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

Saturday, November 13, 2010

We have been looking forward to this day for months and thank goodness the weather was better than last weekend! John and Julia are members of Slow Food and are passionate about breeding animals that are at risk of extinction. They have Cornish pigs, Hampshire Downs sheep and White Park cattle + some rare breeds of poultry. By breeding them up and selling them they are helping to preserve the species.
After a walk to see the pigs in their individual paddocks, roaming free amongst the knee high grass (I've never seen it so long!), we were treated to a demonstration of how a good sheep dog is a important asset making sheep handling so much easier.

Before lunch we had a tasting of wine from Kingsdale Wines out of Goulburn. Very nice too. Howard and Elly Sparks own this business. Has anyone else heard Elly Spark on ABC radio weather report?  I was ridiculously excited when I realised it was her! Prue Goward called in too to join us for a while which was nice.
We enjoyed a delicious lunch of spit roasted lamb and pork, eating in the garden on tables set up in the shade of the beautiful large trees and overlooking a lake. The photos speak a thousand words! Gretchen and Gavan provided a jazz interlude which capped off the afternoon and everyone went home happy.