Join Jill and Nick as they take you behind the scenes to see where your food actually comes from!

We are very excited - after our interesting Gelato Workshop on 31 Mar we can now announce a Spice Workshop with Ian "Herbie" Hemphill on Sat 30 June 2012!
These workshops are both very special and usually only available in Sydney.
We have to finalise the venue etc - but just wanted to share the news.
Keep an eye on our website or get on our mailing list to stay informed (contact us from the website www.foodpath.com.au).

There are only about 8 days left of the chestnut season in the Southern Highlands for this year and I have learnt a lot. It has been fun taking more and more people on this unusual tour. I was not very experienced in handling or using chestnuts before - but after three tours and many kilos I know a lot more now :)
I find boiling them for about 10 mins and then peeling them using a small sharp knife is the easiest. There are two layers to remove during peeling - the outer thick covering and then an inner skin. Quite laborious - I am wondering how Biota Dining went with the 6 kilos we gathered for them!!
The flavour is buttery and sweetish and the texture crumbly and a bit like potato. We downloaded masses of recipes from "the net"- but so far I have used them for crumbling on cereal or putting in salads - as you would other nuts. Am planning to try a chestnut soup and using them in seasoning - yum!
We have had a few children come along this year and they had fun. Six year old Zoe has a husk carefully wrapped ready to take to school for show and tell. I love it when the kids learn where food comes from - that is, to some extent, what we are all about!

• A FoodPath Tour on Saturday visiting farms and wineries, followed by
• A ’Celebration Sundays’ long table lunch at Biota Dining where you also meet local producers at their market stalls in the garden.

During April we will be having two Day Tours because there is so much to see. The potato farm and the cheese makers are only available on 21 April and they are both very special, so we decided to bite the bullet and run two tours.
We start with a beautiful sustainable farm near Moss Vale. Privately owned - not normally open to the public. Lots to see.















                                                                               

After lunch you can browse through the French furniture that is for sale in "the shed" before we leave to catch the afternoon milking at the dairy nearby.


Finally we go to Small Cow Farm for a cheese tasting and talk with Mark and Lesley Williams. If you haven't tried their cheese this is your chance. If you have, it is interesting to hear Mark talk about his cheese making.



All in all this is going to be a great day - a long one too.
Meet at Cecil Hoskins Reserve near Moss Vale at 10am.
Finish at Small Cow Farm Robertson at 5pm.
A guided self drive tour where you follow us in your car.
Price: $120
To book contact us from the website www.foodpath.com.au, email info@foodpath.com.au or ring Jill on 0419 617 021

Well, what an interesting afternoon it was at Howards Lane vineyard for the Gelato Workshop yesterday.

I had trouble visualising what Olive Oil Sorbet would be like - but it was delicious, with a smooth oily "mouth feel" at the end.

We ended up with a group of fourteen plus Kym who came to tell us about her olive oil business - Sutton Forest Olives. She had fun and stayed the whole afternoon. Included one very good child who has been to four FoodPath activities this year with his Mum!!

Can't believe we have had four FoodPath activities in the last six days - and we are not even exhausted. That's what happens when you enjoy what you are doing :)