Recognized globally as a top travel destination, Bali pairs unique cultural heritage, beautiful beaches, and stunning landscapes with the warmth of the Balinese soul. Today, the island is equally known for its dedication to sustainability, striving to preserve its environment and maintain ecological balance.
Beyond serving exceptional food and drinks, White Rock Beach Club stands out as a massive beachfront venue in the Melasti area that is dedicated to the environment, proudly turning its kitchen and bar waste into valuable new resources.
From Trash to Treasure: How White Rock Transforms Kitchen and Bar Waste into Value
Curious about how it works? White Rock actively upcycles inorganic and organic waste from its kitchen and bar operations, converting everyday scraps into valuable, sustainable resources
From our KITCHEN
“Prawn Bisque Soup”
Where others see waste, our chefs see potential. While shrimp heads and shells are typically discarded, the White Rock culinary team transforms them into a rich, flavorful signature soup and premium dishes “Prawn Bisque”. Sustainability has never tasted so good! How to transform shrimp scraps into a rich signature soup:
Essential ingredients:
- Shrimp heads and shell
- Aromatics: Red unions, carrots, celery stick, garlics (all finely chopped)
- Flavor base: Tomato paste, 1 cup dry wine, brandy or cognac
- Liquid: 1 liter of good quality of fish or chicken broth (stock)
- Thickener and finish: Butter, 1-2 tbsp plain flour, and ½ cup heavy cream
Cooking Guide:
- Sauté the shells and heads: Melt butter in a large pot over medium heat. Add the prawn shells and heads, cooking for 5 to 7 minutes until they turn bright orange-red. Use a wooden spoon to crush the heads, releasing their maximum flavor.
- Build the flavor base: Add the chopped onion, carrot, and celery, cooking for another 10 minutes until softened. Stir in the flour and tomato paste, cooking for 2 to 3 minutes more to cook out the raw paste flavor.
- Simmer the broth: Deglaze the pot with the brandy, letting it bubble for a minute to cook off the alcohol. Pour in the white wine and stock, then season with salt, pepper, and a bay leaf. Cover and simmer on low heat for 30 to 45 minutes
- Blend and strain: Remove the bay leaf, then transfer the soup (including the shells) to a high-powered blender and process until completely smooth. Strain the liquid through a fine-mesh sieve into a clean pot, pressing firmly on the solids to extract every drop of flavor.
- Finish the soup: Stir in the heavy cream and gently reheat. Add the reserved raw prawn meat and poach for 3 to 5 minutes until just cooked through.
Serving & Storage tips:
- To serve: Divide the soup into small, warmed bowls, as it is incredibly rich. Garnish each portion with a swirl of heavy cream, freshly chopped parsley, and serve alongside a crusty baguette.”
- Make-Ahead Tip: The strained, creamy soup base can be prepared a day in advance and stored in the refrigerator, or frozen for up to a month. When ready to serve, gently reheat the base before poaching the reserved prawn meat.
- Chef’s Note on Versatility: This bisque base is incredibly versatile. Reduce it further to toss with pasta, or use it as a luxurious sauce for pan-seared fish.
Our Prawn Bisque is more than just a soup; it is a testament to how creative culinary practices can transform simple ingredients into extraordinary dishes. By upcycling prawn shells into a rich, luxurious broth, we bring sustainability directly to your table—proving that high-end culinary experiences can positively impact the environment. Enjoy a dish that honors both your palate and the planet. Together, we can savor a more sustainable future, one delicious dish at a time
From our BAR
“Re-Gen Cocktail”
Just like our kitchen, the bar delivers sustainability in every sip. We transform fruit peels, cores, and kitchen remnants into vibrant, artisanal cocktails, called “Re-Gen Coktail”: Tepache Citrus Spiced and Garnish: Dodol Mixberry. From simple scraps to an extraordinary glass of flavor—enjoy a drink that honors the planet.
We are proud to introduce our zero-waste cocktail collection—where fruit trimmings and peels are beautifully transformed into exceptional, vibrant sips:
Cocktail – Tepache Citrus Spiced
Rooted in Mexican tradition, Tepache is a naturally fermented beverage made by
brewing pineapple peels and cores with sugar and warm spices. The addition of vibrant
citrus and subtle spice creates a wonderfully refreshing, effervescent drink balanced with
sweet and tart notes.
