aroma tours ®
    newsletter october 2006

 

Greetings from Robbi and Jim

A warm welcome to all of the members of our Aroma Tours newsletter in more than 45 countries around the world.

Robbi and I feel truly blessed to have experienced our most successful season of tours by far this year. We are also thrilled to see that preparations and bookings for next year's tours are well on their way to making our 2007 season another outstanding year.

We invite you visit our Aroma Tours site to enjoy the new photos in our and to visit our for details of next year's tours.

 
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.
 
Slow Food and Fast Cars 
One of the most memorable mornings I spent on my journeys this year, was during my exploratory travels for our new tour in the Po valley region of northern Italy.

Having found a lovely villa for our stay in the region, I set off to experience the production of one of the icons of the “Slow Food” movement: - the King of Cheeses ( also called “True” Parmesan ).

Since true parmesan is one of my favourite cheeses - a perfect flavour treat all by itself, shaved fresh from the round with a generous glass of Cabernet Sauvignon - I was like a kid in a candy store watching the master cheese makers removing 35kg rounds of freshly "cooked" Parmigiano Reggiano from the copper pots used to manufacture them one-at-a-time via a traditional method that has changed little since the thirteenth century. 

A detailed description of the production of can be found on our to our

So how to top that experience? How about an insiders visit to the home of one of the world's most famous sports cars, Lamborghini.

This was a journey into a fantasy land populated by Gallardo Spyders and Murcielargo Roadsters, where I was privileged to witness first hand ( thanks to an introduction through my friend Christiana ) the creation of these thoroughbreds from the first piece of tubing and carbon fibre to the complete 200,000 Euro plus ultimate boy's toy. Wow is all I can say!

See you there next year!

 
More Memorable Photos
There are so many wonderful stories to tell from this year's adventures and as a little sampler, Jim has compiled a new for you to enjoy.

Also be sure to take a peek at some of the photos from our new tour.

 
Our Current Booking Status
Our fabulous start to the year continues with several tours already fully booked and very strong interest across all of our tours.

Please note we have decided to once again to offer a second ( there are currently 2 places free for the first dates due to a cancellation ).

We are also pleased to be adding 2 wonderful new tours to our offerings in 2007:-

Our current booking status for 2007 is:-

If you are planning to join us in 2007 and would like to reserve you place please visit our
 
History of Alabaster
Alabaster is a rare, soft stone derived from compressed deposits of either calcium carbonate or hydrated calcium sulphate. It is generally white in colour but coloured versions also occur when impurities such as iron or manganese are present.

It gets its name from the ancient Egyptian city of Alabastron which was famous for the manufacture of vases and amphorae used as perfume containers.

Alabaster is more easily worked than marble and in the Etruscan period circa 800 BC, it was used to create beautifully carved funerary urns which depicted scenes from the life of the deceased, fantastic journeys to the world beyond, and stories from Greek mythology.

After the Etruscans where annexed by the Romans in circa 400 BC, alabaster because of its rarity, was not commonly utilized until after the Medieval and Renaissance periods.

The art of alabaster carving flourished again in the 17th and early 18th centuries, reaching its height around the 1870's - largely due to the efforts of “travelling craftsmen”, who journeyed the world selling their wares, opening shops and taking part in fairs and auctions.

In this "golden age" of alabaster there were over 60 workshops in the Tuscan region, however, today, only a few remain to carry-on this ancient tradition.

During our tour we visit some of the remaining alabaster workshops where we can witness the dedication of traditional artisans and admire the fine pieces that they create from this rare material.

 
Blossoming Heart Retreat in Provence
Robbi as you may or may not know is ( in addition to her role in Aroma Tours ) an inspiring trainer, and world renowned for her work on holistic aromatherapy and the emotional and subtle effects of essential oils.

In addition to the workshops and retreats that she has conducted in over 11 countries to date, we are pleased to announce that we have created a new wellness retreat to be facilitated by Robbi, in the beautiful Provencale region of Vaucluse.

We have named this new retreat after her wonderful book which is now also available in Mandarin and soon to be released in Spanish.

