The Flinders Wharf announces new lineup for their monthly visiting chef program, ‘On-Island Time’ commencing September, 2019.

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.

Jo and Tom are excited to announce the visiting chefs for September, October and November this year with 2020 dates also to be announced in the coming months.

First up beginning Friday, 20th of September to Sunday 22nd of September is James Viles and Ryan Kovac who will be bringing Bertha’s Meats to Flinders Island, Viles’s latest addition to his suite of venues located in the NSW Southern Highlands. Viles and Kovac will apply Bertha’s focus on traditional American-style barbecue techniques to the unique produce opportunities that Flinders Island presents including mutton bird, wallaby, saltbush lamb and island-grown beef.

October 25th to the 27th will see Hobart-based chef Matt Breen (Templo) and Adelaide-based Max Sharrad (Nido Pasta Bar) descend on Flinders Island with their fresh take on traditional Italian cuisine. Breen recently opened his second venue in Hobart, Sonny and Sharrad was recently named Young Chef of The Year in the 2018 Appetite for Excellence Awards.

The final guests chefs for 2019 will be Luke Burgess (ex Garagistes) and fermentation master Adam James (Rough Rice) from Friday, 29th of November to the 1st of December. Good friends for over twelve years, Burgess and James are looking forward to developing their own culinary take on Flinders Island produce, drawing on James’s immense knowledge of the ancient technique of fermentation and Luke’s cooking style that is responsible for putting Tasmania on the map for fine dining.

Guest chefs will offer ala carte Friday night dinner service, Saturday brunch, Saturday night dinner and a Sunday barbecue set menu ($30 for a plate and a glass of house wine). Bookings are recommended in order to avoid disappointment.

In addition to The Flinders Wharf venue itself, Jo and Tom also manage a number of boutique accommodation properties on the island including Killiecrankie Beach House and The Cray Shack (right on the breathtakingly beautiful Killiecrankie Beach) as well as Dwarf Cottage which is located on their very own farm. Each of these unique accommodation properties offer complete food and catering services provided by the kitchen team at The Flinders Wharf.

Sharp Airlines fly direct to Whitemark, Flinders Island from Melbourne and Launceston with group charters also available.