Sydney airport braces for 2.5 million passengers this Easter

Avoid the holiday mayhem by following these simple and easy tips.

Easter is the perfect time to book a break. For families, kids are finally on school holidays. For couples, public holidays mean some extra time off work. And for the rest of us? Well, we’ve made it through the first quarter of the year relatively unscathed. All deserving of a luxurious long weekend away, right?

In 2025, it’s evident that more Aussies are keen to get away over the Easter period. From 9 to 29 April this year, Sydney Airport is expecting 2.5 million passengers through its doors – that’s 125,000 people per day. But before you think about cancelling those flights, we’ve got some tricks up our sleeve for making your departure day as stress-free as possible.

What’s going on at Sydney Airport?

This April, Sydneysiders are eager to escape not only the city, but the country, too. It’s the International Airport’s busiest Easter in over five years, with around one million passengers set to pass through its T1 terminal. That’s a nine per cent increase compared to the same period in 2024.

Sydney Airport departure gate — Around 2.5 million passengers will depart Sydney this Easter. (Image: Getty Images/Dora Dalton)

Over at the Domestic Airport, 1.5 million people are expected through both the T2 and T3 terminals – more than three per cent higher than last year. Thursday 17 April will be its busiest day, with an anticipated 85,000 passengers. International travel will peak the following day, Friday 18 April, with 53,000 outbound travellers.

“The ongoing growth in passenger numbers reflects the introduction of new services and increased capacity from airlines, and we’re looking forward to welcoming more flights and new airline partners throughout 2025," explains Sydney Airport CEO, Scott Charlton.

But Sydney Airport is well-prepared for the pandemonium. Staff numbers will be boosted across all terminals and stations, from security and customs to check-in and boarding. Transport vehicles within the airport will also be redirected to arrival gates during peak periods to avoid bottlenecking.

“To keep up with this demand, we’re investing across the airport – from terminals to the airfield – to improve efficiency and enhance the experience for passengers," continues Scott.

Planes at Sydney Airport, NSW — Sydney Airport is preparing for the Easter rush. (Image: Getty Images/Boeing746)

These investments will see 15 new screening lanes at the T1 International terminal, with five new lanes already in operation. The improved process means increased flow of foot traffic and reduced wait times.

The T2 Domestic terminal will also benefit, with a $200 million upgrade due to begin on 1 May. Key features include self-serve check-in kiosks, advanced drop bag systems, new security technology and improved accessibility features. It marks the terminal’s first major renovation in over 30 years, promising to get passengers from kerb to gate in just 15 minutes.

Need tips, more detail or itinerary ideas tailored to you? Ask AT.

How to avoid the chaos

While the increased number of passengers at Sydney Airport this Easter may put some people off, there are definitely ways to make it less stressful than it needs to be. Here are a few handy tips to getting on your flight without any hiccups along the way.

1. Plan transportation in advance

If you’re driving to the airport, book your parking at the same time you book your flights. The Blu Emu parking complex is a great option. Less than two kilometres from the airport, it has a shuttle bus that runs every 15 minutes. Those taking public transport should plan their trip via Transport NSW well ahead of departure. Know which train line or bus route you need to take and allow time for delays and traffic.

2. Purchase travel insurance

A suitcase on a buggage belt at the airport — Travel insurance can help in the case of lost luggage. (Image: Getty Images/Onurdongel)

Once you’ve booked your flights and planned your transport, it’s a good idea to purchase travel insurance. In doing so, you can protect yourself against unforeseen issues that come with peak-season travel, like delays, cancellations, lost luggage and other emergencies. There are plenty of options out there, so it’s important to do the research and find out what best suits you and your travel needs.

3. Check in ahead of time

Avoid extra stress on departure day by checking in online before you arrive at the airport. Most airlines actually encourage an early check-in, as it saves time for both passengers and airport staff. Online check-in usually opens 48 hours ahead of domestic flights and 24 hours before international departures. It’s a relatively quick process, easily completed on the airline’s website or mobile app – all you need is your booking reference.

4. Travel with carry-on luggage

People lining up with luggage at the airport — Avoid long lines by travelling with carry-on luggage. (Image: Getty Images/Izusek)

If you’re only going away for a short amount of time, try to squeeze everything you need into a carry-on bag. Plan out your outfits ahead of time, avoid heavy/bulky items and only pack the essentials – just remember, it will need to weigh seven kilograms or less. Without checked luggage, you can check yourself in and skip the lines. Even better, when you arrive at your destination, you’ll avoid the crowds at the baggage carousel.

Weekly travel news, experiences
insider tips, offers, and more.

5. Arrive early to avoid delays

While domestic passengers are usually encouraged to arrive at least 60 minutes before departure, those travelling this Easter should get to the airport with two hours to spare. If you’re heading overseas, give yourself at least three hours. There’s plenty to keep you occupied on the other side of security – do some shopping (did someone say duty free?), have lunch or hang out at your gate with a good book.

6. Stay informed and updated

Crowds at the airport — Airport delays can occur at any time. (Image: Getty Images/Baona)

No matter how prepared you are, busy travel periods can mean unexpected delays and last-minute changes. Be sure to stay informed on your departure gate and flight status via the Sydney Airport website. Know the security rules (laptops out of bags, liquid restrictions, no prohibited products etc.) and always have your booking details handy.

7. Be kind to yourself and others

Delays, flight cancellations, large crowds and long lines can be frustrating, but it’s always important to be kind. Remind yourself that other passengers are probably just as stressed and airport workers are doing their best, too. While you’re off on holiday, they’re working hard to get you there without any issues.

If air travel makes your anxious, ensure you have everything you need – whether that’s buying your favourite snack, packing a comforting object or booking an airline known for helping nervous flyers. With a good amount of preparation and a little bit of kindness, everyone can enjoy Easter and find joy in the chaos.

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.

Sydney airport braces for 2.5 million passengers this Easter

Avoid the holiday mayhem by following these simple and easy tips.

What’s going on at Sydney Airport?