Australia’s Tucker, An Extraordinary Experience

By Karen Snider Leiva

A world away from North America, Australia is one of those places most of us dream to visit. It has everything imaginable for a savvy traveler: rain-forests; surfing on famed beaches; the red sand Outback; and a rugged coast on the west. Not to mention the incredible experiences to be had – diving on the Great Barrier Reef, seeing koalas and kangaroos up close or learning to surf.


GreatBarrierReef_BonVivantTravelGreat Barrier Reef, Queensland. Tourism Australia. Photo by Adrian Brown.

While the sites are extraordinary, Australia’s culinary experiences are also not to be underestimated. It could be said that chef Curtis Stone first helped put Australia’s culinary expertise on the world wide map – the Australian native was picked up by American networks following the success of his domestic program, Surfing the Menu. But, these days, Tourism Australia is leading the charge to let culinary explorers know just how good Australia’s ‘tucker’ is.

One of the obvious and most enjoyable gastro experiences in Australia is the seafood. There are many options in seafood, everything from fresh lobster, crayfish, oysters and cockles (a saltwater clam).

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Cockles, Coorong National Park. Tourism Australia. Photo by: Greg Snell)

Although ‘shrimp on the barbi’ has become somewhat of a cliché to Australia, consider this could mean picnics on the beach or a look-out point, or dining on a sail boat.

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Margaret River Gourmet Escape. Photo by: Mark Boskell

When I visited Australia, one of my favourite experiences a fishing trip with a tour guide for the day. We took home our catch, and the guide helped us prepare it so it was BBQ ready. It truly does not get any fresher than that!

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BBQ Fish, Esperance, Western Australia. Tourism Australia. Photo by: Rich Kearn.

Often the biggest roadblock for North Americans visiting Australia is just how far it is. My advice is to not let the distance dissuade you from going – it is well worth the journey. Your travel agent can help you narrow down your itinerary so that you get the most out of your time.

Lisbon: A Seaside City, Delicious Seafood

I had the good fortune of visiting Lisbon, Portugal while recently traveling in Europe. It’s an historical city known for cultural charms such as its majestic monasteries, picturesque communities built on hills and beach-front villages. During my stay, I uncovered another gem: Portuguese cooking.

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My visit to Lisbon was my first real introduction to Portuguese foods, which turned out to be, by far, one of the most memorable culinary experiences I’ve ever had while traveling. Piri-piri chicken and churrasco, grilled meat dishes, are common, but it was the vast selection of fresh seafood dishes that I indulged in (er… maybe, I over indulged).

I can’t think of a single restaurant that I ate in where seafood wasn’t on the menu – everything from swordfish and snails, to crab, lobster and prawns. And, of course, salted cod, the national dish, which the Portuguese are said to have 365 recipes for; one for every day of the year!
Among the best dishes I enjoyed was ‘arroz de marisco’, or seafood rice. Not quite like paella, and more like a stew, the one I ordered was loaded with prawns, crabs, clams and lobster. The sauce is a broth with tomatoes and spices, such as garlic and paprika, topped off with cilantro or parsley garnish. It was a messy affair, breaking through the shelled fish in the sauce. I loved every minute of it.

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Another one of my favorite dishes arrived in a gorgeous display, a simple dish of grilled prawn and squid topped with fresh lemon.

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With so much incredible food, Portugal has a lot of options for those of us who are interested in gastro experiences. If you want to learn to cook like the Portuguese, your travel agent can help you book a tour where you can learn to cook and enjoy the beautiful sites.

Indulging In Tapas: Barcelona

Barcelona is one of my favourite cities to visit. It’s a city with just about everything – activities by the sea, incredible art history, fun shopping quarters to get lost in, and of course, the food is exceptional.

Some of my favourite sites in Barcelona include the Picasso museum and the beautifully dark Gothic cathedral. I’m a big fan of Flamenco and have tried several of the dinner shows, and was blown away by the expert level of the dancers and great food served during the show.

In some ways, the entire city is much like the Sagrada Familia cathedral– a wonderful mix of modern and historical elements. The same can be said for its food. Barcelona’s food also pays homage to tradition, as well as modern fusion.

Iglesia

In almost every bar or restaurant, tapas — small dishes meant for sharing — are the main fare.

For the Spanish, it’s custom to meet friends or colleagues in local bars on work breaks or when the work day is done, where every drink ordered includes a serving of tapas. Typically fried sardines, bread with tomato paste on top, or olives are served with drinks.

