The Woolshed Restaurant
Our Story
After progressive development of the cabins and caravan park at Rawnsley Park throughout the 1980s, the decision to introduce the “Aussie Tea” was made in 1989.
While the extra workload for owners, Tony & Julie, was substantial after a long working day, the experience of the authentic bush dinner was an experience that tourists loved.
Lamb was cooked on a wood-fired spit and vegetables prepared in a camp oven. Dessert was typically made up of ‘Spotted Dog’ (damper with sultanas) or apple sponge, which was also prepared in camp ovens.
The resulting menu was truly authentic, and one that you’d be hard pressed to find elsewhere.
Although the ‘Aussie Tea’ initially started as a once-a-week project, word spread fast and it wasn’t long before the ‘Aussie Tea’ was being served 3 times a week. Bus groups and those traveling with friends and family began visiting Rawnsley Park in search of this mouth-wateringly unique experience.
In 1990, the shearing shed at Rawnsley Park restaurant enjoyed an extension which would allow up to 50 diners a night to enjoy dinner for just $10-$12.
This extension continued to serve meals up until 2000 at which time an entirely new 12m x 9m suspended slab shed was built to adjoin the 1989 extension. Now, with a full commercial kitchen, cold room, store room and toilets, the ‘Woolshed Restaurant’ as it is now known, was complete.
Over the last 20 years there have been a number of different operators of the Woolshed Restaurant. The first chef was Anne Russell who had been working in the station’s reception area.
For a short time, Gavin and Irene Lugg, of Port Lincoln, took over. The Luggs were experienced in the restaurant trade and ran the Woolshed for 18 months.
In 2002, the restaurant was leased to Ron and Jan Heinrich who had been working at the restaurant at Wilpena Chalet. They had a reputation for good, wholesome food and continued until 2007 when Jon and Sally Dean, self-confessed “foodie tragics” took over.
While Jon was typically found in the front of house, spinning yarns with the diners, Sally was normally found in the kitchen drooling over the cookbooks.
In Tony Smith’s own words, it was Sally who transitioned the Woolshed Restaurant from a ‘basic eatery’ to a gourmet dining experience.
In 2013, husband and wife team Peter Frey and Cynthia McDonald-Frey took over and ran it under a management agreement with the Smiths.
The year of 2014 saw Andrew and Elizabeth Zdravkovski take the reins, with a wealth of knowledge having worked with the likes of Jamie Oliver and Gordan Ramsay in the UK, bringing a very high-class modern cuisine. Many special dinners made by Andrew and Elizabeth featured Rawnsley Park lamb matched with Southern Flinders Ranges or Clare Valley wines.
In 2016, Andrew and Elizabeth moved on, and New Zealanders Angela and Jade Nuttall (mother and daughter team) stepped up to the plate after working in other roles previously at the station.
In mid-2017, Jarrod and Sharon Crispin took over and continued to develop the Woolshed Restaurant as a fine dining establishment, until Robin Kuther and Kylie Archer arrived on the scene. Robin and Kylie decided to give it away to pick apples in Tasmania and recently welcomed the arrival of their baby daughter.
Today, Hermann and Katie bring their flare to the Woolshed Restaurant all the way from Germany. Be sure to drop in and say hello while you enjoy a fresh and hearty meal with unparalleled views!
