Where to see Australia’s unique wildlife

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Australia boasts a weird and wonderful menagerie of creatures on land, sea and air.

Kangaroo

One half of the national coat of arms (the other is the emu), the kangaroo is one of the country’s most celebrated animals. There are four different species of kangaroo: The Red; Antilopine; Eastern Grey; and Western Grey. The Red holds the distinction of being the world’s largest marsupial; some males stand as tall as six feet and weigh in at 200 pounds.

Fast fact: There are more kangaroos than humans in Australia (roughly 50 million versus 25.7 million), with an estimated 15.8 million red kangaroos alone.

Where to see them: You’ll find kangaroos all over Australia. They’re social creatures, so chances are if you see one there are more close by. They rest during the heat of the day, so the best time to catch sight of them is at dawn and dusk.

Kangaroo with its joey
The kangaroo is one of Australia’s most celebrated animals.

Koala

When it comes to the Aussie animal most visitors want to tick off their list, chances are it’s the koala. This impossibly cute tree-dwelling marsupial mammal survives on a diet exclusively made up of eucalyptus leaves. The trees are also their home, with koalas spending up to 19 hours a day sleeping in them before waking up to feed at night, making them largely nocturnal. While koalas have a pouch like kangaroos, they are more closely related to the wombat.

Fast fact: While they look all chubby and cuddly, koalas have seriously sharp claws and when threatened can run as fast as a rabbit.

Where to see them: Due to the fact that they spend most of their time up trees, koalas can be elusive to spot in the wild. Keep an eye out for them along the Great Ocean Road and on Raymond Island in Victoria, and around Port Stephens and Port Macquarie in New South Wales.

A Koala holding onto a branch
Koalas survive on a diet exclusively made up of eucalyptus leaves.

Wombat

These chubby creatures live in burrows and emerge at night to feast on a diet of grasses, bark and roots. Consisting of three species – the Common Wombat, the Northern Hairy-Nosed Wombat and the Southern Hairy-Nosed Wombat – wombats are an evolutionary wonder: they have a pouch like other marsupials but it faces backwards so that it doesn’t fill with dirt when they are digging. And its rump consists mostly of cartilage so that when it retreats headfirst into its hole it is almost impossible for predators to get a grip on.

Fast fact: Wombats’ poop is shaped like a cube. The theory is that as they mark their territory by defecating, the shape stops it from rolling away.

Where to see them: Wombats thrive in cool, damp environments, so you have a good chance of spotting them in places like Cradle Mountain-Lake St Clair National Park and Maria Island in Tasmania, Wilsons Promontory National Park in Victoria, and the Southern Highlands, less than two hours from Sydney.

Wombat looking at the camera
Wombats live in burrows and emerge at night to feast on a diet of grasses, bark and roots.

Possum

When you are out and about at night in Australia, whether in the heart of Sydney or in the wilds of Freycinet National Park in Tasmania, chances are you will catch a glimpse of either a Common Brushtail Possum or a Common Ringtail Possum, the most prolific of Australia’s 23 species of possums.

With their soft fur and sweet faces, possums are one of the easiest marsupials to spot as they are quite adventurous in the pursuit of food. And if you can’t see them, you’re sure to hear them; researchers have identified at least 18 different sounds made by possums including screeching, hissing and grunting.

Fast fact: Both brushtail and ringtail possums have prehensile tails, which they use as a type of hand to cling to trees and carry things.

Where to see them: Brushtail and ringtail possums are found all over the country and are easy to spot when feeding at night – just look up.

Possum looking into the camera
Possums are one of the easiest marsupials to spot.

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Wallaby

A marsupial cousin of the kangaroo, wallabies are widely found across the country. Smaller than kangaroos, there are some 30 species of wallaby in Australia including the Rock Wallaby, Swamp Wallaby and the Tammar Wallaby, all of which hop to get around, tend to be more active at dawn and dusk, and carry their young in a pouch. Unlike kangaroos, however, wallabies are solitary creatures.

Fast fact: If a wallaby becomes pregnant while she still has a joey (baby) in her pouch, she can pause the gestation of the new embryo until its sibling has vacated the space.

Where to see them: Wallabies are widespread and plentiful, which means you are in with a good chance of seeing these delightful little creatures in any of Australia’s abundant National Parks.

Wallaby
Wallabies are marsupial cousins of the kangaroo.

