Christmas Day at Silky Oaks Lodge heralds cooling dips in the Mossman River, rainforest walks, a joyous choir of birds and frogs, the vivid flash of a Ulysses butterfly, feasts in the Treehouse Restaurant and perhaps an afternoon snooze in a hammock!

Executive Chef Mark Godbeer shares his thoughts around a tropical Christmas: ‘To me, Christmas is not about being bundled up near a fire drinking hot cocoa, it’s about being in the sun, jumping in the water and eating cool foods throughout the day’.

Cue family-style platters of mandarin-poached tiger prawns, freshly shucked oysters with galangal lime mignonette and local Julatten honey and soy glazed pork belly. To wrap, the most heaven-sent of all Australian desserts – a lychee and white chocolate pavlova finished with macadamia praline and Davidson plum. Yum!