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.
Wednesday, January 22, 2014
We used to think that you should only use second grade fruit for jam making. Now it is common knowledge that really delicious jam is made from gorgeous fresh fruit.
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.
Time: 10am - 1pm
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
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
