How to prepare for a cyclone, according to an expert

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Yetta Gurtner , James Cook University

Tropical Cyclone Alfred is predicted to make landfall anywhere between Bundaberg and northern New South Wales this week. The Australian Bureau of Meteorology has warned it may bring severe hazards and “dangerous and life-threatening flash flooding".

So, how do you prepare for a cyclone – and what do you do if it’s too late to leave?

Tropical #CycloneAlfred (category 2) will continue moving southeastwards away from the #Qld coast on Monday before it’s expected to slow down and turn westward from Tues, moving towards the southern Qld coast.

Latest: https://t.co/4KFWWiahr3 pic.twitter.com/N8cdRzij7a

— Bureau of Meteorology, Australia (@BOM_au) March 2, 2025

How to prepare

Your starting point is to consider the risk to yourself and everyone in your household (including pets). Consider ensuring you have:

  • non-perishable food that everyone in the family will eat (enough for five to seven days)
  • water for drinking and cleaning (three litres per person per day)
  • medication (two weeks worth)
  • toiletries and first aid kit
  • pet food/supplies
  • torches
  • batteries
  • a back up battery for your phone
  • baby formula and nappies if needed
  • protective clothing and closed-in shoes
  • cash in small denominations
  • valuable documents such as passports, title deeds, ID, insurance details, photos (these can be photographed or packed in weather-proof container or envelope)
  • kids’ books, card games, board games, headphones
  • anything else you may need or really value (and isn’t too heavy to carry).

Make sure you have a grab-and-go kit that you can carry by yourself if authorities suddenly tell you to evacuate immediately.

Conventional wisdom used to be to prepare enough supplies for three days of disruption. Now, experts recommend having enough for five to seven days. After the initial disaster there may be road blockages or supply chain problems.

Ensure you have enough medication for a week or two, because pharmacies may take days or weeks to re-open. And remember that many medications, such as insulin, need to be refrigerated, so consider how you’d keep them cool if the power went out.

Fill containers with water and stick them in your freezer now; they can keep your freezer cool if you lose power. They can also become drinking water in future.

Talk to your neighbours. Do they have a generator or a camping fridge you can use? This is a great opportunity to get to know your community and pool your resources.

Ask yourself if you have friends with whom you or a pet can stay. One of the main reasons people don’t evacuate is because they can’t bring their pets (not all evacuation shelters allow them, so check in advance).

Consider what you can do now to prepare your house. One of the most common call-outs the SES receives is about blocked drains and gutters, so check if there’s time to clean your gutters now. You won’t be able to do it during the storm.

Stay informed – and don’t rely on hearsay

Have a plan for getting truthful information before, during and after the cyclone.

Rely on the information provided by official sources, as they will tell you when it’s too late to evacuate or when it’s safe to come out. This is highly context-specific and will depend on where you are located.

Get advice where possible from your local council’s disaster dashboard (most councils have one).

It should provide information such as where to get sandbags, which roads are closed (which can affect your evacuation plan) and evacuation centre openings and locations.

Anyone who monitors social media will see how many amateur meteorologists and maps are out there, but these are often not the best source. Always rely on official sources rather than hearsay, trending footage or amateur “experts".

Always have an battery-operated AM-FM radio. If power goes out, relying on your phone to track information will drain your phone battery very quickly.

You may be able to charge it via your car or laptop, but telecommunications networks may not be active.

So having a battery-operated radio on hand – and plenty of batteries – is crucial.

⚠️Issued 4:51am AEST Monday 3 March 2025⚠️

🌀The latest track map for Tropical #CycloneAlfred is available.

Regardless of the track Alfred takes, severe coastal hazards are likely for southern #Qld and north-east #NSW .

Track Map & Cyclone Bulletin: https://t.co/OGEZjBtOPJ pic.twitter.com/hhckFxyQtj

— Bureau of Meteorology, Queensland (@BOM_Qld) March 2, 2025

What if the cyclone hits while you’re at home?

If it’s too late to evacuate, have a plan for sheltering in place.

Find the smallest room in your house with the least windows (which can shatter in a storm). This is often the bathroom, but it could be under the stairs. It is usually on the lowest level of the house.

Bring your food, water, radio, blankets and supplies there. Avoid walking around the house during the cyclone to fetch things; there could be glass on the floor or debris flying around.

It’s hard to predict how long you will need to shelter there, but it’s important not to leave until official sources say it is safe to do so.

Cyclones come in stages. They arrive from one direction, then comes an eerie calm as the “eye of the storm" passes over. Next, the other half of the cyclone arrives. Don’t go outside during the eye of the storm, because it’s not over.

Outside the house, there may be powerlines down, broken glass and other hazards. Don’t venture out until you get official clearance from the disaster dashboard or official sources on the radio saying it is safe.

For non-life threatening emergencies – such as a tree on your roof, or water running through your house – call the SES on 132 500 or register on the SES Assistance app (if you’re in Queensland). They will not come during the event itself but will come later.

If it’s a life threatening emergency, always call triple 0.

After the storm

After the storm, consider how to make your house more cyclone-ready in future. Many houses in North Queensland are designed for cyclone zones, but not as many further south will be.

Climate change means cyclones are likely to be more severe in future. These days, be cyclone-ready 365 days a year.

Yetta Gurtner , Adjunct senior lecturer, Centre for Disaster Studies, James Cook University

This article is republished from The Conversation under a Creative Commons license. Read the original article .

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 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.