Visits
About Us...
- 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.
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.
Blog by Blog
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2014
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January
(8)
- Peppers Food Trail - 25 Jan 2014
- Gelato Making Workshop at Peppers Manor House
- Forgotten Skills - Jam Making
- Year of the Farming Family - 2014
- Jam and Jelly Making Class coming up - Sun 2 March...
- FoodPath Program for Wine Time - March 2014
- Family Farm Tours Feature on WIN TV - 15 Jan 2014
- Berry Picking and Family Farm Tours
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January
(8)
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
We joined the group for a three course long table Lunch at Katers Restaurant which was delicious.
Luigi 's family have been gelato makers for 3 generations initially in Sicily and now in Australia. They have a Cremeria in Five Dock, Sydney. Visit them if you can, you will love it!
Luigi uses local produce in his workshop so we sourced local organic cow's milk from Bill Smillie at Moss Vale (Highland Organics), backyard lemons from kind locals, olive oil from Kym Burrows (Sutton Forest Olives) and fresh blackberries from Montrose Berry Farm.
Contact us - www.foodpath.com.au, info@foodpath.com.au, m: 0419 617 021
We used to busily make jam when we had an abundance of fresh fruit on our trees. Now we know we can take the pressure off by freezing surplus fruit at its peak and make it into jam all year round.
However, the best jam is still made from beautiful fresh fruit in season. Slightly under ripe fruit makes even better jam because it has higher acidity; and the faster jam is made the fresher it will taste, which is why we warm the sugar.
Come along to our next Jam Making Workshop with Biddy Maupin on Sun 2 March 2014 and find out how to make delicious jam and more! Recipes and notes to take home.
On arrival enjoy morning tea with local freshly roasted coffee and Biddy's wonderful cake and after the class we finish with a light lunch of crusty bread, cheese and Biddy's famous duck and chicken liver pates.
Venue: The Berrima School Stephanie Alexander Garden Kitchen
Price: $95 pp
To book contact us - foodpath.com.au, info@foodpath.com.au or ring 0419 617 021
Did you know that 99% of Australian farms are still family owned and operated?
All the more reason for us to support our local producers, eat local fresh produce and generally celebrate how lucky we are to have access to these wonderful farming families in our community.
We love meeting new farmers and exploring if we can include them in our FoodPath Tours. In the past 3 weeks we have discovered:
- An Australian wildflower farm at Alpine, near Mittagong
- An alpaca farm at High Range where Jessica raises alpacas for meat, and
- A new certified organic free range egg farm at Colo Vale
Can you believe that - three new farms!! We love it.
Also have a meeting lined up next week with a Naturopath who runs cooking classes.
So - keep an eye on our program, we have lots of interesting things in the pipeline :)
These classes are always fun and a great way to use fresh fruit when it is season and well priced, or when you grow your own and have an abundance.
Time: 10am – 1pm
Venue: The Stephanie Alexander Kitchen at Berrima School
Price: $95 per person
To book contact us from www.foodpath.com.au, email us on info@foodpath.com.au or ring 0419 617 021
- Food and Wine Tours
- Jam Making Workshop
- Bread Making, Wine and Artisan Cheese Tasting
- Hazelnut Picking
- Chestnut Picking, and
- A Paddock to Plate Farm tour and Dinner at Biota Dining, our 2 hatted restaurant in Bowral.
Also had another tour on Fri 17 Jan. Here are a collection of photos from both tours.
We kick the tours for the year last Friday when a large family asked for a Family Farm Tour - and it just reminded me how much fun it is. Colin does a great job and has loads of animals - and he is happy to run tours on request if he is around.
Check the website for details and contact us if you would like to join us - www.foodpath.com.au, e: info@foodpath.com.au, m: 0419 617 021
Scheduled Summer activities include:
- Two Berry Picking tours (Sat 11 and 18 Jan)
- A Winery Tour (Fri 3 Jan)
- Two Family Farm Tours (Fri 10 and 17 Jan)
- A FoodLovers Walking Tour in Bowral (Sat 15 Feb)
- Preserving Class with Steve Hogwood (Sun 16 Feb)
We are looking forward to welcoming Robyn Darley to our FoodPath team next year. She will join Steve Hogwood and Biddy Maupin who run regular classes for us and also Patricia Phillips from the Blue Bowl Cooking School with whom we collaborate for the Market to Table Tours.
Robyn will be running a wide range of cooking classes including Making Dairy (quark, yoghurt, marscapone, gourmet fetta and paneer - a full cream ricotta), Sausage Making, Bread Making, Pastries and more. Robyn has extensive experience as a Cooking Teacher - you may have seen her demonstrating cheese making at the Southern Highlands Food and Wine Festival? Robyn runs Cheese Making Classes for Small Cow Farm so she will not be running those for us. If you want to learn to make cheese please contact Small Cow Farm. When you live in a small community it is important that you all work together...
Cheers,
Jill
Give "an experience" to someone you care for.
GIFT VOUCHERS are available for a range of FoodPath products.
Options include -
Market Tour (Bowral or Biota market) - $30
Food Lovers' Walking Tour in Bowral - $55
Jam Making Class and Light Lunch - $95
Mystery Tour (2 people) - half day - $85pp
Mystery Tour (2 people) - full day - $150pp
www.foodpath.com.au, info@foodpath.com.au, 0419 617 021 or DM us from the Facebook FoodPath Culinary Tours page.