Seafood lovers take note – the inaugural Flinders Island Food & Crayfish Festival will feature some spectacular produce, with April being peak time for the island’s crayfish. The highlight event will be a long lunch, cooked by chef David Moyle of Longsong, Biota’s James Viles, Matt
Stone and Jo Barrett of Oakridge, and Mark LaBrooy of Three Blue Ducks. Tasmanian wines and other drinks will be served with it.
Located in Bass Strait, north-east of Tasmania, Flinders Island is the largest island in the Furneaux Region, with untouched beaches, crystal-clear waters, deep forests and some of the country’s best produce.