THIS ISSUE
=========================================
- Welcome
- Chinese New Year
- Another great year ahead
- The time has come the walrus said
- Turkish delights
- Aroma travellers, our thanks
- Baharat, cooking with spices
- Marinated lamb and saffron couscous
- Aroma Tours in the Media
- Lavenders of Provence
- Travel arrangements, help is at hand
- Previous newsletters
- Thought for the day
- Our Invitation


WELCOME
=========================================
A warm welcome to the 1800 plus readers of our Aroma Tours newsletter.

Robbi and I trust that you have all enjoyed a wonderful start to the year
and that 2002 will bring you much joy, prosperity and fulfilment.

Once again we are looking forward to meeting old friends and having the
pleasure of welcoming new aroma travellers as we begin our adventures for
another year.


CHINESE NEW YEAR
============================================
According to the Chinese calendar we are now in of the Year of the Water
Horse and we have been enjoying the Chinese New Year's celebrations taking
place in the city with all of the colour, tradition, fun and lots of noise!

Kung Hei Fat Choi!


ANOTHER GREAT YEAR AHEAD
=========================================
Since our November newsletter the response to our tours and retreats has
been outstanding. Once again we are expecting our Provence tours to be fully
booked and we are thrilled to see the same enthusiasm for our other tours as
well even at this early time of year.

Our current booking status is:-

Turkish Rose Tour                            10 vacancies
Provence Aromatherapy Retreat         6 vacancies
Heart of Provence Tour                      8 vacancies
Essential Provence Tour                   10 vacancies
Bali Women's Retreat                        7 vacancies

We are also running several tours for special interest groups which is great
fun and an enjoyable addition to our regular Aroma Tours programs.


THE TIME HAS COME THE WALRUS SAID
==========================================
If you are considering enjoying a tour with us this year, we are now heading
into the time of year where we normally receive the majority of our
bookings, also demand for airline seats starts to increase.

We invite you to make contact with us at info@aroma-tours.com or by phone on
+61 3 5331 3254 ( afternoon/evening US time zones, mornings other time
zones ) to let us know of your intention and also so that we can help you
with any questions or assistance you require.

If you are ready to make your booking now, please visit our booking page at
http://www.aroma-tours.com/booking-request.htm to reserve your place.

As always our current tour information, including pricing and itineraries is
available at http://www.aroma-tours.com/info-request.htm


TURKISH DELIGHTS
=========================================
During its 4000 year history, Turkey has been home to some of the world's
greatest civilizations including the Persian, Byzantine, Greek, Roman and
Ottoman empires. They have left behind them a plethora of glorious works of
art and antiquities that can be found even in the most remote corners and
bear vivid testament to Turkey's magnificent past.

In Turkey we have the opportunity to experience some of the world's finest
ancient sites and for example contemplate life in a Greco-Roman agora
 ( market place ) or the thunder of chariots racing around a hippodrome.

There are sites from the early days of Christianity with underground
churches and stunning icons as well as the Aya Sophia which was for 1000
years or so the building with the largest enclosed space on earth.

In later years the Ottomans came and added their mark with an empire that
stretched from Egypt to Austria. Evidence of their presence is everywhere
with magnificent carpets, calligraphy, ceramics and stunning architecture.
We can also thank them for tulips, coffee ( a native of Ethiopia but first
cultivated in Yemen - then part of the Ottoman empire ) and of course the
wonderful Damask Rose that they started cultivating in what is now Bulgaria
and later in Turkey.

It is interesting to note that the Ottomans were unable to conquer Vienna
and the triumphant Austrians decided to celebrate their victory ( or lack of
defeat ) by creating a pastry! They thought it a nice idea to be eating the
symbol of the Ottomans, their long time suppressor, the crescent moon - aka
the croissant.


