT BALI

 

I love finding gems. Those interior stores that sell something unique, something handcrafted, something different and, always, special.

Lucky me! (and now you too) when I got to visit the cool warehouse-like space of Craft District in Kerobokan.

 

Mary was born in the US but raised in Holland, by Dutch-Indonesian parents. She came to Bali 20 years ago on a trip to understand their mother’s mix culture and the inevitable happened. She arrived to paradise and never left! Mary met the love of her life and together they started their business together.

Years later, Before opening  retail showroom for individual clients and smaller exclusive art and craft productions, Mary and her husband were wholesalers and manufacturers who sold overseas with their other Bali-based company 'Baliworlds Interiors'. For over a decade they exhibited at major international trade shows such as the famous Ambiente and Tendence fairs at Messe Frankfurt in Germany and at the trendy Maison et Objet in Paris.

Bali interiors, craft district

 

Craft District opened its doors in 2016. Their business specializes in creating wooden furniture pieces, such as handmade stools, teak wood mirrors, large ceramic vases, antique statues, and tabletop pieces such as fruit bowls and platters. The ceramic vases are hand-turned. Their fruit bowls and platters show true craftsmanship, each piece has been hammered or carved. You can tell that every piece has been handmade by skillful artisans.

 

They pride themselves on respecting the environment, creating fair working conditions for their artisans, and giving back to the community. They work closely together with the craftsmen in their area of Kerobokan and its surroundings by providing employment and keeping centuries old traditions alive and well.

Most of their products are made of recycled wood. With some pieces, such as the large tables and several stools, they combine old teak wood with iron to create a raw industrial look. Everything that they display in the showroom is hand-carved, hand-made, and hand-crafted. The love that goes into the creation of each and every object is very obvious. And of course, after visiting their store I couldn’t leave empty handed! I ended up doing a bit of shopping myself!

 

CRAFT DISTRICT

By Appointment only

www.craftdistrictbali.com

 

 

GEOFF LINDSAY

GEOFF LINDSAY

PROFILES

GEOFF LINDSAY

  

When it comes to food, there is no place like Bali. The best chefs from all around the world come to Bali to bring their expertise or simply change their life and make Bali their home. Geoff Lindsay is one of those magnificent Chefs.

Named Chef of the year by The Age Good Food guide. Over 80 awards in Australia alone, including, One, Two and Three Chef Hats. This Aussie Chef now calls Bali home. 

We chat to Geoff about living in Bali, his love of cooking and his new venture, Salumeria Tanah Barak.

Bali Interiors- Geoff Lindsay - Tanah Barak 3
bali-interiors-saigon-street-28

Saigon Street, Bali

 

How did you your love for food begun?

My love of food can from my mum I guess. We came from a grazing and dairy farming area of Western Victoria, a town called Warrnambool. My mum’s side of the family were dairy farmer’s, we had cousins who were lobster fishermen. Food and the production of good food was always around us growing up.

 

When did you decide to to make cooking your life work?

I worked for one of Australia’s most iconic chefs and restaurateurs Stephanie Alexander for about 6 years in the ‘80s. It was at that time that I really feel in love with the package of being a chef, being surrounded by great food and also the realisation that what I did was a great medium to bring people together to entertain, educate and pacify.

Being a Chef is not for the faint hearted. The hours, the high demand and the quality expectations are intensely high up. How did you learn to cope in such a highly stressful job?

Kitchens are very stressful. The combination of heat, tiny close quarters and ‘feeding time’ can often make chef feel as though they are under siege! The hours add to the stress, we all know how important the shared family meal times are. This is impossible for a chef.

I have developed better tools to cope with the stress, as I have grown older, and the paradise of Bali certainty makes it easier.

 

Bali Interiors- Geoff Lindsay - Tanah Barak 4

You have 3 international business running simultaneously. As a chef part of the job is having multiple pots on the burning stove. How do you divide your time? How do you do it all?

I love it, each of the businesses is very different so it’s always exciting. Dandelion in Melbourne is a very consistent business that rolls along very nicely. Saigon Street is an excitement machine, big numbers and always a party. Salumeria is new, still being formed, need a lot of love and very special to me.

The busy times in Australia are different (with a few exceptions) to the high seasons in Bali so I can come back and forward and hopefully synchronise with them. Melbourne’s high season is from November to April, Bali May to October.