Essential ingredients:
- Pineapple: Peels and cores from 1 ripe pineapple (thoroughly washed)
- Water: 1 liter of filtered or boiled water
- Sweetener: 150–200 grams of palm sugar or brown sugar (adjust to taste)
- Spices: 1–2 cinnamon sticks, 3–4 whole cloves, and 1 thumb-sized piece of ginger, bruised
- Citrus Touch: Strips of peel from 1 lemon or lime, plus a squeeze of fresh lime juice for brightness
Step-by-Step Instructions:
Preparation:
- Prep the Fruit: Clean the pineapple, lemon, orange thoroughly, then remove the peels and core. Ensure no dirt remains on the skin.
- Combine: Place the pineapple, lemon, orange peels, core, sugar, spices (cinnamon, cloves, ginger), and citrus peel into a large glass jar.
Fermentation (Stage 1):
- Submerge: Pour in the boiled water until all the ingredients are completely submerged.
- Cover: Cover the jar with a clean cloth or paper towel and secure it with a rubber band. (Do not seal it airtight, as fermentation gases need to escape).
- Ferment: Store at room temperature for 2 to 3 days, stirring occasionally each day. You will begin to see bubbles or foam forming on the surface.
- Strain: Once the liquid tastes sweet, pleasantly tart, and aromatic, strain it through a sieve and discard the solids.
Carbonation (Optional Stage 2):
- Bottle: Pour the strained liquid into a swing-top (flip-top) glass bottle and seal tightly.
- Carbonate: Let it sit at room temperature for an additional 1 to 2 days to build natural carbonation.
- Burp the Bottle: Gently open the cap once a day to “burp” the bottle, releasing excessive gas pressure to prevent it from bursting.
Serving:
Store in the refrigerator and serve cold.
Garnish: Dodol Mixberry
Our sustainable journey begins with our frozen mixed berries. Typically, the fiber-rich pulp and seeds from juicing are discarded to keep the drink smooth. To ensure nothing goes to waste, our bar team found inspiration in a local classic: Mixberry Dodol. By gently reducing the remaining purée with a touch of sugar and dehydrating it in the oven at 180°F (60°C), we transform a kitchen byproduct into a rich, chewy confection. Once set, it is perfectly shaped and served as a beautiful, edible garnish for your cocktail
Ingredients:
- Mixed Berries: 200g fresh mixed berries (strawberries, blueberries, and raspberries), puréed to taste
- Sugar: 150g granulated sugar (adjust based on the tartness of the berries)
Instructions:
- Prepare the Berry Purée: Blend the mixed berries in a food processor or blender until smooth. Strain through a fine-mesh sieve if you prefer a seedless, perfectly smooth texture.
- Mix the Batter: Combine the fruit purée with the sugar, stirring thoroughly until the batter is completely smooth and lump-free.
- Dehydrate: Spread the mixture evenly and dehydrate it in the oven at 180°F (60°C) to transform this kitchen byproduct into a rich, chewy confection.
- Shape & Garnish: Once set, portion and shape the dodol. Serve as a beautiful, edible garnish to elevate your cocktail.
Storage Notes: This preservative-free dodol will keep for 2 to 3 weeks at room temperature when stored in an airtight container. For a firmer texture and a shelf life of several months, store it in the refrigerator.
Beautifully garnished and ready to enjoy: experience the sustainable sip of The Re-Gen Cocktail.
Savor the delicious dishes and artisanal cocktails crafted by our Kitchen and Bar, now ready for you to enjoy at White Rock Beach Club
Final Thought
At its core, turning ‘trash to treasure’ isn’t just about managing waste—it’s about changing our relationship with what we consume. By reimagining kitchen and bar leftovers as valuable resources, White Rock Beach Club proves that luxury and sustainability can sit at the same table. It’s a powerful reminder that with a little creativity and commitment, the hospitality industry can protect the very environments that draw people to them in the first place.”
FAQ
Q: What is sustainable hospitality?
A: Sustainable hospitality refers to environmentally responsible practices within hotels, restaurants, and tourism businesses that reduce waste, conserve resources, and support local communities.
Q: How does White Rock Beach Club reduce food waste?
A: White Rock transforms kitchen byproducts such as prawn shells into signature dishes like Prawn Bisque and repurposes fruit scraps into cocktail ingredients and garnishes.
Q: What is a zero-waste cocktail?
A: A zero-waste cocktail utilizes ingredients that would normally be discarded, such as fruit peels, cores, and pulp, reducing waste while creating unique flavors.
Q: Why is sustainability important in Bali’s hospitality industry?
A: Sustainability helps preserve Bali’s natural environment, supports local communities, reduces landfill waste, and ensures the island remains a desirable destination for future generations.
Q: Can guests experience these sustainable creations at White Rock Beach Club?
A: Yes. Guests can enjoy signature sustainable menu items, including Prawn Bisque and the Re-Gen Cocktail collection, as part of White Rock Beach Club’s sustainability initiative
