eat, drink, travel
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CONNECT
cultures WITH THE
OF THE
WORLD
meal by meal spice by spice moment by moment There are endless reasons why we travel, but the thrill of experiencing a new culture is one many of us share. While landmarks and historic sites offer a glimpse into a destination, food is the universal language that unites us all. With Collette, you’ll sample authentic regional cuisine and connect with the individuals who keep local traditions alive and create new ones for the next generation. Embark on a culinary adventure with us as we make our way across the world, one dish at a time. From the vineyards of Provence to the ancient teahouses of Beijing to the spice markets of Marrakesh, a tour of global flavours awaits!
OUR RECIPE
FOR CREATING A MEMORABLE TOURING EXPERIENCE FOR YOU A RICH, 100 YEAR HISTORY Our family-owned company has a passion for travel, taking guests to all seven continents on over 160 tours. Our century of experience means we know how to cover every detail and focus on making every moment memorable.
APPETIZING JOURNEYS Every tour features an appealing variety of immersive cultural experiences, special culinary delights, local must-see destinations, and quality accommodations.
A SEASONED TEAM Our Tour Managers live and breathe their destinations and love to share their local knowledge. From the best coffee in town to top spots off the beaten path, our Tour Managers will guide you to special culinary experiences you may not find on your own.
A FOCUS ON LOCAL FLAVOUR From in-home dining to meals in locally loved restaurants and authentic regional fare, you’ll truly eat as the locals do.
SEE WHAT'S INSIDE ITALY (8-15) FRANCE (16-23) SPAIN, PORTUGAL & MOROCCO (24-33) IRELAND (34-39) SCANDINAVIA (40-43) SWITZERLAND (44-49) ASIA (50-55) PERU (56-59) NEW ORLEANS (60-63)
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© Court of Two Sisters
COLLETTE’S CULINARY EXPERIENCES SO MUCH MORE THAN A MEAL
Sometimes it isn’t just the food that makes a meal memorable, but the experience as a whole. When travelling with Collette, you’ll enjoy a variety of dining experiences, many of which you’ll remember long after the meal is done. Read on to see a sampling of dining experiences on Collette’s touring menu.
HOME-HOSTED MEALS
INTERACTIVE CLASSES
There’s no better way to connect with local culture than
Roll up your sleeves and dive in to creating regional
sharing a meal in someone’s home. During a home-hosted
specialties and local favourites during an interactive
meal, you have a unique opportunity to experience a slice
cooking class. Enjoy fresh dishes made with your own
of everyday life and discover culinary traditions passed
hands and take home new skills you can try out in your
down over generations.
own kitchen!
EXCLUSIVE EXPERIENCES
REGIONAL SPECIALTIES
Our tour designers span the globe all year long in search
Sometimes it’s how your food is prepared and delivered
of extraordinary culinary experiences. From exclusive after-
to you that truly makes the meal memorable. Whether
hours events at popular destinations to locally loved places
it’s a Pachamanca meal cooked in volcanic earth, dinner
just off the beaten path, many of these experiences would
accompanied by a traditional fado performance, or sampling
be impossible to replicate on your own.
Irish coffee in its birthplace, you’ll find many regional specialties with plenty of local flavour while on tour. collette.com 7
italy
Evocative. Bold. Fresh.
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Much like its people, Italian cuisine is made with passion. Whether it’s for family and friends or for guests in un ristorante, every dish brought to the table is bold and deliciously satisfying. You can certainly get your fill of pasta and pizza, but there are many more quintessentially Italian dishes you must experience.
OLIVE OIL
SELECTING THE FINEST BOTTLE Olive oil is a key part of the Mediterranean diet, and in Italy high-quality oil is as revered as fine wine. There are a few factors to consider when selecting your bottle to ensure what you’ve found is top shelf. Region: An olive oil’s profile differs widely based on
Season: For fear of frost, olives are harvested
Flavour: Above all else, you can test the quality
what region the olives are grown in and how they
in early autumn before they are fully ripe. Olive
of the olive oil by its taste. Look for an appealing
are pressed. You will often see bottles from Tuscany,
harvesting typically takes place in late October
olive fruit aroma, bitterness (which means it is
Liguria, and parts of Southern Italy, as that’s where
to early November, so the sooner you buy the
of good quality), and a bit of a peppery bite.
the olives are most frequently harvested.
oil after it’s pressed, the fresher it will taste.
FINDING AUTHENTIC ITALIAN BALSAMIC VINEGAR Drizzled on top of an antipasti, added in a risotto, or paired with fruit and cheese, balsamic vinegar is just as coveted as its frequently paired partner, olive oil. In Italy, there are a few characteristics that define true balsamic vinegar. Here’s what you should keep in mind when sampling this sweet, yet acidic vinegar. Process: Balsamic vinegar is made
Region: Italian balsamic vinegar is only produced
Flavour: The only ingredient in authentic balsamic
from the juice of white Trebbiano
in Reggio Emilia and Modena, and uses methods
vinegar is grape must. The taste should be a perfect mix
grapes. These grapes are made into a
overseen by a special certification agency. Traditional
of acidity and sweetness. The best vinegars will simply
syrup and placed into oak kegs, along
balsamic vinegar is always labeled Aceto Balsamico
list “grape must” as its sole ingredient.
with the vinegar’s “mother” where it
Tradizionale and carries a D.O.P. (“Denominazione
is to be aged. This can take anywhere
di Origine Protetta”) stamp – a certification that
from 12 to 100 years depending on the
guarantees the quality, production, and place of origin.
quality and taste the producer desires.
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ITALIAN OFFERINGS
A VARIETY OF PASTA FOR EVERY OCCASION In Italy, there at least 300 kinds of pasta to enjoy. Classified by their composition and size, pasta often comes with its own storied tale as to how it was created. You probably know classics like penne and spaghetti, but if you’re interested in trying something different, one of these varieties might be your new favourite go-to. Paccheri - A traditional Neapolitan pasta, the Paccheri are made of wheat semolina and look like large, flat macaroni. Initially, the pasta was invented as a means to smuggle Southern Italian garlic cloves across the Alps into Austria in the early 1600s. This filling pasta is frequently stuffed with sausage, ricotta cheese, and, you guessed it, garlic. Ziti - Ziti is a type of hard-grain pasta made of an elongated tube. Italians in Campania serve ziti during holidays, family celebrations, and weddings. In southern regions of Italy, this long pasta is traditionally broken by hand, usually in four pieces or less.
PACCHERI
ZITI
FUSILLI
TAGLIATELLE
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STROZZAPRETTI
Fusilli - With a characteristic spiral shape, Fusilli is a type of short pasta originating in Campania. In the past, fusilli were made according to a special method handed down from mother to daughter. The word fusilli presumably comes from fuso (“spindle”), as traditionally the pasta is spun into a corkscrew shape. Tagliatelle - A typical pasta of the Emilia Romagna region of Northern Italy, tagliatelle comes from the word “cut” or “slice.” According to a Bolognese legend, tagliatelle was invented in the 15th century when famed Italian chef, Lucrezia Borgia was inspired by his bride’s golden hair. This variety of pasta is described as long, flat, and ribbon-like. Strozzapretti - An elongated form of cavatelli, this handrolled pasta features a light twist. Women reportedly cursed the pasta before it was served to gluttonous priests who lorded over the villages of central Italy in the 1600s. It is commonly served with cream or meat sauces.
SARA PORTIOLI Communications Manager of Love for Food in Rome on her love for preparing hand-made pasta:
“
I love hand-making pasta. It may sound overly Italian, but I just truly love kneading fresh pasta with my hands and deciding which shape I want to make it last minute. It’s calming and the result is always more satisfying than any other pasta you could ever buy. Especially ravioli, with the infinite variety of fillings you can imagine!
”
ZUCCHINI RAVIOLI Love For Food Ingredients: 3 eggs 10.5 oz flour 4 tablespoons butter 1/3 c olive oil 1 clove of garlic
1/3 c parmesan 7 oz ricotta 2 medium zucchini 1 tablespoon pine nuts 2 chopped mint leaves (mint for cooking not the fresh kind)
Directions: 1
Clean and chop the zucchini into fine pieces then fry in a pan with olive oil and clove of garlic until the zucchini reaches a brown colour.
2 Mix the zucchini in a bowl with ricotta, egg yolk, and parmesan. Cool in the fridge for one hour.
3 Pour flour on working surface and make a fountain with a hole in the middle of the flour.
4 Break the eggs into the middle of the fountain. Gently beat the eggs inside to absorb the flour. While beating the eggs, add a little flour at a time with the tip of the fork.
