Words by Dea Pradnya and Ngurah Wisnu, Flora's Restaurant.
Some family recipes are born from the chaos of a working kitchen. Forged in long hours, shared breaks and the unspoken bond between cooks who keep each other going.
Ngurah and I grew up in Bali, where the kitchens are loud, demanding and full of character. We didn’t grow up with the classic family recipes being passed down the generations, but found our version of tradition in the only place we knew best: the kitchen.
The kitchen for us was family.
There was a Chef we worked under who left a lasting impression. He was intense and easily angered – the kind of person who could silence an entire room with a single look. Behind that there was something else. He cared about his team. Fiercely. When he cooked for us, especially during staff meals, you could feel it.
From him we learned how to make crab lasagna, a dish that meant far more than its simple appearance on the staff table. After long services, prep-heavy days, or moments when we were just holding each other together, that lasagna was what bought us back. It reminded us of who we were doing it all for.
I’ll never forget one night after a shift that left us both close to tears. Our Chef sat down with us for the first time. He pushed a plate of crab lasagna across the table and said "Eat. Tomorrow we try again”. It wasn’t dramatic, but in the moment, it felt like someone had finally seen how hard we were trying.
That dish became our anchor. It wasn’t part of a holiday or a celebration. It is the dish that kept us going in the middle of everything.
Years later, when we moved to Tasmania, we brought that memory with us. Here, we discovered something new: Tasmanian crayfish. Sweet, fresh and full of purity, it completely changed everything. It inspired us to revisit the dish with fresh eyes and open hearts.
What began as a humble staff meal in Bali evolved into something else, Tasmanian Crayfish Lasagna. Not elevated for the sake of fine dining, but transformed with intention. A dish that carries both our past and present in each layer.
Today at Flora’s, this dish still feels deeply personal. It’s not a family recipe in the traditional sense, it didn’t come from a handwritten card or a Grandmother’s memory. It came from exhaustion, late nights, quiet encouragement and the kind of care that lives behind the scenes – in staff rooms, shared meals and moments of real connection.
Every time we make this now, it feels like a quiet reminder of where we started and where we stand. A tribute to the kitchens that shaped us, the Chef who believed in us (even if they didn’t say it out loud) and the little traditions we continue to build together.
One staff meal at a time.
Passed Down the Table is a heartwarming holiday series celebrating the recipes that transcend time — dishes carried in memory, shaped by hand, and seasoned with stories. From humble kitchens to festive tables, these are the meals that connect generations, one bite at a time.
