Have you ever thought about what happens to all the clothes your favourite fashion brand doesn’t sell?

Turns out they’re destined for landfill; and for most brands around 30 percent of their stock every year is dumped. (That’s a lot of very well-dressed ibises!)

But one Australian organisation is working to make sure those unwanted clothes end up in good hands.

Thread Together redirects unsold clothing to people in need, whether they’re facing systemic disadvantage or have lost everything after a natural disaster.

Collaborating with over 2,000 fashion brands and retailers, their team of 600 volunteers collects unsold clothing and distribute them to people via 3,000 charity partners and various channels.

Their extensive operation includes many different facets, including a digital wardrobe – an online platform that supports rural and remote communities across the country; and physical stores in 11 locations around Victoria.

There’s a mobile outreach fleet of 11 vehicles that responds to natural disasters, that’s currently operating in Townsville, Hervey Bay, Brisbane, Ballarat, and Geelong.

They also offer wardrobe and capsule services that provide immediate clothing access to women and children in shelters.

Morris Family Foundation has a three-year funding agreement with Thread Together, providing $50,000 per year over that period under its community grants program.

VIDEO: Watch how Thread Together is changing people’s lives →

With experience comes invaluable knowledge and expertise. In almost every team across every business you’ll find some shining stars who have earned their standing as some of Morris Group’s most trusted and reliable people.

To pay tribute to some of our longest serving team mates, we caught up with just a few members of the exclusive ‘10 plus club’ – people who’ve been working for the business for ten years or more.

Pamela Anderson
VIP Services Executive
The Ville Resort-Casino
37 years of service

When did you start working for the business? What role did you start in?

I started as a waitress in May 1988 at what was then Sheraton Hotel and Casino in the busy buffet and a la carte restaurant Sails on the Bay, which was where The Palm House is now. Coming from my own restaurant business where I was responsible for every job except chef, I was very happy to have an allocated section where I just had to look after customers. No washing up, no cleaning floors, no sitting in the freezer shivering while making our fried ice cream balls! I had small children at the time, so I did a lot of graveyard shifts as we were open 24 hours. This way I was at home during normal hours to be with my family.

What other roles have you had over your time? How has your career grown?

I moved to the hotel front office after five years in the restaurant. In those days we covered every role: valet, reservations, switchboard and night audit. My favourite role where I had more customer contact on the reception desk.

After more than six years on reception, I was asked to apply for a role in the casino. I was to be the Loyalty Manager’s assistant for the old loyalty program called Ace of Clubs. In this role I was able to meet and grow relationships with our gaming and social members. This job evolved into my current role. Many of my old members are still regular and loyal customers. It’s always a joy to share our memories over a coffee or a meal.

What’s been the best thing about growing your career with Morris Group? What’s kept you here?

Morris Group inherited me as a long-term employee of this property. I have been given great support from the company which has always shown that they have confidence in my abilities and experience.

But what has kept me here is the people. My work colleagues, my customers, and the company culture. Look what we have here! It’s always improving, always growing. We have an amazing location – it really takes my breath away every time I walk outside. We have the best restaurants in our city, and we now have Ardo… just wow! I was at an Ardo Rooftop event last night and it’s absolutely world class.

What’s your favourite memory from your time with the business?

Too many to mention, but one that comes to mind was when I was doing my first computer training in front office. The Duty Manager asked me to “move my cursor” so I moved aside a bit. He repeated the request, and I asked him how much room did he need? The look of fright on his face when he realised that I had no idea at all about the scary technology item in front of me!

How important have your co-workers and the broader team culture been for you in your career with the business?

My co-workers are a true blessing! I am the lucky one to have had such an amazingly skilled and positive crew around me over the years. The culture to encourage excellence amongst employees is a philosophy that has rubbed off on all of us. We know we are supported and encouraged to be our best selves.

Mick Graham
Alternate Head of Flying Operations
Nautilus Aviation
12 years of service

When did you start working for the business? What role did you start in?

I first started with Nautilus Aviation back in 2012 as a line pilot.

What other roles have you had over your time? How has your career grown?

I’ve had a pretty dynamic career in aviation. I started as a line pilot, then moved up to Senior Pilot and Operations Coordinator, where I got a real taste for the leadership side of things. From there, I leaned into utility work, eventually taking on the role of Commercial Operations Manager and even stepping in as Acting Operations Manager when needed. These days, I’m the Alternate Head of Flying, but I still like to stay involved in operations whenever I can. It keeps me connected to the team and the day-to-day challenges.

What’s been the best thing about growing your career with Morris Group? What’s kept you here?

The best part of growing my career with Morris Group has been the ongoing professional development and the chance to work on such a diverse range of projects. The variety keeps things interesting, and the supportive, flexible work environment makes it a genuinely enjoyable place to be. It’s the perfect mix of challenge and camaraderie that’s kept me here.

What’s your favourite memory from your time with the business?

One of my favourite memories was spending time in the gulf after a cyclone swept through, bringing massive rainfall. I spent days flying hay out to stranded cattle, surrounded by what felt like an inland sea: a powerful reminder of the critical role we play in these moments.

But it’s not just that one mission. Over the years, I’ve been part of countless search jobs, flown through the aftermath of other cyclones, supported firefighting efforts, and even saved homes threatened by intense bushfires. It’s those moments, knowing I’ve made a real difference when it mattered most, that keep me passionate about what I do.

How important have your co-workers and the broader team culture been for you in your career with the business?

Having a professional, knowledgeable team around you is crucial in this line of work; not just for getting the job done, but for keeping things running smoothly when the unexpected happens (and let’s be honest, that’s most days). I’ve always appreciated the chance to share my experience with newer team members, and I’m constantly learning from the crew around me. It’s that mix of shared knowledge and a bit of good-natured banter that keeps our culture strong, and our team connected even when the going gets tough.

Katrina Bertoldi
Payroll Manager & Executive Assistant
Morris Group (Shared Services)
10 years of service

When did you start working for the business? What role did you start in?

I started in February 2015 as Executive Assistant for Paul Gillespie at Smart Parking. At the time Paul mentioned to my hubby Wayne that he was looking for a new EA and I was looking for a new challenge.

What other roles have you had over your time? How has your career grown?

In May 2015 I was asked to assist my work bestie Sally Foley in CLG accounts (now Morris Hospitality). The following year I inherited the accounting for Finico, Barragunda Estate and a few smaller companies. In February 2017, I was given the task of processing payroll during the company’s transition to an outsourced payroll company and so began my new skills handling payroll for around 30 staff at the Melbourne head office. Then in November 2018 I was approached by Chris to be his EA (OMG! Can’t say no to the boss!).

Over the following eight years I had increased payroll duties because Chris was buying more companies than a mum buying nappies! Today, my payroll now includes Morris Escapes, Nautilus Aviation, Morris Hospitality, Barragunda Dining, and Morris Nautical: an estimated 825 employees. Now I have two helpers who have helped me stay on top of it all (thank you Mandy and Kristen – you’re awesome!) Together, we process nine different pay runs, and since they are all different it can be challenging but I like it that way. It keeps my brain active.

