Packed with honest reviews and inspiring travel stories, Australian Traveller is the most authoritative and trusted guide to travelling this great country. It's no wonder that it's Australia's best-selling travel magazine.
OUR INTENT HERE at Australian Traveller Media has always been to connect you with your perfect escape. In pursuit of this lofty ideal, we tirelessly scour Australia and the world, selflessly and relentlessly sampling destinations to bring you the holiday you’ll never forget. Yes, it’s a tough job, but someone has to do it (insert plaintive sigh here). We’re always evaluating how we can best deliver these incredible stories. Often we’re frustrated by how little we can provide; the world is just so big! To that end, I have some exciting news. Your beloved Australian Traveller and her beautiful sister title International Traveller are getting even bigger! Beginning with the next issue, the magazines will become virtual coffee table compendiums of exhilarating escapes. That means more wonderful stories, more stunning…
36 hours in a place called Rainbow FRASER-ISLAND-ESQUE RAINBOW BEACH ISN’T THE KIND OF PLACE THAT YOU STUMBLE UPON BY ACCIDENT. SEARCH ‘RAINBOW’ FOR REASONS YOU SHOULD UNCOVER THIS SECRET. SEARCH ‘RAINBOW’ MEET THE GIN RE-DEFINERS Come with us on a quest to find Australia’s smart new breed of regional gin producers who are reshaping the tipple. Forget the old 1970s G&T, this is spirit science: botanicals, such as lavender and cardamom, and red-wine infusion. Gin is getting serious. SEARCH ‘GIN’ SCRUMPTIOUS MOUNTAINS We’ve combed the eateries, cafes, and kitchens of Sydney’s Blue Mountains, from Katoomba to Blaxland, to find the most sumptuous cuisine. SEARCH ‘BLUE MOUNTAINS’ WIN A $10,700 ESCAPE TO THE COOK ISLANDS How does island-hopping in the Cook Islands sound, compliments of Pacific Resort Hotel Group, Air…
TO CAPTURE THIS particularly wintry view of Australia, photographer Jeremy Simons had to don some unusual footwear to set out across the deep snow of the Porcupine Trail. Trudging out of Perisher with a pair of snowshoes means leaving the noise of the ski resort at peak season behind and heading off into the quiet beauty of the surrounding hills. “Just 15 minutes out of Perisher you can look back onto the carpark, and there’s lots of commotion, but eventually all you can hear is the crunching of snow and the cracking of ice,” says Jeremy. “As you’re about to leave all signs of civilisation behind, you descend into the snow meadows and there’s a moment of real beauty.” The 5.6-kilometre return trail heads up a well-marked path to Porcupine…
AESOP BOTTLED Aēsop was founded in Melbourne in 1987 and, as part of its 30th birthday celebrations this year, has revisited the design of its store in Fitzroy. Created in collaboration with architect Clare Cousins, traditional elements, including steel beams and a rustic concrete slab, are melded with signature Aēsop style as an ode to the history of Melbourne’s first suburb. And good news for anyone who’s ever wanted to bottle the aroma of an Aēsop store (that’s all of us): July sees the launch of a new collection of three scents that you can spritz at home. Aromatique Room Sprays now come in Istros – floral and smoky; Olous – green and citrus; and Cythera – perfect for winter with warm, woody and spicy notes. PACK A BAG WET…
YOUR FIRST BOOK I’m Just Here for Dessert HAS HIT BOOKSTORES. TELL US ABOUT YOUR INSPIRATION? I’m Just Here for Dessert was inspired by my surroundings, past and present experiences, things that I love and what I have learnt. It is a journey in which I build layers, adding to the experience for the reader. YOU HAVE 386K FOLLOWERS ON INSTAGRAM. WHY DO YOU THINK PEOPLE LOVE SEEING YOUR SWEETS? It’s a visual overload – we eat with our eyes first. I think my community have come to know and understand me; they appreciate the quality of the photography, styling, concept and ideas that come to life in the form of sweets. ANYONE WHO FOLLOWS YOU ON INSTAGRAM WILL BE FAMILIAR WITH YOUR PRETTY PINK EDIBLE…
DOOT DOOT DOOT Opened since April in the year’s most exciting new hotel, Jackalope, Doot Doot Doot is pure destination dining. As moody as the rest of the noir-esque hotel on the Mornington Peninsula, the restaurant turns Victorian produce to pure elegance in the hands of executive chef Guy Stanaway. Choose from either a four- or eight-course menu and sit beneath a huge chandelier of some 10,000glass orbs, or hop across to Rare Hare, the more casual eatery and new cellar door of Willow Creek Wines. jackalopehotels.com; rarehare.com.au WINTER FEASTS Each year, former Longrain executive chef Martin Boetz throws open the doors of his Cooks Co-op produce enterprise – which supplies some of the best restaurants in Sydney – to host a winter feast cooked up by some of our…
