Ian Johnson came to King Island at twenty, took up bricklaying, then started cooking for visitors out of holes in the ground with corrugated iron. About a decade ago he and Lucinda Dengerink built Wild Harvest on Blue Gum Drive in Grassy from second-hand materials — blue-gum cladding from a Soldier Settlement shearing shed, Baltic pine floors from miners' quarters, the tank-maker's shed roof over the king trusses, mining overburden rock around the open fireplace. Foraged saltbush and bull kelp from the Grassy foreshore. MSA-aged King Island scotch, abalone served in the shell, fire-cooked lamb. Cellar curated by Lucinda. Booking essential; not open every night.
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