What it’s like to be a hot air balloon pilot during a global pandemic

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For a snapshot in time, we asked eight people around the country to reflect on Australia Now. Here, Georgia Croft, a pilot for Global Ballooning Australia based in Victoria, shares her thoughts on what the global pandemic has taught her.

Keep reading our Australia Now series here.

 

When lockdowns grounded Global Ballooning Australia’s Melbourne and Yarra Valley flights, Georgia Croft saw an opportunity to establish a brand-new location for the company.

 

Today, one of only five female hot-air balloon pilots in Australia, the 24-year-old flies high above the scenic landscape and rolling hills of Mansfield and Mt Buller in Victoria’s High Country.

A day in the life of a hot air balloon pilot

The day starts early – up to two hours before sunrise. Ungodly hours that only hot-air balloonists and bakers keep, says Georgia. The flip side is that post-flight day napping is entirely acceptable within their community.

Hot air balloon pilot Georgia Croft getting ready to take off
Hot air balloon pilots are very early risers.

No day is typical with hot-air ballooning. “Every single day brings its own conditions and a whole new experience," says Georgia. “Even this morning – and I’ve been flying up here for three months – we got a wind direction that allowed us to fly over Lake Eildon and look at the valley from a completely different perspective. And last week we accidentally got bogged in a paddock and had to call the landowner to get in with his tractor to come and help us out. It’s a beautiful balance of being a professional and doing what we know and love, but also working things out as we go."

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Why it’s great to pilot hot air balloons, according to Georgia

Georgia’s love for hot-air ballooning is manifold. From the fact it is the world’s oldest form of aviation and something of a lost art, to witnessing the awe of passengers, who are often first-timers, as they take in such inspiring sights as the sun rising over a snow-capped Mt Buller.

Hot air balloon pilot Georgia Croft
Hot air balloon pilot Georgia Croft, all set to take to the skies over Canowindra.

And she loves being part of the industry itself: the places it takes her and connections forged around Australia and beyond. “There are all these tiny little communities within this culture that have such a beautiful knowledge of their land and their environment, and also their [wider] community because of how engaged you have to be in that network in order to successfully do a hot-air balloon flight." Employing the seriously high level of skill and knowledge it takes to pilot a hot-air balloon, from meteorology to navigation, it offers a unique way to explore the country. “You’re assessing the wind and the topography and you’re looking at all these really niche factors that you would have no reason to pay attention to otherwise," she says.

 

It makes for a unique perspective on Australia, and not only literally. The job requires engagement with local landowners to get permission to launch and land: often popping into their backyard and saying, ‘Hey, do you mind if we land here?’ “And then 20 minutes later you’re in this random dude’s house and he’s walking you through his property and serving you a cup of tea," laughs Georgia. “I am constantly blown away by how giving people are of their time and their place, and their knowledge of the place. When you turn up and show an interest in that way, your possibilities are endless. And, through those interactions, you learn so much more about the land and the way that it works."

Hot air balloons over Mt Buffalo National Park
Hot air balloons over Mt Buffalo National Park. (Image: Visit Victoria)

What the global pandemic has taught her

And there’s a lot more Australia can reveal to us yet, Georgia reflects. “This period of hardship, which everyone has gone through individually, has made me sit back and really appreciate this country and how much we have to learn from it and grow within it as well. But more so than that, it’s made me realise how privileged I am to be here and to live here. It gives me this solid optimism going forward, because it opens us up to have more intimate and more in-depth experiences rather than constantly looking elsewhere. It’s through this we could really learn to cherish where we belong and where we are. And that makes me really excited."

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Heathcote has evolved into the ultimate eco-escape for foodies

    Margaret Barca Margaret Barca
    From cabins to canvas, craft distillers to destination dining, Heathcote locals reveal their eco-savvy passions in ways that resonate with those seeking to travel lightly. 

