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 wild mushrooms. Show all posts
Showing posts with label wild mushrooms. Show all posts
Tuesday, May 28, 2013
http://www.broadsheet.com.au/sydney/weekend/article/autumn-meal
What a great story in the on-line magazine Broadsheet.com.au in early May - thanks Celina! We enjoyed having you along...
What a great story in the on-line magazine Broadsheet.com.au in early May - thanks Celina! We enjoyed having you along...
Saturday, March 16, 2013
We decided to go to the pine forest this afternoon to see if the saffron mushrooms were still there. It hasn't rained for a week and they usually pop up at this time of year after rain. Well - when you headed inside the forest where it was not so dry, we found lots.
What a lovely thing to do - so peaceful with the gentle wind in the tall trees and the birds singing.
We soon filled our two large tubs - so headed to our friends in the restaurant business to see if they wanted some. We love the fact that our chefs are only too happy to have fresh local (and in this case wild) food! We were able to supply Eschalot and the General Store in Berrima and Biota Dining and the Golf Club in Bowral - and still have plenty left over for ourselves!
We have decided to offer to take small groups foraging this week while the mushrooms are still there - so if you would like to come and do something different - please let us know.
Date and time - negotiable.
Price: $35 per person
Contact us: info@foodpath.com.au or ring Jill on 0419 617 021
Thursday, March 7, 2013
NEW!
FoodPath Tours and Blue Bowl Cooking Classes present the latest in a culinary adventure - Sunday 17 March 2013
Meet at the Berrima General
Store. Grab a coffee and then follow us along the dirt road to the pine forest nearby
to look for pine mushrooms.
After we’ve collected our mushrooms join us back at the Blue Bowl kitchen in Mittagong for a cooking class. We'll cook up our pine mushrooms for a light lunch and a glass of local wine.
Venue: Meet at Berrima General Store
Date: Sun 17 Mar 2013
Time: 9.30am – 2pm
Price: $130 pp
Inclusions: Mushroom
gathering, cooking class, light lunch with glass of wine. Recipes to take home.
Bring comfortable shoes, an apron and a container to put your mushrooms in.
To book or for more information go to www.foodpath.com.au,
info@foodpath.com.au
or ring Jill: 0419 617 021 or Patricia
0414 855 087
Monday, April 5, 2010
There have been some around after the recent rain.
I have been wanting to go out gathering because there is something magical about that, but unfortunately I have been too busy.
We were lucky to find some fresh ones yesterday at the Picton Creative Traders Market. They were still covered in pine needles!
We came across a Czech girl who had a stall with her mother. They make a range of delicious pickles using traditional recipes. This included pickled wild mushrooms and also fresh saffron (pine) mushrooms and slippery jacks.
I am generally very nervous about wild mushrooms because some are deadly - but last year I learnt how to recognise the pine (saffron) mushrooms and the slippery jacks so I knew I was in safe territory. We had them for dinner sliced and pan fried with garlic and onion. Delicious.
PLEASE do not gather or eat wild mushrooms unless you know what you are doing!
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