Cycling Around Australia

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One woman, one bike, one continent – and one sore backside. We sat down with Kate Leeming after she cycled around Australia to find out what keeps her wheels turning.

How would you compare the challenges riding around Australia to your Trans-Siberian ride?

In Russia we were travelling into virtually the unknown. In 1993, the country was undergoing massive political, economic and social upheaval as communism broke down. Prior to this time it was impossible for Westerners to get permission to travel unrestricted within Russia as many regions were “closed".

 

Over a distance of 3500km between Halls Creek and Perth, I only had to camp wild (free) four times, the rest of the time I stayed on stations and farms. It was a really special part of the journey. Even on the road, people would stop to see if I needed any water or food.

 

We always travelled withat least one Russian cyclist to help us with language and general safety. We never had problems finding enough calories, but had extremely limited fresh food and the quality of our diet in Russia was poor. My diet in remote parts of Australia was better, but also far from optimal.

 

The GRACE Expedition was almost twice the length of the Trans-Siberian Cycle Expedition; 9.5 months versus five months at a similar intensity.

 

In Russia there was the Swamp – approximately 1500km in eastern Siberia where there were no roads marked on our US air military maps, and where we had to follow the Trans-Siberian railway line to navigate our way through. We travelled for days with freezing, waterlogged feet. The major obstacle in the Australian expedition was the CSR. Almost 2000km in length, it traverses four deserts and approximately 1000 sand dunes. Here I was battling through temperatures in excess of 40 degrees and where the temperature radiating from the sand can reach 60 degrees, burning my feet.

 

In Russia I was learning more about a very different culture; in Australia I was learning more about my own culture. Interestingly, I learned that the many of the images I had of the Soviet Union during the Cold War were similar to the images our Russian friends had of us during that time. The generosity in both countries, especially in remote regions was constantly humbling.

25,000km. Nine and a half months cycling Around Australia . How many bikes/equipment did you go through?

The same sturdy mountain bike made it all the way; a standard, off-the-peg Giant XTC3 with all suspension removed for maximum strength and ‘bomb-proof’ Tubus rear and front low-rider racks attached.

 

The Canning Stock Route presented many of the best and worst parts.

 

I changed the working parts three times; the chain, gear cassette, chainwheel and derailleur, which wear out, especially on the rough tracks. I used high quality tyres – the road tyres were good for over 10 000km, but I went through a fair number of the softer ‘off road’ tyres, which were very fat to deal with the sand and corrugations. It blows people’s minds now if I ride that bike to work with the odometer reading over 27,000km!

Your book Out There and Back features a section on the Canning Stock Route (CSR), during which you write an extensive day-to-day log. Were there days when you were just too tired to write?

I always made an effort to write something, even if it was abbreviated to a few key words and phrases. Looking back over my diaries, especially the CSR entries, it’s apparent just how exhausted I was; some sentences don’t make sense, I’ve forgotten to finish off words or written off the page with an illegible scrawl.

 

Camping near Well 19, and later at Well 39, I fell asleep sitting upright at the table, mid-sentence.

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AI Prompt

How do you train yourself physically and mentally to prepare for a journey like this?

After some 30,000km of bicycle travel, prior organising and completing the GRACE Expedition I already had a good idea of what I was getting myself into. Having battled though extreme tiredness, muscular pain and insatiable hunger associated with starting out on previous escapades without adequate preparation, I’d promised myself I’d be better physically prepared for the Australian expedition.

 

While I maintained my usual good base level of fitness in the gym and did manage to test myself with a couple of longer 130km rides (on my racing bike without 30kg of extra load), my physical training was totally inadequate because the last three months of organising the project (expedition logistics, website, sponsors, education program etc) was manic, especially as I also had to work fulltime.

 

I was completely exhausted at the start, stressed and suffering from a distinct lack of sleep. However, nothing really ever prepares you anyway for such an intense workload, day after day. The first couple of weeks were a case of biting the bullet; pacing myself, finding a rhythm and developing little techniques to occupy my mind while in the saddle for six to eight hours a day.

What was the best and worst part of your journey?

