Buried in an old copper mining town, this little gem has plenty of appeal to drag you over the dirt road from Parachilna or up the log expanse through Flinders Ranges National Park. History is literally wall-to-wall, with fossickers’ photos papering the walls in the main bars. Upstairs the rooms are as expansive as the outback, but have homey touches to make it more like a luxury B&B. You won’t have to dig too deep for a bite either with the menu showcasing bush ingredients such as the lamb cutlets chargrilled in eucalyptus oil, or, wrap your laughing gear round a baby barra baked with lemon myrtle to sharpen the flavour. Still haven’t got your tastebuds pumping? Then opt for the ironically Australian Parma – a slab of chicken or beef with a Roma sauce and stringy mozzarella. If you reckon you could do better yourself, then come along for the Camp Oven Cook-off, held every October and featuring traditional Aboriginal cooking.
