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We are a no-fuss community of passionate farmers, growers and producers

Located in Bass Strait, north east of Tasmania, Flinders Island is the largest in the Furneaux Islands region with a population of only 900 islanders. Famous for untouched beaches with crystal clear waters and some of Australia’s greatest produce, the island has been a chef’s secret pantry for many years.

On Flinders Island we are about raw, pure, untouched basics: the way food was grown before mass production and chemical interference. We grow and farm the world’s finest beef, lamb, garlic, honey, fruit, vegetables and seafood. You’ll also find premium Tasmanian whiskey, gin and beer.

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SEASONAL NEWS
Seasonal News
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Gallery
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THE FLINDERS WHARF

Produce. Experiences. Hospitality. Sustainability.

The Flinders Wharf is a brand new concept designed to showcase the very best of Flinders Island. The Whitemark Wharf was the primary shipping port to Flinders until shipping operations were moved to Lady Barron. The reason being Whitemark is extremely tidal and the boat used to sit on the sandbar for hours on end until the tide could come in and the boat able to dock. The Wharf site has recently been given a new lease on life and is now a hub for both locals and visitors alike to experience premium Flinders Island produce, hospitality and activities.

Make the Flinders Wharf your first stop when arriving on the Island and our local team will ensure you make the most of your time on Flinders. Located within the Wharf Shed is a restaurant, café and bar that during the season, is open 7 days for breakfast, lunch and dinner – and in between times for coffee & a sweet treat. Kitchen operations are led by head chef Cate Hardman with over 35 years of experience within the industry. Cate is supported in the kitchen by Joshua Andree of Hobart and Teresa Scott from Bridport. The Bar list has been specifically designed by one of Australia’s top sommeliers, Alice Chugg (Etties, Hobart). A retail outlet and providore shop, live crayfish tank and a working bee hive in the wall of the Wharf are all added extras you will find here. Bring in your empty jar and fill it with local meadow honey or buy some great local or Tasmanian provisions.

Located at the mezzanine level of the Wharf you will be afforded with incredible sea and sunset views.  The mezzanine level offers a private function area for your next group occasion lunch or dinner, corporate or community meeting. Also upstairs are a number of workspaces with single desks or within the multi space room. The work spaces can be booked in advance and the hire of these ‘hot desks’ include unlimited internet, a rarity on this remote island.

A core value and focus of the Flinders Wharf is on sustainability across all aspects of the building, design and operation. You won’t find any plastic here that is not recyclable, but what you will find is solar power, no waste distillery, recycling, composting and locally sourced and milled timber used throughout the build.

Within the site and neighbouring the restaurant is the home to a brand new Flinders Island business, the Furneaux Distillery, with whiskey available in mid-2019. Other Wharf businesses include Flinders Skin and Spa and Flinders Island Aviation and Unique Charters. Stay tuned for their offering as we are excited about our collaboration with these partners.

Getting Here
Getting Here

CALLING FLINDERS ISLAND HOME

Jo & Tom Youl – Our Story

Tom Youl grew up on a wool farm near Campbell Town in the Midlands, Tasmania. He left school and became a qualified landscaper, ski bum/traveller and then he moved to Flinders Island to complete his building apprenticeship approximately 8 years ago. He is now a Licensed Builder. Jo grew up on a cropping farm north of Melbourne. After school Jo studied in Geelong, completing a Bachelor in Farm Business Management. Jo specialises in Agribusiness Marketing before she moved to Flinders Island approximately 7 years ago to be with Tom. Tom fell in love with the lifestyle on the Island and convinced Jo to move not long after. Jo and Tom were married in 2013 and now have a four-year-old daughter Alice, one-year-old son Billy and one on the way.

Funnily enough, Jo’s family (her grandmother’s father) purchased a farm on Flinders Island and it has remained in the Hay and Clarke family since the 1930s. The Quoin has approximately 900 hectares of arable land that is best used to run beef cattle. A renovator’s delight, Tom and Jo now run about 500 Angus breeding cows and are improving the pastures and infrastructure year on year.

Jo started a business called A Taste of Flinders in 2015 that specialises in working with local producers. The ethos is to provide great local Tassie food and drink options for the community and visitors to Flinders Island. Jo is passionate about continually improving the visitor experience and is developing a new visitor hub on the waterfront in Whitemark. This will mean that visitors can go straight to the Wharf Shed to access the best and well-known produce such as crayfish, Tasmanian whiskey, fresh produce and order something off the menu in a great setting.

For more about Jo & Tom’s story go to Quoin.

Tom & Jo Quoin
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THE FLINDERS WHARF

Our Team

The team behind the Flinders Wharf Experience are dedicated to quality and deliciousness. In the peak season between January and April, we are offering some short-term positions for a chef and front of house couple and bar/baristas.

Local chef Cate Hardman is dedicated to preparing fresh, seasonal and local produce. Her professional background spans 35 years in both Australia and overseas. Cate has made Flinders Island her home and the island is lucky to have such a qualified chef all year round.

This coming season we are thrilled to have Chloe Proud and Josh Andree joining our team. Chloe owns and runs Vita Foods and Juice Press in Hobart and Josh is a keen artist and chef.

Operations and front of house will see Jana Monnone back on Flinders and joining the team to launch the Flinders Wharf. We have known Jana for many years and we’re seriously excited to have her back on Flinders Island. With her energy and experience, we know we can get things done.

FLINDERS ISLAND, BASS STRAIT & MOTHER NATURE

Freedom to live by the natural order

Mother Nature on Flinders Island is not passive. It is raw, elemental, peaceful and breathtakingly beautiful. Mother Nature in the Bass Strait is wilder: powerful and unpredictable. We are forced therefore to be at its mercy. It’s untameable, we need to be in harmony, just breathe, and go with the flow.

Human nature – evolved from the early settlers, alone in the Bass Strait, we’re self-sufficient and independent. We nurture and co-operate, with a shared sense of responsibility. We go at our own pace, in our own way; our own unwritten law of the land. We exist as a community.

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