New Daintree foodie experience unveiled by resilient businesses in response to Cyclone Jasper

Discovering the secrets of the Daintree has never been easier with the inception of a brand new full day tour thanks to a number of local businesses.

Led by the team at Hook-A-Barra, this new experience was specifically designed for those seeking an immersive and delectable way to uncover the world’s oldest rainforest. 

Leigh Gallon, Manager at Hook-A-Barra said the idea stemmed after they were impacted by last year’s natural disasters. "We had a bit of a brainwave when we got pummelled by the floods. Working with TTNQ, we were asked some good questions about our connection to the Daintree and how we can incorporate our beautiful surroundings into our offering for visitors,” he explained.

“We thought, what if we took some smoked barramundi dip on a picnic board and teamed up with local suppliers?"

It was there that they decided to team up with The Australian Chocolate Farm, Scomazzon’s Farm Store and Cassowary Falls to create a full day experience.

By examining what was important and what guests loved most about each of their tours, they crafted an exceptional paddock-to-plate experience that showcases the best of the region. "People on holiday have a finite amount of time, so this way they get to do 4 amazing things in one,” Mr Gallon said. 

Departing Port Douglas at 9am, guests will be whisked into the rainforest where they’ll stop and taste local artisan chocolate and tropical fruits before trying their hand at catching their very own Barramundi, which Mr Gallon assures requires no prior fishing experience.

A delicious lunch of Saltwater Barramundi will be served at the Hook-A-Barra property before ending the day with a refreshing swim and picnic at Cassowary Falls which will be reserved just for your group.

Aptly named Daintree Sensations, this new experience is a testament to the resilience and innovation of Douglas Shire businesses who had to reinvision their product after the damage caused by Jasper and the floods that followed. 

“It was just about adapting to the climate,” Mr Gallon explained. “Luckily, the disaster didn’t completely bowl us over but we did lose a lot. The positive thing is that it made us rethink our product and how we can better serve our visitors.”