Foodies Family Day, Federation Square

Fruit Growers Victoria  will launch an interactive seasonal apple and pear orchard which will involve children actively participating in the pollination, IPM, picking and packing processes.

At the "Market" there will  be new seasons apple and pear tastings, information, recipe cards, and fruit and products for sale.

March 6, Sunday

Pear Day, GO TAFE, Shepparton

 

Celebrity Chef, Janelle Bloom from Ready, Steady, Cook will demonstrate easy and delicious cook pear recipes, she has also issued a cooking challenge to Mat Innes-Irons from Friars Cafe to compete in a mystery ingredient cook off.

Janelle will be ably assisted by Lucy from Junior Masterchef.
Lucy will also demonstrate her favourite pear recipe.

One of the Goulburn Valley's major growers will be there to talk about his orchard, Australia's clean and green growing techniques and also provide info on pears.

There will be pear variety tastings as well as samplings from the cooking available.

March 14, Monday
11 am to 4 pm

Orchard Visits, Goulburn Valley

Experience fruit in the orchard, free tour will include:
    •    Bus pick up and drop off from Shepparton
    •    Guided orchard and packing production tour
    •    Value adding to fruit
    •    Morning tea
    •    Fruit and products tastings
    •    Fruit and products available for sale

Must book and confirm by ringing Fruit Growers Victoria
on 03 5825 3700

March
2, 9, 16 and 23 (Wednesdays)

Pears at the Queen Victoria Market, Melbourne

Pears will be a seasonal star at the Queen Vic Market during March.
Janelle Bloom will be headlining with her pear cooking demonstration on Tuesday, March 15, with local chef Walter Trupp demonstrating his pear prowess on Thursday and Friday, March 17 and 18.

March
15, 17 & 18

Pear Cooking Class, GO TAFE, Shepparton

Once again, GO TAFE will host a night of pear cooking delight.  Participants will assist in the preparation of a 3 course meal that will feature pears.

The end result will be a delicious sit down meal prepared using local produce.

March 21, Monday