Kookaburra

Australia is home to abundant birdlife, but none is more genuinely wondrous than the kookaburra. Also known as the Laughing Kookaburra, this Kingfisher is famous for its loud and clear call that sounds like a hearty belly laugh but is actually a method to warn other birds off its territory.

Fast fact: Kookaburras are believed to pair for life, so when you see one bird its mate will most likely be nearby.

Where to see them: Found predominantly on the East Coast, you will usually hear them before you see them.

Kooraburra
Kookaburras are famous for their loud and clear call that sounds.

Tasmanian Devil

Found exclusively on the island state from which it gets its name, this carnivorous marsupial is actually a lot like its Looney Tunes cartoon persona, a snarling, irascible whirlwind of teeth and attitude. With a vocabulary of growls, grunts and snarls, they are vociferous (and slightly vicious) when threatened or protecting their food.

Fast fact: Further cementing its reputation, the Tasmanian Devil has the most powerful bite of any animal in the world based on its size.

Where to see them: As the devil is nocturnal, it is difficult to see in the wild; instead visit the Tasmanian Devil Conservation Park in Taranna, an easy drive from Hobart, Bonorong Wildlife Sanctuary, north of Hobart, or Devils @ Cradle Wildlife Park near Cradle Mountain National Park.

Two Tasmanian Devils
Tasmanian Devils are found exclusively on the island state from which it gets its name.

Also watch out for…

Echidna

This little egg-laying mammal is covered in sharp spikes and eats a diet largely made up of ants, hence its alternative name, the spiny anteater. They thrive in all manner of habitats, too.

Echidna
The echidna eats a diet largely made up of ants.

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Emu

The other half of the coat of arms, this flightless bird is the second biggest in the world after the ostrich; they can grow up to 6.5 feet tall. You’ll find them across mainland Australia.

Emus crossing the road
Emus are the second biggest birds in the world after the ostrich.

Platypus

One of only two egg-laying mammals in the world (the other is the echidna), the platypus has a ducklike bill, webbed feet, is covered in fur and sleeps 14 hours a day on average.

Platypus
One of only two egg-laying mammals in the world.

Dingo

Australia’s native wild dog, dingoes are found throughout the mainland states, including in the Northern Territory, and are known for their characteristic howl.

Two dingos
Dingoes are found throughout the mainland states.

Sulphur-crested Cockatoo

You’ll hear these cheeky native birds screeching loudly during the summer months as they dart from tree to tree or hang upside down from electricity wires.

A white Sulphur Crested Cockatoo
Keep your eyes peeled for a Sulphur Crested Cockatoo.

Quokka

Native to Rottnest Island in Western Australia, the cuddly quokka is quite possibly Australia’s happiest marsupial, whose delightful grin has featured in many a cute selfie and social media post.

Quokka smiling at the camera
The cuddly quokka is quite possibly Australia’s happiest marsupial.

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This surprising regional town is making its mark on the culinary world

(Image: Visit Griffith)

    Carla Grossetti Carla Grossetti
    With more than 60 nationalities calling it home and a century of Italian influence shaping its paddocks and plates, Griffith is a regional Australian town with serious culinary cred.

    It might feel surprising to learn that Griffith is one of Australia’s leading food destinations. In-the-know Italians have understood this for generations, drawn to the Riverina region’s fertile soils that reminded them of the terrain they’d left behind more than a century ago. These days, Griffith supplies much of the nation’s pantry: 95 per cent of Australia’s prunes come from the region, it’s the country’s largest citrus-growing area, and it’s a leading producer of almonds and walnuts. Even the pickles in every McDonald’s burger nationwide are produced in Griffith. This is not just a farming town; the Griffith food scene is leading the way.

    Here, culinary confidence is rooted in migration. Italian families began arriving from 1913, with a second wave settling after the Second World War. Today, Griffith has the highest proportion of Italian ancestry of any Local Government Area in Australia. Add to that more than 60 nationalities represented across the community and you have a town where food is driven not by trends, but by tradition. Griffith’s motto, ‘Taste our culture’, isn’t marketing spin; it’s the reality.

    Where the vines tell a story

    A hand pouring wine into a glass, with a table filled with food.
    Uncover the stories behind every glass. (Image: Destination NSW)

    The Riverina has long been dubbed the food bowl of Australia, but it’s also a wine region that remains largely under the radar. What sets Griffith apart is that every one of its wineries is family-owned, many spanning generations.

