You Will Decide the New 7 Wonders of Nature

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Uluru and the Great Barrier Reef: Wonders of the nation, or great natural wonders of the world? You decide. Words by Flora King

By mid 2011, a predicted one billion members of the population will have cast a vote and participated in an epic global poll to determine the new seven wonders of the natural world. The New7Wonders of Nature campaign was launched in 2007 and is a contemporary effort to recognise our planet’s most phenomenal natural sites and landscapes, as seen through the eyes of its public. With the announcement of these new wonders scheduled for two years from now, and with two of our national icons in the running against 26 other finalists, it is time for Australia to mark her ballot.

 

Breathtaking to behold and rich in cultural significance, it is without doubt the quintessential image of the Australian outback.

Uluru

Uluru, or Ayers Rock as it is also known, is the world’s largest monolith and an isolated remnant of what was once a full mountain range in the Kata Tjuta National Park. Grandly rising 340m above the surrounding plains it is perhaps Australia’s most recognisable natural site. Anyone who has stood before the huge rock formation at sunset and watched its smooth sandstone surface blaze a million shades of red in the changing evening light would wish to argue that it’s up there with the world’s best in terms of awe-inspiring natural beauty. Uluru is to the Aboriginal people and traditional Anangu owners of the land a scared place, emanating energy and containing the spirits of the ‘Dreamtime’ legend. Breathtaking to behold and rich in cultural significance, it is without doubt the quintessential image of the Australian outback.

The Great Barrier Reef

Australia is the only continent that can boast of having 340,000km2 of intricate live coral cays scattered across its warm, turquoise northeastern shores, and the stunning Great Barrier Reef is the world’s largest coral reef system. Made up of a myriad of over 3000 individual reefs and 900 sun-soaked golden islands, it is the only living organic collective visible from outer space. It is also one of the world’s richest areas in terms of biological diversity and home to a vast variety of sea life, including 30 species of whales and porpoises, 125 species of sharks and stingrays and over 15,000 species of fish. While the reef has been an important part of indigenous culture and spirituality for thousands of years, and parts are believed to be as much as 18 million years old, this ancient natural gift remains a dazzling jewel in Australia’s crown.

A brief look at some of the potential wonders we are up against;

The Amazon

Covering an area of 2.5 million miles, shared by nine different countries, home to a third of the world’s species, and provider of more than 20 percent of the oxygen we breathe, the sprawling, majestic Amazon represents half of our planet’s remaining rainforest and is often described as the “lungs of the world".

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Puerto Princessa Underground River

Around 50km north of the city of Puerto Princesa in Palawan, Philippines is the Puerto Princesa Subterranean River National Park. Beneath the park’s spectacular limestone karst landscape flows an extraordinary underground river, which winds through 8.2km of underground caves and dark, cavernous chambers before it spills dramatically in to the South China Sea.

The Dead Sea

Landlocked between Jordan, Israel and the West Bank, the Dead Sea – at 400m below sea level – is the lowest body of water on Earth. A 30 percent salinity content means it is nearly nine times saltier than the ocean, and with little plant or animal life able to flourish in the immediate area, the sea possesses its own sparse and haunting kind of beauty.

The Grand Canyon

The Grand Canyon in northern Arizona has for many years been a world-renowned symbol of nature’s tremendous power, and almost two billion years of natural history are revealed in its layers of beautifully preserved rocks. From the top of the mile-high gorge are vistas stretching for hundreds of miles over the multicoloured, arid and strikingly inhuman landscape.

Kilimanjaro

At 5895 metres high, Tanzania’s Mount Kilimanjaro is the highest mountain in Africa, and the highest free-standing, snow-covered equatorial mountain in the world. Once a live volcano, and with a summit crater measuring 1.5 miles across, the isolated snowy peak rises spectacularly from the fertile green savannah, and is a potent motif of the country’s geographical extremes.

The Black Forest

The Black Forest is an area of mountain ranges, highland plateaus and dense fir and pine woods spread in a distinguishable rectangular shape across the Baden-Württemberg region of southwestern Germany. Once believed to be inhabited by werewolves, witches and dwarves, but perhaps now more renowned for the cuckoo clock and black forest cake, the forest remains rooted in traditional culture and mythology.

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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.