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Friday’s Cold Moon is your last chance to see a supermoon in 2025 

Eleanor EdströmBy Eleanor Edström
On 5 December, a spectacular ‘Cold Moon’ will close out this year’s supermoon trilogy with a bang.

Australian skies have been shamelessly showing off this year. We’ve had meteor showers Eta Aquariids and the Perseids sprinkling sparks across the sky, seen a striking strawberry moon and witnessed our first blood moon since 2022. But galaxy gazers and photographers have more to look forward to before we tick over into the new year. 

The Cold Moon will loom large and luminous on Friday, 5 December. Following the Harvest Moon in October and the Beaver Moon in November, it marks the third and final supermoon of the year.  

What is a supermoon?

According to NASA , a supermoon occurs when a full moon reaches its closest point to Earth along its elliptical orbit. There are roughly 12 full moons each year, but only a select few draw close enough to qualify as ‘super’. When they do, they can appear up to 14 per cent larger and 30 per cent brighter than usual – a breathtaking visual illusion that has skywatchers in awe. 

When to see the Cold Moon on 5 December  

supermoon above ocean
Look East to catch the Cold Moon on 5 December. (Image: Getty/Gergo Rugli)

While it may be visible earlier, the best time to catch the Cold Moon is a little after sunset, when the ‘moon illusion’ is at its most dramatic. Here are the respective sunset and moonrise times for each capital city in Australia: 

Sydney – 7:52pm – 8:35pm AEDT  

Melbourne – 8:30pm – 9:16pm AEDT 

Brisbane – 6:32pm – 7:07pm AEST 

Perth – 7:11pm – 7:57pm AWST 

Adelaide – 8:17pm – 9:02pm ACDT 

Hobart – 8:36pm – 9:28pm AEDT 

Darwin – 7:01pm – 7:31pm ACST 

Canberra – 8:06pm – 8:49pm AEDT 

How to see it

december supermoon
The Cold Moon will rise on the eastern horizon. (Image: Pexels/Oscar Sánchez)

You won’t need any fancy equipment – supermoons are nature’s way of offering a zoomed-in lunar study to anyone with functioning eyesight. That being said, binoculars or a telescope will reveal craters and maria (large, dark basaltic plains) in sharper detail, ideal for those seeking to soak up the Moon’s geological drama. 

Quick tips for viewing the December supermoon in Australia

  • Find a location with a clear, unobstructed view of the eastern horizon 
  • Just after sunset is when the moon appears largest and brightest 
  • Turn down the exposure and brightness on your phone camera to avoid fuzzy, blown-out white photos of the moon
  • Check the weather forecast before heading to your viewing spot 

Why is it called a Cold Moon?

cold moon
The Cold Moon marks the arrival of the coldest months in the northern hemisphere. (Image: Pexels/David Kanigan)

In the northern hemisphere, the December supermoon is nicknamed the Cold Moon as it signals the arrival of winter’s chill and the year’s longest, darkest nights. Down under in Australia, of course, it does the opposite – ushering out the cool weather and heralding summer’s peak. 

Celestial events to look forward to in 2026

Worried about missing the December Cold Moon? No need for lunar FOMO. Another splendid supermoon will grace our skies on 3 January 2026, with two more following on 24 November and 23 December 2026. 

Aussies can also mark the calendar for a total lunar eclipse in March, the Eta Aquariid meteor shower in May and a close rendezvous of Venus and Jupiter in June.  

Eleanor Edström
Eleanor Edström is Australian Traveller’s Associate Editor. Previously a staff writer at Signature Luxury Travel & Style and Vacations & Travel magazines, she's a curious wordsmith with a penchant for conservation, adventure, the arts and design. She discovered her knack for storytelling much earlier, however – penning mermaid sagas in glitter ink at age seven. Proof that her spelling has since improved, she holds an honours degree in English and philosophy, and a French diploma from the University of Sydney. Off duty, you’ll find her pirouetting between Pilates and ballet classes, or testing her friends’ patience with increasingly obscure vocabulary.
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This luxe trawler tour is redefining Victoria’s seafood experience

    Chloe CannBy Chloe Cann
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    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.