TAPAS

Other popular tapas widely available and not to be missed in Barcelona include Spanish ham croquettes, Catalan style bean dishes, patatas bravas (home fries topped with aoli), or chorizo. Pimentos de pardon are fried green peppers coated with rock salt. Most often these peppers are sweet, but the odd one can be very hot, so it can be quite the surprise!

Frijoles Blancos

Being by the sea, you can also find incredible seafood tapas, such lobster ravioli, tuna, scallops, garlic shrimp and calamari.

SERPIENTE

 Beware, however, that you need to look beyond the tourist areas for great tapas. The good news is that great food can still be found in these neighbourhoods – you just need to know where to go. When you plan ahead and ask locals for tips on where to eat, you’ll find that the best restaurants are most often tucked away on streets that look more like alleys off the main tourist areas.

Want to read more about Spain?

Experience Morocco: 5 tips for a gastronomical experience in Morocco

1. Enjoy fresh dates

Throughout the markets, you will see street vendors selling boxes of various kinds of dates, including the plump Medjool or Halawi dates. Symbols of good luck, dates are very much a part of Moroccan culture. Not only are they a source of agriculture, but they are celebrated and enjoyed during religious occasions. Every year in October, after the harvest, there is an annual Festival of the Date in the desert town, Erfoud, in the eastern part of the country. The festival, which occurs over three days, includes camel races and traditional music.

DATE VENDOR

2. Try a cooking class

Across the country in popular tourist cities, Morocco offers a range of cooking classes in traditional Moroccan fare. In these classes, you can learn more about the wide selection of spices used in Moroccan cooking, how to cook with a tagine or even how to prepare a traditional feast. Your travel consultant can help you find a riad – a traditional Moroccan house often used as a hotel – which also offers cooking classes.

3. Explore the markets

Many cooking classes will include a trip to the market to choose fresh ingredients for your class. Touring with a guide will really help you to learn more about unfamiliar foods and spices. Shopping in souks can be overwhelming for North Americans where haggling is the name of the game. Shopping with a guide can ease the experience.

MARKET VISITORS

4. Drink tea

There is a precise method to preparing Moroccan mint tea that involves adding the perfect blend of spearmint, green tea and sugar at different times in the process of boiling and steeping. Quite unlike North American tea, Moroccan mint tea is almost always served in beautifully engraved silver tea pots, ceremoniously poured into equally beautiful decorated clear glasses. Look for these tea pots in the markets to take one home with you!

TEAPOT

5. Try new things

While some of us are a little more adventurous than others when it comes to new cuisine, exploring international cuisine doesn’t mean having to step too far out of your comfort zone. In Morocco, it can be simply the blend of spices, ingredients or the cooking style that makes the food a gastro experience. One of the best things about Moroccan cooking is that it is as rich as its cultural influences; many dishes are a combination of Arab, French, Spanish and indigenous Berber cuisines.

Want more?

Sampling tagine cooking in Morocco

In Morocco, it would be impossible – and foolish –not to try tagine cooking which is served, in one variation or another, in nearly every restaurant. It’s a slow-cooked stew served in a piping hot clay cone-shaped dish with an exceptionally delicious combinations of meat, vegetables, fruits and nuts.

Yam

When visiting Morocco, I sampled as many variations of tagine cooking as I could: chicken with apricots or lemon preserves and olives, or lamb served with dates. But, it was the slow-cooked beef with prunes that I most enjoyed – the beef so tender that it melted in my mouth, and the prunes were downright delicious. All of the dishes also included nuts, such as walnuts, almonds, pine nuts or pistachios, and are typically served with potatoes, couscous or a side of fresh bread.

The spices complete these dishes. Tagines are traditionally cooked with a variety of flavours commonly found in Morocco’s home-cooking, including saffron, ginger, cumin and turmeric. Inspired by histories of Arab, Spanish, French and African culture, this blend of seasoning with meat, preserved fruits and nuts is the perfect combination of sweet and sour flavours.

Tagine cooking was first introduced to Morocco by the Berbers, an indigenous community to North Africa, who slow cooked meat in tagines over charcoals — a method you can still see many homes or street vendors using, although in modern days, tagines have been made to withstand an oven or stove. The tagine lid is cone shaped, allowing for the juices and condensation to flow back down into the meat, a technique that was especially helpful for the traditional Berber communities who did not always have access to an abundance of water.

