THIS ISSUE

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Welcome

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A warm welcome to all of the members of our Aroma Tours newsletter in more than 44 countries around the world.

Our busy schedule continues with preparations for this year's tours continuing apace as well as a full calendar of workshops for Robbi, who as we speak is in Ireland teaching.

We are very excited about the year ahead and feel truly blessed to be able to share our passion for the places and experiences that we love with so many wonderful people.

If you have not visited for a while we invite you to drop by for a peek at our latest details and photos on our Aroma Tours site

As always detailed information, including pricing and itineraries are available via our Information Request Page
 
 
Aroma Travellers, Our Thanks

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One of the main reasons that we have continued to grow and flourish is the on-going support we receive from returning Aroma Travellers who consistently make up more than 20% of our bookings each year. Because we will not be offering more than 10 or so tours a year ( to maintain the character and quality of our offerings ), we look forward to this percentage growing in the future.

Robbi and I would also like to give our heart-felt thanks to all of you who continue to support us with your kind words and referrals and by spreading news of our tours and retreats amongst your friends.

Gratitude is an essential component of any flourishing business and we say thank you often!


New Photos of People Page

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It is great fun for us to look back from time to time through our many photos and once again see the people who have joined us as our guests over the years - remembering the adventures and lovely times that we have shared together.

So we though it would be nice to add a new page of Photos of People for you to enjoy.

We are always continuing to add to our photo collections and encourage you to browse our Photo Gallery Pages from time to time.

 
Our Current Booking Status

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The outstanding start to this year's season is continuing, with over 105 bookings now confirmed.
Our current booking status is:-

We have already had to disappoint a number of people who wanted to journey with us this year, so if you are considering joining us,or if you have any questions or need to discuss your travel plans please do get in touch with us at info@aroma-tours.com

If you would like to reserve you place please visit our Tour Booking Page which now also includes secure on-line facilities in addition to our previous off-line booking method of creating a printable booking form to fax or post.
 

 
Mandi Lulur - Royal Wedding Treatment

The Mandi Lulur or "Royal Wedding" treatment originated centuries ago in the palaces of the Javanese royal family as part of a long tradition of health and beauty secrets created using the locally available herbs, spices, flowers, roots, barks, foods, clays and minerals. Typically it was reserved for Javanese princesses, to pamper them and "sweeten" their skin each day for a week before their wedding day.

 

Today the Mandi Lulur can be experienced in Bali where it has been incorporated into the local customs along with many of the traditions of the Javanese royals.

 

This wonderful ritual begins with a one hour aromatic massage followed by the application of a "Lulur" herbal paste to your entire body.

Once the Lulur paste has dried it is gently rubbed off, which has the effect of exfoliating and polishing your skin. The remaining paste is then rinsed off with warm water.

Next you are gently rubbed with diluted fresh natural yoghurt which is then rinsed off with warm water; the yoghurt's enzymes stimulate cell activity and restore your skin's natural pH balance, leaving it feeling soft and silky.

 

The final and most wonderful step comes as you climb into a luxurious warm bath that has been strewn with aromatic flowers such as jasmine, tuberose, frangipani, gardenia and ylang ylang. Thoughts of royal princesses and fragrant gardens fill your mind as you sip a herbal tea and float away on a fragrant cloud of bliss.

 

Being treated like a princess is one of the experiences that Robbi and the women on our Bali Women's Retreat always greatly enjoy and I can tell you from personal experience that being in touch with my "inner princess" was mighty fine indeed.

 

Dawn in Tuscany - The Sequel

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In November's newsletter we briefly introduced the latest member of our Aroma Tours team; our dear friend, Dawn Tabet who will be journeying with us in Italy each year, starting this May with our Aromas of Tuscany Tours

 

Dawn is an Italy expert with over 10 years experience, and brings a wonderful depth of knowledge, that has already added some wonderful enhancements to our Aroma Tours offerings in Italy. She is also helping with our planning for some exciting new tours that we will be introducing in 2007.