I have learned so much at Morris Group by doing many different roles and tasks, and am forever grateful for the opportunities that have been given to me. I love that I get to do a variety of things, and will never say no because it’s a great way to upskill.

What’s been the best thing about growing your career with Morris Group? What’s kept you here?

I like the diversity of the company: there are so many opportunities available. The experiences and the challenges and learning new things all the time. I know it sounds weird, but the work has also kept me here. I love the variety and the people that I have crossed paths with.

What’s your favourite memory from your time with the business?

Can I say watching Paul and Chris argue over who’s going to hire me? There’s so many, but a recent one is getting the chance to attend the Grand Prix in the Morris Group corporate box and spend time with colleagues that I don’t get to see that often.

How important have your co-workers and the broader team culture been for you in your career with the business?

Extremely important as I wouldn’t be half the employee I am today without their support. My executive management has helped me feel like an important part of the business.

I love the culture at Morris Group. I did a stint a couple of years ago at The Ville to learn their payroll process as a backup and was welcomed there as well. Everyone was so friendly. I don’t feel there is that vibe of ‘them vs us’ anywhere in the group. I have been lucky to work with so many great managers, general managers and venue staff throughout my career here and have been fortunate to meet in person with most of the people that I deal with.

There’s a great vibe in our office. We work well together to get the job done whilst still having lots of laughs and fun. Big shout out to Paul, Chris and Penny for taking a chance on me and giving me a job. I’m extremely grateful for all the opportunities that I have been given.

Prakash Chalise
Head Chef – Railway Club Hotel
Morris Hospitality
13 years of service

When did you start working for the business? What role did you start in?

I started working at Railway Club Hotel in 2012, initially as a Senior Chef de Partie. Morris Group purchased the hotel in 2021 so that’s when I started with Morris Hospitality.

What other roles have you had over your time? How has your career grown?

I have had many roles in in my culinary career. I’ve been a recipe developer, helping chefs and home cooks create or modify recipes. I’ve been a menu planner, assisting restaurants in designing balanced and creative menus. I was a training assisting, which involved explaining technique, food safety, and culinary theory to students and apprentices. I’ve worked in customer and front-of-house support.

After starting at Railway Club Hotel, I was fortunate to be able to develop my career from Chef de Partie to Head Chef through regular training, and support from the executive team and entire business at Morris Group.

What’s been the best thing about growing your career with Morris Group? What’s kept you here?

Training and development have been key factors of Morris Group. Morris Group offers a blend of professional development training, diverse opportunities, and a supportive culture which have inspired me to continue my career here.

What’s your favourite memory from your time with the business?

Morris Group organises an annual conference where we get an opportunity to interact with senior staff, get training, and exchange our ideas and experiences with each other. Last year, the conference was held in Townsville, which was absolutely mind-blowing. There was great food, culture, and views. It was my first visit to Townsville and has remained a very special memory for me.

How important have your co-workers and the broader team culture been for you in your career with the business?

Obviously as a team leader, it’s important for me to be loyal, passionate, supportive, and to inspire the team. But my very hard-working co-workers, and the outstanding broader team culture are the key factors that keep me motivated and proud to work at Railway Club Hotel.

Whether it’s a short-term taste test in a different part of the business, or a series of stepping stones from one exciting role to the next, at Morris Group there are so many opportunities available to try your hands at something new.

We caught up with some of our colleagues to hear about their experience trying temporary roles in different Morris Group businesses, or built their entire careers around saying yes to a new adventure.

Brandon Alloway
Level 2 Helpdesk Technician, Morris Technology

I started with Morris Group in August 2018 as a glassy at The Fox Hotel in Brisbane (former Morris Hospitality venue). Over the next four years I quickly rose through the ranks and ended up as one of the Assistant Venue Managers. In 2022, The Fox was impacted by the Brisbane floods which pretty much ruined the building. Myself and a couple of other staff members were offered the opportunity to work at another Morris Group venue, and I ended up going to Mt Mulligan Lodge.

I started at Mt Mulligan as a fill-in Bartender and Guest Services Agent but was flying down to Brisbane regularly to check in on the venue. Eventually it was decided that The Fox wouldn’t reopen so I was offered a contract at Mt Mulligan as a Bar Supervisor and IT supervisor, helping to fix and maintain some of the IT infrastructure at the lodge.

I met with Chris Morris, and he offered me the chance to move to Townsville and take up an IT role with Morris Technology. I accepted and moved to Townsville in November 2022. I worked in a part-time role with Morris Technology on Tuesday to Friday and was also a Duty Manager at Quarterdeck. I ended up going full-time with Morris Technology in January 2023 as a Level 1 Technician and since then I’ve moved to a Level 2 position and I’m currently in the process of completing some network certifications.

I really love learning new things and dipping my toes into all the different projects and opportunities thrown my way. Being able to diversify and learn a new skill is my favourite thing. I’m now able to comfortably manage networks and assist with 90 percent of the computer issues that get assigned ot me. Not to mention, I can make beds like a champion thanks to my time filling in with Housekeeping at Mt Mulligan.

When I first started at The Fox I didn’t really have a clear career plan. I was really just looking for work that would keep me afloat. But once I started making traction in the role, I knew it was what I wanted to do. I really just took every opportunity as it came about. But working in IT has always been my dream job and I’m so grateful that Morris Group was able to make this a reality for me. I’ve been really lucky to have a mentor like Boris Bakchiev (Chief Technology Officer) who’s been a great influence. His knowledge is simply unmatched.

For the future, I’m really happy with my role at Morris Technology. The team here are great and I have very much become attached to Townsville and made this new home. I’m just looking forward to smashing out as many qualifications as I can to gain even more knowledge of the industry and grow my career further.

Caron Hunter
Senior Finance Manager, Morris Group

When I got the opportunity to do a secondment to The Ville, I had been working with Morris Group for over five years. I had always been based in the Melbourne head office and predominantly working on Morris Hospitality as Finance Manager. I love my role working with the pub group and CBCo Brewing, but I was excited to try something new.

Due to changes in the team at The Ville, there was a chance to help support them for two months, while they recruited a new Finance Manager. Although the roles are similar, it was a big change for me working with new teams and on a very different business which is highly regulated due to the casino and gaming licensing requirements.

The idea of doing a secondment was something I’d been talking to Penny Cottle (Morris Group CEO) and Matt Young (The Ville’s General Manager – Finance) but it was always difficult to find a time that was suitable for the business and for me personally. So as soon as the timing for this opportunity worked out, it all happened pretty quickly, and I was packing my suitcase!

