Qantas rings the changes

It is all change on the Kangaroo Route.

From October 2027, QF1 and QF2 will fly Sydney to London non-stop for the first time as part of Project Sunrise, Qantas announced today.

The Kangaroo Route first began flying from Sydney to London in 1947, when the journey took four days and seven stops.

For almost 80 years, generations of Qantas aircraft, from the Lockheed Constellation to the Boeing 747 and Airbus A380, have brought Sydney and London closer together.

"Through it all, QF1 and QF2, our most iconic flight number pair, have long been associated with that journey and a key part of Qantas’ history," the airline said.

"In October 2027, that journey becomes non-stop with the launch of Project Sunrise, saving customers up to four hours in travel time compared to the existing service."

Project Sunrise flights will be operated by specially configured Airbus A350-1000ULR aircraft, fitted with an additional 20,000-litre fuel tank that enables the aircraft to fly more than 16,000 kilometres, and up to 22 hours non-stop.

Qantas will take delivery of 12 aircraft in total, each configured with 238 seats across four cabins. The first test aircraft is currently in the final stages of its flight test program and the first aircraft is expected to be delivered to Qantas in April next year.

Qantas’ existing Sydney to London via Singapore service will continue to operate with new flight numbers, QF5 and QF6, for customers who prefer a stopover.

The seasonal Qantas Perth-Rome services currently operating as QF5 and QF6 will move to QF105 and QF106.

Tickets for the direct Sydney-London service are scheduled to go on sale from February 2027.

Meet Tasmania’s Mum and Dad pot still distillery

 

Tasmania has some of Australia's highest-profile distilleries: Lark, Hellyers Road, William McHenry, Sullivans Cove, Old Kempton and Callington Mill among them.

But the island state is also home to some idiosyncratic, small-batch distillers who lack the volume, or marketing budget, of the bigger boys.

One such "Mum and Dad" distiller flying under the radar is Irish whiskey-influenced Hunter Island, which is currently made in a "garden shed" in the Hobart suburb of New Town.

Damien and Madeleine Mackey, whose previous brand was known as Mackey Whiskey, have been guided by Bill Lark, the Godfather of Tasmanian whisky, as their journey has taken them from their backyard to Shene outside Pontville, and almost to Macquarie Point before those plans were derailed by the absurd stadium project. 

They are now back at home, doing things artisan style, 

I tasted the Hunter Island range with Damian at the cosy Robbie Brown's bar in Kingston over the weekend, and was impressed by the innovation, and quality of the whiskeys - and an outlier: a delicious clear poitin, also known as poteen or potcheen, a traditional Irish distilled beverage. 

It was traditionally distilled in a small pot still, and the term is a diminutive of the Irish word pota, meaning 'pot'.

Today, the Mackey's Hunter Island whiskies are created mixed mash bill of malted barley, raw barley and oats, triple distilled in a copper pot still and aged in a variety of oak casks, previously used to mature the likes of bourbon, tawny and rum. 

Former surveyor Mackey and his wife established Mackey's Distillery, the forerunner of Hunter Island, in 2007.

Mackey, who loves a chat, grew up in the family pub in Latrobe on Tasmania’s north-west coast. In 1992, he began work as a graduate surveyor for Bill and Lyn Lark. 

He spent a fair bit of time in the Lark’s rumpus room drawing up survey maps, as a copper pot still bubbled away in the corner. He was hooked.

In those days, there were just a handful of Tasmanian distilleries, and none were producing triple distilled whisky.  

In 2018, he and Madeleine sold the Mackey Whisky brand, and commenced the planning for their new venture, this time going ‘full Irish’ after visits to the Emerald Isle helped fuel their enthusiasm.

Single Pot Still Whiskey has always been Ireland’s domain; but Damian believed that Tasmania's rich, oily barley would be its perfect partner. In January 2020, he laid down the first Australian-made casks of pot still whisky in the Irish tradition.

Their whiskeys are now available in various 700ml and 200ml formats.  

# Hunter Island was a tidal island 160 by 40 metres, connected to the Hobart shore by a sandbar. It was the site of Tasmania’s first bond store, and the arrival point for all new settlers and convicts. In 1804, a jetty was erected; later a causeway. Hunter Island was the focal point of the new settlement in Tasmania.

See https://hunterislandwhisky.com.au/

Hunter Valley Gardens lights up for the festive season

Australian families wanting a Christmas lights experience can head to the Hunter Valley.

Hunter Valley Gardens has announced the return of the Christmas Lights Spectacular at Hunter Valley Gardens for its 19th year.

The Spectacular is recognised as the largest Christmas lights display in the southern hemisphere, with colourful installations, immersive displays and new attractions for the 2026 festive season.



Families can wander through illuminated gardens, enjoy amusement rides and explore food stalls serving everything from wood-fired pizza and burgers to festive sweet treats.

Kids of all ages can enjoy the Celestial Snowfields, the Gingerbread Way, and an expanded Planes, Trains and Automobiles precinct right through to the end of January 2027.

Located just two hours from Sydney and a short drive from Newcastle in Pokolbin, Hunter Valley Gardens is a popular destination year round. See https://www.huntervalleygardens.com.au/.

The Christmas Lights Spectacular runs from 5.30pm to 10.30pm. Accommodation packages are available at Mercure Hunter Valley Gardens and Harrigan’s Hunter Valley.  

Find out more about the Christmas Lights Spectacular and other festive experiences in the Hunter Valley at winecountry.com.au.

