The Japanese-inspired bathhouse in the Blue Mountains

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Memories of a childhood in Japan were the inspiration behind Aqua Ignis, a Blue Mountains bathhouse.

A revolutionary bathhouse in the Blue Mountains is redefining wellness by drawing on ancient bathing traditions from around the world. Aqua Ignis co-founder Taku Hjelgaard says it was the experience of visiting an onsen near his grandparents’ home in Osaka that first inspired this contemporary take on a bathhouse.

“I remember riding on a bike around the narrow winding streets of Osaka, immersing myself in these giant baths and then lying on my back in the tatami room feeling relaxed and rejuvenated," says Taku, who was born in Japan, but raised in the UK and Australia.

“I would ride home with the wind in my hair at night through these beautiful Japanese streets. These memories are etched in my mind and ultimately inspired the creation of Aqua Ignis," says Taku.

the front of Aqua Ignis bathhouse, Blue Mountains
Aqua Ignis is the newest bathhouse to open in the Blue Mountains.

The name Aqua Ignis draws from the Latin: Aqua (water), which represents the bath and steam room elements; and Ignis (fire), which represents the sauna. Taku says the two words capture the core experience of visiting the Blackheath bathhouse.

“It’s that interplay between hot and cold, water and heat. One of the things I really love about Japanese bathhouses is that it’s therapy for both the mind and the body. It’s engaging in a hot and cold treatment, soaking up the magnesium, and then having a really restorative rest in our beautiful spaces," says Taku, who also works part-time as a counsellor.

Taku’s brother-in-law, Korean-German architect Siki Im, was behind the transformation of the old Art Deco property that houses Aqua Ignis. Taku’s business partner, carpenter Lee Nias, was also involved in the transformation of the heritage structure. The building was reimagined as a ‘room within a room’ concept that allows for fluid transitions between spaces.

inside Aqua Ignis bathhouse, Blue Mountains
Not only does the bathhouse feature onsen-like baths, but it also has steam rooms and saunas.

Taku says Aqua Ignis also nods to Turkish hammams with its herbal-infused steam rooms.

“My business partner Lee’s heritage is a real mix. He’s part Chinese, part Indian, part Irish, part English. Our architect is Korean but lives in Germany. And my heritage is Japanese so it makes sense that we blend a lot of different global traditions together," he says.

Both Lee and Taku grew up in the Blue Mountains and say Aqua Ignis is a way of giving back to the community. Taku says the ultimate goal is for visitors to experience a uniquely Australian form of wellness. “It’s wellness that respects diverse cultural practices while creating something entirely new," Taku says.

“We are eternally grateful to the Blue Mountains, the people, the landscape, the trees, the water that has shaped us. Our way of giving back to community is by creating this bathhouse, which reflects the country’s rich, complex cultural landscape," he says.

Taku says he and Lee have been consulting with a local Gundungurra woman to incorporate Indigenous Australian elements through a eucalyptus cleansing ceremony.

the sauna at Aqua Ignis bathhouse, Blue Mountains
The hot rock sauna is a nod to the European tradition.

Aqua Ignis has a hot rock sauna, herbal steam room, magnesium mineral bath, cold plunge and rest areas. Together, Taku says the treatments provide visitors with a space to reset.

You can find Aqua Ignis at 239 Great Western Highway, Blackheath, NSW

Stretch your legs on one of these hikes in the Blue Mountains. Next, enjoy a restorative session at Aqua Ignis, followed by a stay at one of these cosy Blue Mountains cabins.

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

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Carla Grossetti
Carla Grossetti has written across print and digital for Australian Traveller and International Traveller for more than a decade and has spent more than two decades finding excuses to eat well and travel far. A prestigious News Corp cadetship launched her career at The Cairns Post, before a stint at The Canberra Times and The Sydney Morning Herald gave way to extended wanders through Canada, the US, Mexico, Central America, Asia and Europe. Carla was chief sub editor at delicious and has contributed to Good Food, Travel & Luxury, Explore Travel, Escape. While living in London, Carla was on staff at Condé Nast Traveller and The Sunday Times Travel desk and was part of the pioneering digital team at The Guardian UK.
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This surprising regional town is making its mark on the culinary world

(Image: Visit Griffith)

    Carla Grossetti Carla Grossetti
    With more than 60 nationalities calling it home and a century of Italian influence shaping its paddocks and plates, Griffith is a regional Australian town with serious culinary cred.

    It might feel surprising to learn that Griffith is one of Australia’s leading food destinations. In-the-know Italians have understood this for generations, drawn to the Riverina region’s fertile soils that reminded them of the terrain they’d left behind more than a century ago. These days, Griffith supplies much of the nation’s pantry: 95 per cent of Australia’s prunes come from the region, it’s the country’s largest citrus-growing area, and it’s a leading producer of almonds and walnuts. Even the pickles in every McDonald’s burger nationwide are produced in Griffith. This is not just a farming town; the Griffith food scene is leading the way.