5 When all the flour is mixed and you have a dough consistency,
knead the dough by pressing and folding gently with your hands. Now, work the dough with the palm of your hands - holding with the left hand and pressing with the right, then fold the dough over and turn. Repeat this process for 5 minutes.
6 Let the ball of dough sit for 30 minutes in the fridge. 7 Roll the dough out with a rolling pin into a long rectangular shape,
careful not to roll too wide for the pasta machine. If you do not have a pasta machine, continue to roll with the rolling pin until you reach the desired thickness. Don’t rush the process in the pasta machine - start on the thicker pasta setting and put the dough through the machine numerous times (changing the setting each pass), patiently reaching the desired thickness. Each time you will need to sprinkle flour on the pasta to keep it from sticking to the machine.
8 Cut the dough into long rectangular pieces. 9 Fold the dough in half to find your starting point. 10 Prepare the filling by mixing egg, cooked zucchini and parmesan.
Place the filling in, leaving one finger between each filling and one finger along the edges.
11 Brush the pasta with egg white to hold the dough together. Fold the dough over to make edges meet.
12 Begin on one end pressing firmly with fingers in the middle then
work to the edges in order to assure there is no air left inside the pasta.
13 Use a pasta cutter to cut the ravioli. Sprinkle some flour on the
surface and remove the ravioli using a spatula so they don’t stick.
14 While the ravioli is boiling, melt butter in a frying pan. 15 When ravioli are finished (they will float when ready), add the
cooked ravioli to the frying pan then add about half a ladle-full of the pasta water you boiled the ravioli in, and 1/3 c. parmesan.
16 Hover the pan over the heat moving the pasta continuously until the sauce becomes thick. While hovering add the chopped mint leaves.
17 Sprinkle with crushed pine nuts and parmesan, then serve. collette.com 11
STAND. SIP. SOCIALIZE. THIS IS HOW YOU DRINK ESPRESSO LIKE AN ITALIAN Whether it’s morning, noon or night, Italians love their espresso. Unlike a café in the U.S., Italians don’t linger for long. The beverage is meant to be a quick, potent dose of energy. To blend in with the local scene, follow these tips from one of our local experts:
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Stand, don’t sit.
Order confidently.
Keep the time in mind.
Italians like to stand at the bar as they chat and sip. You’ll likely hear a variety of local topics from sports to fashion to politics.
When it’s time to order, approach the barista and say “Un caffè, per favore.” Or, to make it a double, “un caffè doppio.” The term “espresso” is hardly used, so be sure to swap it for the word “caffè.”
If you like a good cappuccino, plan to order yours early in the day. Italians rarely enjoy this drink past 10am.
12 DAYS | MAY 2018 – APRIL 2019 | FROM $3999-$5609*
ITALY’S
TREASURES From the bustling piazzas of Florence to the quaint Tuscan villas, your senses will come alive in Italy. Explore Lake Orta, one of Italy’s hidden gems. Discover the rugged coast of Cinque Terre. See the rosy hues of a sun-soaked Siena. Charming Italia awaits you.
SMALL GROUP TOUR
Take a boat to Isola dei Pescatori for a special welcome dinner.
Attend a cocktail party in Stresa and sample some local specialties.
Visit a Tuscan winery and take part in a cooking lesson given by the winery’s chef.
TO READ FULL ITINERARIES OR LEARN MORE ABOUT OUR 12 TOURS FEATURING ITALY, VISIT COLLETTE.COM
9 DAYS | SEPTEMBER – NOVEMBER 2018 | FROM $4729-$5249*
ITALY’S
BELLA VITA Revel in the stunning sights, natural wonders, and storied history of Italy. Admire famous masterpieces from the Renaissance in Florence. Stroll through the thriving city of Bologna. Relax and unwind by the palatial Lake Como. Life is beautiful.
SMALL GROUP TOUR
Learn how to craft one of Italy’s most famous social cocktails – the Spritz!
Enjoy a home-hosted cooking lesson followed by dinner in historic Bologna.
Experience the workings of a local cheese shop and sample regional specialties.
TO READ FULL ITINERARIES OR LEARN MORE ABOUT
11 DAYS | MAY 2018 – APRIL 2019 | FROM $3589-$4189*
TUSCAN & UMBRIAN COUNTRYSIDE
From the medieval hilltowns of Umbria to Tuscany’s pastoral landscapes, experience the idyllic charm of Italy. Explore the art, history, and culture of Florence, the “Cradle of the Italian Renaissance.” Discover the medieval city of Siena. Book your getaway and breathe in the fresh air of Italy’s countryside.
SMALL GROUP TOUR
Participate in a cooking class in a 16th-century Umbrian farmhouse.
Delight in an authentic Tuscan lunch at a local winery.
Learn how olive oil is produced at a family-run frantoio (olive-presser).
OUR 12 TOURS FEATURING ITALY, VISIT COLLETTE.COM
france
Sophisticated. Nuanced. Harmonious.
French cuisine is designed to be savoured. Carefully prepared, each meal is a masterpiece, with complex layers of flavour that pair well with wine and lively discussion. Join us as we explore the culinary delights of France.
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MARK GODIN Tour Manager in France, on his favourite French dish:
“
Goat cheese salad. At first glance, this may seem like a simple dish, but the French are always able to turn even the simplest dish into a mouth-watering event. If you like goat cheese, French goat cheese is always excellent. Depending on the restaurant, the cook may drizzle honey onto the goat cheese or add lardons (small bits of pork lightly pan-fried) and fried potatoes. What may appear initially as a mere appetizer can quickly turn into a filling main course!
�
FRENCH CHEESE FALL FOR FROMAGE
The French take great pride in being purveyors of some of the best cheese in all of Europe. Like their wine, each region of France boasts their own, distinct variety of cheese, or fromage, made from cow, goat, or sheep’s milk. From decadent, soft Brie to the delightful crumble of Roquefort, you’ll want to sink your teeth into these savoury selections. Brie Mild and creamy, Brie has a signature crust and wonderful soft centre that melts as it ages. Hailing from Brie de Meaux and Brie de Melun – two nearby towns in the country some fifty miles southeast of Paris – Brie is a great introduction to French cheeses. Enjoy some Brie alongside some ripe berries and Chardonnay.
Roquefort Known as the king of blue cheeses, Roquefort is tangy and distinctive. Made since the Middle Ages, Roquefort has a past as rich as its sharp flavour. You may find this cheese crumbled on top of your salad.
Banon Found in small, flat rounds wrapped in leaf papers soaked in wine or French Brandy, Banon is a type of goat’s milk cheese. Banon is best when very fresh and has a nutty, fruity flavour.
Cantal A variety of pressed cheese from the Auvergne mountains, Cantal has a taste similar to English farmhouse cheddar. The cheese’s taste and strength increases with aging, but many say the flavour is stronger than traditional cheddar. Have a slice or two alongside some Cabernet Sauvignon.
Livarot One of the oldest and greatest Normandy cheeses, Livarot offers a taste that’s as remarkable as its smell. Livarot is only perfectly ripe for a brief period of time and offers a strong, nutty taste. Allow this cheese to melt in your mouth and pair it with a full-bodied glass of Bordeaux.
FRENCH WINE WHAT’S IN THE NAME?
Though Paris tops many must-visit lists, you’ll find a variety of vintages in the pastoral French countryside. French wine makers adhere to a specific set of rules which define where and how particular vintages are produced. This set of rules links the style of wine to the regions in which they’re grown. As you walk through vineyards cultivated for centuries, you discover many of these popular regional varieties while learning what locals pair with each glass. Champagne - Producing sparkling wines since the 17th century, the region of Champagne is a delightful place to experience this celebratory bubbly drink. The French enjoy a glass as part of their evening aperitif.
• Paris
Champange
Bordeaux - The majority of wine produced here is red and is home to Merlot, Cabernet Sauvignon, and Malbec grapes. Bordeaux wines are a blend of several different grapes, creating rich and complex flavours that delight the palate.
Alsace
Burgundy
Burgundy - Famous for both red Burgundy (Pinot Noir) and white Burgundy (Chardonnay), you’ll find that though this wine region is small in size, its influence is far-reaching. Alsace - The wine culture here is imbued by Germanic tradition and offers many white varieties, including Pinot Gris, Riesling, and Gewurztraminer. These dry, fruity wines are a nice accompaniment to fruits and cheeses.
Bordeaux
Provence
Provence - More than half of Provençal wine produced is rosé, though the region also offers some red and white varieties. Pour a glass of rosé and sit back in the warm Provençal sun.
