What being Australian means to me: an elder’s perspective

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Willie Gordon, Nugal-warra elder and Cape York story-keeper, shares ideas for a hope-filled Australia Day with Jennifer Pinkerton

If you were born in this country then I classify you as an Australian. And one of the beautiful things about Australia is that we have all these different cultural values in our mix, values we can learn from. Sometimes these cultural boundaries impose comfort zones on us; we’re afraid to move out of our comfort zone because we think other cultures might pose a threat.

 

When we travel, we extend our comfort zone and challenge our preconceptions. Before I went overseas – and I’m embarrassed to admit this – I thought that everyone in England was white! But I saw that they came from all over. I was 40 years old; I felt so stupid. I was amazed at my misunderstanding. I had to travel that far to realise that multiculturalism is everywhere.

 

I was also surprised that, when in Hong Kong, I couldn’t see the sun because of smog. It was foggy every day. I couldn’t believe that it didn’t go away. I couldn’t fathom it. I found myself thinking: “At home, we have nice air, we have rain, we have sun and we can see the stars."

 

In Australia, we’re pretty lucky. In fact, I am looking at the stars right now! Travel helps free up our ideas, and see the things we take for granted. It challenges fixed views and makes us realise what we have.

 

Sometimes we wait for a disaster to happen in order for us to be united, you know, like a fire or flood. Why don’t we be united anyway – before disasters hit? The only fence that we build is the one that exists in our own minds. And we’re the only ones who can pull it down. I want my grandchildren to say, “Well OK, there is no barrier". And we should teach them that there isn’t a barrier. There is no ‘black’ and ‘white’. We’re just people. We’re Australian people. We are on the same boat.

 

If we keep going back to history trying to fix it, then we won’t be moving forward as a united people. We need to draw on our strengths to do this. The past is what we learn from, but education helps us move confidently into the future. And by education, I mean gaining knowledge and understanding. Reconciliation is about accepting people. It starts with you. Not with the government.

 

Each ANZAC Day I salute the people who have died for our country. I don’t think any of my people, the Guugu Yimithirr, went and laid down their lives, but I try and go and appreciate the people who did. For Australia Day, I believe we should broaden things out and salute the people who have worked hard to build our country. I think it should be a remembrance day for the hard yakka we’ve been through, you know? My father, for example, cut sugar cane in the burning sun. Cutting cane was really hard work. His sweat, and that of many others, forms part of the patchwork that makes our country what it is.

 

What does it mean to be a good Australian? First of all you need to find out who you are. We tell our children about other people, so they’re busy looking over there and not looking at themselves. We lose sight of ourselves.

 

In today’s society, we drive cars, live in houses, have vaccines against illnesses, watch television, and all these need dollars. But we still need our spirituality and cultural values to make us strong – that’s the thing that’s going to get you through. Then the practical will follow. That’s what I believe. And you don’t need to be religious for that. It’s about saying, “I want to strive to do good". And when you’re strong, you encourage other people to think about who they are and what they need to do to strengthen their own spirits. You have to want it. Once you’re strong, then you can share it.

 

A general practical thing you can do is make sure your little patch of land is OK. And one of the simple things I think should happen is that every Australian plants a tree on Australia Day – it could just be in your garden; a fruit tree. We’d have 25 million more trees! Something simple like that doesn’t need any political argument or debate.

 

Another thing: be part of your community. Get involved. Some people wander off on their own… We see ourselves as individuals. But we’re all connected in one way or another. It’s time to stop this black and white thing, and just get on with looking after our garden. We have to make sure our country and environment are protected, because it’s the only garden we have. And we’re fortunate.

 

Australia has a pretty good garden. It’s our birth place and with the right care it can give us strength – the strength we need to journey through life, and to survive for many more thousands of years.

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

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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.