How to travel solo with utter confidence

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Travelling solo is a unique experience that forces you to put down the phone and embrace a new confidence. Here’s how to be your own best travel partner.

I’m trying to stop my fingers from walking onto my phone screen. I know there are no more emails, new messages, or fresh Instagram posts to double tap. I know my compulsion to check in with the world is just symptomatic of being alone in 2016.

 

Lunch for one arrives to my white-clothed table as I fight the urge to relate to something. It’s a sunny Friday and I’m alone in a new town. I’m here to enjoy myself, have a little break and explore; all the things I love about travel. But this time, I’m flying solo and I’m struggling to embrace it.

 

The phone wins out. I pick it up and move my plate into position for its close-up.

 

“What’s she doing? Is she taking a photo?" I hear a woman at the next table loudly whisper to her friends with bemused judgement. She throws back a coiffed head and pours Champagne down her gullet, as if my actions necessitated her drinking.

 

My unaccompanied presence at a fancy restaurant hasn’t gone unnoticed by the lunching ladies. I self-consciously take a few snaps until it dawns on me that allowing yourself to enjoy moments like this is simply down to embracing it. So I precede with my little Instagram shoot as if I was Mario Testino and my spicy curry was Kate Moss.

 

There is something incredibly self-affirming about doing things alone. Once you realise you’re perfectly capable of conversing with yourself (silently, I would recommend), and that the worst that can happen is some banal judgement from people irrelevant to your life, there’s simply nothing left to agonise about.

 

By the time my coffee arrived, I felt entirely empowered and my solo weekend became pure perfection. I could do what I liked with absolute freedom. I also discovered so much more about the places I visited. Instead of hurrying in and out of shops with the usual perfunctory niceties, I stopped and chatted. I listened, I followed advice, which ultimately meant I was able to flesh out the town more.

 

Every now and then, we need to step out of our comfort zone to force a little self-growth, and travelling alone is an enjoyable way to do that. Here are some practical tips for one.

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

AI Prompt

6 tip and tricks for solo travel

1. Don’t give yourself a chance to back out

 

You don’t have to go far to reap the benefits of alone time. You need only go to the next city, but the best way to make it happen is to book a flight so you can’t worm your way out. You’ve got a ticket for one, you gotta go. Keep an eye on flight deals and grab one on a whim.

 

2. Schedule a couple of activities

 

A few days with yourself for company can be a terrifying prospect. There’s always a risk that ping-ponging ideas between Me, Myself and I will turn minor issues into full-blown panic attacks, so schedule a few activities, such as a spa day, a tour or taking a class.

 

3. Embrace dining alone

 

Don’t hide in your hotel room like the paparazzi are waiting in the lobby. If there’s a restaurant you’d love to try, ask for a seat at the bar or the pass, so you can watch the chefs at work. It’ll keep you entertained and it’s a social position for striking up conversations.

 

4. Ask questions

 

Local knowledge is a resource to exploit whenever you have the opportunity. Mine those gems out in casual conversation and you could find yourself joining a sunrise yoga class, finding a market just out of town, or sun-bathing on a hidden beach.

 

5. Be confident

 

My dependence on my phone came from feeling like an imposter. I thought someone might tap me on the shoulder and politely ask me to leave. But once you decide that you belong, there’s no problem. Like most things, simply backing yourself is the answer.

 

6. Know why you’re doing it

 

No matter your motivation for travelling solo, you’ll get more out of it if you remind yourself of the reason you chose to go in the first place. Set some manageable goals to keep your purpose on track, such as finishing a book, listening to that life-changing podcast, or making sure you sleep in. And enjoy it!

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Lara Picone
Working for many of Australia’s top publications, Lara Picone has had the distinct pleasure of writing, editing and curating content about the finer things in life for more than 15 years. Graduating from Macquarie University with a Bachelor of Arts in Communication, her editorial foundation began at Qantas: The Australian Way magazine, before moving on to learn the fast-paced ropes of a weekly magazine at Sunday Magazine and picking up the art of brand curation at donna hay magazine. Pivoting a near-problematic travel lust into a career move by combining it with storytelling and a curious appetite, her next role was as Deputy Editor of SBS Feast magazine and later Online Editor of SBS Food online. She then stepped into her dream job as Editor of Australian Traveller before becoming Online Editor for both International Traveller and Australian Traveller. Now as a freelancer, Lara always has her passport at-the-ready to take flight on assignment for the Australian Traveller team, as well as for publications such as Qantas Magazine, Escape and The Weekend Australian. As ever, her appetite is the first thing she packs.
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This surprising regional town is making its mark on the culinary world

(Image: Visit Griffith)

    Carla Grossetti Carla Grossetti
    With more than 60 nationalities calling it home and a century of Italian influence shaping its paddocks and plates, Griffith is a regional Australian town with serious culinary cred.

    It might feel surprising to learn that Griffith is one of Australia’s leading food destinations. In-the-know Italians have understood this for generations, drawn to the Riverina region’s fertile soils that reminded them of the terrain they’d left behind more than a century ago. These days, Griffith supplies much of the nation’s pantry: 95 per cent of Australia’s prunes come from the region, it’s the country’s largest citrus-growing area, and it’s a leading producer of almonds and walnuts. Even the pickles in every McDonald’s burger nationwide are produced in Griffith. This is not just a farming town; the Griffith food scene is leading the way.

