Going walkabout with Sally Fitzgibbons

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Australian surfing prodigy Sally Fitzgibbons has travelled from beach-to-beach around the country and across the world since she was 17, collecting trophies along the way.

She’s also authored Live Like Sally, a book that provides its readers with tips on how to have a healthy lifestyle, and has recently partnered with hotel brand Novotel as its new wellness ambassador, and Solar D Sunscreen. We chat to Sally about her favourite travel experiences.

1. As a child, our family holidays always…

Revolved around sporting activities. Surf lifesaving, soccer, athletics, surfing, running, sailing and representative sport for school took us all over Australia…

 

I made such great memories in teams, achieving my goals. We all supported one another as a family and did crazy fun road trips up and down the east coast.

2. Now, when I have spare time I head straight to…

Gerroa on the South Coast of NSW, where I grew up. I’m always travelling the globe with my surfing, so when I touch down in Australia there’s nothing better than driving home to spend time with my family. It is my favourite place to train in and out of the water.

3. The best thing about living on the South Coast is…

The beautiful open spaces. It is spectacular seeing the green rolling hills, dotted with livestock, meet the ocean.

 

It washes a wave of calmness and belonging over me as soon as I see the countryside and the long stretches of uncrowded beaches. This is where I started my dream and it will always be home.

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4. My favourite beach in Australia is…

Seven Mile Beach in Gerroa. This is where I grew up surfing with my family and the place that really ignited my passion for the sport.

 

If it wasn’t home, it would be Bells Beach, one of the most prestigious waves in Australian surf history.

5. My favourite city in Australia is…

Sydney. I spend a lot of time there for ‘out of water’ commitments and have formed some great friendships there. And Sydney Harbour is simply amazing.

6. I keep fit and healthy while travelling by…

Going for a run at dawn, whether it be on the coast or in the city. The best thing about running is that you can do it anywhere and I love exploring by foot – it’s a great way to sight-see in different places.

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7. The three things I always pack when travelling are…

My surfboards go everywhere with me – my day never feels complete without being in the ocean.

 

My fit ball – I use it as soon as I wake up to stretch out, then at training through the day and right up until I go to bed. It is one of my best buddies – haha! And my Solar D Sunscreen, of course.

8. My last great holiday/beach read was…

The Slight Edge by Jeff Olson.

9. The number one place on my bucket list is…

King Island, Tasmania. The island and landscapes look incredible and I’ve heard there are some amazing waves and sea life there.

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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann 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.