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To order a brochure visit o order a brochure visit o order a brochure visit exodus.co.uk/brochures exodus.co.uk/brochures exodus.co.uk/brochures Join us @exodustravels Join us @exodustravels Join us @exodustravels 9640 • www.exodus.co.uk 9640 • www.exodus.co.uk 9640 • www.exodus.co.uk Food Food Food ADVENTURES ADVENTURES ADVENTURES 2016-17 EXODUS.CO.UK 2016-17 EXODUS.CO.UK 2016-17 EXODUS.CO.UK Food adventures Food adventures Food adventures with a difference with a difference with a difference >> Cookery classes with local chefs >> Quick & delicious city street food >> Cook your own curries >> Cookery classes with local chefs >> Quick & delicious city street food >> Cook your own curries >> Cookery classes with local chefs >> Quick & delicious city street food >> Cook your own curries AN EPIC AN EPIC AN EPIC VIETNAMESE VIETNAMESE VIETNAMESE ADVENTURE ADVENTURE ADVENTURE PLUS PLUS PLUS >> Traditional Vietnamese recipe inside >> £100 OFF your next adventure >> Traditional Vietnamese recipe inside >> £100 OFF your next adventure >> Traditional Vietnamese recipe inside >> £100 OFF your next adventure 09/10/2015 11:31 09/10/2015 11:31 09/10/2015 11:31 A Taste For Adventure Food is is not simply fuel. It’s an excuse for friends and family to gather together, a celebration of regional idiosyncrasies and specialities; it is is part of our cultural identity. For real food-lovers, what better way to discover the best delicacies and dishes the world has to offer than to break bread with the locals, see where the best ingredients are sourced, and even try learning the recipes? Exodus Travels is is proud to introduce a new range of food adventures for 2016. We’ve started with some fresh ideas, added a handful of cookery classes, several large dollops of traditional culture, squeezed in some trips to local markets, and finished it all all off with an experienced guide with a passion not only for their country, but for their cuisine as well. It’s a recipe that will give you a real taste for adventure. Exodus has has been creating unforgettable adventures for for over 40 40 years. Now with more more than than 500 500 trips to to to over 90 90 countries, 97% 97% of of of our our clients would recommend us us to to a friend. friend. Something we we are are very very proud of. of. Sicily Food Adventure ENJOY WORLD FAMOUS SICILIAN FOOD WHILE DISCOVERING THE REGION’S BEST HERITAGE SITES Gooey arancini (fried balls of of rice stuffed with cheesy yumminess), chunky slabs of panelle (Sicilian fritters made from gram flour) and and heaped sfincione (the original deep-pan pizza): the streets of of Palermo’s markets are heaving with snackable, munchable finger food. But But forget simply eating, roll up your sleeves for hands-on cookery classes with local chefs in Trapani, see the process at at a deservedly-famous chocolate factory, and wash it all down with wine tastings. >> Find out more at exodus.co.uk/trip/ady Northern India Food Adventure SET YOUR TASTEBUDS ALIGHT WITH INDIA’S CULINARY AND CULTURAL DELIGHTS Who Who can can think think of of India India without without a a hunger hunger pang, pang, with with aromatic aromatic spices spices in in fragrant fragrant curries, curries, slow slow cooked cooked marinades marinades and and speedy speedy samosas samosas served served on on street street corners? corners? We We dive dive right right in, in, in, from from delectable delectable lunches lunches representative representative of of of India’s India’s many many regional regional variations, variations, to to cookery cookery demonstrations demonstrations and and classes. classes. All All All against against the the backdrop backdrop of of of Rajasthan’s Rajasthan’s exceptional exceptional architectural architectural and and natural natural beauty. beauty. Try Try thali thali – – a a taste taste sensation sensation of of of many many little little dishes dishes designed designed to to hit hit all all six six flavours of flavours of sweet, of salty, sweet, bitter, salty, sour, bitter, sour, astringent (light) astringent (light) and pungent and (spicy) pungent – (spicy) served – with served with a heap a heap of of fluffy of fluffy rice. rice. >> >> Take me Take me there... exodus.co.uk/trip/akc there... exodus.co.uk/trip/akc 0140-Mini 