| aroma tours ® |
| newsletter october 2005 |
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THIS ISSUE ====================================
Welcome ==================================== A warm welcome to all of the members of our Aroma Tours newsletter in more than 40 countries around the world. We are continuing to enjoy a very busy time and will shortly be journeying through the beauty of our own aromatic back-yard with a lovely group from Taiwan who are joining us for our Australian Aromatherary Tour Jim has been busy and we invite you to drop by for a peek at the results on our Aroma Tours site. As always detailed information, including pricing and itineraries are available via our Information Request Page Aroma Travellers, Our Thanks ==================================== One of the main reasons that we have continued to grow and flourish is the on-going support we receive from past Aroma Travellers who consistently make up more than 20% of our bookings each year. 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. Stories of Interest Pages - New! ==================================== We has been busy compiling almost 30 pages of stories and photos on our website for you to enjoy. These delightful new pages are listed on our Stories of Interest Page and can also be accessed individually using the new [ --- quick link to stories --- ] menu at the bottom of all of our site pages. We hope you enjoy them. Our Current Booking Status ==================================== The outstanding start to next year's season is continuing, with over 50 bookings now confirmed. So we are well on-track for an exceptional year and both of us are so greatly thankful for the enthusiasm that is being shown for our Aroma Tours. Our current booking status is:-
You are able to reserve you place by visiting our tour booking page which now also includes secure on-line facilities. If you have any questions or need to discuss your travel plans with us please email us directly at info@aroma-tours.com Our New On-Line Booking Facility ==================================== Jim has been in geek's heaven busily creating our new secure on-line booking facility. We are happy to report that everything is now thoroughly tested and in place and has in fact been in use for the last 3 weeks. The previous booking method of creating a printable booking form to fax or post to us is still available for those who prefer to make their bookings off-line. For the technically minded:- Our on-line bookings are protected by industry standard SSL 128 bit data encryption and session id control. Multi-Language Support ==================================== We have now added a translation facility to our site that allows our pages to be displayed in Chinese, Japanese, Spanish and Korean. It is much easier to view information in your first language and we hope that this new feature will make visiting our site more enjoyable for our visitors who do not have English as their first language. To view the translated pages simply click the appropriate flag displayed on our left hand navigation bar and you will be re-directed to our home page in the selected language. We would appreciate it if you would report any mistakes or inaccuracies you find in the translated versions of our pages to us at info@aroma-tours.com New Heart of Provence Itinerary ==================================== We are pleased to announce that we will be adding some wonderful new experiences and visits to our popular Heart of Provence tour next year including a visit the magnificent Abbey of Senanque, the ancient site of Glanum and a delightful Provencale cooking class. If you would like to see the details of the new itinerary please visit our Information Request Page The Valley of Many Cellars ==================================== The Veneto region of northern Italy is home to one of the major wine producing areas of Italy - Valpolicella, which literally means "valley of the many cellars". Just like Chianti in Tuscany, the Valpolicella is divided into "classico" and "non-classico" as a result of the expansion of the original region over the years. In Valpolicella it is the slopes of the valley that were the original "classico" site of cultivation. Later vineyards that expanded onto the valley floor are referred to as "non-classico". It is true that in the past, correctly oriented, well-drained hillsides produced superior wines, although it is arguable with modern viniculture techniques if this is as relevant today. The two main varieties of wine produced here are the self-titled Valpolicella and it's more refined relative Amarone della Valpolicella. Both wines are made from 3 main grape varieties that I suspect are not that familiar to most readers - Corvina, Molinara and Rondinella. Also it is possible within the DOC regulations to add up to 15% ( in total ) of Rossignola, Negrara, Trentina, Barbera or Sangiovese. Valpolicella is classified either as the everyday "normale" or if the wine is well made with an alcohol content around 12% and allowed to age in-bottle for a least 1 year it attains the "superiore" classification. Amarone has a richer character than its' cousin and is made in a very labour intensive way by first allowing the grapes to dry on bamboo racks for up to 4 months to concentrate the flavours after which they are pressed and left to ferment in wooden barrels. Because of the need for perfect bunches of fruit and the amount of labour involved, Amarone is relatively expensive and is to the Veneto what Chianti Classico is to Tuscany or Barolo is to Piedmont. While doing research for our Sojourn in Italy tour which will be introduced in the 2007 season I had the enviable task of sampling examples of all of these wine varieties and in their own right they were all delightful. Valpolicella with its smooth youthful character and the intensity and complexity of Amarone. Both are especially suited to rich meat dishes and game. Testimonials ==================================== We love hearing from our past Aroma Travellers and here are a couple of our favourites from this year's tours. "Your attention to detail did not go unnoticed and was much appreciated. I am sure it is what has made Aroma Tours so successful - the right mix of planning, flexibility, diversity, kindness and a genuine interest in people. Thank you for a wonderful trip and fuel for the spirit. I look forward to peaceful reflections of the trip to brighten many a day and will certainly entertain thoughts of Tuscany