In March this year, Flinders Island couple Tom and Jo Youl opened Flinders Wharf – the newest restaurant on the barely tamed Bass Strait island. Located just off the north-east coast of Tasmania, Flinders Island is a trove of seafood and fresh produce, with a population of about 900 people.
Now, the Youls are inviting guest chefs to their remote restaurant for the On-Island Time series. Chefs will come to the island for four days to dive, hunt, explore and forage, as well as meet the island’s producers. The guest chefs will then put together a special weekend menu that will be served at the Flinders Wharf.
Diners can choose from an à-la-carte Friday-night dinner service, Saturday brunch, Saturday dinner and a Sunday barbeque set menu ($30 for a plate and a glass of house wine).
Next up in the series, from Friday September 20 to 22, are chefs James Viles and Ryan Kovac, who will bring a taste of their New South Wales-based American barbeque joint Bertha’s Meats to Flinders Island. The pair will apply traditional American-style barbeque techniques to Flinders Island produce such as mutton bird, wallaby, saltbush lamb and beef.
Then from October 25 to 27, chef Matt Breen of acclaimed Hobart diner and wine bar Templo will join forces with Adelaide-based chef Max Sharrad (named Young Chef of The Year in the 2018 Appetite for Excellence Awards) of pasta bar Nido. Expect the partnership to result in innovative Italian cuisine.
Capping off 2019’s guest-chef visits will be Tasmanians Luke Burgess (formerly behind celebrated but now closed Hobart diner Garagistes) and fermentation-maestro Adam James from specialty grocery store Rough Rice in Hobart. From November 29 to December 1, the two friends will make the most of James’s knowledge of all things fermentation and Luke’s fine-dining experience to experiment with the fruits of Flinders Island.
And if you’re looking for somewhere to stay, the Youls also run a number of boutique accommodation properties on the island including the waterfront Cray Shack, for up to five people.