0140-Mini 0140-Mini Magazine Magazine Magazine -- - Food- Food- Food- 11.indd 11.indd 11.indd 3-4 3-4 3-4 09/10/2015 09/10/2015 11:31 09/10/2015 11:31 11:31 Food Adventures Mini Brochure Exodus Travels 6 page A5 mini brochure to introduce the concept of food adventures to Exodus clientele. Key Roles »» Initial concept development through to final design layout and pagination »» Source images and colour correction »» Proof reading, including pre-press and time management Pho Recipe Exodus Exodus Leader Leader Phuong Phuong Tran Tran shares shares a a recipe recipe from from a restaurant restaurant in in Hoi Hoi An An for for Pho, Pho, a a classic classic Vietnamese Vietnamese noodle noodle soup soup dish… dish… Software: »» Adobe Acrobat Pro »» Adobe Illustrator »» Adobe Indesign Good Morning Vietnam Located in in the South China Sea, this is a country of dramatic seascapes, verdant countryside and buzzing, neon-hued cities all mixed with vibrant flavours that will reawaken your taste buds. Experience it it it all on our Vietnam Food Adventure! Red hot hot chillies and oodles of of noodles lure culinary enthusiasts in, in, in, whilst colonial history lingers in in the scent of of of freshly baked baguettes being sold from bicycles. Most street food can can be be be tailored to to to your taste buds: add your own salty fish fish sauce; turn up up up the the heat with red hot chillies; or or lift the the the flavours with a a dash of of of citrus and piles of of of fresh herbs. We celebrate Vietnam’s famous freshness from plant to to plate with with a a cycle cycle ride ride round the the herb village of of of Tra Tra Que, get get a taste for for for home cooking on on on the the Mekong Delta, and and enjoy a candlelit seafood dinner floating on on on the the calm calm waters of of of Halong Bay. >> >> >> Take Take me me me there... there... exodus.co.uk/trip/alc You’ll need: How to: to: Serves Serves 4 as as a main main to 1. Bring 2.5 litres of of stock to to the boil, ∙ 2.5 litres of good beef stock (shop bought or you can make your own!) add star anise, cardamon, cloves, fish ∙ ¼ piece of of a star anise sauce, grilled grilled onion onion and and ginger. ginger. ∙ 1 black cardamon pod 15 2. Simmer for 15 minutes. Strain well through a fine ∙ 1 cinnamon stick, 4cm to ∙ 2 cloves muslin cloth and return stock to the heat. ∙ 1 tblsp fish sauce 3. 3. In In a a small basket heat heat bean sprouts in in in hot hot water water for for 30 30 ∙ 50g ginger piece, skin on, grilled seconds, place even amounts on on 4 4 small small side side plates with with ∙ 1 white onion, peeled and grilled coriander leaves, some basil leaves, shallot and papaya ∙ 2 cups bean sprouts ∙ 500g flat thin rice noodles pickle and a a lime wedge as as accompaniments. ∙ 350g of cooked beef fillet cut thinly in 4. Heat rice noodles in hot water for 30 seconds, strain well and into slices ∙ ½ cup spring onion curls place into 4 bowls. ∙ 1 tblsp peanuts, ground finely 5. 5. Heat beef fillet slices for for 3-5 seconds in in in the the same water and and ∙ 1 tblsp Chinese coriander, shredded divide slices among the bowls, ladle over hot hot broth and and garnish ∙ 16 spring onions, white part only with spring onion curls, shredded coriander and and peanuts. ∙ ½ cup Thai basil leaves ∙ 2 tblsp shallot pickle 6. 6. Serve each bowl with side plate of of accompaniments. ∙ 2 tblsp sliced papaya pickle ∙ 1 lime quartered 7. 7. Enjoy! Still not sated? Here are a few more of our favourite foodie destinations, good for for a a little little indulgence: Loire Gastronomic Classic Classic Thailand Thailand Self-Guided Cycling Expect Expect deliciously deliciously fresh fresh Thai Thai Sample outstanding local local cuisine cuisine ingredients ingredients & & enjoy enjoy a a cooking cooking & visit visit the the finest finest Chateaux Chateaux in in France. France. course course in in in Chiang Chiang Mai. Mai. >> exodus.co.uk/trip/lhg >> exodus.co.uk/trip/lhg >> >> exodus.co.uk/trip/aoe exodus.co.uk/trip/aoe Discover Discover South South Korea Korea Chianti: Chianti: Walking Walking & & Wine Wine Taste some Taste of some the of world’s the most world’s Learn most about Learn and about and wine-taste wine-taste underrated cuisine underrated & cuisine enjoy a enjoy local a local Tuscan & Tuscan Italian & wines Italian at wines at at cooking class. cooking the class. the Wine Wine School. School. >> exodus.co.uk/trip/aod >> exodus.co.uk/trip/aod >> >> exodus.co.uk/trip/tdc >> exodus.co.uk/trip/tdc 0140-Mini 0140-Mini 0140-Mini Magazine Magazine Magazine -- - Food- Food- Food- 11.indd 11.indd 11.indd 5-6 5-6 5-6 09/10/2015 09/10/2015 11:31 09/10/2015 11:31 11:31
