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Australia’s biggest and brightest moon of 2025 rises this week

Emily MurphyBy Emily Murphy
Get ready to look up, the Beaver Moon will light up Australian skies this week.

Australia’s night skies have been putting on quite the show lately – from the Harvest Moon to the Blood Moon and Strawberry Moon, it’s been a year of spectacular lunar moments. But this week’s event might just outshine them all.

On Wednesday, 5 November, Aussies will witness the Beaver Moon – the closest, biggest and brightest full moon of 2025. This supermoon will appear larger, whiter and more luminous than usual as it reaches its closest point to Earth (known as perigee). The moon will rise just after sunset, glowing low on the horizon in all its golden glory.

When to see it

Full beaver moon through the tree leaves
The Beaver Moon is not just another supermoon; it’s the biggest of the year. (Image: James Peacock / Unsplash)

Australians can catch the Beaver Moon just after sunset on Wednesday. The moonrise times for the capital cities:

Sydney – 7.14 pm AEDT
Melbourne – 7.50 pm AEDT
Brisbane – 5.54 pm AEST
Perth – 6.39 pm AWST
Adelaide – 7.40 pm ACDT
Hobart – 7.53 pm AEDT
Darwin – 6.32 pm ACST
Canberra – 7.26 pm AEDT

The moon officially reaches fullness at 12.19 am AEDT on Thursday 6 November, but it will look full to the naked eye both the night before and after.

What makes this one special

It’s not just another supermoon; it’s the biggest of the year, appearing up to 14 per cent larger and 30 per cent brighter than a regular full moon. For photographers and sky-watchers, that means a perfect excuse to head somewhere dark, open and scenic – think beaches, headlands, lookouts or even your own backyard if the clouds stay away.

As it rises near the horizon, you’ll also experience the “moon illusion", which makes it look even bigger thanks to visual contrast with the landscape.

Why it’s called the Beaver Moon

Beaver swimming and making dam
The moon coincides with when beavers built their dams and prepared for winter. (Image: Sanket Gupta / Unsplash)

The November full moon was nicknamed the Beaver Moon by early North American settlers, because it marked the time beavers built their dams and prepared for winter. While the name comes from the northern hemisphere, the timing still brings a sense of transition down under – the moment spring tips into summer and nature hums to life.

A night for reflection (literally)

Full beaver moon through the tree leaves
Connect with nature and stability during the Beaver Moon. (Image: Getty Images / AHM Alomgir Kabir)

Astrologically speaking, this super full moon in Taurus is said to heighten connection with nature and stability – a moment to slow down, breathe and ground yourself. The perfect opportunity to unwind at a bathhouse and fully embrace the lunar event.

But even if astrology isn’t your thing, there’s something soothing about stepping outside, gazing up and letting the year’s brightest moon light your path.

Quick tips for the best view

  • Head somewhere with a clear eastern horizon.
  • Catch it as it rises, when it looks its biggest.
  • Check the weather forecast before you plan your viewing spot.
  • Expect slightly higher tides – supermoons can cause subtle coastal surges.

Don’t miss it: The Beaver Moon is the largest supermoon of 2025, and the best excuse all year to pause, look up and feel a little bit cosmic.

Emily Murphy
Emily Murphy is Australian Traveller's Email & Social Editor, and in her time at the company she has been instrumental in shaping its social media and email presence, and crafting compelling narratives that inspire others to explore Australia's vast landscapes. Her previous role was a journalist at Prime Creative Media and before that she was freelancing in publishing, content creation and digital marketing. When she's not creating scroll-stopping travel content, Em is a devoted 'bun mum' and enjoys spending her spare time by the sea, reading, binge-watching a good TV show and exploring Sydney's vibrant dining scene. Next on her Aussie travel wish list? Tasmania and The Kimberley.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe CannBy Chloe Cann
    Continue
    Victoria’s ‘mussel capital’ is the source of exceptional shellfish used by top chefs far and wide. Step aboard a beautifully refurbished trawler to see how these plump and juicy bivalves are sustainably cultivated.

