Everything you need to know about South Australia’s bright pink lakes

Courtney Spicer Courtney Spicer
hero media
Hidden away in the South Australian outback are some of the most spectacular, naturally pink lakes you’ll see.

Somehow these lakes have managed to stay overlooked by many tourists – who we can only assume haven’t been made aware of just how incredible these naturally bright pink lakes really are.

 

Scattered across South Australia’s outback, each of the lakes get their vibrant pink hues from a salt-loving algae that is attracted to the high salinity levels found in the water. While some of the lakes are still being used to harvest gypsum – a soft sulfate mineral used as a fertiliser – a number of old salt mines have been abandoned, leaving travellers to enjoy beautiful, undisturbed views of the incredible natural hue created in the water.

 

The vibrant colours of these lakes change according to the seasons, cloud cover, salinity levels in the water and the time of day, so while you might not always be guaranteed bubble-gum pink views, we can promise you stunning shades year-round. The ever-changing colours make each of these lakes an excellent location for budding photographers to capture the beauty of this natural phenomenon.

Which lakes should I visit?

Lake MacDonnell, Eyre Peninsula

 

How to get there:

 

Located about 860 kilometres from Adelaide, Lake MacDonnell is best accessed via plane from Adelaide airport to Ceduna and then a short 45 minute drive.

 

What else can I do there?

 

The closest town to Lake MacDonnell is the small township of Penong which is famous for its windmills and easy access to the popular Cactus Beach. Known as one of the best surf beaches in Australia for its excellent breaks and secluded location, this beach attracts keen surfers year-round.

 

Kati Thanda Lake Eyre, South Australian outback

 

How to get there:

 

One of the best ways to access Lake Eyre is via tiny outback town William Creek, which is roughly a 15 hour drive from Adelaide. That being said, we recommend that you plan an extended trip through the outback to take in the remote scenery on the way.

 

Alternatively, catch a quick 1.5 hour flight from Adelaide to Roxby Downs (Olympic Dam Airport) and hire a 4WD there to complete the approximately three-hour trip to the lake.

 

What else can I do there?

 

Despite its remote location, there’s plenty to do around Australia’s largest lake from exploring the expanses of the massive salt pan to taking in the views with a scenic flight. While you’re in the area, the William Creek Hotel, established in 1887, is a great place to stop for a drink, meal or even a night. As many visitors choose to visit Lake Eyre as part of a larger trip, we recommend you add the semi-nearby Coober Pedy to your itinerary to check out its underground hotels and even look for some opals to take home.

 

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

AI Prompt

Lake Bumbunga, Clare Valley

 

How to get there:

 

Only an hour and 40 minutes’ drive from Adelaide, Lake Bumbunga is one of the most accessible pink lakes in South Australia.

 

What else can I do there?

 

Many tourists enjoy lunch at the popular Jitter Bean Oasis cafe on the Princes Highway during a visit to Lake Bumbunga. The wineries of the nearby Clare Valley are less than a 40-minute drive from this stunning lake, where visitors can enjoy award-winning wines, incredible food and take in the outdoors by walking or biking the nearby trails.

Lake Hart, South Australian outback

 

How to get there:

 

This beautiful lake is a five-and-a-half hour drive from Adelaide and just over an hour south of Roxby Downs, making it a worthwhile stop on your way to Lake Eyre. Otherwise, the lake can be glimpsed by passengers aboard The Great Southern Rail’s Ghan service.

 

What else can I do there?

 

There isn’t much else to be done in the area other than camping nearby to enjoy the lake-side views and the excellent stargazing opportunities. Many visitors use this beautiful lake as a stop along the way to Coober Pedy, Lake Eyre and Yulara.

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

Lake Albert, Murray River

 

How to get there:

 

Located less than two hours from Adelaide along the Princes Highway, Lake Albert is a must-see destination. Just off the highway there is a spot for travellers to pull over and take in the lake.

 

What else can I do there?

 

For an unforgettable experience at Lake Albert make sure to stay a night or two in the nearby town, Meningie. Here visitors can take in the surrounding landscape by walking, canoeing and fishing in the area and can also drive a 4WD along local tracks and the beach.

Courtney Spicer

Courtney Spicer

View profile and articles
Plane flying over Kati Thanda-Lake Eyre
Outback South Australia

Australia’s most remarkable natural spectacle will appear for the first time in 42 years

Record-breaking rainfall is sending water toward one of Australia's most extraordinary natural spectacles – and tours are already selling fast.

Read more
The only Aussie destination on Lonely Planet’s Top Places Hotlist 2026
Flinders Ranges

The only Aussie destination on Lonely Planet’s Top Places Hotlist 2026

If there could only be one, this under-the-radar region deserves it.

Read more
a luxury lodge in Arkaba Homestead, Flinders Ranges
Flinders Ranges

The 8 best Flinders Ranges accommodation for any budget

Hit the hay at these incredible stays.

Read more
an aerial view of Arkaroola Village
Flinders Ranges

What makes Arkaroola Wilderness Sanctuary so special

With a thriving colony of friendly yellow-footed rock wallabies, jaw-dropping lookout points and some of the clearest night skies on earth, this unique property stands alone even in the wild and ancient landscape of the Flinders Ranges.

Read more

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.