    Heathcote, on traditional Taungurung Country in Central Victoria, is synonymous with its garnet-hued shiraz, but wine isn’t the only string to its bow. The town itself is sprinkled with heritage buildings from the gold rush era, and beyond that a growing collection of sustainable gastronomy and eco-friendly escapes. Nearby Bendigo, one of only 65 cities in the world recognised as a UNESCO Creative City and Region of Gastronomy, plates up an astonishing calibre of produce, wine and food for its size. Increasingly the entire region is taking up the challenge, though Heathcote in particular shines with its focus on sustainability. 

    Pink Cliffs GeologicalReserve
    The dramatic landscape of Heathcote’s Pink Cliffs Geological Reserve. (Image: Visit Victoria/Emily Goodfrey)

    The eco-stays bringing sustainability to Heathcote 

    Yellow BoxWood’s safari-style tents
    Yellow Box Wood’s safari-style tents are nestled on 40 hectares of bushland. (Image: Emily Goodfrey)

    Andee and Lisa Davidson spent years working in southern Africa before settling in Heathcote. “We had a vision of how this could be,” explains Andee. “We wanted a retreat, but one that was off-grid and environmentally sustainable.” Now, at Yellow Box Wood, two luxury safari-style tents are at the heart of 40 hectares of rolling hills and native bush, with kangaroos, wallabies, echidnas, goanna and birdlife aplenty. It’s all solar-powered, wood for the fire is mainly fallen timber, and water is collected on the carport roof.  No lack of creature comforts though – en suite with rain shower, espresso coffee maker, comfy seating, wood-burning fire all set to go. There’s also a solar-heated, mineral salt pool in a bush setting, walking tracks, and even a mini bush golf course.  On my visit, I put the vision to the test. Cocooned in the plush four-poster bed I can glimpse the stars, while the heater casts a golden glow on the canvas. In the morning, I wake to a blush-pink sunrise, kangaroos feeding and a soundtrack of magpies.

    Mt Ida Eco Cabin
    Mt Ida Eco Cabin is rustic and simple but oozes comfort. (Image: Graham Hosking)

    If a tent is not your style, Stephen and Cally Trompp’s carbon-neutral Mt Ida Eco Cabin might entice with its generous deck and farmland views.   Inside the cabin, corrugated iron walls as rusty as a shearing shed, gleaming (recycled) floorboards, timber truss ceiling (crafted by Stephen), wood-fired heater and an old-school turntable with a pile of vinyls to spin. It’s fun, and a little boho. “Everything is recycled. The cabin takes maximum advantage of the sun in winter. It’s all solar-powered. Don’t panic, though,” says Stephen, “you can still charge your phone and get 4G reception!” Settle into an Adirondack chair on the deck or pedal off on a mountain bike to suss out the wineries.  

    A taste of Spain in Central Victoria 

    Three Dams Estate
    Three Dams Estate make Spanish-style wine.

    Another person with a vision is Evan Pritchard at his Three Dams Estate where the wines reflect his deep love of Spain and of Spanish-style grapes, such as tempranillo. Afternoons in the ‘wine shed’ or cantina are matched with music (flamenco is a favourite), Spanish bites from tapas to paella (with Evan on the pans!) and views to Mount Alexander. Sustainability is also a passion. “You don’t need to buy anything. We decided to be off-grid from the start, but it is a lifestyle change,” he says. “You need to think about it and be careful.” Everything here is recycled, reassembled, refurbished. Evan has an electric car (with solar-powered charger), solar-power for the winery, and even a jaunty little electric tractor/forklift. “I love the idea of all the things you can do using the sun.” Sipping a crisp rosado (a Spanish rosé) with Evan in the sunshine, I couldn’t agree more. 

