This is not a site that is going to deal with tourism per se but food - cooking and eating it. But I think those who like experimenting with different cuisines try to understand what culture and environment has produced that cuisine. So I ask myself what is that culture and what environment is it that has impacted on the food we eat here in the Blue Mountains. So please indulge me for a little while I try to answer my own question by giving a little Cook's tour of the place.
To start with this is formally known the City of the Blue Mountains, but it is really not a city in the normal sense, it is not one place with a single main street lined with shops and restaurants. It is in fact a string of 27 villages and small townships of varying sizes located, higgledy-piggledy along the Great Western Highway - a major artery from Sydney over the mountain ridges to the west. The Blue Mountains covers a distance from the foot of the Mountains in the east, about 60 kilometres from Sydney along the highway (which s also followed by the rail) to the west over 120 kilometres. So its quite a distance from one end to the other. Also the further you go the higher and cooler you get, until at its highest you reach Katoomba and Blackheath both a little over 1000 metres above sea level. The 27 towns and villages are situated within a World Heritage national park of over 1 million hectares there are extensive rain forests, deep gorges, and breathtaking escarpments and canyons. And, to top it off rare and ancient flora and fora. I am not going to go on about this as there are many websites (some listed below) that will provide all the touristy information you need. But if you have only time to see just a few places then make the first Echo point in Katoomba, the second, Govetts Leap in Blackheath. Both have vast panoramic views that I think rival that of the Grand Canyon in the US.
I makes sense then that tourism is the single major source of income for the Blue Mountains area. It has always been a place of retreat for Sydney-siders who in times past came here for refuge from Sydney's sauna summers. Today the busy period is not summer (though the climate is fabulous in the summer) but winter. We Australians are a peculiar mob most of whom who do not know real winters, so in the 'mountains' we can experience a close approximation to a northern hemisphere winter - though a mild one. But the place 'hots up' in winter, with winter festivals, folk concerts, food fairs, wine tastings and a variety of other less traditional activities.
And so to food. Obviously there are many places to eat not just for the locals but for the vast influx of tourists - mainly in the cooler months. Just about every little village has at least a cafe and maybe a restaurant, though the larger townships Springwood, Wentworth Falls, Leura, Katoomba and Blackheath have many hotels, clubs, cafes and restaurants many of the latter highly recommended by various food writers. But more on these in later posts.
What produce is local to the Blue Mountains? Actually not that much for many reasons. It is after all all in a nation park a work heritage area so there's is not much room for crops or farming. Also, even in the days where this was possible the soil was very inadequate for growing traditional food crops. It is sandy, shallow, lacks the necessary nutrients, and drains water like a sieve. However, there area few spots, like the Megalong Valley a large fertile valley not far below the township of Blackheath. It produces organic beef and other food produce sold in local butcher shops and markets. There are also 2 wineries in the area though major wine areas such as Mudgee, Bathurst, Orange and Cowra are at the most a few hours drive. One must not forget here the beautiful township of Mt. Wilson, west from the township of Mount Victoria, over the Gross valley and standing atop an extinct Volcano. Here the volcanic rich red soil gives nurture to massive tress that stand tall along side the delicate slim trunks of tree ferns and native shrub. The gardens here are world class and open to see when at their best.
Though very little food is produced here commercially it is possible with preparation to grow many food producing plants and trees. I do so in my garden. More of that later but just to say that many of the Mediterranean type crops can be grown if one knows how. Its actually not a Mediterranean climate at all it's too wet in the summer and the summers are not that hot but I have found citrus, Olives, Figs, apples, pears etc and all the cold climate fruits (even avocados) will grow well if you know how, but more advice on that in later posts.
My last comment in this intro is that I don't want to confine discussion to the Blue Mountains where I live I want to expand to other places in fact anywhere in the word for that matter I have a particular affinity for Morocco where I have spent much time over the last 12 years. I have been almost everywhere in that country. I know fairly well by now, the people, the food, though there will always be more to know about that fascinating magical country. I plan to post many of my experiences of Morocco soon.
For more Blue Mountains touristy stuff check out:
http://www.bluemts.com.au/tourist/Default.asp
http://www.bmcc.nsw.gov.au/
http://www.bluemountainsnswaustralia.com/
The next task is to buy your pot - it can be either ceramic, cement or plastic. In my view they are a good looking tree so go for ceramic but both ceramic and cement pots need to be watered more often as they dry out much faster than plastic. If you don't want to water continuously in summer especially, plastic is fine and there are some quite attractive plastic pots around nowadays. Also if you look you can find pots in metal, fiberglass and stone. All are OK as long as you remember that all citrus like water and pots dry out fast whatever they are made of - and remember also rain does not saturate pots they still may need watering even after a heavy downpour. My potted Seville is shown on the left, it is a very attractive blue glazed pot 66 cm (about 26 inches) inner diameter and 58 cm (23 inches) high and stands over 2 metres (6.6 feet). It has been in that pot since I bought it over 15 years ago considerably smaller than it is now. It is now April and it has small fruit on it that will grow up to grapefruit size though some, as shown, can ripen when they are much smaller. 