    Here, culinary confidence is rooted in migration. Italian families began arriving from 1913, with a second wave settling after the Second World War. Today, Griffith has the highest proportion of Italian ancestry of any Local Government Area in Australia. Add to that more than 60 nationalities represented across the community and you have a town where food is driven not by trends, but by tradition. Griffith’s motto, ‘Taste our culture’, isn’t marketing spin; it’s the reality.

    Where the vines tell a story

    A hand pouring wine into a glass, with a table filled with food.
    Uncover the stories behind every glass. (Image: Destination NSW)

    The Riverina has long been dubbed the food bowl of Australia, but it’s also a wine region that remains largely under the radar. What sets Griffith apart is that every one of its wineries is family-owned, many spanning generations.

    Calabria Family Wines is one of the region’s standard-bearers. The Calabria story began in 1945 when Francesco Calabria planted his first vines; today, the family continues to shape the region’s identity while also stewarding the historic McWilliam’s Wines brand. McWilliam’s was the first winery to plant vines in the area, and its barrel-shaped cellar door – complete with a soaring stained-glass window – remains one of the most distinctive in regional NSW.

    Yarran Wines, run by the Brewer family, showcases estate-grown fruit across Mediterranean varietals that thrive in the warm climate. Expect bold reds and textured whites that reflect both heritage and innovation.

    Set inside the old ambulance station, Harvest HQ is owned and operated by the Riverina Winemakers Association and pours a rotating selection of local wines under one roof. It also features spirits from The Aisling Distillery, reinforcing the region’s collaborative approach to craft.

    At the table

    A flat lay of a steak.
    Dine where tradition meets a bold new generation. (Image: Visit Griffith)

    If the vineyards tell one story, the dining rooms tell another. Griffith’s restaurants are where tradition and next-gen confidence meet.

    Zecca Handmade Italian occupies the former Rural Bank building, an imposing Art Deco landmark from the late 1930s. ‘Zecca’ means money print, and the name is a nod to the Zecca di Venezia in Venice. Here, find the Riverina’s only producer of dried artisan pasta and traditional Italian recipes. Importantly, the growers and producers supplying the kitchen are listed on the menu as a transparent expression of the region’s farm-to-table ethos.

    Established in 1977 and still run by the Vico family, La Scala puts authentic Italian cuisine on centre stage. Expect handmade pasta, traditional wood-fired pizzas, slow-cooked sauces and dishes that follow recipes guarded like family heirlooms. For something more contemporary, Bull & Bell in Gem Hotel is a shrine to the Euro-style steakhouse that works closely with local farmers and artisans to showcase Riverina produce.

    And then there are the institutions. Bertoldo’s Pasticceria, now in its third generation, draws locals daily for cannoli, biscotti, crostoli and house-made gelato, alongside classic sausage rolls and potato pies. La Piccola Grosseria feels like stepping into an Italian alimentari, its shelves lined with continental goods that wouldn’t feel out of place in Puglia.

    Meanwhile, Limone celebrates local and seasonal produce across breakfast and lunch menus, enriched by the produce and stories of Piccolo Family Farm. Find pastries and sourdough baked daily, and pop into the onsite retail pantry for products from regional producers – including the Piccolo family’s own wine range, Caro Piccolo.

    From the source

    A plated Aquna Sustainable Murray Cod dish.
    Taste world-renowned Aquna Sustainable Murray Cod, straight from its source. (Image: Visit Griffith)

    Behind every menu is a producer. Aquna Sustainable Murray Cod is perhaps Griffith’s most high-profile export; the brand’s Murray cod and Aquna Gold Murray Cod Caviar have achieved global recognition. In October 2024, Aquna presented its products to King Charles III and Queen Camilla at the NSW Premier’s Community BBQ in Parramatta. Impressed by the producer’s sustainable farming practices, the King requested the cod be sent to Buckingham Palace – not bad for a fish farm in regional NSW.

    Mandolé Orchard champions almonds grown on a family-run farm, transforming them into almond milk and value-added products. At Morella Grove, olives are pressed into premium olive oil and pantry staples that speak to Griffith’s Mediterranean heart. These producers are not peripheral; they are central to the town’s culinary ecosystem. Learn about local sustainable farming practices during a farm tour.

    Mark your calendar

    A woman walking past a food mural, something you can spot during A Taste of Italy Griffith.
    Plan your visit around A Taste of Italy Griffith. (Image: Visit Griffith)

    For a town that helps stock Australia’s supermarkets, Griffith has remained curiously absent from the national dining conversation. That’s beginning to change. If you’ve been searching for a regional food destination with substance, heritage and a clear sense of identity, you’ll find it here in the Riverina, right under your nose.

    Time your visit to the Riverina region to coincide with A Taste of Italy Griffith, held every August. This week-long celebration of Italian heritage and culture offers a wide range of Italian-inspired events and experiences to enjoy. Expect long-table lunches, wine tasting experiences, cooking classes and a Makers in the Piazza market. The headline event is a ticketed long lunch – Festa delle Salsicce (Salami Festival) – where winners of the best salami are announced.

    Start planning your foodie getaway at visitgriffith.com.au.

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