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FRENCH COOKING IT’S ALL IN THE TECHNIQUE
The cooking traditions of France have become mainstay techniques used across the Western world. Thanks to their simplicity and their effectiveness, many of the cooking techniques we use in our kitchens at home today have their roots in France. Master a few of these techniques and you’ll be on your way to earning your own personal Michelin star. Mise en Place - French for “putting in place,” this term means simply to gather all your needed ingredients – before you even start cooking. This first step of cooking helps make the later steps of a recipe easy, since you’ll be able to quickly access pre-measured and cut ingredients. Julienne - To create a match-like size cut, chefs use the julienne technique. A julienne cut allows for a vegetable to cook rapidly and evenly. You can use a mandolin for quick prep, or use a knife to slice, stack, and slice again. Julienned vegetables are often found as a garnish on a fresh bed of greens. Sauté - In French, “sauté” means to jump, and for this cooking technique, chefs rely on a little bit of fat and very high heat to constantly keep food moving, or “jumping” in the pan. A good sauté pan typically has sloped sides, helping the food move in an elliptical motion. Sautéing browns the food’s surface as it cooks, resulting in deliciously complex flavours and aromas. Chiffonade - To get a thin, ribbon-like cut on leafy vegetables and herbs, chefs employ the chiffonade technique. Simply stack, roll, slice and give your dish a little creative adornment. Flambé - Add some drama to your dish with the flambé method. By adding alcohol to a hot pan, a small burst of flames rises, infusing dinner or dessert with rich flavour. Some famous flambé dishes include Tarte Flambé and Crepe Suzette.
JEAN-MARC LARRUE French Chef on the exciting hunt for the highly prized truffle:
“
Truffles are like France’s black diamond. It takes effort to find truffles–they’re not like fruit in a tree. You must rise early in the morning and take your dog or pig (or borrow your neighbour’s), to sniff out the truffles, as they are found underground–with some as deep as 40 centimeters. You must watch, smell, and listen. If all your senses are open–nature will give back to you.
”
SCRAMBLED EGGS WITH BLACK TRUFFLES Ingredients: 1 1/2 oz. of black truffles 6 eggs ¼ cup of cream 1 tablespoon of butter
1 porcelain ramekin 1 toasted baguette minced chives
Directions: 1
Grate 1 1/2 oz. of truffles and crack your eggs into a bowl and mix. Place them into a leak-proof box, such as Tupperware. Leave in a cool, dry place for at least 24 hours.
2 The next day, take your truffle egg mixture and add it to the porcelain ramekin. 3 Add your butter and the cream and mix until it is thin. 4 Cook eggs, stirring slowly and constantly with a wooden spatula for 12–15 minutes. Make sure you watch the mixture as you would with a soufflé. 5 Once cooked, spoon on to toasted baguette and sprinkle with chives.
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13 DAYS | MAY 2018 – APRIL 2019 | FROM $4259-$5209*
FRANCE
MAGNIFIQUE Discover the magnificence of France and come to understand the meaning of joie de vivre. Explore the enchanting medieval walled city of Avignon. See iconic landmarks as you cruise along the Seine. Relish the pastoral allure of Lyon. Wander through Paris’ winding streets. The rich culture and captivating spirit of France awaits you.
CLASSIC TOUR
Dine at a gourmet restaurant inside the Eiffel Tower.
Visit a local winery and sample some of Europe’s finest wines.
Watch a crème brûlée demonstration in Avignon.
TO READ FULL ITINERARIES OR LEARN MORE ABOUT
10 DAYS | SEPTEMBER 2018 – APRIL 2019 | FROM $5249-$5609*
JOURNEY THROUGH SOUTHERN FRANCE
Behold the arresting, bucolic scenery that inspired the masters on this Southern France sojourn. Embark on an interactive journey through the world of wine at La Cité du Vin. Stroll through Eymet, one of Southern France’s iconic bastides (fortified towns). Discover the medieval city Saint-Émilion. Allons-y!
SMALL GROUP TOUR
Sample wines from Bordeaux, Medoc, Saint-Émilion, and Dordogne Valley.
Set out on a truffle hunt led by a local chef and his trained dogs.
Savour local farm-to-table fare throughout your travels.
OUR 5 TOURS FEATURING FRANCE, VISIT COLLETTE.COM
spain, portugal & morocco Diverse. Local. Seasonal.
Revel in a multitude of culinary offerings as you sip sweet Port wine in Portugal, nibble on Spanish tapas, and explore a Moroccan spice market. The diverse, seasonal cuisine of Portugal, Spain, and Morocco, along with their warm, hospitable people will make you feel like you’re one of the locals.
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RAS EL HANOUT
MOROCCO’S SIGNATURE SPICE
Ras el Hanout is an aromatic spice known for imparting a distinctive, delicious taste to Moroccan cuisine. Here is a sample recipe to create this blended spice from thespruce.com:
What You'll Need: 2 teaspoons ground ginger 2 teaspoons ground cardamon 2 teaspoons ground mace 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground coriander seeds 1 teaspoon ground nutmeg
1 teaspoon turmeric 1/2 teaspoon ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground anise seeds 1/4 teaspoon ground cloves
How to Make it: 1
Measure out all spices into a bowl, then stir to combine evenly. Transfer the spice mix to a glass jar and store in a dry, cool place away from heat and sunlight.
2 Use ras el hanout as desired to season tagines, stews, meat, poultry, fish, and vegetables. It keeps well for several months.
TAGINE
THE MOROCCAN SLOW COOKER The significance of the tagine to Moroccan cuisine dates back as far as the 9th century, when writings about this cooking pot were mentioned in the famous "One Thousand and One Nights" – an Arabian story collection. To this day, tagines are a favored way to prepare tender, slow cooked stews consisting of meats, poultry or fish alongside vegetables or fruits. Typically ceramic, these vessels are functional and often ornately designed. Tagines have a domed or cone-shaped lid, which traps steam and returns the condensed liquid to the pot. Traditional Moroccan chefs will place the tagine over large bricks of hot charcoals to cook its contents. But, you can cook with a tagine in your own kitchen on the stovetop or in your oven.
HOW MANY WAYS CAN YOU PREPARE COD? ASK A PORTUGUESE NATIVE!
It’s commonly heard that in Portugal, there are more than 365 ways to cook bacalhau (cod). Cod is so popular it’s fondly referred to as fiel amigo or "faithful friend." Though much cod is imported, it’s still beloved throughout Portugal, with each region having its own spin on how to prepare it. Here is one suggested way you can eat bacalhau like the Portuguese. “If there are 1001 recipes of codfish, as they say in Portugal, it means there is always room for 1 more. This one was created by me, based on one of my best skills: improvisation with a touch of Mediterranean balance.” - Maria das Merces Pacheco, Tour Manager, on her own cod recipe, Codfish Lasagna
CODFISH LASAGNA Ingredients: 1 ½ pounds of codfish (previously de-salted) 1 pound fresh vegetables, diced/sliced = mushroom, zucchini, eggplant, carrot, leek, red onions, cherry tomato or any other that you like and doesn’t have a very soft body 4 fresh lasagna sheets Soy cream or regular cream
White sauce Fresh Parmesan cheese Spices - freshly-ground 3 peppers, freshly-sliced ginger, salt, chives Breadcrumbs with herbs Olive oil
Directions: 1
After the codfish has been de-salted (for about 36 hours, soak and change water every 6 hours), boil it lightly (you should add some salt if needed, just taste the water it is cooking in and you know) and shred by hand, removing bones and skin.
2 In a wok, sauté the vegetables until almost done, they should remain firm; season with salt, freshly-ground 3 peppers, freshly-sliced ginger, chives or whatever spices and herbs you like and that go well with vegetables and fish. 3 Add soy cream (or regular cream, if you like; I prefer soy cream for it’s lighter) and season a bit more, if needed; let it cook for a bit. 4 Add the codfish, mix well and let it take in the flavours for a while. The result should be creamy and wet, so that after the oven stage the lasagna is still creamy. 5 In a baking dish (I like to use clay), put some olive oil at the bottom – I use a bit of kitchen paper or a brush to spread evenly – add the fresh pasta, then add the creamy codfish with vegetables, add another layer of lasagna sheet, one more layer of the creamy cod and one more layer of lasagna pasta. 6 Finish by adding a last layer of white sauce mixed with some cream (or soy cream) and seasoned with salt, pepper and chives; spread evenly; sprinkle breadcrumbs with herbs and Parmesan cheese (you decide how generously!). 7 Bake until golden. Have a great time!
