Courtney Trenwith struggles to rouse herself from relaxation on this indulgent foodie trip.
Watching the glistening sun sink behind the Glasshouse Mountains, champagne flute in hand, I reluctantly pulled myself from a lounge chair and turned my attention to the dining carriage.
I would have been content to relax in the moving salon, taking in the eloquently tapped piano, for hours longer but the purpose of my train journey was calling.
It was Thursday evening and a gourmet seven-course degustation menu was presented, finally drawing my eyes from the soothing green countryside still passing by the window.
Within time however, it was dark and there was nothing more to focus on but the sensational meal ahead.
"Mud crab with mango bavarois … Wagyu sirloin with beetroot relish … white chocolate mocha cream caramel ..."
The Queensland-inspired menu is the creation of Sirromet Winery executive chef Andrew Mirosch for a new Queensland Rail holiday package that mixes the age-old Sunlander rail journey with our increasing fascination with gourmet food.
The package, limited to 20 guests, combines as much luxury as is possible on a train - and you'd be surprised - with a beachside holiday on Hamilton Island.
Mirosch and Sirromet chief winemaker Adam Chapman, who personally selected wines to accompany each course, are also onboard for a "unique celebrity chef experience".
As it turned out, the charismatic pair not only brought their dining expertise on board but also provided additional entertainment.
While the train takes hundreds of passengers, most general commuters, the MasterClass package is limited to 20 guests who are designated exclusive carriages and five-star treatment.
A few hours into the meditating journey north the train stopped at Gympie, the only time passengers were allowed to stretch their legs. On the platform, Mirosch picked up a box of fresh red claws for our dinner and taught the MasterClass guests about the little-known, plump crustaceans.
We were warned that once we tried one, prawns just wouldn't cut it any more. Delightfully missing any trace of salt or soil, it was not hard to agree.
Back in the dining carriage, the red claws were served during our two-hour marathon meal. Seven superbly crafted dishes were followed by the thickest wheel of creamy triple brie cheese I had ever seen.
The cheese was brought from Mount Tamborine in the Gold Coast hinterland. All the food was Queensland grown.
Not a plate too soon, we were eventually invited to migrate to our private bar carriage, where a musician enticed many in the group to their feet.
But it wasn't long before bed beckoned. Our twin share cabins barely had enough room to stand two people side-by-side, but they were well equipped with amenities (except your own toilet and shower, which were shared between about a dozen people).
Sleeping on a train or in a bunk are each unique experiences; putting the two together is a recipe for a comedy show or a disaster, depending on your luck. Add a belly full of food and wine and the rickety sway of the train and you're unlikely to get a good night's sleep, although the ear plugs and eye mask kindly provided may help some.
The following day, we were taken on a quick tour of a coffee plantation at Proserpine, where we enjoyed a scrumptious homemade breakfast of fruit, fresh quiches and coffee, before catching the ferry to Hamilton Island, where we checked into our resort, the Reef View Hotel, overlooking the beach.
The seafood, champagne and wine was soon flowing again as we participated in a cooking demonstration on the beach, including a series of (relatively) simple yet flavoursome dishes Mirosch claims all of us could master at home.
The aromas of chilli, ginger and garlic collided with the sea air as we took in his tips and enjoyed another tipple.
From the open-air beach-side restaurant at the Reef View we were left to relax and enjoy the rest of the weekend by ourselves, other than Saturday night when we gathered again to cruise through the nearby island for a Denison dinner cruise.
Hamilton is one of the most popular of the Whitsunday islands and ordinarily we would have been lining up to join a snorkelling, diving or sailing expedition to the Great Barrier Reef. Unfortunately, persistent rain and strong winds blew away most of our activity options.
But there is nothing like being forced to relax - especially with a balcony view blending two tranquil sceneries: sea and mountains.
And it is always warm enough to slip into an outdoor lounge and join other visitors for a cocktail at the swim-up bar.
The MasterClass journey includes a flight back to Brisbane on Sunday afternoon, arriving with plenty of time to return to reality ahead of the working week, but is flexible for those wanting to stay on.
The writer travelled courtesy of Queensland Rail.
FAST FACTS
Getting there
Qantas, Virgin Australia and Jetstar fly from most cities in Australia to Brisbane. Conveniently, the AirTrain runs between Brisbane Domestic Airport and Roma St Railway Station, where the MasterClass departs.
Staying there
Brisbane has a range of accommodation within a short distance of either the railway station or the airport, which is about 15 kilometres from the CBD. For more information or to book visit www.brisbaneinformation.com.au
The journey
Queensland Rail intends to offer its MasterClass journey two to three times per year. The next departure date is October 13. Bookings are limited. Prices are $1995 per person, twin share, or $2509 for singles, and include a pre-departure function with canapés and drinks, overnight Queenslander Class travel on The Sunlander from Brisbane to Proserpine, a five-course degustation dinner and matching wines, high tea, breakfast at Whitsunday Gold Coffee Plantation, two nights accommodation at Reef View Hotel, Hamilton Island Resort, Master Class cooking session with Andrew Mirosch, buffet breakfast daily at the resort, all transfers, and one-way Virgin Blue flight from Hamilton Island to Brisbane. Guests can choose to remain on the island longer.
See www.queenslandrail.com.au
The experts
Sirromet is a 4.5-star, family-owned winery located in the Gold Coast hinterland. It has won 500 national and international awards since 2000, with chief winemaker Adam Chapman and colleagues producing table, sparking and fortified wines. The winery's Restaurant Lurleens also has won multiple awards under the guidance of executive chef Andrew Mirosch, who also hosts Queensland Weekender.
