Authentic, collaboration by some of Australia’s best chefs

The inaugural Flinders Island Food and Crayfish Festival in 2018 was created to showcase the little-known food and natural beauty of Flinders Island – a windswept, rocky outcrop perched on the north-east tip of Tasmania with a permanent population of around 900 people. Festival organisers invited some of Australia’s best chefs to discover the bounty of Flinders Island and the resulting event received national coverage. Chefs David Moyle (Longsong), Matt Stone (Oakridge Winery), Jo Barrett (Oakridge Winery), James Viles (Biota Dining), Mark Labrooy (Three Blue Ducks) and sommelier Alice Chugg (Ettie’s) used the island’s bounty and raw beauty to create events and dishes that put Flinders Island on every gourmand’s must-do (and eat) map.