Dear Food & Wine Lover,

Happy Holidays from the Gourmet Safari Team!

Thank you for your continued support over the last year.  We wish you a peaceful and joyous holiday season.  Enjoy the featured recipe, travel information and tips, may you take the time to savour each special moment of the season...and each bite of course.

...my true love gave to me...A Taste of New Zealand.

On the 12th day of Christmas my true love gave to me ... the journey of a lifetime! Why not treat yourself (or your true love) this holiday season to a trip 'down under!'  Escape the cold (if you're in this part of the world) and imagine the journey of a lifetime to the fabled South Seas - a culinary and cultural journey to the enchanted islands of New Zealand with your own personal Chef, Judie Owens.  New Zealand is a leader in Pacific Rim cuisine, a style combining fresh seafood and meats with flavours 'borrowed' from Europe, the Mediterranean, Polynesia and Thailand...mmmmmm...  Learn the secrets of Kiwi cuisine while exploring the country's culture with the locals - tour leaves early 2008.  Space is limited to 6 couples ... by design.

Click here for further details to learn the secrets of Kiwi cuisine...from cooking lessons, to wine tastings, to a unique 'behind the scenes' taste of down under that you won't experience every day.

Gift Ideas for Hungry Travellers.

Out of gift ideas?   Have we got a gift for you!  As Christmas closes in, our elves are busy assisting with many holiday wishes this year.  If you are still looking for the perfect gift for a gourmet or a truly passionate amateur cook, what better gift than the gift of food adventure travel for that person who has absolutely everything!  Spend just $75 and receive a $100 Culinary Discovery Gift Certificate...the spirit of giving just got started.  Fine food, fine wines, fine times are just an email away, contact us today to purchase your gift certificate - the ultimate gift of food & travel culinary discovery.

2008 Gourmet Detox (recover from the sins of the holiday season in style)!

Yes, it is possible, detox after overindulging over the holiday season.  Renowned for its fine cuisine, The Millcroft Inn & Spa in Ontario, Canada has introduced a Four-Day Naturopathy Detox Getaway valued at $2,500 CAD.   Travel to Wellness - the online-magazine for the wellness-minded traveller - is giving away one 'Getaway' as a prize. Just sign-up for the free Travel to Wellness Newsletter and your name will be automatically entered in the draw....just a click away from feeling sooo much better in 2008.

Foodie's Corner.

Gourmet Holiday Season 'Tasty Cauliflower Bites' Recipe of the Month from Italy.

Ahhh, the holiday season is upon us and so are the comfort foods of the season. We thought we'd share delicious this Gourmet Safari-tested no fail traditional appetizer recipe.  This festive recipe from our Florence Culture and Cuisine culinary vacation is sure to please....mmm.

1 whole cauliflower

½ cup butter

2 tablespoon flour

2 cup whole milk (room temperature)

1 cup Gruyere cheese (Swiss cheese) or you may use cheddar

2 tablespoon grated Parmigiano Reggiano cheese

2 eggs

salt and white pepper to taste

Some broccoli and Brussels sprouts for trimming

Directions:

1) Make the Béchamel sauce:  Melt butter in a pan and add in the flour. When perfectly blended, add the milk slowly so lumps don't form. Add salt, bring to a boil and cook for about 10 minutes.

2) Cook cauliflower in pieces in boiling salted water until tender. Drain well and place in a frying pan with butter, salt and white pepper, sauté lightly.

3) In a food processor or blender mix the cauliflower, grated cheese, béchamel sauce and half the Parmigiano Reggiano

4) And the 2 egg yolks. Separately beat the egg withes until firm peaks form. Gently add egg whites to the mixture.

5) Grease muffin molds or any small molds you may have. Flour and divide the mixture in each mold: approximately 2 tablespoon each. Sprinkle remaining Parmigiano on top and put in preheated oven - 350°F - for about 15 minutes.

6) When done, put each Tasty Bite on absorbent paper.  For a festive touch, put each bite in red or gold paper cups and decorate with pieces of fresh cauliflower, broccoli and Brussels sprouts. Trim with a golden or red ribbon.  Buon Appetito!

Uncorked!

