| aroma tours ® |
| newsletter september 2004 |
|
THIS ISSUE
========================================= - Welcome - Many Thanks for Your Support - Bookings for 2005 Now Open - Lovely New Photos for you to Enjoy - Turkish Delights - Flavours of Provence - Provence Aromatherapy Retreat - Aromas of Tuscany - The Blossoming Heart - Wine of the Saints - Assisi and Giovanni di Bernadone - Coq au Vin ( c'est classic ) - Arranging your Travel, Bookings etc. - Previous Newsletters - Thought for the Day - Our Invitation WELCOME ========================================= A warm welcome to the more than 3000 members of our Aroma Tours newsletter.
This year we have enjoyed our most successful Aroma Tours season ever
and have been blessed to share many wonderful and memorable moments
with our guests from around the world.
Jim has completed updating and expanding our website in preparation
for next year's tours and we invite you to drop by for a visit at http://www.aroma-tours.com
He will be adding more photos, testimonials and other details over the
next weeks as time allows.
As always our current tour information, including pricing and
itineraries is available via our information request page at http://www.aroma-tours.com/info-request.htm
MANY THANKS FOR YOUR SUPPORT ========================================= We are most grateful for all of the wonderful support that we continue to receive in the form of kind words and deeds, enthusiasm and referrals, and most especially to our returning Aroma Travellers who continue to make up over 20% of our bookings each year, and who's personal recommendations are an important part of our continued success.
Next year we are looking forward to welcoming our first 5th time
return Aroma Traveller!
BOOKINGS FOR 2005 NOW OPEN ========================================= We are pleased to announce that bookings for our 2005 tours are now open and that once again we are off to a flying start with people already sending in their bookings to confirm their places.
Our current list of tours for the 2005 season are:-
Aromas of Tuscany 10 - 17 May 2005
http://www.aroma-tours.com/aromas-of-tuscany-tour.htm
Turkish Aromatic Odyssey 19 - 31 May 2005
http://www.aroma-tours.com/turkish-tour.htm
Flavours of Provence 6 - 13 June 2005
http://www.aroma-tours.com/flavours-of-provence.htm
Provence Aromatherapy Retreat 13 - 20 June 2005
http://www.aroma-tours.com/provence-retreat.htm
Heart of Provence Tour 20 - 27 June 2005
http://www.aroma-tours.com/provence-tour.htm
Essential Provence Tour 27 June - 4 July 2005
http://www.aroma-tours.com/provence-essential-tour.htm
Bali Women's Retreat 3 - 10 September 2005
http://www.aroma-tours.com/bali-women.htm We would like to kindly request that if you have already decided to join us next year that you contact us as soon as possible to let us know, and to help us with our planning. We are expecting a good number of early bookings and some people who wanted to journey with us this year were unfortunately disappointed.
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.
LOVELY NEW PHOTOS FOR YOU TO ENJOY ========================================= Jim has added some stunning new photos to our site, most especially for our Aromas of Tuscany tour at http://www.aroma-tours.com/gallery/aromas-of-tuscany-tour-photos.htm , Bali Women's Retreat at http://www.aroma-tours.com/gallery/bali-women-pictures.htm and Photos of People page at http://www.aroma-tours.com/gallery/people-pictures.htm
He has also compiled a new addition to our popular memorable photos
pages at http://www.aroma-tours.com/gallery/memorable-photos4.htm
TURKISH AROMATIC ODYSSEY ========================================= Our Turkish Aromatic Odyssey ( http://www.aroma-tours.com/turkish-tour.htm ) this year was a total delight and for us personally it was especially wonderful to be returning to this amazing country.
We rolled in rose petals, bought spices and carpets, swam in clear
Turquoise waters, visited palaces, marvelled at antiquities, enjoyed
massage, hamams and spa treatments, watched whirling holy men, relaxed
by the pool, journeyed through mountains and amazing countryside and
were charmed by the warmth and generosity of the people.
Jim has added some lovely photos of our journey for you to enjoy at http://www.aroma-tours.com/gallery/turkey-pictures.htm
FLAVOURS OF PROVENCE ========================================= There were many delicious moments during our Flavours of Provence tour (http://www.aroma-tours.com/flavours-of-provence.htm ) that we shared exploring the wonderful cuisine of Provence but one of particular note was the cooking class with our charming Gourmet chef Robert.
The 200 hundred year old kitchen, lined with copper pots and other
implements of the cuisinier's art, positively hummed with laughter and
industry. With great alacrity, Robert extracted the "Inner
Chef" from each of us, and the final results of our efforts -
Tapenade noir, Tartine de rouget et ragout d'artichauts, Compotee de
legumes Provencaux and soup de fruit rouge, accompanied by champagne
and several glasses of fine Cote du Rhone wine were a absolute
triumph.
Jim who's job it is to research restaurants for our tours was most
impressed with our results and helped himself to an extra portion.
It was a delight to share and learn from Robert, who's mastery of
flavour and form was incredible, and to see how skill and of course
effort combine to bring a fine meal to life.