 

Local knowledge is what it is all about and between us we have a wealth of experiences to share with our Aroma Travellers.

 

It is such a thrill to be able to contemplate adding that amazing authentic truffle restaurant way off the beaten track in the Umbrian hills with the breathtaking view of a gorgeous walled medieval village, perched on a hill, along the way; and the food! Or if we want to visit the inside places where leather, shoes, designer products, ceramics and antiques can be found at a fraction of the normal price...

 

Michelle who travelled with us in Tuscany last year ( and is joining us in Turkey this year ) put it so beautifully:-

 

"I had such a great time in Italy this year.  I can't even pick out a favorite moment.  Really -- I think every place that we went was absolutely wonderful.  And when I've shared with some people at work who have also gone to Tuscany, they are amazed at all the places we visited and things we did ( and never a moment of feeling rushed ).  They haven't seen nearly as much of Tuscany as I did."
 ~ Michelle Starks, USA

 

Well all I can say is ...... "Hang on to your hats, taste buds, wine glasses, shopping bags and sense of wonder - you ain't seem nothing yet!"

 

Provence Testimonials

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While compiling the photos for our new Photos of People page I also found time to read through a few of the messages of thanks we have received from the lovely people who joined us on our Heart of Provence and Essential Provence tours in the last few years.

 

"A week of wonderful memories, a wish come true. Sunflowers, lavender, our chateau.... What more can we ask for? Merci beaucoup"
 ~ Helen and Michael O'Grady, Knysna South Africa

 

"This trip gave me much more than I ever expected. Thank you, thank you, thank you."
 ~ Suzanne Dillon, Rhode Island USA

 

"This trip to Provence was the best vacation I have ever experienced. All the effort you put in made each person feel so special and you went out of your way to ensure that everything went smoothly."
 ~ Cris Woods, Texas  USA

 

"From the moment I found Aroma Tours I knew I was meant to be on this trip and I have not been disappointed, Thank you for your warmth, humour and kindness."
 ~ Sue Morrow, Victoria  Australia

 

"Thankyou for a lovely trip filled with good food, beautiful sights and wonderful new friends. You have made us laugh, lifted our spirits and refreshed our outlook on life."
 ~ Kandy and John Campbell, Angola  Africa

 

"How lucky we were to have found Aroma Tours. This week has been filled with so many beautiful moments. Your rich knowledge, great stories and genuine caring made this trip very special for us. Thank you."
 ~ Yoshiko and David Kadin, Redondo Beach USA


The King of Spices

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Pepper is a native plant of the Malabar region on the west coast of southern India where it has been cultivated for well over two thousand years. It is without doubt the most important spice in the world and well deserving of the title "King of Spices".

Pepper was first brought to the west (Greece) in 372 BC by Alexander the Great, who's journeys took him as far east as central Asia and the Indian sub-continent. Arab traders were quick to capitalize on the rapid growth in popularity and value of this new spice, and within a short time established trade routes through the Arabian peninsula and Egypt; they were very careful to guard the secret of pepper's true origin and created an effective pepper monopoly.

Pepper was highly valued by the Romans who used it to flavour and preserve their meats as well as for its medicinal properties. It was widely used as a currency and medium of exchange, and was so prized that in 410 AD, Rome was saved from disaster at the hands of the invading Visigoths by agreeing to pay them a tribute of 1.3 tonnes of black pepper!

In the early middle ages the Venetians gained control of pepper supply to Europe by monopolizing trade with the Arab spice merchants, and this double monopoly ensured that the price of pepper remained extremely high.

By the 15th century, the growing demand for pepper in Europe led to the "Age of Exploration", where adventurous sailors set forth to find a route to India in order to obtain the spice directly; thereby bypassing the Arab and Venetian monopolies. It was the Portuguese: Bartholomeu Diaz who rounded the Cape of Good Hope in 1487 and eleven years later, Vasco da Gama, who reached India first. Also in search of spice riches, the Spanish court sent forth Christopher Columbus who as we know, "in 1492 sailed across the ocean blue" - until he bumped into the Americas, that is.

