Every ‘Gong local knows Balinese Spice Magic – if you’re anything like us and appreciate good food, you might even be extremely familiar with its menu. For founder Jules Mitry, food is more than just nourishment—it’s a story, a tradition, and a way to bring people together. From sourcing fresh, local ingredients to creating healing spice blends, every dish is prepared with love, intention, and respect for culture and community – from Australia to the Island of the Gods.
Read on to discover how this restaurant has become a cornerstone of ethical food in the Wollongong hospitality scene by blending sustainability, food relief, and deep-rooted Balinese traditions into every meal.
1. What inspired you to start Balinese Spice Magic, and what does sharing Balinese cuisine with the community mean to you?
Balinese Spice Magic was born from my love for my culture, my ancestors, and the deep connection between food, community, and wellbeing. Growing up in Bali, I learned that food is more than just nourishment—it is a way of showing love, bringing people together, and maintaining harmony with nature. I am not a trained chef but I love to eat and I saw that there is no Balinese restaurant in Australia yet. I saw an opportunity to share that magic with people who may not have experienced real Balinese food, prepared with love, intention, and tradition.
Sharing Balinese cuisine is my way of telling a story—about my family, my heritage, and the wisdom of our food. Every dish carries generations of knowledge, healing ingredients, and the philosophy of balance that is at the heart of our culture. It brings me so much joy to see people experience that connection, whether they are trying Balinese food for the first time or reconnecting with familiar flavors.
2. You put a strong emphasis on using fresh, local produce, including from your own permaculture garden and local farms like Green Connect. Why is sourcing locally so important to you, and how does it shape the food you serve?
Food is energy. The way it is grown, where it comes from, and how it is prepared all contribute to the energy we take into our bodies. In Bali, we respect the land and the seasons, and we cook with what nature gives us. That is why I believe in using fresh, local produce—it honors the land, supports local farmers, and ensures that the food we serve is vibrant, nutritious, and full of life.
Our permaculture garden is a reflection of this belief. Growing our own herbs, some spices, and fruit trees means that we can use the freshest, most flavorful ingredients while staying connected to the rhythms of nature. Partnering with local growers and schools allows us to support regenerative agriculture, reducing food miles and promoting a more sustainable food system.
When you taste our food, you are not just tasting flavors—you are tasting the love, care, and respect that go into every ingredient.
3. Can you tell us more about how you reduce waste and support a more sustainable food system?
In Bali, nothing goes to waste. We use every part of the plant, every ingredient is valued, and food scraps are returned to the earth as compost. I bring this philosophy into Balinese Spice Magic by being mindful of how we source, store, and prepare food. We practice nose-to-tail and root-to-stem cooking, finding creative ways to use every part of an ingredient. We source locally and use what is in season, and any leftovers produced at the end of the week are made into healthy, delicious and nourishing meals for our community in need. At the restaurant, we use reusable containers such as Tiffin boxes for take-aways for our regulars who signed up.
Sustainability is not just about the environment—it is about respect. Respect for the food, for the people who grow it, and for the community that shares it.
4. We’ve seen that Balinese Spice Magic donates packaged meals to food relief efforts. What motivates you to support food relief, and what role do you think local businesses can play in ensuring food security for the community?
Food is love, and love should be shared. No one should go hungry, especially when we have the ability to help. I grew up with not much food. The pain of hunger is something that I hate for people to experience. It is not much, but I hope my food will give those people in need hope. I know that a warm, nourishing meal can bring comfort and dignity to someone going through a difficult time. It is a small gesture, but it carries the message that they are seen, valued, and cared for.
It is a tough time for businesses at the moment. Especially in the hospitality Industry. If they can help, I think raising awareness and helping whatever they can will be great. Personally, I think the customer/ community is the key. Supporting small business owners, buying local, and being reasonable with their expectations will help the local economy to thrive. Maybe if the government would encourage big businesses such as corporations with high earnings to commit to do more for the community in need would be wonderful too
5. Your handmade spice mixes are a key part of your dishes, unlocking deep flavors and health benefits. Can you share a bit about the significance of these spices in Balinese cuisine and their connection to wellbeing?
Spices are the heart and soul of Balinese food. They are not just for flavor—they are medicine. Our spice blends, known as Base Wayah (Balinese Spice Mix), are carefully balanced to bring harmony to the body, mind, and spirit. Ingredients like turmeric cleanse the blood, galangal strengthens digestion, and ginger helps circulation. Each spice has a purpose, and together, they create a healing symphony of flavors. When you taste them, you are not just tasting spices; you are experiencing generations of wisdom and a tradition of food as healing.
6. Balinese culture places a strong emphasis on food as an offering, a way of giving thanks. How do you incorporate this philosophy into your restaurant and your approach to food?
In Bali, food is sacred. After we finish cooking, we always make a small offering—a piece of rice, a few drops of sauce—to show gratitude to the gods and our ancestors. It is a reminder that food is a gift, not to be taken for granted. At Balinese Spice Magic, I bring this same intention into everything we do. Every dish is prepared with love and respect, every meal served is a way of honoring our culture and community. I see my restaurant as a space of gathering, sharing, and gratitude—where food is not just eaten, but appreciated. When we cook, we cook with the belief that food should nourish more than just the body—it should nourish the heart and soul.
7. If someone is new to Balinese cuisine, what’s the one dish they should try at Balinese Spice Magic, and what makes it special?
I would recommend Nasi Campur or Combo Magic. We have Vegan options and meat options. It’s a beautiful, colorful plate that gives you a taste of everything Balinese food has to offer. It includes fragrant rice, sate lilit (spiced minced meat skewers), urap (a fresh, aromatic mix of coconut, vegetables, and spices), Beef rendang, Turmeric chicken, sambal, and more. Each bite is a different experience—sweet, spicy, crunchy, and creamy, all coming together in perfect harmony.
What makes it special is the balance—it is not just about one flavor, but how everything complements each other. This dish represents the philosophy of Balinese food: a little bit of everything, carefully chosen and prepared to bring joy and wellbeing. When you eat Nasi Campur, you are tasting the soul of Bali—its warmth, its richness, and its deep connection to nature and tradition.
Next meal out with friends? You know where to go! Discover more fair food advocates and venues on the Fair Food Directory.
