A stay in the Riverland region is a chance to slow right down to the pace of the meandering Murray River. An architecturally unique couples’ retreat on a clifftop overlooking the river, the aptly named Frames offers three private villas each with its own pool, spa and balcony.
The Frames, Riverland. (Image: Cathy Edmonds)
Soak in the picture-perfect views of the landscape with a glass of local wine in hand. From staying put to exploring the river through its creeks and wetlands, choose to do as little or as much as you please while here.
Stay at the Frames, Riverland. (Image: Cathy Edmonds)
A Wild Bush Luxury property (which does exactly what it says on the tin), Arkaba is a remote 2400-hectare wildlife conservancy on the doorstep of Ikara (Wilpena Pound) that provides the chance to bed down in its rustic but beautifully restored 1850s homestead to just 10 guests at a time.
Mount Lofty House has long been a favourite South Australian retreat: first as a summer house built in 1852 and latterly as a luxurious boutique hotel offering guests the ultimate country retreat and recharge.
Its newest addition, Sequoia lodge, offers a contemporary counterpoint to the hotel’s classic leanings complete with natural spring-fed onsen tubs and panoramic infinity pool.
Your stay will be complemented by unfiltered access to the nature surrounding you including Mount Lofty Botanic Garden and all the spoils of the Mount Lofty estate: from world-class wines and artisan food at Hardy’s Verandah Restaurant to ultimate indulgence at the on-site day spa. All in the aid of a truly regenerative weekend.
Inside the new Sequoia, Adelaide Hills. (Image: Aaron Sitti)
Need tips, more detail or itinerary ideas tailored to you? Ask AT.
South Australia does an excellent line in stylish, edge-of-the-earth coastal retreats that leave nothing between you and the swell of the ocean but some designer decking.
The show-stopping deck at Naiko Retreat, Fleurieu Peninsula. (Image: Tony Johnson)
Case in point, Naiko Retreat. Its distinctive curvilinear form comes courtesy of Max Pritchard Gunner Architects, the team behind Uluru-Kata Tjuta’s Longitude 131˚ and Kangaroo Island’s Southern Ocean Lodge (as well as its planned rebuild following the 2019/20 bushfires) and delivers the ultimate weekend refuge.
Naiko Retreat boasts sweeping views out towards Kangaroo Island. (Image: SATC)
A luxurious and sustainable stay for up to six people, it’s all pendant lighting, polished concrete floors and freestanding bathtubs that, making the most of the property’s hilltop position on a remote working sheep farm, afford sweeping views out towards Kangaroo Island.
Naiko Retreat offers a luxurious and sustainable stay for up to six people. (Image: SATC)
A new concept from off-grid tiny house trailblazers CABN, CABN X takes the brand’s eco credentials a step further with its two new architecturally designed nature escapes, Giles and William, set within a biodynamic McLaren Vale vineyard; CABN will donate a portion of your stay to the CABN conservation fund as well as plant a native tree on your behalf.
CABN X is set within a biodynamic McLaren Vale vineyard.
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My Sister & The Sea, Marion Bay
This adorable three-bedroom 1950s weatherboard cottage on the Yorke Peninsula’s Marion Bay is an ode to owners Sarah and Emma’s countless family holidays spent here: lazing on the deck in summer, reading by the fire in winter and exploring nearby Dhilba Guuranda-Innes National Park. They invite you to do the same.
My Sister & The Sea, Marion Bay is a 1950’s weatherboard cottage.Inside My Sister & The Sea, Marion Bay.
For a quintessential vineyard experience in the Barossa, find a cute cottage to bed down in for a few nights. Within walking distance to iconic Seppeltsfield Winery and FINO restaurant, this restored 1860s German settler’s cottage serves up all the best bits of the Barossa: food, wine, vineyard views and history.
Between its stylish and intuitively designed rooms with views over Adelaide, leisure deck with outdoor heated pool, sauna and spa, and plethora of eating and drinking options such as rooftop restaurant and bar Sôl, new Eos by SkyCity is the kind of city crash pad you could check into and forget to leave for a few days.
Eos by SkyCity, Adelaide. (Image: Michael Waterhouse Photography)
Katie Carlin is Australian Traveller's Head of Content and when she’s not travelling or behind her computer, she’s hosting a dinner party (likely cooking an Alison Roman recipe), at brunch, working on extending her running k’s, or has her nose buried in a book.
She joined Australian Traveller in 2018 and is responsible for leading the editorial team across print, digital, social, email and native content. Her job is to make sure we create content that connects readers to incredible experiences in Australia and beyond. In addition to sharing her expertise on travel through industry speaking engagements, Katie appears onToday, A Current Affair and various radio segments.
With a BA in Communications majoring in Journalism and a career that has spanned roles at Fairfax Media and Are Media writing for titles such as The Sydney Morning Herald, The Age, and various lifestyle brands, she brings a wealth of experience to her role. Her most impactful trip to date has been swimming with whale sharks on Ningaloo Reef. For her next trip she is longing to experience the romance of train travel – hopefully on The Ghan or Indian Pacific.
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 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
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
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 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
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
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
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
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.
