Why you need to go to the world’s most remote music festival

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Getting to the three-day music festival widely acknowledged to be the most remote in the world takes a bit of work, but is it worth it? Dilvin Yasa takes a trip.

My nine year old is wearing three coats, five tops, four pairs of socks and a beanie and she’s still shivering in our two-man tent as it nudges -2 degrees on the outer edges of the Simpson Desert where we lay our heads. “Why did you bring me here, Mum?" she demands to know, motioning at the sea of tents, caravans and vans parked outside our flap door.

 

Discounting the Milky Way lighting up the desert sky above and the fact we’re on an outback adventure of a lifetime, I tell her I no longer know. “Just close your eyes darling and pray a pack of wild dogs rip us apart in the middle of the night so we don’t ever have to experience this cold again." Tellingly, the thought of an imminent, yet oh-so-violent death seems to soothe her and I’m not far behind. By 3am, I’m fantasising about setting fire to nearby Winnebagos for warmth; by 5am, I no longer care about removing inhabitants of said Winnebagos first. The remoteness of this place will do it to you.

The fog rests over the trees at Big Red Bash Festival, Birdsville

This, is the Big Red Bash, Birdsville

We’re at Big Red Bash, Birdsville, outback Queensland, widely acknowledged to be the world’s most remote musical festival – a three-day extravaganza filled with iconic Australian artists in a classically Australian setting, located just 11 kilometres from the South Australian border on the eastern edge of the Simpson Desert where red dust from the 1,100 sand dunes whir endlessly and ‘Buy me a another beer, you’re still ugly’ posters line the walls of local pubs.

An overview of the Big Bash Festival, Birdsville

 

The camping grounds at Big Red Bash Festival, Birdsville

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It’s grown, a lot

Having grown significantly since its inception in 2013 when John Williamson was the only headlining act, this is the first year it’s sold out of all 9000 tickets, each Aussie music fan keen to see the likes of this year’s headliners John Farnham, The Angels, Daryl Braithwaite, Hoodoo Gurus and Jon Stevens.

 

Upon approach, the scene can be confronting if you’re not the usual ‘festival and camping’ type: there’s a sea of tents and caravans – many with Australian flags proudly flying on top. Kids young and old are either sand boarding or simply hurling themselves down Big Red, the dune that hosts the festival, as brochures being handed out reveal a long list of activities from whip cracking and the aforementioned dune surfing, to shopping and eating from the 14 food trucks stationed well away from the stage. Can carb-eating be classed as an activity? From the looks of the pizzas, burgers and meat pies on offer, I’ll add it to the list.

The Big Red Bash Festival coming to life as the sun sets in Birdsville.

Coffee is oh so necessary

We live to see another day. As the sun rises, our extremities get blood pumping though them once again – an opportunity to get our take on the lay of the land. Coffee carts are doing a roaring trade as men and women in matching lumberjack shirts and desert boots try to warm themselves up by hovering over the remnants of embers still flashing red in the sand – a hangover from the night before. Everyone else is waiting to use the composting toilets, cups of sawdust in hand. “Thanks for giving a shit!" the sign on the back of the door announces as morning poopers strain – and sing – in unison, “We’re not going to sit in silence!"

The camping facilities at Big Red Bash Festival, Birdsville.

Entertainment in the form of burly men in dress up

Plenty of characters at Big Red Bash Festival, Birdsville.

Dare I think that’s any kind of highlight, the morning drag race from the top of Big Red kicks off the festivities, closely followed by a drag fashion show, where big burly men dress up in the most colourful of outfits and dance on stage, their hairy underarms and bellies serving up big laughs from the crowd. Some are dressed like the Queen – skirts and toilet paper tucked into their undies, one’s in a lime green mankini, and the duo who win it – Pricilla complete with large tour bus – have travelled up from Tasmania just to partake in the action.

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The real star? The music

Rocking out at Big Red Bash, Birdsville.

As the day continues, musical acts come on and musical acts go and while there’s a quiet joy to be had in settling into your camp chair with your esky at your feet, the real fun seems to be wherever there are plenty of festival-goers ready for a chat. High on the sand dunes, we share cheese, crackers and wine as we watch the sun set. Over by the food trucks, we sit, deep in chatter, while we wait an impressive two and a half hours for our pizza to be ready (on the bright side, it really was very good), and later at night as the chill sets in once more, we huddle in and tell tales of travel, warmth and friendship as the likes of Jon Stevens and John Farnham sing their hearts out.

 

No, I’m not a festival person and I’m certainly not a camping person, but there’s nothing I love more than hearing stories about lives, hearts and longing. If we leave it at that, it was my kind of event, and what’s more, it was held right in the middle of some of the most spectacular scenery you could ever hope to see. What could be better than that?

A birds eye view of the Big Red Bash Festival, Birdsville.

 

The deserted terrain at the Big Red Bash festival, Birdsville.

 

To book tickets for Big Red Bash 2019, or for further information, visit Big Red Bash .

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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.