Off the coast of Tasmania, located in Bass Strait, you will find Flinders Island - a stunning stretch of land encased by crystal clear waters. Here we catch up with island powerhouse Jo Youl who's family has owned land on Flinders Island since the 1930s. Together with her husband Tom, Jo produces prime Angus beef on the fertile land while simultaneously running luxury farm stay accommodation and the Flinders Island Wharf Restaurant where a roster of some of Australia's most talented chefs showcase the best of island produce. When we visit, Pip Sumbak is in residence at the Wharf, wowing guests with her barbeque skills, showcasing exceptional island produce cooked over flames on a trellis.
Flinders Island, a remote and picturesque island located between Tasmania and Victoria, is gaining recognition for its grass-fed beef, exemplifying a successful "farm to table" approach. The Youl family, owners of Quoin Farm on the island, have breathed new life into the property, establishing a fully licensed on-island abattoir and integrating cattle production into the island's ecosystem.
Family Heritage and Farm Revival
The Youl family's connection to Quoin Farm dates back to 1932 when their great-grandparents acquired the property. Jo and Tom Youl became full-time residents in 2014, marking the first permanent occupants of the farm. The farm's initial development for beef production required fencing to control the island's large population of native animals, allowing for pasture improvement and increased productivity.
Angus Cattle and Market Varieties
Quoin Farm predominantly raises Angus cattle, maintaining heifers for breeding and sending steers to Tasmania. Most of the steers, weighing between 450-500kg, enter the Cape Grim brand, while others are grain-finished at the Powranna feedlot for export to Japan.
Abattoir and Closing the Supply Chain Loop
Historically, the island's only supermarket had to import Quoin Farm beef from mainland Tasmania, creating a supply chain gap. However, the Lackrana Meat Works abattoir was reopened a year ago, enabling the processing of cattle outside brand or market specifications and enhancing the local appeal.
On Island Time and Culinary Integration
The Youl family expanded their farm into a unique luxury farm stay brand called "On Island Time," offering accommodation, a restaurant, and tourism experiences. The Flinders Island Wharf Restaurant, part of this venture, has hosted esteemed chefs such as David Moyle, Jo Barrett, and Alanna Sapwell. The restaurant provides locals and tourists with exceptional open fire cooking experiences, utilizing island-produced beef, lamb, and wallaby.
Commitment to Provenance
The relationship with the local abattoir and farmers underscores the importance of provenance, enhancing the island's food culture. The direct relationship with the supply chain allows for personalized cuts and preparations, offering a unique and transparent dining experience for visitors.
Future Plans and Ambitions
Jo Youl envisions a future where they expand their farm, adding more land and increasing the herd size to 1,500-2,000 breeding cows. Their long-term goal is to establish their premium beef brand, from production to plate, collaborating with chefs to promote their quality product.
Flinders Island's Quoin Farm demonstrates how a "farm-to-table" approach can thrive in a remote setting, fostering a sustainable and interconnected ecosystem within a small, close-knit community.