The Importance of First Impressions

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Chris Smith cops a family sized portion of poor service in the Hunter Valley, then checks out the Curse of the Carrington in the Blue Mountains.

A Crowne of thorns

I write with a frown. Why is it that so many prominent Australian holiday resorts fail to master the art of the first impression? And why is it that this initial abrupt contact is often indicative of the service to come? Maybe they’re just trying to be consistent. Prime example No.1: Crowne Plaza Hunter Valley. You’d think that, given how grown up this NSW wine and food district has become – and given the pedigree of the Crowne group – they couldn’t go wrong.

 

How’s this for a travelogue of disappointment? As our two families approach Pokolbin, there’s no harm in checking that the rooms we’ve booked are ready to go. Well, no harm if you’re happy to speak with a grump. My wife was given the familiar “Of course madam, no need to check" treatment. But, of course, they’d ballsed up the bookings. Even at the front counter the greeting was cold, as the staff freaked out during a brief flurry of multiple check-ins.

 

What was that again about first impressions? Two families, eight mouths to feed and we needed a dishwasher. Not in this three-bedroom villa, thank you very much. And if you don’t do your own washing up, they slap you with a $25 fee. There’s nothing more exhilarating on a long weekend than having to wash the dishes three times a day. How therapeutic.

 

When the kids wanted to watch some of their DVDs, there was no player to be found. Oh, unless you paid $25 a night for one they had to deliver. A babysitter for two hours would be more cost-effective.

 

As we sat outside our abode, soaking in the serenity of the lake, how about we play one of our favourite CDs? Sorry, they don’t supply CD players either.
A drink perhaps? The ice bucket we ordered for the champers was so small we could only jam in four ice cubes. Let’s give them the benefit of the doubt; it is a wine region – maybe they were just encouraging faster drinking.

 

And finally there was the famous kids’ club, which is more like a property in itself, equipped with every available imaginable activity. A fabulous redemption for parents keen for a wine tour. “Be there at 9am, no later," we were told by the stern woman at the club, who must have attended the same customer service course as the others we ran into. I won’t go into the kids’ complaints about being yelled at.

 

The stern woman at the kids’ club must have attended the same customer service course as the others we ran into. I won’t go into the kids’ complaints about being yelled at.

 

Enough! We should have read the hint on approach. Not only does good and bad customer service start at the top, it also starts
at the front door. Lesson learned, frown lifted.

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

AI Prompt

The Curse of the Carrington

The NSW Blue Mountains is as steeped in such fascinating history as it is physically majestic. And on the manmade front, there’s no more magical place, dripping with both these qualities, than the Carrington Hotel at Katoomba.

 

This once was Katoomba: part pub, part upmarket accommodation venue, home to western Sydney pioneers, and supplier of district power. After several famous fires over the past century, and numerous heritage refits, today the Carrington still oozes that Georgian charm. In the midst of winter, Santa’s sleigh bells echo across the valley as Christmas in July festivities carry on endlessly in the glorious dining room.

 

But this year, in one single month, drama engulfed the Carrington. Its resident ghosts were clearly restless. One would-be robber slipped on an icy verandah ledge as he tried to escape security, only to be fatally injured in the fall.

 

Days later those same ghosts, renowned firebugs, decided to haunt the old girl yet again. This time, with the help of a passionate Asian couple, the tea candles conspired. Windowsills are never a clever place to plant a candle, especially when long antique drapes hang from the rod above. In no time, their cosy romantic night in turned into a smoky, burning disaster. In sub-zero temperatures, fire officers forced everyone out, whether they had pyjamas on or not!

 

The fire was extinguished before it spread to any other room, but camping out in the car park at the Carrington was not what these guests had in mind. Nevertheless, make the trip, experience the charm – but beware those wintry ghosts, who have a very twisted sense of humour indeed.

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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.