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 FoodPath activity. Show all posts
Showing posts with label FoodPath activity. 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
Tuesday, October 22, 2013
Last Thursday we were invited to put on a showcase of local produce for an international conference group at the Gibraltar Hotel. I arranged for a couple of our producers to come along and talk about their products and we took some jams and vinegars from Cuttaway Creek Raspberry Farm. Nick talked about the Highlands as a whole as a food growing area. Everyone is always surprised about that - a "food bowl" so close to Sydney, but it is true! Closer to Sydney than the Hunter, we always tell them.
Kym Burrows from Sutton Forest Olives came along and spoke about her olive growing and the processing and we had a tasting of a range of her products, including her 2013 Robust and Fresh and Fruity olive oils which won awards recently in the National competition.
Alastair came from Bousaada Wines and gave the group a tasting of his Yellow Box Mead - and they loved it. In fact the group bought lots of product from all three producers so everyone was happy.
Alastair came from Bousaada Wines and gave the group a tasting of his Yellow Box Mead - and they loved it. In fact the group bought lots of product from all three producers so everyone was happy.
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
Sunday, July 29, 2012
Wow, what a big day at Biota Dining in Bowral today for Celebration Sunday.
There were five new stalls at the Produce Market in the restaurant garden which is growing each month. These included truffles from Marulan, beef from Sutton Forest, horseradish and chilli products from Goulburn, fine food from Moss Vale and jams from Harrington Park - all fabulous.
This is probably the last market this season that we will see the Highland Gourmet Potatoes from Wildes Meadow and delicious Filbert Farm hazelnuts from Werai. We will have to wait patiently for them to come again next season. It makes you appreciate them all the more when they are not available all the time. Don't you agree?
We had a huge group on the FoodPath long table for lunch today - twenty two, our largest to date! All went well and everyone enjoyed themselves; and the food was delicious again.
However, we think we will limit numbers in future so the group is more manageable and everyone can meet and greet as they would like to. We are not really about large groups - more about friendly intimate experiences :)
So - we already have bookings coming in for next month Sun 26 Aug, so if you want to join us please don't delay in case you miss out. Contact us from the website to book www.foodpath.com.au.
Price: $55 Time: 10.30 Market Tour, 12.30 lunch.
There were five new stalls at the Produce Market in the restaurant garden which is growing each month. These included truffles from Marulan, beef from Sutton Forest, horseradish and chilli products from Goulburn, fine food from Moss Vale and jams from Harrington Park - all fabulous.
We had a huge group on the FoodPath long table for lunch today - twenty two, our largest to date! All went well and everyone enjoyed themselves; and the food was delicious again.
So - we already have bookings coming in for next month Sun 26 Aug, so if you want to join us please don't delay in case you miss out. Contact us from the website to book www.foodpath.com.au.
Price: $55 Time: 10.30 Market Tour, 12.30 lunch.
Wednesday, June 20, 2012
Gnocchi has
been a traditional Italian small type of dumpling that has been around since
Roman times. Subsequently the dish has been taken up in many countries across
Europe and beyond – wherever there have been Italian immigrants.
There are now
many regional varieties and gnocchi can be found made from breadcrumbs, potato
or semolina.
The use of
potato is a relatively recent innovation, occurring after the introduction of
the potato to Europe in the 16th century. They are best prepared with red potatoes.
Our FoodPath Cooking Class on Sun 1 July will take us through the steps involved to make Gnocchi using local potatoes. If you visit the market at Biota Dining next Sun 24 June you will meet the potato farmer in person!
Come to our class with Gail Wilson in her beautiful house and learn some new skills, then sit down and share lunch together. What a nice way to spend the day?
Date: Sun 1 July 2012
Time: 11am - 1.30pm
Venue: Monreale Bed and Breakfast, 10 Kyeema Close, Burradoo NSW 2576
Price: $95
Want to book? Contact us from the website www.foodpath.com.au
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