MARIA DAS MERCES PACHECO Tour Manager on a brief history of salted cod:
“
Codfish, the ever so Portuguese dried and salted fish, is actually caught in colder waters around Norway, the Faroe Islands or Newfoundland. It’s the only fish the Portuguese eat that is not fresh. The habit of drying and salting codfish is at least 500 years old, when refrigeration was not an option; nowadays, in spite of modern technology, the habit has not disappeared. The final result is not salty, as many might think, but actually tastier. There are, they say, more than 1001 ways of cooking codfish in Portugal; I still have more than 800 to try!
”
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NADINE PAULO
“
Product Design Manager
The beauty of Portuguese cuisine is its simplicity and freshness!
”
THE PLEASURES OF PORT WINE This variety of fortified wine is one of Portugal’s most notable products. Port is derived from a unique blend of indigenous grapes, providing tasting notes that range from sweet raspberry to decadent chocolate. Get to know a little more about this prized Portuguese beverage.
• Port wine is only made in the rugged region of Douro Valley, where some of the oldest and most beautiful vineyards are located. • It is generally Wood or Bottle Aged. Wood-aged Ports should be consumed while still relatively young. Bottle-aged Ports, like Vintage Port, require a decade or two to reach full maturity. • It’s an ideal after-dinner drink. Due to its sweet, rich taste, Port is often paired with dessert or enjoyed on its own.
THE ABUNDANCE OF THE ALGARVE REGION Located on Portugal’s scenic south coast, the Algarve region is known for beautiful views and local fare. From fruiting trees that grow a plethora of fruits and nuts, to freshly caught seafood, and savoury snails, this gorgeous spot is a culinary gem. Here are some foods to try when visiting the Algarve: Almonds - Around 86 different varieties of almonds are found here, with groves and wild trees scattered throughout the landscape. Enjoyed as a snack or made into a liqueur, this nut is a favourite among visitors and locals.
ALMONDS
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SNAILS
Citrus Fruit - The fruiting trees in the Algarve are plentiful, growing oranges, lemons, grapefruit, and tangerines. With a Mediterranean climate that offers hot summers and mild winters, these fruits are harvested throughout the year.
CITRUS FRUITS
Snails - Snails or caracóis are delicacy, and from May through June, the Algarve hosts several snail festivals (“Festa do Caracol”) throughout the region. The southwestern corner of the Algarve is said to have some of the best caracóis.
LOBSTER
Seafood - Clams, lobster, squid, and sardines are just some of the seafood you’ll see on the menus in Algarve. Thanks to the ample coastline, the fish here is fresh and often caught and served the same day.
PLENTIFUL PAELLA
Perfect to share with a large group, paella is a hearty, classic meal that’ll give you yet another reason to love travelling to Spain.
CHICKEN AND SEAFOOD PAELLA Shared by Jim Clark, our Tour Manager, and adapted from America’s Test Kitchen Ingredients: 1 pound extra-large shrimp (21–25), peeled and deveined Salt and ground black pepper olive oil 8 - 9 medium cloves garlic, minced or pressed through garlic press 1 pound boneless, skinless chicken thighs, trimmed of excess fat and halved crosswise
1 red bell pepper, seeded and cut into ½-inch strips 1 package frozen artichoke hearts 1 medium onion, chopped fine (about 1 cup) 1 (14.5-ounce) can diced tomatoes, drained, minced, and drained again 2 cups Valencia rice or Arborio 3 cups low-sodium chicken broth ⅓ cup dry white wine ½ teaspoon saffron threads, crumbled 1 bay leaf 1 dozen mussels, scrubbed and de-bearded ½ cup frozen fava beans or broad green beans 2 teaspoons chopped fresh parsley leaves 1 lemon, cut into wedges, for serving
Directions: 1
Adjust oven rack to lower-middle position; heat oven to 350°. Toss shrimp, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon pressed garlic in medium bowl; cover with plastic wrap and refrigerate until needed. Season chicken thighs with salt and pepper; set aside.
2 Heat 2 teaspoons oil in large Dutch oven (at least 6 quarts) over medium-high heat until shimmering but not smoking. Add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, about 3 to 4 minutes. Transfer peppers to a plate and set aside. 3 Add 1 teaspoon oil to now-empty Dutch oven and reheat oil. Add chicken pieces in single layer; cook, without moving, until browned, about 3 minutes. Turn pieces and brown on other side, about 3 minutes longer. Transfer chicken to medium bowl. Reduce heat to medium and add artichokes to pot; cook, stirring frequently. Transfer artichokes to bowl with chicken and set aside. 4 Add enough oil to fat in Dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Add favas or green beans. Stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. Stir in chicken broth, wine, saffron, bay leaf, and ½ teaspoon salt. Return chicken and artichokes to pot, increase heat to medium-high and bring to boil, uncovered, stirring occasionally. Cover pot and transfer to oven. Cook until rice absorbs almost all liquid, about 15 minutes. Remove pot from oven. Uncover pot; scatter shrimp over rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter favas/green beans over top. Cover and return to oven; cook until shrimp are opaque and mussels have opened, 10 to 12 minutes. 5 Remove from oven and let paella stand, covered, for about 5 minutes. Discard any mussels that have not opened and bay leaf. Sprinkle with parsley and serve, passing lemon wedges separately.
JAMON IBERICO ONE OF SPAIN’S MOST DECADENT TAPAS DISHES Touted as one of the finest cured meats in the world, Jamon Iberico or Iberian Ham is a savoury Spanish delicacy. Jamon Iberico is top of the line in quality, akin to grass-fed beef in the U.S. Decadent and savoury, it is often used as a tapas option, served on top of croquettes with sheep´s milk or covered over a piece of cod. If you see a leg of this ham hanging behind a bar or in a storefront, order this must-try succulent meat.
REFRESHMENT IN A GLASS: HORCHATA Served over ice or as a frozen shake with fartons – long, thin pastries used for dipping – this sweet, nutty drink originated in Valencia, Spain but has roots dating back to ancient Egyptian times. The drink’s main ingredient, tigernuts, or chufa, aren’t actually nuts, but small brown tubers similar to potatoes or carrots that grow from the root of the nutsedge plant. Tigernuts do, however, have a taste resembling almonds 30 collette.com
or hazelnuts, which gives the drink its signature flavour.
11 DAYS | SEPTEMBER 2018 – APRIL 2019 | FROM $4749-$4999*
THE NOVELTIES OF
NORTHERN SPAIN Revel in Spain’s stunning Basque country. Explore the dynamic city of Barcelona. Board a funicular and take in breathtaking views of La Concha Bay. Tour medieval Burgos and see religious architecture and glimmering streetscapes. This colourful and welcoming region never disappoints.
SMALL GROUP TOUR
Discover the secrets of Catalan cuisine during an interactive culinary workshop.
Sample traditional pinxtos during a local dining experience in San Sebastián.
Mingle with locals during a Madrid market stop.
TO READ A FULL ITINERARY OR LEARN MORE ABOUT OUR 4 TOURS FEATURING SPAIN, VISIT COLLETTE.COM
13 DAYS | MAY 2018 – APRIL 2019 | $2659 - $3379*
PORTUGAL & ITS ISLANDS
Discover the magic of Portugal’s islands. Enjoy multi-night stays in picturesque Madeira and the Azores. See how Old-World traditions still thrive in Lisbon. Explore charming coastal villages, beautiful botanical gardens, and geothermal wonders. This Mediterranean paradise is one of Europe’s best-kept secrets.
CLASSIC TOUR
Experience a truly unique cozido das furnas lunch cooked by the heat of volcanic steam in Furnas Valley.
Relish a traditional Madeiran dinner known as espetada.
Learn Azorean culinary traditions during an interactive cooking demonstration.
TO READ A FULL ITINERARY OR LEARN MORE ABOUT OUR 5 TOURS FEATURING PORTUGAL, VISIT COLLETTE.COM
11 DAYS | OCTOBER 2018 – APRIL 2019 | FROM $3419-$3589*
COLOURS OF
MOROCCO Get to know the vibrant, colourful world that is distinctly Morocco. Discover the peaceful tranquility of the Sahara Desert. Pause in Ifrane for excellent views of the Middle Atlas Mountains. Explore Fes – one of the holiest cities in the world. Morocco offers a tapestry of sights, sounds, and tastes that will captivate you.
SMALL GROUP TOUR
Get a true taste of Moroccan hospitality during lunch and tea with a local family.
Select your own ingredients before taking part in a culinary workshop at a local riad.
Dine like royalty in a palace in the heart of Marrakech.
TO READ A FULL ITINERARY OR LEARN MORE ABOUT OUR TOUR FEATURING MOROCCO, VISIT COLLETTE.COM
ireland Hearty. Traditional. Sustainable.
