Silky Oaks Lodge | Kitchen Garden

The thriving kitchen garden at Silky Oaks Lodge comes to life after winter and provides both singing-fresh ingredients for the table as well as a chance for guests to wander among its prolific greenery and learn a little along the way. More than 100 plant types include the Mt White finger lime, red dragon fruit, pandan and tamarind. Guests will see many ingredients growing just moments before they are picked for the days’ menu, making one of the shortest paddock to plate journeys around.
 
For Executive Head Chef Mark Godbeer, it’s been a thrill to discover the diversity of tropical produce on offer which translates perfectly to light, refreshing menus on the plate. The lush Kitchen Garden bears the fruit of Mark’s hard work and tropical inspiration, and is filled with all the ingredients ready to be picked just moments before serving. ‘We like to work with super fresh produce which suits the climate and it’s great to work with Ange Constable at Eats Shoots and Leaves at Port Douglas, with Darryl and Di at Daintree Exotics for tropical fruits, and for all our natural yogurts and cheeses we work with the Watson family at their beautiful biodynamic Mungalli Dairy on the Atherton Tablelands’, Mark said.
 
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