    A curtain is slowly winched from the placid, teal waters just off Portarlington , like a floating garland beside our boat. The ropes heave with blue mussels, the star attraction of our tour. But as we reach to pluck our own, it’s quickly clear they’re not alone; a mass of weird and wonderful creatures has colonised the ropes, turning them into a living tapestry. ‘Fairy’ oysters, jelly-like sea squirts, and tiny, wriggling skeleton shrimp all inhabit this underwater ecosystem.

    We prize our bivalve bounty from the ropes, and minutes later the mussels arrive split on a platter. The plump orange morsels are served raw, ready to be spritzed with wedges of lemon and a lick of chilli as we gaze out over the bay. They’re briny, tender and faintly sweet. “This wasn’t originally part of the tour,” explains Connie Trathen, who doubles as the boat’s cook, deckhand and guide. “But a chef [who came onboard] wanted to taste the mussels raw first, and it’s now become one of the key features.”

    A humble trawler turned Hamptons-style dreamboat

    inspecting bivalve bounty from the ropes
    Inspecting the bounty. (Image: Visit Victoria/Hannyn Shiggins)

    It’s a crisp, calm winter’s day, and the sun is pouring down upon Valerie, a restored Huon pine workhorse that was first launched in January 1980. In a previous life she trawled the turbulent Bass Strait. These days she takes jaunts into Port Phillip Bay under the helm of Lance Wiffen, a fourth-generation Bellarine farmer, and the owner of Portarlington Mussel Tours . While Lance has been involved in the fishing industry for 30-plus years, the company’s tour boat only debuted in 2023.

    holding Portarlington mussels
    See how these plump and juicy bivalves are sustainably cultivated.

    It took more than three years to transform the former shark trawler into a dreamy, Hamptons-esque vessel, with little expense spared. Think muted green suede banquettes, white-washed walls, Breton-striped bench cushions, hardwood tables, bouquets of homegrown dahlias, and woollen blankets sourced from Waverley Mills, Australia’s oldest working textile mill. It’s intimate, too, welcoming 12 guests at most. And yet there’s nothing pretentious about the experience – just warm, down-to-earth Aussie hospitality.

    As we cruise out, we crack open a bottle of local bubbles and nibble on the most beautifully curated cheese platter, adorned with seashells and grey saltbush picked from the water’s edge that very morning. Australasian gannets soar overhead, and I’m told it’s not uncommon for guests to spot the odd seal, pod of dolphins, or even the occasional little penguin.

    The sustainable secret behind Victoria’s best mussels

    blue mussels off Portarlington
    Blue mussels sourced just off Portarlington.

    Connie and Lance both extol the virtues of mussels. They’re delicious. A lean source of protein and packed with omega-3 fatty acids, vitamin B12, iron, selenium, and zinc. They’re cooked in a flash (Connie steams our fresh harvest with cider and onion jam). And they’re also widely regarded as one of the most sustainable foods in the world.

    Portarlington mussels with lemon and chilli
    Mussels served with lemon and chilli.

    “Aquaculture is [often] seen as destructive, so a lot of our guests are really surprised about how environmentally friendly and sustainable our industry is,” Lance says. “[Our mussels] would filter 1.4 billion litres of water a day,” he adds, explaining how mussels remove excess nitrogen and phosphorus from the water. “And through biomineralisation, we lock carbon into mussel shells.”

    a hand holding a Portarlington mussel
    Mussels are a sustainable food.

    Despite their glowing list of accolades, these molluscs have long been seen as the oysters’ poorer cousins. “It was a really slow start,” explains Lance, who says that in the early days of his career, “you could not sell mussels in Victoria”.

    But word has slowly caught on. Chefs as globally acclaimed as Attica’s Ben Shewry and even René Redzepi of Noma, Denmark, have travelled to these very waters just to try the shellfish at the source, sharing only the highest praise, and using Lance’s mussels in their restaurants.

    guests sampling Portarlington mussels onboard
    Sampling the goods onboard. (Image: Visit Victoria/Hannyn Shiggins)

    According to Lance there’s one obvious reason why the cool depths of Portarlington outshine other locations for mussel farming. “The water quality is second to none,” he says, noting how other regions are frequently rocked by harvest closures due to poor water quality. “We grow, without a doubt, some of the best shellfish in the world.” And with Lance’s bold claims backed up by some of the industry’s greatest names, perhaps it won’t be much longer until more Aussies uncover the appeal of Portarlington’s mussels.