Our photography holiday has been featured in the January 2016 issue ‘top 10 world photography holidays to book’.
2014: We’ve been awarded a certificate of excellence.
In August 2011 The Times chose our Photography Holiday in Essaouira for their prestigious monthly photography competition.
In February 2012 Peter and Yvette, the two lucky winners, came to Morocco for their photography course and spent a week learning the techniques of digital photography as well as enjoying a week’s holiday in the sun.
Our courses are proving popular with more people booking with us year on year, so check the website for available dates for both photo holidays and tours. Essaouira is a wonderful location offering a relaxed seaside location, charming medina and a host of activities such as horse riding, cycling, quad biking and yoga.
Lifestyle magazine reviewed us in 2010 and this is what they had to say:
“Darren’s aim is to guide you through series of digital workshops to teach you how to get the best from your camera. I think many of us are guilty of having a ‘button’ that we have no idea of what it does when it fact it could make all the difference. Here on this course you really get to grips with the equipment…
…”Darren will train your eye so you start to produce images that stand up to the scrutiny of public exhibition. You can read more about the technical aspects of the course on the website but what I simply adore about this trip is the opportunities to disappear into the crowds and sounds and to return with new skills and memories to last a lifetime”.
Cooking with photography is in the news. Our combined week of both has been quietly gaining rave reviews. Kate enjoyed her week in May 2012 and the same month we were approached for a cooking feature.
Chaat, the monthly publication from the British Curry Club included a feature on Moroccan spices for August 2012, with a fish recipe from us.
Ingredients: 2 sliced carrots, vegetable oil, 5 garlic cloves, 1 kilo of sardines, green olives, lemon, 2 tomatoes, 2 small peppers red and yellow, 1 chilli, Tagine pot.
Preparing the kefta:
Extract the meat from the sardines and place in a mixing bowl with: a tea spoon of ras hanout, 1 desert spoon of the fish mix spice, 1 desert of cumin, 3 spoons of coriander, 3 crushed garlic cloves, 2 small spoons of vegetable oil. Add a pinch of paprika, some lemon juice and chilli paste to taste. Finally mix altogether and make small balls.
Add the carrots, 2 cloves of garlic and one spoon of vegetable oil and simmer on a medium heat for 3 mins with the Tagine lid on. Add a pinch of the spice ras hanout followed by a pinch of the fish mix spice, 1 desert spoon of coriander, 1 desert spoon of lemon zest and 3 desert spoons of grated tomato. Leave for another 3 mins with the Tagine on top. Add the fish balls and leave for 1 minute with the lid on before adding 1 grated tomato. Place one top – slices from one scorched pepper + slices from one tomato + green olives + lemon slices + one chilli. Simmer for 30 mins.