What’s not to love about summer? Warm sunshine, beach days, ice cream, and spending quality time with loved ones. Plus it comes with the added bonus of a reset: a fresh new year to reflect on the things you’ve achieved, and refocus on what lies ahead. We caught up with some of our colleagues from across Morris Group to find out what they love about summer and what they have their sights set on for the year ahead.
Elena Statie
Guest Services Agent
Ardo, QLD
What’s your summer read?
At the moment, I’m reading No Bad Parts by Richard C. Schwartz, and I really like its positive and compassionate way of understanding ourselves. It’s interesting without feeling too heavy. When summer comes though, I usually switch to podcasts. I enjoy listening to psychology and self-development topics, as well as personal stories, because they feel effortless and fit perfectly with relaxing, travelling, or spending time outdoors.
What’s your current binge or your favourite TV series of 2025?
One of my favourite TV series has been Outlander. I was completely hooked! I love the mix of history, romance, and adventure, and the storytelling really pulls you in.
What’s your go-to ice cream flavour?
My go-to ice cream combo is usually coconut and mango when I want something fresh and summery. But if I’m in the mood for something more gourmet, I’ll go for brownie ice cream – so yummy!
What’s your favourite summer thirst-quenching beverage?
During summer, I usually crave something fresh and fruity. When I’m out with friends, I love having a lychee margarita. It’s refreshing, slightly sweet, and feels very summery.
Where’s your favourite summer holiday destination?
For my ideal summer holiday, I love a mix of nature and new experiences. I really enjoy mountains, hills, hiking, and waterfalls. But I also love discovering new places, cultures, and local food. For me, the perfect trip combines beautiful landscapes with cultural experiences and great cuisine.
What was your highlight of 2025?
My highlight of 2025 was a mix of personal and professional growth. I also went to Egypt, which was amazing for the history and culture. Seeing the pyramids and exploring ancient temples was unforgettable, and I loved trying all the local dishes. The food was incredible! It was fascinating to experience a culture so different from my own while still enjoying moments in nature along the Nile.
What’s the thing you’re looking forward to most in 2026?
In 2026, I’m really excited to keep growing at work and pushing myself a bit more, while also staying active and consistent at the gym. Outside of work, I’d love to finally make it to New Zealand. Exploring the mountains, hiking through incredible landscapes, and chasing waterfalls has been a dream of mine for a long time.
What’s something you’d like to achieve at work in 2026?
This year, I’d like to take on more responsibility at work and continue developing my skills in guest service and hotel operations.
Digby Bloom
Bartender & Waiter
Half Moon, VIC
What’s your summer read?
I love reading Anthony Bourdain’s books when I’m on the beach or at home in bed. I love his passion of food and his style of writing.
What’s your current binge or your favourite TV series of 2025?
I just finished Stranger Things. I love the storyline and feel like I have almost grown up with the characters.
What’s your go-to ice cream flavour?
It’s a tie between salted caramel and mint choc chip. If I had to choose one though, it was be salted caramel by slim margins.
What’s your favourite summer thirst-quenching beverage?
A cold Asahi always hits the spot.
Where’s your favourite summer holiday destination?
I love Port Douglas. It has great beaches and I really enjoy going fishing when I am there. The backpackers, Dougies, is a great place to drink as well.
What was your highlight of 2025?
The highlight of my year was going away to Thailand. I had never been there and the food, culture, people and landscape was absolutely unreal. Definitely going back!
What’s the thing you’re looking forward to most in 2026?
I am starting a new university degree in March which I am very excited to get underway. It’s a degree much more tailored to what I’m interested in so I’m eager to get started.
What’s something you’d like to achieve at work in 2026?
I would like to get good marks and be super involved in my new degree. I would also like tobecome a supervisor or take on more responsibilities at Half Moon.
Kimel Pillay
Accountant
Morris Escapes, VIC
What’s your summer read?
I started reading an eight-book series called Zodiac Academy. It is as cringe as it sounds but I’m so addicted to it. It’s basically a cross between Harry Potter and Gossip Girl and its perfect for when you want to switch your brain off.
What’s your current binge or your favourite TV series of 2025?
Currently binging Breaking Bad for the first time. It only took me 17 years to watch it but I finally started it over the summer break, and I completely understand the hype! The storyline is great, it’s perfectly paced, and the characters and performances are done so well. It’s also surprisingly so funny without trying to be.
What’s your go-to ice cream flavour?
A very strong, rich and bitter matcha ice cream. The colour and quality of the matcha is extremely important.
What’s your favourite summer thirst-quenching beverage?
An extra dirty gin martini with extra olives in a rooftop bar. The rooftop is actually the most important ingredient for a perfect gin martini.
Where’s your favourite summer holiday destination?
Cape Town, South Africa. I’m originally from South Africa, so it’ll always have a special place in my heart. But beyond that, it’s just an unreal city with beaches, mountains, wildlife, wineries and some of the best food you’ll ever have.
What was your highlight of 2025?
My highlight of 2025 was turning 30 and spending it in South Africa with my best friends. Going back after 10 years was incredibly special, especially getting to share where I’m from with two people I’m so close to. Seeing my home country again through the eyes of a tourist, it reminded me just how beautiful it really is.
