A celebration of crayfish, nature, and the rugged wilderness of Flinders Island is set for 2018, as the island holds its inaugural Flinders Island Food and Crayfish Festival.
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Chef David Moyle of Hobart restaurant Franklin will be joined by James Viles from Biota, Matt Stone and Jo Barrett from Oakridge, and Mark Labrooy from Three Blue Ducks.
The chefs will create a one-off long lunch, which will be created from their adventures foraging on the island.
Mr Moyle said that from his first visit to Flinders Island, he was hooked.
“It is such a great treat as a chef to be able to cook dishes directly from the location and connected to the land you are standing on,” Mr Moyle said, “It just tastes so right.”
The Flinders Island Food and Crayfish Festival will run on April 14 and 15.
More information can be found at www.visitflindersisland.com.au.
Kasey Wilkins
Kasey Wilkins is education reporter at The Examiner, and also covers the East Coast. Get in touch at kasey.wilkins@examiner.com.au.
Kasey Wilkins is education reporter at The Examiner, and also covers the East Coast. Get in touch at kasey.wilkins@examiner.com.au.
