The Flinders Island Food and Crayfish Festival will see chefs foraging for ingredients for five days ahead of a special long lunch.

Chef David Moyle of Longsong restaurant in Melbourne said the idea for the lunch came from wanting to share the island with mates.

“From my very first visit to Flinders I was hooked,” Moyle said.

“I just really loved going there and in addition to the island itself I found the people so real and warm and friendly.

“I’m looking forward to showing it off to some mates and cooking together with them.

“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. It just tastes so right.”

Other chefs involved in the festival include James Viles of Biota at Bowral, NSW; Matt Stone and Jo Barrett of Oakridge at Coldstream, Victoria; and Mark Labrooy of Three Blue Ducks at Bronte in NSW

They will be joined by sommelier Alice Chugg of Ettie’s in Hobart.

The crayfish for the festival will be provided by Jack Wheatly, who is the only crayfish fisherman left on Flinders Island.

Mr Wheatly had been using traditional crayfish pots his whole life, just life his father and grandfather. 

The men’s shed was making the long tables for the event, and the community of Flinders Island will be lending their own dining chairs for the event. 

The exclusive event is open to just 100 “off-islanders”, the exact location will not be revealed until 48 hours prior to the event.

The dress code for the festival is “barefoot cocktail”, though a hat and sunglasses are strongly recommended.

Alongside the lunch, guests can pick grapes at Unavale Vineyard, head on a tour of the island, or enjoy more of the fresh produce Flinders Island has to offer.

The Flinders Island Food and Crayfish Festival will run over April 14 and 15.

Tickets and further information is available online at www.visitflindersisland.com.au.

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