The new iPhone is almost here, and it could change the way we capture our travels.
I have been hanging out for the iPhone 17 Pro to launch before upgrading my iPhone 14 Pro. Back when I bought the 14 Pro, it was top of the line, but smartphone cameras are advancing at lightning speed. Every generation seems to reinvent what pocket photography can do, and this one has me particularly excited. With three 48MP rear lenses, improved low-light performance and cinematic zoom, it will be like carrying a mini DSLR in my carry-on.
A photo of three women from the Yakel tribe taken on an iPhone 14 Pro. (Image: Emily Murphy)
Now, before you say that iPhone photos will never quite measure up to a real DLSR, which is true to an extent, iPhone quality isn’t what it used to be. I’ve had multiple images published in our print magazines that I took on my iPhone, including a stunning portrait of three young women from the Yakel tribe in Tanna, Vanuatu, which is the best picture I’ve ever taken.
And because I travel for a living, I have learnt that even the best camera is wasted without the right tricks. Here are the hacks I swear by to take my iPhone travel photos from “holiday snaps" to “wish you were here" moments.
1. Use the grid for symmetry
The grid is your trusty sidekick. (Image: Emily Murphy)
Head to Settings > Camera > Grid and switch it on. Lining up the horizon on the lower third makes that endless outback road look like it belongs on a movie poster.
2. Shoot in ProRAW
Shoot in ProRAW and edit the image later. (Image: Emily Murphy)
Standing at the base of Uluṟu or floating on a canoe in the Cocos Keeling Islands deserves more than a quick snap. Switch to ProRAW mode to capture all the detail you can, then polish it later without losing sky colour or texture.
For the first time ever, all three iPhone lenses are the same quality. (Image: Emily Murphy)
Sometimes you cannot get closer, like when you are peering over a cliff edge or watching wildlife from afar. The 17 Pro’s new 5x telephoto zoom makes it possible to frame details without sacrificing quality.
5. Go ultra-wide for landscapes
Use ultra-wide to show scale. (Image: Emily Murphy)
Hold down the shutter to record a few seconds of movement. Crashing waves, lanterns drifting into the sky, or a kookaburra mid-flight will bring your memories to life. Later, you can even turn these into long exposure shots.
7. Edit on the fly
Edit your pictures as you go. (Image: Emily Murphy)
Travelling light? The built-in editing tools do more than enough. Bring out shadows, soften highlights and use the vibrance slider instead of saturation for natural-looking colour.
8. Clean the lens every time
Don’t forget to clean your lens. (Image: Emily Murphy)
It sounds basic, but a quick wipe before shooting makes all the difference. Think of it as part of your pre-photo ritual.
9. Pack a pocket light
Natural light is king, but travel does not always deliver perfect conditions. A small portable light can rescue a dim hotel room, a moody restaurant, or a shadowy temple interior. I always carry one, and it makes a huge difference. This is the one I use .
10. Shoot video with intention
If you haven’t added the Cocos Keeling Islands to your bucket list, now’s your time!
The iPhone 17 Pro is a beast for video, with cinematic mode, stabilisation and Dolby Vision HDR. The trick is to treat it like you are directing a film. Move slowly, only pan with purpose and use both hands for stability. Bonus points if you have a gimbal. Short clips are best for editing later, and always think about capturing sound – a bustling market or crashing waves can bring your travel video to life.
The iPhone 17 Pro is already a powerhouse for travel photography, but the real magic comes when you learn how to use it well. With a few simple hacks, your shots will capture the spirit of your travels so vividly that your friends will feel like they are right there beside you.
Emily Murphy is Australian Traveller's Email & Social Editor, and in her time at the company she has been instrumental in shaping its social media and email presence, and crafting compelling narratives that inspire others to explore Australia's vast landscapes. Her previous role was a journalist at Prime Creative Media and before that she was freelancing in publishing, content creation and digital marketing. When she's not creating scroll-stopping travel content, Em is a devoted 'bun mum' and enjoys spending her spare time by the sea, reading, binge-watching a good TV show and exploring Sydney's vibrant dining scene. Next on her Aussie travel wish list? Tasmania and The Kimberley.
Located just an hour north-west of Melbourne, the largely undiscovered Macedon Ranges quietly pours some of Australia’s finest cool-climate wines and serves up some of Victoria’s best food.
Mention the Macedon Ranges and most people will think of day spas and mineral springs around Daylesford, cosy weekends away in the countryside or the famous Hanging Rock (of enigmatic picnic fame). Or they won’t have heard of the Macedon Ranges at all.
But this cool-climate destination has been inconspicuously building a profile as a high-quality food and wine region and is beginning to draw serious attention from oenophiles and epicureans alike.
The rise of Macedon Ranges wine
Barrels of liquid gold at Kyneton Ridge Estate Winery. (Image: Chloe Smith Photography)
With elevations ranging from 300 to 800 metres, Macedon Ranges vineyards are among the highest in the country. This altitude, combined with significant day/night temperature swings, makes for a slow ripening season, in turn nurturing wines that embody elegance and structure. Think crisp chardonnays, subtle yet complex pinot noirs and delicate sparkling wines, along with niche varietals, such as gamay and nebbiolo.
Despite the region’s natural advantages – which vary from estate to estate, as each site embodies unique terroir depending on its position in relation to the Great Dividing Range, soil make-up and altitude – the Macedon Ranges has remained something of an insider’s secret. Unlike Victoria’s Yarra Valley or Mornington Peninsula, you won’t find large tour buses here and there’s no mass marketing drawing crowds.
Many of the 40-odd wineries are family-run operations with modest yields, meaning the wineries maintain a personal touch (if you visit a cellar door, you’ll likely chat to the owner or winemaker themselves) and a tight sales circle that often doesn’t go far beyond said cellar door. And that’s part of the charm.