The best general highlights included: the adventure, the space and time, the simplicity, the clarity of the desert particularly at dawn and dusk, the characters I met along the journey – especially staying on the remote outback stations, the supreme, “indestructible" feeling of fitness, the satisfaction and the natural high at the end of every day’s effort.

 

The most tedious annoyances included: the flies, a constantly sore backside, headwinds, the rigmarole of packing and unpacking – squeezing everything into four small panniers – wearing the same worn-out, smelly clothes every day, the almost constant veil of tiredness, camping food, and people claiming I was mad without at least trying to understand what I was doing.

 

The Canning Stock Route presented many of the best and worst parts.

Can you tell us about some of the injuries you sustained on the trip?

I managed to avoid any injury bad enough to stop me for any length of time. There were plenty of minor injuries, which made things uncomfortable. On the third last day I skinned my elbow, wrist, shoulder and hip after a headfirst tumble down a gravel hairpin in the Snowy Mountains.

 

On the Gunbarrel Highway and the CSR I came off countless times, regularly landing on sharp spinifex spines, which break off under the skin and result in minor infections.

 

A severe bout of dehydration caused a painful urinary tract infection a few days later and in the south west of WA I was stopped for a couple of days with a violent stomach bug which weakened me for a couple of weeks. In Russia I broke a rib on the Steppe, but continued (in extreme discomfort); it gradually repairing over the next six weeks.

You rode alone for the second half of the trip. How was the solitude compared to having Greg with you?

I asked Greg if he would like to join me for the GRACE Expedition because I knew we were very compatible when it comes to cycling and after the Russian expedition, we knew each other’s strengths, weaknesses and idiosyncrasies well.

 

Travelling with someone means plenty of give and take, making concessions. While our cycling partnership was very strong, I was eager to head off on my own on the CSR, in my own space and going at my own pace. I enjoyed listening to my own body, not having to deal with any complaints, tensions or snoring.

 

In general I like travelling alone, but in doing so there was no one to help share the load or share your experiences.

 

Meal times in particular can be a bit lonely. Travelling alone down the west coast was not as lonely as one might imagine given the distances between any type on civilisation.

 

Over a distance of 3500km between Halls Creek and Perth, I only had to camp wild (free) four times, the rest of the time I stayed on stations and farms. It was a really special part of the journey. Even on the road, people would stop to see if I needed any water or food.

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What are some tips you’d give for people wanting to start out on some epic bike journeys?

Be sure of what you’d like to achieve and why. If times get tough, knowing the answers to these questions will help pull you through. Spend time researching your journey – type of terrain, expected range of weather conditions, find out where your food and water might come from, culture of the region, political situation etc.

 

Choose equipment that can cope with the most testing conditions you think you will face. Think of your worst-case scenarios and have a plan to deal with them. Have flexibility within your plan – situations and conditions can change. Try a smaller journey first so that you have some idea of your capabilities. Choose compatible travel companions with like-minded goals.

Were there any moments where you thought “what am I doing?"

When I was lying in the tent very early in the morning, with the promise of another long hot scorcher and a long, lonely road ahead; the tent walls bowing with what was obviously going to be a vicious head wind.

 

The morning after an extreme bout of dehydration on Day 10 of the CSR when I felt physically exhausted, mentally and emotionally drained. I sat down in the sand as if on strike and had to reason with myself, think the whole challenge of the stock route through.

 

After just crossing the Nullarbor and 20,000km complete, my husband announced during a phone call that he was going to leave me. This totally knocked the stuffing out of me and I wondered how I was going to exist let alone finish the last 5000km of the expedition.

Do you remember the first bike you ever had?

Not counting the three-wheelers which were handed down from my older brothers and sisters, the first bike I had, I earned by collecting cow and sheep manure and selling it to people who lived in the nearest town to fertilise their gardens. I used to get $7 per ute load and my first bike, a second hand dragster complete with plastic “flower power" seat, all the rage in the ‘70s, was worth four loads of manure.