With an abundance of lush, green pastures and generous coastline, Ireland offers a variety of food from land and sea. Though it may not always be the first destination you think of when it comes to culinary prowess, Ireland’s farmto-table movement has invigorated the culinary scene with vibrant new life. Wash it all down with a Guinness and relish the flavours of Ireland.
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Š Granville Hotel, Waterford City, Ireland
CULINARY TRENDS
IRELAND’S FARM-TO-TABLE MOVEMENT Local, seasonal and sustainable ingredients are what you’ll see appearing on the menus of restaurants across Ireland. Tapping in to the country’s agrarian roots, chefs, artisan food producers, and farmers are spotlighting locally sourced ingredients found across Ireland. It’s the most authentic way to experience all the flavours of the Emerald Isle.
PAUL O’GORMAN Head Chef at the Rozzers Restaurant at the Killeen House Hotel on what makes Ireland’s cuisine so unexpectedly tasty:
“
Ireland is an island, off an island, off the coast of mainland Europe. We are surrounded by pure clean ocean, have a mild climate and are proud owners of some of the finest and most fertile land on the planet. This automatically gives us some of the finest meats, fish and vegetables on the planet! The farm to fork concept of food preparation ensures a quality, an integrity and a freshness that simply cannot be replicated. The taste and succulence of fresh food is incomparable to any form of processed or preserved food.
”
THE DIFFERENCE IN IRELAND’S DAIRY PRODUCTS IS UNDER YOUR FEET: The rolling, verdant hills of Ireland aren’t just a pretty sight – they’re also a prime reason why the cows here produce such distinctive dairy products. Thanks to the Emerald Isle’s temperate climate and lush grass, Ireland is one of the foremost milk producers in the world. With the burgeoning artisan movement, there are a growing number of specialty dairy products to try, particularly cheeses. Some notable cheeses worth sampling in Ireland include: Coolea A nutty, gouda-style cheese made by Dutch immigrants in Ireland. A perfect pairing with malty beers. St. Tola A goat cheese with a golden rind on the outside and a soft, white interior. The complex, mellow flavours become more pronounced as this cheese ages. It’s an excellent addition to any cheese board.
Ardrahan An earthy, washed-rind cow’s milk cheese with a zesty tang that rivals French varieties such as Epoisses and Livarot. Great with tart grapes and a Pinot Noir. Cashel Blue A marbled cow’s milk blue cheese that’s pleasant with a creamy edge. Try it with figs and water biscuits.
ROZZERS BAKED GOAT CHEESE APPETIZER DISH Ingredients: One slice of Irish goat cheese A baked disc of puff pastry A tablespoon of red onion jam Two tablespoons of honey
One clove of garlic, finely crushed A teaspoon of diced Mediterranean mixed vegetables A teaspoon of chorizo sausage Basil pesto
Individual Parts of Dish Assembly: • Red onion jam: Slice one larger red onion and put it into a saucepan with a glass of red wine, two tablespoons of balsamic vinegar and two tablespoons of honey. Boil and reduce until onions are tender and sticky. • Puff pastry disc: Use pre-rolled puff pastry. Cut out a tea-cup sized disc shape and place on a tray, with another tray on top, to prevent it from rising. Place in oven at 180 degrees until golden brown (approx. 10 to 15 minutes). • Mediterranean vegetables: Use half a red onion finely diced, half a red, yellow and green pepper finely diced, and a half clove of finely crushed garlic. Heat oil in a pan, and add ingredients. Gently sauté until tender (approx. 10 to 15 minutes). • Slice about half inch thick of Irish goat cheese. • Two slices chorizo, thinly cut, and then cut into thin strips. About a teaspoon’s worth. 36 collette.com
Overall Dish Assembly: 1
Place the puff pastry on a baking tray and then place the goat cheese on top of it. Then add the red onion jam, the Mediterranean vegetables and finally the sliced chorizo.
2 Place in a pre-heated oven at 180 degrees for 5 minutes approx., or until the chorizo strips are crispy and the goat cheese has become gooey. 3 Remove from oven, plate up and drizzle with basil pesto to finish. 4 Bon Appetit!
GRAB A GUINNESS Created in Dublin’s St. James’s Gate Brewery by Arthur Guinness in 1759, Guinness was based upon the porter-style beer that originated in London in the early 18th century. The true recipe for the beer remains a secret, but it’s said that the brew receives its distinct, burnt flavour from the use of roasted un-malted barley. The identifiable thick creamy head of Guinness is the result of the beer being mixed with nitrogen when being poured. Over 10 million glasses of Guinness are consumed every day around the world. In a tour of the Guinness Storehouse, you’ll learn more about the history and brewing process of this beloved beverage. At its spectacular Gravity Bar, enjoy sweeping views of Dublin as you sip on a complimentary pint.
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10 DAYS | MAY 2018 – APRIL 2019 | FROM $3449-$3859*
COUNTRYSIDE OF THE
EMERALD ISLE
Travel through Ireland’s quaint countryside and take in the seemingly endless hills of green. Experience Dublin’s lively, effervescent culture with a multi-night stay in the capital. Take a leisurely cruise down the River Lee. Raise a pint and celebrate Ireland.
SMALL GROUP TOUR
Savour canapés and cocktails in the crypt of Christ Church Cathedral.
Put a modern twist on Irish cuisine during a cooking class in Dublin.
Enjoy Diner’s Choice in Ireland’s gourmet capital of Kinsale.
TO READ FULL ITINERARIES OR LEARN MORE ABOUT
9 DAYS | SEPTEMBER 2018 – APRIL 2019 | FROM $3319-$3989*
ELEGANT IRELAND
Get a taste of luxury during this Irish getaway. Stay in stunning Dromoland Castle. Gaze down upon the mighty Atlantic from the Cliffs of Moher. Relax at the stately Castlemartyr Resort. Embrace the elegance of the Emerald Isle.
CLASSIC TOUR
Dine in Dromoland Castle and feel like royalty.
Savour organic Irish ciders and apple syrups at a family-owned farm.
Taste true Irish coffee at its birthplace in the Foynes Flying Boat Museum.
OUR 7 TOURS FEATURING IRELAND, VISIT COLLETTE.COM
scandinavia Distinct. Novel. Complex.
Scandinavians rely heavily on the sea to fill their plates. The people of Denmark, Norway, and Sweden still eat many of the meals their Viking ancestors once did, and often prepare them using the same techniques. As you marvel at breathtaking fjords and gorgeous mountain vistas, be sure to sample some of Scandinavia’s delicious food and drink along the way. Skül!
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THE
CUTTING EDGE OF CULINARY SCANDINAVIA’S NEW NORDIC CUISINE MOVEMENT As of late, Scandinavia is the “it” place for haute-cuisine. Much of what’s involved in Nordic cuisine is actually traditional fare reinterpreted in new ways. The chefs who’ve championed New Nordic cooking put together a manifesto conveying what they believe to be its defining traits. They’ve decreed that New Nordic movement is based on the following 10 pillars: 1. To reflect seasonality in meals. 2. To express the purity, freshness, simplicity and ethics associated with our region.
3. To base cooking on ingredients that are unique to our climates, landscapes, and waters.
4. To combine good taste with health and well-being. 5. To promote Nordic products and the variety of Nordic producers. 6. To promote animal welfare. 7. To develop new applications of traditional Nordic food products. 8. To combine the best in Nordic cookery and culinary traditions with influences from abroad.
9. To combine local self-sufficiency with regional sharing of high-quality products.
10. To join forces with consumers, cooking craftsmen, agriculture, retail and wholesales industries, researchers, teachers, politicians and authorities on this project for the benefit of everyone in the Nordic region.
Fish Drying
collette.com 41
KATHERINE ULRICH Restaurant Manager at Zeleste Restaurant in Copenhagen, Denmark on the New Nordic cuisine movement’s influence in its kitchen:
“
The New Nordic Cuisine is very much a part of our approach to cooking at Zeleste. A part of this – using seasonal produce, the focus on quality and using regional products – has always been part of our DNA. We are now using more of the techniques associated with the movement, such as fermenting and pickling. We are also experimenting more with the traditional uses of produce, such as using ingredients normally associated with savoury dishes in our desserts – and vice versa.”
”
CHANTERELLE (WILD MUSHROOM)
SOUP
Zeleste Restaurant
© Zeleste
WHAT EXACTLY IS A
SMÖRGÅSBORD?
The word smorgasbord in America has become synonymous with a
Ingredients (for 4 people): ½ lb. chanterelles 1 shallot 1 clove of garlic 1 tbsp. finely chopped fresh thyme 1 ½ cups of cream
2/3 cup of milk 1/4 cup white port wine 1 tablespoon cognac Salt and pepper Butter
Directions: 1
Clean the chanterelles for soil. Chop the shallot and garlic and brown the onion in a pan with butter and the fresh thyme.
