EAT, PLAY, DANCE: (CLOCKKWISE FROM TOP LEFT) At the Mindel Night Market, you will find plenty of culture and diverse cuisine to fill up your senses. Photos by Julie Ihle.
When to Go The best time to go to Darwin is from May to August (the Southern Hemisphere winter), when temperatures during dry, sunny days reach just 28 degrees Celsius. Where to Stay Chic Vibe Hotel (www.vibehotels.com.au), located by the Darwin Waterfront Precinct and just a short walk to city center, boasts contemporary fittings. Where to Eat Award-winning Pee Wee’s at the Point (peewees.com.au) offers an interesting
East Point Military Museum, which houses the Defence of Darwin Experience: an interactive, multimedia experience of the story of Darwin’s role during World War II. Unlike other Australian cities, Darwin was directly affected by the War (it was bombed by the Japanese 64 times). It was also from Darwin that General Douglas MacArthur launched his campaign to liberate Manila and to reclaim the Philippines from Japanese occupation. For a change of pace, afterwards photograph the tame wallabies (a small kangaroo) in the picnic grounds. Sunset Markets Mindil Markets, which run on Thursdays and Sundays from April to October, are some of Australia’s most famous markets. Offering a mix of music, performance, craft, clothing, and food, they are popular with locals and tourists alike. No one does sunsets like the Northern Territory and watching the blood-red sun sink below the Timor Sea is the perfect way to end your stay in Darwin. n
mix of Asian and indigenous cuisine—and spectacular waterfront views. Try their signature dish: coconut crusted crocodile tail. Opened in 1992, Hanuman (www.hanuman. com.au/hanuman_darwin.htm) specializes in Thai, Indian, and Nonya cuisine. Its signature dish is oysters with lemongrass, sweet basil, ginger, chili, and fresh coriander. For a bit of Australian, go to Char Restaurant (www.charrestaurant.com.au), an elegant eatery that emphasizes sustainably produced beef. Its signature dish is aged, grain-fed Wagyu rump with Tasmanian Wasabi, Japanese pickles, and shiso.
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