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.
Showing posts with label 1910 Bottling Company. Show all posts
Showing posts with label 1910 Bottling Company. Show all posts
Saturday, September 14, 2013
We are running a Preserving Workshop at Eling Forest Estate, Sutton Forest with Stephen Hogwood of the 1910 Bottling Company on Sun 20 Oct 2013. Steve is very knowledgeable and a great teacher. This time he will show us how to bottle fruit using the Vacola system.
Finish with a light lunch including many of Steve's products.
During the next month we also have a private class and this is always available if you have a group you would like to bring?
Eling Forest Estate is a beautiful venue with a historic house, B&B accommodation, a Cellar Door Cafe and a Winery. The workshop is run in the restaurant kitchen in the historic house. Details provided on booking.
DTE: Sun 20 Oct 2013
Time: 10am - 1pm
Price: $105 pp
Group size 8 - 12. Minimum numbers apply.
To book contact us - www.foodpath.com.au, m: 0419 617 021, e: info@foodpath.com.au
Finish with a light lunch including many of Steve's products.
During the next month we also have a private class and this is always available if you have a group you would like to bring?
Eling Forest Estate is a beautiful venue with a historic house, B&B accommodation, a Cellar Door Cafe and a Winery. The workshop is run in the restaurant kitchen in the historic house. Details provided on booking.
DTE: Sun 20 Oct 2013
Time: 10am - 1pm
Price: $105 pp
Group size 8 - 12. Minimum numbers apply.
To book contact us - www.foodpath.com.au, m: 0419 617 021, e: info@foodpath.com.au
Wednesday, March 13, 2013
We had a great group at the Preserving Workshop last Sun 10 March in Bowral - at our new venue, the Cookability kitchen at KazCare.
All had driven from quite a distance - Newcastle, Canberra and Sydney and the group included a restaurant owner and a chef/cooking teacher/food writer.
No doubt about it, there is a growing interest in preserving food and Steve's reputation precedes him with his 1910 Bottling Company. People are coming because of his expertise and he is a great teacher.
Date: Sun 5 May 2013
Venue: Cookability kitchen, KazCare (directions provided on booking)
Time: 10am - 1pm
Price: $105
Includes: DVD with handouts, a jar to take home, tea/coffee, bottle of water and a light lunch including local cheese, crusty bread and a range of Steve's pickles.
To book contact us via www.foodpath.com.au, info@foodpath.com.au or 0419 617 021
All had driven from quite a distance - Newcastle, Canberra and Sydney and the group included a restaurant owner and a chef/cooking teacher/food writer.
No doubt about it, there is a growing interest in preserving food and Steve's reputation precedes him with his 1910 Bottling Company. People are coming because of his expertise and he is a great teacher.
Jill found some quinces and apples on the roadside near Moss Vale - don't they look great! Three of the group went off looking for roadside apples before they headed home. Steve had organic pears for the class.
The workshop starts with lots of information and instruction from Steve, then it is hands on while everyone gets the hang of preparing the fruit and packing their jar.
A nice sense of achievement when the jars are finished and everyone has fun along the way.
A range of pickles - dilled cucumbers, onion jam, pickled beetroot, pickled eggs and pickled onions were included in the lunch along with locally baked bread and a cheese platter of Southern Highlands Organics cheeses and an award winning camembert from Small Cow Farm - both from local artisan cheese makers. Yum!
Our next class is on Sun 5 May and will be on Pickling and Fermenting food. In this class Steve will cover the health benefits of pickling and fermenting. Come along and join the fun.
Date: Sun 5 May 2013
Venue: Cookability kitchen, KazCare (directions provided on booking)
Time: 10am - 1pm
Price: $105
Includes: DVD with handouts, a jar to take home, tea/coffee, bottle of water and a light lunch including local cheese, crusty bread and a range of Steve's pickles.
To book contact us via www.foodpath.com.au, info@foodpath.com.au or 0419 617 021
Thursday, June 2, 2011
Our FoodPath Fruit Bottling Workshop on Sunday 29 May with Steve Hogwood of the 1910 Bottling Company was a great success. We have lots of great photos which speak for themselves.
Have had great feedback from the participants which was very gratifying.
The next workshop on Sun 26 June is almost full already. We have to limit numbers to 10.
During the workshop we had coffee from our local coffee roasters Rush Roasting and fresh roasted hazelnuts from our Farmers Market tour yesterday.
Plans are afoot to change the time of these workshops to accommodate those who are driving from far away. We plan to start this in July.
The new time will be 10am - 1.30 with a lunch break - and a lunch option for purchase, or you can bring your own. The lunch option is likely to be a Ploughmans lunch with Steve's pickles and local cheese, bread, wine.
More details about that when it is finalised.
Have had great feedback from the participants which was very gratifying.
During the workshop we had coffee from our local coffee roasters Rush Roasting and fresh roasted hazelnuts from our Farmers Market tour yesterday.
The new time will be 10am - 1.30 with a lunch break - and a lunch option for purchase, or you can bring your own. The lunch option is likely to be a Ploughmans lunch with Steve's pickles and local cheese, bread, wine.
More details about that when it is finalised.
Sunday, May 29, 2011
- Wow, what a busy weekend we had - 3 tours in 2 days!! We are just coming up for air.
On Sat we had a private group who did 2 FoodPath tours - a Farmers Market Tour in the morning and a Food Focused Walking Tour in Bowral in the afternoon.
How special to have Jim there with his fresh hazelnuts! This only happens for a short period when they are in season. Jim does not grow commercially but the locals know where to find him - one of the benefits of coming on a tour to the markets with FoodPath :)
Someone said to me "why would anyone want to pay to go on a tour to the market when they can go themselves?" Well, the advantage is that you get lots of background information and local knowledge from Nick and Jill which enhances your experience - while you get to know who the local producers really are. When you know - you can continue to support them which will help you and will help them!
It was a big day on Saturday but it was fun and the feedback was great.
This private tour was a present to a bunch of family and friends - what a lovely idea?
We are getting more and more requests for gift certificates.
A FoodPath tour or workshop is certainly something different and this group said that every year they choose something they can do together as a family.
Subscribe to:
Posts (Atom)