Ken Duncan’s Panorama: Dipsticks of the Outback

hero media
An outraged Ken Duncan prepares to wage war on a growing threat to the pristine nature of our precious outback icons: idiots with spray cans, textas and – sometimes – chainsaws. Dipsticks of the Outback, you have been warned . . .

There’s no better feeling than getting in your car and heading off into the bush for an adventure. When you hit the road it doesn’t matter what you’ve left behind or forgotten to do; you’ll deal with it. The cries of life’s urgency dwindle with the kilometres travelled and you begin to unwind as the view ahead opens to endless horizons. Yes! Going bush is like a magic formula – as the odometer goes up, the stress comes down.

So what is it about the outback that helps us unwind? I believe it’s the space, and in Australia we have plenty of it. That vastness helps you put your life into perspective. It gives you a chance to empty your in-tray. It’s an opportunity to clear your head, breathe fresh air and relax.

We’re blessed to live in such a diverse country and I believe our outback is one of our greatest medicinal treasures. It’s far more than red dirt and desert. It’s hard for me to imagine how travelling through Australia’s open country could not positively change any person. Lately, though, I’ve started to realise that there’s a strange breed of yobbo that feels the outback is there for them to trash and leave their branding on. They don’t allow the bush to wash over them – they want to leave their mark on it instead.

These people feel a need to leave their names emblazoned on anything they can, as though they’re some big explorer whose name will ring out for posterity. They’re like dogs, leaving their scent to mark their territory without realising what dipsticks they are. I call them “dipsticks", as a dipstick is used to check the level of something – and these sorts of people must have very low levels of brain activity. They need to have the paddles of life turned up to full power and applied to their heads.

As you can probably tell, this kind of graffiti is really starting to get under my skin. People (and I use the word loosely) have spray-painted their names on The Devil’s Marbles and all sorts of outback icons. We as Australian travellers need to take a stand, as it’s getting out of hand. This is our backyard. We need to start facing up to the vandals who do these things and tell them they’re dipsticks who need to get a life and show some respect. As a photographer, I’m at a loss as to why people feel the need to deface things. Some recent examples have finally tipped me over the edge. It’s time to really try and bring this epidemic to light and deal with it. We need to turn the tide of this disease.

Near Cameron’s Corner, where the NSW, Qld and SA borders meet, there’s an old yellow double-decker bus that was used as an out-camp for cattle workers, called Jack Camp. Talk about the last bus stop. When I first saw it, there was no graffiti – but over the years dipsticks have felt the need to add their names. While standing there recently, ready to take a new photo of the bus, I was pondering the worst of the fresh graffiti, a scrawled name: “Wishbone". I was thinking, “What would possess someone to do that?" And guess what? I got my answer. At that very moment, a guy pulled up in his Ute with the big aerials, driving lights, bull bar and fluffy dice on the rear-view mirror, and jumped out with his girlfriend. He headed over to the bus and said proudly, “Look, darling, there’s my name. Wishbone. I did that – isn’t it great?" His girlfriend just giggled nervously, not really knowing what to say. They were both right near me and I overheard this profound dialogue. I couldn’t believe I had actually now met the owner of the graffiti.

Wishbone looked over at me, clearly so proud of his ability to spell his name, and announced once more, “That’s me," awaiting my approval.

I like to be as friendly as I can, but I just looked at him and said: “If you did that, then you are a dipstick. Why did you do it?" The poor fellow just looked at me with a vacant stare – obviously not the sharpest tool in the shed.

My latest run-in with graffiti is courtesy of a guy called Gaz, in Victoria’s High Country in Alpine National Park. This is the land of legends, the High Country cattlemen and the Man from Snowy River. It’s part of our history. I was looking for new High Country huts and found Howitt Hut – and there, on the door, a person by the name of Gaz had spray-painted his name. I put Gaz up there as the King of the Dipsticks. What was he thinking with this effort?

 

Hundreds of visitors have written their names on the walls of the hut over the years. They have no right to (unless they were a real part of its history) and it has gotten out of hand. In some places the walls are so crammed with writing that there’s not a spare space to be seen!

 

I then went to look at another place in the same area called Miller Hut. When I got there, again Gaz had beaten me. This time he really outdid himself. He’d used a chainsaw to write his name in letters 30cm high on the old log walls of the hut. I could not believe anyone could be so insensitive. How could he think this was normal behaviour? How many beers did Gaz have to come up with this dumb idea? Where were his friends, who should’ve told him what a dipstick he’d be if he did something as stupid as defacing a part of our Australian history? People like Gaz don’t travel alone; they usually like an audience.

Would you want to invite this guy to your place for dinner? Imagine it: while you’re in the kitchen preparing the meal, Gaz gets out his chainsaw and carves his name in your walls, because he wants to be part of your history. Maybe he could even do it as a parting gesture on your fence. I’d be less than impressed if Gaz left his calling card in my home – and he would certainly be history.

