13: Find a classic Aussie beach house

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As a nation of beach-dwellers, we’ve perfected the concept of the ultimate, classic beach house. It doesn’t need to be fancy (in fact, it shouldn’t be!) but it must have some or all of the following: an outdoor eating area; big windows to let in the sea breezes; direct access to the beach; lazy ceiling fans; a hammock for whiling away lazy afternoons with a book; a frangipani tree; and an outdoor tap to wash off sandy feet. The best beach houses smell of the ocean; their well-worn floors tell the stories of all the families who have called it home for the summer before yours. Fibro or timber; whitewashed or candy-coloured; sprawling or small and perfectly formed – you’ll know the perfect one when you clap eyes on it. Move in, unpack and prepare to relaaaaaaaaaax.Try these…

NSW

Snapper Lodge, Newport – Almost outrageously kitsch, this dream beach house is crammed with cool beachy knick-knacks, has a miniature lighthouse on the deck, and is smack on the water at Newport in Sydney’s northern beaches, with views across Pittwater. From $750 per night for 2-4 nights, $650 per night for 5+nights (high season is a minimum of 1-2 week bookings). Sleeps four. 02 9331 2881.

Susan’s Beach House, Broken Head – Light, airy and tropical, Susan’s is the ‘rustic-luxe’ Byron Bay beach house you’ve always dreamed of buying, just a two-minute stroll to stunning Broken Head Beach. From $350 (Sun-Thurs) per night to $450 (Fri/Sat) in low season; or $500 per night (Sun-Thurs) to $600 per night (Fri/Sat) peak season. Sleeps six. 0416 124 797.

Vic

Bear Gully Coastal Cottages, Tarwin, Gippsland – Four private, self-contained cottages in a beautiful setting overlooking Wilson’s Promontory. Throw in a hidden little beach all to yourselves, hammocks, barbecue and log fires for chilly nights, and you’ve got a perfect getaway for families or groups. From $265 per night (midweek) to $340 per night (Christmas period). Sleeps 2-4. 03 5663 2364.

Millers Rest, Blairgowrie, Mornington Peninsula – Family-friendly, with all the necessary mod cons (including an open-plan kitchen with Smeg appliances) and outdoor deck, the house is close to several beaches and a 15-minute walk to Blairgowrie village. From $200 per night (low season, two-night minimum) or $2000 per week (high season). Sleeps eight. 03 9775 3325.

Qld

Koda Beach Bungalows, Mission Beach – Affordable and oh-so-cute, these beach bungalows have everything you need for a chilled-out tropical getaway, including outdoor showers, outdoor eating areas, BBQ and access to a swimming pool. From $165 per night (low season) to $185 per night (high season). Sleeps four. 07 4068 7100.

Sunset Villa, 1770, Gladstone – This is classic beach shack living – bright blue walls, surrounded by native trees and flowers, open-plan sleeping and living, and beach views from the verandah. The villa houses two self-contained apartments, so it’s good for groups. From $600 per week (low season) or $1600 per week (high season). Sleeps four per apartment. 07 4974 9990; 1770.

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WA

Beach Cottage, Dunsborough – This beautifully restored beach house is a midsummer night’s dream, with a gorgeous timber deck under the flame tree providing beach views (there’s direct beach access, too). There’s also a light, bright atrium/living room and the requisite rustic chic vibe. From $433 per night (low season) or $3150 per week (high season). Sleeps six. 08 9750 5444.

Lantana Cottage, Albany – Shabby-chic, with whitewashed walls and a verandah providing hillside views out to Middleton Beach, this cottage has a lovely ambience combined with mod cons like a huge plasma TV and iPod docking station. From $860 for three nights (off peak) to $945 for three nights (peak). Sleeps seven. (08) 9750 5444.

SA

Beach Huts Middleton, Middleton – Candy-striped and cute as a button (hello, white picket fences!), these easy-breezy cottages are particularly great for groups of families who want to holiday together. From $150 to $235 per night. Sleeps 2-5, depending on hut (additional fees for extra adults or children). 08 8554 3933.

Windsong Beach House, Boatswains Point – With direct beach access, this gorgeously fitted-out abode near Robe on the Limestone Coast has a spa, open fireplace, gas barbecue, laundry and even a doggy snooze area for family afternoon nap time. From $265 per night (low season) to $295 per night (high season). Sleeps six. 1300 760 629.

NT

Coast Holiday House, Darwin – This 70s-style, elevated holiday house boasts open-plan living and dining, air-con and ceiling fans to beat the Darwin heat, and views of the harbour and CBD. There are bikes and fishing rods to help you explore the local hot spots, too. From $295 per night. Sleeps eight. 08 8942 3012.

Wagait Beach Bush Retreat, Wagait Beach – Set among natural bushland and tropical gardens, this secluded property is perfect for some serious time out (it’s a 128 kilometre drive from Darwin, or a 15-minute ferry ride across the harbour). It’s a great base for exploring this little community, with beaches, fishing, and wetlands on offer – plus, there’s a private pool on your doorstep. From $245 per night. Sleeps four. 08 8978 5123.

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Tas

Aurora Beach Cottage, Long Point, Bicheno – This character-filled, stone and timber cottage is secluded, private and beautifully kitted out, with sunrooms and windows offering beachfront views and a stone fireplace completing the true beach shack vibe. From $230 per night. Not able to accommodate children under 12. Sleeps four. 03 6375 1774. aurorabeachcottage.com.au

Paradise Beach House, Boat Harbour – This modern yet cosy retreat boasts bay and beach views, a covered verandah with barbecue for enjoying lazy meals, and a bunch of fishing, surfing, snorkelling and other equipment for you to make the most of this pretty little beachside pocket of Tassie’s north-west coast. From $240 per night (minimum two-night stay) depending on guest numbers. Sleeps 2-6. 03 6445 1390.

 

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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
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    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington, like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours. While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.