After five years at Orpheus Island Lodge, Executive Chef Josh Childs has made his welcome return to the kitchen at The Paddock at Beechmont Estate, and it feels a lot like coming home.

You’re returning to Beechmont after doing a short stint there a few years ago How does it feel to be back at Beechmont? It must be nice to be back on the mainland.

Yeah, it’s a nice change from the island life. I worked here for five or six weeks a few years ago so it’s good to be back. Living on the island’s great, but it’s nice on your days off just to have the freedom to go out and do whatever when you’re on the mainland. And living in Beechmont reminds me a lot of being back at home in the UK. It’s the same landscape as where I grew up. I grew up next to the farms and stuff like that, so that’s really nice.

The offering at Beechmont is quite different to Orpheus Island. How do you approach that as a chef?

They are two really different things. I would say the offering is a lot more personalised at Orpheus, so Beechmont is a lot more relaxed in a way. But for me, I still do the same thing. It doesn’t really change the kind of food I like and the kind of cooking I like or the way I approach it. It’s always about cooking good food. It’s just a different environment.

One big difference is at Beechmont we do a lot more cooked on fire which is nice. We couldn’t really do too much of that on the island. We had a smaller barbecue there, but here we’ve got an actual wood burner. So, that gives you a lot nicer flavour – that smoky flavour in whatever we’re cooking.

Is that an exciting challenge for you as a chef to experiment with some new techniques?

I’ve done it before, so it’s not really that new for me but it’s still nice. The challenge with cooking on fire is that you’ve got to get a bit more of a feel for what you’re doing. You’ve really got to monitor the fire, monitor the temperature, and everything that you’re cooking. You can’t just leave it and move onto something else.

Are there elements you think are fundamental to the menu at Beechmont?

The produce we use is very local. A lot of it comes from local farms, and it’s really great produce so that’s really key to The Paddock. There’s stuff you’re not going to get in the shop; you’ve got to come here and try it. I always sample the local produce before I write the dish. Flavour moves across a season, so we tune the technique to suit: a quick cure or gentle grill when things are young, slower cooking and a little smoke when they’re at peak. The aim is a clean expression of the farm, not a lot of noise from us.

The Paddock has such a strong reputation with its two Chef Hats. Is that daunting for you or does it drive you?

It definitely drives me to do better, and I feel confident that I can make it even better. I want to make the food that I want to make. I think diners here at The Paddock are a bit more open to trying stuff because the restaurant is a farm-to-table concept, so that’s exciting for me.

I think that opens things up a bit for us to use different parts of animals that people may not have eaten before. I want to start adding different offal cuts to certain dishes. You don’t really see it much and if you do it right, it’s really nice. I’m sure there’s an interest in that for this market. Given the setting, dining here should feel anything but ordinary. We want to surprise people, use more of the animal and keep it true to the Scenic Rim.

So, you want to give them something a little bit different and memorable.

Yeah, for sure. But I don’t want do it for the sake of doing it just to be different. I want it to be purposeful. It’ll be there for a reason. I think the secondary cuts are just as good as the prime cuts. You’ve got to put more work into it, but the end result is just as good as a piece of steak. One idea I have is that I want to put beef heart on the menu with a steak, so they’re eating almost the worst part with the best part. That’s the kind of stuff I’m trying to do.

I also want to start using some different meats. I like rabbit and you don’t really see rabbit on a lot of menus; and we might try and put wallaby on at some point, but we’ll see about that. I think people coming here want to try new and interesting stuff.

For Nieve Liveri, there’s a lot to love about her work curating guest experiences at Morris Escapes’ luxury outback retreat, Mt Mulligan Lodge. But above all, it’s being involved in creating lifelong memories for people that makes it something truly special.

I’m the Experience Manager at Mt Mulligan Lodge. My role involves working closely with Reservations and the rest of the lodge team to create itineraries full of exciting experiences for our guests. I get to oversee a fantastic team of Experience Guides and run the day-to-day operation of everything related to activities.

I first started at Mt Mulligan Lodge as an Experience Guide back in the May/June 2023 season. It was my first taste of a season out on the property, and I came straight back for a second season as Experience Coordinator. I’m now in my third season at the lodge and in the manager role.

Growing up, I wanted to be a vet so desperately, but my GPA wasn’t good enough at the time to get into the university, so I enrolled in a Bachelor of Science majoring in wildlife biology as a bridging course. I fell in love with it and ended up adding another major in marine biology so I graduated as a marine and wildlife biologist. Once I graduated, I applied for all sorts of jobs to get my foot in the door, but I really wanted to work in the eco-tourism field because I thought it would allow for a unique lifestyle and lots of travel.

I’ve worked all around Australia in guide-type roles. I first started in the industry at Kingfisher Bay Resort on the world’s largest sand island – K’gari in Queensland. After that I had the opportunity to move across Australia to the wild and gorgeous Kimberley region where I worked as a guide at El Questro Wilderness Park. I worked for a season there and then lived out of my car, travelling through the Northern Territory and northern Queensland until I ended up on the Gold Coast Hinterland at O’Reilly’s Rainforest Retreat before eventually joining the team at Mt Mulligan Lodge.