Brilliant Bubbly for the Holiday Season and New Year's Eve.

With the holidays upon us, flutes will be filled with bubbly to make seasonal celebrations extra special. No sparkling wine holds the tradition and history as its iconic namesake: Champagne. The Champagne region of France's chalky soil, climate and strict regulations have set the standard against which all other sparkling wines are judged. Only three grape varieties -- Pinot Noir, Chardonnay and Pinot Meunier -- can be used to make Champagne.   Like any wine, champagnes range from sweet to dry. Here are the labels to look for:

Demi-sec: The sweetest of champagnes, but not as sweet as a dessert wine. It means "half sweet."

Dry: A shade drier than demi-sec.

Extra Dry: One step drier.

Brut: The driest form, and the most popular.

Experts and amateurs agree: champagne is much more versatile than any single wine to drink with a wide array of foods, beyond the predictable pairings with caviar and oysters on the half shell. The following food pairings are recommended for traditional brut champagnes:

Champagne tends to go very well with appetizers or opening courses in a meal.

Poultry (of course this means turkey) and game birds such as duck. Rose is a particularly good pairing with these meats.

Other white meats, such as veal, pork, ham and lamb. Lamb that is slightly pink in the middle and ham go very well with rose.

Fish and seafood, especially lobster.

Cheese. The best are aged, hard cheeses such as parmesan, gouda or cheddar. Goat cheese goes very well with blanc de blancs.

Dessert that isn't very sweet, such as berries, shortbread, pound cake, angel food cake, or tart, lemony desserts, are appropriate for demi sec. Chocolate is OK with an extra-dry or demi sec, if it's dark or bittersweet and not gooey.

And of course Champagne can be served at any time to toast with! Enjoy and please drink responsibly.

Trendspotting! 

Holiday Season Travel...yes, everyone is doing it!

The latest trend this month certainly has to be travel, with the peak holiday travel season almost upon us, here is some advice to travel by...

Check-in - Check-in online before leaving the comfort of your own home if you can, or arrive early to avoid the inevitable line-ups and airport congestion (after all it's the busiest time of the year to travel). And always check your flight status on-line from home.

Carry-on - Keep your carry-on to a minimum and check with your airline to find out the maximum carry-on allowance.  You are now able to carry-on a limited amount of liquid, gel and aerosol items, again, check with your airline regarding the quantity of liquid you can bring on-board.  Larger quantities of liquids will be confiscated at security (I know, my son's sun-screen was taken from me a few months ago)!

Gifts - To facilitate possible security inspection requirements, if you prefer to carry your gifts on board the aircraft, it's best to keep them unwrapped. Don't forget your gifts at home!!

Packing tips - Luggage should be clearly identified inside and out with permanent and temporary addresses, and all loose straps should be removed.  Best to wrap a band around your luggage to keep it closed too.

Keep all valuables including medication, jewelry and cash in your carry-on luggage. When carrying on an electronic device such as a cell phone, laptop digital camera, ensure it is in full working order to avoid confiscation by security.

Knives or "knife-like" objects or cutting instruments of any kind are not allowed in carry-on luggage, these objects must be packed in checked baggage.

Some toys such as toy guns and toy knives and most sports equipment including hockey sticks and ski poles must also be checked.

Pets - There is typically a pet embargo during peak holiday travel.

PS After 20+ years in the travel industry and travelling the globe, I can tell you personally that these are definitely tips to travel by...bon voyage.

And - The Gift of Giving!

You can make a difference in a child's life. Consider giving to our charity of choice - BREAKFAST FOR LEARNING.  Your contribution will help to meet the increased need for school and community nutrition programs across Canada. Together, we can make a difference and make the world a better place.

Simply go to the BREAKFAST FOR LEARNING web site, click on Donations & Donate and donate today!  Thank you.

To find out more about any of our culinary vacations please feel free to call me at 416.238.9987 (Toronto) or 1.800.839.5795 (in North America).  Email works well too at jackie@gourmetsafari.com.

Wishing you a safe, healthy and happy holiday season.

All the best, Jackie

PS: Please help save the environment by recycling this email -- help spread the word and forward it to all your friends!