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The Macedon Ranges is Victoria’s best-kept food and wine secret

    Emily McAuliffe Emily McAuliffe
    Located just an hour north-west of Melbourne, the largely undiscovered Macedon Ranges quietly pours some of Australia’s finest cool-climate wines and serves up some of Victoria’s best food.

    Mention the Macedon Ranges and most people will think of day spas and mineral springs around Daylesford, cosy weekends away in the countryside or the famous Hanging Rock (of enigmatic picnic fame). Or they won’t have heard of the Macedon Ranges at all.

    But this cool-climate destination has been inconspicuously building a profile as a high-quality food and wine region and is beginning to draw serious attention from oenophiles and epicureans alike.

    The rise of Macedon Ranges wine

    liquid gold barrels at Kyneton Ridge Estate Winery
    Barrels of liquid gold at Kyneton Ridge Estate Winery. (Image: Chloe Smith Photography)

    With elevations ranging from 300 to 800 metres, Macedon Ranges vineyards are among the highest in the country. This altitude, combined with significant day/night temperature swings, makes for a slow ripening season, in turn nurturing wines that embody elegance and structure. Think crisp chardonnays, subtle yet complex pinot noirs and delicate sparkling wines, along with niche varietals, such as gamay and nebbiolo.

    Despite the region’s natural advantages – which vary from estate to estate, as each site embodies unique terroir depending on its position in relation to the Great Dividing Range, soil make-up and altitude – the Macedon Ranges has remained something of an insider’s secret. Unlike Victoria’s Yarra Valley or Mornington Peninsula, you won’t find large tour buses here and there’s no mass marketing drawing crowds.

    Many of the 40-odd wineries are family-run operations with modest yields, meaning the wineries maintain a personal touch (if you visit a cellar door, you’ll likely chat to the owner or winemaker themselves) and a tight sales circle that often doesn’t go far beyond said cellar door. And that’s part of the charm.

    Though wines from the Macedon Ranges are just starting to gain more widespread recognition in Australia, the first vines were planted in the 1860s, with a handful of operators then setting up business in the 1970s and ’80s. The industry surged again in the 1990s and early 2000s with the entry of wineries, such as Mount Towrong, which has an Italian slant in both its wine and food offering, and Curly Flat , now one of the largest estates.

    Meet the new generation of local winemakers

    the Clydesdale barn at Paramoor.
    The Clydesdale barn at Paramoor. (Image: Chloe Smith Photography)

    Then, within the last 15 years, a new crop of vignerons like Andrew Wood at Kyneton Ridge Estate , whose vineyard in 2024 was the first in the Macedon Ranges to be certified by Sustainable Winegrowing Australia; Geoff Plahn and Samantha Reid at Paramoor , who have an impressive cellar door with a roaring fire and studded leather couches in an old Clydesdale barn; and Ollie Rapson and Renata Morello at Lyons Will , who rapidly expanded a small vineyard to focus on top-shelf riesling, gamay, pinot noir and chardonnay, have taken ownership of local estates.

    Going back to the early days, Llew Knight’s family was one of the pioneers of the 1970s, replacing sheep with vines at Granite Hills when the wool industry dwindled. Knight is proud of the fact that all their wines are made with grapes from their estate, including a light, peppery shiraz (some Macedon wineries purchase fruit from nearby warmer areas, such as Heathcote, particularly to make shiraz) and a European-style grüner veltliner. And, as many other wineries in the region do, he relies on natural acid for balance, rather than an additive, which is often required in warmer regions. “It’s all about understanding and respecting your climate to get the best out of your wines,” he says.

    farm animals atKyneton Ridge Estate
    Curious residents at Kyneton Ridge Estate. (Image: Chloe Smith Photography)

    Throughout the Macedon Ranges, there’s a growing focus on sustainability and natural and low-intervention wines, with producers, such as Brian Martin at Hunter Gatherer making waves in regenerative viticulture. Martin previously worked in senior roles at Australia’s largest sparkling winemaking facility, and now applies that expertise and his own nous to natural, hands‑off, wild-fermented wines, including pét‑nat, riesling and pinot noir. “Wild fermentation brings more complexity,” he says. “Instead of introducing one species of yeast, you can have thousands and they add different characteristics to the wine.”

    the vineyard at Kyneton Ridge Estate Winery
    The estate’s vineyard, where cool-climate grapes are grown. (Image: Chloe Smith Photography)

    Most producers also focus on nurturing their grapes in-field and prune and pick by hand, thus avoiding the introduction of impurities and the need to meddle too much in the winery. “The better the quality of the fruit, the less you have to interfere with the natural winemaking process,” says Wood.