If you would like to enjoy some photos of the cooking class please
visit http://www.aroma-tours.com/gallery/provence-gourmet-cooking-class.htm
PROVENCE AROMATHERAPY RETREAT ========================================= This year's Provence Aromatherapy Retreat ( http://www.aroma-tours.com/provence-retreat.htm ) was once again a great success with many wonderful experiences and inspirational teachings from Dr Penoel, Dr Schnaubelt, Robbi and Mark Webb. Once again everyone enjoyed being in our beautiful village overlooking the lavender fields in the Haute Provence and the warm hospitality of the locals.
We enjoyed our largest group ever with people from the USA, Ireland,
UK, New Zealand, Hong Kong, Taiwan, Malaysia, Thailand and Australia
joining us. It is very satisfying to see how people from all levels of
interest and skill were able to greatly enhance their aromatherapy
knowledge and understanding and enjoy spirited and inspiring sharing
of information.
The retreat was our first ever project with Aroma Tours and the
continued success for us and those attending the retreat is a great
source of joy for us.
Several of those joining us have been able to substantially improve
the quality and excellence of their businesses back home and in one
case a new aromatherapy school has grown out of the masterclass
experience.
AROMAS OF TUSCANY ========================================= Next year's sojourn in Italy into the "Dolca Vita" will be in the beautiful central regions of Umbria and Tuscany. As a result we have changed the name of our tour to "Aromas of Tuscany" http://www.aroma-tours.com/aromas-of-tuscany-tour.htm
Jim has added some lovely photos of the tour at http://www.aroma-tours.com/gallery/aromas-of-tuscany-tour-photos.htm
for you to enjoy.
We are excited about this latest addition to our tour repertoire and
we look forward to sharing this new adventure with you next May.
THE BLOSSOMING HEART ========================================= Robbi's new book "The Blossoming Heart - Aromatherapy for Healing and Transformation" was launched last April in Melbourne. The launch was attended by over 200 people and was both enormous fun and a great success.
Since then the book has continued to go from strength to strength and
has sold almost 1000 copies already in 11 countries.
We have also recently received the wonderful news that it has been
accepted for publishing in Spanish by one of Spain's most prestigious
publishers.
If you would like to know more details about the book please visit http://www.blossoming-heart.com
WINE OF THE SAINTS ========================================= One of the many delights that I was introduced to in my time journeying in Italy was the discovery in a small Trattoria of Italy's wine of saints - "Vin Santo".
It is normally made as a sweet wine, but dry and semi-dry versions
also exist. Typically it is quite viscous with a rich golden colour,
high alcohol content and smooth, intense, sweet and nutty flavour.
Unlike other sweet wines, the grapes ( generally Trebbiano, Malvasia
and Canaiolo ) are not allow to wither on the vine and develop fungal
infection to intensify their flavour. Instead they are hand picked
when fully ripe, carefully checked to remove all damaged or infected
fruit, then placed on cane mats in a well ventilated room to dry for
up to 4 months.
Once the grapes have been dried they are pressed to release their
concentrated juice which is then placed in small chestnut barrels
called "caratelli" to ferment. After this first fermentation
is complete the barrels are sealed and placed in racks under cover but
still able to be subjected to daily and seasonal temperature changes.
The wine is kept in the catelli for at least 4 years and undergoes
further fermentations that impart the unique texture and sweet and
nutty taste to the wine. It is then bottled and improves in richness
and bouquet over years ( decades ) of storage.
The best examples of Vin Santo come from Tuscany, Umbria and the
Veneto and it is wonderful with seasonal fruits, desserts, pastries or
typically, as I enjoyed it, by eating biscotti that have been dunked
into a small chilled glass of this saintly wine.
ASSISI AND GIOVANNI DI BERNADONE ========================================= One of the places we will be visiting during our Aromas of Tuscany tour http://www.aroma-tours.com/aromas-of-tuscany-tour.htm next May is the holy town of Assisi on the slopes of Mt Subasio perched above the sweeping Spoletine valley.
From the time of the early Umbrian tribes to the Etruscans who arrived
in circa 600 BC and later the Romans who established the municipum of
Asisium in 89 BC, the site that is now known as Assisi has been a
place of significance. However, it was the young son of an Umbrian
textile merchant named Giovanni de Bernadone who in the 13th century
was to make Assisi one of the most important places in the Christian
world.
To begin with Giovanni enjoyed a very privileged life and planned to
follow in his father's footsteps, he also had dreams of becoming a
troubadour or knight. In 1201 he took part in an attack on the rival
town of Perugia and in the process was taken hostage and imprisoned
for one year. During this time he suffered from severe illness and as
a result of this suffering the seeds of his later spiritual life were
sown.
It was another 5 years later, during another military expedition, that
Giovanni experienced a vision in which God called him to his service.
He answered the call and returned to Assisi to began caring for the
poor and sick.
