Enjoying the quiet life in NZ

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Well – what a difference 6 weeks makes! I hope you're all safe and well and enjoying life in your bubbles. While this is not what we had planned for 2020, it just goes to show you never know what's around the corner and a positive attitude and resilience always come in handy. With that in mind, this newsletter is remarkable in that there is a complete absence of references to pestilance, lockdown or pecuniary ruin. The language is chosen for its escapist, uplifting and joyful qualities. Read on!

My next scheduled tour is to Puglia in September. We have our fingers crossed, but will have to wait and see. For those of you booked with me this year, my message is to encourage my lovely clients to defer and postpone rather than cancel. Cancellations affect everyone in the tourism chain, right down to the lady making chapatis on our street food tour. Guests who wish to defer to 2021 have the option to transfer to any tour in 2021, should another time / destination better suit. Dates for my 2021 tours are below:

Vietnam – 27 March - 6 April 2021
Marrakech  – 30 May - 6 June 2021
Basque Country – 26 June - 3 July 2021
Puglia – 29 August - 5 September 2021
Portugal – 12 - 18 September 2021
North India – 9 - 19 October 2021
Rajasthan – 26 October - 4 November 2021

During lockdown I have been making uplifting videos which I am posting on Facebook, Instagram and my YouTube channel. I talk about anything I feel like – fashion, story-telling, cooking demos, agony aunt, singing. The point is to stay in contact, have a laugh and marvel at the fact that a woman would put on full make-up and a ball gown all on her own to teach people how to cook chips. And then walk around the neighbourhood in jandals and false eyelashes. So check out my channel and make sure you subscribe. Also, here's a link to my interview with Dish magazine.

Peta’s Fattoush 

This is the most delicious, crunchy salad.

Ingredients: (serves 6)
2 stale Turkish flatbread or naan (about 250g)
3 large tomatoes diced (/380 g in total)
100 g radishes, thinly sliced
3 Lebanese cucumbers peeled & chopped
2 spring onions, thinly sliced
15 g fresh mint
25 g flat-leaf parsley, coarsely chopped
2 cloves garlic, crushed
3 tbsp freshly squeezed lemon juice
1/4 cup olive oil, plus extra to drizzle
freshly ground sea salt & black pepper
1 tbsp sumac to garnish (optional)

Method:

  • Tear the bread into bite-size pieces and fry in olive oil on each side till golden. 

  • Place in a large mixing bowl, add the rest of the ingredients, toss and serve.

  • Sprinkle extra sumac on if you like.


Hopefully you've found some silver linings in the last month  – I've enjoyed finally getting to know my neighbours, walking in the middle of the road and the bar opening at whatever time I feel like it. Oh and of course the lockdown memes and lols. 🤣🤣 Sending love and virtual hugs.

Peta