| November News from Active Gourmet Holidays |
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| TIME TO PLAN THAT DREAM CULINARY HOLIDAY! |
November 2009 |
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Greetings from Active Gourmet Holidays!
In this month's newsletter we are featuring a recipe from the lovely, funny and talented New Zealand chef, author and TV personality and broadcaster, Peta Mathias. Peta offers culinary escapes to France, Morocco and Rajashthan in India.
Whatever kind of culinary or active holiday you prefer, whether it be alone or with a group, we can make the best recommendations.
To ensure delivery of your Active Gourmet Holidays emails, be sure to add info@activegourmetholidays.com to your Address Book or "Known Senders" list! |
 Culinary Escapes in the South of France
(Options: Inquire about our Moroccan Progam in Marrakesh and our Indian program in Rajasthan)
Uzès, France - 7 nights
Available June
Join Peta Mathias for a memorable week-long journey into the culinary world of the Languedoc. Peta Mathias is a respected and prolific New Zealand chef, author and broadcaster, who now builds on the culinary travel experience with her authentic culinary and cultural tours in the South of France.
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 Culinary Adventures in Marrakesh
Marrakesh, Morocco - 7 nights
Available June
Join Peta Mathias for a memorable week-long journey into the culinary world of Marrakesh. Peta Mathias is a respected and prolific New Zealand chef, author and broadcaster, who now on the culinary travel experience with her culinary adventures in the South of France and Rajasthan.
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 The Cycling and Gastronomy in Burgundy (Option: Guided Version)Burgundy, France - 6 nightsAvailable year round This self-guided cycling tour is the perfect combination of Burgundy's most important treasured assets: wine and cuisine - or more artfully referred to as gastronomy! Starting in Dijon, a beautiful city with sites, history, and the gateway to the wine country, you will make your way across the most famous vineyards. Read more... |
 NEW! The Active Foodie in Provence (Options: Customized Tours, Day Excursions, Day Cooking Classes)Provence, France - 6 nightsAvailable April and September
This program combines wandering about the glorious and varied countryside of Provence, and cooking together with friends (new and old!). You will learn authentic Provençal cuisine, naturally rich in vegetables, olive oil, and with minimal fats, but after a week of feasting, coupled with hiking, you will not worry about facing the scales when you get home. Read more... | |
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Client Testimonial
"PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON "
"Fabulous! A++. Patrick is a terrific instructor chef and Babeth completes all tasks with her finesse. Bravo!!! "
Regards, Marsha P. and Melanie B., Texas
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Recipe of the Month |
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ROASTED LEG OF LAMB WITH PRESERVED LEMONS
("Peta Mathias' Culinary Escapes" - France, Morocco and India)
Ingredients: a leg of lamb 4 cloves of garlic fresh rosemary or thyme extra virgin olive oil 2 preserved lemons, washed and sliced baking paper and string
Directions:
1. Preheat the oven to 150˚C. Insert cloves of garlic into meat and coat top of joint with herbs. Pour a little olive oil over the meat.
2. Cover top and bottom with sliced preserved lemonss.
3. Wrap lamb well in baking paper so it forms a closed parcel and tie with string all over to secure.
4. Roast for at least three hours so that the meat falls off the bone.
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| Contact Information |
Active Gourmet Holidays
Jo-Ann Gaidosz
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