Driving the Big Lap of Australia – 12 things to know

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Dreaming about driving off into the sunset and doing a big lap of Australia?

Travel writer and photographer Lee Atkinson has just returned from an epic 10-month, 40,000km road trip around the country, and written a book about it (see below). Here are her top 12 road trip travel hacks you need to know before you hit the road.

1. What to drive

You don’t need a 4WD to drive around Australia, but you do need low range gearing to reach some of the most beautiful bits, because the really wild, wondrous places are almost always in out of the way places. If you are towing a van or camper trailer opt for a turbodiesel, because this type of engine works more efficiently than a petrol for towing and diesel is more readily available in remote areas. And go for an automatic, because autos allow you to just stick it in drive and concentrate on other things.

lower tyre pressure
Deep sand means it’s time to lower tyre pressures (photo: Lee Atkinson).

2. To tow or not to tow?

The number one mistake most people make when choosing whether to buy a caravan, motorhome or camper trailer is to think in terms of what it will be like to live in, rather than where they can take it. If you’re planning to spend most of your time on main roads and want to stay in towns or caravan parks, a caravan or motorhome is a great option. But if your idea of a good time is taking the roads less travelled and getting out into national parks and wild places a camper trailer or a roof-top tent is a better choice. Bigger is not always better. There’s an exponential relationship between the size of your caravan or trailer and the extent to which you can get off the beaten track.

3. Before you go…

If you’ve never been outback or off-road before sign up for a 4WD training course. It will teach you how to use the vehicle to its full potential, how to get yourself out of tight spots and, most importantly, how to use recovery gear. Google ‘4WD driver training’. Same goes for towing: not only do you get plenty of time, and traffic-free space, to learn how to manoeuvre and reverse park your vehicle with a caravan or trailer in tow, you’ll also pick up lots of technical and safety information and handy tips. Tow-ed operates courses in most capital cities and regional centres and will lend you a van if you want to learn before you buy.

Colourful campsite Rainbow Cliffs Arnhem Land
Colourful campsite, Rainbow Cliffs, Arnhem Land (photo: Lee Atkinson).

4. What tools do you need?

A basic tool kit should include a jack, jacking plate and wheel replacement tools, spare tyre, fire extinguisher, emergency fuel supplies (if heading off the beaten track), engine oil, coolant, jumper leads and spare radiator hoses and fan belts and the tools you’ll need to replace them – check out YouTube for DIY tips and bush mechanic lessons. Don’t even think about leaving home without ultimate get-out-of-jail repair kit: cable ties, gaffa tape and fencing wire – with these you can fix just about anything.

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5. Getting out of trouble

Getting stuck is inevitable when you’re travelling off the beaten track. You can spend a fortune on fancy recovery gear but there are five things you really can’t do without: we took a pair of Maxx Trax ramps, which you put under the wheels when you’re bogged in sand or mud. They give the tyres something to grip and, as a rule, will launch you out of trouble easily. We also had a long-handled shovel for digging and a snatch strap for those moments when all else failed – all we needed then was somebody else to come along to pull us out, but it was never used. The best way to not get bogged in the first place is to drop tyre pressures to 20psi or less, so we also carried a quality air compressor and an accurate pressure gauge.

6. Essential kit

Never travel without a first aid kit and always carry extra drinking water. Mobile phone coverage can be non-existent in the outback. Hire (or buy) a satellite phone so you can call for help if needed. Some tourist information centres in remote areas have sat phones you can hire, or visit Satellite Hire or  Rent a Sat Phone.

Lee Atkinson's Big Lap map.
Lee Atkinson’s Big Lap map.

7. Map it out

Fighting over which is the right way to go is a major cause of holiday (and marital) breakdown. Don’t rely on the mapping app on your phone – invest in a good GPS. We used Hema Navigator, which features off-road tracks as well as major highways.

8. Keep in touch

These days you can get most of your bills, banks statements etc electronically, which means you can keep the home fires burning relatively easily. Skype is the best thing ever for keeping in touch with friends and family for next to nix. We carried laptops and a 4G mobile wi-fi modem which connects up to 10 devices. Telstra’s the only network that consistently works outside of capital cities.

Troubridge Point Yorke Peninsula SA
Coast hugging, Troubridge Point, Yorke Peninsula, SA (photo: Lee Atkinson).

9. Where to go when

Clockwise or anti-clockwise, that’s the million-dollar question when you’re about to head off on the Big Lap. Whether you turn left or right out of your driveway depends on when you go – if it’s summer, head south, if it’s winter, head north or aim for the red centre. The wet season, which cuts roads and closes national parks anywhere north of the Tropic of Capricorn, can be anytime from November through to May, although it (usually) really only starts to rain in mid to late December and can be all over by April.

The back way, Gippsland, (photo: Lee Atkinson),
The back way, Gippsland, (photo: Lee Atkinson),

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10. How long will it take?

How long have you got? Know that however long you go for, it won’t be enough – Australia’s a big place and you could spend a lifetime and still not see it all. On the other hand, you’d be amazed at how far you can go in just four weeks. We spent 42 weeks on the road, and didn’t go where most do go, but did go where many people don’t.

