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Most people know that Queensland’s Fraser Island is the largest sand island in the world and, in case you’re interested, it’s also Australia’s fourth largest island after Tassie, Melville and Kangaroo.
But what you may not know – well, I didn’t anyway - is that there are two sorts of rock on this SAND island.
As we drove up the beach pounded by the Pacific on the eastern side, Chris, our guide on a Kingfisher Bay expedition, pointed out what appeared to be just plain old coastal rocks on the edge of the sand.
“That’s ‘coffee rock’,” he told us. “It’s what lines the base of the perched lakes. Go on, pick some up and press it between your fingers.”
We did, and it crumbled immediately, like a lump of dirt, which is what it is really, Chris told us. Just plant matter and sand compacted enough over a very long time to achieve a lumpy coffee-coloured rock-like appearance.
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This article continues with details of this amazing island off the coast of Queensland and includes information on accommodation provided, and cuisine, things to do and see.
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(finishes…)
Fraser is a place for everyone, and ideal for families. While the average stay for the 400,000 annual visitors is just a few days, there is enough to keep you happy for weeks. There’s bushwalking, bird watching, 4WD ranger-guided tours, whale watching, fishing, dolphin search cruises, camping, photography, swimming, or simply hanging out at the resort relaxing by the pool or at the bar, playing sports, taking a champagne sunset cruise, enjoying a massage, or dining.
Seabelle Restaurant at Kingfisher Bay Resort features local produce and indigenous foods extensively on its menu, and if you are interested in knowing more, twice a week, Chef Asenheim and a ranger take guests through a tasting of twenty or so ‘bush tucker’ foods. It may not convert you to emu or muntharry berries, but at least you’ll have some serious cred for having tried them.
Pack an open mind when you come to Fraser Island, and be prepared to turn your preconceptions upside-down.
©Sally Hammond 2006
Picture Credits: ©Gordon Hammond 2006
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