It started in 1989 as an Aussie Tea in the shearing shed — lamb on a wood-fired spit, vegetables in camp ovens, damper after. The shed was extended in 1990 to seat fifty, and a new one built alongside in 2000 with a commercial kitchen behind it. The lamb still comes off the station, which the Smiths have held since 1953 and still run two thousand sheep on. Dinner nightly.
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