11. How much will it cost?

Everyone’s trip is different, depending on what you drive, where you go, where you stay and what you eat and drink. We were in a 4WD and towing an off-road camper trailer. In terms of day-to-day expenses we averaged just under $150 a day, including fuel, camping fees and the occasional night in a pub if the weather was foul, food and alcohol – we probably could have got that down a little if my partner was a better fisherman, and if I’d chosen cheaper wine, but hey, life’s too short!

12. Can I take my dog?

Many caravan parks will accept well-behaved pets on a leash, but always check before you book rather than on arrival. Pets are not allowed in national parks, even for day visits or picnics. If you want to bush camp with pets, choose state forests instead.

You can read all about Lee’s epic road trip in her book, The Big Lap.
The Big Lap by Lee Atkinson

The Big Lap by Lee Atkinson.

 

“We took the road less travelled whenever we could, camping in national parks and other wild places where few other travellers go," says Atkinson. “We found some truly amazing places and saw some fantastic things, and this book is the result, a showcase of some of the most scenic spots in Australia." Featuring hundreds of beautiful images, the book is the pictorial diary of her journey with detailed captions telling the stories behind the images. The Big Lap costs $35, (including postage), from ozyroadtripper.com.au

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A gourmand’s guide to eating your way around Hamilton Island

(Credit: Nikki To)

From poolside bites and tasting flights to seafood plates and dry-aged steaks, a foodie adventure on Hamilton Island is worth every bite.

Hamilton Island’s sun-lacquered shores have long magnetised travellers craving an escape from reality. But what’s less expected – and more interesting – is just how assuredly this Whitsundays idyll delivers on the culinary front. Dialling up the flavour as much as the barefoot allure, the Hamilton Island food scene offers world-class dining and drinking options, spanning slick fine-dining moments to just-caught seafood served within sight of the sea. Let’s dig in.

Catseye Pool Club

Catseye Pool Club
Catseye Pool Club offers stunning beach views. (Image: Kara Rosenlund)

Framing the electric blues of Catseye Beach from The Sundays hotel, Catseye Pool Club is Hamilton Island’s latest culinary prodigy. Shown to our table, we thread through rattan chairs, Zellige tiles and tumbling greenery that opens up to Coral Sea shimmer.

The poolside restaurant is the brainchild of Sydney-based chef duo Josh and Julie Niland, who have brought their relaxed yet elevated dining ethos north. The menu – designed to bring people together – is made for sharing, each hero ingredient orbited by a palette of sides to mix, match and layer as you please.

My thyme cocktail – woody with scotch, lifted by lime leaf – pairs perfectly with the charcoal grilled prawns entree, which is served with tumeric and lemongrass marinade, macadamia satay sauce and a thai-leaning sour green mango salad. Each forkful lands differently, but all are a delight. Then comes the coral trout. True to Josh Niland’s ‘scale-to-tail’ philosophy, the fish is presented whole in a theatrical crescent, a tiny fork stuck into its cheek in a nod to Niland’s declared prize cut. Ribbons of zucchini resembling gauzy curtains bring brightness and snap, while kasundi lends depth and warmth. It’s tongue-tantalising, special occasion dining with humanity.

Sails Restaurant

Sails Restaurant hamilton island
Settle into casual poolside dining. (Credit: Nikki To)

A more casual poolside dining scene awaits at nearby Sails Restaurant, where Eastern Mediterranean flavours are dished up with an island twist. Chermoula chicken skewers and barramundi souvlaki lie on the more filling side of the menu, while the sumac squid and stone-bread flatbread with za’atar – arriving alongside pomegranate molasses, beetroot hummus and crushed macadamias – are perfect light bites after a dip in the pool. And don’t miss the garlic lemon scallops.

The setting is equally part of the draw. Sunlight floods the high-ceilinged dining room, while outdoor tables look out across the glittering expanse of Catseye Beach. Holidaymakers in oversized sunglasses sip spritzes beneath umbrellas, the gentle clink of plates mixing with splashes from the adjacent pool. It’s the kind of place you’ll want to linger long after lunch.

Bommie

cuttlefish dish at Bommie restaurant Hamilton Island Yacht Club
Head to the Hamilton Island Yacht Club for a taste of Bommie. (Credit: Nikki To)

Tucked into a sleek curved wing of the Hamilton Island Yacht Club, Bommie delivers experiential fine dining with a sense of occasion. Led by award-winning Executive Chef Ryan Locke, the seasonal menu champions local and native Australian ingredients whipped up into a modern display of creative precision.

Inside the dim-lit dining room, guests can choose between the Tasting Menu or Chef’s Signature Degustation. Sourdough with pine oil sets the tone for the six-course tasting menu, beautifully presented in a bed of pine needles alongside smoked paperbark butter. I love how the squid ink choux pastry is served with flavour-popping native finger lime, which our waiter encourages us to eat caviar-style. Standout moments continue with the wattle-seed-crusted venison elevated by red fruit and pickled beetroot swirls; the meat is perfectly pink in the middle and an homage to the island’s history as a deer farm.