It was a really exciting time to be going up to Townsville. Ardo had only opened a few months prior and I was very keen to see the new hotel and stay there, and try the new restaurants. It was also a nice bonus to have some guaranteed sunshine as Melbourne summer was well definitely over. I was a bit nervous that I’d miss my friends and life in Melbourne, which I did a little but, but luckily I had a couple of friends come to visit me while I was there, and I was having so much fun that the time really flew.

One thing that made the experience easier was that the team in Townsville could not have been more welcoming. They were so supportive and made me feel included and part of the team instantly. That wasn’t just the finance team either. It extended to the sales and marketing team who we shared an office with, and to the ops staff who I got to know. After week one, the amazing staff at Terasu knew to have a Singapore Sling ready for me (even on a Monday night they managed to twist my arm). I even got offered a staff ticket to the Pink concert on the weekend I arrived. Everybody really went out of their way to welcome me. It really was lovely.

I loved my time in Townsville. I had initially thought I might travel back to Melbourne a couple of times during the two months, but I actually never came back once. Whilst I thought I was prepared, the one thing I hadn’t anticipated was stepping off the plane and feeling like I’d been wrapped in a warm, damp towel for the first month (March). I looked like I had been for a shower after every morning walk! But luckily the humidity decreased slightly in April and it was a delight. Townsville is a beautiful town and although the hike up Castle Hill almost killed me, I’m glad I did it. I loved waking up to a view of Magnetic Island every morning and the sunrises and sunsets were unreal.

Really, the biggest challenge I had through my whole stint in Townsville was not eating the Japanese donuts at Terasu every night at dinner. I failed pretty regularly. But the most rewarding thing about the experience was feeling like I made an impact. I was able to share my knowledge and experience from Morris Hospitality and implement small changes where I could that made a difference.

Establishing relationships across the group, both in finance and in operations has been really beneficial for me and makes working on group projects a lot easier and more enjoyable now that I’m back in Melbourne. It’s so much easier working with someone you’ve met face to face.

I would 100% recommend anyone to take the opportunity to do a secondment in another part of the business – especially if you have the chance to do something shorter term like mine. It’s not forever and you have your whole life to do the same thing month to month. Take the opportunities to do something different when you get the chance.

Andrew Occhipinti
POS & Inventory Manager, Morris Hospitality

My first official shift with Morris Group was bartending the Surf Jam event at Portsea Hotel in December 2016. I had a friend working there at the time who suggested it as a summer job. That summer job ended up turning into around five and a half years at the venue, give or take the odd European holiday, and a few months bartending at Lucky Coq while Portsea was closed for renovation.

By the start of my third Portsea summer, I was part of the venue management team. Over the next few years, I learnt a lot about managing front-of-house as well as back-of-house skills like stock control, rostering, cash control and banking. Plus, a couple of extra challenges thrown in with Melbourne’s lockdowns and COVID restrictions.

At the beginning of 2022 – the end of my sixth Portsea summer – I was given the opportunity to move into the Venue Manager role at Half Moon, and a few months later was offered the General Manager role. Moving into a GM role came with one of the steepest learning curves. Managing the back end of the business was a completely different skillset. Suddenly I had to understand in far more detail everything to do with financial controls, labour and stock margins, venue maintenance and planning, and most importantly leading a team and being held accountable for the business’ performance. I learned more in that role than in any other job I’ve had before.After a taking a few months off to travel the world, I came back and rejoined the management team at Portsea for another summer before moving into a POS system support role in Shared Services. That eventually led me to my current position as the POS & Inventory Manager for Morris Hospitality.

When I started with Morris Hospitality, I had nothing even close to a career plan. I had graduated uni six months before and had no idea what I was doing next. But I just kept my eyes open for opportunities to progress. Even now I don’t really have a career ‘end goal’. I just always try to do what I enjoy and stick with what I do well.

I’ve been lucky enough to complete a couple of external courses to grow my knowledge, but I’ve learned a lot more through on the job training. I’ve worked alongside some fantastic people, each with their own way of doing things. Some of them started out as my mentors are now peers who I work alongside instead of under, but I still look up to them and go to them for guidance.

The best thing about growing my career within Morris Hospitality is that I’ve been able to see how so many of the different parts of our business interact. I’m someone that likes to understand a process from end to end, and being based in one venue really doesn’t let you get the full picture of how much is going on in each business or department. Being part of Shared Services has really let me get more involved with different areas of the business, to understand their processes and systems and how they operate.

I think my current role would be much more difficult if I hadn’t come up through the venues. I’ve been involved in so many different aspects of the venues at one point or another, so I can usually help the venue teams sort out their issues. A lot of my day-to-day work is fixing issues that come up in our POS systems or creating solutions for venues that want some new functionality. I do a lot of problem solving so having the first-hand experience of working in so many of our venues makes it much easier to understand what the team wants. I know what questions to ask to find the best solution.

Jason Stark
Sous Chef, Terasu

I started working at Ardo in October 2023 as a Sous Chef at Terasu and I’ve been in that role ever since. Throughout my career I’ve always enjoyed using Japanese cooking techniques and ingredients, so I jumped at the chance to work at Terasu and learn from Chef Yukio. Working at Terasu has deepened my understanding of Japanese ingredients as well as ways to use native Australian ingredients with Japanese techniques. It’s really important to me to be able to showcase Australian ingredients in different ways than people are used to.

Last year I got the opportunity to fill in as a chef at Beechmont Estate for five weeks and Orpheus Island for two weeks. I had met Beechmont’s Head Chefs Chris and Alex Norman when they were visiting Ardo and when I heard about their style of food, it sounded amazing. So, when the chance came up to work with them, I was very excited. It was such a great opportunity, but I was a little bit nervous because The Paddock restaurant has two Chef Hats from the Australian Good Food Guide. Everything really has to be the very best every time.

This year I was lucky enough to return to Beechmont for another four-week block, supporting Sous Chef Rob taking on the grill position which includes preparing all the proteins, dry-aging techniques and sou vide. Cooking at Beechmont is done over coals so it’s been really great learning the technique of keeping the coals going during service.

The Paddock is very different from Terasu. Terasu is a share plate Japanese restaurant and The paddock is fine dining. The Paddock even has its own garden where you can just go out and pick certain ingredients for yourself. It is a challenge going between different cuisines but if you’re willing to learn and do things correctly it is very rewarding.

Living in Beechmont is very different to Townsville. There are a lot of wineries, farms, walking tracks and lookouts around the area and Beechmont Estate has a lot of wildlife to see. The staff and the community is very friendly and it’s only one hour to the Gold Coast.

The best thing about the whole experience has been meeting other chefs who are just as passionate about food. Also, learning new techniques and different ways to cook has been beneficial for me in my career growth. It was really great to push myself out of my comfort zone and just listen to and learn from my peers. I’ve learned a lot from them about how to deal with different situations and building a strong and cohesive team dynamic.

I’d highly recommend other chefs to try getting experience working in different venues across the business. It helps you get a better understanding of the organisation, can increase your knowledge sharing, and makes you more agile and versatile as a chef.

