THE FOODPATH BLOG

We decided to write a blog to let you know some of the fabulous food related things that happen in the Southern Highlands all the time. Keep checking back here to see what is going on. Get to know what hidden treasures we have and if you want to find out more - come on one of our tours and meet the people who grow our food.

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Click on our TOURS page to see our latest trips. If you can get a group together we can organise a tour just for you! Minimum 6 people. Contact us to discuss.

Visits

About Us...

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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.
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About Us...

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.


PRODUCE INCLUDES:

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

Thursday, February 17, 2011
The results are out for the Cheese and Dairy Produce Awards at the Royal Easter Show - and the Highlands did extremely well.

ALL OF THOSE WHO ENTERED WON GOLD! 
(In alphabetical order):
  • Bill Smillie of Highlands Organics at Moss Vale won Gold for his organic cow's milk Fetta.
  • Mark and Lesley Williams of Small Cow Farm at Robertson won Gold for their Fettice - a Fetta style cheese. 
  • Michael and Cressida McNamara of Pecora Dairy on Jamberoo Mountain won Gold for their Jamberoo Mountain Blue, a mould ripened sheep's milk cheese - and they were first time entrants. Needless to say they are very excited! Their cheese will be available commercially later this year.
Highland Organics cheese used by FoodPath in a presentation of local produce
As well as this:
  • Bill Smillie supplies the organic milk for Country Valley Organic Milk which won "Champion Milk" and also "Most Successful Exhibitor"!
  • Small Cow Farm won 3 Silver awards for their Eastern Fetta, Petit Vache Camembert and Petit Vache Brie.
Holsteins heading for the dairy at milking time
John Fairley of Country Valley at Picton won:
  • "Champion Milk" for his Country Valley Organic Milk
  • "Champion Yoghurt" and a Gold award for his Country Valley Lush Natural Yoghurt
  • Silver for his Country Valley Lush Plain Yoghurt and
  • Silver for his Country Valley Classic Cream.
Small Dexter cows at Small Cow Farm - hence the name!
As well as the dairy awards, Stephane of the Belgian Chocolate Mousse Company won Silver for his delicious mousse that we all know and love.

CONGRATULATIONS TO EVERYONE!
We are lucky to have you amongst our local producers - and FoodPath encourages everyone to buy your products!
Tuesday, February 8, 2011
Would you like to do something different? Like a day in the country meeting the real people behind the food we eat?
Come and meet 16 baby Boer goats! Hear Alan talk about his truffle trees and his hopes for a first "crop" this year at his beautiful property near Moss Vale.

Tiny Boer kids were a great attraction on our last FoodPath Tour
Enjoy a leisurely long table lunch at the stunning Mount Ashby Estate winery. Eon will talk to us about where he sources his ingredients and what he has cooked for us. Enjoy a wine tasting while we are there.
Enjoying a wine tasting with Chris at Mount Ashby

Mount Ashby Estate was an old Throsby dairy. Now renovated and very special.

Move on in time to watch the afternoon milking at a nearby dairy at Burrawang. Here Tammy and Craig tell us how they came to build their modern, computerised facility and it is very interesting. Have a taste of real milk straight from the cow!
Cows waiting eagerly to be milked.

Craig and Tammy tell us about their dairy and how it operates.

Last, but by no means least, come with us to meet Lesley and Mark at Small Cow Farm. Mark will tell us about his cheese making and how they started with Dexter (small) cows. We will enjoy a cheese tasting of their wide range of cheeses and you can purchase some straight from the farm.

Dexter cows at Small Cow Farm
This is a new itinerary and we are very lucky to include some places not normally open to the public.


For bookings or more information check the Tours page on the FoodPath website www.foodpath.com.au or ring Jill on 0419 617 021.