Active Gourmet Holidays
Active Gourmet Holidays

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February News from Active Gourmet Holidays

 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!

Active Gourmet Holidays is delighted to celebrate over 13 years in the culinary travel business. We are pleased to offer reduced prices on many of our fabulous cooking vacations and active tours for 2015. Please let us know your desired destination and we will make the best recommendations. 

Our February recipe comes from the Northern Loire of France, a delicious wild mushroom soup. Check out our "French Cookery Classes" tour where you can learn this and more.

We are very excited to offer a tremendous new tour in Italy called "Charming Abruzzo" as well as a new tour in Crete called "Cretan Delights". Please see below for details.




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For more information on specific tours or pricing, please email 

Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at

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Feb 2015 AGH News - Charming AbruzzoNEW!
 Charming Abruzzo 
Abruzzo, Italy - 6 nights

Available June, July, September  - Sunday to Saturday

Southern Italy is one of the most beautiful areas of Italy. During this six night culinary and exploration tour you will get to known this incredible region through its cuisine, its people, its landscapes and its traditions. During the week you will have the unique opportunity to visit the local "fishing houses" located on the Adriatic Sea. You will meet a native fisherman and his family and enjoy a delicious meal with them. Although a moutainious region, you will have the chance to discover the mountains and ocean, returning home with memories that last a lifetime.

Feb 2015 AGH News French Cookery ClassesFrench Cookery Classes
Northern Loire, France - 5 nights
Available April to June, September to November
Located one hour and 40 minutes from Paris, the Mayenne region in the Northern Loire of France provides you with a magical setting for your French cooking vacation. Learn cooking techniques using the beautiful foods of this exquisite region. You will stay in a renovated farmhouse and will experience fun, informal and inspirational classes taught in English with no more than four guests to one chef so everyone gets the personal attention they require, regardless of your skill level, with extensive hands-on time in the kitchen.

Feb 2015 News - Cretan Delights

NEW! - Cretan Delights
Crete, Greece - 6 nights  
Available April to October


Cretan cuisine is amongst the healthiest diet in the world. Through this six night cooking vacation you will hone your skills in the kitchen through hands on cooking lessons, learning seafood, casserole, meat, veggie dishes and more. Stay in a 150 year old lovingly restored Cretan stonehouse which is surrounded by breathtaking views, an unspoiled landscape of rolling hills, olive groves and vineyard valleys, located only 15 minutes from Heraklion City and 20 minutes from the airport.

 Read more: Cretan Delights


 Client Testimonial 

BELLA SICILIA!      Feb 2015 News - Client - Bella Sicilia

 "I had the most fantastic time in Cefalu, it exceeded all of my expectations. The hosts were just fantastic and made me feel like one of the family, which made my trip just that more special because of them. The day trips were great and were exactly what I initially hoped I would do. I got to see, taste and experience the real Sicilian culture. Thank you so much to you and your team at Active Gourmet Holidays, it was an experience of a life time and I couldn't fault any part of it. Kindest regards

Susie H., Australia




Ingredients (Serves 4 to 6)

800ml (3.5 cups) chicken stock
400g (14 oz.) mixed wild mushrooms
500g (17 oz.) button mushrooms
4 onions
50g (3.5 T) butter
bunch fresh thyme
2 sticks celery
½ leek
3 cloves garlic
100ml (3.5 oz.) fromage frais or double cream
2 drops truffle oil

Feb 2015 AGH News - Recipe


1. Slice onion, leek and celery (when you have chopped the leek, wash well and strain in a colander to remove any grit), heat a heavy based saucepan, add a tablespoon of vegetable oil and a knob of butter and cook the onion, leeks & celery over a medium heat until cooked but not coloured.

2. Chop the garlic and mushrooms and add to the saucepan, continue to cook until the mushrooms are soft. 
3. Add the chicken stock, bring to the boil and then simmer gently for 20 minutes.

4. Add the fromage frais or double cream, and liquidise until smooth.

5. Pass through a large fine meshed sieve using the back of a ladle to push the soup through, until all the soup has passed through the sieve. Discard the small amount of pulp left in the sieve, and be sure to scrape the bottom of the sieve to get all that goodness! Season to taste with salt & pepper, and truffle oil if you have it.

Serving Suggestions

Perfect for a winter lunch or a smaller portion as a starter. Serve with fresh crusty bread & butter.

Advanced preparation

Can be made a couple of days before and kept in the fridge in an airtight container.




Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Skype: active.gourmet.holidays 


"Dear Jo-Ann - We just had the most amazing week. It was everything we could have hoped for and more. We are already planning a "make your own pasta party" at our house to introduce friends to the very unique flavours we tried and made! Jo-Ann, the others who came through Active Gourmet - Ed, Cathy and Kelly were all very complimentary about the service they had received from you, as were we. I was hugely impressed with your immediate attention to every detail and I will certainly recommend friends to your website if they are considering similar trips to ours." - Joneen and Ray S., Auckland, New Zealand

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