Pebble Beach

qualia Resort Pebble Beach
qualia Resort guests can dine at Pebble Beach. (Credit: Lean Timms)

Exclusive to qualia Resort guests for lunch and dinner, Pebble Beach is Hamilton Island’s most serene expression of seasonal island dining. Ocean-facing chairs dot a timber deck that spills straight onto the resort’s private beach, while crystalline turquoise waters stretch to meet distant islands – a scene far prettier than any postcard could capture.

The recently refreshed menu doubles down on seasonality and bright, layered flavours. While the more substantial T-bone steak with hazelnut honey carrots tempts, we go lighter: Coffin Bay oysters with Champagne foam and keffir lime dust kick us off splendidly, followed by Byron Bay burrata served with balsamic and caramelised figs. The fennel and orange salad topped with succulent grilled chicken is utterly delectable, but it’s the zingy, oh-so-fresh soft shell fish tacos that I can’t stop thinking about. It all goes down a treat with a glass of delicate Charles Heidsieck Brut Reserve Champagne.

Beach Club Restaurant

Beach Club Restaurant hamilton island
Book in advance for Beach Club Restaurant. (Credit: Nikki To)

A lunch or dinner table at Beach Club Restaurant is best booked in advance – and it’s easy to see why. Looking out over the hotel’s palm-fringed infinity pool, the restaurant spotlights elegant contemporary Australian cuisine with a stellar (also Aussie-leaning) wine list to match.

I am completely enamoured by the grilled Queensland prawns, which are brought to life with a smoked compound, local fried curry leaves and lime. Digging into the butter-soft lamb rump served atop pea ragout and parsley Paris mash feels like a warm, nostalgic hug. And dessert – vanilla bean ice cream drizzled with hot salted honey and apple gel – ends the night on a high note.

Expect warm and discreet service; our waiter Marco tells us that the tiny decorative starfish on our table are there to help the staff remember whether we prefer sparkling or still water, so they don’t need to bother us by asking multiple times.

Talk & Taste with Courtenay Morgan-Fletcher

hamilton island Talk & Taste with Courtenay Morgan-Fletcher
Join this immersive wine experience. (Credit Eleanor Edström)

There’s more to Hamilton Island’s foodie scene than restaurant reservations alone. For wine-curious travellers seeking something a little more immersive, Beach Club has recently introduced Talk & Taste – a tutored tasting hosted by Bommie Assistant Manager and wine enthusiast Courtenay Morgan-Fletcher. Held twice weekly for a maximum of eight guests, the experience explores Australian wine culture through four thoughtfully selected drops paired with native-inspired bites.

We opt for the white wine and seafood option. Alongside pours from Eden Valley and Launceston, a nibbling platter arrives featuring sashimi, salmon roe, Mooloolaba prawn ceviche and palate-cleansing ginger. The seafood is pristine and pared back, allowing the wines to take centre stage.

The real highlight, however, is discovering just how nuanced winemaking can be. Courtenay speaks of viticulture as both art and science: harvest grapes a week too late and ripeness tips into ruin; plant the same varietal on different elevations and the sun, slope and water flow will shape entirely different expressions. Pinot noir, she explains, with its delicate skin and high water content, yields lighter fruit-forward wines, while thicker-skinned shiraz delivers depth and structure. I leave feeling fascinated and inspired by Courtenay’s evident passion.

coca chu

table spread at CocaChu
Get a taste of Southeast Asian flavours. (Credit: Nikki To)

Sweet and hot. Sour and salty. Dining at ever-popular coca chu is a sensation-swirling experience that’s not to be missed if you’re a sucker for punchy Southeast Asian flavours. Located at the Main Pool end of Catseye Beach, this lively hangout is all swaying lanterns, driftwood, high beamed ceilings and giant open windows that let in the balmy ocean breeze.

Drawing from hawker traditions, the grilled betel leaf is a neat, vibrant mouthful of chilli fried cashews and spiced beef. The tofu surprises – soft beneath a tumble of dill, mint and coriander, and glossed in moreish peanut sauce. The massaman curry is pure comfort: creamy, fragrant, fall-apart meat. It’s generous and expressive cooking that I, for one, cannot get enough of.

Marina Cafe

hamilton island MArina Cafe
Take in harbour views and comfort food.

Sometimes, all you crave on holidays is a bacon and egg roll done properly and a creamy fruit smoothie. Boasting harbour views, an easygoing atmosphere and clean modern interiors, Marina Cafe is a popular local haunt for a reason. The casual menu lures families and couples alike with its all-day brekky, seasonal salads and sandwiches – from a roasted pumpkin bowl to prosciutto and rocket on herby focaccia.

The acai bowl, topped with toasted nuts and berries, is a refreshing start to my day. Whether you sit in or takeaway, it’s a good-vibes-guaranteed place to refuel before or after your Whitsundays adventures.

Discover your foodie getaway now at hamiltonisland.com.au.