AROMA TRAVELLERS - OUR THANKS
============================================
One of the most rewarding aspects of Aroma Tours for us is welcoming back
those of you who are joining us once again. Returning travellers and
personal recommendations are integral to our continued success and Robbi and
I would like to offer our heartfelt thanks to all of you who continue to
support us with your kind words and referrals.

We have posted some of the messages that we have received in the form of
cards, letters and testimonials from last year's tours along with some of
our favourites from previous years at
http://www.aroma-tours.com/feedback.htm

As always we are pleased to offer a 10% discount to those of you travelling
with us once again.


BAHARAT - COOKING WITH SPICES
=========================================
One of our favourite outings in Istanbul is when we visit the Spice Bazaar
near the shores of the Golden Horn. Spices from all parts of the Ottoman
empire and beyond have been traded here since its construction in 1660 along
with extensions to the nearby mosques.

Stall after colourful stall containing all manner of exotic aromas from the
spices, herbs, teas, seeds, nuts, Turkish delight scented with rose, lemon
or pistachio, saffron and caviar greet us. In the outer section there are
even
more stalls filled to the brim with all manner of household goods.
 It is a wonderful place to experience and explore.

Above many of the stalls you will see the word Baharat emblazoned in large
letters. Baharat means "flowers and seeds" or more loosely translated as
"herbs and spices". It is also the name given to the typical blend of
aromatic spices used widely in the Middle East.

Traditionally the Baharat spice blend is added to recipes along with other
sweet, pungent, hot and freshly ground spices. A typical Baharat will
contain black peppercorns, cumin seeds, coriander seeds, cinnamon or cassia,
cloves, cardamom, paprika and nutmeg.

Baharat is a marvellous compliment for lamb, chicken, fish, soups,
casseroles, stews, curries........


MARINATED LAMB WITH SAFFRON COUSCOUS
=========================================
Now you know about Baharat you may like to try one of our favourite spicy
( but not hot ) dishes.

Prepare a marinade by heating 2 tablespoons of light olive oil in a frying
pan then adding 3 finely chopped onions and cooking at medium heat until
they are soft. Add 2 teaspoons of Baharat, 1 teaspoon of ground turmeric, 1
teaspoon of ground coriander and 1 teaspoon of ground cardamom. Cook,
stirring continuously for 1 minute to release the wonderful aromas. Add 1/4
cup of lemon juice, 2 crushed garlic cloves, 2 tablespoons of pomegranate
molasses ( available in middle eastern food stores ) and 1 cup of water.
Bring to the boil and simmer until the liquid is reduced by half. Add 1
tablespoon of castor sugar and stir until dissolved. Cool the marinade to
room temperature.

Get your butcher to butterfly and trim the fat off a medium leg of lamb.
Place the lamb in a large glass or ceramic dish and coat with half of the
marinade. Cover and refrigerate for about 8 hours, turning occasionally.

Place the lamb in a well oiled roasting dish and roast at 180C ( 320F ) for
45 minutes or until medium done. Allow the lamb to rest, covered, in a warm
place for 10 - 15 minutes.

Meanwhile, place the 2 cups of couscous in a large bowl. Bring 2 cups of
chicken stock containing 1/2 a teaspoon of saffron threads to the boil and
pour over the couscous. Cover and allow to stand for 20 minutes until the
stock is absorbed. Fluff the couscous with a fork to separate the grains
then add 1/4 cup of fresh pistachios and 1/4 cup of roasted almonds, 2
tablespoon of lemon juice, 2 tablespoons of extra virgin olive oil, 1/4 cup
of Italian parsley and mix well.

Heat the remaining marinade in a saucepan until simmering.

Make a mound of couscous on each plate ( Serves 6 ) and top with thick
slices of lamb then drizzle with the warm marinade. Mmmmmm, yum!!


AROMA TOURS IN THE MEDIA
=========================================
As promised in our last newsletter we have published several of the articles
that have appeared in the media about Aroma Tours. They are available at
http://www.aroma-tours.com/aroma-tours-media.htm

More will be posted when we have the opportunity.


