Yogyakarta and Bali are the Ministry of Tourism's flagship locations for promoting Indonesian culinary tourism.

Ministry of Tourism (Kemenpar) is strengthening promotion for Indonesian Culinary Tourism by introducing the gastronomic heritage of Yogyakarta and Bali to representatives from Australian travel agencies. Through this Familiarization Trip program, participants are invited to experience first-hand the combination of archipelago cuisine, local traditions, culture, and wellness experiences that can be developed into structured travel packages.

The program, titled Plate of Paradise: Savoring Wonderful Indonesia's Gastronomy, will be held 30 September – 6 October 2026. This initiative is designed to build upon the impact of the Wonderful Indonesia Gastronomy program that ran 26 September – 4 October 2026 in Solo and Yogyakarta.

According to an official Ministry of Tourism press release from Jakarta, four Australian travel agency representatives joined this visit series. Beyond tasting regional signature dishes, participants will also learn the background stories behind local food ingredients, cooking techniques, and the cultural traditions that form Indonesia's unique culinary identity.

Yogyakarta Offers Culinary Experiences and Cultural Heritage

In Yogyakarta, the gastronomy journey opened with a curated dining experience at BOJA - The Magic Table, Bhumi Bhuvana. Dishes at this venue highlight the narrative and richness of Indonesian archipelago spices as an integrated part of the dining experience.

Participants then visited 7 Clover Coffee to learn about the distinct characteristics of Indonesian coffee, before attending dinner at Mediterranea Restaurant by Kamil.

The itinerary continued to the Borobudur Temple compound for a sunrise viewing experience. Following breakfast at Manohara Borobudur Cultural Center, participants sampled traditional royal Yogyakarta Palace cuisine at Bale Raos.

Traditional Javanese dishes were also featured for the evening reception at Sekar Kedhaton. During this event, participants established professional networks with representatives from Werkudara Group and Garuda Indonesia, with this gastronomy promotion also opening opportunities for Tourism Business Collaboration.

Alongside culinary activities, the Yogyakarta leg of the trip included relaxation and spa treatments at Garrya Bianti, as well as a visit to the iconic Malioboro district.

Bali Introduces Locally-Sourced Gastronomy

In Bali, participants were guided through gastronomic experiences that blend culinary creativity with education about native food ingredients. One core agenda item was the multi-sensory The Source 2.0 experience hosted at Locavore NXT.

Participants also joined a hands-on cooking class at Paon Bali to study local ingredients, food preparation methods, and the traditional culinary philosophies of Balinese communities. Meanwhile, Nusantara by Locavore provided an opportunity to sample diverse regional dishes from across Indonesia.

This gastronomy tour was complemented with wellness and outdoor activities. Participants attended restoration sessions at Om Ham Retreat, went white water rafting on the Ayung River, and enjoyed a plant-based lunch at Moksa Ubud.

The visit series continued to Potato Head Beach Club for sunset views and dinner. Participants also tasted archipelago-inspired dishes at Merah Putih, observed wine production processes at Hatten Wines, and toured the Kuta tourist district.

Ministry of Tourism Targets Competitive Gastronomy Tourism Products

Ni Made Ayu Marthini, Deputy for Marketing at the Ministry of Tourism, stated that immersive on-ground experience is a core component of introducing the appeal of Indonesian Gastronomy to International Tourism industry stakeholders.

"By providing this first-hand experience for Australian industry operators, we expect participants will develop travel products and content that properly highlights the unique qualities of Indonesian Gastronomy," stated Marthini.

Through this program, participants are expected to gain a complete understanding of the experiences that can be offered to Australian travellers. This direct on-site knowledge of destinations and cuisine will also enable travel agents to design more varied, attractive travel packages.

The Ministry of Tourism also emphasised the critical importance of cross-sector collaboration to strengthen national tourism competitiveness. Governments, airlines, destination managers, and industry operators all hold complementary roles in delivering engaging tourism products that also deliver tangible benefits for local communities.

"With strong synergy between the government, airlines, and all tourism industry stakeholders, the Ministry of Tourism remains fully committed to effectively promoting our flagship destinations, to drive inclusive economic growth while strengthening Indonesia's global tourism standing," she added.

Promoting gastronomy through Yogyakarta and Bali is one strategy to expand the range of experiences available for International Tourists. By combining culinary heritage, cultural legacy, natural assets and wellness offerings, Indonesia is well positioned to develop distinctive travel packages, while also expanding the economic benefits of tourism for local business operators.