Holiday apartment for rent in Trinity Beach, Far North Queensland

Click to check availability and book

Golden Cane @ Castaways is located within the Castaways complex, one street back from the palm fringed shore line of Trinity Beach’s Esplanade. This second floor apartment offers great proximity to the beach, restaurants and public transport but most of all the perfect place to relax and unwind.

Fully self-contained for your comfort, this apartment caters for up to four guests and includes air conditioning to the main living area, a self contained kitchen, laundry facilities, and three pools in the complex.

Holiday memories last a lifetime and Trinity Beach is the perfect spot to start gathering memories for years to come. Situated approximately 20 minutes north of the Cairns International Airport amongst the stunning northern beaches, Trinity Beach offers a selection of dining options with a picturesque beachfront setting making it the perfect epicentre for exploring Tropical Far North Queensland.

One of the of only places in the world to have two Heritage listed sites side by side: the renowned Great Barrier Reef, and Daintree National Park. Cairns has many jewels in its crown and these two show stoppers are just the beginning. The scenic drive from Trinity Beach is a feast for the eyes, with plenty of attractions to stop and visit on the way. Cairns is the doorway to so many northerly communities and sights including Port Douglas, Mossman Gorge, Cape Tribulation, Cooktown, and more.


  • Two bedrooms
  • One bathroom
  • 70 metres to the beach
  • Air conditioning to main living
  • Ceiling fans in all rooms
  • Fully equipped kitchen
  • Laundry facilities in room
  • All linen provided including beach towels
  • Three shared pools with spas
  • Restaurants and public transport on your door step


  • Bed One – Queen Bed – sleeps two
  • Bed Two – Twin Beds – sleeps two

Tariffs: 3 Night minimum Stay Maximum 4 guests

For bookings and availability, please see

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Toblerone mousse

  • 400g Toblerone
  • 210g white marshmallows
  • 2 cups thickened cream

Microwave Toblerone and marshmallows on high for 3 minutes. Beat cream until it peaks. Blend cream into chocolate mix. Pour mixture into small bowls and refrigerate for 5 hours. Top with crushed Tolberone and serve.

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Chow Mein


  • 80g vermicelli noodles
  • 3 tbsp olive oil
  • 500g pork/beef/chicken mince
  • 1/2 tsp Chinese five spice
  • 1/2 tsp chilli powder
  • 1 large brown onion
  • 4 cloves garlic, finely chopped
  • 5cm piece ginger, grated
  • 3 long green chillies, thickly sliced
  • 1 Chinese cabbage (wombok) thinly sliced
  • 125ml chicken stock
  • 125ml oyster sauce
  • 3 tsp tamari sauce or soy sauce
  • 3 tsp sesame oil
  • 150g frozen peas
  • 1 handful green beans, thinly sliced
  • 6 green shallots, sliced diagonally
  • 100g bean sprouts
  • Crispy vermicelli noodles, to serve


  1. Put vermicelli in a large bowl and cover with boiling water. Set aside for 10 minute. Drain well and chop into 5cm lengths. Set aside.
  2. Meanwhile, heat 2 tbsp of the olive oil in a wok over a high heat. Add mince and cook, stirring constantly for 3-5 minutes or until browned. stir in five spice and chilli powder. Transfer to a bowl. Set aside.
  3. Return wok and add remaining olive oil. Add onion, garlic, ginger and chilli and stir fry for 1 minute or until fragrant.
  4. Stir in cabbage and hot water, then add sauces and sesame oil. Cook for 8 minutes or until just soft, then add peas, green beans and green shallots.
  5. Stir in softened vermicelli, bean sprouts and mince. Divide chow mein among serving bowls and top with crispy vermicelli to serve.

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Stir fried pork with kimchi

  • 2 tablespoons vegetable oil
  • 450g deboned pork belly (skin on) sliced into 5mm thick slices
  • sea salt
  • freshly ground white papper
  • 100g kimchi
  • 4 green spring onions sliced
  • 1 garlic clove finely chopped
  • ½ teaspoon chilli powder
  • ½ teaspoon sesame sauce
  • ½ teaspoon roasted sesame seeds
  • ¼ cup coriander leaves
  • 1 tablespoon water

Heat oil and add pork. Season with salt and pepper. Cook over a high heat for 10 minutes or until browned (don’t overcook). Add kimchi, garlic, onions, chilli powder, sesame sauce, and water. Cook and stir slowly. Serve with rice and garnish with sesame seeds and coriander.

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Liam’s Lankan Lamb

  • 500g lamb backstrap
  • 1½ red onions
  • 2 tomatoes
  • 2 teaspoons curry powder
  • 2 teaspoons marsala
  • lime juice
  • coriander leaves
  • little vegetable oil
  • coconut oil

Cut onions and tomatoes into eighths. Cook one onion, one tomato, curry powder, marsala, cumin, mustard, lime juice, and chilli in oil. Add thinly sliced lamb and cook. Add other onion and tomato and cook for a minute. Serve with rice and garnish with coriander.

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Printing to an HP Laserjet 1020 from FreeBSD 8 using CUPS and foo2zjs

This is an update to my post for FreeBSD 7. I’ve now upgraded to FreeBSD 8 and things are done a bit differently.
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Printing to an HP Laserjet 1020 from FreeBSD using CUPS and foo2zjs

I’m setting up my Soekris box as a printer server. The printer is a Hewlett Packard Laserjet 1020. I’m running FreeBSD 7-Stable as the operating system and I want to use CUPS as the print manager.

There are a few guides around that show parts of how to do this, but I didn’t find one that had it all in one place. Hence this post.

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Installing FreeBSD on a Soekris net5501 using PXE and dnsmasq

I’m the proud owner of a new Soekris net5501. This is a low power SBC (Single Board Computer) that I intend to use as a:

  • router,
  • firewall,
  • name server,
  • wireless access point,
  • VPN end-point,
  • PBX,
  • SMTP server,
  • IMAP server,
  • NTP server,
  • file server (both NFS and SMB),
  • UPS monitor,
  • print server,
  • database server, and
  • source control server

for my home network. My preferred operating system is FreeBSD and I’m installing the most recent stable release – 7.2.

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Birth of Thomas

Thomas Anthony was born today. Photos are here.

Baby Thomas

Baby Thomas

Proud Uncle Liam

Proud Uncle Liam


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