If ever you were looking for inspiration, that nudge you need to just get out there and get driving, 88-year-old Mary Taylor could well be it. But you’ve got a lot of catching up to do.

Somewhere out on a lonely stretch of road – maybe in northwest Queensland, maybe somewhere in the Territory – there’s a little red car speeding along. Behind the wheel is a woman wearing her deceased husband’s hat over her white hair. In the boot there are many small tins of baked beans, a flagon of sherry and a cask of claret. To pass the time as she drives she’s reading the names of the dried out creeks and the tracks meandering off into the heat and scrub. Dead Horse Creek. Wedding Bell Creek. It’s all history; it’s all fascinating.

 

Mary Taylor, 88, loves to drive. She’s driven herself around Australia at least 12 times, crossed India by train several times in the last days of the Raj and undertook many wartime sea trips. “It’s the getting there I like," she explains. “I only stay overnight. So it’s the open road. It’s the people you meet. Real people." And the “absolute freedom" of driving alone, always alone, through the Australian desert day after day: “I love the desert; there’s something fascinating about the desert."

 

Mary also gives talks about driving around Australia as “an elderly unattached female." At last count she’d given more than 350. She sells her book, Baked Beans in the Outback and Curry in Kashmir, at her talks. In the eight years since she first self-published it for family she’s sold more than 7500 copies.

 

Despite her success and the obvious appreciation from audiences, Mary remains self-deprecating to a fault. “I can’t believe anybody wants to interview me. I’m not that sort of person. Everyone says it was an interesting life. But it was just what happened."

 

She took her first trip at age 74. “My daughter lives in Armadale (Melbourne) and I go up the Princes Highway, and I used to think, ‘What if I kept on going?’ It became an absolute obsession, you’ve no idea."

 

She’d never even driven as far as Geelong before, and only got her license at age 40 while living in Queenscliff, where her late husband Tim taught at the army college. Her family were nervous; when her young grandson reported that her son-in-law had said, “Do you think we should allow her to do this?" she decided, definitely, to go.

 

“I can’t believe parents let their children tell them," Mary laughs. “Why should they? If anybody’s giving permission, it’s the other way around.

 

“People ask aren’t I frightened, aren’t I lonely? I can tell you, you’re much more likely to be mugged in your suburban street. Nobody will leave you by the side of the road in trouble . . . the truckies are marvellous, absolutely marvellous. They’re my lifeline. Not that I’ve needed them, but I know that if I was in trouble . . .

 

“There was one truckie I met at Balladonia Roadhouse [on the Nullarbor] and he was feeding a crow and talking to it. I said, ‘I can’t believe you’ve got a pet crow.’ And he said, ‘He comes up to me every time I stop at Balladonia.’ I said, ‘How do you know it’s the same crow?’ He says, ‘Well, no other crow would come,’" Mary trails off laughing again.

 

“See, I have the best fun because I’m by myself," she continues. “I have people come up and talk to me and that’s where you meet all these gorgeous people. This is where I’m not like your average tourist who wants to go somewhere fantastic. My destination is all the way round and back again. Driving up the Matilda Highway I love, because that’s as close as I can manage to the route taken by Burke and Wills. I think it’s a long way in an air-conditioned car – they either walked or rode their camels up that. Every day wondering when they were going to see the sea."

 

Life in the outback is much harder, isn’t it? “Oh, desperately. I think most of us make a fuss if we can’t get our favourite soap powder or something ridiculous, but people out there, they haven’t got washing machines anyway. They’ve got to be really tough.

 

“Last year when I went through Queensland it was drought time and, I mean, even the native gum trees were dying. That was dreadful. One year I went over when the clouds had just broken and as I was driving across the Nullarbor I couldn’t make out what these – brown rocks, I thought they were – and when I got up close it was kangaroos! They’d all come down to drink the water and they were so thirsty they didn’t bother to move when I went past."

 

And then there was the bull on the road, up in the Gulf of Carpentaria . . . “So there we stayed, the bull and I, locked in eyeball-to-eyeball contact for what seemed like a very long time," Mary says. “Till he decided to amble off and join his mates. Have you been up there? The size of the bulls – the stations up there aren’t fenced. They just have a cattle grid on the road, so you have a lot of roadside cattle."

 

Though nerve-wracking, Mary remained unfazed. “Because we lived through a war," she explains, “looking after children, never knowing if we’d see our husbands again. It was pretty stressful and it taught you to cope. You had to do it yourself. Everybody said [before my first trip], ‘Oh, what if this happens, what if that happens?’ Well, I just say, ‘I’ll deal with it when the time comes.’"

 

How long do you want to keep driving? “I’ve no desire to live to be 100. I keep thinking, and I’ve been saying this for years, that each trip might be my last. I’ve got to pay some respect to my age."

 

As you’re reading this, Mary’s most likely away again, zooming through the beautiful and barren backblocks of the country at a speed she wouldn’t disclose to us. She’ll be alone, of course, and happy. If she’s finally installed her CB into her two-year-old red Honda Jazz she might be talking to the truckies, asking them about the roads and whether she’s taken the right detour.

 

“Galloping Granny calling. Got a copy? Got a copy?"

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

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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)