These 3 Aussie places stole the spotlight on Condé Nast’s 2025 list

Elizabeth WhiteheadBy Elizabeth Whitehead
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Australia proves to be hot on Condé Nast’s annual list…

The editors at Condé Nast have come together to identify the 25 hottest places around the globe to visit this year. And Australia appears to be a standout – mentioned on the Best Places to Go in 2025 list not once, not twice, but three times – the most of any country. Not bad innings. Here are the three Australian places Condé Nast deems bucket-list worthy in 2025, and why we think they’re onto something.

Top End

Indigenous Australian culture is the oldest continuous culture in the world. And the NT‘s Top End is home to the oldest known Indigenous sites in Australia, dating back 65,000 years. Aboriginal culture is still shared today by Traditional Owners across the Top End, from Arnhem Land to Kakadu National Park – a dual UNESCO-listed site recognized for both its cultural and natural significance. Condé Nast has highlighted the new Aboriginal-led tours, such as the Muku Women’s Morning Tour , led by Tess Atie around Berry Springs, as a reason to visit the region this year. Check out more Aboriginal-led tours and experiences around Kakadu and Arnhem Land where you can connect with local Indigenous history and culture.

Victor Cooper accompanying tourists during Ayal Aboriginal Tours Kakadu
Aboriginal-led tours are a highlight of the NT’s Top End, such as a tour of Kakadu with Minitja man and ex-park ranger Victor Cooper. (Image: Tourism NT)

Queensland’s coast

Moving over from the outback to the ocean, Queensland’s coast is next on Condé Nast’s list. The Great Barrier Reef is an ever-enduring site, but there’s a lot beyond the reef worth sticking around for. For example, the soon-to-open Wangetti trail, a hiking/biking track between Cairns and Port Douglas, set to be a leading ecotourism experience. Plus, the thriving cultural scene of Cairns, with the new Mulgrave Gallery joining the mix and the Cairns Aboriginal Art Fair returning for its 16th year. In addition, a new upgrade to Cairns airport will mean getting to and from this tropical paradise will be easier than ever.

an aerial view of a beach in Port Douglas
The Wangetti trail is an upcoming trail that will link Cairns and Port Douglas. (Image: Tourism Australia)

Subantarctic Islands

Okay, we technically share this one with New Zealand. But Australia still claims a spot on Condé Nast’s list for a third time, thanks to the Subantarctic Islands—a remote archipelago where Macquarie Island is governed by Tasmania, while the remaining islands fall under New Zealand’s territory.

This region is a birdlife paradise, home to vast colonies of penguins, including the Royal Penguin, which can only be found on the archipelago. And in 2025, new expedition opportunities are making this hard-to-reach corner of the world more accessible than ever. Such as Heritage Expeditions’ Birding Down Under cruise, which offers a chance to witness the stunning biodiversity while supporting conservation efforts to protect the critically endangered Antipodes albatross.

Macquarie Island
The Royal Penguin can only be found on Macquarie Island and adjacent sub-Antarctic islands. (Image: Getty/Steve Fraser)
Elizabeth Whitehead
Elizabeth Whitehead is a writer obsessed with all things culture; doesn't matter if it's pop culture or cultures of the world. She graduated with a degree in History from the University of Sydney (after dropping out from Maths). Her bylines span AFAR, Lonely Planet, ELLE, Harper's BAZAAR and Refinery 29. Her work for Australian Traveller was shortlisted for single article of the year at the Mumbrella Publishing Awards 2024. She is very lucky in thrifting, very unlucky in UNO.
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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.