Driving through the channel country – from Boulia to Winton

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The drive between Boulia and Winton in Queensland’s West covers some of the most spectacular land in our country, but few are lucky enough to see it, writes Rachel Bartholomeusz

It’s mid-morning at the Middleton Hotel, halfway between Boulia and Winton and in the middle of nowhere. Behind the bar sits 73-year-old publican Lester Cain, a cold stubbie in his hand and a worn Akubra on his head. Les is the stuff of a filmmaker’s dreams: a larger-than-life outback character with a repertoire of dry one-liners. But when director Ivan Sen came to Middleton to film 2016 drama Goldstone, a follow-up to Mystery Road, it wasn’t Lester that had caught his eye.

Boulia Winton North Queensland channel Country outback
Locals know this is some of the best cattle-flattened land in Australia (photo: Rachel Bartholomeusz).

It was the spectacular and powerful landscape of Queensland’s remote Channel Country. “I auditioned, but they told me I’d be better suited to romance," says Les. You get the impression he’s had plenty of time to work on that line.

Middleton

Middleton itself is little more than a pub, with a population of three: Les and his wife, Valerie, and their daughter. It’s the only stop on the 362-kilometre, five-hour drive between the towns of Boulia and Winton.

 

Les gives us a petrol top-up from an emergency tank he keeps for just such purposes, our fuel tank too small to last these long outback drives.

 

The ‘Hilton Hotel’, a free camping space across from his pub, is empty today.

Boulia Winton North Queensland channel Country outback
Red plains extend to the horizon, covered in small dry clumps of Mitchell grass. There’s literally nothing, and everything to see (photo: Rachel Bartholomeusz).

“Most Australians aren’t interested in the desert, mate," says Les.

 

“Maybe they’re a bit frightened of travelling so far, and when they get here, they think there might be nothing to see. But they don’t know."

Channel Country

The Boulia to Winton drive is Channel Country at its most fascinating; a powerful region that covers more than a quarter of Queensland, as beautiful as any reef or rainforest or beach.

 

Red plains extend to the horizon, covered in small dry clumps of Mitchell grass. There’s literally nothing, and everything, to see. The impossibly flat earth is broken occasionally by mesas, outcrops left behind by an ancient inland sea.

Boulia Winton North Queensland channel Country outback
A beer with publican Lester Cain is worth the trip alone (photo: Rachel Bartholomeusz).

As we drive through, the sky turns a bruised black-green, and washes everything in a magnificent light. A storm rolls in, but it doesn’t rain. It will, a few months later, and the country is transformed. Channel Country is a desert that floods, a land of extremes. Its entire ecosystem must take advantage of short deluges of water and withstand long droughts.

The meaning behind the name

It takes its name from the braided channels of water that run through the flat plains, occasionally spilling into billabongs and lakes. Water is carried from monsoons in the north across the land towards the Lake Eyre basin. It rarely reaches that far south, though, absorbed into the earth instead.

 

As the channels make their slow course across the country, a wave of life and a burst of greenery follows. To see it dry, anyone would think it was barren.

Boulia Winton North Queensland channel Country outback
There are cattle stations here larger than whole countries and we pass a lonely letterbox every few hundred kilometres (photo: Rachel Bartholomeusz).

But those few that live out here know better: this is some of the best cattle-fattening land in Australia.

 

The winter rains of 2016 were a good start, but not quite enough. Graziers here pray for a flood, the kind that would be disastrous in other parts. Once the water subsides, the land is flushed with grasses that will produce prized cattle.

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Boulia to Winton

There are cattle stations here larger than whole countries, Lebanon for instance, some mustered by helicopters, and we pass a lonely letterbox every few hundred kilometres. We head east out of Boulia, a town of around 300 people that swells to thousands every July for the Boulia Camel Races.

 

Burke and Wills brought Australia’s first camels here when they came past on their fabled 1860 expedition, and Boulia sits on the Burke river, named for the explorer.

The land of the Min Min Light

A red stump marks the beginning of the Simpson Desert to the west, behind us.

 

‘For the next 120 kilometres towards Winton you are in [the] land of the Min Min Light,’ reads a large sign on the road out of Boulia.

