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The SA island named one of Australia’s top under-the-radar spots

Taylah Darnell Taylah Darnell
Remote, rugged and on the rise – this is one of the country’s top hidden gems, as voted by you.

If there’s one thing Aussies do well, it’s celebrating local destinations that are pushing the envelope. And in our 2025 Readers’ Choice Awards, you proved your impeccable taste once again. We asked you for the one destination that deserves a little more of the spotlight. Clearly, one South Australian gem stood out – and it’s not hard to see why.

Which SA island made the list?

Kangaroo Island, SA
The sea and the bush exist in peaceful harmony on Kangaroo Island. (Image: Frame)

It may only be 15 kilometres off the coast of South Australia, but Kangaroo Island feels a world away from anything. At just over 150 kilometres long and 55 kilometres wide, it’s a small but mighty sanctuary that lives and breathes the hyperlocal. Kangaroo Island is one of those deeply Australian places where the ocean and bush peacefully coexist, not just in close proximity, but in complete harmony.

It’s this gentle way of life, deeply rooted in the natural landscape, that captivated the island’s roughly 5000-strong population. It’s also what attracted over 180,000 visitors last year, a number the South Australian Tourism Commission expects to climb in 2025.

Kangaroo Island, SA
Kangaroo Island remains relatively untouched thanks to a sustainable ethos. (Image: As We Wander)

So, how has such a magical place managed to fly under the radar for so long? The answer is pretty simple – a sustainable ethos that respects the environment, paired with a conservationist mindset that aims to protect it for years to come. Visiting Kangaroo Island is all about treading lightly, with stays and experiences that blend low-impact and luxury in order to showcase the landscape, instead of competing with it.

Your guide to exploring Kangaroo Island

Kangaroo Island, SA
Take to the crystalline waters with Kangaroo Island Ocean Safari. (Image: Tourism Australia/South Australian Tourism Commission)

Kangaroo Island may be small in size, but it certainly isn’t lacking in things to see and do. In fact, you’ll be spoilt for choice. On the west coast, Flinders Chase National Park is a natural haven for wildlife.

It offers a rare glimpse into the lives of Kangaroo Island’s furred and feathered locals, from koalas, kangaroos, pigmy possums and penguins to a range of reptiles and over 260 bird species.

A baby seal on Kangaroo Island, SA
Kangaroo Island is home to a thriving colony of sea lions. (Image: Southern Ocean Lodge)

If you’d rather meet the residents of the sea, join a tour with Kangaroo Island Ocean Safari. The locally run business offers a range of experiences, from group snorkelling to private charters, where seals, sea lions, dolphins and turtles come out to play.

Prefer to take things a little slower? Spend an afternoon sampling local gin at Kangaroo Island Spirits, or pop into Kangaroo Island Brewery for a pint of beer brewed onsite. You can also taste your way through some of the island’s best restaurants – with menus that are inspired by the landscape and hero local ingredients.

Kangaroo Island Spirits on Kangaroo Island, SA
Sample gin infused with local ingredients and distilled on the island. (Image: Kangaroo Island Spirits)

Did you know that Kangaroo Island is also home to one of Australia’s most spectacular lavender farms? That’s right – head to the northern side of the island and you’ll find Emu Bay Lavender Farm, where you can purchase souvenirs like soap, lotion and oil, honey, jam and gin.

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

AI Prompt

Where to stay on Kangaroo Island

Southern Ocean Lodge on Kangaroo Island, SA
Southern Ocean Lodge is designed around 180-degree ocean views. (Image: South Australian Tourism Commission)

While there’s an accommodation type to suit travellers of all budgets, Kangaroo Island offers some truly luxurious stays. Take the recently revamped Southern Ocean Lodge, which was meticulously restored following severe damage from the 2019-2020 Black Summer Bushfires.

Thanks to the dedication and determination of owners James and Hayley Baillie of Baillie Lodges, it reopened to the public in 2023. Guests can expect spacious suites, a day spa, wet-edge pool, walk-in wine cellar and uninterrupted ocean views – all futureproofed against fire.

Wander on Kangaroo Island, SA
Settle into your private outdoor tub overlooking Snelling Beach. (Image: Wander/Remy Brand Creative)

Or go off-grid at Wander on Kangaroo Island, a five-star stay that’ll have you feeling like the last person on Earth. Overlooking Snelling Beach, each WanderPod offers its own little pocket of private luxury. Your cosy cabin is complete with a fireplace, rainshower, outdoor bath and fully equipped kitchenette, plus some of the most jaw-dropping views you’ll ever see.

A few things to remember

Kangaroo Island, SA
Adhere to Kangaroo Island’s biosecurity laws to protect local wildlife. (Image: South Australian Tourism Commission)

Kangaroo Island is only accessible via air or sea. To get there, you can take a 45-minute ferry from Cape Jervis or hop on a 30-minute flight from Adelaide. SeaLink runs up to 12 services per day (dependent on the weather) and QantasLink offers daily departures.

Visitors should familiarise themselves with Kangaroo Island’s strict biosecurity laws before they arrive. Its remote location has protected it from many of the pests and diseases found on mainland Australia.

If introduced, these harmful organisms could have devastating effects on the island’s natural environment and agricultural industry. The exchange is beautifully uncomplicated: take only memories, leave only footprints.

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Taylah Darnell
Taylah Darnell is Australian Traveller's Writer & Producer. She has been passionate about writing since she learnt to read, spending many hours either lost in the pages of books or attempting to write her own. This life-long love of words inspired her to study a Bachelor of Communication majoring in Creative Writing at the University of Technology Sydney, where she completed two editorial internships. She began her full-time career in publishing at Ocean Media before scoring her dream job with Australian Traveller. Now as Writer & Producer, Taylah passionately works across both digital platforms and print titles. When she's not wielding a red pen over magazine proofs, you can find Taylah among the aisles of a second-hand bookshop, following a good nature trail or cheering on her EPL team at 3am. While she's keen to check out places like Scotland and North America, her favourite place to explore will always be her homeland.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe Cann Chloe Cann
    Continue
    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.