Interview with Benjamin Cross

Chef-Owner at Mason

“We put in a lot of time to source local products and test them for our menus, we are always looking for better products as well as for local and sustainable farmers and fishermen that are using the best methods for growing or catching.”

Sourcing the pork form our farm

Few questions to Ben

  1. How long has Mason worked with Bali Heritage Pigs? We discovered the farm and its pigs two years ago, and we’ve been ordering pigs since.
  2. Do you buy the whole pig? Always. We like to use a carcass that’s around 50-60kg after cleaned.
  3. How would you describe the meat? It’s a clean flavor. The fat has a very buttery aspect to it, which makes it a beautiful product to work with.
  4. Which cuts do you use at Mason? The majority of the pig is used for some of the in-house charcuterie. We make salami, chorizo and fuet. We are also trialing some prosciutto which we will try for the first time after 18months of aging.
  5. Is there a particular way to cook the meat that you think is the best? For me, if we aren’t using it for charcuterie, I think on the barbeque is the best, simply seasoned with salt, pepper and good quality olive oil. It’s a product that doesn’t need to manipulate too much.

Getting to know Benjamin Cross from Mason

More known as Chef Ben

The Australian chef who began his career at the award-winning ‘Rae’s on Watego’s’ Byron Bay has traveled the world and worked for many prestigious restaurants since.

Ben has most notably honed his skills in the kitchens of household names such as Janni Kyritsis from former MG Garage and Neil Perry, as part of the re-opening team of XO and as Sous Chef of Rockpool. Further, he also did small stints at Tom Colicchio’s Craft in New York, Tertullia New York and Santi Santamaria’s three-Michelin star restaurant, Can Fabes in Sant Celoni. In May 2008 he joined Bali renowned KU DE TA & in 2013 open Kudeta’s fine dining concept, Mejeakwi.

After ten years of living in Bali and working at KU DE TA, it was time to put his hand to something new, and in 2018 he opened both Fishbone Local and Mason with the Brett Hospitality Group as Co-Owner/ Executive Chef.

The restaurant that everyone talks about

What is it about Mason?

“At Mason we work hard to make everything in-house,” pointed Benjamin Cross out. “We source fresh milk to make goat curd, haloumi, feta and ricotta. Furthermore we get the pigs from your farm to make our own charcuterie such as salami, chorizo, mortadella and we also make our own smoked salmon, wagyu pastrami, and many more. We cook mostly with wood fire grills and our wood fire oven and have a heavy vegetable and meat influence.”

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Address: 83C, Jl. Batu Bolong, Canggu, Bali

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