This Random Acts of Kindness Day, plan one of these acts for your next holiday and make the world a better place.
On Random Acts of Kindness Day the message is clear: do something today (and every day) that will make someone’s world just a little bit better. And what better time to spread positivity than when you’re on holidays around the country, living your best life?
If you need a little inspiration to provide a ray of sunshine, try one (or all) of these acts of kindness.
1. Pay it forward
There are plenty of easy ways to pay it forward on your holiday, both to locals and to other travellers. Go out for a nice breakfast (as if we need to encourage you) and buy a coffee, or a meal, for the person in line behind you. If your accommodation doesn’t have a laundry and you visit a laundromat for a quick clothes wash, leave a few extra coins around for someone else to use on their wash. If you’re on a road trip, leave a gift voucher for petrol at the petrol pump with a sign for the next car that drives up to use it. You get it, if you can, give it to someone who might not be able to.
Buy someone else a coffee when you grab brekkie. (Image: Thai Liang Lim)
2. Give compliments
When we receive genuine compliments from strangers, that aren’t overstepping or about another human’s body, it has the ability to completely turn a bad day around. Tell someone you love their style, or they parked really well, or maybe they have a delightfully contagious laugh. whatever it is, just make it positive and true.
Just be nice.
Need tips, more detail or itinerary ideas tailored to you? Ask AT.
AI Prompt
3. Share positive feedback
On holiday, we encounter even more customer service professionals than in regular life. As a former customer service worker myself, I can promise you that those professionals have heard just about every complaint there is, but people just really don’t go out of their way to share positive feedback. Time to change that fact. If you get great service at your hotel, a restaurant, while doing a little vacay-shopping – whatever it is, take an extra five minutes to tell them, or their manager or name them in a positive online review.
If someone makes you the best coffee ever, tell them. (Image: Crew)
4. Say ‘hi’ to a stranger
The best thing about being on holiday is all those social walls coming down. I know that I’m definitely about 30 times more open to conversations with strangers the second I leave my home city. Harness that carefree attitude and say hello to a stranger. Who knows, that chat might be their only one for the day.
5. Practice self-kindness
Perhaps the easiest person to show kindness to (in theory), is yourself. And, if you happen to be on holiday, the best time to lean into treating yourself. Book an experience you really love today, whether it be a massage or a long hike. Maybe try writing a gratitude list as well, to really lift your mood. Trust me, they’re easy to do on holidays.
Treat yourself to Australia’s incredible views. (Image: Chris Fuller)
Weekly travel news, experiences insider tips, offers, and more.
6. Clean up
What better way to give back to the place you chose for your getaway than picking up a few pieces of rubbish and putting them in the bin where they belong? This is especially amazing when you’re in a protected beach or camping area.
Love the beach you’re holidaying on? Take a piece of rubbish away with you. (Image: Niklas Ohlrogge)
7. Leave a big tip
Tipping culture might be growing in Australia, but it’s definitely not common or expected. So maybe give someone an extra treat today whether they served you coffee or cleaned your hotel room.
8. Put your phone away
Speaking of self-kindness, have you ever had a day away from technology? As someone who is very plugged in, I can assure you it’s an incredible feeling. If you can’t put your phone away for the whole day (and if you can’t on holiday, then when can you?), then be sure to put it down when spending time with your fellow travellers and give them your full attention.
Do your loved ones the kindness of putting down your phone. (Image: Dan Gold)
Kassia Byrnes is the Native Content Editor for Australian Traveller and International Traveller. She's come a long way since writing in her diary about family trips to Grandma's. After graduating a BA of Communication from University of Technology Sydney, she has been writing about her travels (and more) professionally for over 10 years for titles like AWOL, News.com.au, Pedestrian.TV, Body + Soul and Punkee. She's addicted to travel but has a terrible sense of direction, so you can usually find her getting lost somewhere new around the world. Luckily, she loves to explore and have new adventures – whether that’s exploring the backstreets, bungee jumping off a bridge or hiking for days. You can follow her adventures on Instagram @probably_kassia.
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)