It was 15 years in the making, but Barragunda Dining is officially open and offering guests the opportunity to share a dining experience that has a bigger story to tell.

When the doors to Barragunda Dining officially opened at the end of February, it marked the end of one journey and the beginning of an exciting new one.

For Hayley Morris, it was a moment she’d been imagining for about 15 years.

“It actually feels quite momentous because it’s been so long in the making,” she said.

“I’ve never been this close to the whole process from the very start with any of the other hospitality businesses.

“Usually when you have a win in business you go ‘great, that’s really good’ and you move onto the next thing. But with this, to have it open and be able to sit there and actually enjoy the fruits of your labour, it’s really special.”

Barragunda Dining is Morris Group’s new 40-seat restaurant set amongst the market garden on the Morris family’s Cape Schanck property, Barragunda Estate.

All profits from the restaurant will be directed back to Morris Family Foundation to support grassroots projects that are working towards innovation and systemic change in Australia’s food systems to advance the shift to regenerative practices.

“It just reinforces to us and to everyone else that this is not just about making money,” Hayley said.

“Of course, we want to make money because if we make money, we can donate it. But it’s part of a bigger story.”

That story has its origins in Hayley’s passion and advocacy for regenerative practices in agriculture.

Over the last decade, the estate has been front and centre in Hayley’s mission to work towards creating a food system model that aims to restore nature, rather than control it.

Barragunda Dining is the next step in telling that important story.

“Right now, around 90 percent of the food in the restaurant comes from the farm. We’ve got cattle, sheep, and the vegetables and an orchard,” Hayley said.

“Everything’s just so fresh and delicious. It’s stuff that’s picked yesterday and prepared this morning. That level of freshness you just don’t see it a lot.

“The vegetables are the hero on the menu for sure, but that will decrease as we go into winter because we’ll be able to grow less.

“But even then, it’ll be heavily regionalised and seasonal. There are a lot of farms in the area that will have some different things that we won’t have.”

The road to opening Barragunda Dining was anything but a smooth one. Hayley says she came up against so many obstacles along the way that she often doubted whether it would ever come to fruition.

“I just kept thinking ‘surely something’s going to stop us now.’”

But ultimately, she persisted. And Hayley says that came down to a few factors. One being her co-collaborator and Barragunda Dining’s Executive Chef and Farmer Simone Watts.

“Simone’s a big part of that because she lives down here. This is her whole life. It’s her full-time. She lives 100 metres from the restaurant,” Hayley said.

“I think between having her driving force, with my love for showcasing regenerative agriculture and wanting to help people reconnect with food just meant that it was worth persisting. There’s a real purpose behind it and I think that’s certainly what drove us.”

It was that shared sense of purpose that initially brought Hayley and Simone together as collaborators.

The two of them met when Simone was working as Head Chef at former Morris Escapes property, Daintree Ecolodge.

Hayley says at the time she’d been looking for ways to hero local, regional and organic food on menus across Morris Group’s venues but was having limited success.

“This kind of knowledge amongst chefs was a lot lower than it is today,” she said.

“Supply was extremely challenging and asking chefs to adapt their menus more regularly was a big change. They had to be really adaptive, and it just wasn’t the way menus were done then.

“But when I met Simone, I just knew she was on the same wavelength and had the same ethos as mine.

“She ended up moving back to Victoria and she came to me and pitched this idea of doing a small-scale restaurant somewhere on the Mornington Peninsula.

“Barragunda Estate already had all the farm infrastructure, all the fencing, the water, the sheds, and the packing rooms. Everything was in place and not really being used.  So, it was just this beautiful, perfect opportunity that was ready to get going.”

With the restaurant now open comes the opportunity that Hayley’s been working towards from the very beginning: the opportunity to not only give people an exceptional dining experience, but also to share her passion for creating a food system that’s more in sync with nature.

“Being in such an immersive space where you’re seeing that alternative brought to life in this way and learning about it with other people, is such a different way to take in that information.

“For us it’s not just about being awarded the next Chef Hat. It’s really trying to showcase a way of doing things differently.

“Hopefully by seeing what we’re doing, people can start thinking about how they integrate a bit of our philosophy into their own lives, by finding out where they can support a local farmer either at a farmers’ market or through the Barragunda Collective’s box system or something like that.

“I guess for me, ultimately I hope people leave maybe just having contemplated that a little bit more and understand why we’ve done it.”

Fast five with Barragunda Dining Executive Chef Simone Watts

1. How does it feel to have Barragunda Dining open to the public?

Every day feels like a dream. I can’t wipe the smile off my face during service and I’m just so happy to see familiar faces coming through the door every day and sharing the celebration.

2. What can diners expect from the menu?

Our menu is a representation of all that is beautiful at Barragunda each week. From what native flora is flowering to the vegetables coming through the market garden and orchard. I base the menu simply on what is available.

3. You had a lot of time to think about how you’d approach the menu over the last few years. How has that evolved over time?

Things really changed for me when I moved to Barragunda. It was one thing to understand general agricultural seasons, but to really know a place and recognise the small daily changes can only happen when you’re here full time with your feet in the soil.

4. How often does the menu change?

The menu changes most days, but never drastically. Mother nature doesn’t work that way so why should chefs? Small simple nuances in dishes change to invite new season flavours. Just today I started slipping fig leaves into the jus because autumn is in the air.

5. Are there any dishes or ingredients that you’re particularly excited about at the moment?

I’m always excited about serving our hogget and advocating for giving lambs a longer time on pasture. It’s better ethically, economically and culinarily (aka more delicious). I wish more producers would follow our lead.

The bigger picture

The origin story of Barragunda Dining is all about showing people a sustainable alternative to our modern, mainstream food system.

It’s an extension of the work done by Hayley Morris and the Morris Family Foundation in supporting grassroots projects that are geared toward innovation and systemic change to help Australia’s agricultural industry shift towards regenerative practices.

It’s an issue Hayley is extremely passionate about, and she explains why we should all care:

“In our mainstream food system there’s huge inequality between who’s selling the food and who’s growing the food. What’s happened over time is the farmer has no say over the price of food, because it’s controlled by the big buyers, which is ultimately the supermarkets,” she said.

“Their focus has been on efficiency, which has led to big mono crops. Rather than farmers having a diverse array of foods, they just focus on one because it means things like their machinery and packing systems can be tailored to suit that one product.

“So, naturally you do everything you can to keep your crops growing which means you’re probably going to spray it a lot.

“As a result, what you end up doing is treating nature like it’s a resource to extract from. You’ll get synthetic and chemical pesticides and fertilisers to add back to the soil. But that means there’s no life left in the soil. Everything that the food’s growing from has been added to it.

“Then when prices go up on those fertilisers and pesticides because they’re made from finite resources, farmers don’t have the control to increase the price of food, so the pressure is on them to just get more efficient and cut their costs, which is never conducive to the environment.