2 When the onions have softened add the chanterelles and stir around until the liquid is evaporated. 3 Add the port wine and cognac. Let it all boil until almost all the fluid is gone.
buffet-style meal. But in Scandinavia – where the term was coined – a smörgåsbord refers to something quite different. Its roots date back to the 14th century when Sweden’s upper class would offer a small spread of bread, butter, and cheese before mealtime. When you dissect the word, you’ll find that in Swedish smör means butter, och means and, bröd means bread. This all translated simply means, “butter and bread.” It wasn’t until the 1900s that the smörgåsbord’s offerings grew to include meats, fish, fruit, and vegetables.
Gather friends old and new to connect over your own smörgåsbord. Be sure to include a few of these authentic Scandinavian plates on the menu: • Cold-cured Gravlax on Rye Crispbread
4 Add cream and milk and let it boil for 10-12 minutes.
• Pickled Herring
5 Season with salt and pepper.
• Smörgåstårta
6 Blend the soup for a few seconds and, if necessary, add more thyme, salt or pepper. 42 collette.com
• Marinated Cucumber Salad • Strawberry Snow
14 DAYS | MAY – OCTOBER 2018 | FROM $5289-$5749*
SPECTACULAR SCANDINAVIA
Embark on a journey that showcases the natural wonders of Scandinavia. Pass mighty waterfalls, towering mountains, and amazing valleys aboard the Flåm Railway. Mingle with locals in the delightfully bohemian city of Copenhagen. From stunning vistas to cosmopolitan cities, Scandinavia is truly remarkable.
CLASSIC TOUR
Dine at Fem Små Hus, a 17th-century restaurant in Stockholm’s Old Town.
Taste the seasonal foods crucial to New Nordic Cuisine in Copenhagen.
Stop at a candy cane making factory. (Part of It’s Your Choice)
TO READ FULL ITINERARIES OR LEARN MORE ABOUT OUR 2 TOURS FEATURING SCANDINAVIA, VISIT COLLETTE.COM
switzerland Sweet. Magical. Adventurous.
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Influenced by German, French, and Northern Italian cuisines, the food in Switzerland offers its visitors a culinary journey. Decadence is encouraged here, as chocolate, fondue, and absinthe are all on the menu. Indulge your taste buds and be prepared to take a bite out of Switzerland.
ABSINTHE
AND THE HISTORY BEHIND THE GREEN FAIRY Absinthe originated in Neuchatel, Switzerland. Rising to popularity in the late 19th century, absinthe became known as la fee verte or “the green fairy” for its colour and ability to liberate the mind. Julie Mathey, Coordinator
© 'Maison de l'Absinthe'
of Maison De L’Absinthe, says the beverage was a large contributor to © 'Maison de l'Absinthe'
the Swiss economy, so when it was outlawed, producers needed to get creative. “When absinthe was forbidden, it was an economic shock for our small valley of Val-de-Travers. The fact that in Switzerland absinthe survived thanks to the bootleggers and the moonshiners is very important. All the our history and it influences the production and the consumption today.” In the small village of Môtiers, visitors can now take an optional tour to retrace the origins of the Green Fairy and get to understand the historic connections to Absinthe. Take a sip and allow the Fairy to work her magic!
© 'Maison de l'Absinthe'
histories about prohibited absinthe made our valley famous. It is a part of
w
MICHAEL MOITOSO Product Design Manager, discussing our optional absinthe cooking experience at Maison de l’Absinthe in Môtiers, Neuchatel
“
Learning about the history of absinthe in the region was fascinating, but this experience took it to a whole other level – who knew you could cook with absinthe as well?!
”
ALWAYS CHOOSE CHOCOLATE SWITZERLAND’S MOST FAMOUS TREAT
Swiss chocolate is unlike any other chocolate in the world. The Swiss are known as the masters of this sweet treat, inventing the chocolate bar, milk chocolate, and several chocolate-related manufacturing processes. Swiss producers like Francois-Lois Cailler, Rudolf Sprüngli-Ammann, and Rodolphe Lindt are just a few of the industry titans that helped Switzerland corner the chocolate market.
FIVE SWEET FACTS ABOUT SWISS CHOCOLATE 1. The Swiss eat more chocolate than any other nation in the world – consuming close to 20 pounds per year. 2. Chocolate is a major Swiss export; with almost 115,500 tons of chocolate exported in 2015. 3. Swiss chocolatier DeLafée developed a truly rich treat by blending 24-karat gold dust into cocoa butter to create edible chocolate gold. 4. All Swiss chocolate is union made. Chocolate workers are covered by collective-bargaining labour agreements. 5. It takes 500 cocoa beans to make one pound of chocolate.
JULIA BLOM Coordinator at the Läderach Choclatier, on the Grand Cru Chocolate:
“
Like a fine wine, the Grand Cru is a vintage chocolate. Unlike other chocolates that are always a blend, Grand Cru uses the best fruits from one region. Each time you taste this chocolate there are different flavours.
”
CINTHYA PAVAN Tour Manager on Swiss Chocolate:
“
I love the chocolate in Switzerland. Swiss Chocolate melts in your mouth. Traditional Swiss chocolate is MILK chocolate – the Dark chocolate is not considered real Swiss chocolate. The secret is the milk with the cocoa and the mixing process. It’s a true meal!
”
CHOCOLATE MAKING PROCESS There is a whole process that goes into making Switzerland’s signature, melt-in-your-mouth milk chocolate. Here is a little behind-thescenes look at how that chocolate bar goes from a humble bean to a decadent delight.
1
Cocoa trees produce pods (fruit), which contain the beloved cocoa beans. These beans are harvested, shipped and processed for their quality and region.
2 The beans are then cleaned and the shell is removed to reveal the nibs, or core pieces of the chocolate. 3 The nibs are sterilized, roasted, and crushed to create a liquid cocoa mass that is stored according to the unique quality of the bean. 4 The liquid cocoa is then mixed with milk powder, cocoa butter, sugar and vanilla. 5 This mixture is continually pressed through rollers, pulverizing the mix. 6 The mixture spends hours being agitated and aerated using a process called conching until it takes on a soft, smooth texture. collette.com 47
SAY CHEESE!
WAIT UNTIL YOU TRY SWITZERLAND’S RACLETTE Few meals are as indulgent – or as delectable – as Raclette. The semisoft, gooey raclette cheese turns into a convivial experience as a shared dish. Originating with peasants who lived in the Alpine regions of Valais, Savoie, and Haute-Savoie, raclette was heated by campfire until it was melted enough to easily scrape onto a piece of bread. While you’ll see fondue both in and out of Switzerland, raclette is rarely consumed outside its homeland. It’s a must-try when visiting.
Though it is a decadent treat, there is some raclette etiquette that the Swiss abide by.
1 Only the cheese should be cooked on top of the raclette grill. While side dishes like cornichons (small French pickles), cocktail onions, and little Dutch potatoes may be served alongside the meal, the Swiss believe that the raclette is tasty enough on its own.
2 No water (or no drinks besides wine, beer or hot tea while eating raclette – and for two hours afterward). The Swiss warn that the cheese could congeal in your stomach, creating an uncomfortable experience.
3 No empty trays. Once you scrape the hot cheese out of the tray, it must be immediately filled again to cook more cheese while you eat. Cooking does not stop until the entire table agrees that the raclette is finished.
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10 DAYS | AUGUST 2018 – APRIL 2019 | $4999*
SWITZERLAND: HIDDEN TRAILS & MAJESTIC PEAKS
Discover a world of pastoral splendour all set to the grand backdrop of the Swiss Alps. Home of the Matterhorn and Lake Geneva, Switzerland’s natural beauty is otherworldly. Now is the time to embark on a Swiss journey you’ll never forget.
SMALL GROUP TOUR
Indulge in the art of swiss chocolate during a hands-on workshop.
Sip and sample wines at a family-run vineyard in Lavaux.
Indulge in cocktails and canapés inside Neuchatel's historic Collégiale.
TO READ FULL ITINERARIES OR LEARN MORE ABOUT OUR 4 TOURS FEATURING SWITZERLAND, VISIT COLLETTE.COM
asia
The spice of chili peppers. The juiciness of a ripe Rambutan. The soothing nature of a hot cup of tea. The allure of Asian cuisine is undeniable. Characterized by complementing tastes and textures, Balanced. Disciplined. Exotic. the diverse cuisine across this vast continent is appetizing to a wide variety of palates.