What’s the thing you’re looking forward to most in 2026?
Joining a run club and getting into running! Ever since turning 30, it feels inevitable that a marathon is in my future, downloading Strava is also on the vision board.
What’s something you’d like to achieve at work in 2026?
Finally starting my CPA and officially saying goodbye to my social life. It’s something I’ve wanted to do for a while, and while it’ll take a big-time commitment, it feels like the right move for my career and future opportunities.
Alex Rosano
Helpdesk Team Leader
Morris Technology, VIC
What’s your summer read?
The latest tech news.
What’s your current binge or your favourite TV series of 2025?
I’m currently binging Bones.
What’s your go-to ice cream flavour?
Chocolate.
What’s your favourite summer thirst-quenching beverage?
Water, hahaha.
Where’s your favourite summer holiday destination?
Movie World is pretty great.
What was your highlight of 2025?
Making it through another year.
What’s the thing you’re looking forward to most in 2026?
My daughter being born.
What’s something you’d like to achieve at work in 2026?
Finishing all of our projects and continuing to provide excellent support to our team and customers.
The Ville and Ardo are offering special accommodation rates to all Morris Group staff wanting to stay between January and March, 2026. Here’s all the information you need:
Stay dates:
1 January to 31 March, 2026
Rates:
THE VILLE RESORT-CASINO
ARDO
How to book:
Terms & Conditions:
Blackout Dates:
Across Morris Group venues our teams are getting ready for a big summer with celebrations for Christmas and the New Year about to kick off the season, and a huge calendar of live music and food-focussed events planned to keep guests coming back for more.
We spoke to some key people across our venues to get a preview of what people can expect this summer.
Portsea Hotel
Summer on the Mornington Peninsula is all about time spent at Portsea Hotel, and this year the team has a few new tricks up their sleeve.
“Summer is definitely the busiest time of year at Portsea Hotel,” Senior General Manager Jeff John said.
“As soon as one summer is complete, we start working to make the next one bigger and better.
“Guests can look forward to a new cocktail menu as well as a summer food menu, still with all the old favourites, but with some exciting new options as well.”
The iconic Summer Series is back with an exciting new line-up that kicks off on Christmas Eve Eve headlined by Piero, before Jake Webb takes over the decks to bring in the new year in true Portsea style.
The party continues in 2026 with more great live music including Golden Hour with DJ Levi, Spiderbait and Bodyjar, Salty Sunday Recovery Session with Andy Murphy, and the big Summer Series finale featuring Kate Ceberano, Diesel, and Ross Wilson.
“The upcoming Summer Series is one that the whole team are looking forward to. Working the live music events bring new challenges for the team but are also a fun experience,” Jeff said.
But it’s not just about the entertainment. Enter Shelley’s, the seafood pop-up running throughout January, and The Aperol Beach Club
“Off the back of the success of our Terasu pop-up last year, Shelly’s is a brand-new experience in the Bertrand Bar,” Jeff said.
“Guests can expect a feast of seafood with the beautiful bay as a backdrop. Oysters, flounder and crayfish are all on the menu and ready to be paired with a glass of bubbles or a cocktail.
“We’re also looking forward to our pop-up Aperol Beach Club that will be full of sand, sun and lots of spritzes.”
Beechmont Estate
The festive season has arrived at Beechmont Estate, and the team is pulling out all stops to deliver guests a truly special Christmas and New Year.
Festivities get underway with an indulgent long lunch at The Paddock overlooking the rolling green pastures of the estate.
“Christmas is pretty magical here in the Scenic Rim,” General Manager Sam Holman said.
“Although the perception of a farm-stay in summer lends itself to hot and sweaty days, it’s actually quite cool and breezy given we sit at 600m above sea level.
“The large Christmas tree will be up near the fireplace, and we’ll have presents underneath for each staying guest with us on Christmas morning. Carols will be on over the speakers for breakfast.
“We have around 60 people with us for our Christmas Day Lunch. They can expect a festive approach to two-hatted cooking with elevated turkey & cranberry toast, grilled Mooloolaba king prawns, wagyu, and Bailey’s mousse to finish. I might even make an appearance and float around the floor in a Santa suit (unconfirmed).”
Celebrations continue on New Year’s Eve with a signature Beechmont degustation.
“Our Executive Chef Josh Childs has curated an epic seven-course degustation to bring in the New Year,” Sam said.
“With a bottle of Champagne for each table to celebrate, followed by oyster cracker, lobster, fish, beef and summer mangoes to finish, it promises to be one fancy affair.“We’ll also do massive sparklers on the front terrace for guests and kids at 9pm for an early celebration to bring in the new year.”
Sam said he and the team were looking forward to creating some lasting memories this festive season.
“It’s hard to be in a bad mood come festive season. The joy on people’s faces as they come to visit us and the chance to holiday with family is what makes this time of year special,” he said.
“Whether its work Christmas parties, or family holidays, people are celebrating something. It’s lovely to think that people want to spend such a special time of year with us.
“For us, the break in routine from ordinary operations allows for some extra personality and some fun. Whether it’s decorations, the Christmas tree, holly on the fireplace, or Christmas bon bons, the novelty of working these festive events makes the service fun.”
