To book your spot on the next Drink and Draw click here

From photography, to truffle hunting, to picnics in the hills, to bbq’d spaghetti, to drunken dancing on an Italian farm… this holiday had it all!

Read more about our Photography Holidays in Italy here

Would Gary Lineker not bother warming up before a game? Would Jeremy Bates forget to do a few squat thrusts before going on court? Would Chris Akabusi launch straight into a 100 meter sprint? Of course not!

It’s imperative that all budding snappers practice regular shutter finger exercises. Not only will this reduce the rise of injury, it will also radically improve you photos.

Apparently David Bailey does 250 finger flexes every morning before breakfast…

Here are a few snaps from our recent photography holiday in Marrakech. There was dancing, there was mule riding, there were cooking lessons and there were several early evening G&Ts! Our next Photography Holiday in Marrakech is 24 – 31 October. Click here to read more…

During our last holiday to Marrakech, Abdul, the head chef at our riad, showed us how to make a delicious Kofta tagine. It only takes 15 mins and it will impress your friends no end…

Serves 2 hungry people or 3 slightly peckish people or 4 people who have already eaten, who tend to be quite greedy.

Ingredients:

• Garlic (1 clove)
• 2 eggs
• Parsley
• Olive oil
• 4 Peeled and chopped tomatoes
• Minced lamb balls (not their actual… you know what I mean)
• Ginger
• Cumin
• Paprika
• Ground pepper
• Salt
• Wine (drink this while cooking)

Equipment:

• Kitchen
• Tagine dish (A frying pan with a lid will do, but this is less impressive, particularly if you have friends round)

Step 1

Put on some traditional Moroccan tunes. Open the wine and pour yourself a stiff glass. Casually throw a dishcloth over one shoulder and turn on your hob.

Step 2

Heat the tagine dish (or pan) on the hob using a medium flame. Pour in the chopped tomatoes and garlic.

Step 3

Add some fresh parsley, one teaspoon of paprika, half a teaspoon of pepper, half a teaspoon of cumin, a generous pinch of salt and four teaspoons of olive oil. Whack on the lid and let it cook for 5 minutes.

Step 4

Add a splash of water and a couple more teaspoons of olive oil. Get that lid back on for another minute or so. Then place the balls of minced lamb evenly over the pan and replace the lid for a further three minutes.

Step 5

Baste the meatballs and turn down heat. Crack the eggs into the pan and stick that lid back on for a few more minutes until those eggs are cooked. Add a touch more olive oil and parsley for decoration.

Here’s a winning pic so far from Marrakech, as voted for by the guests. Well done Brent! More on the way!

Here’s another favorite from Gary…

And, of course, cat pic of the day…

Here are the details to our latest photography competition open to everyone on our mailing list:

Brief: Decay

Entry requirements: 1 photograph

Dead line: Monday, 11 July

To enter: Upload your pic onto our Flickr page which is coming soon!

The prize: Archival ink jet print of your winning photo

GOOD LUCK PEOPLE!