- 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.
Tuesday, November 1, 2011
Well, we are still recovering from an 8 week lead up to the huge long table lunch for 500 people at Eveleigh Market site in Sydney on Sun 30 Oct!
Five tables of 100 people - each representing a different region of NSW - Southern Highlands, the Riverina, Mid Central Coast, Central West and Souther Coast.
What a great effort to pull this together. Good collaboration and teamwork were essential.
Four of our best chefs prepared the meal assisted by several students from the Moss Vale Hospitality School
Local produce included -
- Free range duck from Thirlmere
- Free range pork from Towrang
- Free range eggs from Berrima Ridge
- Olive oil from Sutton Forest Olives
- Potatoes from Robertson
- Baby leeks from Moonacres certified organic farm at Fitzroy Falls
- Exotic mushrooms from the Mittagong mushroom tunnel
- Fromage Blanc from Highlands Organic cheese
- Raspberry sauce from Cuttaway Creek Raspberry Farm at Mittagong
- Cream from Country Valley dairy at Picton
- Apple cider from Robertson and
- Farmed barramundi from Bargo.
What a fabulous range - aren't we lucky to have this at our doorstep?
Not only was there a different menu for each region represented at the lunch, using their local produce - but there were also displays showcasing the food of each region.
Look at the photos - they speak a thousand words...
