With a name meaning “the Daintree area from the river to the ocean” in the local Kuku Yalanji dialect, Julaymba is a bastion of bush tucker (native Aboriginal foods) at the Daintree EcoLodge & Spa. Call ahead to reserve a table on the fern-fringed patio so you can feast on contemporary Australian cuisine while turtles break the surface of a freshwater pond. Start with the Julaymba Journey tasting plate—a tantalizing trip down the Daintree River during which diners taste red-claw yabby (crayfish), crocodile, oysters, and prawns. Then settle in for local barramundi cooked the native way: wrapped in ginger leaf, flecked with pepper, and grilled in paperbark. The side salad features bush fruits like quandong plums and riberries, common to the area.