CBCo Brewing
The team at CBCo Brewing are rolling out some exciting promotions to get people enjoying some time in our breweries, and enjoying refreshing CBCo brews all summer long. Head of Marketing Brent Mortimer took us through what’s happening.
The prawn burger winning the award for Australia’s #1 burger has been a huge success story for CBCo Port Melbourne in 2025. Was that part of the thinking around this limited edition burger you have for summer? What can we expect from this one?
Since Chef Jon won Australia’s best burger (and thus obviously the best burger chef) we have gone from selling around 50 prawn burgers a month to over 750 a month on average. In light of this newfound appreciation of the CBCo burger range we implemented a burger of the month paired with a beer of the month. Basically a limited time only burger and beer that punters can only get in that given month. We are seeing sales of these grow week on week as punters look forward to the next zany burger out of Jon’s kitchen. This month is the jolly gobbler – think xmas in a burger (as well as some deep fried cheese!).
You have a few in venue promotions happening – the electric bikes and the Hazy Daze scratchie. What was the thinking behind those promotions? Can you tell us more about them?
We are always looking for ways to improve our offer to our Port Melbourne punters. We kicked off an in-venue feedback form to assess what we could improve with an incentive of a chance to win a Goldy mini fridge filled with CBCo Goldy. We had over 300 entrants! Following the success of that we are now doing an in-venue giveaway of a very cool CBCo electric bike. The purpose of this is to grow our social engagement and following, with the aim of converting those followers into fans and thus CBCo consumers.
From a trade perspective we are running two promos. One for retail and one for on premise. The retail mechanic is simple: buy two four-packs and receive a very cool custom Hazy XPA trucker cap. On premise is a little bit different. In this instance the mechanic is buy a jug of Hazy and receive a scratchie. The punter is then faced with two choices – a low risk, low reward panel or a high risk, high reward. Both of these low cost mechanics unlock purchases through consumers need for a freebie and the punters love of a gamble!
Twilight hours are back at Margaret River, what’s it all about? What can guests expect? Anything new this time?
After much feedback the Friday night extended hours are back at MRV – giving consumers a few more hours to hit that short range. Over time we will look to build this evening out to include more reasons to stay and pay. Not giving too much away at this stage but Margaret River might be the new spot to enjoy a beer, a hit, and even a movie.
The Ville Resort-Casino
There’s no denying that The Ville precinct earns its reputation as the region’s premier destination for entertainment over the festive season. This year is no exception. Multiple Christmas themed banquets, huge live music events, in-venue celebrations, the list goes on.
We caught up with Events Operations Manager Cameron Campbell to find out what it’s like working on the ground for the events, and what goes into making the magic happen.
The precinct has some pretty large-scale events happening for Christmas and New Year. How many staff roughly work at these events in the lead-up and during the events?
Christmas day will see us host 400 guests in The Pavilion for a massive buffet and beverage package. We will have roughly 26-30 staff on that day to service all food and beverage requirements.
NYE will be even bigger with a Townsville Fire home game at TECC, NYE on the Lawn and a VIP two-course dinner. I expect to have almost 100 staff on that night and a fair few of them will be jumping between events to help service them when required. Overall, it’s one of the busiest periods for events.
As the Event Operations Manager, you basically have to be across all aspects of these events. How do you keep track of everything? How long in advance do you start working on them?
All these events are very crazy. Keeping track of everything does get difficult however having lists of requirements and double checking them is super important. I also like to consistently check in with the sales and marketing team to make sure I haven’t missed any details. Some of these events have been in the works since October with sponsorships and beverage orders, which is wild considering how many events are yet to happen between October and NYE.
Christmas Day Lunch in The Pavilion is a huge event. What goes into making it run smoothly on the day? What do your team do to make it really special for the guests?
Christmas Day is a massive and very important event for us, a day where the guest experience is especially pertinent. We are lucky we get a little “tester” event at the start of December with Giant Christmas Party which is a very similar style event. This is good to see where improvements can be made but more importantly its good for the staff to get a feel for that style of event so they can execute to a higher standard come Christmas day.
I really like to emphasise to the staff on Christmas Day that for the guests this may be a family catch up, reunion or special time with family that only happens once a year. The importance is then on us to ensure the service is seamless and guests aren’t having to worrying about chasing drinks, food etc and can really focus on their time spent with their loved ones.
NYE on the Lawns is a totally different event. What are some of the challenges with this kind of event and how do you deal with them?
NYE is a very different event, anyone who has worked in F&B on NYE will tell you there is no other night like it throughout the year. As we all know, a lot of guests have intentions of having a very big night and a big focus for us as a precinct is to ensure guests have a fun but safe night. This is a major focus for us starting with staff ensuring RSA is enforced right through to the onsite security and medical team. Having duty managers from my team assigned to all aspects of the event is critical to ensure we have fast reaction times when needed but to also maintain control and ensure a smooth experience throughout the night.
What’s it like for you personally working on the ground on event day when it’s such a big event like this? It must be stressful at times. Do you ever get a chance to pause, soak in the atmosphere and enjoy it?
