Luxury Lodges of Australia sweeps four awards

Posted On: October 15, 2019

Four Luxury Lodges of Australia members have taken the top four places in Australia in the Conde Nast Traveler 2019 Readers' Choice Awards announced this week, with Southern Ocean Lodge, Emirates One&Only Wolgan Valley, Qualia and Saffire Freycinet voted among the Top 20 resorts in the Australia and the South Pacific.

Baillie Lodges' award-winning Southern Ocean Lodge on Kangaroo Island has ranked 98.86 from a possible 100, claiming best Australian Resort and second place in the Australia and South Pacific.

Emirates One&Only Wolgan Valley in the Blue Mountains National Park was hot on its heels with a score of 96.7, placing the property as second most popular position in Australia.

Hamilton Island's celebrated resort Qualia has come in third place and Saffire-Freycinet fourth.

This year marks the 32nd annual Readers' Choice Survey, where a record 600,000 readers submitted ratings and comments to reflect their recent experiences of the world's most esteemed resorts. Votes for almost 10,000 resorts were received.

2019 also marks Conde Nast's first year as a united global brand, where the annual surveys in the US and the UK have been combined as one global Readers' Choice Awards list.

Luxury Lodges of Australia Executive Officer Penny Rafferty said the recognition in the latest round of Readers' Choice awards reflected the continued delivery by the lodges of high quality, uniquely Australian experiences, service and hospitality. “This style of experiential, all-inclusive travel that reflects a clear sense of place is growing in desirability with travellers from around the world,” Ms Rafferty said. “Condé Nast Traveler is one of the world's best-recognised titles and we're thrilled its readers have shown their support for our luxury lodges in each of these remarkable destinations again this year. “The lodges offer visitors a first-hand experience of each destination, from adventures in its landscape and encounters wildlife, to regionally-sourced food and an understanding of local culture and community to create a very genuine sense of place.”