EUROPE • BOSNIA AND HERZEGOVINA EVAPI WITH AJVAR flatbreads filled with grilled meat & red pepper sauce SERVES 4 PREPARE 45 minutes (plus chilling and cooling) COOKING about 40 minutes evapi 250g lean minced beef 250g minced pork 2 cloves of garlic, peeled and crushed 1tsp smoked paprika 1 egg, beaten 1 slice of bread, made into crumbs ajvar 4 red peppers 1 aubergine 3 cloves of garlic, peeled and chopped Juice of 1 lemon 2tbsp olive oil Salt and freshly ground black pepper to serve 1 onion, peeled and very finely chopped 1tbsp finely chopped flat leaf parsley Juice of 1 lemon 4 flatbreads, warmed Soured cream Paprika, to dust Pickled guindilla peppers Lemon wedges 14 Europe • Dishes Considered a national dish in Bosnia & Herzegovina, the cevapi are made from minced meat, which can be beef, lamb, pork or a mix of two, and flavoured with paprika and garlic. The meat mixture is then shaped into fat sausages, which are cooked on a griddle until brown. They are served on flatbreads with ajvar, a flame-coloured roasted red pepper sauce, and topped with pickled peppers and soured cream. Prepare the cevapi ahead and chill them in the fridge for several hours or overnight before cooking, so they have time to firm up. method To make the ćevapi, mix the minced beef, pork, garlic and paprika together in a bowl. Stir in the egg and breadcrumbs until the mixture sticks together. With damp hands, shape into 8 thick sausages. Put them on a plate in a single layer, cover with cling film and chill in the fridge for several hours or overnight. To make the ajvar, line a grill rack with foil and lay the peppers and aubergine on it. Grill until the vegetables are scorched all over. Remove from the grill, wrap the foil around the vegetables, folding over the edges to make a tightly sealed parcel, and leave to cool. Once cold, open the foil, strip off the skin from the peppers and remove the stalk and seeds. Peel the aubergine and discard the stalk. Put the peppers, aubergine, garlic, lemon juice and olive oil in a food processor and blend to a coarse purée. Season with salt and pepper. Mix together the chopped onion, parsley and lemon juice and spoon into a small bowl. Cover with cling film and chill in the fridge until needed. When ready to serve, heat a ridged grill pan until very hot and cook the ćevapi for 10-15 minutes until cooked through, turning them so they brown all over. Warm the flatbreads in the oven. Heat the ajvar or leave it cold, as you prefer, and spread some over the warm flatbreads. Top each with two ćevapi, a spoonful of soured cream dusted with paprika and some of the chopped onion mix. Accompany with guindilla peppers and extra lemon wedges to squeeze over. Exodus Travels 'Taste of Adventure' Cook Book Exodus Travels 32 page hard copy cook book. Encourage and inspire consumers to explore food and travel adventures. Key Roles: »» Initial mood board and design concepts through to final design including pagination, page templates and style sheet »» Photo brief to photographer »» Layout, proof-reading, type setting and visual Problem solving »» Pre-Press, proof reading and colour correction of images A TASTE OF ADVENTURE It all began in 1974 with two men and one dream: The desire to travel to far-flung parts of the world, interact with local people and learn more about the amazing planet we all share. Back then it was 21 week overland So, how do we do things now? Well a great expeditions on huge, rugged 12 ton trucks holiday is like a great meal, it starts with headed on the hippie trail to Kathmandu, and good quality ingredients – and certainly no powdered desserts! beyond. Veteran overland leaders will happily spend hours swapping stories of on the road We seek out new and interesting destinations, disasters, of trips that overran in length by or find an innovative way to rediscover five weeks, of being ambushed in Sudan on somewhere we know well. We start by Christmas day and various versions of getting combing the