The saddest part is that Gaz is not alone. When I started looking closer, I saw that others had used their chainsaws on the old wood of the High Country huts. There was Max, and Alan, and the list goes on. Shame on you all. I hope someone who knows you sees this article and lets you know you are now in the Dipsticks Hall of Fame. You are dumb enough to add your own names to it. But be real brave next time, dipsticks, and try writing it on a park ranger. That will probably put you on the road to healing.

We all want to enjoy our outback adventure and the great space and freedom we have. We do not want to be reminded of the self-indulgence of humanity. It’s not meant to be “look at me"; it’s meant to be look at the scenery. Yes, it’s my space, it’s yours, it’s our children’s – but it’s not an advertising space for dipsticks.

On a positive note, thank God it’s not too late and the world has so many beautiful people who do the right thing. We all just need to make sure we stand up to the Gazzes and give them a hand to see themselves – even if they do have a chainsaw.

Want to see more stories from Australian Traveller in your Google search results?

  1. Click here to set Australian Traveller as a preferred source.
  2. Tick the box next to "Australian Traveller". That's it.
Australian Traveller

Australian Traveller

View profile and articles
hero media

Why the Central Coast is a foodie mecca

    Elise Cullen Elise Cullen
    Underpinned by grassroots hospitality and award-winning organic produce, the Central Coast’s gastronomy scene is thriving, with the region quickly becoming one of the best destinations in NSW for epicures.

    Revered for its rugged natural splendour and laid-back seaside charm, NSW’s Central Coast has soared in popularity in recent years, becoming a top choice for an affordable slice of weekend escapism for Sydneysiders. Just a short 45-minute drive north of Sydney, it’s the kind of place that, no matter how many times you visit, leaves you with the sense that there’s always more to uncover. But while the ocean pools, bushwalks and beaches have (rightly) taken the spotlight, it’s the Central Coast food offerings which have been quietly simmering in the background.

    From fresh-as-it-gets seafood and juicy organic citrus you can pluck yourself, through to regenerative farming and reputable farm-to-fork dining, this coastal gem has become an idyllic foodie mecca. Here are some of the best ways to immerse yourself in grassroots hospitality and gastronomic glory on the NSW Central Coast.

    vegetables in a basket at Bells Garden at Bells At Killcare
    From picking your own, to farm-to-table, discover the best Central Coast food experiences. (Image: Remy Brand)

    Central Coast oyster experiences

    From humble grub to opulent delicacy, oysters have ascended into a league of their own. Epicureans are fascinated by them – willing to pay upwards of $35 per dozen (double at some of Sydney’s reputable fine dining restaurants) – and ‘shuck bars’ seem to be popping up at every milestone celebration.

    But it’s rare to find places that really draw back the curtain on how they’re farmed and why everyone is mad for these molluscs. The Central Coast, however, is home to several of these venues. With its pristine waters, mild climate and nutrient-rich estuaries, it’s the perfect breeding ground for oysters.

    Learn about oyster farming and, importantly, how to shuck them at Sydney Oyster Farm Tours. Nestled on the Hawkesbury River at Mooney Mooney, Sheridan Beaumont and her team offer a hands-on foodie experience where you can feast on dozens of oysters (white tablecloth and all) while wading through the calm waters. You can even bring your own bottle of bubbles to wash them down.

    guests in the water for an experience at Sydney Oyster Farm - Central Coast food
    Learn tricks of the trade at Sydney Oyster Farm Tours. (Image: Remy Brand)

    Elevate your oyster knowledge even further by heading north over the Hawkesbury River Bridge to the Hawkesbury River Oyster Shed. Tour their scenic oyster leases and saltwater paddocks by boat to uncover the distinct characteristics of the Sydney rock oyster and creamy Pacific oyster. They’ve also partnered with Broken Bay Pearl Farm to offer a one-of-a-kind oyster and pearl farming guided tour, showcasing the Central Coast’s very own pearl oyster, the Broken Bay ‘Akoya’. But if you’re simply in the mood to devour a dozen delectable oysters while soaking in the tranquil river views, pull up a chair at the shed. It’s friendly in every sense of the word: pets, families and BYO welcome.

    shucking oysters at Broken Bay Pearl Farm
    Taste freshly shucked oysters at Broken Bay Pearl Farm. (Image: James Horan)

    Central Coast farms to pick your own fruit

    While the Central Coast is known for its breathtaking 40 beaches and 80-kilometre coastline, its lush hinterland is equally impressive – abundant with orchards and agriculturally rich farmland. And when it comes to the simple joy of picking your own fruit, the Central Coast is a ripe playground.

