- Jill Dyson,
- Southern Highlands, NSW, Australia
- Click on the link to read Jill's latest blog post. Jill has been running FoodPath in the Southern Highlands of NSW with her partner Nick since April 2010. They have grown the business to a level where they now include a range of activities including tours, workshops and collaboration with others (cooking schools, wineries, etc). During the past 10 years Jill and Nick have got to know the local producers and continue to promote and support these local small businesses. They have organised and run many food related activities including taste education workshops and producer visits. It was after they organised a successful tour for a group of chefs from some of the best restaurants in Sydney that they realised they could turn their interest into a business - and this led to the setting up of FoodPath - Culinary Tours with a Difference. Now Jill and Nick are working closely with Southern Highlands Tourism and Wingecarribee Council to help raise the profile of their area as a food destination where everyone will benefit - tourists, local consumers and the producers themselves.
Nick Padol, Southern Highlands, NSW, Australia.
Nick with his partner Jill has been running their business FoodPath in the Southern Highlands since April 2010. His motivation was to share his knowledge by taking others on a journey to discover local and regional food.
At the age of 4 when Nick had his first taste of coffee with his father at Andronicus’ Coffee Shop in Sydney he developed an interest in all things gastronomic. At the age of 24 his father gave him his 1st copy of Larousse Gastronomique. He now has an extensive library of cook books and he hasn’t looked back.
Not only is Nick an excellent cook and host with an interest in the cuisine of many cultures but he is also a food writer and cheese and coffee judge. He has been involved in regional food and wine related projects over the years and was an active member of Slow Food for 9 years.
Apples
Blackberries
Blueberries
Raspberries
Gooseberries
Grapes
Potatoes
Truffles
Garlic
Olives
Asparagus
Mushrooms
Cheese - cow, goat, sheep
Beef
Goat
Lamb
Eggs - hen, duck
Poultry
Pigs
Hazelnuts
Chestnuts
Vegetables
Jams and vinegars
Wine
This was great feedback because that is exactly why we keep our groups small - so you get the best experience. One of the producers who we visited said "Aren’t the folk just lovely!"
Dave grows raspberries at Cuttaway Creek near Mittagong.
We have some new itineraries starting in June (pending numbers) or July. Check the Tours page for details.
These are mid week tours and one is offered in different options. We have shortened the day because it is getting colder now and we thought it would be nicer to start at 9.30am. Prices have been adjusted accordingly. I will tell you more about the new tours but first of all some more pics from the last tour....
Dave and Nicki make delicious jams and vinegars in their commercial kitchen on the farm (see above). This gives them product to sell all year round. Bilsons using their raspberry vinegar as a dipping sauce for oysters!
See the Maremma dog looking after the chooks on Berrima Ridge free range poultry farm. Chooks love top scratch around in the dirt. You won't see them doing this when they are kept in cages! They certainly have a great quality of life at this farm.
When the chooks have passed their peak laying years Anne and Warryn try to sell them as pets. They hate to think they might be killed and eaten! Anne refers to the chooks as "my girls".
The afternoon was devoted to cheese. First the Small Cow Farm at Robertson. One group members said on her feedback sheet "Great, very interesting and gave us an insight into the cheese making process. We appreciated the opportunity to taste so many varieties of their cheese".
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