SOUP


Since returning home, I’ve tried many Moroccan restaurants, but nothing quite compared to the authentic and fresh flavors and foods I tasted, or the experience of having a smoking hot tagine served to your patio table watching the hustle and bustle of a Moroccan market go by.

Want to know more about Moroccan tagines?

  • Djej mquailli is a chicken tagine served with delicious preserved lemons, olives and couscous

  • Another popular tagine is kefta (spiced meatballs) served with eggs and tomato sauce

  • In the markets, you will see many ceramic tagines for sale. However, many are decorative serving dishes only! If you plan to cook with tagine, ensure you have one that was made for cooking and can withstand the heat

  • Click here for tagine recipes from our blog.

  • Click here to read about street food in Marrakesh.

Morocco: Street food and markets

Just a short flight from southern Spain, Morocco is a popular tourist destination for many Europeans looking for a new experience close to home; it’s also a perfect side trip to add on while travelling in Spain. If you’re planning to fully explore Morocco, Marrakesh is not to be missed.

The Medina of Marrakesh includes Jemaa el-Fnaa, North Africa’s largest square, marketplace and a UNESCO heritage site. It’s famed for its storytellers and the utter chaos surrounding it. Comprised of snake charmers, men with pet monkeys posing for photos, and women eager to give you henna tattoos; it’s a hodge-podge of spectacles. The square is also one of the main access points to the main souk – a labyrinth of market stalls hawking everything from argan oil gifts, leather goods, antique Berber jewelry, and fresh produce such as oranges or dates.

Snake charmer the market in Marrakesh

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At nighttime, the snake charmers and fortune tellers make room for what may be considered the real charm of Jemaa el-Fnaa: the night market food stalls and story tellers.

Horse in market in Marrakesh

When dusk arrives, food vendors quickly erect over 100 food stalls where cooks, almost all of them wearing white coats, work over open flames, chopping vegetables and grilling kebabs or sausages. Market stalls are set up with beautiful displays of local produce, nuts, spices and pastries.

At the food stalls, you can get a real taste of Moroccan street food. For the really adventurous foodies, you can try local delicacies such as snail soup or sheep heads. Most of the food is cooked in front of diners sitting at makeshift tables, allowing you to see food safety precautions. While the food vendors hustle tourists to their tables, the night markets are equally enjoyed by local families coming out to watch the nightly performance of storytellers.

Street food vendor in Marrakesh

Helpful tips for eating at Jema El Fnaa

  • When you can’t read a menu, the best advice is to look around to see what others are eating and point!
  • Looking for dessert or a late night snack to bring back to your hotel? Stop by one of many carts selling an assortment of sweet pastries — deep fried filo pastries with almonds, cookies or dates
  • Overwhelmed by the hustle and bustle of the square? Ask your travel agent to help you organize a food tour through the market
  • Want to experience the night stalls from a different perspective? Try one of the many cafes with rooftop patios overlooking the square, or sit at a restaurant patio around the square
  • Enjoy a cup of Morocco’s beloved mint tea – usually extra sweet, or try a glass of freshly squeezed orange juice at one of the many stalls selling fresh produce in the square

Savour an Epicurean Adventure At the Festival Gourmet International Vallarta

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In November every year, a stellar cast of local and international chefs come together in the Riviera Nayarit and Puerto Vallarta to strut their stuff. If food and wine are your passion then this festival is a must on your bucket list. The event starts with the grand opening of the Gourmet Village at the Patio Los Arcos – featuring local and international celebrity chefs, then a spectacular Sunday brunch will get the taste buds ready for the 20th edition of the Festival Gourmet International Vallarta.

The best part about this festival is that many of the local restaurants work with the International chefs to create their veryown culinary festivals. Throughout the 10 day event selected
restaurants along with their celebrity chefs host workshops, wine& food pairing events as well as lunch and learn. For those seeking something more dramatic, there are destination specific theme night such as New York New York and Noche de Tango.

The Festival is also a great place to learn about Mexican cuisine, local and international wines and of course tequila. But the best part of this event is the opportunity to hobnob with celebrity chefs, savour some amazing cuisine, enjoy the fiesta atmosphere and of course the great weather. So do your palate a favor and don’t miss the 20th Festival Gourmet International Vallarta and Riviera Nayarit and as they say in Mexico: Salud!

