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This dreamy cherry-blossom festival in Victoria is about to bloom

Taylah Darnell Taylah Darnell
Flowers, fruit-picking and a whole lot of fun.

It’s that time of year. The winter chill is finally easing. Brave Aussies are starting to shed a few layers. Buds are beginning to bloom, and the sweet scent of spring is officially in the air. And there’s no better place to celebrate than CherryHill Orchards, which is hosting its cherry-blossom festival to welcome the season.

What is Bloom & Graze Festival?

Bloom & Graze, Victora
Welcome spring among the cherry blossoms at Bloom & Graze.

In Victoria’s bucolic Yarra Valley, CherryHill Orchards sits pretty on the outskirts of Coldstream township. The family-owned fruit farm, which has a sister property in nearby Wandin East, is officially opening its gates ahead of harvest season with the Bloom & Graze festival. Running across the second weekend of spring, the colourful celebration is returning after a successful debut in 2025.

A range of market stalls run by local businesses, producers and creators will take over the orchard as it begins to bloom, with wine, cheese, jewellery, flowers and tea. This year’s exhibitors include The Botanical Brothers, Yarra Valley Dairy, Watts River Brewing, Truffle Valley and more.

CherryHill Orchards in Victoria
Sample a variety of delicious treats served up by local producers.

Each vendor will run its own workshop or demonstration, sharing expert advice on everything from cocktail mixology to candle-making. There will also be live music, kids’ entertainment, food trucks and a cherry-inspired farmgate store.

“This is all about bringing our incredible community of producers, makers, and creators together to showcase the very best of the Yarra Valley," says Mike Appleton, CherryHill’s general manager of customer experience, tourism and events. “Set against the breathtaking backdrop of our 100-acre Coldstream orchard as our cherry trees begin to bloom, it’s the perfect way to celebrate spring."

What else is on at CherryHill this spring?

CherryHill Orchards in Victoria
CherryHill’s spring calendar is blooming with fun events in 2026.

If you can’t make it to Bloom & Graze, you don’t have to miss out. CherryHill Orchards is hosting a bloomin’ good line-up of events that rivals Australia’s best spring festivals.

The weekend after Bloom & Graze ends, the ever-popular Blossom Festival kicks off with 12 days of floral fanfare, just as the entire orchard enters full bloom. Running from 18 September – 4 October, it transforms the Wandin East property into a festival of fun for the whole family.

CherryHill Orchard's Blossom Festival in Victoria
Picnic among the petals at CherryHill’s Blossom Festival.

Guests will enjoy a range of themed experiences, like live music, local food and wine tastings curated by the region’s best vineyards, plus plenty of kid-friendly activities.

Come October, the beloved Comedy in the Vines festival kicks off back in Coldstream. Guests can look forward to four days of stand-up, live music, wine tastings and gourmet dining, with appearances from comics including Rhys Nicholson and Mel Buttle from 22–25 October.

And finally, as spring fades into summer, the flowers that have been admired for weeks slowly grow into their final form. It’s that time on Australia’s seasonal fruit-picking calendar – cherries are officially ripe for the picking! Grab your favourite straw hat and stroll through rows of fruit-heavy trees, basket in hand.

CherryHill Orchards in Victoria
Both Yarra Valley orchards welcome visitors throughout cherry-picking season.

Both the Coldstream and Wandin East orchards will be open to the public for cherry-picking. BYO picnic to enjoy lunch in the sun, paired perfectly with your fresh fruit. There will also be cold drinks, food and ice-cream available at both onsite cafes. It’s cherry-flavoured goodness, all spring and summer long.

Dogs are welcome at all times, with a $3 entry fee per furry friend. Tickets for each spring event are available now via CherryHill’s website.

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

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Taylah Darnell
Taylah Darnell is Australian Traveller's Writer & Producer. She has been passionate about writing since she learnt to read, spending many hours either lost in the pages of books or attempting to write her own. This life-long love of words inspired her to study a Bachelor of Communication majoring in Creative Writing at the University of Technology Sydney, where she completed two editorial internships. She began her full-time career in publishing at Ocean Media before scoring her dream job with Australian Traveller. Now as Writer & Producer, Taylah passionately works across both digital platforms and print titles. When she's not wielding a red pen over magazine proofs, you can find Taylah among the aisles of a second-hand bookshop, following a good nature trail or cheering on her EPL team at 3am. While she's keen to check out places like Scotland and North America, her favourite place to explore will always be her homeland.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
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    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington, like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours. While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.