 

Sightings of this light have been recorded between Boulia and Winton since 1918, though local indigenous mythology indicates the phenomenon was around much earlier. At night, on the lonely roads out here, an unexplained light with no apparent source has been known to follow travellers, always remaining the same distance away. Scientific theories suggest it has something to do with atmospheric refraction and that’s what I hold on to as we pull off the road to camp for the night.

 

It’s not until later I realise the lone tree we’ve camped near is a coolabah: this is Waltzing Matilda country after all, the landscape that inspired Banjo Paterson’s bush ballad. Flat red dirt stretches endlessly in every direction and it seems as though you can see to the edge of the world. Sunset turns the whole world a blazing, vivid orange: earth and sky all the same hue. After a year on the road, travelling the world, this is the most beautiful thing that I’ve seen.

Boulia Winton North Queensland channel Country outback
Channel Country soil is littered with dinosaur fossils (photo: Rachel Bartholomeusz).

Later, a noise in the darkness makes me jump for the torch: its beam reflects hundreds of glowing orbs, suspended in mid-air. Not the Min Min, but the doleful eyes of a silent herd of cows that has appeared from nowhere.

 

Lester Cain has seen the Min Min Light. He describes it as being like headlights coming towards you, and yet there is no one, and nothing, for hundreds of kilometres. “I wouldn’t say it’s eerie, it’s just a light," he says. You need more than a mysterious light on a dark road to scare Lester.

 

Earlier this year, Les survived the bite of a deadly brown snake in his pub. The joke in neighbouring Winton and Boulia is that the snake was probably worse off than this local hero. As you drive towards Middleton, his pub rises like a mirage on the heat-hazed horizon, but instead of water, there’s XXXX Gold. We drink ice-cold stubbies in Styrofoam coolers, and Les says he better have another one, too, while he whips us up a hamburger.

The isolated life

It seems absurd if you were to hear Les’s broad, slow accent, or sense the complete isolation, or eat his spaghetti on toast, but the scene is oddly reminiscent of being in a Japanese izakaya: just a few stools, a small menu and a supremely hospitable host. Les is a one-man-show and a beer with him is worth the drive alone.

 

Middleton was once one of nine stops on the outback Cobb & Co coach route, where tired horses would be replaced with fresh ones, but the lively town that sprang up around the post has long since disappeared. Beyond the 140-year-old pub there’s an old dance hall and a windmill, a phone box, and nothing more.

 

“I’ve always lived in isolated places," says Les.

 

Born in Camooweal, even further west, he has spent his life on the land, working for drovers, and catching and selling the feral camels that roam the outback, a vestige from the camel trains once used to transport goods into Australia’s interior. Les settled down to life as a publican a decade ago. He’ll regale you with tales of his pub being turned into a movie set for the likes of Jackie Weaver, David Wenham and Aaron Pedersen, and speaks in awe of the landscape: the real star of the film, which he’s yet to see.

 

East of his pub, the landscape will become even more beautiful, “The best scenery for a thousand kilometres," he says. Beyond, historic Winton awaits, with its wide main street and grand country pubs with wrap-around balconies. It’s the birthplace of Qantas and Waltzing Matilda, the soil nearby littered with dinosaur fossils.

 

“It depends what blows your hair back, some people are right into dinosaurs," says Les. “And mate, if you’re into dinosaurs, it’s the dinosaur capital of Australia out there." Much to see, it turns out.

 

We wrench ourselves from our bar stools, and Les walks us to our campervan. He waves goodbye, leaning against the porch of his pub. “It’s about the journey, not the destination," says Les. “I once saw a bus drive through here with a sticker on it saying that."

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About the ‘Matilda Country’:

Winton’s proudest claim is being the birthplace of Waltzing Matilda.

 

According to the town’s Waltzing Matilda Centre (the only museum in the world dedicated to a song, and recently rebuilt after a fire), Banjo Paterson wrote the ballad while staying on a shearing station in Winton, supposedly inspired by the local countryside and the true story of a unionist who suicided in a waterhole.

 

Winton’s North Gregory Hotel held the song’s first public performance in 1895.

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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.