It’s honestly one of the quickest nights throughout the year. From the time doors open to the NY countdown feels like an hour. I’m usually bouncing around between all my duty managers ensuring there aren’t any issues throughout the night. Part of this comes from identifying areas of potential concern ahead of time so we can reaction and fix issues before they really start to affect the event. Yes, I always try to stop and take it all in however this usually happen once all guests have left and the team get to look back at the night and see how well we all did. Having the ability to feel the pressure on NYE is a great experience (maybe not in the moment) and I do truly love the thrill of crazy event days. Call me crazy but I have the most fun on the ground during big days like NYE.
Milos Kostadinov
General Manager – Customer Assurance
The Ville Resort-Casino
I joined The Ville team in 2002 when I followed my then girlfriend (now wife) up to Townsville from Brisbane after she got a job with Child Safety here. I’d been a casino dealer at Treasury Casino, so I applied for a job in table games here.Through my 23 years at the property, I’ve worked as a dealer, a supervisor, Pit Manager, Gaming Area Manager in both table games and electronic gaming, Table Games Manager, Casino Operations Manager, Financial Crime Manager, and my current role as General Manager of Customer Assurance.
As the General Manager of Customer Assurance, I look after the Financial Crime, Safer Gaming, and Cashier Cage teams. So, my job is to make sure the business is always compliant with federal regulations around anti-money laundering and counter-terrorism financing, as well as meeting all our obligations for safer gambling and harm minimisation.
Day-to-day that means driving compliance, shaping policies that work operationally for the frontline team, and working closely with the relevant regulators, and supporting and guiding my teams.In this role, you need to have a good grasp of all the relevant legislation and rules, as well as an ability to analyse risks, interpret data, and solve problems. Customer Assurance is a relatively new team, so a lot of my focus is about building, coaching, and supporting the new team through a huge shift in the business.
My experience working here has allowed me to continually challenge myself. Over time I have been able to build a career that I am proud of. Starting in table games, which to this day was one of the most fun jobs I’ve ever had, to my current role I’ve gained a deep knowledge of the casino industry and made strong professional relationships.
I’ve developed lifelong relationships with team members at The Ville and had experiences that have not only shaped me professionally but shaped my personal life as well.
At Morris Group we’re lucky to have a diverse workforce with talented people from all over the world working together to deliver exceptional experiences every day.
This month we caught up with some of our colleagues from across the businesses who take us on a tour of their home towns, and share a bit about their history and cultures.
Kostantinos Marko
Venue Manager – Ardo Rooftop
Ardo, QLD
My name is Konstantinos Marko, and I am from Athens, Greece. Athens is in the southeastern Greece, within the province of Attica. I grew up in the western suburbs of Athens in a community called Peristeri which is located under the mountain of Aigaleo.
In my eyes, Athens is the city of comfort, and we all take pride in being Athenians. In the centre of the city, we have the Acropolis which was build 2,500 years ago and has been standing as the gem of the city. What makes Athens so special is the ancient ruins of temples and museums that can be found everywhere, but also the fact that city has really grown around those landmarks. Athens is known for vibrant nightlife and for the lifestyle it presents. We are known for our food, coffee, loud plate-breaking, conversations, and parties. From fine dining to simple taverns, the city never sleeps. There is always something to do anywhere in Athens.
I left Athens for the first time when I was 19. I have spent most of my summers on various Greek islands, but I would always go back in winter. When I was 23, I met my partner Melia, who is from Magnetic Island. She’s the reason I decided to leave Greece and move to Australia. I have now been in Australia for almost three years, and I can easily say I am having the best time of my life. I try to visit Greece once a year for about a month. I am the only one in my family that has moved this far away, so it’s very important to me to see my parents and brother and try and keep up with their lives.
When I think about Greece and Athens, the first thing that comes to mind is that, even though the city has 4 million people, every neighbourhood and community feels like a little village. When I was a child, I remember my parents used to take me to play around the church with my mates. There they would meet with other parents, and they would sit and have a drink while we played for hours. I always knew that if anything ever happened to me, the community would be there to help. It almost feels like you are raised by the community and not just your family. It’s the collectiveness that really stuck with me and it has really shaped who I am today.
I think the most beautiful thing about Greek culture is the mix of ancient Greek philosophy, mythology but also Christian orthodoxy that you see in all people. From a really young age, we get taught everything about the big philosophers of the past and how the language was developed. We learn all about the ancient stories and the 12 gods that the Greeks used to believe. But we also attend church every Sunday and have special celebrations for saints, Christmas, and Easter. The most iconic celebration that comes to my mind is the Holy Mary Day on 15 August. You see whole cities, islands, and villages coming together, attending church early in the morning, and then carrying a three-day celebration full of dancing and good food. What stands out a lot during those celebrations is the traditional music and dancing. Every island and every village has their own styles of songs, but we all know them to an extent, and we are very proud to display our traditional dancing with every chance we get.
For many years, Greece was a very poor country and for that reason food became such a cultural thing. When families used to work all day, the only time that everyone would sit together was at dinner. Eating together became a sacred tradition. As I mentioned earlier, Athens is the city of comfort, and I would say it’s the same for Greek food. We focused on the freshness of the ingredients and the simplicity of the meal. There are two Greek words that always come to mind when I am talking about our cuisine: meraki and philoxenia. Meraki stands for taking your time and doing things with care and love, because that’s what makes everything special. Philoxenia translates to ‘hospitality’. However, the word has a much deeper meaning. It’s about opening your home to strangers, having a simple, homemade meal that warms your heart, because at the end of the day, it’s all about being kind to strangers. My favourite dish would the kleftiko. It’s a slow-roast lamb shoulder cooked with parchment with potatoes, vegetables and lots of feta.