Our EXPERTS Suggest

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Wednesday November 18, 8:00 pm

  • Soirée Moët & Chandon au Cafe des Artistes
  • Experience the Parisian glamor.
  • Cocktail – Party – Show – Champagne – Tapas.
  • $950 pesos

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Thursday November 20th 8:00 pm

  • Tango Nights
  • Experience Argentina, its music and dance and 5-course
  • pairing – dinner & live tango show.
  • $1,250 pesos

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Friday November 21st from 10:00am to 12:00pm

  • Meet Great Master Chefs, Live Chat
  • The Universidad Tecnológica de Bahía de Banderas
  • presents an open forum with renowned Chef Thierry
  • Blouet and his guests
  • Free

 

Spicing it up in Grenada: A dash of flavour and a pinch of the unexpected

Mary Luz Mejia

Chris Robinson - Grenadian maceCrowned the Caribbean’s “spice island,” Grenada’s past has seen a treasure trove of exotic spices like cinnamon, cloves and nutmeg make their way across the Atlantic to perfume the dishes of the moneyed classes. Located 160 km north of Venezuela, visitors will notice the influence of French, African, Spanish and native Amerindian history and culture; from the Creole spoken on the streets to the foods found on dining room tables.

Despite these varied influences, the island’s African roots and Carib Amerindian/Indian accents contribute the most to their curries, dhal puri and rotis. If you’re looking for the national dish, look no further than the “oil down.” This stick-to-your-ribs meal includes chicken, salt beef, flour dumplings, yam, green plantain and breadfruit with a hit of callaloo leaves. The dish is cooked in a coconut milk that gets fully absorbed, leaving some of its oil at the bottom of the pot – hence the name.

If you ask a local where to savour the island’s best, you’ll be directed to Deyna’s Tasty Foods in St. George’s. This no-frills, downtown favourite, owned by chef Deyna Hercules and her husband, only serves the time-intensive oil down on Fridays. Go early because it sells out fast! Other tasty island options at Deyna’s include roti, and stewed fish or pork served with traditional trimmings such as fried rice, sautéed noodles and provision (boiled starchy tubers).

Another “must” is the island’s famous fish fry on the main strip of Gouyave in St. John’s Parish. Every Friday from 6pm onward, vendors line the streets of the vibrant fishing village, offering a banquet of seafood. From within a string of stalls, cooks expertly prepare jerked marlin, lobsters, conch and grilled snapper alongside fry jacks and fish cakes. Live music, in the form of the island’s soca, calypso and reggae set off a boisterous street party. Wash dinner down with a locally produced rum punch and prepare to be enchanted.

Every story deserves a sweet ending, in this case it’s an organic Grenada Chocolate Company chocolate bar (www.grenadachocolate.com). The late Mott Green and his two partners were the first to pioneer organic cocoa cultivation in Grenada’s rainforest by growing, harvesting, fermenting and toasting the beans themselves at the company’s organic farm and cooperative. This approach means they preserve their unique flavours and create a more sustainable and ethical production model. Chocolate experts say the company’s bars offer fruity acidity with a hint of figs. Paired with the island’s sumptuous spices, it’s easy to see a towering chocolate cake or spiced chocolate mousse upon any culinary traveller’s return home.

A Jamaican run-to-eat adventure.


Valerie Howes

It’s 5 am. I’m at the start line of the Reggae Marathon, bouncing from foot to foot among 1,800 bleary-eyed runners. Tiki torchlight takes the edge of the darkness. There’s only a cereal bar in my belly, and I’m already dreaming of carb-reloading at the end. I eat (a lot), therefore I run. While booking a culinary getaway in Jamaica, I registered for a 10-K at Negril’s Reggae Marathon, in the name of pre-emptive calorie burning. Looking back, I suspect my 600 calories expended barely covered a side of plantain, but the run-to-eat combination meant double helpings of island hospitality. At 5:15 am, the starting pistol pops. We’re off! The Silver Birds Steel Orchestra—a Kingston youth steel-drum band—swing their hair and dance their white pants off, as they thump out Bob Marley classics and Lady Gaga anthems. They’re my double espresso.

Jamaika MarathonExcited, I fly past strips of ghost-white beach and moonlit ocean. By 7-K my knees are screaming. I hobble-jog on, past roadside DJs playing dancehall hits and families out front of their houses, hosing down runners and passing out refreshments. The support of these locals who’ve sacrificed their last few hours of sleep, spurs me on. By the 9-K mark, the streets glow pink. As someone whose first job was a paper route, I suddenly remember how much I love this time of day. 10 K: I stagger over the finish line. The cheering of strangers makes me feel like my massive finisher’s medal—with its green disco-glitter palm tree—is Olympic Gold. Also, I get to eat now.

