Europe's FlixBus hits Aussie roads with $10 city-to-city fares

Cheaper, greener and smarter travel is coming to the East Coast.

If you’ve ever dreamed of a smarter, easier and more sustainable way to travel Australia without the chaos of airports or the exhaustion of long days behind the wheel, your prayers may have been answered. European travel company FlixBus has landed in Australia, shaking up the long-distance bus scene by offering a more affordable and greener travel option to get you from A to B, just in time for the end-of-year holidays.

FlixBus driving on the road in Australia — FlixBus is making its Aussie debut.

Known for its lime-green buses, FlixBus operates over 400,000 routes to more than 8,000 destinations in over 40 countries. German travel company FlixBus is taking to Australian roads. New bus services will connect Melbourne, Canberra and Sydney, with 12 daily Canberra–Sydney services and several Melbourne–Canberra–Sydney connections, including stops at Albury, Sydney Airport (domestic and international), and Central Station.

“We are proud to officially mark our entry into Australia, our 45th market, a significant milestone in our mission to shape the future of long-distance bus travel," said André Schwämmlein, CEO and Founder of Flix. “This launch reflects how our scalable tech platform and partnership model enable sustainable growth across continents and reinforces our commitment to a long-term, sustainable presence in every market we enter."

FlixBus Australia — FlixBus is renowned for offering budget-friendly transportation.

The milestone marks the 45th country in which FlixBus operates, establishing its presence on five continents and strengthening its commitment to delivering budget-friendly, sustainable and easy travel options across the globe.

Onboard features will include free wi-fi, power outlets, toilets and comfortable seats with extra legroom. Long-distance bus travel is considered more environmentally sustainable than flying or driving alone, and the company is committed to achieving net-zero emissions by 2050 globally. FlixBus stands out for its frequent and affordable rides that skip fewer unnecessary detours and an easy-to-use app and booking platform.

FlixBus Australia app — The FlixBus app is easy to use.

Operations will begin on 20 November with tickets on sale now. To inspire you to jump onboard, FlixBus are offering tickets for as little as $9.99 until the end of November. FlixBus plans to expand its Australian network over time.

Whether you’re travelling home for the holidays, keen to explore the east coast of Australia or need a more affordable long-distance work commute, FlixBus is set to transform the way we travel.

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.

Europe’s FlixBus hits Aussie roads with $10 city-to-city fares

Cheaper, greener and smarter travel is coming to the East Coast.

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This luxe trawler tour is redefining Victoria’s seafood experience

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 humble trawler turned Hamptons-style dreamboat

The sustainable secret behind Victoria’s best mussels