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 Berries. Show all posts
Showing posts with label Berries. Show all posts
Sunday, January 26, 2014
We have had Luigi de Luca down in the Southern Highlands before to run a Gelato Workshop for FoodPath, so were looking forward to running another one yesterday as part of a Peppers Manor House Gourmet Food Trail Event.
Luigi 's family have been gelato makers for 3 generations initially in Sicily and now in Australia. They have a Cremeria in Five Dock, Sydney. Visit them if you can, you will love it!
Luigi uses local produce in his workshop so we sourced local organic cow's milk from Bill Smillie at Moss Vale (Highland Organics), backyard lemons from kind locals, olive oil from Kym Burrows (Sutton Forest Olives) and fresh blackberries from Montrose Berry Farm.
The workshop started with coffee and cream - coffee granita served with fresh cream and brioche. Then Luigi and his daughter Virginia turned the fresh produce into lemon granita with Pimms, milk gelato, blackberry granita and olive oil gelato - and he also brought from Sydney fig and rose petal Cremolato! What a feast - and the group loved it. Father and daughter were very entertaining.
We hope to get Luigi down another time to run another Gelato Workshop for us sometime - let us know if you are interested?
Contact us - www.foodpath.com.au, info@foodpath.com.au, m: 0419 617 021
Luigi 's family have been gelato makers for 3 generations initially in Sicily and now in Australia. They have a Cremeria in Five Dock, Sydney. Visit them if you can, you will love it!
Luigi uses local produce in his workshop so we sourced local organic cow's milk from Bill Smillie at Moss Vale (Highland Organics), backyard lemons from kind locals, olive oil from Kym Burrows (Sutton Forest Olives) and fresh blackberries from Montrose Berry Farm.
Contact us - www.foodpath.com.au, info@foodpath.com.au, m: 0419 617 021
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
Friday, March 23, 2012
On Sat next weekend - 31 Mar - Luigi de Luca will entertain us at Howards Lane Winery with tales of his family business that spanned several generations.
He will also tell us the history of gelato making and show us how to make gelato using fresh local ingredients.
This will be a fun workshop. Actually more of a Masterclass I guess because we will be watching and tasting (yum), not actually making.
One of our group is bringing her own buffalo milk (!) and Luigi has asked me to source some local produce. He said olive oil but I'm not so sure - I think I will get some of our wonderful local fresh raspberry sauce. The raspberries have just finished so there should be lots of value added products that carry the farmers through the rest of the year.
Nick and I were lucky to be invited a couple of years ago to Luigi's launch of his Prickly Pear Granita at his Leichhardt Gelateria. That was delicious!
Come along and join the fun. Price: $66
To book contact us from www.foodpath.com.au, info@foodpath.com.au or ring Jill on 0419 617 021
He will also tell us the history of gelato making and show us how to make gelato using fresh local ingredients.
One of our group is bringing her own buffalo milk (!) and Luigi has asked me to source some local produce. He said olive oil but I'm not so sure - I think I will get some of our wonderful local fresh raspberry sauce. The raspberries have just finished so there should be lots of value added products that carry the farmers through the rest of the year.
Nick and I were lucky to be invited a couple of years ago to Luigi's launch of his Prickly Pear Granita at his Leichhardt Gelateria. That was delicious!
Come along and join the fun. Price: $66
To book contact us from www.foodpath.com.au, info@foodpath.com.au or ring Jill on 0419 617 021
Monday, January 24, 2011
We have just prepared a program of tours and workshops for the next 6 month and these will be on the website any day now. We have between 4 and 8 activities on each month!
We are introducing series of workshops on Sunday afternoons - check the program for details. These will be run by excellent teachers -
- Fruit bottling and food preserving with Stephen Hogwood
- Wine education with our resident expert Linda Lambrecht, and
- Cheese appreciation with Nick Padol, Cheese judge.
Our regular tours continue as before - the food focused walking tour in Bowral, Moss Vale farmers market tour and our regular day tour on the 3rd Sat. However we have changed our tour on the 2nd Sat.
We have joined forces with Patricia and Kristal from the Blue Bowl Cooking School to put on a "Market to Table" tour every 2nd Sat. FoodPath will take a farmers market tour in Bowral first and then we will move on to the historic Fitzroy Inn in Mittagong, where Patricia will provide a cooking class followed by lunch, using the ingredients purchased at the market. Should be fun!
We also have chestnut picking on 26 Mar. This is a seasonal activity and we were lucky to get the opportunity. We also wanted to get a group together to do berry picking - but because of the weather the only berries were blackberries. Maybe you can let me know if you would have liked to go blackberry picking? I was concerned that we would not get the numbers.
Lots of exciting things coming up! Please spread the word and we look forward to catching up with many of you during 2011.
We are introducing series of workshops on Sunday afternoons - check the program for details. These will be run by excellent teachers -
- Fruit bottling and food preserving with Stephen Hogwood
- Wine education with our resident expert Linda Lambrecht, and
- Cheese appreciation with Nick Padol, Cheese judge.
Our regular tours continue as before - the food focused walking tour in Bowral, Moss Vale farmers market tour and our regular day tour on the 3rd Sat. However we have changed our tour on the 2nd Sat.
We have joined forces with Patricia and Kristal from the Blue Bowl Cooking School to put on a "Market to Table" tour every 2nd Sat. FoodPath will take a farmers market tour in Bowral first and then we will move on to the historic Fitzroy Inn in Mittagong, where Patricia will provide a cooking class followed by lunch, using the ingredients purchased at the market. Should be fun!
We also have chestnut picking on 26 Mar. This is a seasonal activity and we were lucky to get the opportunity. We also wanted to get a group together to do berry picking - but because of the weather the only berries were blackberries. Maybe you can let me know if you would have liked to go blackberry picking? I was concerned that we would not get the numbers.
Lots of exciting things coming up! Please spread the word and we look forward to catching up with many of you during 2011.
Monday, February 22, 2010
Fiona and Bruce have taken over Montrose Berry Farm and we look forward to visiting them on some of our tours.
Not only do they have a range of berries - blueberries, blackberries, raspberries, youngberries, loganberries, black currants, red currants, gooseberries, quinces and sour cherries (phew!), but Bruce is also an up and coming sheep's milk cheese maker. Very exciting.
I didn't have my camera with me when I called on them but will post some photos very soon.
Not only do they have a range of berries - blueberries, blackberries, raspberries, youngberries, loganberries, black currants, red currants, gooseberries, quinces and sour cherries (phew!), but Bruce is also an up and coming sheep's milk cheese maker. Very exciting.
I didn't have my camera with me when I called on them but will post some photos very soon.
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