    The vineyard redefining sustainable winemaking 

    Silver Spoon winery
    The Silverspoon Estate winery is completely off-grid. (Image: Graham Hosking)

    On the other side of Heathcote, Silver Spoon Estate demonstrates sustainability on a more extensive scale. Tracie and Peter Young’s winery, cellar door, award-winning restaurant and their own house are all solar-powered and off the grid. Sustainability is intrinsic to everything they do.  The property sprawls across 100 hectares, with 20 hectares under vine – shiraz, viognier, grenache, tempranillo. As the climate has changed, so too has the approach. These are dry-grown vineyards. “We prune for drought. That means lower yields but more intense flavours,” says Peter.  The fine-dining restaurant offers sweeping views, a wood-burning fire and a deck for languid lunches. Head chef Ben Hong sources regional, sustainable ingredients and weaves estate wines into the menu – think crispy wild mushroom arancini, viognier-infused chicken breast.   

    Silver Spoon’s award-winning restaurant
    Silver Spoon’s award-winning restaurant.

    Heathcote’s other hidden gems 

    Heathcote Wine Hub
    Heathcote Wine Hub is housed in a 1855-built timber church.

    Not all local wineries have a cellar door, but I find local treasures at the Heathcote Wine Hub, a petite 1855 timber church in the main street, lovingly returned to life by Karen Robertson and Carey Moncrieff.  “Carey is a scrounger,” says Karen. “He doesn’t throw a single thing away.” He does, however, craft things into something quite special. Heritage floors, light-filtering lancet windows and shelves of regional wines create the perfect ambience for wine tasting. Or order a glass and linger over a cheese platter.  

    Heathcote is not all wine, of course. Nathan Wheat and partner Vanessa Curtis run Envy Distilling with a committed sustainable ethic – and a serious love of gin. Their small-batch distillery produces grape-based gin, and soon brandy. Distilled water is reused in an ingenious cooling system. All waste is treated on site. They buy excess wine from winemakers to distil and buy recycled barrels. “Distilling with the sun,” as Nathan says. Each Envy gin has its own story. Spicy, award-winning The Dry, is designed to capture the region’s dry, rugged nature. Pull up a stool at the bar (reclaimed timbers and tiles, of course), order a Gin Flight, or kick back with a cocktail and let Nathan share his eco journey.   

    Envy gins
    Sample gins at small-batch distillery Envy.

    A traveller’s checklist 

    Getting there

    It’s less than two hours’ drive from Melbourne. The scenic route we take goes past Sunbury, then along a splendid country road through Romsey and the magic, boulder-strewn landscape of Lancefield. Watch for kangaroos on the road! 

    Staying there

    Go off-grid in style at Yellow Box Wood for glamping or try Mt Ida Eco Cabin for a couple’s weekend hideaway. 

    Eating there

    French dishes at Chauncy
    Award-winning French restaurant Chauncy.

    At award-winning Chauncy, French chef Louis Naepels and sommelier wife Tess Murray have created a tiny, elegant pocket of rural France. Meticulously restored 1850s sandstone building, sun-drenched dining room, impeccable service, a menu suffused with local flavours and thoughtful wine pairings.  

    Fodder is both cafe and social hub. Chef Mo Pun and sister Lalita serve classic Aussie breakfast-to-lunch fare, though their Nepalese heritage sneaks through. 

    Playing there

    Sanguine Estate
    Sip on wines among the vines at Sanguine Estate. (Image: Visit Victoria/Emily Godfrey)

    Sanguine Estate’s cellar door and terrace overlook bucolic vineyards. Its award-winning, dry-grown wines include the distinctive D’Orsa Blanc dessert wine, reflecting the family’s Swiss-Italian heritage. Order a charcuterie board and stay a while. Keep it carbon neutral by cycling some (or all) of the 50-kilometre O’Keefe Rail Trail to Bendigo.  

    At Bridgeward Grove, learn about the property’s Old Mission Grove heritage olive trees, do a sommelier olive oil tasting, and stock up on sustainably grown olives and oil. Explore the unique landscape, wildflowers and wildlife of pink cliffs geological reserve.