“This has led to a situation where the average return for a farming business is less than a five percent. Some of them are losing money and going further and further into debt. So then you have this horrendous statistic where farmers are 60 percent more likely to take their own lives than any other member of the community.

“And this whole system feeds on itself in a cycle, and we buy into it everyday without even knowing about it.

“So, for us what we’re trying to do is showcase what a localised food system and diverse ecosystem can look like.

“One that builds nature, and supports nature, and brings people and the community back into the picture. It’s a philosophy that’s about respect. What you take, you put back in.

“We’re far from perfect. There’s human intervention in any system that can still destructive even in a small way. But it’s about how to do it and be as light as possible and ensure that we’re looking to regenerate what we’ve taken out.”

Read more about how Morris Family Foundation supports regenerative agriculture projects around Australia.

Morris Nautical is on the cusp of an exciting new era. For the first time, all three of its superyachts will be calling Cairns home; and another vessel is about to join the fleet.

From Cannes to Cairns. M.Y. Northern Escape has arrived in Australian waters for the first time after three successful seasons in the Mediterranean.

The 41-metre Benetti superyacht is the jewel in the Morris Nautical crown, offering a truly one-of-a-kind experience for private groups to experience the region’s unsurpassed beauty.

Morris Group Founder and Executive Chairman Chris Morris said welcoming Northern Escape to Australia was a proud moment.

“Northern Escape is the latest design by Benetti and is rated the best 40-metre boat available,” he said.

“For two years in a row it was ranked in the top five charter boats on the Mediterranean. It will be the best charter boat available in Australia.”

Its exciting arrival marks the beginning of big shift for the whole Morris Nautical business.

When M.Y. Northern Escape arrives at the Cairns Marina, M.Y. Flying Fish and M.Y. Beluga will be there to meet her. It’ll be the first time the Morris Nautical fleet has been berthed at the same location, offering guests the opportunity to cruise the waters of tropical North Queensland to the South Pacific.

Mr Morris says this change is a big deal for people who are looking for a different experience to what they’re used to elsewhere in the world.

“Our fleet really offers the best in every category of boat. We have Flying Fish which is a 32-metre Warren that’s been totally renovated and is perfect for small groups and day charters.

“We have Beluga, the 35-metre Moonan which is the best explorer boat and great for diving. Then there’s Northern Escape, the best 40-metre superyacht in the world.”

And then, there’s the next piece in the puzzle: Gambler.

Currently being built in the Gold Coast and due to join the fleet in the coming months, Gambler is a 61ft Assegai. Custom-built for game fishing adventures, it’s touted as the best in its class in Australia.It’s addition to the fleet means an unrivalled experience for fishing enthusiasts and luxury travellers alike.

A life at sea

If there’s anyone who loves boats more than Chris Morris, it might be Morris Nautical CEO Sam Aldred. He’s quite literally spent a lifetime on the sea.

So, there’s perhaps no one better suited to steering Morris Nautical towards its new horizons.

Growing up in Cairns, Sam says he was drawn to the ocean at an early age.

“As a kid I basically was working my weekends and school holidays on a local dive boat,” he said.

“Both of my parents were skippers back in their day. My mum was one of the first female skippers on the east coast of Australia on the trawlers. My dad was on trawlers as well and he went on to drive tenders and tugboats. My family is full of mad sailors.

“So, I left school at 16 and started a cadetship which put me through my first captain’s ticket, and I flew over to Genoa in Italy to join my first white boat. And that’s where my superyacht career started.

“From there I worked my way up, getting sea time and learning the ropes and just kept climbing the ladder until I got my Masters.”

Sam’s co-Captain in work and life, and Morris Nautical’s Chief Operations Officer Emily Aldred’s journey to a life at sea was not quite as inevitable.

A fellow Cairns local, Emily originally started out pursuing a career in banking. But it wasn’t long before her own adventurous spirit (and a little bit of arm-twisting from Sam) saw her getting on board for a career on superyachts.

“Sam and I actually met when we were 14. We went to high school together and then Sam left to live overseas. I always knew he worked on boats but didn’t quite understand what superyachts were like or anything,” she said.

“I got into banking after school. I loved working there, but I just knew it was going to be one of those jobs where I was going to be there for the rest of my life.

“Sam came back to Cairns, and we got together when we were 21. He was about to head back overseas and was like ‘Do you want to come overseas with me and try working on the yachts? I’m going to go back on my own, or we can go back together.’

“I’d never worked in hospitality before – always just customer service. But I gave it a go and we ended up working for that owner for nearly 10 years.”

In 2020, Sam and Emily moved back to North Queensland with the intention of leaving their superyacht days behind them.

But when an ad looking for managers to run a luxury lodge west of Cairns caught their eye, little did they know that the ocean would soon be calling them back.

“We moved home and basically thought, oh well, we’ll finish up yachting,” Sam said.“Somehow, we saw an ad in the paper for the roles at Mt Mulligan Lodge, so we sent an email and within 10 minutes of sending it, we got a phone call. We thought it was maybe recruitment calling, but it was Chris Morris.

“We ended up at Mt Mulligan for a season, and once that was done, we actually left. But Chris told us about his boat, and it was just too good.

“So, we went over to Europe to finish off the build of Northern Escape, and here we are four years later!”

While the pair admits the life of a superyacht crew may not be for everyone, there’s just something about it that works for them.

“I like the team, and the camaraderie that you get with the team,” Emily said.

“I had that a little bit in the corporate world, but being on a boat is completely different. You’re working and living with your team, so you’ve really got to get on with each other.

“We’ve been really lucky. We’ve held the same crew for quite a number of years.”

“The travel is definitely a big part of it,” Sam said.

“Whether you’re somewhere in Australia, or around Italy or France or wherever, it’s a pretty amazing way to see the world.

“But it’s also just the people that you meet. We’ve had some clients who’ve become quite close friends.

“So, I suppose that’s what it is for us. It’s about going to new places and meeting new people.”

With the new year comes a fresh opportunity to focus your attention on the things that bring you joy. In true ‘new year, new me’ spirit, we went looking for a little bit of inspiration from colleagues across Morris Group who are dreaming big and following their other passions outside of their regular work.

Mohamed Sudi

The Albert Park Hotel, VIC

My secret life outside of work revolves around sharing my experiences as a Somali refugee through poetry and storytelling at open mic events around the Melbourne scene. For around nine years, I’ve been attending these events, especially at Bar Oussuo, sharing my story and connecting with others.

Over time, my storytelling naturally transitioned into poetry, as I attended numerous poetry workshops to hone my craft. I’ve learned various poetic styles, rules, and devices along the way. My experiences in a Kenyan refugee camp, where I learned multiple languages and observed so much around me, heavily influence my work.

At the heart of it all, my ultimate goal is to reach different communities and inspire them to tell their own stories, empowering them to write from the heart. This passion drives me to keep doing what I love – using my voice to motivate others to put their thoughts and stories on a page. Whether they choose to share those stories publicly is entirely up to them, but I hope to inspire that first step.

