Journey Beyond welcomes Vintage Rail Journeys to its portfolio

Emily MurphyBy Emily Murphy
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Vintage Rail Journeys is Journey Beyond’s newest addition.

Leading experiential tourism group, Journey Beyond, has announced that Vintage Rail Journeys has joined its portfolio of iconic Australian train experiences.

Alongside the likes of The Ghan, the Indian Pacific, the Great Southern and The Overland, Vintage Rail Journeys is in good company in Journey Beyond ’s ‘Australia by Train’ portfolio.

Who are Vintage Rail Journeys?

The NSW-based Vintage Rail Journeys offers itineraries throughout the state, from the Golden West Rail Tour which passes through the Hunter Valley and Orange, the North Coast Rail Tour that traverses up the coast through Port Macquarie and the charming villages of the Coffs Coast, and the Riverina Rail Tour which takes you into Australia’s ‘food bowl’.

Exterior view of the historic Rylstone Train Station,Rylstone.
The Golden West Rail Tour stops at Rylstone Train Station. (Image: Amber Hooper)

What makes it an iconic Australian train experience?

Since its inception in 2020, Vintage Rail Journeys has quickly gained recognition for its unique approach to rail tourism.

Founders Simon Mitchell and Danielle Smith purchased 17 ex-Southern Aurora carriages and restored them to their original condition.

“We didn’t want to see these iconic carriages sitting unused in a rail yard. Our vision was to design exceptional tours of regional NSW, offering guests a truly immersive experience and connecting them with the communities and producers along the way," Mitchell said.

Young people with luggage catching a train at Katoombatrain station.
Stop at Katoomba on the Riverina Rail Tour. (Image: Destination NSW)

The vintage 1960s ex-Southern Aurora sleeper train provides guests with a unique journey through Australian rail history.

Journey Beyond chief executive officer Chris Tallent said he was thrilled to welcome guests aboard the restored trains.

“Vintage Rail Journeys perfectly complements our existing world-class rail operations, including The Ghan, Indian Pacific, Great Southern and The Overland," Tallent said.

“We will be thrilled to welcome guests aboard these restored carriages in 2025, on one of our immersive rail experiences across regional NSW."

Young people catching a train at Katoomba train station.
Jump onboard in Katoomba. (Image: Destination NSW)

What do passengers need to know?

Revised itineraries, departure dates and pricing will be released in July for the 2025 season.

About Journey Beyond

In addition to its ‘Australia by Train’ portfolio, Journey Beyond also comprises small group tour operator Outback Spirit, luxury safari-style accommodation Sal Salis Ningaloo Reef, the historic Telegraph Station (one of the best things to do in Alice Springs) and Cruise Whitsundays and its Reefsuites (have you ever gone to the loo underwater?).

an aerial shot of Sal Salis Ningaloo Reef
Bask in barefoot luxury at Sal Salis Ningaloo Reef. (Image: Justin Bumpstead)

They also look after the Rottnest Express to get you to Rottnest Island, the incredible Horizontal Falls Seaplane Adventures, Darwin Harbour Cruises (one of Darwin’s top activities), Journey Beyond Cruise Sydney and the adrenaline-inducing Melbourne Skydeck and Eureka 89.

seaplane and jetboat with Horizontal Falls Seaplane Adventures
Horizontal Falls Seaplane Adventures is an unforgettable experience.
Emily Murphy
Emily Murphy is Australian Traveller's Email & Social Editor, and in her time at the company she has been instrumental in shaping its social media and email presence, and crafting compelling narratives that inspire others to explore Australia's vast landscapes. Her previous role was a journalist at Prime Creative Media and before that she was freelancing in publishing, content creation and digital marketing. When she's not creating scroll-stopping travel content, Em is a devoted 'bun mum' and enjoys spending her spare time by the sea, reading, binge-watching a good TV show and exploring Sydney's vibrant dining scene. Next on her Aussie travel wish list? Tasmania and The Kimberley.
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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.