From natural wonders to historical sites, we’ve rounded up Victoria’s most epic icons that deserve a place on your itinerary.
Grampians (Gariwerd) National Park
Mount William is the highest peak in the Grampians (Gariwerd) National Park. (Image: Matt Donovan)
From towering mountains to crystal cascades and ancient rock art sites, the Grampians (Gariwerd) National Park is a playground for both outdoor adventurers and nature lovers. Don’t miss the views from the highest peak Mount William or the iconic Pinnacle.
Murray River
The wonders of the Murray are best experienced on board a paddle steamer. (Image: Visit Victoria)
A natural icon of majestic proportions, the Murray River flows for a staggering 2700 kilometres, making it one of the world’s longest navigable rivers. Meandering through Victoria before flowing out to sea at Goolwa in South Australia, the river is home to diverse wildlife, picturesque towns and secluded creeks and beaches.
Twelve Apostles, Port Campbell
The Twelve Apostles are a star attraction on the Great Ocean Road. (Image: Tourism Australia/Two Palms/Harry Pope)
These limestone sea stacks are arguably Victoria’s most famous icon. After an $8-million upgrade to its lookout, The Blowhole near Loch Ard Gorge/Poombeeyt Kontapool (meaning breath of the whale) has recently reopened. A brand-new Twelve Apostles Visitor Experience Centre, complete with rooftop lookout, will open in 2026.
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You Yangs, Geelong
Kangaroos enjoy dusk in the You Yangs. (Image: Tourism Australia)
Rising 300-plus metres from the flat volcanic plains between Melbourne/Naarm and Geelong, the You Yangs are massive granite boulders named for the local Wadawurrung word ‘Youang’, meaning ‘big hills’. Hiking, biking, rock climbing and horse-riding are popular within this regional park.
Near the town of Warburton, an extraordinary forest of some 1500 Californian Redwoods stands among native orchids, eucalypt trees and rich birdlife. Planted in the 1930s, these 55-metre-plus trees can live for 2000 years and will grow to be some of the world’s tallest.
Wilsons Promontory, Gippsland
Wilsons Promontory is home to the incredible Skull Rock formation. (Image: Tourism Australia)
The Prom, as it’s known locally, is the southernmost tip of mainland Australia. This 50,000-hectare reserve comprises granite mountains and forest, fringed by sandy beaches and surrounded by a marine park rich in marine biodiversity. It’s also home to the incredible and imposing Skull Rock formation.
Hanging Rock Reserve, Macedon Ranges
Enigmatic Hanging Rock. (Image: Visit Victoria/ Rob Blackburn)
This six-million-year-old volcanic rock was thrown into the national spotlight thanks to the 1967 novel and consequent 1975 film based on the fictional disappearance of schoolgirls in 1901. Mystery aside, visitors can walk the steep 105-metre summit, fish for trout and go twitching.
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Sovereign Hill, Ballarat
Step back in time at Sovereign Hill. (Image: Tourism Australia)
Cry ‘eureka!’ at Sovereign Hill, a living museum to the prosperous Gold Rush era of the 1850s, during which Ballarat produced the most gold in the world. Visitors to this much-loved attraction can walk historic streets, enter a gold mine and try panning for the good stuff, too.
The Great Stupa, Bendigo
The Great Stupa in Bendigo. (Image: Tourism Australia)
Who’d have thought the largest Buddhist temple in the Western world would be tucked away in Bendigo’s bushland? Welcoming visitors to explore, this sacred Buddhist pagoda is an epicentre for Tibetan culture, architecture, art and interfaith harmony.
Ensuring the safe passage of ships in the notoriously treacherous Bass Strait since 1859, this heritage-listed lighthouse overlooks dramatic volcanic coast and wild beaches. The surrounding reserve is home to a plethora of wildlife including little penguins, seals and echidnas.
Megan Arkinstall is a freelance travel writer who you’ll often find at the beach, bushwalking or boating with her young family. She loves reliving travel memories through writing, whether that be sipping limoncello in a sun-drenched courtyard of Monterosso or swimming with green turtles in the aquamarine waters of Tropical North Queensland.
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
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. (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.
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 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
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 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.
Delicate dishes on the menu at Midnight Starling. (Image: Chloe Smith Photography)
A traveller’s checklist
Staying there
Stay at the Cleveland Estate. (Image: Chloe Smith Photography)
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
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.
Boomtown Winery and Cellar Bar. (Image: Chloe Smith Photography)
Playing there
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. (Image: Chloe Smith Photography)
