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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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

Wednesday, March 20, 2013
A nice bunch of people came mushroom foraging with us this morning. We met at the Berrima General Store first for coffee, then headed off to the pine forest nearby with our baskets and containers. It was a beautiful day - perfect actually!



This time the predominant mushroom we found was the Slippery Jack - but we did get a few good sized Pine Mushrooms (also called Saffron Milk Caps) - almost dinner plate size!

The Pine Mushrooms are a distinct saffron colour underneath and have gills. The Slippery Jack is yellow underneath as has a sponge texture.



We also saw some other mushrooms that are not safe to eat. Everyone was under strict instructions not to touch them and definitely not to pick them. You don't take any chances with mushrooms you don't recognise and know are safe because they can be toxic and make you very sick or cause death. The photos below are mushrooms to avoid.



If we get more rain soon there should be another flush of mushrooms, so look out for more tours!

The advantage of coming with FoodPath is that you will learn to identify the two safe eating mushrooms - the Pine Mushroom (or Saffron Milk Cap) and the Slippery Jack and then will feel confident to go by yourselves.


Saturday, March 16, 2013

We decided to go to the pine forest this afternoon to see if the saffron mushrooms were still there. It hasn't rained for a week and they usually pop up at this time of year after rain. Well - when you headed inside the forest where it was not so dry, we found lots.
What a lovely thing to do - so peaceful with the gentle wind in the tall trees and the birds singing.









We soon filled our two large tubs - so headed to our friends in the restaurant business to see if they wanted some. We love the fact that our chefs are only too happy to have fresh local (and in this case wild) food! We were able to supply Eschalot and the General Store in Berrima and Biota Dining and the Golf Club in Bowral - and still have plenty left over for ourselves!


We have decided to offer to take small groups foraging this week while the mushrooms are still there - so if you would like to come and do something different - please let us know.
Date and time - negotiable.
Price: $35 per person

Contact us: info@foodpath.com.au or ring Jill on 0419 617 021

Wednesday, March 13, 2013
We had a great group at the Preserving Workshop last Sun 10 March in Bowral - at our new venue, the Cookability kitchen at KazCare.
All had driven from quite a distance - Newcastle, Canberra and Sydney and the group included a restaurant owner and a chef/cooking teacher/food writer.
No doubt about it, there is a growing interest in preserving food and Steve's reputation precedes him with his 1910 Bottling Company. People are coming because of his expertise and he is a great teacher.

Jill found some quinces and apples on the roadside near Moss Vale - don't they look great! Three of the group went off  looking for roadside apples before they headed home. Steve had organic pears for the class.
The workshop starts with lots of information and instruction from Steve, then it is hands on while everyone gets the hang of preparing the fruit and packing their jar.

A nice sense of achievement when the jars are finished and everyone has fun along the way.                                                                   

A range of pickles - dilled cucumbers, onion jam, pickled beetroot, pickled eggs and pickled onions were included in the lunch along with locally baked bread and a cheese platter of Southern Highlands Organics cheeses and an award winning camembert from Small Cow Farm - both from local artisan cheese makers. Yum!

Our next class is on Sun 5 May and will be on Pickling and Fermenting food. In this class Steve will cover the health benefits of pickling and fermenting. Come along and join the fun. 

Date: Sun 5 May 2013
Venue: Cookability kitchen, KazCare (directions provided on booking)
Time: 10am - 1pm
Price: $105
Includes: DVD with handouts, a jar to take home, tea/coffee, bottle of water and a light lunch including local cheese, crusty bread and a range of Steve's pickles.

To book contact us via www.foodpath.com.au, info@foodpath.com.au or 0419 617 021

Thursday, March 7, 2013

NEW!
FoodPath Tours and Blue Bowl Cooking Classes present the latest in a culinary adventure - Sunday 17 March 2013

Meet at the Berrima General Store. Grab a coffee and then follow us along the dirt road to the pine forest nearby to look for pine mushrooms.


After we’ve collected our mushrooms join us back at the Blue Bowl kitchen in Mittagong for a cooking class. We'll cook up our pine mushrooms for a light lunch and a glass of local wine.  

Venue:       Meet at Berrima General Store
Date:         Sun 17 Mar 2013
Time:         9.30am – 2pm
Price:         $130 pp
Inclusions: Mushroom gathering, cooking class, light lunch with glass of wine. Recipes to take home.

Bring comfortable shoes, an apron and a container to put your mushrooms in.
To book or for more information go to www.foodpath.com.au, info@foodpath.com.au
or ring Jill: 0419 617 021 or Patricia 0414 855 087