I first started sharing my story when I was in Kenya, learning English after speaking Somali and Arabic. When I moved to Australia through a sponsored visa, I promised myself to stay positive and keep connected with my family overseas, appreciating their blessings and prayers. Over time, I embraced the moments and opportunities in Melbourne, which motivated me even further. One of my long-term goals is to visit the refugee camp in Kenya again and plan an event where I can inspire the community, encouraging them to dream of being sponsored too. Additionally, I graduated with a Diploma of Community Service after the hard lockdown, which further fuels my passion to give back to my community.

Over time, my storytelling and poetry have evolved as I began mixing multiple languages into my pieces, treating language like a passport or green card to connect different cultures. Bar Oussuo became my training ground, where I tested my stories and poems, seeking feedback from guests to improve. My process involved refining my performance – starting with reading from drafts, speaking clearly, and eventually memorising my work to add body language. This approach helped me overcome stage fright and create a unique delivery style, which continues to grow as I challenge myself to perfect my performances week by week.

I love poetry because it connects me to the rich tradition of Somali oral poetry, where clans and tribes would speak in poetry back in the days of the nomads. I enjoy learning and exploring past poetry styles. My first piece was a Haiku, which led me to research other styles like Middle English poetry (for example, “Hark”). I’m inspired by both past and modern poetry, especially through open mic events where I see different poets with their unique styles. Chatting with them often leads to valuable advice and inspiration, helping me grow as a poet. That ongoing learning process is what keeps me going.

I had the honour of qualifying as one of the finalists for the 2024 Australian Poetry Slam, representing Victoria in the state final. It’s been a huge privilege and an incredible experience to be part of this prestigious event. This platform is one of the blessings I carry with me, and I’m embracing it while continuing to build and share stories through it. It’s something I’m truly grateful for, and I look forward to where it will lead me. In the future, I hope to have the opportunity to share my stories in front of a refugee camp in Kenya, to inspire not just individuals but the entire community as well.

I have a following on social media, where people can connect with me through my Facebook page Moman Hero’s Journey. It’s a space where I share my stories, poetry, and experiences, allowing me to engage with a broader audience. Having a following is encouraging because it means people resonate with my journey, and it creates a sense of community. It’s motivating to know that my work can inspire others to reflect on their own lives and stories, and the support I receive keeps me grounded and driven to continue sharing and growing.

Mohamed’s first book, Somalia Too Soon, Vol 1 is available now to purchase in soft cover or e-book.

Follow Mohamed’s work:

• Website – Moman Hero’s Journey
• Facebook – Moman Hero’s Journey

Jarrod ‘Stiv’ Stivala

CBCo Brewing, VIC

My hobby is cooking, and I really enjoy making reels for TikTok, Instagram, Facebook and YouTube. I cook up different dishes – anything from pies to steaks – and film the whole process, edit it, and share it online. For me, it’s all about having fun with food, experimenting with different cuisines, and showing people that cooking at home can be enjoyable and easy. It’s a way to express my creativity, and at the same time, I get to eat some really good food.

I’ve been doing it for over two years now. It all started back in October 2022, when I was dealing with some serious back issues. I had two prolapsed discs and one perforated disc sitting on my nerves which made everyday things impossible, especially playing golf with my mates every Sunday. Golf was my go-to way to unwind, but when that was taken off the table, I had to find another way to deal with everything. I’ve always cooked for fun, and someone close to me who suggested I start filming it. It gave me a creative outlet and a way to focus on something positive.

It’s evolved over time. When I first started, I was using my phone with a dirty camera lens, and my tripod was literally just a cardboard roll from some paper towels. The quality was rough, but I didn’t care because it was more about getting the content out there. Now, things have definitely levelled up. I’ve upgraded my equipment, learned a lot about filming and editing, and I’ve also gotten way more into the cooking itself. I love trying out different recipes and cuisines. I’ve got a bit of an addictive personality. I like to get better and better at things. So, the more I do it, the more invested I’ve become, and I love the challenge of creating something new each time.

Cooking has become a way for me to relax and take my mind off things. It’s therapeutic. Editing the videos is something I’ve really grown to enjoy too. There’s something satisfying about putting together a polished final product after the whole cooking process. Another plus is that it’s a hobby that doesn’t involve drinking, which is pretty rare for me since I work in a brewery! It’s great to have something that lets me unwind and focus my energy in a positive direction.

My mum is probably my number one fan – she likes all my videos. TikTok, Instagram and Facebook have been great for connecting with people. I’ve actually reconnected with a lot of people I hadn’t spoken to in years through the videos. It’s been cool to see people enjoy what I’m doing and give feedback. It’s not about having a massive following, but more about sharing something I love and seeing how it resonates with others.

I think one of the funniest and most memorable things that’s happened since I started has to be how often I burn my mouth in my videos. It’s become a bit of a running joke at this point. But on a more exciting note, having my breakfast pie featured on LADbible and getting millions of views was a pretty cool. It’s wild to think how far a simple video can reach.

The best thing about it has been rediscovering my passion for cooking. Before all of this, cooking was just something I did, but now it’s become a real creative outlet. I also get to eat really well, which is a nice bonus. On a deeper level though, it’s really helped with my mental health, especially when I was dealing with the tough times with my back issues. Focusing on cooking and creating has given me something positive to dive into, which has been incredibly helpful.

For now, I’m just enjoying what I’m doing and seeing where it takes me. Eventually, I’d love to write a cookbook – something that captures all the recipes I’ve been working on, with a mix of easy meals and more creative dishes. I’ve already started working on it, but it’s tough to find the time with everything else going on.

Follow Stiv on Tik Tok and Instagram @Stivalicious

Ryan Anderson

The Ville Resort-Casino, QLD

I started training as a circus and fire-twirling performer as a teenager and have performed at all sorts of events and festivals. That has led to various performing and training opportunities, including dance, theatre, and even bearded lady drag shows.

Post-COVID, I began training to be a wrestler. After a few years of wrestling, when I felt my body couldn’t cope with it anymore, I took some time off before returning as the ring announcer. On top of all that, I also run regular trivia nights at some local pubs here in Townsville.

I started performing about 15 years ago. It began with couple of mates and I trying to recreate different acrobatic tricks we’d seen on YouTube in the backyard. That turned into small performances at friends’ parties and our local youth group, which led to an invitation to perform at a small festival out of town.

We combined our skills with a friend who was a fire twirler for that show, which quickly morphed into a small performing troupe. We still perform as that troupe at different festivals today and it’s grown well beyond what we originally created.

Over the years, I drifted in and out of other troupes and performance types, learning new skills along the way that led to various entertaining and teaching opportunities. For a few years, I taught circus at a local arts company, which was incredibly fun and rewarding. My interest has always been about learning and doing new things, and it is still growing.

