There’s nothing quite like the Australian outback. The vast, raw beauty of untouched wilderness evokes a sense of seclusion and while you may feel a million miles away, that doesn’t mean you have to live like it if you want to experience what the outback has to offer.
Within the heart of the Flinders Ranges, perfectly positioned on the edges of Wilpena Pound, Rawnsley Park Station offers visitors a luxurious stay in what can often be an unforgiving environment.
A working sheep station, owners Tony and Julieanne Smith have transformed the humble property into an award-winning tourism facility inviting guests to experience the magnificence of the region in a sustainable and environmentally sound way.
It’s no secret that the outback gets hot in summer but that’s no reason to postpone a trip, in fact, witnessing the arid wildlands in the peak heat is something of genuine beauty – a sentiment held by the station’s head chef, Hermann Westphal. Originating from Germany, Hermann didn’t grow up experiencing the harsh Australian heat but says that he has grown to love it.
“We’re in such a beautiful location and there really is nothing quite like sitting on the deck of the restaurant of an evening and seeing the sunset light up the mountains,” he says.
While camping at the property is always an option, a stay in one of the many accommodation options is recommended during the warmer months for a more comfortable stay. From holiday units to eco-luxury villas, each lodging type has its own unique charm that offers guests a chance to experience the Flinders in a comfortable and personal way. To create solace from the outback heat, there are four swimming pools on the property – Homestead, Ecovillas, Units and Caravan Park.
Hiking, mountain bike rides and even scenic flights through the Flinders Ranges will keep you more than occupied throughout the days and when you return from your adventure, weary yet vibrant, a meal from Hermann and his team at the onsite Woolshed Restaurant will be exactly what you need to refuel.
Serving seasonal, modern Australian cuisine, Hermann is excited to create this year’s summer menu as it will be the first time the restaurant has been open over this period in more than three years.
“I’m really looking forward to incorporating local native summer ingredients like lemon myrtle, quandongs and pepper berry to create not only fresh, delicious meals but also pay tribute to the land we’re on and how the station fits into the scheme of things,” says Hermann. “But don’t worry,” he adds “The lamb-tasting platter will still be on the menu.”
As a fully functioning sheep station, the lamb-tasting platter was one of the first items on the menu and has solidified its spot due to its sheer popularity. The head-to-toe tasting plate showcases every part of its namesake incorporating the less known cuts such as the tongue and heart.
“People are always a bit afraid of it at first because it’s not common but once they try it, they’re sold. 99.5% are truly happy and surprised with how tasty it actually is,” says Hermann.
More than just a chance to try cuts of meat that you may have never experienced, the head-to-toe eating method also works as a sustainable way to eat meat preventing wastage from off-cuts.
Sustainability and conservation are at the heart of Rawnsley Park Station with Tony and Julieanne embracing numerous measures to combat their environmental impact and encouraging guests to tread lightly.
Experience mother nature in all her glory with a stay at Rawnsley Park Station and soak up the wonder that is the Australian Outback.
Rawnsley Park Station is located at Flinders Ranges Way, Hawker SA .
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