At the recovery station, I grab a honey-sweet banana and freshly hacked open coconut, then head straight into the Caribbean sea. The waves soothe my throbbing calves. I reunite with my running buddies and make some new ones.  Maybe it’s the endorphinsbut I feel blessed to be here, bonding with these crazies, all willing to rise at 2 am for the thrill of running through this gorgeous beach town as a new day dawns. I’ve already been up for seven hours when I return to Grand Palladium Resort, Montego Bay, for my second breakfast. I head to the beachside Jerk Shack, for paella scooped from a village-sized pan. It’s full of saffron-infused rice, green peppers, mussels, clams and prawns in their shells, and wedges of juicy lemon. I eat enough for a team of construction workers.

After poolside naps-of-the-dead, my gang returns to Negril in time for sunset, to sip cocktails at Rick’s Café as kids plunge into the Caribbean from a 35-ft high cliff. Just watching restores the post-race Jell-O feeling to my legs. Next up, Pushcart Restaurant, for street-food inspired dishes, like steamed fish with bammy—a grated-cassava flatbread that’s fluffy as down and God’s gift to gluten-avoiders. We end with Drunken Coconuts—or maybe these rum-doused cocktails in coconut shells end us. Back at the resort, twerking ensues.

Sunday afternoon, we’re crossing the mountains from Montego Bay to Treasure Beach, on Jamaica’s south shore. Ladies returning from church in cobalt-blue and fuchsia dresses, with flower-pinned hats, share the narrow roads with our van. To block out the sheer roadside drop into jungle oblivion, I focus on details like the donkey, pig and goat hanging out under a tree, like school chums waiting for their bus, and on the tropicalized cover songs playing on a loop in our van. Reggae “Que Sera” delivers us round a series of sharp bends to a roadside farmer’s stand at Middle Quarters.

08122013tw1375A soft-spoken young adult feeds us fresh, moist peanuts in their shells and June plums, whose green-mango-like flavour intensifies with a shake of salt. We crack open hot crawfish seasoned with salt, pepper and Scotch bonnets, from her charcoal grill. For dessert, we suck the creamy pulp from around the shiny black seeds of sweet saps (a.k.a. sugar apples). This local delicacy tastes like passion fruit, vanilla ice cream and pineapple, all rolled into one. This is the perfect prelude to our final culinary experience: we’re in Saint Elizabeth’s Parish, known as the breadbasket of Jamaica. Here, we strike tree pose in the alfresco yoga studio; we walk through orchards with Chef Dockery Lloyd, crunching rhubarb-like sorrel petals; and we sip banana daiquiris by the saltwater pool.

On our last day, we take a cooking lesson outside at the grill, waves breaking in the background. Hummingbirds hover close, seemingly as curious as us about how Chef transforms breadfruit into a dish like roast potatoes and the buttery flesh of ackee (Jamaica’s national fruit) into a dish like scrambled eggs. Eating these sides, with firm salt cod and tender callaloo greens, for my final breakfast in the morning sun—I decide it’s all enough to race back for. Reggae Marathon 2015, Anyone?

A Taste Of Romandie Tour

A Taste of Romandie

Day 1 – Tuesday 5 May 2015
Welcome to Switzerland
Your private transfer driver will greet you at the arrivals gate at Geneva airport and take you to Hôtel Suisse-Majestic in Montreux on the Swiss Riviera. We will have a Group welcome reception in order to meet fellow tour participants.

Day 2 – Wednesday 6 May 2015 (B, L)
Montreux
Today is a leisurely day. We will start with a walking tour of Montreux to learn of the local history, followed by a group lunch. The afternoon and evening will be open to enjoy optional tours and to discover local cuisine.

Day 3 – Thursday 7 May 2015 (B)
The Swiss Chocolate Train
Beautiful scenery and tasty, world-famous chocolate make for an unforgettable experience. We’ll board the Swiss Chocolate Train in Montreux; enjoy breathtaking views of the vineyards that surround Montreux and travel to medieval Gruyères; visit a cheese-making factory; go to Gruyères Castle; enjoy a local lunch on our own; transfer to Broc to tour the Cailler-Nestlé Chocolate Factory.

