PORTFOLIO 2010 - 2016

RENDY HANDOYO

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PHOTOGRAPHY PRODUCTjob at dots jewelrySLR camera, adobe photoshop

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POSTER

job at planet surfadobe illustrator, adobe photoshop

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MERCHANDISEjob at bali animal welfare associationadobe illustrator, adobe photoshop

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WATER BOTTLESjob at rip curl school of surfadobe illustrator

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BRANDING - CAR STICKERjob at rip curl school of surfadobe illustrator, adobe photoshop

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MAGAZINE ADSjob at rip curl school of surfadobe photoshop

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FLYER - CUP SIEGERjob at enzian restaurant, zermatt - switzerlandadobe illustrator

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ILLUSTRATIONjob at sisterfields

adobe photoshop

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BUSSINESS CARDjob at sisterfields & kidsagogo

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INSTAGRAM ADSjob at hobo

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NEWSLETTERjob at sisterfields & bali liteadobe indesign

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Roast Pumpkin & Feta Salad

- Executive Chef Jethro Vincent -

“Our Roast Pumpkin & Feta Salad breaks all the stereotypes of a typical salad - it’s robust, flavoursome and doesn’t need a side of fries to fill you up! This is an at-home version of the recipe to simplify our Sisterfields original. Here in the café we make our own vadouvan spice and pumpkin seed oil and we whip up a fluffy feta mousse, but these homemade ingredients are a little time consuming, so, we’ve saved you some time in

the kitchen to enjoy at the dinner table instead!”

Serves 6

Now Whip Up A Pumpkin purée

Next Make The Chorizo And Apple Jam

Then Mix Up An Apple Vinaigrette

Time To Make The Vadouvan Granola...

Time To Serve!

1. Cut the pumpkin thinly and toss with the cumin powder, salt and 3g of olive oil. Lay in single layers on a roasting sheet and bake at 220˚C until soft.

2. Place the maple syrup, 125g of oil and vadouvan spice in a pot and cook until thickened. Add a little water to let it down until loose.

3. Brush the pumpkin slices with this mix then put under a grill until slightly blackened.

1. Sweat the diced pumpkin and salt in the butter over a low heat until the pumpkin is soft.Place in a blender and blend into a smooth purée.

1. Sweat the shallots and chorizo in a pot. Add the apple juice and sugar then reduce until syrupy.

2. Add the diced apple and set aside.

Mix all of the liquid ingredients togeth1. er then drizzle over the shaved celery. Set aside.

1. Cook the puy lentils until soft. Drain and dry on paper towels.2. Next, deep-fry the yellow lentils until crunchy.3. Cook the black rice until over-cooked, drain and place in the oven on the lowest

setting with door slightly ajar, to act as a dehydrator. 4. Deep fry the rice at 200˚C and reserve. 5. Place the maple syrup, oil and salt into a pot and bring to the boil. Take off the

heat straight away.6. Place all ingredients in a baking tray and mix well. Bake at 180˚C until golden.

1. Warm up the pumpkin purée and spiced pumpkin in the oven then smear a dollop of the purée across each plate. Lay the sliced pumpkin on top.

2. Warm the chorizo jam in a saucepan and drizzle a heaped tablespoon over the pumpkin.

3. Top with a small handful of the dressed celery on each plate, followed by a sprinkling of granola and blood vein sorrel.

4. Finish with as much crumbled feta as you desire.... Enjoy!

1/2 crown pumpkin1tbsp cumin powder Salt65g maple syrup65g + 3g oil25g vadouvan spice

1kg butternut pumpkin, diced100g butter12g salt

300g chorizo300ml apple juice60g shallot30g sugar120g apple, thinly diced

50ml apple vinegar175ml pumpkin seed oil25ml crab apple syrup2 handfuls of celery, shaved

50g puy lentils50g yellow lentils75g black rice32g maple syrup32g oil5g salt250g pumpkin seeds125g cashew nuts – lightly crushed5g vadouvan spice

1 block of feta cheese30g blood vein sorrel

First Roast the Pumpkin

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MENUjob at boss man

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