Though wines from the Macedon Ranges are just starting to gain more widespread recognition in Australia, the first vines were planted in the 1860s, with a handful of operators then setting up business in the 1970s and ’80s. The industry surged again in the 1990s and early 2000s with the entry of wineries, such as Mount Towrong, which has an Italian slant in both its wine and food offering, and Curly Flat , now one of the largest estates.
Meet the new generation of local winemakers
The Clydesdale barn at Paramoor. (Image: Chloe Smith Photography)
Then, within the last 15 years, a new crop of vignerons like Andrew Wood at Kyneton Ridge Estate , whose vineyard in 2024 was the first in the Macedon Ranges to be certified by Sustainable Winegrowing Australia; Geoff Plahn and Samantha Reid at Paramoor , who have an impressive cellar door with a roaring fire and studded leather couches in an old Clydesdale barn; and Ollie Rapson and Renata Morello at Lyons Will , who rapidly expanded a small vineyard to focus on top-shelf riesling, gamay, pinot noir and chardonnay, have taken ownership of local estates.
Going back to the early days, Llew Knight’s family was one of the pioneers of the 1970s, replacing sheep with vines at Granite Hills when the wool industry dwindled. Knight is proud of the fact that all their wines are made with grapes from their estate, including a light, peppery shiraz (some Macedon wineries purchase fruit from nearby warmer areas, such as Heathcote, particularly to make shiraz) and a European-style grüner veltliner. And, as many other wineries in the region do, he relies on natural acid for balance, rather than an additive, which is often required in warmer regions. “It’s all about understanding and respecting your climate to get the best out of your wines,” he says.
Curious residents at Kyneton Ridge Estate. (Image: Chloe Smith Photography)
Throughout the Macedon Ranges, there’s a growing focus on sustainability and natural and low-intervention wines, with producers, such as Brian Martin at Hunter Gatherer making waves in regenerative viticulture. Martin previously worked in senior roles at Australia’s largest sparkling winemaking facility, and now applies that expertise and his own nous to natural, hands‑off, wild-fermented wines, including pét‑nat, riesling and pinot noir. “Wild fermentation brings more complexity,” he says. “Instead of introducing one species of yeast, you can have thousands and they add different characteristics to the wine.”
The estate’s vineyard, where cool-climate grapes are grown. (Image: Chloe Smith Photography)
Most producers also focus on nurturing their grapes in-field and prune and pick by hand, thus avoiding the introduction of impurities and the need to meddle too much in the winery. “The better the quality of the fruit, the less you have to interfere with the natural winemaking process,” says Wood.
Given the small yields, there’s also little room for error, meaning producers place immense focus on quality. “You’re never going to compete in the middle [in a small region] – you’ve got to aim for the top,” says Curly Flat owner Jeni Kolkka. “Big wineries try to do things as fast as possible, but we’re in no rush,” adds Troy Walsh, owner and winemaker at Attwoods . “We don’t use commercial yeasts; everything is hand-harvested and everything is bottled here, so we bottle only when we’re ready, not when a big truck arrives.” That’s why, when you do see a Macedon Ranges product on a restaurant wine list, it’s usually towards the pointy end.
Come for the wine, stay for the food
Dining at Lake House Daylesford is a treat. (Image: Chloe Smith Photography)
If wine is the quiet achiever of the Macedon Ranges, then food is its not-so-secret weapon. In fact, the area has more hatted restaurants than any other region in Victoria. A pioneer of the area’s gourmet food movement is region cheerleader Alla Wolf-Tasker, culinary icon and founder of Daylesford’s Lake House.
For more than three decades, Wolf-Tasker has championed local producers and helped define what regional fine dining can look like in Australia. Her influence is palpable, not just in the two-hatted Lake House kitchen, but in the broader ethos of the region’s dining scene, as a wave of high-quality restaurants have followed her lead to become true destination diners.
The hatted Midnight Starling restaurant is located in Kyneton. (Image: Chloe Smith Photography)
It’s easy to eat well, whether at other hatted restaurants, such as Midnight Starling in the quaint town of Kyneton, or at the wineries themselves, like Le Bouchon at Attwoods, where Walsh is inspired by his time working in France in both his food offering and winemaking.
The beauty of dining and wine touring in the Macedon Ranges is that it feels intimate and unhurried. You’re likely to meet the winemaker, hear about the trials of the latest vintage firsthand, and taste wines that never make it to city shelves. And that’s worth getting out of the city for – even if it is just an hour down the road.
Delicate dishes on the menu at Midnight Starling. (Image: Chloe Smith Photography)
A traveller’s checklist
Staying there
Stay at the Cleveland Estate. (Image: Chloe Smith Photography)
Enjoy a four-course menu at the one-hatted Surly Goat in Hepburn Springs, Japanese-inspired fare at Kuzu in Woodend or unpretentious fine dining at Mount Monument , which also has a sculpture park.
Drinking there
A tasting at Passing Clouds Winery. (Image: Chloe Smith Photography)
Settle in for a tasting at Boomtown in Castlemaine, sample local drops at the cosy Woodend Cellar & Bar or wine-hop around the many cellar doors, such as Passing Clouds .
Boomtown Winery and Cellar Bar. (Image: Chloe Smith Photography)
Playing there
Idyllic scenes at Castlemaine. (Image: Chloe Smith Photography)
Wander through the seasonal splendour of Forest Glade Gardens , hike to the summit of Hanging Rock, or stroll around the tranquil Sanatorium Lake.
Purple flowers hanging from a tree. (Image: Chloe Smith Photography)