Here, every day is always something different. Some days I can be in the field leading our guests through our signature and bespoke tours. Other days I spend around the lodge and in the office doing all the behind-the-scenes work to coordinate upcoming guest experiences. I could be out working with the mechanics on caring for our vehicles or collaborating with our station staff to create our amazing muster tours. No day is every the same which makes this role so unique.

I’m also so lucky that I get to greet guests at breakfast every morning and chat to them about their plans for the day. On guest arrival days, I always look forward to meeting the eager faces arriving to the lodge.

Every day on property is a school day. I’ve spent every day of every season learning. The guiding interpretation alone takes about three months to master. Learning where everything on the station is takes a little longer. I don’t go one day without learning something new, whether our station manager Phil is cutting new roads for me to learn or sharing some of his magical wisdom about the property, or my guides showing me all sorts of fun new facts they discover.

Personally, my favourite of all the experiences available at Mt Mulligan Lodge would be Muster Week. It only happens for a week, three times a year but man is it spectacular! From the muster team to the dogs, helicopter and horses, it’s just like something out of a movie.

The Branch ATV experience is just amazing as well. It’s a gorgeous property but Geraldine Lookout for sunrise is always a favourite for me. I’ve been very lucky to spend a lot of time exploring and camping around the property and the Tyrconnell Gold Mine and Branch Lookout at sunset is just… wow!

My days off can be spent relaxing by the staff pool with a stunning mountain in the background, swimming in the creeks nearby, camping, fishing, and exploring the property and its surrounding areas. It’s not just a job, it’s a lifestyle.

I adore living and working at Mount Mulligan. It’s not for the faint of heart and I only say that because it is a very remote property. You see the same faces every single day, but I find beauty and comfort in that. Having 20 to 30 strangers living and working together can be daunting. But I’ve not only got lifelong friends, but a group of people I consider my family. Sharing unique experiences with people who have never seen outback Australia is something that bonds you. From firepit nights to going hiking together or grabbing a beer and lunch in town is such a special experience you can’t put into words.

As a team, we work together towards the same goal of creating a unique and lifelong memory for our guests which is pretty special. Some people visit the lodge regularly and are excited to see a familiar face, and some have saved everything to come and enjoy a stay here. But everyone is a VIP in my book and seeing how much my work can affect people in such a positive way for a short period of time – that would be the best thing about my job.

What’s it like living and working on a remote island with your significant other? Orpheus Island Lodge team members Elise Sarantou and Liam Hay share their stories about how they ended up living the island life, their career growth, and what it’s like sharing the experience side-by-side.

Tell us about your career pathway with Morris Escapes. How did you end up working on Orpheus Island and what roles have you had?

Elise: I spent the COVID lockdown years at home in Adelaide working in the hospitality and tourism industry – first at a backpackers’ which was eventually shut down, and then at the local pub. I’d heard of Orpheus Island through my cousin who worked there in the restaurant.

At one stage the island was really busy and desperate for staff because borders in Australia had opened but international travel hadn’t started. So, my cousin called me and asked if I’d be interested in going up to work as a food and beverage attendant. I was itching to get out of Adelaide and had been considering doing some remote work for a while, so I jumped at the opportunity.

I started working on Orpheus in May 2021 and completed the season before going over to Lizard Island for six months. I came back to Orpheus in May 2023 as a Restaurant Supervisor and was promoted to Restaurant Manager shortly after that. This year I’m stepping into a Guest Services role which I’m really looking forward to.

Liam: I grew up in Mount Gambier and got my plumbing qualification there before I left to go live in Western Australia. I’d been there two years doing farm work before moving back home. My brother drives boats and had applied for a job on Orpheus Island and told me about an opportunity to work in the maintenance team. He didn’t end up taking the job, but I still made the 3,000km journey up north.

I spent the season working in the maintenance team but also had the opportunity to go out on local and outer reef fishing charters. I ended up getting my coxswain at the end of last season, and I’ll be joining the marine team this season which I’m really looking forward to.

How have you grown personally and professionally since starting with Morris Escapes?

Elise: I’d like to think I’ve grown a lot as a person since starting on Orpheus. It’s definitely had its character-building moments, and it’s certainly hard living and working so far from home sometimes. But the experience makes it all worth it. I’ve learned to take more opportunities that come my way and take advantage of being in such a unique working environment. We get a lot of support from (Lodge Manager) Chrissie and the whole team.

Liam: Moving into a commercial plumbing and maintenance job on a remote island is certainly different to work on the mainland. I got to learn a lot about the back of house and inner workings of running an island – things like the desalination plant which I’d never come across before. Also being able to do some general maintenance work throughout the week keeps things interesting and I’m always learning new things from the Maintenance Manager Darren.

What’s the best thing about working somewhere like Orpheus?

Elise: The best thing is being able to explore the island and its surrounds on days off. We will often take the staff boat out to go fishing or snorkelling around in different spots around the island. One day we took it over to Hinchinbrook Island and spent the day up at Zoe Falls.

