8 ways a trip to Lady Elliot Island can help save The Reef

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The Great Barrier Reef is a living structure under pressure, threatened by climate change, pollution and land run off, and other factors. While flying to Lady Elliot Island, its southernmost coral cay, for a few days of saltwater fun isn’t going to solve all the reef’s problems, your visit can have a positive impact finds Kara Murphy.

As your Seair Pacific flight circles Lady Elliot Island, two local celebrities – a manta ray and sea turtle – glide just beneath the sea’s surface, near an enticing stretch of reef. You can’t wait to land and get in the water.

This 45-hectare coral cay, 85 kilometres north-east of Bundaberg, in the southernmost Great Barrier Reef Marine Park, is a paradise for snorkellers and scuba divers. Its shallow lagoon teems with coral, fish, and sea turtles; its deeper waters harbour rich marine life; and its unpretentious eco resort champions conservation and sustainability. While your visit won’t magically eliminate major threats to the Great Barrier Reef (climate change, for example), it can help in the following ways.

1. Your tourism dollars support eco-initiatives

In 2005, managing director and leaseholder Peter Gash took over resort guardianship. Since then, Lady Elliot Island Eco Resort has significantly reduced its energy consumption and CO2 emissions by installing a hybrid power station and more than 417 solar panels. Renewable energy currently fulfils 80 per cent of the resort’s energy requirements, and it plans to be 100 per cent sustainable by 2020.

lady elliot island manta ray water resort save great barrier reef
Help the Project Manta team capture images of Manta Rays and you might get to name one (photo: Kara Murphy).

Other eco-initiatives include a re-vegetation program, which enhances natural habitats frequented by nesting seabirds and turtles; water conservation and solar freshwater production; waste management; and the use of environmentally friendly jet-powered outboard motors on boats. As you walk past seabird nests to snorkel near coral that hasn’t been damaged by propellers, smile knowing your tourist dollars are helping the resort preserve the Great Barrier Reef’s natural environment.

2. You can reduce the impact of your flights to Lady Elliot Island

Flying offers a beautiful perspective of Lady Elliot Island; however, the plane’s fuel releases carbon dioxide and other emissions into the atmosphere, which contributes to climate change. You can offset these emissions, though, by donating $2 per person per flight. These funds are used to plant native forests at Barolin Nature Reserve (near the Mon Repos turtle rookery), which help capture carbon emissions, reduce the impact of light pollution on nesting turtles and hatchlings, improve the quality of water flowing into the reef, and more.

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3. You’ll learn about the reef

The more you know about something, the better positioned you are to protect it. With displays about the dive and snorkel sites and the creatures you’ll find there, the Reef Education Centre is a worthwhile stop. And you can learn about marine species and the fragile reef ecosystem as you snorkel as well, particularly on guided snorkel safaris and glass bottom boat tours. You’ll learn, for example, that the blacktipped reef shark you see enjoys swimming close to shore thanks to its diet of molluscs, crustaceans, and small fish… not because it wants to hang out near you.

4. You’ll protect your new friends

You could easily spend hours snorkelling near trusting sea turtles here; after a few moments swimming alongside one, you’ll want to protect them. Sea turtles (and other marine life) can become entangled in discarded fishing gear; they’ll also ingest plastic – for example, plastic bags, which they fatally mistake for jellyfish. Picking up rubbish, particularly near the ocean, is one thing you can do to help them.

Another is only buying seafood that is caught or farmed responsibly. (In unsustainable methods, turtles and other threatened species might be accidentally caught in fishing gear.)

5. You’ll avoid single-use plastic

If you’re hoping to buy bottled water or use plastic straws here, you’ll be disappointed. Instead, buy a reusable ‘Eco Warrior’ drink bottle and fill it with pure desalinated seawater. And island cocktails taste just as delicious with the environmentally friendly paper straws provided.

Bottled water generates hundreds of times more greenhouse gas emissions than tap water. In Australia alone, more than 300 million plastic water bottles end up in landfills each year. If they wind up in the ocean, they’ll eventually break into small pieces, which marine species and seabirds might fatally mistake for food. Armed with this knowledge (and a groovy reusable bottle), you’ll avoid single use plastics when you return home.

6. You can help monitor the reef

You’ll have plenty of time to marvel at coral while here – so why not also spend some time helping monitor it? Reef Check Australia has established several monitoring sites, which you can help monitor using a ReefSearch slate (available in the Reef Education Centre). To participate, snorkel for 10 minutes within a two metre-wide area, recording the key reef organisms (anemone fish, sea cucumbers, sea urchins, etc.), reef substrate (live corals, slimy algae, rocks, sand, and rubble), and impacts (broken coral, white coral, and rubbish). Afterwards, upload your findings to the ReefSearch Hub.

Eye on the Reef is another program. To participate, download the app and share photos of what you see while snorkelling or diving.

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7. You can assist with manta ray research

The island is a hotspot for reef manta rays – particularly in winter, when they aggregate in larger numbers. If you have an underwater camera, you can assist with the University of Queensland’s Project Manta team’s research, which focuses on the population ecology and biology of manta rays within Australian waters.

When you encounter a manta, try to take a photo of its ventral surface (belly), which has unique markings. Afterwards, email your photos to project.manta@uq.edu.au, including the date and location of the sighting. If the manta you photographed is new to Project Manta’s database, you get to name it!

8. You’ll discover ways to protect the reef

lady elliot island manta ray water resort save great barrier reef
You can help monitor coral health and fish numbers in just a 10-minute snorkel using one of Reef Check Australia’s ReefSearch slates (photo: Kara Murphy).

If you’re starting to feel waterlogged after all that snorkelling, set out on the self-guided Climate Change Trail. The trail includes 11 signs highlighting the impacts climate change could have on a coral cay ecosystem – coral bleaching, rising sea levels, and ocean acidification, for example.

It also suggests ways you can help protect the reef. For example, you can help slow climate change by reusing your bath towels and sheets and investing in solar panels for your home. And you can help keep coral healthy (and better able to survive climate impacts) by staying clear of it when snorkelling and diving.

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Kara Murphy
Kara Murphy is a Brisbane-based freelance travel writer and underwater photographer. She loves embracing the natural world on her travels – often on foot or in the water – and likes to finish each day’s adventures with a single malt or craft beer and delicious vegetarian meal.
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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.