As the sun begins to break through the early-morning cloud over Port Stephens, an energetic game of tag is taking place on Bannisters’ back lawn. It’s been less than 24 hours since Wilbur first met Winston and Clementine, but they’ve already become firm friends, chasing after one another gleefully as fellow guests watch on, smiling.
It would be a fairly typical scene at most family resorts, but for one small detail: Wilbur and his new pals are dogs, each staying in one of the resort’s three dog-friendly rooms.
Located on the ground floor, the rooms open up directly onto a grassy knoll that separates the resort from Soldiers Point beach, where dogs can be walked on leash at any time. Just 10 minutes’ drive to the east, Bagnalls Beach is a designated off-leash area, where dogs can swim and play to their heart’s content.
For dog-lovers looking to enjoy a weekend escape with their four-legged friends, it’s the perfect location. And, while Bannisters was one of Australia’s first luxury properties to welcome dogs, it’s part of a growing movement, as more and more premium hoteliers see the benefit in offering pet-friendly accommodation.
The RSPCA reports 70 per cent of Generation Z (those aged 18 to 24) own a pet, while more than half of all cat and dog owners consider their pets to be a member of the family. With more than 4.2 million pet dogs in Australia, it’s little wonder hotels have realised the growing demand for quality, pet-friendly accommodation. The real surprise is how long it’s taken for the industry to respond.
Denne historien er fra April 2020-utgaven av Gourmet Traveller.
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Denne historien er fra April 2020-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
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A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
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.