LAVENDERS OF PROVENCE
============================================
Lavender originated in Persia and the Canary islands and was probably
brought to France by the Phoenicians who were also responsible for the grape
vine and olive tree.

It wasn't until the end of the 19th century as a result of the increased
demand for lavender oil due to the explosion of perfumery, that cultivation
of lavender was begun in order to bring numerous areas of derelict
agricultural land on the high plains of Provence back into productive use.

By the 1920's the first large lavender plantations or "lavanderaies" began
to appear. This was the époque when Provence started to become covered by
the immense lavender-blue fields that today, are an unmistakable image of
the region.

In the beginning the lavender was cut with scythes and the harvesters paid
according to how much they cut. A good harvester could cut around 600 kilos
of lavender a day. Today with very few exceptions harvesting is done by
machines which cut and bundle the lavender to be left to dry in the fields
in preparation for distillation.

Most people are unaware that there are in fact three main types of lavender
found in Provence: True Lavender, Aspic and Lavandin.

True Lavender ( Lavandula Angustifolia ) also called Fine Lavender or Female
Lavender is grown at altitudes of between 800 to 1300 metres and its 
olfactory qualities and therapeutic properties of its essential oil are
coveted by the perfume-makers, aromatherapists and the pharmaceutical and
cosmetic industries.

Aspic ( Lavandula Latifolia ) also known as Spike Lavender or Male Lavender
and is similar to fine lavender but with broader leaves, long stems with
several flower spikes. Aspic grows at moderate altitude, between 600 and 800
metres and flowers slightly later in the season than True Lavender and has a
very strong camphorus odour.

Lavandin ( Lavandula x intermedius etc ) is the plant most commonly seen and
referred to as lavender in Provence. It is in fact a hybrid of  True
Lavender
and Aspic which initially occurred by cross-pollination in nature.
Farmers adopted this new larger plant with its heavier stems,
regular rounded bushes and higher oil yields. It is however sterile and can
only be propagated by cloning and cuttings.

Lavandin can be grown on dry soils at a much lower altitude than lavender
with an essential oil yield four or five times that of True Lavender. The
oil is not as fine as True Lavender but for many purposes such as fragrance
in soaps, detergents and any product which needs the smell of lavender but
without the therapeutic and fine aroma of True Lavender, Lavandin is used.

If you see a bottle of lavender essential oil with the words Grosso or
Intermedia appearing on the label you can be sure that you are in fact
buying Lavandin.

In Provence Lavandin makes up more than 80% of the surface area under
lavender cultivation.


TRAVEL ARRANGEMENTS - HELP IS AT HAND
=========================================
We are continually forming new relationships with travel agents from a
growing number of countries around the world and in addition to promoting
our Aroma Tours programs they are of course available to assist you with
your travel arrangements.

As always we will provide you with all of the necessary information to make
your travel arrangements either directly yourselves or via your favourite
travel agent.

If you would like us to recommend a travel agent to help you please send an
email to us at info@aroma-tours.com and we will do our best to assist you.


PREVIOUS NEWSLETTERS
=========================================
If you would like to browse through our previous newsletters, they can be
found at www.aroma-tours.com/newsletters/


THOUGHT FOR THE DAY
=========================================
"Perhaps it was the flowers that made me a painter"

Claude Monet


OUR INVITATION
=========================================
We look forward to welcoming you on one of our delightful tours or retreats
in the near future and invite you to visit our website at
http://www.aroma-tours.com for more information about this year's Aroma
Tours as well the latest photos of our travels.

As always if you have any questions or would like our advice about your
travel
arrangements or with any other details please contact us at
info@aroma-tours.com


Warmest regards,

Robbi and Jim

Aroma Tours (R)
Ballarat Australia
p: +61 3 5331 3254   f: +61 3 5331 3254
e: info@aroma-tours.com
w: http://www.aroma-tours.com