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THE IMPORTANCE OF BALANCE IN VIETNAMESE FOOD THE FIVE ELEMENTS Vietnamese food is all about balance. Every meal is created with a yin and yang that makes it both good and good for you. In fact, Vietnamese food is considered one of the healthiest cuisines in the world! Along with valuing balance, the number five is a crucial component in Vietnamese cuisine. Chefs seek to incorporate and consider five elements, five colours, five senses, five organs, and five spices in every dish. Here is a chart to help illustrate how this culinary experience will enhance your senses, aid in your internal health, and leave you satisfied:
ELEMENTS CORRESPONDENCE WOOD
FIRE
EARTH
METAL
WATER
SPICES (NGŨ Vị)
Sour
Bitter
Sweet
Spicy
Salty
ORGANS (NGŨ TẠNG)
Gall Bladder
Small Intestines
Stomach
Large Intestine
Urinary Bladder
COLOURS (NGŨ SẮC)
Green
Red
Yellow
White
Black
SENSES (NGŨ GIÁC)
Visual
Taste
Touch
Smell
Sound
NUTRIENTS (NGŨ CHẤT)
Carbohydrates
Fat
Protein
Minerals
Water
JOHN PHAM Vietnam Tour Manager on the Harmonious Nature of Vietnamese Cuisine:
“
The food in Vietnam is so unique because it is a great harmony and combination of the ingredients and balance in tastes. I love the huge varieties and flavours of food in different regions. Each of them has their own unique taste.
”
DRAGON FRUIT TO DURIAN SOUTHEAST ASIA’S EXOTIC PRODUCE When travelling to Southeast Asia, the produce is often unlike what you’d find in your supermarket back home. This makes for an exciting trip to a local market, where there’s an abundance of new foods to sample. In Asia, the fruit is especially exotic, as most of it only thrives locally. Here’s just a sampling of what fruits you might discover while in Southeast Asia: Dragon Fruit - With a vibrant pink exterior and white, fleshy interior, the dragon fruit is both beautiful and delicious. Tiny, black edible seeds in the fruit make for a delightful crunch. You’ll often see dragon fruit blended in sweet drinks.
DRAGON FRUIT
Tamarind - A sweet-and-sour tang makes the tamarind a unique treat. This fruit comes in a brown shell and is eaten by sucking the meat from the stone-like seeds. You might find this fruit in laksa – a popular dish.
TAMARIND
Rambutan - Resembling small, hairy cherries, the rambutan is sweet and syrupy. This fruit is best when ripe – look for a bright red exterior with no white spots.
RAMBUTAN
Lychee - Similar in taste to the rambutan, the lychee was a favourite fruit of Chinese emperors. The small brown or pink shells on these fruits are peeled away, revealing a sweet, white ball.
LYCHEE
Durian - While the durian has a strong, pungent smell, it is touted as the “king of fruits” in Southeast Asia. With a spiky, green exterior and flesh interior with a texture similar to custard, durian is a fruit people either hate to love or love to hate.
DURIAN
INSIDER TIPS FOR NAVIGATING AN ASIAN STREET FOOD MARKET From the aroma of fragrant herbs and spices to the chatter of locals as they barter with vendors, the food markets and food stalls are where you’ll have the most authentic culinary experiences. To confidently navigate an Asian street food market, consider these tips from our local guides:
• Take a sturdy, reusable bag: Vendors don’t often have plastic or paper bags on hand, so it’s best to bring your own – especially if you plan on purchasing a few items. • Don’t be afraid to try something new: Now is the time to try new produce or small dishes that you might not experience otherwise!
• Learn some food-related phrases: If you plan on tasting some food while at the market, learn phrases like “not too spicy” or “no meat, please” to help easily communicate what you’d like to a vendor. • Carry a range of currency: Many vendors don’t carry enough money to make change, so be sure to have a range of bills.
A HISTORY OF CHINA’S NATIONAL BEVERAGE:
TEA
The discovery of this herbed beverage is steeped in legend and mostly credited to the Chinese Emperor Shen Nong. A revered scientist and ruler, it’s said that Shen Nong discovered tea when a leaf from a Camellia tree found its way into a pot of water he was boiling in his garden. Once the Emperor discovered the pleasant taste of this infused beverage, he extracted the leaf and researched the plant further, discovering it had several health benefits. From religious ceremonies to medical cures to celebrations, tea has been woven into the fabric of past and present Chinese culture. Different regions in China offer their own, unique varieties of this ancient brew. And just like sommeliers are to wine, there is an art form to both brewing and drinking tea, which in Chinese is chayi (the art of drinking tea), or cha wenhua (tea culture). Consider sampling these delightful varieties: Green Tea The oldest variety of tea, green tea is produced in the Zhejiang province of China. Green tea is traditionally brewed with cooler water and used as an energy stimulant. It is the most widely produced tea in China, with 1.42 million tons grown in 2014.
White Tea Known for its delicate flavour and lack of processing, this simple tea is plucked, wilted and dried. Almost all white teas hail from the Fujian province in China. White tea has a lighter, subtler taste than a green or black tea.
Oil Tea High in caffeine and bold in taste, oil tea is popular in southern China. Made by frying tea leaves with ingredients like garlic, salt, ginger, chili. The fried mixture is then pounded with a hammer-like wooden pestle to release the flavour.
Oolong Tea Semi-oxidized, Oolong is darker and richer in taste than a traditional green tea. Many drink Oolong for its reported benefits with weight loss and improvement in their skin’s texture.
Pu’er Tea A variety of fermented tea produced in the Yunnan province of China, Pu’er is strictly made from a large-leaf variety of plant growing in a defined area, which is then processed into compressed tea or brick tea. The fermented tea is a must-try if you can get your hands on a cup.
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20 DAYS | MAY 2018 – APRIL 2019 | FROM $3999-$4669*
KINGDOMS
OF SOUTHEAST ASIA Delve into an ancient and exotic world as the colourful mosaic of Southeast Asia unfolds before you. Explore Vietnam’s complex relationship with the West. Find inspiration at Cambodia’s Angkor Wat temple. Discover a floating village in Laos. Each day paints a new picture of the rich cultures found in these three kingdoms.
SMALL GROUP TOUR
Learn how to prepare Vietnamese dishes during a cooking class.
Visit a home on the Mekong Delta where coconut candy and rice paste are made.
Dine at a nonprofit restaurant that empowers underprivileged children by training them new skills.
TO READ FULL ITINERARIES OR LEARN MORE ABOUT
19 DAYS | MAY – OCTOBER 2018 | $4729*
WONDERS OF CHINA AND THE
YANGTZE RIVER
China boasts ancient as well as modern marvels. Discover the mysterious Forbidden City and Tiananmen Square. Walk through a section of the legendary Great Wall. Take a relaxing cruise along the Yangtze River. This fantastic tour is an adventure of a lifetime.
RIVER CRUISE TOUR
Savour traditional Chinese food including dumplings, noodles, and Peking duck.
Learn the rich history of China’s national drink during a traditional tea ceremony.
Share lunch with a local family in their Hutong home.
OUR 8 TOURS FEATURING ASIA, VISIT COLLETTE.COM
peru
Unexpected. Cross-Cultural. Enticing.
Peru is truly a foodie’s paradise offering a fusion of flavours from Latin America, Europe, Asia, and the Amazon. As of late, the capital has become a hot spot with travellers anxious to taste its truly unique cuisine. In addition to remarkably fresh fish, ripe fruits, and traditional Incan meals, the historic sites will make your trip here unforgettable.
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FOODIE’S DELIGHT
THE HIDDEN CULUNARY PLEASURES OF PERU
Over the past five years, the food scene in Lima has exploded. Clustered in neighbourhoods like Miraflores and Barranco, are a multitude of huariques (traditional restaurants), food stands, and bars where you’ll find some of the most mouthwatering cuisine imaginable. From the Pacific Ocean, to the mountainous Andes and Amazonian rainforest, there are so many fresh options available for Peruvians. And thanks to the migrants that have landed here from locales like Italy, Japan, and Africa, Lima’s practically an international buffet. But, the native cuisine is impressive in itself. From fresh ceviche to deliciously tart pisco sour, the local delicacies are highly recommended. If you need more convincing, two of the top ten restaurants ranked by the “The World’s 50 Best Restaurants” are found in Lima. Allow your taste buds to guide you to this thriving, food-forward city.
COOKING WITH NATURE’S GIFT: PACHAMANCA Originating in the Andes of Peru, the Incans popularized the primordial cooking method of pachamanca. Cooking and preparing the meal in this manner was the Incans way of showing respect to their goddess Pachamama, or Mother Earth. Pachamanca translates to “earth oven,” and when you see the traditional process, you’ll understand why.