Day 4 – Friday 8 May 2015 (B, L)
Lavaux Wine Region
This is a day-tour of Switzerland’s premier wine area known as the Lavaux region – classified a UNESCO World Heritage site, with beautifully manicured terraced vineyards dating back to the 11th century and even back to the Romans. The Lavaux receives three doses of sun: direct sunshine, reflection from Lac Léman and additional heat from the stone walls of the terraces.

Day 6 – Sunday 10 May 2015 (B, L)
Val-de-Travers – Neuchâtel
Today, we check out of Hôtel Suisse-Majestic and take a leisurely drive to Neuchâtel. Before reaching Neuchâtel, we’ll visit a winery in Cressier, just outside of Neuchâtel for a tour and wine tasting. We will have lunch consisting of neuchâtelois specialties at a local restaurant. We will then go to Val-de-Travers to tour the unique Asphalt Mines and taste absinthe, a local “elixir” made from herbs that grow in the surrounding Jura Mountains and which had been outlawed for many years. After a short drive, we check in at Hôtel Beaulac in Neuchâtel, a waterfront hotel on beautiful Lac Neuchâtel with gorgeous views.

Day 7 – Monday 11 May 2015 (B, D)
Neuchâtel
Discover Neuchâtel on your own – see the historic Suchard Village; or go to Le Locle, a watch-making centre; or do some shopping. Return to the hotel for our end of tour banquet at the elegant Hôtel du Peyrou, where the chef will prepare a sumptuous dinner tailored for us.

Day 8 – Tuesday 12 May 2015 (B)
End of Tour
Tour ends after breakfast. After check-out, take a short drive to the Neuchâtel train station. The efficient Swiss rail company operates hourly train service to both Geneva and Zurich airports and daily service to many destinations in Europe.

What’s Included:

  • Private transfer from Geneva airport to Montreux hotel. A supplement will be charged for transfers after 7:00pm.
  • Private motor coach transportation during the tour.
  • Stay at the Belle Époque Hôtel Suisse-Majestic in Montreux .
  • Stay at the contemporary Hôtel Beaulac on Lac Neuchâtel.
  • Welcome reception at hotel in Montreux.
  • Private guided tour in Montreux.
  • Full-day tour to Gruyères: Travel on board the Chocolate Train.
  • Admission tickets and tours for: Gruyère cheese making, Cailler Chocolates, Château de Gruyères.
  • Tour-end banquet at the elegant Hôtel du Peyrou in Neuchâtel.
  • All other meals as outlined in the tour description.

Full-day wine tour of Lavaux region:

  • Privately escorted winery tours, cellar visits, wine tastings and commentaries,
  • Visit to the Swiss Wine Museum at the Château d’Aigle,
  • Visit to the Château de Chillon.

Full-day tour in Neuchâtel region:

  • Visit to Cave de Lauriers Cressier, winery tour, cellar visit, wine tastings and commentaries,
  • Asphalt Mines tour,
  • Absinth tasting.

What’s Not Included:

  • Air transportation.
  • Travel insurance.
  • Meals that not indicated in the Tour Itinerary above.
  • Pre- and post-tour extensions.
  • Personal expenses.

Price:

  • $3,599.00 per person, based on two people sharing a double occupancy room.
  • Single occupancy is available on a limited basis; the additional cost is $749.00.

Payments:
A deposit of $500.00 per person at time of booking is required to confirm the reservation. This deposit is fully refundable if cancellation is received before 1 September 2014.
Final payment is due by 1 December 2014.

Method of payment:

Preferred method of payment is Visa, MasterCard or American Express credit cards. Bank drafts are also accepted and must be payable to TierOne Travel and addressed to:
TierOne Travel

201 – 45 Bastion Square
Victoria, BC    V8W 1J1
Indicate that the payment is for
A Taste of Switzerland tour, May 2015

Terms and Conditions:
All prices are listed in Canadian dollars, per person, based on two people sharing a room unless otherwise indicated. Single
supplement is available upon request. Government taxes are included in the price but are subject to change.

Travel Documents:
It is mandatory to carry a valid passport when traveling to Europe. A valid passport’s expiry date must be at least 6 months beyond the return date to Canada. The name provided for your registration must be your legal name, as it appears on your passport.

Contact and Booking Instructions:
For general information and to book, please contact:

Gerry Delval, TierOne Travel
Gerry@TierOneTravel.com