4 tours in Australia that will leave you in complete awe

Australian TravellerBy Australian Traveller
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Now is the time to get out and explore Australia – and who better to show you around than one of the country’s most experienced touring companies.

Part of award-winning APT Travel Group, Travelmarvel has been guiding Australians through their own backyard for almost four decades, with a program of premium land journeys that venture to some of the country’s most memorable destinations. Here, four tours that will leave you in awe of this truly special country of ours.

1. WA’s southwest: a land of contrasts

From historic goldfield towns to premium wine country to a vast red desert fringed by turquoise coast, WA’s southwest corner is like no other place in Australia. The 15-day Wonders of the South West tour is an epic journey that starts in cosmopolitan Perth and journeys to the bizarre formation of Wave Rock, the iconic outback town of Kalgoorlie, the breathtaking coast of Esperance and an oenophile’s heaven, Margaret River.
 
Unique experiences, such as a wildlife cruise on World Heritage-listed Shark Bay and a visit to the monastic town of New Norcia, round up this memorable tour.

 

Departs: August to October 2020 and March to November 2021

Shark Bay WA
Explore by land and sea the World Heritage-listed Shark Bay, WA.

2. A restorative escapade in Victoria

Escaping to the country never looked so good than on this seven-day Great Lakes and High Country tour . Explore the vast waterways of Lakes Entrance, spot koalas at Raymond Island, visit the historic mining town of Omeo, get outdoors in the picturesque town of Bright, and visit the historic gold-fields and emerging foodie town of Beechworth.
 
The region’s abundant fresh produce and clever providores are celebrated, too, with craft beer tastings, wine dinners and a visit to renowned Milawa Cheese Factory.

 

Departs: September 2020 to March 2021

3. The bucket-list-worthy Red Centre

A journey to Australia’s heart is a once-in-a-lifetime experience and the new Red Centre Escape is the ultimate introduction to this special place.
 
Road tripping along the famous Red Centre Way, this seven-day itinerary includes a stay at the outback pioneering town of Alice Springs, a sunrise tour around Uluru, a viewing of Bruce Munro’s breathtaking Field of Light desert installation, the opportunity for an Indigenous-led cultural tour through remote Southern Aranda land, and a walk around the ochre walls of Kings Canyon.

 

Departs: September to November 2020 and March to May 2021

Uluru
Uluru, a dual natural and cultural World Heritage site in the heart of Australia.

4. Underrated Tasmania in all its glory

Our southernmost state is known for its staggering landscapes and the 10-day Grand Tasman tour showcases the best of that, taking in the pristine beaches and rugged granite peaks of Freycinet National Park, World Heritage-listed Cradle Mountain, scenic Gordon River and cascading Russell Falls.
 
Beyond its natural beauty, the tour also celebrates Tasmania’s excellent produce, its unique wildlife and fascinating history: sample local craft beer and lavender ice-cream, enjoy a Tasmanian devil experience, and tour Port Arthur, one of the country’s most notorious convict gaols.

 

Departs: September to November 2020 and January to April 2021.

Bridestowe Lavender Estate in Tasmania
See pretty swathes of purple countryside at Bridestowe Lavender Estate in Tasmania.
Visit travelmarvel.com.au/Australia  or call 1300 301 923 or see your travel agent for more information.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe CannBy 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.