Here is how to prepare a traditional Pachamanca meal: • A hole is dug, as it serves as the “oven” to cook the ingredients. • Stones are heated over a fire until they are hot. Once heated, the stones are placed at the bottom of the hole followed by potatoes, sweet potatoes and ocas, a yam-like vegetable. • The seasoned meat (usually lamb or goat) is placed on top of the vegetables, along with herbs to enhance flavour. A larger amount of stones are placed on top of the meats, as they take longer to cook. • The meal is covered in a protective layer of banana leaves. • Humitas (corn cakes), fava beans, cheese, bananas and corn are added then covered again with banana leaves and a close-woven blanket to keep the temperature. • The pachamanca is then sealed with dry soil and cooked for two to three hours. • Usually a cross is placed on the top. Once cooked, the “godfather” removes the cross from the pachamanca. He will unearth the meal and give a ceremonial toast with chicha, Peru’s beer-like fermented corn drink.
PERUVIAN CEVICHE Ceviche is a Peruvian dish that leaves seafood lovers’ mouths watering. Fresh, raw fish is marinated and cured by the power of citrus juice, resulting in a zesty, tasteful dish. One of our local friends shared his favourite way to prepare ceviche from famed Peruvian chef, Gaston Acurio.
Ingredients (For 4-6 people): Leche de Tigre (to be added to ceviche) 2/3 cup fresh lime juice 2 garlic cloves, smashed 1 tablespoon (packed) chopped fresh cilantro leaves ½ ají limo or habanero chile, seeded, halved lengthwise ½ small red onion, chopped ½ cup bottled clam juice (optional) Kosher salt
Ceviche 1 small sweet potato (about 8 ounces) 1 ear of corn, husked ½ ají limo or habanero chile, seeded, halved lengthwise 1 pound fluke, flounder, or sole, cut into ½-inch cubes 1 small red onion, quartered and thinly sliced, divided Kosher salt Cilantro leaves
Directions: Leche de Tigre (to be added to ceviche) Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill. Ceviche 1
Pour water into a large pot fitted with a steamer basket to a depth of 1 inch; bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate; let cool.
2 Add more water to same pot, if needed, to measure 1 inch; bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate; let cool completely. 3 Halve sweet potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl; set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use). 4 Rub a large bowl with cut sides of chile; discard. Place fluke (or other white fish), 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl; stir well. Let marinate for 2 minutes; remove ice. Fold in potato and corn; season with salt. 5 Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl; garnish with remaining onion and cilantro.
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10 DAYS | MAY 2018 – APRIL 2019 | $3919*
PERU: ANCIENT
LAND OF MYSTERIES Discover fabled archeological treasures, scenic coastal vistas, and ancient colonial influences in Peru. Meet the indigenous Uros people of the floating islands on Lake Titicaca. Travel to Machu Picchu aboard the famed Vistadome train. Peru is the perfect place to let your curiosity take hold.
CLASSIC TOUR
Enjoy a culinary demonstration at your hotel at the base of Machu Picchu.
Savour an authentic Pachamanca dinner, a practice that uses the power of nature.
Delight in a home-hosted farm-to-table lunch at a local Quechua community.
TO READ FULL ITINERARIES OR LEARN MORE ABOUT OUR 4 TOURS FEATURING PERU, VISIT COLLETTE.COM
new orleans Fusion. Soulful. Old-World.
The long-standing influences of France, Spain, and Africa are woven into the sights, sounds, and tastes of New Orleans. Get to know “the holy trinity� of Cajun cuisine, grab a beignet, and see why New Orleans is a favourite destination for foodies.
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GET TO KNOW THE WORLD-RENOWNED
JENNIFER JETTE Tour Manager and New Orleans resident, on the origin and appeal of New Orleans' cuisine:
“
I think food is important to our culture because it is a tangible representation of all of the different cultures (French, Spanish, German, Irish, Italian, Sicilian, Island, African, etc.), which blended to become the people of New Orleans. Food makes people feel warm, happy, satiated, but it also sparks memories and inspires us. Food is a connection to our past; long distant history to our youth around a family holiday table.
”
TWO SANDWICHES WORTH SAVOURING
PO’BOYS AND MUFFULETTAS
For lunch options that aren’t your typical fare, try a po’boy or muffuletta. Though these two sandwiches are now enjoyed on a national level, their origins can be traced back to The Big Easy.
Po’Boy: Made famous by railroad conductor turned sandwich shop owners Benny and Clovis Martin, the po’boy is a savoury sandwich stuffed with fried shrimp, catfish, or grilled chicken.
Muffuletta: The muffuletta sandwich originated among the Italian immigrants of New Orleans and is known for its signature marinated olive oil salad and thinly-sliced Italian meats and cheeses.
CAFÉ DU MONDE
Established in 1862 in the heart of the French Quarter, Café Du Monde is an iconic culinary time capsule that perfectly captures the charm of New Orleans. Open 24 hours a day, seven days a week, Café Du Monde serves a bustling crowd of locals and tourists around the clock. The menu consists of less than five items, though most patrons only go for two: coffee and beignets. Coffee is served either black or Café Au Lait style, which is half coffee and half hot milk. Even if you don’t identify as having a sweet tooth, a beignet is a must. These square French-style doughnuts are covered with powdered sugar and practically melt in your mouth. Savour the New Orleans élan and start (or end) your day with this delightful treat.
© Court of Two Sisters
SEAFOOD GUMBO Court of Two Sisters restaurant
One of the best examples of New Orleans’ melting pot of cultures is found in its gumbo. Combining West African, Native American, and French culinary influences, the dish is imbued with a history as rich as its flavours. You can cook up your own large batch using this recipe from the Court of Two Sisters restaurant:
Ingredients: 1 cup celery, diced 1 cup bell pepper, diced 2 cups white onion, diced 2 cups okra, sliced 1½ tsp. pureed garlic or garlic paste 1 cup margarine or cooking oil 1½ cups flour ¼ cup parsley, chopped 1 ½ lbs. small or medium shrimp, peeled 6 qts. water 4 scallions, chopped 1½ lbs. gumbo crabs
Directions: 2 tomatoes, peeled and chopped 1 pint oysters 1 tsp. thyme 1 tsp. basil 1 bay leaf, crushed 2 tbs. salt 1½ tsp. cayenne pepper 1 tsp. black pepper 2 tbs. Kitchen Bouquet (a browning and seasoning sauce) rice
1
In a large stockpot make a medium-dark roux of the flour and margarine, heating the margarine until it is sizzling and gradually adding the flour and darkening.
2 Add seasonings and vegetables, and cook until vegetables are limp, and let cool about half an hour. 3 Boil shrimp separately, reserving stock. 4 Add roux and vegetables to stock and blend well until thickened. 5 Add oysters, crab, shrimp, and Kitchen Bouquet for colour. Simmer one-half hour. 6 Serve over rice. Yields 20 servings.
GUMBO, JAMBALAYA, AND ÉTOUFFÉE: DELICIOUS BUT DIFFERENT DISHES These three dishes are found on many traditional Louisianan menus. Each meal is savoury and involves some portion of rice and spice. However, each meal has their own distinct flavour profile. Let’s explore what makes each one unique.
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• Jambalaya: Akin to paella, jambalaya is a rice dish that typically features shellfish, Andouille sausage, and vegetables. The Creole version of this meal includes tomatoes but the Cajun version does not. • Gumbo: A roux-thickened stew, typically containing either poultry and sausage or seafood along with vegetables. The rice is served on the side of the dish, not in it. • Étouffée: A thicker, spicy stew most commonly made with crawfish and served over rice. The term étouffée, is derived from the cooking method of smothering.
5 DAYS | MAY 2018 – APRIL 2019 | FROM $2149-$2759*
SPOTLIGHT ON
NEW ORLEANS Get to know one of America’s most vibrant cities: New Orleans. Stay in the heart of the French Quarter and immerse yourself in a melting pot of cultures. Groove to New Orleans’ signature sound at a French Quarter jazz club. Take a scenic drive along the shoreline of Lake Pontchartrain. New Orleans always delivers on a good time.
SINGLE HOTEL STAY
Learn how to cook New Orleans-style at the New Orleans School of Cooking.
Indulge in a staple New Orleans sweet — beignets at Café Du Monde.
Get a taste of French-Creole cuisine at The Court of Two Sisters Restaurant.
TO READ FULL ITINERARIES OR LEARN MORE ABOUT OUR 4 TOURS FEATURING NEW ORLEANS, VISIT COLLETTE.COM
For reservations, call Collette at 1300 792 195 or contact your Travel Professional.
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