Christmas Greetings
This year has been the most challenging year in Odyssey's history. I would like to take this opportunity to thank our Alumni for their continued support and loyalty in 2009. Best wishes for the festive season from all the staff at Odyssey Travel. We hope your celebrations are happy, healthy and safe and we look forward to working together with you in the New Year and beyond. Happy Ed-Venturing in 2010!

Denis Simond | CEO

Odyssey Evaluations
Odyssey Travel remains mindful of the needs of participants. We would like to thank all Odysseans who take the time to complete program evaluations. Your efforts are appreciated and greatly valued. All evaluations go directly to Chris Hundleby, our Operations Manager, who reads them all. The results are then tabulated by the Ops team and suggestions for program enhancements are reviewed by Sue Ross, Manager - Travel Services, with an eye to the constant improvement of our programs.You may have also noticed that some of the comments made on the evaluation forms are used in our catalogues or on the Odyssey Travel website.

Odyssey Travel Seminars
We have recently completed our travel seminars throughout Australia and New Zealand. A sincere thanks to all the presenters involved for their time and effort. It is disappointing to note the high number of participants enrolled but did not attend the presentations. We are always interested to hear from our participants on how you feel we may improve our presentations. Please email your suggestions to a.cristiano@odysseytravel.com.au .

Vanillekipferl - the Austrian Christmas Cookie

Ingredients:

• 180g butter
• 70g shelled & ground almonds
• 50g sugar
• 2 egg yolks
• 210g plain flour

Quickly mix all the ingredients to a short-crust dough and leave it in a cool place for one hour. Roll out the dough to a thickness of about 1cm before cutting into small pieces and forming crescent-shaped cookies.

Place the cookies on an ungreased baking tray and bake at a moderate temperate (200°C) for around ten minutes or until a light brown colour. Mix icing sugar and vanilla sugar together, and then toss the hot cookies in the mixture. Store the cookies in a sealed tin for several days for them to become crumbly.

Recipe courtesy of the Austrian National Tourist Office

Enrolments Closing Shortly

• Japanese Ed-Venture
• Turkey
• Provincial France
• Portrait Painting

New Programs in 2010

• Winter's Tale of 3 Cities
• Enquire about our Christmas Cruise to Melanesia in 2010