 
The Orient Expressed - Istanbul and Beyond
It was a great thrill for us to be the inspiration for a lovely book of photos and poetry about Turkey by our friend and internationally awarded author Jane Blight, who journeyed with us in Turkey twice on our

To say thank you for her continued enthusiasm and support, we have created a page on our Aroma Tours site with details of where shortly it will be possible to purchase copies directly from Jane via PayPal.

We have added her book to our suggested reading list for Turkey and cherish our signed copy.

 
Flavours of Provence
This time I thought I would go all out and put together a typical Provencale meal in memory of the many wonderful hours we spent eating, drinking and enjoying the provender of Provence during our adventures there this year.

Aperitif

Kir Royale - champagne with a dash of .

Starter

Marinated Anchovies:

  • Place freshly caught anchovies that have been gutted and de-boned in a flat ceramic dish and season with freshly ground black pepper and sea salt.
  • Pour on a liberal amount of fresh lemon juice and allow to marinade for 5 minutes.
  • Drizzle with fine quality extra virgin olive oil and sprinkle with freshly chopped parsley, chervil and chives.

A glass of Sancerre or a New Zealand Sauvignon Blanc would be just lovely.

Main Course

Duck breast with Cherries:

  • Prepare a stock by frying duck bones until browned. Add 2 diced onions, 1 diced carrot, 1 finely chopped stick of celery and 2 crushed garlic cloves. Cover with water and simmer gently for 2 hours, skimming occasionally to remove excess fat. Strain and reduce till there is about 1/2 litre left.
  • Trim some of the fat from the duck breasts and saute beginning with the fat side down until medium rare. Allow cooked breasts to rest for 10 minutes at room temperature.
  • Deglaze the saute pan juices with 1 glass of balsamic vinegar
  • Add 200g of ripe or canned red cherries plus duck stock and bring to the boil.
  • Slice duck breasts and cover with the delicious cherry gravy, serve with tomato, aubergine and mozzarella slice.

Tomato, Aubergine and Mozzarella Slice:

  • Slice 4 aubergines ( egg plant ) and 8 tomatoes into rounds.
  • Cook aubergine slices in olive oil until golden brown
  • Fry tomato slices over high heat until tender and at the final moment add a sliced shallot, a few sprigs of fresh thyme and a pinch of powdered mace.
  • Stack alternating slices of aubergine and tomato into round oven proof moulds and bake at 150C ( 300F ) for 30 minutes.
  • Cover each stack with mozzarella cheese and brown under the grill

This is where red wines from Burgundy or the northern Cotes du Rhone shine.

Dessert

Quince Turnovers:

  • Make a syrup by dissolving 750g of sugar in 1 litre of water.
  • Cook 4 whole ripe quinces in the syrup until tender. Leave to cool in syrup.
  • Cut 4 x 20 cm ( 8 inch ) rounds of puff pastry.
  • Dice cooked quinces, removing seeds but retaining skin.
  • Spread the centre of the pastry round with a generous dessert spoon of apple compote and top with diced quince.
  • Fold corners of pastry to make a turnover and seal by brushing with beaten egg yolk. Also brush turnovers with egg yolk as a glaze.
  • Prick turnovers with a fork to create air holes and bake in a pre-heated oven at 180C ( 350F ) for 20 minutes.
  • Serve with a generous scoop of fine vanilla icecream.

The perfect benediction to such a meal is a piping hot cup of fine espresso coffee. 

 
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 ) will need.

Just a reminder that we have a to help answer the most common questions including how to book, travel arrangements, group sizes.....
 
Previous Newsletters
Our past newsletters are well worth a browse and are available in our

You may also enjoy reading a few of the stories that Jim has compiled from his writings over the years on our
 
Thought for the Day
"We welcome summer and the glorious blessing of light. We are rich with light; we are loved by the sun. Let us empty our hearts into the brilliance. Let us pour our darkness into the glorious, forgiving light. For this loving abundance let us give thanks and offer our joy."
 ~ Michael Leunig
 
Our Invitation
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.

Robbi and I look forward to welcoming you on one of our delightful tours or retreats and invite you to visit our for more information and to take a peek at the latest photos of our travels in our

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 or by phone on +61 3 5331 3254 ( afternoon/evening USA time zones, mornings from other countries ).
 
 
Warmest regards,

Jim and Robbi

Aroma Tours (R)
Ballarat Australia
p/f: +61 3 5331 3254
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