I try to do 1 month in Bali and 1 month in Melbourne. My beautiful wife Jane and our son Noah (3) are based in Bali so it gets harder and harder to leave!

 

3 ½ years ago you decided to have a change of pace and move to Bali. Why did you choose Bali? Has it been so far the right decision?

Jane and I were looking for a bit of a sea change. We had good friends in Bali and decided to give it a try. We have grown more and more in love with its culture and the people and have become very attached to Canggu!

Its certainly been the right decision and we will probably never get Bali out of our systems!

 

Bali Interiors Salumeria Tanah Barak

Salumeria Tanah Barak, Bali

   

You’ve just opened Salumeria Tanah Barak (my favourite place!) which is an Italian Resto & Campari bar with Spuntini as the main base for your dishes. Your specialty for the last few years has been Vietnamese food, what made you make the move into Italian food?

When I first started my cooking career I worked in Italian and French restaurants, classical stuff, a great base for a chef. It wasn’t until I had cooked for quite a few years that I was seduced by the fragrance and flavours of South East Asian Cuisine, especially Vietnamese cuisine.

After being in Canggu for a few years, I saw an opening for this style of dining. Most Italian restaurants in Bali feature every single dish form the Italian repertoire. This doesn’t happen Italy.  Traditionally a pizzeria will serve pizza and a trattoria will serve pasta. With that there are many different styles of restaurants of which a Salumeria is one, specialising in Salumi and Cheeses, creating dishes from those ingredients, serving aperitivo and spuntini or little snacks like a casual Italian ‘Tapas’.   

 

What are the main challenges when opening a restaurant in Bali? And what are the benefits?

Bali has many challenges and rewards, from a business perspective there is a lot of red tape and complicated rules and regulations. Nothing is ever crystal clear…

From a staffing perspective the Balinese have an incredible natural hospitality that means they make great waiters.

The produce is getting better and better all the time. When we first opened I presumed all the Italian style produce I would need for the menu would have to be imported. But I have been blown away with the Salamis, culatello and local procuitto, the amazing goats cheeses and European style cheeses. The local fresh mozzarella and burrata is unreal! We made the decision pretty quickly to specialise in the local stuff and make it a feature of the business.

From a design and conceptualisation stand point doing business in Bali is very exciting. You don’t need to get building permits or go to council to have plans ratified. Just about anything can be built for you at a fraction of the cost it would be for me say in Australia. 

bali-interiors-saigon-street

Saigon Street, Bali

 

I wouldn’t have thought of Indonesia as a great provider of Prosciuttos and Formacios, but every single cheese and salami that I have tried at Salumeria are of the highest quality. Where do you source your ingredients from?

We get great cheeses from all over Bali and Java and most of our Italian style cured meets come form Bali. There isn’t a centralised market or supplier for all these products so we have to deal direct, mostly, with producers. Most, generally sell at the local organic farmers markets, so it takes a while to establish a repour. But we have made some great friends and are working on special products, just for us.

Our Italian cured meets like Culatello, Proscuitto and salamis have been taken from larger more sophisticated operations, as this kind of curing requires a very clean, controlled environment to avoid unwanted moulds. We purchase the meats whole, not vacuum packed and age them for longer than they would normally be released to market, revealing a complex and richer flavour.  

 

 

Bali Interiors- Geoff Lindsay - Tanah Barak 2

Salumeria Tanah Barak, Bali

Geoff Favourite places

 

To dine: Ji Restaurant at Tugu Hotel. Great cocktails, amazing room and the best sushi in Bali. It’s close to home and we love it.

 

For a cocktail:  Da Maria, great Italian cocktails, I love Campari and this is the second best place to drink it in Bali. Inspired blend of food, music, design and drinks. Very good fun.

 

To shop: Samadi Organic market on a Sunday in Padang Linjong. We get a weeks supply of organic fruit and veg. Bali’s best eggs and chickens from Wanaprasta, turmeric juice and seafood from Made Fish! 

 

To play with the family: The beach at Old Mans. It’s the simplest of experiences but still my favourite.

 

SALUMERIA TANAH BARAK

www.salumeria.asia

 

SAIGON STREET

www.saigonstreetbali.com

 

DANDELION

www.dandelion.ws