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, January 18, 2014

PostHeaderIcon Jam and Jelly Making Class coming up - Sun 2 March 2014

20:23 | Posted by Jill Dyson, | Edit Post
Our wonderful jam maker Biddy Maupin, or Lady Bucket as she is known locally, is running another class for us on Sun 2 March 2014 at the Berrima School Garden Kitchen, starting at 10am. Learn how to make a range of jams, jellies and chutneys. Biddy shares her tips and tricks to ensure your success. Tea/coffee on arrival with some special fruit cake and finish with a light lunch including Biddy’s famous duck and chicken liver pate. Products available for sale.
 In this class we will learn to make blackberry jam, plum jam, lemon butter, crab apple jelly and chutney.
These classes are always fun and a great way to use fresh fruit when it is season and well priced, or when you grow your own and have an abundance.

Time:       10am – 1pm
Venue:       The Stephanie Alexander Kitchen at Berrima School
Price:         $95 per person
To book contact us from www.foodpath.com.au, email us on info@foodpath.com.au or ring 0419 617 021
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