Australia's sheer size encompasses a diversity of geography and
features the world's largest coral reef, several mountain ranges,
dense, tropical rainforest, arid desert and vast open plains of
grass and scrub. Guests who join us aboard Australia's legendary
train The
Ghan will encounter many of these incredible
landscapes on one of the world's greatest railway journeys
between Alice Springs at the country's heart
and Adelaide on the south coast.
Size also dictates Australia's complex climates which vary
depending upon the region and time of year. Generally speaking,
northern Australia from the Red Centre upwards enjoys year-round
warmth. Northern tropical regions have a wet season from November
to April and a dry season May to October. As you head further south
in Australia, and therefore closer to Antarctica, temperatures
fall. Other than the tropical regions Australia has four seasons,
but as the country is located in the southern hemisphere they are
reversed, so December to February is the height of summer, June to
August the depths of winter.
Modern Australian cuisine extends far beyond the infamous
barbecued shrimp, meat pie and cold lager. Boasting the world's
third largest fishing zone, Australia offers some of the finest
seafood available with specialities including salmon, lobster,
oysters and tuna, as well as the freshwater Barramundi which
inhabits Northern Australia's rivers. Roast meats are typically
popular and in addition to lamb, beef and pork, kangaroo meat is
not uncommon and, in some restaurants, cuts of ostrich or
crocodile. Australian delicacies to look out for are stone-baked
damper bread, Anzac biscuits and the Moreton Bay Bug; a smaller
crustacean relative of the lobster with firm flesh and a
distinctive flavour.