bonjuk news #11
Updated: Aug 26
ala børa x bonjuk 2-7 september
With this collaboration, we are hosting ALA BØRA from Berlin, with its amazing artists who will create a vibrant and soulful musical journey for us. In this intimate boutique festival boundaries dissolve and connection takes center stage.
Surrounded by nature and the sea, we celebrate music as a bridge between cultures and emotions. With great artists, a carefully curated program, and the raw energy of Berlin brought to the Aegean, this is more than a festival, it’s a living moment of community, expression, and deep feeling.
weekly tunes
Berlin-based DJ and producer Nat Wendell brings a deep, soulful and unmistakably groovy sound to the dancefloor.
With roots in London’s soundsystem culture and a love for house, garage, soul and broken beat, his sets are all about swing, rhythm and connection.
A true groove storyteller, Nat has been moving dancefloors since 1998 and we’re excited to have him at Bonjuk Bay.
bonjuk bites
edamame crunch salad
Ingredients
For the salad
2 ripe avocados
1 large cucumber
1 cup cooked edamame
1 cup cooked quinoa
2 spring onions, finely sliced
A handful of fresh coriander
1 tbsp sesame seeds
Olive oil
Salt
For the Sesame-Lime Dressing
2 tbsp soy sauce
2 tbsp fresh lime juice
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp honey or maple syrup
1 tsp freshly grated ginger
½ garlic clove, finely grated
Chili flakes or fresh chili, to taste
Method
STEP 1 — Make the Crispy Quinoa Make sure the cooked quinoa is well drained and relatively dry. Toss it with a little olive oil and salt, then spread it onto a baking tray. Bake at 200°C for 20–25 minutes, stirring halfway through, until golden and crispy. Let it cool slightly.
STEP 2 — Prepare the Vegetables Cut the cucumber into bite-sized pieces and slice the avocado. Cook the edamame briefly in salted boiling water if needed, then drain and cool. Finely slice the spring onions and roughly chop the coriander.
STEP 3 — Make the Dressing Whisk together the soy sauce, lime juice, rice vinegar, sesame oil, honey, ginger, garlic and chili. Taste and adjust with more lime for acidity or honey for sweetness.
STEP 4 — Assemble Combine the cucumber, edamame, spring onions and coriander in a large bowl. Add most of the dressing and toss gently. Fold in the avocado last so it keeps its shape.
STEP 5 — Finish & Serve Transfer to a serving plate and generously scatter the crispy quinoa over the top. Finish with sesame seeds, the remaining dressing and a little fresh chili or coriander.
Bonjuk Bites tip: Keep the quinoa separate until the very last moment the contrast between creamy avocado, cold cucumber and really crunchy quinoa is what makes the salad.
the bay through a child's eyes
There is a certain kind of magic that appears when children arrive.
A shell becomes a treasure. A stick becomes a sword. A path through the trees becomes an expedition. Suddenly, the ordinary is full of possibility again.
For a little while, the bay moved at their pace. There were games beneath the trees, creative moments, music, stories, outdoor adventures, water, dancing, and plenty of time to simply explore.
But somewhere between all of that, something else happened.
We started seeing Bonjuk Bay through their eyes.
Children have a remarkable way of being completely present. They don't need an itinerary to feel wonder, or a reason to begin playing. Curiosity is enough. And when they follow it, everyone around them seems to slow down and join in.
A stick can still become a sword. A walk can still become an adventure. A day by the bay can still feel completely new. Maybe that is what children remind us of most: imagination never really leaves us.
Sometimes it just needs a little space to return. And for a moment, the bay felt a little bigger, a little wilder, and full of possibility again.
upcoming
Follow the season’s flow and discover the experiences that resonate with you.
