Hi Biznagueros,
What a great time we had in Australia - our 'a taste of spain ... in melbourne' weekend was definitely the highlight! Not only did we have a private audience with Elena Arzak of 3 Michelin-stared Arzak Restaurant in San Sebastian, but we indulged in great tapas at Bar Lourinhá, tasted a range of sherries from Spain's 'sherry triangle' AND had an incredible 8 course degustation at MoVida Aquí (and met Frank Camorra)! Check out the photos on facebook.
Since being back in Spain, we have done the 'secrets of southern spain' tour (a private tour just for 2) and Casey has spent the last week in the beautiful Priorat region of Catalunya preparing for this year's MoVida trip in September (bookings now being taken). But the most important information you'll find in this newsletter is that we're giving 2 lucky people a $500 shopping voucher!!
Anyway, we're getting ready for Semana Santa (the holy week of Easter), followed by all the April festivities so we'll leave you to read the rest of this newsletter ... Enjoy!
 FREE $500 shopping voucher for the last 2 spots on Spanish Soirée ...
We only have 2 spots left on our Spanish Soirée trip in June and so we've decided to give those 2 lucky-last people a $500 shopping voucher to spend here in Spain!! Yes, we've definitely gone a little 'loco', but what a great idea!
So, if you would like to join 8 other divas to sip cocktails at sunset, cook with local chefs, take flamenco dance lessons, tour underground champagne caves and go behind the scenes in gorgeous Spanish fashion boutiques to spend your $500 voucher, then you have to take advantage of this special offer NOW!
To get your $500 voucher, you need to book now - but HURRY, this offer is only valid for 2 lucky people!
 Would you love to travel through Spain and do exactly what you want to do?
We specialise in designing private trips for intimate groups, so why not get a group of friends and family together and we will plan your ultimate Spanish holiday.
Regardless of how big or small your group is, we will combine your wishlist and budget with our intimate knowledge of Spain to create a unique holiday just for you and your group.
Have a look at some of our past itineraries to give you an idea of the sorts of activities we do and the places we visit and then grab your friends to start planning your Spanish escape!
 FEATURE REGION: Priorat in Catalunya
In preparation for this year's MoVida trip with Frank Camorra, Casey spent last week in the Priorat region of Catalunya (about 2 hours to the south west of Barcelona).
This is a very undiscovered winery region peppered with little towns that are not only known for exceptional wines, but delicious olive oil, hazelnuts and almonds too (you've never tasted anything as good as these!). Being just a 2 hour drive from Barcelona, it is the perfect escape for those who are looking for something a little off the beaten track.
If you love great wine, traditional Spanish food, beautiful scenery and indulgent accommodation, then we recommend the Priorat!! Contact us if you would like us to organise your trip to the Priorat (or any other for that matter!)
 RECIPE OF THE MONTH - Crema Catalana
To continue our Priorat theme, this month we thought we would share a recipe for Crema Catalana. This is the traditional dessert of Catalunya and Casey is convinced that she had the best Crema Catalana EVER in a little restaurant called 'El Racò del Priorat'.
What you’ll need (for 4 people): 6 egg yolks, 6 tablespoons of castor sugar, 1/2L of milk, 1 level tablespoon of cornflour, 1 cinnamon stick, 4 tablespoons extra of castor sugar and ground cinnamon to decorate
Put the milk in a saucepan with the cinnamon stick and bring just to the boil (making sure it doesn’t stick to the bottom). Remove from the heat and discard the cinnamon stick. Beat the egg yolks with the castor sugar (the 6 tablespoons) and the cornflour in a separate bowl. Whisk the warm milk mixture into the egg mixture. Return to the saucepan and the heat, stirring continuously so that it doesn’t stick. When the mixture coats the back of a wooden spoon, remove from the heat. Divide the mixture into ramekins and leave to cool in the fridge overnight. Before serving, sprinkle the cinnamon and the sugar on top and with a kitchen blowtorch, heat the top until it becomes a toffee-brown colour. If you don’t have a blowtorch, you can use the grill - but be very careful not to burn them.
Well, spring has sprung here in Southern Spain so we're off to soak up the sunshine - in the meantime, keep up to date with everything happening via Facebook or Twitter and feel free to pass this newsletter on to anyone you think may be interested!
Saludos,
Casey, Tessa and the biznaga team.
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