Running into people who recognise me from different parts of my performing career can sometimes be a little awkward because I’m pretty bad at remembering people’s names. But it often leads to great opportunities to talk about what I’m doing now and to promote any upcoming projects and shows. In recent years, I’ve started running into past students at pubs and bars, which has been a bit of a trip.

The thing I love about performing is the communities that are built, the friendships formed, and the new experiences. Ultimately, it’s just fun! And it’s how I’ve met most of my closest and best friends.One of the most memorable things that’s happened to me over my performing career has been founding and performing in the circus and fire-twirling troupe Circus Alabanza with two of my best friends. We performed at the grand opening of a circus bar in Melbourne, and unofficially broke a world record there. I could go on for days about all the amazing people I’ve worked with over the years, as there are so many memorable moments.

If you’re ever in Townsville and want to come to a trivia night, you can follow and find the details for our events at Trivia with Matt and Ryan on Facebook, where we currently run events twice a week. If wrestling is more up your alley, check out Queensland Wrestling Alliance on Facebook and Instagram. While I’m not currently an active performing member, I’d be remiss if I didn’t recommend following the troupe I founded, Circus Alabanza, on Facebook and Instagram.

Charli Sandwith

Railway Club Hotel, VIC

Outside of work I enjoy dancing, singing, and acting. I’ve been dancing since I was three years old but had to quit due to a serious knee injury when I was 18. But I still love the art of dancing and watching it.

I started as a ballerina and then moved into competitive dance when I was eight learning many different styles like jazz, tap, contemporary, hip hop, lyrical, aerobics, as well as ballet. My parents say I was a very excited and active child that probably needed a place to express my energy.

I think dancing is a great way to explore emotion and let go, as well as a great way to exercise. I know people may think that dancing is an easy sport but being a competitive dancer has taught me how to work hard and that is why I loved the sport so much.

Although I’ve stopped dancing, my love for singing and acting has grown since. I have an agent, and I have participated in lots of different things like amateur theatre, voiceovers, and advertisements. These activities are all about passion and I think my interest in them is why I have so much passion for my work and life in general.

The best thing to come out of this side of my life has been the people I’ve met along the way. I’ve made many lifelong friends from singing, dancing and acting. When I was an extra on a television show I even met my childhood crush!

Probably one of the most memorable moments has been acting in a Nintendo ad which boosted my career in acting and voiceovers, but also all of my dance concerts have been memorable. I definitely want to keep working and hopefully land a big movie or TV series someday but at the moment I’m just trying to stay open minded and take whatever opportunities come to my door.

There are a few reasons why Ainslie Smith loves having a career in hospitality, but most of all it’s her passion for people. We caught up with Ainslie to find out what makes working at The Albert Park Hotel special, and about her trip to Townsville to celebrate her win in Morris Hospitality’s Summer Stars program.

I’ve just recently celebrated my two-year anniversary working at The Albert Park Hotel (APH). I started off as a runner but moved into the role of section waiter pretty soon after. I also jump behind the bar from time to time – I will say I do pour a mean pot of CBCo.

I’ve worked in and out of hospitality since I was 14. My first job was at Subway, but since then I worked in London at an old workman’s pub. I’m originally from Perth and before moving to Melbourne I managed a café, worked in a food truck serving acai bowls, was a barista, and then moved into training people to be baristas. I’m an actor and screenwriter by training, so hospitality is great inspiration for characters!

The thing I love about working in hospitality is being able to interact with all different kinds of people. I love having a chat with everyone, hearing people’s stories, and just general chats about their days. It’s so fun. I’ve made really great friends with some of our guests which is such a reward. It gives me a great opportunity to work on my improv and comedy chops, and an excellent excuse to chat about food and wine all day.

It’s a pretty special team at APH. Knowing I get to work with some of my favourite people every day, is just the best thing. I also can’t go past our regulars: the banter, life chats, and just general warmth these people show are what make APH so special. It’s not every venue where you can go from in-depth footy chats with the old boys, to life chats with the book ladies, and finish off the day with a good celeb gossip sesh with the gals. I also love a really busy service on the pass. I feel like I’m in my own personal episode of The Bear.

Spring racing season is always fun at APH. I have zero idea about who is going to win anything, but it’s always fun to see the people post races come in all dressed up. Grand Prix weekend is also something I really look forward to – the venue really comes alive.

I was pretty overwhelmed to win the Summer Stars competition to be honest. I’m still not convinced I did anything other-worldly to deserve it. The prize trip to Townsville was incredible: a hidden gem. Ardo itself is so stunning, and I could happily continue spending my days by the pool with a book in one hand and a strawberry daquiri in the other. The food on offer was next level! Dancing the night away at the (Townsville nightclub and institution) Mad Cow with one of my closest friends Maddy was chef’s kiss good.

I’m so grateful for the recognition of my work, and that of the team around me. I’m not an island, so the award also just demonstrates how hard the entire team at APH works. It does make me feel proud to know that me just being myself and treating people the way I’d want to be treated is award worthy.

Goals wise, I just want to continue getting better, and just keep doing what I’m doing. I will happily take any new opportunity that comes my way, as long as I can keep the guests laughing and smiling, that’s the goal!

If there’s one place in the world that’s perfectly placed for researching the Great Barrier Reef, it’s Orpheus Island.

We meet some of the PhD students from James Cook University’s Orpheus Island Research Station (OIRS) to find out more about their research projects and how they’re helping to protect the future of our iconic reef and its inhabitants with support from Morris Family Foundation.

Sasha Faul

Growing up as an adventurous and outdoorsy child, I was always fascinated with wildlife and ecology. When I learned to scuba dive as an early teen, I became passionate about the ocean and developed an interest in sharks.

I started out as a volunteer for a shark research team, and as I gained experience and learned more, I realised I had too many unanswered questions about the movement patterns of the sharks we were working on. My volunteer supervisor, who is now my research supervisor, guided me in designing my study to answer some of these questions.

Apex shark populations are declining globally, so understanding their habitat use and movement can help us manage their populations, as well as guide efforts to minimize negative human and shark interactions.

My research aims to answer some big questions about habitat use for juvenile shark pups. Specifically, I’m trying to define where shark pups live during the early years of their lives, and if these habitats are different to the ones used by adults.

Some shark species use ‘nursery habitats’, or areas where small juvenile sharks can access food and shelter and have a safe haven to grow and mature. My research focusses on trying to find these shark ‘nurseries’ for two species: the tiger shark and the great hammerhead shark.

I’m using a method called acoustic tracking, where we implant a tracking tag into the sharks. It allows us to track their movements to find out which areas they are using. By comparing the movements of adults and juvenile sharks and finding out which locations they use most often, we can define some of the early years of these animals’ lives.

Understanding habitat use by large shark species is really important because they have become a threatened status from overfishing and fisheries bycatch, and because of the threats they can pose to humans.

