
Stefan Magnus, CEO of Heveya, and his family moved from Singapore to Sibang, Bali, initially for a year, but the pandemic led to a permanent lifestyle shift. They now live on Heveya Farm Sibang, a 1.3-hectare regenerative farm located between Ubud and Canggu, opposite Green School Bali. The farm features fruit trees, stingless bees, and vegetable gardens, all centered around a rescued Javanese joglo, a traditional wooden structure. The joglo was carefully dismantled and rebuilt on the property, a practice common in Bali for its environmental benefits and efficiency compared to concrete construction. The 15m by 15m joglo serves as a large, open-plan bedroom with a timber verandah, and the property includes an outdoor kitchen and dining area with furniture made from recycled materials. The farm employs sustainable practices, including raised garden beds, no pesticides, and natural irrigation. It also hosts 32 stingless bee hives and a black soldier fly area for chicken feed, with earthworm composting used for fertilizer. The farm shares its produce with staff, neighbors, and the wider community, and partners with the Forest School for educational visits. Magnus emphasizes a slower, more intentional way of living, focusing on quality and connection to nature, which has also influenced his Heveya brand's commitment to sustainability.
This summary was generated from a story originally published by Bali news.
Must readBali's culinary scene has expanded significantly over the past decade, offering a range of new dining options in Canggu and Pererenan. Masonry, a Mediterranean-inspired restaurant, has locations in Canggu and Uluwatu, and Niseko, Japan, with kitchens led by chef Benjamin Cross. Shelter in Pererenan, co-owned by British chef Stephen Moore, blends Middle Eastern and Mediterranean influences. Hippie Fish, also in Pererenan, is a beachfront spot known for local seafood with a European touch and a rooftop cocktail lounge. Muda By/Suka in Canggu offers Indonesian flavors with East Asian techniques, featuring sushi nori tacos and dumplings. Bar Vera in Pererenan, co-founded by chef Benjamin Cross, focuses on local seasonal produce in a wine bar setting. Artisan in Pererenan, led by executive chef Paolo Tancredi Arlotta, provides a sophisticated menu including seafood risotto and Basque cheesecake.

Ritesh Patel, known as Rit LOCUS, along with his brother Jigar Patel, has spent over two decades cultivating the global dance music scene through their LOCUS brand. Originating from Bristol in the late 90s, Rit LOCUS aimed to showcase top drum & bass DJs and producers, building communities and delivering unexpected lineups across continents. The LOCUS philosophy focuses on hosting large drum & bass events in underserved regions, staging them in scenic locations, and orchestrating historic reunions of artists. Their global expansion began with LOCUS Tulum in Mexico, running from 2022 to 2024, followed by LOCUS Bali, which has also seen three successful editions. Rit's journey into promoting started in Bristol after discovering drum & bass at university, leading to early events that brought artists like Noisia, DJ Flight, Calibre, and Pendulum to the city for the first time. After a hiatus to focus on Ticket Fairy, LOCUS re-emerged with Tulum and Bali, driven by Rit's desire to create a unique drum & bass festival experience in new territories. The events are known for their ambitious lineups, including reuniting legendary acts like Konflict and Stakka & Skynet, a process that can take years of persistence. LOCUS Bali has become a destination event, attracting attendees from across Asia and beyond, fostering a strong community around the music. Rit emphasizes that the core motivation remains his passion as a fan of drum & bass, aiming to create experiences where people connect

TELU Bar at Four Seasons Resort Bali at Jimbaran Bay is celebrating its third anniversary. The bar was created from an unused resort space, incorporating upcycled design, Balinese culture, and creative cocktail-making. Sustainability is central to TELU's identity, with the use of repurposed materials, zero-waste cocktails, and on-site garden ingredients. The bar's name, TELU, is Balinese for three, reflecting the harmony of nature, people, and soul. TELU Bar also supports local charities through its sustainably minded cocktail and mocktail series. Guests can participate in sustainable bar workshops to learn about zero-waste techniques and Balinese arak traditions. To mark the anniversary, a new artwork by Michael Hockey of Nyaman Gallery, known for using discarded plastics, has been commissioned. TELU Bar serves as a platform for Bali's artisans and creative community, offering a hospitality experience grounded in local culture and values within the calm coastal setting of Jimbaran Bay. The bar's success highlights a broader trend in luxury hospitality towards conscious design and responsibility.