Something very interesting about Athens is that the first ever Olympics were held there, and the arena is still standing and open for everyone to visit. Also, the museum of Plato is free of entry for everyone to see where the philosopher used to live. If there is an island that people don’t really know about but it’s a great location, that would be Ikaria. The island is known for its longevity and its red wine. People still use ancient techniques to make wines – techniques that are over 2,000 years old! Visit the island in August and don’t miss the Ikarian carnival where you will see 500 people dancing in a circle. Just be mindful, the water is freezing!
Naomi Baird
Marketing Manager
Morris Hospitality, VIC
I grew up in a few countries, but the place I spent the longest is Killyleagh, a small harbour village on the Strangford Lough in County Down, Northern Ireland. My mum still lives there, so it is very much home.My country is known for the beautiful scenery, beaches, food and of course, great pubs. My hometown is small, home to only a few thousand people, but all the above are prominent in my village.
I lived in Killyleagh since I was 14, then moved away to Liverpool when I was 18 for university buttravelled back home every month or so. After university I spent nearly a year at home during Covidand then moved to London at the end of 2020 for work. I love most things about my country: the people, culture and scenery. What I loved most about living in Killyleagh is the tranquillity of it. You wake up to views of the lough, walk down small roads, stopping having a chat to everyone you pass. It is a very different way of life to the city.
Killyleagh is the birthplace of Sir Hans Sloan – the inventor of Chocolate, who later sold the recipe to Cadbury’s. It has the oldest and only castle in Ireland that people still reside in, and a 10-minute drive to Downpatrick will take you to the burial place of St Patrick.
Religion plays a major role in Irish and Northern Irish culture although, unfortunately not always in positive ways. Ireland has a complicated, deeply rooted history of cultural divide, which has helped build very strong communities but also left a divided country. The history is extremely interesting. I would really recommend that people read a little about it if they have time.
Music is the heart of Ireland. It’s probably the one thing we can all agree on. Walk into almost any pub and you will find live trad bands playing folk music. These gatherings are called ‘sessions’.
Similarly, food and pub culture are what bring Irish people together. I love the cuisine, though it is extremely simple. Mainly meat and veg (especially potatoes) all with very little seasoning. Most Irish people find a smidge of cracked black pepper to be too spicy. My favourite dish is called colcannon: mashed potato mixed with braised cabbage and fried in plenty of good ole’ Irish butter to make it crispy, almost like a giant hash brown. In the north, we take inspiration from the English bubble and squeak and add thick carvery ham or bacon to the dish. I can’t forget to mention Guinness, the world’s most famous stout. Unfortunately, I am yet to get a Guinness like home here in Melbourne, but the search continues!
The scenery here is just as beautiful as Ireland but you have better beaches, and of course muchmuch better weather. I moved during Ireland’s winter into Australia’s summer which was absolutebliss. I love the coffee culture here and the pub food is bloody good. I’d say the café trend is only starting in Ireland now.
I think everyone should try to travel to Ireland if they get the chance, the weather might not be thebest but it is a really beautiful place. If you are heading north, base yourself around Strangford Lough (close to where I am from) for walks, wildlife and castles, then continue to the Mourne Mountains or along the Causeway Coast. If you are going south or west, Kerry, Dingle and Galway are stunning and full of music, scenery and that lovely Irish welcome.
Billy Zou
Sales Manager – Greater China
Nautilus Aviation, QLD
I’m originally from China, and my hometown is Shenzhen, located in the southern part of Guangdong Province right next to Hong Kong. It’s one of China’s southernmost major cities and a place that shaped my early life and aspirations.I spent over a decade living in Shenzhen, a city that shaped my early career and worldview. After two years working in textile export, I made a bold decision. I borrowed money from my parents and moved to Sydney in 1990 to pursue my long-held dream of studying abroad. That journey led me to the University of Technology Sydney, where I enrolled in an MBA program and began a new chapter of growth and discovery. In the early years, I returned to Shenzhen every five years, but now, thanks to my work in tourism and aviation, I visit more often.
Arriving in Australia as a young man in the early 1990s, I was immediately struck by the differences in communication and social interaction. Australians were more direct and open, while I came from a culture that valued subtlety, respect, and quiet politeness. Even our food habits diverged. Western-style breakfasts and cold meals were common here, whereas I was used to steaming bowls of porridge and freshly steamed buns. The language and humour took time to adjust to, but I embraced the challenge.
Shenzhen is a vibrant, modern metropolis that transformed from a small fishing village into a global hub for technology and innovation in just a few decades. It was China’s first Special Economic Zone and is often called the Hardware Silicon Valley, because it’s home to tech giants like Huawei, Tencent, and DJI. The key industries there include high-tech manufacturing, financial services, creative arts, and e-commerce. Some of the notable landmarks include the Ping An Finance Center, Shenzhen Bay Park, Window of the World theme park, Dafen Oil Painting Village, and the Shenzhen Museum.