These days pepper is grown in India, Malaysia, Indonesia, Thailand, Vietnam, China, Sri Lanka and Brazil with India and Indonesia accounting for 50% of the world's production.

Many people believe that pepper comes from a "pepper tree" but it is in fact a vine that is cultivated to grow on top of underlying trees that are only there to support its growth. The pepper vine produces fruiting spikes that contain between 30 and 70 small berries which we know more commonly as peppercorns.

Pepper is produced in three main forms: Black, White and Green.

Black pepper is made from freshly picked, near ripe berries ( green ) that are dipped into boiling water and allowed to stand overnight at room temperature. The green berries undergo fermentation and acquire their characteristic black colour due to the oxidation of tannins in their skin. They are then allowed to dry, most commonly by being spread on grass mats in direct sunlight.

White pepper is made from fully ripened berries ( yellow/red ) that are soaked for a week in slow-running water to soften their outer skins which contain sugars and a portion of their volatile aroma compounds. The softened skins are then removed by mechanical agitation leaving the berry kernel ( rich in the pungent peppery characters ) which is then dried.

Green pepper is made from unripe berries in two different ways, both of which avoid fermentation or oxidation of the berries. The first is by pickling in vinegar, and the second is by soaking in brine followed by rapid drying either at elevated temperature or under vacuum. Because of its unripeness, green pepper is only lightly pungent and has a fresh, herbal, "green" flavour.

Pepper should be as fresh as possible and preferably ground just before use. If ground and left, both black and green pepper will lose their aroma, and white pepper will acquire a mouldy, earthy taint.


Tonno Arrostite con Pepe Nero e Pan Gratinate

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 (Roasted Tuna  Encrusted with Black Pepper & Bread Crumbs)

This is a simple dish that relies on fresh ingredients to create and absolutely delightful and flavoursome meal. Be very careful not to overcook the tuna and get the best quality you can buy.

Ingredients

2  fresh tuna steaks
2  tablespoons of freshly ground black pepper
2  cups of dry white wine
30ml freshly squeezed lemon juice ( for marinade )
2  cups bread crumbs
6  tablespoons of extra virgin olive oil ( cold first pressing )
2  tablespoons salted capers that have been soaked for 45 minutes in pure water to remove most of the salt
extra virgin olive oil ( cold first pressing )
extra fresh lemon juice

Method

Caper Sauce

Serve the tuna fillets with a lightly dressed fresh salad of rocket leaves, tomato, avocado and salad onion.


Arranging Your Travel

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To join us on tour all your need to do is make your travel arrangements to meet us at our rendezvous point, either with the help of your travel agent, or for the more adventurous, by booking your flights and connections yourselves. All of our rendezvous are easily achieved and naturally we provide all of the information and assistance that you ( or your agent ) will need.

Just a reminder that we have a Frequently Asked Questions Page to help answer the most common questions including how to book, travel arrangements, group sizes.....


Previous Newsletters

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Our past newsletters are well worth a browse and are available in our Newsletter Archives

You may also enjoy reading a few of the stories that Jim has compiled from his writings over the years on our Stories of Interest Page


Thought for the Day

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"If the sight of the blue skies fills you with joy, if a blade of grass springing up in the fields has power to move you, if the simple things of nature have a message that you understand, rejoice, for your soul is alive ..."
 ~ Eleanora Duse

 
Our Invitation

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Robbi and I look forward to welcoming you to one of our delightful tours or retreats and invite you to visit our Aroma Tours website for more information as well as taking a peek at the latest photos of our travels in our Picture Gallery

As always if you have any questions or if you would like us to assist you personally with advice about your travel arrangements or with any other details please contact us either by email at info@aroma-tours.com or by phone on +61 3 5331 3254 ( afternoon/evening USA time zones, mornings from other countries ).
 
 
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