    Calabria Family Wines is one of the region’s standard-bearers. The Calabria story began in 1945 when Francesco Calabria planted his first vines; today, the family continues to shape the region’s identity while also stewarding the historic McWilliam’s Wines brand. McWilliam’s was the first winery to plant vines in the area, and its barrel-shaped cellar door – complete with a soaring stained-glass window – remains one of the most distinctive in regional NSW.

    Yarran Wines, run by the Brewer family, showcases estate-grown fruit across Mediterranean varietals that thrive in the warm climate. Expect bold reds and textured whites that reflect both heritage and innovation.

    Set inside the old ambulance station, Harvest HQ is owned and operated by the Riverina Winemakers Association and pours a rotating selection of local wines under one roof. It also features spirits from The Aisling Distillery, reinforcing the region’s collaborative approach to craft.

    At the table

    A flat lay of a steak.
    Dine where tradition meets a bold new generation. (Image: Visit Griffith)

    If the vineyards tell one story, the dining rooms tell another. Griffith’s restaurants are where tradition and next-gen confidence meet.

    Zecca Handmade Italian occupies the former Rural Bank building, an imposing Art Deco landmark from the late 1930s. ‘Zecca’ means money print, and the name is a nod to the Zecca di Venezia in Venice. Here, find the Riverina’s only producer of dried artisan pasta and traditional Italian recipes. Importantly, the growers and producers supplying the kitchen are listed on the menu as a transparent expression of the region’s farm-to-table ethos.

    Established in 1977 and still run by the Vico family, La Scala puts authentic Italian cuisine on centre stage. Expect handmade pasta, traditional wood-fired pizzas, slow-cooked sauces and dishes that follow recipes guarded like family heirlooms. For something more contemporary, Bull & Bell in Gem Hotel is a shrine to the Euro-style steakhouse that works closely with local farmers and artisans to showcase Riverina produce.

    And then there are the institutions. Bertoldo’s Pasticceria, now in its third generation, draws locals daily for cannoli, biscotti, crostoli and house-made gelato, alongside classic sausage rolls and potato pies. La Piccola Grosseria feels like stepping into an Italian alimentari, its shelves lined with continental goods that wouldn’t feel out of place in Puglia.

    Meanwhile, Limone celebrates local and seasonal produce across breakfast and lunch menus, enriched by the produce and stories of Piccolo Family Farm. Find pastries and sourdough baked daily, and pop into the onsite retail pantry for products from regional producers – including the Piccolo family’s own wine range, Caro Piccolo.

    From the source

    A plated Aquna Sustainable Murray Cod dish.
    Taste world-renowned Aquna Sustainable Murray Cod, straight from its source. (Image: Visit Griffith)

    Behind every menu is a producer. Aquna Sustainable Murray Cod is perhaps Griffith’s most high-profile export; the brand’s Murray cod and Aquna Gold Murray Cod Caviar have achieved global recognition. In October 2024, Aquna presented its products to King Charles III and Queen Camilla at the NSW Premier’s Community BBQ in Parramatta. Impressed by the producer’s sustainable farming practices, the King requested the cod be sent to Buckingham Palace – not bad for a fish farm in regional NSW.

    Mandolé Orchard champions almonds grown on a family-run farm, transforming them into almond milk and value-added products. At Morella Grove, olives are pressed into premium olive oil and pantry staples that speak to Griffith’s Mediterranean heart. These producers are not peripheral; they are central to the town’s culinary ecosystem. Learn about local sustainable farming practices during a farm tour.

    Mark your calendar

    A woman walking past a food mural, something you can spot during A Taste of Italy Griffith.
    Plan your visit around A Taste of Italy Griffith. (Image: Visit Griffith)

    For a town that helps stock Australia’s supermarkets, Griffith has remained curiously absent from the national dining conversation. That’s beginning to change. If you’ve been searching for a regional food destination with substance, heritage and a clear sense of identity, you’ll find it here in the Riverina, right under your nose.

    Time your visit to the Riverina region to coincide with A Taste of Italy Griffith, held every August. This week-long celebration of Italian heritage and culture offers a wide range of Italian-inspired events and experiences to enjoy. Expect long-table lunches, wine tasting experiences, cooking classes and a Makers in the Piazza market. The headline event is a ticketed long lunch – Festa delle Salsicce (Salami Festival) – where winners of the best salami are announced.

    Start planning your foodie getaway at visitgriffith.com.au.