A celebration of a remote island and an incredible food adventure: April 11th to the 14th 2019 marks the Flinders Island Food and Crayfish Festival

An active community group on Flinders Island have invited chef David Moyle back to curate an impressive line-up of chefs to participate in the inaugural Food and Crayfish Festival. A true culinary journey for those with insatiable wanderlust, this unique festival will allow visitors to go on an exciting adventure and experience the incredible quality of produce that Flinders Island has to offer.

Food & Crayfish Festival
Flinders Island Long Lunch

The main event for the festival is a one-off long lunch, held in an undisclosed location outdoors somewhere on the island.

The lunch location will be revealed no more than 48 hours prior, with the Flinders Island microclimate determining the exact whereabouts. Wherever the location, guests will certainly dine with a stunning view. The long lunch will feature a gin bar highlighting Tasmanian gin as well as Tasmanian wine and beer.

Descending on the Island to prepare the long lunch will be chefs James Viles (Biota), Matt Stone (Oakridge), Jo Barrett (Oakridge), Mark Labrooy (Three Blue Ducks) Enrico Tomelleri (10 William St) and Vladimir Panevin (Ettie’s). The chefs will be joined by Alice Chugg (sommelier, Ettie’s). In the lead-up to the lunch the chefs will spend 5 days exploring Flinders Island, tasting the local ingredients and formulating their unrepeatable menus.

Chef Mark Labrooy cooking Flinders Island produce

A highlight of the festival is of course the Island’s spectacular crayfish, harvested from the cool, clean waters of the Bass Strait and supplied by Jack Wheatley, one of the only crayfish fisherman left on the island, at age 74.

Produce to feature alongside Jack’s crayfish include saltgrass lamb, wallaby and fish as well as fruit and veg grown locally on the Island.

Guests wishing to make the most of their time on the island are welcome to arrive on Thursday April 11 in time for the cultural evening at the Flinders Wharf. We will have on the menu mutton birds and inviting elders to tell their stories about mutton birding on the outer Furneaux islands. Guests can enjoy a range of activities such as exploring by foot, driving, swimming, bushwalking, fossicking, kayaking, snorkelling, surfing, relaxing. Visits to local dining establishments on the Friday will provide an initiation to Flinders Island’s incredible produce. The festival will kick into full swing with the special long lunch on the Saturday.

Other festival activities include a cocktail party, produce sampling, a cooking class, CWA lunch and grape picking as well as a special market to be held at Whitemark on the Sunday.

Flinders Island Crayfish
Charcol burnt dessert

Tickets to the long lunch are $270, with only 200 places available.