In my first season here I got my PADI Open Water and Advanced Certificate which was a great opportunity to learn a bit more about the Great Barrier Reef, especially since the guests always have so many questions. More recently they organised for staff to get their recreational boating licenses. On quieter days here, the staff will often hole up on someone’s balcony eating cheese, drinking wine, and playing card games.

Liam: It’s hard to have a bad day of work when you live and work on a tropical island! I love to fish and being able to do that as part of my job has been pretty unreal. Working back of house in maintenance, you don’t get much interaction with guests, so I love having the opportunity to go out the front and work on the boats. It’s been great being able to meet and chat with guests on charters.

On our days off we get to do as little or as much as we want. Elise and I often take out the staff boat and bring fishing and snorkelling gear with us. When the weather doesn’t really permit it’s a great excuse to stay indoors with some card games and movies.

The remote work lifestyle isn’t for everyone. Why do you think it works for you?

Elise: It’s hard living away from my family but I do like the kind of lifestyle Orpheus Island provides. It’s certainly an adjustment going from living in Adelaide to living on an island with 30 other people. But those people quickly become your friends. There’s a great sense of friendship and community amongst the team which is so important. You’re never short of company.

It’s also remote without feeling too remote. It’s easy to get to the mainland if you’re ever in need of some normality. But we’re all usually pretty content to stay on the island enjoying the quieter side of things. It’s also a great way to save a bit of money.

Liam: Being from a country town in South Australia I’m used to small, tight-knit communities which is exactly what you get on Orpheus Island. Living and working all together, you know everyone supports you and has your back.

What’s it like as a couple living and working together in this kind of environment?

Elise: We actually met on the island, so I think it’s easy for us living and working together because we’ve never known it any other way. It’s such a unique experience working and living on an island so it’s nice to know your partner can relate. You certainly get you know each other very quickly! We’ve had some amazing opportunities to get out on the water fishing, snorkelling and island-hopping. Liam taught me how to fish, and I even own my own fishing rod now.

Liam: We obviously work in different departments, so while it’s lovely that we get to see each other throughout the day, it’s not like we’re working closely together. We still get to come home at the end of the day and chat about our days and catch each other up. There can be challenges to any relationship but working on the island together has been great for us. We’ve had a lot of amazing experiences together that you’d never get on the mainland.

Would you recommend working at a Morris Escapes lodge to other couples?

Elise: Having a partner in this situation has been a lovely change for me in the past year. I’d absolutely recommend the experience to anyone. I never could have imagined when I first started that I’d still be here a few years down the track with a new job and having met Liam. It’s a great way to explore and live in a different part of the country, and Morris Escapes has endless opportunities in amazing parts of Queensland.

Liam: Of course! I think any kind of remote work is always worthwhile. It forces you to get outside your comfort zone and try new things together.

The moment Chrissie Williams stepped onto Orpheus Island for the first time, it was love at first sight.

The trip was supposed to be just a casual catch-up with some friends who were running the lodge at the time, but it didn’t take long for Chrissie to realise that her time in tropical North Queensland was only just beginning.

“I knew Ross and Jen who were the General Managers on Orpheus, and I just came to visit them,” she said.

“But I fell in love with the island and its culture, and I was back here working as Assistant General Manager within a few months.”

Six years later, she’s General Manager of the lodge and she’s never looked back.

Chrissie’s whole career has been surrounded by water. Starting out working on boats, diving, and managing teams she eventually found herself working at resorts on Lizard and Hayman Islands.

But the move to Orpheus took things to the next level and allowed her to spread her wings and explore other types of roles.

“I was learning a lot of new things at the start. My background has been mainly on boats, so getting involved in areas like food and beverage, housekeeping, and maintenance was great,” she said.

Having proven herself as a highly capable, reliable, and hard-working member of the Northern Escape Collection team, Chrissie’s often been called upon to share her knowledge and expertise at the other properties, and in various areas of the business.

It’s these experiences that have been not only beneficial to the broader team, but also allowed her to develop professionally.

“I’ve spent a month up at Daintree Ecolodge helping the new General Managers get settled into the property,” she said.

“I also went over to Townsville for a few weeks working closely with the reservations team when they were a bit short-staffed. It was a really great experience for me to learn more about that side of the business and how it all works.

“When Beechmont Estate became part of the collection I worked there for seven weeks, managing that property until the new managers arrived. It was so great to get to spend time learning so much about the other properties.”

Despite all of the lodges having their own unique charm, Chrissie says Orpheus will always be her favourite.

While living and working in a remote area can have its challenges, she says there are definite upsides. Including being able to explore some of the most stunning locations in the country with guests or during your down time.

“There are so many amazing spots on Orpheus but one of my favourite places is Picnic Bay which is a 20-minute hike from the lodge to the other side of the island. I also love paddleboarding out the front of the lodge and watching the sun go down,” she said.

“Remote living isn’t for everyone, but I love it. The fact that it takes all staff less than two minutes to walk to work is a bonus – there’s no excuse for being late!”