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Rare pink lakes set to draw visitors to the NSW outback

Credit: NSW DCCEEW

Eleanor Edström Eleanor Edström
NSW is getting a dazzling new reason to plan an outback road trip. 

A flamingo-hued natural wonder rarely seen in NSW is set to become a new drawcard for outback tourism. 

For the first time, pink lakes will be protected within the NSW national parks estate, following the state and federal governments’ acquisition of Pulgamurtie Station.  

The joint purchase will safeguard more than 74,000 hectares of outback landscapes and ecosystems in Far West NSW, around three hours’ north-east of Broken Hill, including two striking pink saltwater lakes.  

nsw pink lakes
One of the spectacular pink lakes at Pulgamurtie Station. (Credit: NSW DCCEEW)

Western Australia’s coral-pink lakes have long dominated Instagram feeds, captivating photographers and travellers with their extraterrestrial hues. The vibrant colours result from natural microorganisms, such as algae and bacteria, in the water that thrive in highly salty conditions. But these lakes are rarely seen in NSW, and many only appear seasonally.

NSW Minister for the Environment Penny Sharpe says the lakes at Pulgamurtie Station will become a unique new tourist attraction.

“This is a once-in-a-generation conservation and tourism opportunity that will protect these spectacular landscapes and allow more people to experience them."

Where is Pulgamurtie Station?

Pulgamurtie station
Pulgamurtie Station is home to wonderful wildlife, such as wallabies. (Credit: NSW DCCEEW)

Located 235 kilometres north-east of Broken Hill along the Silver City Highway, Pulgamurtie Station is a vast expanse of sweeping outback plains, undulating sand dunes and thriving wetlands providing breeding grounds for thousands of waterbirds.

The conservation area will provide a home to more than 70 threatened wildlife species, including the iconic brolga, pink cockatoo and slender darling pea – playing an important role in helping restore the nation’s biodiversity.

pink cockatoo
The area will protect species including the pink cockatoo. (Credit: NSW DCCEEW)

The station is also steeped in Aboriginal cultural heritage, situated along significant Dreaming songlines and dotted with historic stone artefacts.  

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A new wave of tourists

new nsw pink lakes
The bright-pink hues are a result of microorganisms that thrive in the water’s salty conditions. (Credit: NSW DCCEEW)

The park’s spectacular pink lakes are set to lure a new wave of tourists to Far West NSW, sparking new interest in the region’s already striking outback landscape and encouraging visitors to explore destinations such as Packsaddle as part of touring road trips.

“Few places capture the scale and diversity of the NSW outback quite like Pulgamurtie, where a mosaic of wetlands, lakes and rolling arid plains exist side by side," says Sharpe.

Following environmental and cultural surveys, NSW National Parks and Wildlife Service will explore a range of potential visitor experiences around the site, including campsites near the larger lakes, convenient day-use areas, walking trails and scenic drives that offer birdwatching opportunities and sweeping views towards the Koonenberry Range.

When will the new NSW pink lakes open?

pink lake Pulgamurtie
The land purchase will draw more visitors to the dazzling outback landscapes. (Credit: NSW DCCEEW)

When and how visitors will be able to access the site is yet to be confirmed, with a NSW National Parks and Wildlife Service spokesperson stating the department will be working closely with members of the Malyangapa Aboriginal Community, neighbouring landholders and stakeholders as it plans the future of Pulgamurtie.

“We’re excited to explore opportunities that will allow visitors to experience this incredible landscape, but we will take the time to get this right.

“The next step is to undertake ecological and cultural heritage surveys that will guide future management and help us understand how we can provide visitor experiences while protecting the land.

“While it’s too early to determine exactly what form visitor access will take, we recognise the strong interest from campers, road trippers and 4WD enthusiasts and will consider a range of appropriate visitor opportunities as planning progresses."

Still, good things come to those who wait and the prospect is an enticing one: vast open country, wetlands buzzing with birds, the chance to escape the city – and two extraordinary natural wonders glowing pink. We’ll all be sitting tight.

 

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Eleanor Edström
Eleanor Edström is Australian Traveller’s Associate Editor. Previously a staff writer at Signature Luxury Travel & Style and Vacations & Travel magazines, she's a curious wordsmith with a penchant for conservation, adventure, the arts and design. She discovered her knack for storytelling much earlier, however – penning mermaid sagas in glitter ink at age seven. Proof that her spelling has since improved, she holds an honours degree in English and philosophy, and a French diploma from the University of Sydney. Off duty, you’ll find her pirouetting between Pilates and ballet classes, or hunting down Sydney's cosiest cafes.
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This surprising regional town is making its mark on the culinary world

(Image: Visit Griffith)

    Carla Grossetti Carla Grossetti
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    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.