for the future." ~ Brenda Killen, USA "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. They haven't seen nearly as much of Tuscany as I did." ~ Michelle Starks, USA Truffles in Crisis - Quelle Horreur ==================================== Due to the very dry season this year in France a crisis of supply is looming for the Black Truffle of Provence - Tuber Melanosporum. Instead of the annual average of 100 tonnes, experts are estimating a harvest as low as 10 tonnes is likely. As a result the price is expected to exceed $1600 US dollars a kilo! There is a great story about black truffles on our new Stories of Interest Pages for those of you who are truffa-holics like Jim. Flavours of Provence ==================================== A passion for fine food and wine are an integral part of the Provencale way of life and our Flavours of Provence tour is the perfect way to enjoy these gastronomic delights in some of Provence's finest restaurants. You will experience and savour a tantalizing contrast of flavours and aromatic delights in gorgeous settings, such as hillside villages, shady terraces, lovely gardens, Provencale mas, historical hotels and charming country inns, all at a delightful leisurely pace. We have many wonderful experiences for you to enjoy including tutored wine tastings, garden visits, gourmet cooking class with master chef Robert in a beautiful refurbished 19th century kitchen, followed by dinner in our own private dining room decorated with tapestries and antiques. Also visits to Provencale markets, antique and brocante stores, Provencale gardens, lavender fields and gorgeous villages. For more details please visit our Information Request Page Un-pasteurize my Cheese Please ==================================== Over the last year or so a battle has raged in Australia and New Zealand over banning the importation of non-pasteurized cheeses because of heath and quarantine concerns. This is a fine idea except that any serious cheese enthusiast knows that pasteurization destroys the full character, aroma and flavour of a fine cheese. Happily now, after much scrutinizing of the facts and dedicated lobbying by Melbourne cheese importer, Will Studd, the ban has been lifted and we are now once again able to enjoy the delights of real cheeses such as a true Roquefort. It is worth noting that the 5th bi-annual gathering, simply called 'Cheese' held in the small town of Bra in Italy has just been held. It is the leading international event for showcasing fine and specialty cheeses and every single example of these fine cheeses is made from un-pasteurized milk. Aromatherapy Retreats and Tours ============================================== Over the years we have developed a range of wonderful aromatic experiences for you to enjoy from the exotic and spicy delights of Turkey to delectable gastronomic adventures in Tuscany and Provence. At the same time we have also continued to add to our series of specialist retreats and tours for aromatherapy enthusiasts and professionals.
For more details about our Provence
Aromatherapy Retreat and Advanced
Clinical Aromatherapy Retreat please visit our Information
Request Page
If you would like to be kept up to date about the details of our Australian Aromatherapy Tour which will be finalized this November, please contact us at info@aroma-tours.com Yosh's Story
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During our 2004 Turkish Aromatic Odyssey we had the pleasure of welcoming a remarkable, up and coming perfumer from San Francisco, Yosh Han. We had a great time talking about all things aromatic and Yosh shared some of her creations with us as we were travelling about with fascinating names like Stargazer, Sottile, White Flowers, Ginger Ciao and Omniscent. Unlike the standard approach used by mainstream perfumers, Yosh was committed to creating her scents using only natural essences and perfumed oils with out the use of alcohol. When we were in San Francisco earlier this year we were able to meet with Yosh and visit her boutique were she consults with her clients to create "signature" fragrances. In Yosh's words:- "Many times, people try to find that one fragrance they love—and they'll end up wearing it for years. I think it's wonderful to have that signature fragrance, like Ginger Ciao is for me, but it's also good to explore your various moods and wear fragrances that are seasonal. A day scent can be very different from a night scent, and a summer scent can be very different from a winter scent. Fragrance is a luxurious element that should accessorize your mood." Yosh also writes under the alias of Ginger Ciao and did a very interesting written interview with Robbi on her work with Fragrance and the Blossoming Heart. The Chinese character for Yosh means "fragrant" and we wish our dear friend great success, which in any case seems assured. More information about Yosh can be found on her website Yosh Olfactory Sense Two-Step Summer Fling ==================================== A cheeky little natural perfume that you can have fun making, courtesy of Yosh.
Lamb with Garlic and Tarragon ==================================== A delightful dish full of the wonderful flavours of Provence. Ingredients for 4 people 1 lamb tenderloin around 1.5kg 2 heads of garlic 1 sprig of thyme 1 bay leaf 1 bunch of fresh tarragon 2 oz shallots finely chopped 0.5 cup wine vinegar 1 tablespoon tomato concentrate 0.25 cup creme fraîche 3 tablespoons oil 1.75 oz butter 1 cup red wine sea salt fresh ground black pepper Method
Arranging Your Travel ==================================== 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 ) requires. Just a reminder that we now have a Frequently Asked Questions Page at to help answer the most common questions including how to book, travel arrangements, group sizes..... Previous Newsletters ==================================== Our past newsletter 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 recently compiled from his writing over the years on our Stories of Interest Page Thought for the Day ==================================== "The world is so empty if one thinks only of mountains, rivers and cities; but to know someone here and there who thinks and feels with us, and though distant, is close to us in spirit - this makes the earth for us an inhabited garden." ~ Goethe ~ Our Invitation ==================================== 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 |
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