different highlights of a region – mired in mud. All whilst being fueled by architectural masterpieces, scenic viewpoints, butterscotch Angel Delight. historic hotspots. To this we add a generous dollop of local knowledge from our awardwinning guides, carefully crafting our precise The world has changed a lot since those days. Nobody back then had smart phones, timings to avoid the crowds and get the place DSLR cameras or worried about the WiFi to ourselves. Throw in a dash of activity, from gentle walking to iconic treks, easy riverside password – even the fax machine was yet cycling to hardcore ascents, kayaking or to be invented. It’s fair to say in that time canyoning, or meandering round the local Exodus has grown up a bit too, and our market or souk. Finally we season liberally definition of adventure has evolved with us. with little, off the beaten track touches – the But the one thing that remains, and has never best back alley gelateria, the secret garden We don’t spectate, we participate – whilst always being mindful of the impact we have on the places we visit. When you travel with us, you get a taste of authentic travel. It could be staying the night in a historic Japanese ryokan, a Mekong Delta homestay or a 16th century castle in rural Catalonia. It could be meeting a local artisan cheesemaker in the Bosnian mountains, visiting a woman’s argan oil cooperative in Morocco or dancing the night away in a tiny Cuban taverna; it’s about real insight into a culture, away from the main tourist drag, and giving you opportunities and memories you wouldn’t find elsewhere. These are carefully crafted adventures that take you away from the ordinary and into the extraordinary, whether it’s a long weekend escape to satisfy your cravings or a longer, Your Adventure, your way... For one person it’s seeing a jaguar in the wild for the first time, or walking to a tiny mozzarella factory on an Italian hillside. For another it’s summiting Kilimanjaro at dawn, or cycling through a Nepalese pine forest to find a panoramic view of the Himalaya. Exodus has been creating unforgettable adventures for over 40 years. Now with more than 500 trips to over 90 countries. Met et et aliam faceat eum dolores diossimpore nis et remporibus, nos atas il int diossimpore nis et, nos atas il int et estio dolorepres dolo beatemque aut laut voles alibus accus, est, qui cus etur arci 97% of our clients would recommend us to a friend. Something we are very proud of. EUROPE drinks NORDIC GLÖGG mulled wine APEROL SPRITZ classic Italian aperitif FRAPPÉ Greek iced coffee SIMA Finnish lemon soda NORDIC GLÖGG mulled wine SERVES 8-10 PREPARE 10 minutes (plus infusing time) After a day spent on the ski slopes or on a cold winter’s night, Scandinavians like nothing better to keep out the chills than a steaming cup of glögg. This mulled red wine is infused whole spices and orange zest and served warm, with maybe a slug of vodka or aquavit added at the end. This would be a perfect drink to serve at a festive party or gathering. ingredients 1 bottle of red wine 2 sticks of cinnamon Small knob of root ginger, fresh or dried 2tsp green cardamom pods 12 whole cloves 1 star anise EUROPE • SWEDEN Strips of fresh or dried orange peel 75g caster sugar 2tbsp raisins Vodka or aquavit, optional method Pour the wine into a large saucepan and add all the spices and the orange peel. Add the sugar and heat until bubbles appear on the surface of the wine but don’t let it boil. Remove the pan from the heat and leave the wine to infuse for 1 hour or longer. When ready to serve, reheat the wine slowly until just below boiling. Divide the raisins between serving mugs and pour over the hot wine, adding a splash of vodka or aquavit first for an extra kick, if you wish. Strain out the spices and orange peel or leave a few pieces in each mug, as preferred. Software: »» Adobe Acrobat Pro »» Adobe Photoshop »» Adobe Indesign changed, is our vision and passion for travel. Put simply, it’s in our DNA. most people miss, the quirky little shrine that doesn’t get mentioned in the guidebooks. in-depth immersion in an entirely new culture, and, of course, cuisine. Our Tip! Don’t let the wine boil hard or you’ll drive off the alcohol! 10 About Exodus About Exodus 11 Drinks • Europe 33
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