how the festival came to be
Photos by Adam Gibson.
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.
The 2019 Flinders Island Food and Crayfish Festival is set to build on the success of the event to create an experience that celebrates all the island has to offer. Once again the Festival is proud to present an all-star line up featuring some of Australia’s most talented and adventurous chefs to showcase the Island’s produce, culture and history across four days of innovative programming.
The Festival’s signature event - the long lunch - will take place at one of the Island’s most breathtaking locations working with the creative theme of ‘Mother Nature + Human Nature = The Natural Order of Things’. Be prepared to experience a feast of everything Flinders Island represents: wilderness, community, connection, food and the natural elements.