Into the Abyss: Hua Hin’s splashiest hotel escape

An enormous waterslide adds an adventurous twist to a stay at Holiday Inn Resort Vana Nava Hua Hin reports roving correspondent Roderick Eime.

There’s something wonderfully unconvincing about saying “it doesn’t look that steep” while looking up at Abyss, the giant funnel slide at Vana Nava Water Jungle in Hua Hin.

This is the park’s big statement attraction, a towering invitation to abandon your dignity and discover just how loudly your travelling companions can scream. 

Up to six people ride together, sharing the anticipation before the raft sweeps into the enormous funnel. The park says that speeds exceed 45km/h. Suddenly, the hotel swimming pool seems a very civilised alternative.

The Abyss: for the adventurous (supplied)

The attraction of Abyss is its shared experience. Friends, couples and families with eligible children can tackle it together, emerging with a story that will probably improve considerably over dinner. Check the posted ride requirements before promising anyone a seat.

Staying next door at Holiday Inn Resort Vana Nava Hua Hin makes the adventure particularly convenient. Guests receive complimentary unlimited water-park access, turning a hotel break into something considerably more entertaining than the usual pool-and-breakfast arrangement. 

There’s scope to spread the fun throughout your stay, rather than trying to exhaust every attraction in a single determined afternoon.

Back at the hotel, two infinity pools provide a gentler change of pace, while Tea Tree Spa offers an appealing recovery appointment. A kids’ club adds another option for families, and the rooftop bar on level 27 supplies a fitting setting to compare accounts of the day’s adventures.

That combination makes the stay appealing: a comfortable hotel with a ready-made adventure next door. You can spend the morning gripping a raft, the afternoon stretching out beside a pool and the evening insisting you were never remotely nervous.

Whether your companions believe you is another matter entirely. 

Taste Great Southern unveils ambitious 2027 program

Taste Great Southern, one of Australia's most remote gourmet festivals, has unveiled its 2027 program, with more than 20 curated events set to take place across Western Australia's Great Southern region from March 4-7 next year. 

Now in its 22nd year, Taste Great Southern is one of Western Australia's premier culinary events, bringing together local produce, culinary talent, winemakers, producers and unique regional experiences across Albany, Denmark, Mount Barker, Porongurup, Frankland River and Katanning.

Program highlights will include Tides of Taste x Singlefile; a dining experience with Gourmet Traveller 2026 Best Restaurant winners for Western Australia and Tasmania respectively. 

Evan Hayter (de'sendent, Margaret River) and Luke Burgess (Schole, Hobart) with Paul Iskov (Fervor) and Sofika Boulton (Sonny's) showcasing Great Southern produce and wine at Maitraya Retreat Homestead.

Other showcases will include Peak to Plate, a gourmet adventure through the Porongurup landscape, combining a guided hike with a gourmet dining experience showcasing the region's produce from chef and television personality Guy Turland, The Bondi Chef, with Willoughby Park wines.

Taste Market will be a family-friendly celebration at Middleton Beach, bringing together over 20 Great Southern wine, beer and spirit producers, chef pop-ups from Melissa Palinkas, Blaze Young and Luke Foyle and sommelier-hosted masterclasses from Emma Farrelly, Cyndal Petty and Foni Pollitt. 

Oysters and Riesling Masterclass will celebrate Albany rock oysters and riesling at Albany's historic Whaling Station. 

There will also be a Winemaker for a Day immersive experience at Alkoomi in Frankland River, offering a hands-on, behind the scenes look at the art of winemaking and the craft behind the region's celebrated wines during vintage.

The four-day format, introduced in 2025, creates space for visitors to move between experiences, stay longer and explore further. Albany and Denmark will remain key festival hubs, with events also drawing visitors into the wider region. 

Tickets for Taste Great Southern 2027 are on sale now. View the full program and book tickets at tastegreatsouthern.com.au. 

Hong Kong boosts its gourmet travel offering

 Hong Kong is one of the great gourmet destinations - and it wants to world to know it.

Hot on the heels of a successful Hong Kong Wine & Dine Festival, which drew over 171,000 visitors, the Hong Kong Tourism Board (HKTB) has launched ‘Hong Kong Gourmet Month’.

Throughout November, HKTB is partnering with more than 400 restaurants, bars and food and beverage outlets across the city to present limited-time menus, dining offers and unique experiences.

The campaign features five themed dining experiences: 

# Hong Kong Wine-Pairing Award-Winning Restaurants 

# Gala Taste More Hong Kong (Michelin dishes at up to 30% off)
# Cocktail Fest Month
# Hong Kong Late-Night Dining Guide
# Sip and Savour in LKF (Lan Kwai Fong)

Alongside Gourmet Month food and drinks offers, there are mixology workshops, retro-themed nights and DJ performances. 

The campaign invites locals and visitors to explore different districts and participants can enjoy more than 250 additional "exclusive privileges" across the city with the Gourmet Month Privilege Card. 

Dr Peter Lam, Chairman of HKTB, said: "The ‘Hong Kong Wine & Dine Festival has drawn to a successful close, attracting visitors from around the world as well as locals, and fully showcasing Hong Kong’s appeal as an international culinary capital. 

"The Hong Kong Gourmet Month now takes the benefits of the festival further, extending them across the city. Its five themes bring together star-rated restaurants, renowned neighbourhood eateries, distinctive bars and late-night hotspots, enabling visitors and locals to enjoy Hong Kong’s dining scene from day to night, every day in November."

For more details see https://www.discoverhongkong.com/eng/events/hong-kong-gourmet-month.html