What makes Shenzhen truly special is its spirit of inclusiveness and innovation. As a city of migrants, it blends cultures from across China, creating a unique urban character. What I love most is its rhythm and sense of opportunity. No matter where you’re from, if you’re willing to work hard, you can carve out your own path there.
Shenzhen’s culture is a fusion of Cantonese, Hakka, and Chaoshan traditions, with influences from all over China. Traditional festivals like Lunar New Year and Mid-Autumn Festival remain important, and local heritage such as the Fish Lantern Dance is actively preserved. Art thrives in places like OCT-LOFT Creative Park and Artron Art Museum, which contain both modern and traditional works. Music and dance are central to festive celebrations. While Shenzhen is largely secular, it is home to communities practicing Buddhism, Taoism, and Christianity.
Food is deeply rooted in Chinese culture. Shenzhen’s cuisine is mainly Cantonese – light, fresh, and focused on the natural flavour of ingredients. Signature dishes include dim sum, roast goose, Shajing oysters, Guangming pigeon, and Chaoshan beef hotpot. Personally, I adore the morning tea tradition: a pot of tea paired with bamboo steamers of dim sum. It’s a refined yet comforting ritual that brings people together.
Shenzhen is a fantastic travel destination. Located just across the border from Hong Kong, Shenzhen offers a rich blend of modern and traditional experiences. I always recommend a stroll through Shenzhen Bay Park, a visit to Dafen Oil Painting Village, or a day at Window of the World, where global cultures come alive in miniature.My second hometown Cairns is also very special to me. I first visited in 2005 and instantly felt a deep connection here. It reminded me of Shenzhen in the 1980s: a small coastal city with a relaxed pace and a close relationship with nature. I could ride my bike in shorts and sandals, and life felt simple again.
While Shenzhen has grown into a global metropolis, my childhood memories have faded into its skyline. Cairns became my Australian hometown, and I’ve now lived here for 20 years, working in the tourism industry. It’s a place that offers peace, purpose, and a sense of belonging. I hope Cairns continues to thrive, and I warmly invite everyone to visit both my Chinese hometown of Shenzhen and my Australian home of Cairns—to experience the contrast, the connection, and the beauty of both worlds.
Leaders from across the non-profit sector are embarking on an eight-month program aimed at helping them manage the demands, pressures, and complexities of working to solve some of society’s biggest problems.
Morris Family Foundation has provided funding support for non-profit CEOs from The Regenerative Leader Program to take part in an innovative, sector-leading program called Inner Work for Outer Action.
So far, it’s helped participants not only reduce burnout but also develop new ways of seeing old problems and rethink the ways they work to achieve long-term impact.
The foundation’s funding will support 12 non-profit CEOs each year for the next three years to build their capacity as individuals and as a sector to help create long-term, systemic change.
Applications for the next cohort open soon. For more information and to register, visit the program website.
For more than 20 years, Ganbina has been changing the lives of young people with programs like Jobs4U2, the country’s most successful Aboriginal and Torres Strait Islander school-to-work transition program.
The recent release of their new 50-year vision keeps their eyes firmly on the future, empowering young people with the skills they need to reach their full potential.
We caught up with Ganbina’s CEO Anthony Cavanagh to find out more about their work, and how Morris Family Foundation support is helping them make their vision a reality.
Ganbina CEO Anthony Cavanagh
You’ve just released Ganbina’s 50-year vision. Can you tell us a bit about it and what it aims to achieve?
At Ganbina, we envision a future where Aboriginal and Torres Strait Islander young people are empowered to thrive culturally, socially, and economically. We focus on helping young people live, love, learn and leave a legacy, by supporting them through education, training, and employment pathways.
Over the next five years, we have a few key goals. Some of those include expanding nationally to bring our successful programs to 19 communities across Australia; we’re aiming to achieve an 80 per cent transition rate for our young people going from school to meaningful employment; and we have some new initiatives being introduced such as an Employment Academy and Alumni Ambassador Program. The vision is bold, practical, and deeply rooted in community empowerment and long-term change.
What drives you personally to do the work that you do?
I’m driven by the opportunity to help young people avoid the paths I saw growing up – poverty, violence, and missed potential. Education gave me a way forward, and I want others to have that same chance. Every day, I’m motivated by the 300+ kids who are Shepparton based that we support annually, knowing Ganbina gives them hope, structure, and opportunity. Seeing them thrive, graduate, find work, and lead is what fuels me. I believe in their potential, and I’m committed to building a future where economic prosperity is the truly achieved.
Out of all the things Ganbina has achieved so far, what outcomes are you the proudest of?
In my 12 years as CEO of Ganbina, I’m deeply proud of the transformative impact we continue to make in the lives of Aboriginal and Torres Strait Islander children and youth. This year has been a powerful reflection of our growth – not just in reach, but in depth. We’ve expanded into new regions, forged strong partnerships, and strengthened our core programs in education, training, and life skills.
Our Youth Leadership Program continues to inspire future changemakers, while initiatives like the Driver Skills and Accelerated Learning programs are helping young people build confidence and independence. We’re also laying the foundation for the future through our Alumni Program and Employment Academy, creating tailored pathways into meaningful careers and reconnecting with those who are now leading in their fields.
