** This story was written as part of a post-ATE famil organised by Tourism Noosa and Fraser Coast Tourism & Events, held from May 2 to May 7, 2025 **
After breakfast at the Ramada Hervey Bay, we take a short 5-minute walk down Buccaneer Drive to the Great Sandy Straits Marina. The Tasman Venture’s sleek, purpose-built catamaran, is moored at the end of the jetty, ready for a "Remote K’gari Tour". Designed for comfort and stability, the vessel boasts spacious viewing decks, shaded seating, and on-board amenities ideal for a day of exploration.
As we step aboard, the crew welcomes us with warm smiles and a quick safety briefing. Engines hum to life, and we soon glide out of the marina, leaving behind Hervey Bay. The catamaran cuts smoothly across the calm waters of the Great Sandy Strait, heading north toward one of the island’s most remote and rugged corners. “This northern stretch of K’gari is raw and untouched, inaccessible by most inland tracks—a coastline where nature still holds sway, and few visitors venture,” explains Carolena, one of Tasman Venture’s eco-guides.
The catamaran cuts through the open sea, heading north along the rugged, roadless coastline of K’gari. The sky is overcast but bright, the ocean a soft jade under the shifting light. It doesn’t take long before the boat slows and the crew announces our first stop of the day: an open water snorkelling site off the island. Carolena gives a quick and clear rundown of what to expect—pointing to a laminated island map and sharing a few words about marine life we might encounter.
Masks, fins, and snorkels in hand, we perch on the rear platform. The water is inviting, its surface rippling gently in the morning breeze. One by one, we slide in. It’s salty, brisk, and startlingly clear. One of the divers spots a sea turtle about fifty meters away, and we head in its direction to try to swim alongside. Back onboard, we peel off wetsuits and share impressions over tea and hot chocolate. The crew is already prepping the next leg of the journey.
A smaller motorboat—the “Sealegs,” equipped with rugged retractable wheels—pulls up beside us. We climb in, bouncing across the swell before gliding effortlessly a few minutes later onto a long, empty beach. The boat simply rolls up the sand, its amphibious system allowing a dry and easy landing just metres from the dune line. We’re now deep in the wild north of K’gari—no roads, no signs, just the low hum of insects and the whisper of wind through the trees. Our group disembarks, and within minutes, we’re trading the ocean for something completely different: a peaceful paddle up a narrow creek that winds inland through dense reeds and paperbark forest.
Paddling in silence, we glide through clear tea-tree waters, stained amber by natural tannins. The landscape here is ancient, untouched. Overhead, the call of a sacred kingfisher breaks the stillness. The air smells of earth and salt and wet bark. Suddenly, movement on the bank—a dingo. Golden-coated and lean, it freezes, watching us with alert curiosity. It steps slowly toward the water, before disappearing in the bush.
Back on the beach, a new and totally different experience awaits us. A few metres from the shore, a bright inflatable towable—big enough for two—is tethered to a motorboat, ready for a ride! Two of us climb aboard, strapping on life vests and grabbing the side handles. A thumbs-up to the skipper, and the motor roars to life. Within seconds, we’re bouncing over the waves, wind rushing past, salt spray in our faces. The inflatable swings wide on turns, skipping across the surface like a skipping stone. Every sharp turn lifts us half into the air—screams, laughter, and splashes blend into one chaotic soundtrack. It's wild, ridiculous fun.
The day isn’t over yet. After the kayak, the snorkelling, the tubing and the beach landing, our small group boards the Sealegs once again for one final stop. The boat motors along the island’s edge, hugging the long sweep of the beach until we reach another remote landing zone—this time, beside a dramatic ridge of white sand rising steeply from the coast. We step ashore, and the climb begins. The sand is soft and dry, our feet sinking deep with each step as we ascend a towering dune that feels more like a mini-mountain.
There’s no path, no handrail—just the pure physical effort of climbing up the powdery slope, zigzagging to make the incline bearable. The wind at the crest whips fine grains of sand into the air, and we stop to catch our breath and look around. Behind us, the beach stretches in pale arcs. The ocean is calm and flat, a mirror under the sky. Below, the Sealegs boat sits waiting like a toy on the shore. Ahead, we’re met with an entirely new view: the green canopy of inland K’gari. An unbroken forest carpet spreads to the horizon, dense and wild.
After a great day on K’gari’s remote northern coast, we’re back at the Great Sandy Straits Marina in Hervey Bay by mid-afternoon. Our driver from Niche Luxury Transfers is waiting us near the jetty. The van—a spacious, air-conditioned vehicle equipped for 7 to 11 passengers—is spotless and comfortable. We load our gear, settle in, and begin the 178-kilometre drive south to Noosa.
The road to Noosa takes just over two hours, mostly along the Bruce Highway. The sun starts to dip as we pass Maryborough and approach the coast again. At 5:15 PM, we arrive at Senses Noosa North Shore, tucked away just beyond the Noosa River. Accessed via a quick ferry crossing from Tewantin, the estate is located at 90 Beach Road, set in native bushland on the edge of Cooloola-Great Sandy National Park. It’s quiet, relaxed, and designed with privacy in mind. The accommodation consists of large architect-designed homes, each with individual bedrooms and bathrooms, and shared access to a pool, tennis court, and landscaped green space. Everything is clean, functional, and self-contained.
At 6:30 PM, we gather in our Senses Noosa House for a private chef-hosted dinner prepared by Dannielle Young, founder of The Noosa Forager, a boutique culinary service specialized in crafting bespoke grazing platters and providing private chef experiences that highlight locally sourced, artisanal produce from the Sunshine Coast region. "Danielle isn’t just a chef—she’s a local produce specialist with years of experience working with small growers and artisan food makers around Noosa," says Vynka Hutton, Trade & Business Events Manager at Tourism Noosa.
With quality ingredients cooked on-site and plated with care, the meal highlights tonight seasonal vegetables, locally caught seafood, and handmade condiments. Among the highlights, we enjoy a Pescatarian Grazing Platter, featuring Mooloolaba prawns, house-cured salmon gravlax, oysters, chargrilled octopus, smoked trout dip, artisan cheeses and fresh vegetables, all served with crusty organic sourdough. Delicious!