    Family-owned Meliora Farm at Peats Ridge is an orchard that blends conventional, biodynamic and organic philosophies. Third-generation farmer Tim Kemp and his wife Elise are dedicated to honouring the family legacy by growing a rich variety of oranges, lemons, limes, mandarins and avocados. In late May, roam the sustainable and nutrient-dense property during ‘Pick Your Own’ weekends.

    Eastcoast Beverages is another bountiful citrus orchard boasting over 60 hectares of fruit. From June you can learn about the cultivation of high-quality ingredients – like lemons, limes, grapefruit and oranges – by touring both the farm and factory before setting out and picking your own straight from the source. You can also sample an array of citrus-inspired sweet and savoury treats at their on-site cafe, Bambino’s.

    If it’s just juicy oranges you’re after, Cedar Farm in Dooralong is a must-visit. Located about 30 minutes north of Peats Ridge, it features 15 flourishing orchards and over 3000 orange trees – with take-home bags during the season (from July) at low prices. Not bad for a fruity weekend haul.

    woman picking oranges at Oranges at Dooralong
    Pick your own citrus fruits on the Central Coast. (Image: James Vodicka)

    Organic dining

    What makes the Central Coast hinterland so special is the unwavering respect the communities have for their cherished backyard. Locally owned and operated farms are all striving for more sustainable practices and methods to both enhance biodiversity and reduce environmental impact, each with a heartwarming food philosophy.

    The Food Farm in Wyong Creek believes good food is worth both the work and the wait. Devoted to regenerative farming, first-generation ‘farmily’ Tim Eyes and Hannah Greenshields are recognised for their grass-fed, grass-finished beef and pasture-raised, gold medal-winning chickens. With an open gate policy, The Food Farm encourages visitors to swing by and try some of their slow-grown produce at their small ‘honesty’ farm shop. With no staff, you can pick up a few quality cuts of meat and pasteurised eggs, leaving the owing amount in cash or via eftpos.

    Keeping the spirit of generational organic farming alive is Fanelli Organics. Nestled in the Central Coast’s scenic and sleepy Mangrove Mountain, founders Eden and Louise Fanelli own over 45 hectares of plentiful farmland and orchards that produce a huge range of organic fruit and vegetables, like purple Dutch carrots, blood oranges, broccoli and Tuscan kale. A true home-grown operation, Fanelli Organics shares its fresh produce with local restaurants and community markets, including the beloved markets at Like Minds Cafe at Avoca Beach every Wednesday afternoon.

    farmers holding fresh produce picked at Fanelli Organics
    See where your food comes from at Fanelli Organics.

    Paddock-to-plate dining

    High-quality ingredients go hand in hand with premium dining, and the Central Coast is home to several paddock-to-plate restaurants that showcase its diverse and rich agriculture. Paired with warm, grassroots hospitality, there are culinary triumphs, new menus and revered chefs constantly popping up, putting the local dining scene firmly on the map.

    Award-winning Mount White restaurant Saddles is a quintessential Australian dining destination, dedicated to country-style cooking and seasonal produce. Nestled in thick bushland with wraparound verandahs, floral gardens and an idyllic dam, the gourmet homestead and bakehouse is unlike any restaurant on the Central Coast. Here, head chef Reece Collins and his team serve up an impressive breakfast and lunch menu that oozes rustic charm. Pull up a comfy armchair on the expansive deck, listen to birdsong, and tuck into flavoursome dishes like the farmhouse Benedict with honey-cured ham, lemon myrtle hollandaise and Warrigal gremolata, or the hearty beef brisket pie with confit garlic potato purée and rainbow chard.

    woman writing in notebook next to a table of food at Saddles, Central Coast food
    Taste country-style cooking at Saddles. (Image: Destination NSW)

    Delivering a slice of sophistication and luxury to the shores and bushland of Bouddi Peninsula is Bells at Killcare. One of the few boutique resorts on the Central Coast, it’s known for its premium service and five-star suites, as well as its bountiful kitchen gardens that boast an orchard, olive trees, avocado trees, free-range hens and a honey bee hive.

    Cameron Cansdell has returned to Bells at Killcare as head chef, bringing his expertise to the casual yet refined menus that feature a raw bar with Oscietra caviar, freshly shucked Sydney rock oysters and Moreton Bay bugs, all served alongside optional matched wines. Sample some of Australia’s best regional wines and standout dishes, like roasted Wollemi duck with grilled leeks, rocket, grilled grapes and 10-year-aged balsamic, or the shareworthy salt-crusted snapper with herb salad and salsa, before roaming the picturesque gardens, wine in hand.

    cocktail at Bells At Killcare
    Sample incredible wine, cocktails and dishes at Bells At Killcare. (Image: Nikki To)

    Plan your next visit to the delicious Central Coast.

    Ken Duncan's Panorama: Dipsticks of the Outback - Australian Traveller