From geothermal pools and luxury spa sanctuaries, Victoria’s mineral-rich waters and restorative landscapes offer total renewal.
I pass waving coastal spear-grass and coast saltbush as I follow the curving path through 15 hectares of thoughtfully curated gardens at the Mornington Peninsula’s Alba Thermal Springs & Spa . I hang my robe at the entrance and slip into the first sunken geothermal pool I find – feeling the tension from the 90-minute drive from Melbourne melt away as I watch steam dance across the surface in the late afternoon light. There are 31 pools, a mix of geothermal, cold plunge and botanical, that range in temperature and design, spread over six regions.
Alba Thermal Springs & Spa on the Mornington Peninsula. (Image: Visit Victoria)
I gravitate toward The Hemisphere, with its dry sauna, steam room, cold plunge and dreamy open-air pool called The Hide. But it’s Alba’s brand-new Sanctuary that really elevates the experience. The five luxurious stand-alone villas and two additional studio rooms opened in June 2025 and feature an indoor fireplace, oversized bathtub with views across the bay, a deck and extensive all-inclusive (minus the cocktails) mini-bar.
After dining at Alba’s Thyme restaurant, I return to my villa, content to fall asleep early listening to the fire crackle, feeling thoroughly restored. While Alba is one of the newest in the region, it’s certainly not the only place to enjoy a soothing soak. Here are others to book for a wellness weekend.
Hepburn Bathhouse & Spa
The marble private bathing room is one of five new designs. (Image: Supplied)
Nestled in the Daylesford region, Hepburn Bathhouse & Spa has been welcoming guests to its historic bathhouse for 130 years. With a $1.7 million renovation now complete (part of the 21st season of Channel 9’s The Block), find five new private bathing rooms, an apothecary experience where guests blend a custom body scrub and all-new spa treatment menu.
There are three bathing areas: Bathhouse for communal bathing for all ages, adults-only Sanctuary and a private bathing space for a personalised experience – try the skin-softening Mineral Milk Bath.
Lake House Daylesford
The main pool at Lake House Daylesford. (Image: Visit Victoria)
Inciting deep exhales, the spa at Alla Wolf-Tasker’s iconic Lake House has long been a beacon of wellness in the region. Tucked into the cottage gardens that wind down to the lake’s edge, the spa is beautifully and deliberately cloistered away from guests and diners visiting the celebrated on-site restaurant.
From Ayurvedic facials and hydrotherapy that makes use of Daylesford’s mineral waters, to cocooning thermal rituals and massage, treatments here promote tranquillity. While a day spa experience is delightful on its own, staying on the property adds a luxe layer to your corporeal renewal, especially if you’re in your own private spa villa.
Metung Hot Springs
Glamping tents at Metung Hot Springs. (Image: Emily Godfrey)
Imagine immersing yourself in a barrel overflowing with geothermal water, all while taking in views of Gippsland Lakes. It’s one of several unique bathing experiences available at Metung Hot Springs .
There’s also a floating sauna and a Reflexology Walk constructed with carefully placed stones designed to stimulate the acupressure points in your feet as you walk. The 12-hectare site opened in 2022 with three bathing areas – Bathing Ridge, Lagoon Precinct and Hilltop Escarpment – and premium glamping tents that feature king-size beds and private bathing barrels.
Four more blissful day spas to visit
Lon Retreat & Spa is an award-winning, adults-only retreat on the Bellarine Peninsula.
The Benev is an indulgent spa and luxury accommodation in Beechworth.
Bathe in beautiful surroundings at Peninsula Hot Springs. (Image: Tourism Australia/Harry Pope/Two Palms)
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.
Located just an hour north-west of Melbourne, the largely undiscovered Macedon Ranges quietly pours some of Australia’s finest cool-climate wines and serves up some of Victoria’s best food.
Mention the Macedon Ranges and most people will think of day spas and mineral springs around Daylesford, cosy weekends away in the countryside or the famous Hanging Rock (of enigmatic picnic fame). Or they won’t have heard of the Macedon Ranges at all.
But this cool-climate destination has been inconspicuously building a profile as a high-quality food and wine region and is beginning to draw serious attention from oenophiles and epicureans alike.
The rise of Macedon Ranges wine
Barrels of liquid gold at Kyneton Ridge Estate Winery. (Image: Chloe Smith Photography)
With elevations ranging from 300 to 800 metres, Macedon Ranges vineyards are among the highest in the country. This altitude, combined with significant day/night temperature swings, makes for a slow ripening season, in turn nurturing wines that embody elegance and structure. Think crisp chardonnays, subtle yet complex pinot noirs and delicate sparkling wines, along with niche varietals, such as gamay and nebbiolo.
Despite the region’s natural advantages – which vary from estate to estate, as each site embodies unique terroir depending on its position in relation to the Great Dividing Range, soil make-up and altitude – the Macedon Ranges has remained something of an insider’s secret. Unlike Victoria’s Yarra Valley or Mornington Peninsula, you won’t find large tour buses here and there’s no mass marketing drawing crowds.
Many of the 40-odd wineries are family-run operations with modest yields, meaning the wineries maintain a personal touch (if you visit a cellar door, you’ll likely chat to the owner or winemaker themselves) and a tight sales circle that often doesn’t go far beyond said cellar door. And that’s part of the charm.
