The day began rattling along the narrow, jungle-fringed lanes of Qualia in a golf cart. As the sun rose, I pulled up to the private helipad – an Aztec-inspired cobblestone circle on the water’s edge – as a familiar buzz hummed in the distance. Soon, a fly-like, glass-fronted chopper descended to scoop up our party of four from Hamilton Island and spirit us away over the Great Barrier Reef. My stomach dropped and lurched as we hurtled over the spongelike islands, jewelled reefs and the blinding sweep of Whitehaven Beach below before we touched down on a custom-built pontoon floating within an easy snorkel of the renowned Heart Reef.
You know Heart Reef – the love heart-shaped hoop of marine life that’s become a symbol of the Whitsundays. Until recently, its secluded position meant you could only see it from the air, but now you can arrive like an action hero, landing on top of a private clubhouse that conceals a glass-bottomed boat. For an all-too-brief hour in the sun, we sipped Champagne for breakfast and splashed around the pristine reef, marvelling at this wildly improbable, utterly glamorous outpost that’s been built, well, just because.
The Journey to the Heart tour is one of those once-in-a-lifetime blowouts you only think to do on holiday. So often the art of travel is asking why not? Book that day trip, take the upgrade, and make those memories that will last a lifetime.
Last year, on a week-long getaway to Bali, I decided to head east to the lauded Amankila resort on the black sand beaches below Mount Agung. The resort itself was an understated palace of raised stone walkways and thatched-roof pavilions, but it was a day on the water that proved the most memorable.
この記事は Gourmet Traveller の November 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Gourmet Traveller の November 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.