The Flinders Wharf announces new lineup for their monthly culinary program, ‘On-Island Time’.

There has been a surge of interest in Flinders Island among both the Australian and international chef community following the success of the Food and Crayfish festival that launched in April, 2018. Locals Tom and Jo Youl, owners of the island’s newest food and beverage venue, The Flinders Wharf are building on this momentum by spearheading a monthly guest chef program dubbed, ‘On-Island Time’.

Guest chefs are invited across in pairs, providing an opportunity for two industry professionals to connect and work together in a truly unique environment. Chefs spend four-days exploring the island, diving, foraging, hunting and meeting producers before setting up shop at The Wharf (as locals refer to it) and serving up their own menu for a weekend.

Matt Stone and Paul Iskov
Matt Stone and Paul Iskov9th, 10th and 11th of January
Co-executive chef of Oakridge Wines, Matt Stone and Western Australian Chef, Paul Iskov from Fervor Foods. Matt has visited Flinders Island for the last two years running as part of the Flinders Island food & Crayfish Festival and he is excited to show Paul around one of his favourite places on earth.
Massimo Mele and Matt Adams
Massimo Mele and Matt Adams 14th, 15th and 16th of February
Tasmanian chefs, Massimo Mele of Grain of the Silos and Matt Adams of Timbre will join forces on Flinders. While Massimo and Matt both have a distinctly different approach to cooking, with Massimo drawing inspiration from his Italian roots and Matt leaning more towards a modern Australian style, both chefs have earned a reputation for their dedication to supporting small-scale Tasmanian producers.  We can’t wait to see what they cook up with our stunning island produce!
Jo Barrett and Analiese Gregory
Jo Barrett and Analiese Gregory 28th, 29th of February and 1st of March
Acclaimed chefs and friends, Analiese Gregory (Franklin) and Jo Barrett (Oakridge) will descend on the island just in time for the end of the crayfish season. Both keen divers, Analiese and Jo are excited to discover the island’s abundant seafood first-hand as well as work with local fishermen and producers to feature these beautiful ingredients on their weekend menu.