Ganbina and Morris Family Foundation have had a long relationship. How has the support from the foundation helped Ganbina get to where it is today as an organisation?
Morris Family Foundation has been a cornerstone in Ganbina’s expansion journey. Our relationship began with an in-person meeting in 2015 and since then, Hayley Morris and her family have been unwavering champions of our work. Their belief in our mission – especially through sole funding of our third pilot model in Townsville – allowed us to expand into Queensland and refine our approach. Their support has gone beyond financial; it’s been deeply personal and strategic. They’ve helped us build credibility, scale our programs, and stay focused on our purpose. Today, with over 2,000 young people supported, their early backing has proven transformational.
What kind of role does the foundation play in helping you achieve the 50-year vision?
Morris Family Foundation plays a visionary role in helping us realise our 50-year goal: to create generational change through self-determination and opportunity. Their support has enabled us to test and grow our model in new communities, proving its adaptability and impact. Hayley and her family have been more than funders – they’ve been thought partners, advocates, and believers in our long-term vision. Their commitment to systemic change aligns perfectly with ours, and their continued involvement ensures we can keep pushing boundaries, reaching more youth, and building a future where Aboriginal and Torres Strait Islander success is not the exception, but the norm.
Ayurveda, which literally translates to ‘The Science of Life’, originated in India more than 3,000 years ago. It is a holistic practice which focuses on preventative health by offering diet, lifestyle, and herbal suggestions to live a healthy life.
Ayurveda is a tried and tested science that is finally gaining the recognition it deserves in the west. With its increased popularity as more clinics open, practitioners are helping people to regain some power and knowledge over their own health and wellbeing as well as the option to study ayurveda through an advanced diploma accredited by the Australian Government since 2005.
I am at the tail end of studying the two-year diploma and I am loving incorporating its principles into my own life and my family’s, as well as helping others make changes which can make a big difference to their wellbeing both mentally and physically.
I have always believed that prevention is better than cure and I know that what we put in our bodies makes a big difference to how we feel. I am not just referring to food in this instance either. I refer to the types of activities we engage in as well. I don’t need to tell you that watching a violent tv show late into the night at the same time as mindlessly eating and drinking is not going to make you feel your best in the morning. Ayurveda goes a step further though, and works out what foods exactly are going to suit your unique body type and what types of activities and actions can make us feel out of balance compared to those which will support and nourish us.
As an Ayurvedic practitioner I would first do a consultation to work out what body type you have been born with. This is determined by taking into consideration everything from your emotional tendencies, physical characteristics, natural body shape, reactions under stress, and more. Once your body type is determined we can then look at any imbalances that are going on in your body and mind whilst doing a detailed analysis of your diet, eating habits, lifestyle, sleep, general mental and physical health.
As we age there is more of a tendency for us to go out of balance, so ayurveda looks at addressing these imbalances and returning you to your natural balanced state with diet, lifestyle, and herbal suggestions.
Without doing a proper consultation I cannot provide specific advice but I thought it would help to list some important ayurvedic pointers.
The health of the digestive system is key. If the digestive system is weakened then illness and imbalance will eventually arise. Toxicity can build up in the body causing daily lethargy, bloating, heaviness and eventually leading to more serious conditions.
Western medicine in 2007 with the launch of the Humane Microbiome Project (HMP) has proven scientifically what ayurveda has practiced for thousands of years that gut health is key for immunity, inflammation, metabolism, and even brain function.
So how do we navigate all the information out there? I am sure you have heard of all the diet fads – only eat protein, avoid carbs, sugar is bad, fat is bad, only eat grapefruits to lose weight, fasting is the key – the list goes on.
What I love about ayurveda is:
1) It has not changed over the years;
2) It is tailored specifically to you; and
3) Ayurveda looks at the root causes when it comes to issues occurring in the body and mind rather than just treating the symptoms.
Ayurveda also says that what may work for your neighbour quite possibly will not work for you. Your work colleague is trying fasting and its going great for them but for you if you fast it can be detrimental for your health. Ayurveda takes everyone’s individuality into consideration. Each of us are unique and depending on what is going on in our bodies at this moment and depending on what our body type is then ayurveda will make suggestions that are tailored specifically to you.
Without doing a personalised ayurvedic consultation I thought I would share some general ayurvedic pointers which you may like to consider:
1) Appetite: Only eat when you are hungry and have an appetite.
2) Water: Sip warm water when thirsty rather than cold water straight from the tap. Cold water will douse your digestive fire and cause sluggish digestion. Sipping warm water away from food intake can also help with weight loss and digesting toxicity. Too much water isn’t helpful either as it can reduce digestive capacity
3) Digestive capacity: Warm foods are easier to digest then cold food.
4) Exercise on an empty stomach. The best time is first thing in the morning but if that isn’t an option then allow two hours post food before exercising. Any sooner will interrupt the digestive process as energy will be directed to the limbs when you start exercising rather than staying in the stomach working on digesting the food you have just eaten.
5) Sleep and rise at a similar time each day.
