There’s something special about Norfolk Island . This paradise has a unique appeal that draws visitors again and again. Here are 10 things on Norfolk Island you must experience.
1. Discover convict history
The convict settlement site located at Kingston is World Heritage listed and the oldest of Australia’s 11 convict sites. There are four museums depicting the four layers of the island’s history.
2. Hire a mini-moke
Have fun driving around the island taking in the beautiful scenery. Practise the Norfolk wave as you pass vehicles and give way to the roaming cows and chooks!
3. Get twitching
Norfolk Island is the home of five birds that are endemic to the island: the green parrot, the boobook owl, the grey gerygone, the Pacific robin and the slender-billed silver eye. You may spot one
of these birds whilst bushwalking in the parks and reserves.
4. Experience authentic paddock-to-plate
There’s no food miles here; rather food metres with most things grown on the island. Enjoy fresh in-season fruit and vegetables, indulge in local cheeses, wines, coffee and honey. Taste Norfolk Island Food Festival is held in November and incorporates Thanksgiving Day, a legacy left by American whalers during the 1960s.
5. Visit ‘Fletcher’s Mutiny Cyclorama’
The cyclorama is a 360-degree painting created by local artists Sue Draper and Tracey Yager depicting the Mutiny on the Bounty story and the descendants settling on Norfolk Island in 1856.
6. Take a lagoon dip
Emily Bay has a safe beach with surrounding reef, teeming with amazing fish life and corals. It’s perfect for snorkelling.
7. Play a round of golf
Near the seaside at Kingston, this will probably be the cheapest week of golf you’ll ever play. The golf club and pro shop are located in an historical convict building.
8. Capture the moment
Norfolk Island is a photographer’s paradise, with a rugged coastline, the majestic Norfolk pinetrees and more than 30 per cent of the island being national parks and public reserves.
9. Watch the sun rise and set
Witness the best sunsets and sunrises at one of the cliff top vantage points.
10. Immerse yourself in culture
The Norfolk Islanders inherited from their Tahitian foremothers the art of island cooking and weaving. You can see demonstrations on an island culture tour. You might also hear the local language – “Watawieh" means hello.
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 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.
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 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.
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.”
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.
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.