    Here, culinary confidence is rooted in migration. Italian families began arriving from 1913, with a second wave settling after the Second World War. Today, Griffith has the highest proportion of Italian ancestry of any Local Government Area in Australia. Add to that more than 60 nationalities represented across the community and you have a town where food is driven not by trends, but by tradition. Griffith’s motto, ‘Taste our culture’, isn’t marketing spin; it’s the reality.

    Where the vines tell a story

    A hand pouring wine into a glass, with a table filled with food.
    Uncover the stories behind every glass. (Image: Destination NSW)

    The Riverina has long been dubbed the food bowl of Australia, but it’s also a wine region that remains largely under the radar. What sets Griffith apart is that every one of its wineries is family-owned, many spanning generations.

    Calabria Family Wines is one of the region’s standard-bearers. The Calabria story began in 1945 when Francesco Calabria planted his first vines; today, the family continues to shape the region’s identity while also stewarding the historic McWilliam’s Wines brand. McWilliam’s was the first winery to plant vines in the area, and its barrel-shaped cellar door – complete with a soaring stained-glass window – remains one of the most distinctive in regional NSW.

    Yarran Wines, run by the Brewer family, showcases estate-grown fruit across Mediterranean varietals that thrive in the warm climate. Expect bold reds and textured whites that reflect both heritage and innovation.

    Set inside the old ambulance station, Harvest HQ is owned and operated by the Riverina Winemakers Association and pours a rotating selection of local wines under one roof. It also features spirits from The Aisling Distillery, reinforcing the region’s collaborative approach to craft.

    At the table

    A flat lay of a steak.
    Dine where tradition meets a bold new generation. (Image: Visit Griffith)

    If the vineyards tell one story, the dining rooms tell another. Griffith’s restaurants are where tradition and next-gen confidence meet.

    Zecca Handmade Italian occupies the former Rural Bank building, an imposing Art Deco landmark from the late 1930s. ‘Zecca’ means money print, and the name is a nod to the Zecca di Venezia in Venice. Here, find the Riverina’s only producer of dried artisan pasta and traditional Italian recipes. Importantly, the growers and producers supplying the kitchen are listed on the menu as a transparent expression of the region’s farm-to-table ethos.

    Established in 1977 and still run by the Vico family, La Scala puts authentic Italian cuisine on centre stage. Expect handmade pasta, traditional wood-fired pizzas, slow-cooked sauces and dishes that follow recipes guarded like family heirlooms. For something more contemporary, Bull & Bell in Gem Hotel is a shrine to the Euro-style steakhouse that works closely with local farmers and artisans to showcase Riverina produce.

    And then there are the institutions. Bertoldo’s Pasticceria, now in its third generation, draws locals daily for cannoli, biscotti, crostoli and house-made gelato, alongside classic sausage rolls and potato pies. La Piccola Grosseria feels like stepping into an Italian alimentari, its shelves lined with continental goods that wouldn’t feel out of place in Puglia.

    Meanwhile, Limone celebrates local and seasonal produce across breakfast and lunch menus, enriched by the produce and stories of Piccolo Family Farm. Find pastries and sourdough baked daily, and pop into the onsite retail pantry for products from regional producers – including the Piccolo family’s own wine range, Caro Piccolo.

    From the source

    A plated Aquna Sustainable Murray Cod dish.
    Taste world-renowned Aquna Sustainable Murray Cod, straight from its source. (Image: Visit Griffith)

    Behind every menu is a producer. Aquna Sustainable Murray Cod is perhaps Griffith’s most high-profile export; the brand’s Murray cod and Aquna Gold Murray Cod Caviar have achieved global recognition. In October 2024, Aquna presented its products to King Charles III and Queen Camilla at the NSW Premier’s Community BBQ in Parramatta. Impressed by the producer’s sustainable farming practices, the King requested the cod be sent to Buckingham Palace – not bad for a fish farm in regional NSW.

    Mandolé Orchard champions almonds grown on a family-run farm, transforming them into almond milk and value-added products. At Morella Grove, olives are pressed into premium olive oil and pantry staples that speak to Griffith’s Mediterranean heart. These producers are not peripheral; they are central to the town’s culinary ecosystem. Learn about local sustainable farming practices during a farm tour.

    Mark your calendar

    A woman walking past a food mural, something you can spot during A Taste of Italy Griffith.
    Plan your visit around A Taste of Italy Griffith. (Image: Visit Griffith)

    For a town that helps stock Australia’s supermarkets, Griffith has remained curiously absent from the national dining conversation. That’s beginning to change. If you’ve been searching for a regional food destination with substance, heritage and a clear sense of identity, you’ll find it here in the Riverina, right under your nose.

    Time your visit to the Riverina region to coincide with A Taste of Italy Griffith, held every August. This week-long celebration of Italian heritage and culture offers a wide range of Italian-inspired events and experiences to enjoy. Expect long-table lunches, wine tasting experiences, cooking classes and a Makers in the Piazza market. The headline event is a ticketed long lunch – Festa delle Salsicce (Salami Festival) – where winners of the best salami are announced.

    Start planning your foodie getaway at visitgriffith.com.au.