Mr & Mrs Smith

A day-trip to the Great Barrier Reef is a must.  Marina Mirage is tucked away on the inlet and harbours luxury yachts, game fishing launchers and a fleet of small cruise ships, which all moor at 4pm so look before you book.  Plump for a smaller boat and smugly avoid the crowds.  Divers and snorkelers should head to the luxurious and eco-friendly Aristocat, www.aristocat.com.au, which has hot showers on board and a licence to ‘passive dive’ with Minke whales, the smallest of the baleen whales. Sightings occur mid-June to mid-August.
Kuku Yalanji Dreamtime, Mossman Gorge, Mossman (+61 (0) 7 4098 2595; www.yalanji.com.au). The Kuku Yalanji tribe inhabits the local rainforest and offers one-and-a-half hour guided rainforest walks in Mossman Gorge.  Your guide will demonstrate traditional plant usage and identify Bush tucker.
Get that wind-swept look by cantering along a sandy beach on horseback.
Whatever your level of expertise, thee team will look after you on an enchanting two-and-a-half hour trek of the beach and rainforest. www.ridethebeach.com.au; +61 (0) 7 4098 7583.

Take a scenic helicopter ride to remote Aboriginal rock art sites and the outback or try a heli-horse or heli-rafting safari. www.skysafari.com.au  +61 (0) 7 4099 3666   

Billy Tea Safaris offers personalised 4WD tours to Cape Tribulation, (the only place on earth where two World-Heritage-listed sites lie side by side), the Daintree Rainforest and the Great Barrier Reef. Daintree is the oldest rainforest in the world and is home to 20 per cent of Australia’s bird species and 60 percent of Australia’s butterfly species.  Ancient trees believed to have been extinct for millions of years were rediscovered here (www.billytea.com.au).

The prized local delicacy in these parts is the mud crab, usually weighing over one kilogram. If you want to really impress fellow guests with your culinary skills and inside knowledge of these exotic surroundings, serve them up a showstopper of ‘chilli mud crab’. Here’s how it’s done. You will need one crab per person. Cut the crabs into segments and crack the claws. Heat some oil in a wok and fry two cloves of garlic, two hot chilli peppers, one tablespoon ginger and coriander root (all finely chopped), then add the crab. Stir in half a cup of water and a tablespoon each of tomato sauce, hoisin sauce, fish sauce and sugar. Bring to the boil. Cover and steam gently for about 10 minutes. Finally, mix in some chopped green onions, halved cherry tomatoes, roughly chopped mint and coriander, and serve with rice, crab picks and bibs.