Just a short (and spicy) mid-season newsletter to keep you up to date on some of the new exciting events coming up!
With the glorious weather we will have over the next few months, there's no better way to spend your weekends than getting out and about with family and friends, sampling the finest food and wine that country Victoria has to offer.
The Seymour Alternative Farming Expo – this Sunday
James will have demonstrations at the upcoming Seymour Alternative Farming Expo on Sunday 18th February at 9:30am, 11:30am & 1:30pm.
The Seymour Alternative Farming Expo is an alternative farming expo specialising in the latest innovations and technology for farming, animal husbandry and rural lifestyle products and services featuring over 500 exhibitors annually.
The expo will start from this Friday the 16th of February, and runs through to Sunday the 18th of February, but to see James live in action make sure you attend this Sunday.
2018 Whittlesea Community Festival – Sunday March 18
The Meat Room has been invited to join the City of Whittlesea 2018 Community Festival.
This year’s festival will be held outside the Council offices in South Morang on Sunday 18 March from 10am to 5pm. The Festival encourages making, moving, eating, playing and listening, and is the biggest community event run by the City of Whittlesea.
We’ll keep you informed on further details as we get closer to the date.
Dal Zotto Wines - High Country Harvest 2018 – Saturday May 5
James will be joining Dal Zotto Wines, Whitfield to hold a class as a part of the High Country Harvest.
Pencil this one in your calendars. Details are yet to be confirmed, but watch this space for further information as it becomes available.
Roll up those sleeves – and get making in 2018
Our sausage and salami making classes provide you with everything you need to know, and all the techniques to get you making your own sausages and salami like a pro!
Our classes have been steadily filling up, so make sure you book soon to secure your preferred class date! We still have some places on the following dates:
Sausage Making Classes Enjoy a delicious morning tea, and a freshly-cooked wood fired pizza for lunch! Participants will also take home 4kgs of preservative free, free range pork sausages which are made on the day.
Saturday February 24
Salami Making Classes
Morning tea will include salami made by TMR, and enjoy a late lunch feast cooked in the wood-fired oven, including porchetta & accompaniments, served with beer/wine.
Participants will make 4kgs of salami which will be cured on site at TMR (to satisfy Primesafe requirements), with collection/delivery available once cured after 3 - 4weeks. No one will leave empty handed though! Participants will take home some delicious fresh sausages made by James, an apron & a boning knife.