6) Wind down routine: Less stimulation at night. Wind down routines are helpful such as a Yoga Nidra (body scan meditation – listen to my recorded version here: Yoga Nidra | Nikki Morris)
7) Daily tongue scraping: Invest in a tongue scraper. Buy from a chemist or health food store. Scraping your tongue first thing in the morning is good for oral hygiene, notice if there is a thick white coating when scrapping, if so it can be an indicator of toxicity present in your body which should be addressed
8) Incompatible foods: Dairy and fruit, fish and dairy, or pork and dairy are all examples of incompatible food combinations which will disturb the liver (main detox organ) and blood. If you are suffering from skin issues it is important to investigate if you are consuming incompatible food combos.
9) Nothing is “bad” in ayurveda. Any substances can be prescribed that you may believe is bad for you, however if used in the right context for the right body type it can be medicine.
10) Body mind connection: Finally, a reminder that the mind and body are connected! This is always underestimated. Look after your mind as much as you care for your body and vise versa. Meditation, breathing exercises, getting out in nature, feeling the sunshine on your skin, enjoying friends and family, making time to do your favourite things in life, and self care.
If you are interested in finding out more and delving deeper into ayurveda and how it can help you in your life please reach out for a personalised ayurvedic consultation. Email me at [email protected]
Do you constantly feel like you’re behind and never on top of things? Do you feel like you’ve got too many balls in the air and if you drop one, everything will come crumbling down? Do you hear yourself always answering ‘I’m so busy’ when someone asks how you are?
If you answered yes to any of these questions, you are certainly not alone.
We live in a VUCA world:
Living in this reality can leave us stressed, overwhelmed, and even burnt out.
Horizontal vs. Vertical Growth
Most people try to tackle overwhelm through horizontal development—learning new skills, using time management tools, creating rules, or delegating tasks. These solutions are important, but they often don’t touch the deeper root. Without inner change, we may find ourselves using the freed-up time just to take on more—leaving us just as busy as before.
This is where vertical development comes in. Vertical development is inner growth—a shift in how we make meaning of our experiences, and how we hold complexity, uncertainty, and even time itself.
The Vertical Lens on Time and Busyness
Our relationship with time changes as we grow vertically:
When we only see time as linear and productivity-driven, busyness becomes the default. Growth invites us to experiment with other ways of holding time—more cyclical, more spacious, more present.
Reflective Questions
To explore your own relationship with busyness, consider journaling on:
Growth is often uncomfortable—so if these questions stir something up, remember that’s a sign of movement. Lean into the discomfort gently; it’s where new awareness is born.
Balancing Growth with Nourishment
Inner growth doesn’t mean pushing ourselves relentlessly. It also means caring for ourselves as we stretch. Many of us were taught that self-care is selfish, but in truth, looking after ourselves is foundational for inner growth.
Here are some simple practices:
In summary: Busyness and overwhelm aren’t just productivity issues; they’re also developmental opportunities. They show us where our current meaning-making about time, success, and self may no longer serve us—and invite us to grow into new ways of being.
Erin Bridson
Beverage Operations Manager
Morris Hospitality
I started with Morris Hospitality in December 2022 as Bar Manager at The Albert Park Hotel. The opportunity presented itself when an old colleague and friend who was already working at the venue asked me if I was interested in the role and here we are! I quickly moved into the Assistant Venue Manager role and have had the pleasure of work in some other venues in the group during that time.
I’ve been in the hospitality industry since I was very young and have worked through many different facets of the industry in various roles: pubs, boutique brew bars, nightclubs, restaurants, functions and events. I also have a background in operations and logistics in the live music industry working on tours with some incredible artists like P!nk, Fleetwood Mac, Shania Twain, Peggy Gou, and Cher. But I could never really shake the call of hospitality, so even during this time I still worked in the industry helping out friends and old colleagues when the opportunity came up.
Currently I’m the Beverage Operations Manager for Morris Hospitality, so I look after operation of the bars across all the venues in collaboration with the General Managers and Beverage Managers in venue. I oversee and help with cocktail programs, beverage training and incentives, stock control and stocktake, and anything in the POS system relating to beverage.I also work closely with accounts, finance, marketing, and venue teams to ensure we have a collaborative, consistent, and delicious beverage program, strong process, protocols, and of course support where I can give it. I’d say my top five skills for this role are communication, relationship-building, creativity, problem-solving, and the ability to collaborate positively.
When I first started with Morris Hospitality, I had a general career goal to be a General Manager or in a group role by the time I was 30. Keeping the goal pretty broad meant I was able to say ‘yes’ to everything by that came my way to get here. I believe that opportunities are made. I put my head down worked hard and said ‘yes’, and wasn’t shy about wanting to learn, grow, and progress within the business.
I love working for this business. I have gained some lifelong friends, confidence in my own abilities, the space to be creative, ability to create, and set constructive boundaries. The ability to experience so many different things in this business is one of its biggest assets. The collaboration and being able to work through different businesses and departments is unmatched.
I simply wouldn’t be here without my teammates. The team at The Albert Park Hotel has been quite simply just a pleasure to be a part of. The support, camaraderie, learning, and mentorship I have experienced has been a career highlight. The Shared Services team has also welcomed me with open arms, and I have to thank them for the all the support they have given not just me, but everyone. They are true superstars!
