Daniar Robinson serves traditional Indonesian flavours cooked with French techniques at Java. Photo: Eat Canberra.
When Daniar Robinson moved her family from the bustling city life in Sydney to the rural surroundings of Braidwood in 2016, the intention was to build a straw bale house.
Nine years later, the straw bale house is still a weekend labour of love and Daniar finds herself making a living with something she had never previously considered, running her own restaurant.
Opening in mid-2023, Java became Braidwood’s first Indonesian restaurant. But a recent three-month hiatus due to the unexpected passing of Daniar’s parents has left a hole in Braidwood’s dining scene.
Now back home from Indonesia, Daniar is preparing to reopen the doors and rebuild her team.
Daniar will be rebuilding her team at Java. She’s pictured with Anodya who is now back in Indonesia. Photo: Supplied.
Daniar may use traditional Indonesian flavours at Java, but her techniques lean on French traditions after learning her culinary skills at TAFE under the guidance of a French-born chef.
“It turns out that the French methods like roasting and slow cooking, instead of cooking with high heat like we do in Indonesia, are a great way to preserve the Indonesian flavours,” Daniar says.
Daniar didn’t have the chance to cook Indonesian food before leaving her country at age 19. But the process of opening Java and following her senses of taste and smell has opened up a whole new world of memories and appreciation for Indonesia and her family.
“I’m falling in love with Indonesian food. Maman used to play tennis and golf and would bring food for her friends, and I would join in,” Daniar reminisces.
“I regret I didn’t ask my mum how she cooked her dishes. She passed away suddenly and was gone in a couple of hours and I regret that.”
With the reopening of Java, Daniar is looking to find a new balance with family life and the restaurant.
“Now my parents are gone it makes me think that family is so important. Time goes so quick and people go to the grave without bringing anything. I started thinking about what people will remember you for when you are gone.”
Java’s hearty dishes such as chicken noodle soup are perfect for Braidwood’s cold winters. Photo: Supplied.
Her new approach will see Java reopen just for lunch as Daniar reassembles her team, who had to move on during the closure. Previously employing a chef to work alongside her, Daniar is grateful to lean on her own skills in the kitchen to reopen under her own steam.
Rebuilding shouldn’t be difficult for a restaurant that quickly built a reputation of serving some of the best Indonesian food around. Java has attracted diners from around the region wanting to try her Indonesian food as well as groups from the Canberra-based Singapore and Malaysia embassies.
For those new to the cuisine, Daniar enthusiastically recommends a range of gateway dishes.
A beef rendang is a great place to start; this slow-cooked dry curry is rich with spices but isn’t overly spicy in the chilli sense.
“Everyone loves rendang,” Daniar laughs.
She recommends bakwan janung, Indonesian corn fritters served as a crunchy side or snack. Java also specialises in slow-cooked dishes including ikan pindang, whole fish cooked in an aromatic broth of ginger, galangal, garlic, tamarind and lime along with a range of other aromats.
Whole fish regularly appears on the Java menu. Photo: Supplied.
Coming into the cooler months, Java makes Indonesian soups including soto betawi, an Indonesian beef rib soup, as well as aromatic chicken broth and noodle soups. And on special occasions and Indonesian holidays Daniar produces traditional celebration dishes such as Nasi Tumpeng, which includes tastings of a range of small dishes alongside turmeric rice, all served on a large platter.
Java’s opening times and menu will vary as the team is reassembled. Follow Java on Facebook for updates.
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