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
Sunday, June 24, 2012

PostHeaderIcon CELEBRATION SUNDAY AT BIOTA DINING

20:46 | Posted by Jill Dyson, | Edit Post

Well we had a great day today at Biota Dining - thanks guys for looking after us so well!
The market in the garden was bigger and better than ever and had some new producers -
  • Top 40 Orchard from Wollondilly
  • Maytree Wines from Canyonleigh
  • Highland Organics cheese from Moss Vale
  • BD Bakery with their huge range of breads and 
  • Wollondilly Farmgate with a range of products



All good stuff and so fresh!
The regulars who were there included:
  • Apple Thief Cider with Granny Smith and Pink Lady Cider and their Pear Cider
  • Reg and Lauren from Filbert Farm with raw and roasted hazelnuts from Werai
  • Norman and Robyn with a huge range of potatoes from Wildes Meadow
  • Michael McNamara from Pecora Dairy on Jamberoo Pass with sheep's milk cheese
  • Bruce Hindmarsh from Canyonleigh with olive products 
  • Joe from the Hospital Shoppe in Bowral with a range of home made jams and cakes
  • Veronica from Flour Water Salt with their great bread
  • Katrina from Redleaf Farm with free range lamb from Fitzroy Falls. Katrina also supplies the free range suckling pigs for the spit that are served with lunch
  • Fresh lemonade from Lola and her Mum, and more!
This month Biota were selling a delicious parfait of chicken livers in a glass jar and pork rolls that looked yummy. We bought some parfait to take home.

 After the market we headed inside to join our group of ten at the FoodPath table.


The lunch was delicious again! Several platters of different dishes that were shared. I will let the photos speak for themselves.





If you are interested in joining us at Biota next month just let us know and we will send you a booking form.
Date: Sun 29 July
Time: 10.30 for a tour of the market and 12.30 for lunch
Price: $55
To book: Contact us from www.foodpath.com.au or email info@foodpath.com.au




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