Unfortunately, the public view of large sharks is not always good, so finding solutions to mitigate potentially dangerous human and shark interactions may help change the public opinion and allow for increased conservation efforts. Looking for shark nurseries specifically can allow us to close the knowledge gaps on shark lifecycles, and better understand how different life stages may use areas differently.

Using Orpheus Island Research Station as a base for my fieldwork has opened a wide door of research opportunities. Operating out of the station is efficient and easy, with the facilities and boats ready to go upon our arrival.

The station has great access to many different coral reefs, islands, bays, mangrove forests and more, which gives us the opportunity to conduct our fieldwork anywhere that the weather allows. It’s also fully equipped with a laboratory and field gear, so when you finish the day, you can process samples such as blood and genetics immediately and store them safely in a scientific freezer.

The semi-remote location of the station means we don’t have to deal with as much public curiosity- which naturally happens when you’re handling large sharks.

Jaelen Myers

For my PhD, I investigate how juvenile stingrays use intertidal sand flats to forage for food. I use drones to observe them feeding in real-time to understand how and what they forage; and I also get in the water to catch rays and collect vomit and tissue samples to analyse their stomach content

This helps me detail the dietary habits of each species, which is important so we can understand their key habitats to help us conserve the species.

I don’t come from a marine background at all. I come from the cornfields of Illinois in the USA. I went through my bachelor’s and master’s degrees without specialising in anything marine.

At the PhD level, I decided to take a leap and try something new. I knew I wanted to live abroad, and once I narrowed down Australia as my next haven, I realised you can’t go to Australia and not be allured by its oceans. At the same time, I realised how intrigued I was by stingrays, so my love for them brought me to Townsville.

We actually know surprisingly little about stingrays across the Indo-Pacific. When I was looking for inspiration for my research topic, I started watching drone videos of rays so I could see how they interacted with their environments and their foraging behaviours caught my interest right away.

Why do this species feed in this habitat, but not that one? Why does this species excavate such deep holes when its foraging, but this one doesn’t? What are they trying to eat anyway? I had to get to the bottom of all these questions!

Working from OIRS was an incredible experience. Most of my work involved flying drones in Pioneer Bay so I could collect video data on the three resident stingray species. I think my most memorable moment was crashing a drone into the cliffside at Little Pioneer Bay and magically recovering it with generous help from the OIRS staff.

Orpheus Island was the perfect place to do cutting edge research on stingray foraging behaviours because of the abundance of rays and excellent water clarity. It’s also across the water from Lucinda Beach, where another colleague of mine did observational surveys on stingrays. Being able to collect data from nearby but in a different environment will allows me to make meaningful comparisons and makes our independent projects more impactful.

This research is important because very little observational work has been done on stingrays, and there is still much to learn about the rays in Pioneer Bay specifically.

Studies by previous researchers have shown that it’s likely the two common species – the cowtail stingray and mangrove whipray –consume different prey and that they use the mangrove habitats differently.
But no one has ever used longer-term observations to watch them forage within the reef flat to understand how these species reduce competition with one another.

There is also a third species – the pink whipray – and we don’t know how they interact with the other species. Studying these interactions is valuable for understanding the ecological roles of rays and where they fit in food webs.

You can see a summary of Jalen’s research in this video.

Morris Family Foundation has provided more than half a million dollars to reef conservation projects in the last financial year through its Reef Keepers Program.

Under the program, the foundation donates a certain amount of money for every guest stay at any of the Morris Escapes luxury lodges, The Ville Resort-Casino, Ardo, and Morris Nautical.

The last financial year saw a total of $577,000 going towards grassroots projects that support the health of the ocean and the Great Barrier Reef.

The supported projects undertake important work around protecting marine ecosystems, reducing ocean pollution, and improving water quality to reduce sediment run-off.

Since the program began in 2019, the foundation has invested over $2.9 million in key initiatives including reducing plastic pollution and marine debris; improving water quality; advancing reef-based research; and Queensland-based projects that help mitigate human activity that contribute to climate change.

We’re proud to collaborate with leading organisations such as Rainforest Rescue, the Australian Marine Conservation Society (AMCS), James Cook University, and others to help deliver these vital outcomes.

When you spend your days helping others reach their full potential, you don’t often have the chance to reflect on your own success.

But The Ville Resort-Casino’s Learning and Development Coordinator, Bec Hoffensetz finally got her well-earned moment in the spotlight when she was named Queensland Vocational Education Trainer of the Year at the recent 2024 Queensland Training Awards.

“I really wasn’t expecting it. I was super amazed and shocked,” she said.

“It’s humbling. There are so many inspirational trainers that I got to network with at that event, and I just thought ‘No, these people are amazing.’ I guess sometimes you just don’t realise what impact you have yourself.”

Humility aside, Bec’s impact on The Ville team has been profound.

In a little over three years, she’s revolutionised training and development at the entertainment precinct, introducing a number of training programs that have not only made positive change for the business, but more importantly for its people.

“We introduced school-based traineeships, where we employ school-aged students to complete their Certificate III in Hospitality,”

“They get released one day a week from school and come into the workplace as a paid employee and learn the skills from our amazing team, and they get their certificate as well.

“I also delivered the Certificate IV in Hospitality as a pathway for some of our people to become leaders, and then last year I developed the Leadership Excellence Program for some of our current and emerging leaders like shift supervisors.

“We had 29 participants in an 11-month program that was all about developing those soft skills, like values, people management, conflict management, and all of that lovely stuff.”

While some of us can take a little bit of time to find our passion, Bec says her love for training fell into place pretty early in her working life.

“I’ve loved training ever since I worked at McDonald’s when I was in high school,” she said.

“You go through a lot of training at McDonald’s, and you become crew trainer, and they really empower you to coach and develop others. I guess that started my love for it.”

Since then, she’s worked in a variety of roles and industries including Commonwealth Bank and for NEATO Employment Services helping people find work. But her dream role at The Ville came about almost by accident.

“When I moved back to Townsville from Brisbane, I got a job as a croupier in the casino to pay for my wedding,” she said.

“Because I’m a trainer and assessor, I’m qualified to deliver training in hospitality, business, and retail, and then having that experience in casino operations meant I knew how to deal all the table games and learned electronic gaming. So, it gave me a really solid foundation to step into this role when the opportunity came about.”

Bec says while the personal accolades like her award win are exciting, by far the biggest reward from her work is the impact she has on others.

“I really love watching other people grow. I have what I call ‘mother ducks’ syndrome’,” she said.

“I don’t have children – I have dogs. But I really feel like all the trainees are kind of my children.”

“The great thing about being here is that there’s been a real culture shift where people really want more development. They’re asking for more, so that makes the role really easy. You’re not forcing anyone into training.

“You can’t do anything without the people around you. I didn’t do any of this myself. So many of the opportunities that have been given to me have been because others allowed me to develop my career that way.

“I’m really lucky working in a place like this – the people really make it. It feels like family.”