What’s on the menu at Ubud Food Festival 2026

Bali’s Ubud Food Festival is from May 28 to 31, featuring Indonesian and international culinary talent.

And the theme this year is Farmers: Guardians of Land and Sea.

For the festival will honour the hands that feed us — the farmers, fishers and producers from Indonesia’s volcanic soil to its salty shores.

A spokesperson for the festival explains: “As one of South-East Asia’s most influential food festivals, it continues to shape the regional conversation around flavour, sustainability and cultural identity.”

+ Chefs, growers, artisans and food lovers will gather at the open-air venue of Taman Kuliner.

+ There will be cooking demonstrations and lots of vendors at the free food market.

+ Thought-provoking food talks are planned, along with hands-on masterclasses and curated food tours.

Festival founder and director Janet DeNeefe says suppliers are protectors of biodiversity, carriers of knowledge and custodians of culture.

“Every dish begins with their work, their care and their commitment to the land and sea,” she adds.

+ Leading the international headliners is Bangkok-based chef Prin Polsuk of the award-winning Samrub Samrub Thai. He is known for his deep research into historic Thai recipes.

+ From Australia, chef Ben Devlin, executive chef and owner of Pipit, in New South Wales, will focus on sustainable seafood and wood-fired cooking.

+ And Kate Reid, from Melbourne’s cult-favourite Lune Croissanterie, the author of memoir Destination Moon, will craft croissants. + Spanish-born Chef Frank Camorra, owner of Melbourne’s iconic MoVida, is a pioneer of modern Spanish tapas in Australia.

The full festival program is yet to be released.