Though wines from the Macedon Ranges are just starting to gain more widespread recognition in Australia, the first vines were planted in the 1860s, with a handful of operators then setting up business in the 1970s and ’80s. The industry surged again in the 1990s and early 2000s with the entry of wineries, such as Mount Towrong, which has an Italian slant in both its wine and food offering, and Curly Flat , now one of the largest estates.
Meet the new generation of local winemakers
The Clydesdale barn at Paramoor. (Image: Chloe Smith Photography)
Then, within the last 15 years, a new crop of vignerons like Andrew Wood at Kyneton Ridge Estate , whose vineyard in 2024 was the first in the Macedon Ranges to be certified by Sustainable Winegrowing Australia; Geoff Plahn and Samantha Reid at Paramoor , who have an impressive cellar door with a roaring fire and studded leather couches in an old Clydesdale barn; and Ollie Rapson and Renata Morello at Lyons Will , who rapidly expanded a small vineyard to focus on top-shelf riesling, gamay, pinot noir and chardonnay, have taken ownership of local estates.
Going back to the early days, Llew Knight’s family was one of the pioneers of the 1970s, replacing sheep with vines at Granite Hills when the wool industry dwindled. Knight is proud of the fact that all their wines are made with grapes from their estate, including a light, peppery shiraz (some Macedon wineries purchase fruit from nearby warmer areas, such as Heathcote, particularly to make shiraz) and a European-style grüner veltliner. And, as many other wineries in the region do, he relies on natural acid for balance, rather than an additive, which is often required in warmer regions. “It’s all about understanding and respecting your climate to get the best out of your wines,” he says.
Curious residents at Kyneton Ridge Estate. (Image: Chloe Smith Photography)
Throughout the Macedon Ranges, there’s a growing focus on sustainability and natural and low-intervention wines, with producers, such as Brian Martin at Hunter Gatherer making waves in regenerative viticulture. Martin previously worked in senior roles at Australia’s largest sparkling winemaking facility, and now applies that expertise and his own nous to natural, hands‑off, wild-fermented wines, including pét‑nat, riesling and pinot noir. “Wild fermentation brings more complexity,” he says. “Instead of introducing one species of yeast, you can have thousands and they add different characteristics to the wine.”
The estate’s vineyard, where cool-climate grapes are grown. (Image: Chloe Smith Photography)
Most producers also focus on nurturing their grapes in-field and prune and pick by hand, thus avoiding the introduction of impurities and the need to meddle too much in the winery. “The better the quality of the fruit, the less you have to interfere with the natural winemaking process,” says Wood.
Given the small yields, there’s also little room for error, meaning producers place immense focus on quality. “You’re never going to compete in the middle [in a small region] – you’ve got to aim for the top,” says Curly Flat owner Jeni Kolkka. “Big wineries try to do things as fast as possible, but we’re in no rush,” adds Troy Walsh, owner and winemaker at Attwoods . “We don’t use commercial yeasts; everything is hand-harvested and everything is bottled here, so we bottle only when we’re ready, not when a big truck arrives.” That’s why, when you do see a Macedon Ranges product on a restaurant wine list, it’s usually towards the pointy end.
Come for the wine, stay for the food
Dining at Lake House Daylesford is a treat. (Image: Chloe Smith Photography)
If wine is the quiet achiever of the Macedon Ranges, then food is its not-so-secret weapon. In fact, the area has more hatted restaurants than any other region in Victoria. A pioneer of the area’s gourmet food movement is region cheerleader Alla Wolf-Tasker, culinary icon and founder of Daylesford’s Lake House.
For more than three decades, Wolf-Tasker has championed local producers and helped define what regional fine dining can look like in Australia. Her influence is palpable, not just in the two-hatted Lake House kitchen, but in the broader ethos of the region’s dining scene, as a wave of high-quality restaurants have followed her lead to become true destination diners.
The hatted Midnight Starling restaurant is located in Kyneton. (Image: Chloe Smith Photography)
It’s easy to eat well, whether at other hatted restaurants, such as Midnight Starling in the quaint town of Kyneton, or at the wineries themselves, like Le Bouchon at Attwoods, where Walsh is inspired by his time working in France in both his food offering and winemaking.
The beauty of dining and wine touring in the Macedon Ranges is that it feels intimate and unhurried. You’re likely to meet the winemaker, hear about the trials of the latest vintage firsthand, and taste wines that never make it to city shelves. And that’s worth getting out of the city for – even if it is just an hour down the road.
Delicate dishes on the menu at Midnight Starling. (Image: Chloe Smith Photography)
A traveller’s checklist
Staying there
Stay at the Cleveland Estate. (Image: Chloe Smith Photography)
Enjoy a four-course menu at the one-hatted Surly Goat in Hepburn Springs, Japanese-inspired fare at Kuzu in Woodend or unpretentious fine dining at Mount Monument , which also has a sculpture park.
Drinking there
A tasting at Passing Clouds Winery. (Image: Chloe Smith Photography)
Settle in for a tasting at Boomtown in Castlemaine, sample local drops at the cosy Woodend Cellar & Bar or wine-hop around the many cellar doors, such as Passing Clouds .
Boomtown Winery and Cellar Bar. (Image: Chloe Smith Photography)
Playing there
Idyllic scenes at Castlemaine. (Image: Chloe Smith Photography)
Wander through the seasonal splendour of Forest Glade Gardens , hike to the summit of Hanging Rock, or stroll around the tranquil Sanatorium Lake.
Purple flowers hanging from a tree. (Image: Chloe Smith Photography)