In 1206, while praying in a small chapel outside of Assisi, he had
another vision in which Christ called for him to repair His Church.
The ruin of the church of San Damiano was nearby and so Giovanni
resolved to become a hermit, and devoted himself to repairing the
church. He abandoned all of his rights and possessions, even his
clothes, and took to wearing a simple peasant's shift tied at the
waist with rope.
Around this time he became known by his other name of Francesco and
through the generosity of the local Benedictine monks and their gift
of the small chapel of St. Maria degli Angeli ( also known as The
Porziuncola ), he was able to found the order of the Friars minor or
Grey Friars. Francis called for simplicity of life, poverty, humility
before God and working to care for the poor and diseased. Soon
thousands were drawn to his message of sincerity, piety, purity and
joy.
The Grey Friars travelled throughout central Italy and beyond,
preaching and doing there good work while Francesco turned his skills
as a troubadour to the writing of prayers and hymns. In 1212 the noble
woman Clara Sciffi, left her family to join Francesco at the
Porziuncola where with his encouragement she founded the second
Franciscan order of the Poor Ladies, later called the Clarisse's or
Poor Clares.
Due to the large number of people, attracted to his preaching and
example, in 1221 Francesco decided to create a third, "lay"
order with a set of rules of behaviour to follow. Not long after he
gave up leadership of the Order and went to the mountains to live in
secluded prayer. There he received the Stigmata ( the wounds of Christ
).
A few followers remained with him in the mountains and from time to
time he returned to visit the Franciscans, and Clara and her sisters.
He died at the Porziuncula on October 3, 1226. Two years later he was
proclaimed a saint.
It is truly stirring to stand in the Porziuncula and reflect on the
story of this amazing man.
COQ AU VIN ========================================= Our recipe this time is the French classic Coq au Vin.
Allegedly this dish was created by Caesar during his campaign in Gaul
when the locals sent him a scrawny chicken as a message of defiance
which he promptly cooked in wine and herbs to show the overwhelming
sophistication of the Romans!
Ingredients for 8 people:
2 1.6kg chickens
1 bottle of red wine ( Pinot Noir or a Sangiovese are best ) 2 bay leaves 2 thyme sprigs 250g lean bacon, diced 60g butter 20 small white onions 250g button mushrooms 1 teaspoon of olive oil 30g plain flour 1 litre of chicken stock 125ml of Brandy 2 teaspoon of tomato puree 1.5 tablespoons of softened butter 1 tablespoon of plain flour 2 tablespoon of finely chopped parsley Method:
Joint each chickens into 8 pieces.
Place the wine, bay leaves thyme and some salt and pepper into a large
bowl and add the chicken pieces. Cover and leave to marinate
preferably overnight.
Blanch the bacon in boiling water, drain and pat dry on paper towel
then sauté in a large frying pan until golden. Remove and set aside.
Melt a quarter of the butter in the pan, add the onions and sauté
until browned. Remove and set aside.
Melt another quarter of the butter add the mushrooms, season with salt
and pepper and sauté for 5 minutes. Remove and set aside.
Remove the chicken from the marinade and drain, reserving the
marinade, and pat dry.
Add the remaining butter and the oil to the frying pan then sauté the
chicken until golden brown. Stir the flour into the pan drippings.
Transfer the chicken to a large pot or casserole dish and add the
stock.
Pour the brandy into the frying pan and heat to the boil, then stir
for 30 seconds to deglaze the pan. Be careful not to allow the brandy
to ignite.
Add the deglazed juices and brandy to the chicken along with the
retained marinade, onions, mushrooms, bacon and tomato puree. Cover
and cook over a moderate heat for 45 minutes, or until the chicken is
cooked through.
Just before serving add the parsley and stir through.
ARRANGING YOUR TRAVEL, BOOKINGS ETC ========================================= All of our rendezvous are arranged to be easily achieved either with the help of your travel agent, or for the more adventurous, by booking your flights and connections yourselves. Naturally we provide all of the information and assistance that you ( or your agent ) will require.
If you have any questions or would like our advice about your travel
plans or with any other details we are most happy to assist you. You
can either contact us at info@aroma-tours.com
or if you would like us to give you a call please let us know the best
number to contact you on.
Just a reminder that we now have a frequently asked questions page at http://www.aroma-tours.com/faq.htm
to help answer the most common questions including how to book, travel
arrangements, group sizes.....
PREVIOUS NEWSLETTERS ========================================= If you would like to browse through our previous newsletters, they are available in our archives at http://www.aroma-tours.com/newsletters THOUGHT FOR THE DAY ========================================= "Laughter is wine for the soul - laughter soft, or loud and deep, tinged through with seriousness ... the hilarious declaration made by man that life is worth living."
~ Sean O'Casey ~
OUR INVITATION ========================================= We look forward to welcoming you to one of our delightful tours or retreats next year and invite you to visit our website at http://www.aroma-tours.com for more information about our Aroma Tours as well as the latest photos of our travels.
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 US 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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