    Given the small yields, there’s also little room for error, meaning producers place immense focus on quality. “You’re never going to compete in the middle [in a small region] – you’ve got to aim for the top,” says Curly Flat owner Jeni Kolkka. “Big wineries try to do things as fast as possible, but we’re in no rush,” adds Troy Walsh, owner and winemaker at Attwoods . “We don’t use commercial yeasts; everything is hand-harvested and everything is bottled here, so we bottle only when we’re ready, not when a big truck arrives.” That’s why, when you do see a Macedon Ranges product on a restaurant wine list, it’s usually towards the pointy end.

    Come for the wine, stay for the food

    pouring sauce onto a dish at Lake HouseDaylesford
    Dining at Lake House Daylesford is a treat. (Image: Chloe Smith Photography)

    If wine is the quiet achiever of the Macedon Ranges, then food is its not-so-secret weapon. In fact, the area has more hatted restaurants than any other region in Victoria. A pioneer of the area’s gourmet food movement is region cheerleader Alla Wolf-Tasker, culinary icon and founder of Daylesford’s Lake House.

    For more than three decades, Wolf-Tasker has championed local producers and helped define what regional fine dining can look like in Australia. Her influence is palpable, not just in the two-hatted Lake House kitchen, but in the broader ethos of the region’s dining scene, as a wave of high-quality restaurants have followed her lead to become true destination diners.

    the Midnight Starling restaurant in Kyneton Ridge Estate Winery
    The hatted Midnight Starling restaurant is located in Kyneton. (Image: Chloe Smith Photography)

    It’s easy to eat well, whether at other hatted restaurants, such as Midnight Starling in the quaint town of Kyneton, or at the wineries themselves, like Le Bouchon at Attwoods, where Walsh is inspired by his time working in France in both his food offering and winemaking.

    The beauty of dining and wine touring in the Macedon Ranges is that it feels intimate and unhurried. You’re likely to meet the winemaker, hear about the trials of the latest vintage firsthand, and taste wines that never make it to city shelves. And that’s worth getting out of the city for – even if it is just an hour down the road.

    dishes on the menu at Midnight Starling
    Delicate dishes on the menu at Midnight Starling. (Image: Chloe Smith Photography)

    A traveller’s checklist

    Staying there

    the accommodation at Cleveland Estate, Macedon Ranges
    Stay at the Cleveland Estate. (Image: Chloe Smith Photography)

    Soak up vineyard views from Cleveland Estate near Lancefield , embrace retro charm at Kyneton Springs Motel or indulge in lakeside luxury at the Lake House .

    Eating there

    Enjoy a four-course menu at the one-hatted Surly Goat in Hepburn Springs, Japanese-inspired fare at Kuzu in Woodend or unpretentious fine dining at Mount Monument , which also has a sculpture park.

    Drinking there

    wine tasting at PassingClouds Winery, Macedon Ranges
    A tasting at Passing Clouds Winery. (Image: Chloe Smith Photography)

    Settle in for a tasting at Boomtown in Castlemaine, sample local drops at the cosy Woodend Cellar & Bar or wine-hop around the many cellar doors, such as Passing Clouds .

    the Boomtown Winery and Cellar Bar signage
    Boomtown Winery and Cellar Bar. (Image: Chloe Smith Photography)

    Playing there

    a scenic river in Castlemaine
    Idyllic scenes at Castlemaine. (Image: Chloe Smith Photography)

    Wander through the seasonal splendour of Forest Glade Gardens , hike to the summit of Hanging Rock, or stroll around the tranquil Sanatorium Lake.

    purple flowers hanging from a tree
    Purple flowers hanging from a tree. (Image: Chloe Smith Photography)