King Island is a treasured destination of AAS for its world-class gourmet scene. Our local friends, Lucinda, Ian, and their team run Wild Harvest, considered one of Australia’s top fine dining restaurants.

Chef Ian grew up on a farm near Orange, NSW, so as a restauranteur he’s particular about the provenance of every ingredient he uses. This means Wild Harvest dishes boast flavours of a greater intensity and freshness. But it's the story behind the food that really takes centre stage, with Ian sharing the interconnectedness of the people on King Island who have a part in your meal.

"Whether it's crayfish or another, someone gets out of bed very early in the morning, they go out and face the elements, sometimes it's in the dark, sometimes it's raining or darn hot, to deliver all that to the table," he says. "So guests not only fill their stomachs, so to speak, but they have the understanding of the nurture of it."

Any potatoes, carrots and beets in your meal are actually picked from Wild Harvest’s garden that morning. They source the abalone, beef, pork and lamb from King Island producers while the quail comes from Rannoch Farm in Tasmania. Even the jus and gravy are made onsite, with the jus coming straight from the cannon bones of local cattle.