Having started off her culinary love affair in Paris with her restaurant 'Rose Blues' in the 5th arrondissement, Peta returned to New Zealand ten years later to teach, cook and write. 'Fête Accomplie', the first book about life in Paris with recipes, is also the first of her eight gastronomic travel books written about North Africa, France, New Zealand, Ireland and Vietnam. The most recent book is called 'French Toast' and I am thoroughly enjoying reading it right now!!

Peta has been presenting the prime time television travel/food shows 'Taste New Zealand' and 'Taste Takes Off' for ten years, and in 2006 did a food segment on a new TVNZ show 'House & Garden'.

Peta was born and bred in Auckland, a stunningly sparkling port city where she still lives but travels extensively researching books and filming her series. She is a member and judge of Slow Food and is proud of the fact that she lives in one of the cleanest, most beautiful countries in the world.

Mas Bonnafoux is a 17th century farmhouse set in its own two hectare grounds on a commanding site dating back to Roman times, and close to the celebrated market town of Uzès. To the south, the Mas overlooks a peaceful valley strewn with vineyards, fruit trees and native woodland and on to the Arque, a 9th Century Knight's Templars' fort. To the north, the land falls away across woods to the last ramparts of the Cévennes Mountains. With its colonnaded terraces, large pool and luxurious accommodation, Mas Bonnafoux is the perfect place to soak up the style and culinary pleasures of the region.

Your gastronomic experience takes place in the medieval market town of Uzès, nestled between the Mediterranean, the fertile plains of the Rhône delta and the Cévennes mountains. All the great ingredients are here – olives, in their myriad disguises; sages, rosemaries, saffrons and thymes mingle with garlic, citrus and North African harissa. The market overflows with live prawn and trout, huge tuna amidst schools of rock fish; great baskets of oysters, moules and divine little tellines; roe-buck, hare, partridge and sanglier come from the sacrosanct chasse; lamb from the Causses, toro and red rice from the Camargues; terracotta bowls full of ratatouilles, tapenades, brandades, anchoyades, 30 types of olive… charcuterie of every form, smoked duck’s breast, truffles, fennel, fresh figs, preserved lemons, cêpe, chanterelle and girole mushrooms, almonds, and of course the specialty of the region – their fabulous Pélardon goat cheeses at every stage of maturity.

The cuisine itself is typically southern: robust, rustic, a culinary celebration of this beautiful harsh region, where searing summers flow from abundant springs into turbulent autumns, and glistening chill winters. Local recipes reflect tradition; respect for the land and honest, seasonal produce.

Your week is a sensuous and varied journey through all that makes the South of France such a legendary destination, with plenty of time for relaxation and souvenir hunting.

Sample Itinerary

Day One Arrival, orientation and welcome Provençal feast.

Day Two In the morning, a cooking class to create a Grande Aïoli, eaten with the fingers and washed down with local rosé for lunch at the Mas and in the afternoon, hands-on dégustation at a local award-winning winery. Spend the evening Master class and dinner with head chef at the famous Trois Salons Restaurant in Uzès.

Day Three Morning cooking class preparing brandade (salt cod purée) for lunch and the accompaniments for the evening’s Mechoui - North African lamb on the spit - at the Mas. The day ends with a visit to a local Truffier.

Day Four Spend the morning at Uzès Market shopping, followed by lunch at Terroirs café in the main square. Relax in the afternoon and have some time to yourself before dinner prepared by a guest chef.

Day Five We spend the day in the Camargue, France’s Wild West - sampling the cowboy life and the local food. In the evening you’re free to explore.

Day Six Cooking class preparing a large and varied basket for our picnic at the Pont du Gard. After which we return to the Mas for a farewell dinner party with the friends we have made from the course and local entertainment!

Day Seven Special breakfast and short cooking lesson, goodbyes and presentations, late morning transfer to Nîmes.

Terrines: When you are making terrines the two big secrets are lots of fat and lots of salt and drink lots of rosé wine while preparing them!

 

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