Does the Jetstar Price Beat Guarantee actually work?

Courtney SpicerBy Courtney Spicer
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You’ve seen the ads on television, but will you always get the best price with Jetstar? We put the famous Price Beat Guarantee to the ultimate test… three times.

Determined to hold onto the unofficial title of ‘Australia’s cheapest airline’, you may have noticed that Jetstar regularly advertises a Price Beat Guarantee in which it promises to beat all (comparable) competitor and third party website flights by 10 per cent.

 

This means that a couple of extra minutes of shopping around can save you some serious cash.

The conditions:

1. The flight you would like to match must be a direct flight using the exact same airports.

 

2. The two flights must leave within an hour of each other for domestic flights, and the same condition is applied to flights between Australia and New Zealand or within Asia.

 

3. If you’re flying internationally, the flights only need to be within the same calendar day.

 

4. Unfortunately, all flights must leave more than seven days from applying for a price beat, so no last minute trip.

 

I had one big realisation as a result of taking part in this process: unlike a similar promotion with Bunnings (or the like) you don’t actually need to find the cheaper product, using this search will bring up anything comparatively cheaper. How much more attractive is that as a tool?

Follow these steps to apply for a Jetstar price beat:

1. Visit the Price Beat Guarantee page on the Jetstar website.

 

2. Click on the ‘apply now’ button.

 

3. Fill out the form and provide the airports, date and time of the Jetstar flight you would like to beat.

 

4. Check your email for a response regarding the outcome of your application. This should only take a few minutes.

 

5. If successful, follow the link provided to complete the booking and payment. The new price will only be held for 60 minutes so make sure you are ready to pay immediately. Baggage can be added after this point in ‘manage your booking’.

 

6. If unsuccessful, this might be because either flight was ineligible or no cheaper flights could be found at that time.

 

I tested out the guarantee for you and had varying results.

Test one: SYD > BRIS one-way

I applied for a Sydney to Brisbane flight in May this year at 2pm that would normally cost $71 with Jetstar. I found that Tigerair also had the same flight leaving at 2.55pm for $64.95. My application was successful as all airports were the same, the flight was direct and leaving only 55 minutes later, making the cost of my Jetstar flight just $58.46.

I saved: $12.54

Test two: SYD > MELB (return)

I also applied for return flights from Sydney to Melbourne (Tullamarine) in June 2018. The first flight with Jetstar would leave Sydney at 10.20am and cost $99. The return flight was to leave Melbourne at 3.20pm and was $149. Tigerair had a SYD–MEL flight at 10.15am for $73.95 and a MEL–SYD flight at 3.30pm for $129.95. My application was successful and the Jetstar price came down from $248 to $183.52. This success came as a bit of a surprise for me because the terms and conditions require a ‘direct and one-way’ flight but the application form gives the option between return and one-way flights and gave me the correct discount – so who are we to complain?

I saved: $64.48

SYD > BALI (one-way)

I submitted an unsuccessful application for an international Jetstar Sydney to Bali (Denpasar) flight on 4 September 2018 at 10.20am for $326. There were a number of AirAsia flights from Sydney to Bali for $239 leaving on the same calendar day (as per the terms and conditions). However, each of these Jetstar and AirAsia flights included two flights and a stopover and thus were ineligible as they were not direct, non-stop flights.

I saved: nothing.

I found the Price Beat Guarantee deal to be most effective for the more common domestic routes such as Sydney to Melbourne, Sydney to the Gold Coast, Brisbane to Sydney and Brisbane to Melbourne.

 

While international flights are eligible for the Price Beat Guarantee, I generally found that Jetstar is already the cheapest flight available or either Jetstar or the competing airline have connections and stopovers and are therefore ineligible for the promotion.

Courtney Spicer
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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.