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K’gari’s unique ancient lakes once dried out. Could this happen again?

John Tibby, University of Adelaide; Conway Burns, Indigenous Knowledge, and Harald Hofmann, CSIRO

The lakes on the world’s biggest sand island, K’gari, are famous. Pivotal to the World Heritage listing of the Queensland island formerly known as Fraser Island, their turquoise waters feature in international tourism campaigns and social media posts.

K’gari has more than 40 unique lakes, some more than 55,000 years old. They range from the photogenic clear waters of Boorangoora (Lake McKenzie), pictured above, which filters through the sand dune it rests in, to the emerald-green waters of Lake Wabby, a window lake which is (very) slowly being swallowed by a giant sand dune.

In fact, K’gari is home to more than half of the world’s perched lakes, more than 50, including Boorangoora. Perched lakes form when sand is cemented together with decomposed organic matter (such as leaves and bark), aluminium and iron. This creates an impermeable layer well above sea level. It’s remarkable these lakes exist, given water usually passes quickly through sand.

Until now, it was believed K’gari’s lakes would have contained water since the last ice age ended, about 11,500 years ago. But our new research found some of the island’s deepest lakes dried out only 7,500 years ago. In the current era of climate change, it’s possible this could happen again.

Lake Garawongera is a tannin-stained perched lake, which is isolated from deeper, larger groundwater sources. (Image: John Tibby, CC BY-ND)

The eyes of K’gari

For the island’s Traditional Owners, the Butchulla people, these lakes are the “eyes of K’gari" and their waters are sacred. The Butchulla believe they have been entrusted with an eternal responsibility: to preserve K’gari’s beauty, spirit, waterways and lakes so future generations may experience the same connection.

K’gari is home to two key types of lakes. Perched lakes (described above) are the best-known type, while window lakes, filled by rain and groundwater, are so named because they offer a “window" to groundwater below the land.

The climate history of these lakes is recorded in their muddy sediment. What happens in and around the lake gets “written" into the layers: plant pollen tells us about local vegetation while greater amounts of sand might indicate erosion.

Ocean Lake. In the foreground is a day waterlily, an invasive species on K’gari. (Image: Dave Sternberg, CC BY-ND)

A gap in the record

In our research we found this sediment was missing from some of K’gari’s oldest lakes between 7,500 and 5,500 years ago. This gap in the record was identified by radiocarbon dating of sediments from K’gari’s Lake Boorangoora, Lake Allom and Basin Lake.

This gap in sediment suggests the lake basins were not then covered by water. This can happen when there is not enough rainfall over decades. Many Australian lakes dried up during more than the decade-long Millennium Drought.

Our findings were unexpected. We would not have expected the lakes to dry up, as the sediment gap happened during the current Holocene geological epoch, during which global temperatures have varied by less than one degree and moisture has been abundant.

Recent sediment research from another major sand island, Minjerribah (or North Stradbroke Island), shows this island was wetter than K’gari during the same period. Why, at a time of relatively mild climate variation, was it generally wetter just 250 kilometres south? We think southeasterly trade winds supplied rainfall to Minjerribah but not K’gari.

Researchers at Lake Garawongera. From left to right are Conway Burns, Caitlin Jones, Margaux Dupuy, Harald Hofmann and Bob Broome. (Image: John Tibby, CC BY-ND)

Future of a special place

Our findings highlight the pressing need to know much more about K’gari’s beautiful lakes. In a warming climate expected to become drier but punctuated with more intense rainfall, are these lakes at risk of evaporating? At the moment, we simply don’t know.

For most lakes on K’gari, there’s no information about how much water they hold or even how deep they are. The little information available from a few simple surveys hints that lakes were generally deeper in the 1970s.

In response, we have started surveying the underwater depth and topography of the lakes, using automated monitoring devices to measure how much they fill and drop. Gathering data to understand the water inputs and outputs of today’s lakes will help us better interpret the past – and possibly model the future.

While we are concerned about the future of these lakes, K’gari hosts the greatest diversity of fish and amphibians of any Australian island, hinting at a resilience to climate-driven changes.

In our scientific work, we also try to follow Butchulla teachings. These are: what is good for Country comes first; do not touch or take anything that does not belong to you; and if you have plenty, you must share.

“Gung K’gari Marigurim Yaa": K’gari’s water makes voice strong.The Conversation

Lake Allom, on K’gari. (Image: John Tibby, CC BY-ND)

John Tibby, Associate Professor in Environmental Change, University of Adelaide; Conway Burns, Butchulla Aboriginal Corporation, Indigenous Knowledge, and Harald Hofmann, Principal Hydrogeologist, CSIRO

This article is republished from The Conversation under a Creative Commons license. Read the original article.

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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.