Get acquainted with Australia’s island paradises

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Australia is blessed with more than 8000 stunning islands – from the remote and rugged to the ultimate in luxury destinations. But exactly which island is best for you?

Christmas Island

Located in the Indian Ocean 2600 kilometres north-west of Perth and closer to Asia than to mainland Australia, Christmas Island is unlike anywhere you’ve ever visited before – and might just be one of the country’s best-kept secrets.

swell lodge christmas island
Swell Lodge on Christmas Island.

It’s a true island paradise of tropical jungle fringed by turquoise waters that has so much more to offer than the headlines would lead you to believe – even beyond the staggering number of endemic wildlife species that gave rise to the nickname ‘Galápagos of the Indian Ocean’.

 

Come for the crabs made famous by Sir David Attenborough and stay for the luxury eco retreat Swell Lodge, secret swimming spots, snorkelling and an intriguing melting pot of cultures.

christmas island crabs
The famous Christmas Island crabs will be a sight worth seeing.

Cocos Keeling Islands

Like Christmas Island, the Cocos Keeling Islands is another external Australian territory in the Indian Ocean, and together they’re known collectively – and rather romantically – as Australia’s Indian Ocean Islands.

 

About halfway between Perth and Sri Lanka, this is a tranquil and unspoilt atoll of 27 islands where days are spent lazing on long stretches of white-sand beaches, visiting uninhabited islands by canoe (only two are inhabited), kite surfing, fishing and snorkelling.

cocos keeling islands beach
Relax on the white sandy shores of Cocos Keeling Islands

You can also catch a ferry to Home Island to learn about the culture and traditions of the Coco Malay people.

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Tiwi Islands

Course across the water from Darwin to soak in the rainbow of landscapes and culture that is the Tiwi Islands: with its tropical rainforests, clay-like cliffs and white-sand beaches matched in colour by its residents’ artistic flair and passion for sports. This strong pulse can be felt across the Tiwis’ two main islands, Bathurst and Melville, and culminates each year in the Tiwi Islands Football Grand Final and Art Sale (the one time when you can visit without a permit).

tiwi islands residents
Tiwi people are known for their artistic flare. (Image: Tourism NT)

But you can experience this pulse year round: join a cultural tour to witness the distinctive fabric prints, pottery and sculptures the Tiwi people are renowned for and get to know a lifestyle that’s at once ancient and modern. Be sure to stay at a beachside fishing lodge to see sunsets like no other.

Norfolk Island

Resting between New Zealand and New Caledonia, Norfolk Island is – geographically speaking – closer to Auckland than Sydney (600 kilometres in fact), yet it is officially part of NSW.

norfolk island swimming
Take a dip in the refreshing clear waters on Norfolk Island. (Image: Kyle Bowman)

A sub-tropical South Pacific island of rolling plains and dense pine forests – the iconic Norfolk Pine – with a craggy coastline that gives way to sparkling bays and world-class dive sites, it’s full of surprises. Chief among them is the local tongue. Norfolk’s islanders are descendants of the mutineers from the Bounty who once upon a time outgrew their home on Pitcairn Island and moved here, and the language, as a result, is a beguiling mix of 18th-century seafarer’s English and Tahitian.

 

Then there’s its growing reputation as a food-lover’s destination. Harnessing the abundance of homegrown produce, from fresh fish and beef to honey and cheese, Norfolk Island excels in the paddock-to-plate philosophy, and visitors can experience everything from progressive dinners at locals’ homes to simple but superfresh sunset fish fries.

fresh produce norfolk island
Roadside stall on Norfolk Island.

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Lord Howe Island

Like its ‘neighbour’ Norfolk Island (900 kilometres to the north-east), Lord Howe Island is World Heritage listed and the remnant of a volcano that was active two to three million years ago.

 

A tiny island in the Tasman Sea, east of Port Macquarie, it is characterised by sandy beaches, subtropical forests and clear waters surveyed by the impressive Mt Gower, standing tall at 875 metres and rated as one of Australia’s best day walks.

mount gower lord howe island
Scenic coastal views across Lord Howe Island to Mount Lidgbird and Mount Gower. (Image: tom-archer.com)

Less than a two hour flight from Sydney and Brisbane, Lord Howe is also synonymous with luxury. And not just barefoot luxury or the luxury of only 400 guests being permitted onto the island at any one time, but the ‘I never want to leave’ kind of luxury in the shape of Capella Lodge.

 

This Luxury Lodge of Australia boasts spectacular views over emerald ocean and awe-inspiring peaks, which are best gawped at while floating in the horizon pool, dining at its destination restaurant, or from the absolute serenity of your suite – one of just nine.

lagoon beach lord howe island
Aerial overlooking a car and boat trailer on The Lagoon Beach. (Image: Zach Sanders)

And when you’re not busy doing not much at all, see how many of the 500 species of fish and 90 species of coral you can spot while snorkelling the Lord Howe Island Marine Park, catch some fish, or dabble in some citizen science.

 

Discover the other destinations and experiences that made it into our Top 100 Ways to Holiday Here This Year special edition of Australian Traveller.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
    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.