At Billabong Retreat, we believe nourishing food should do more than fuel the body—it should comfort, delight and bring people together. Some of the most wholesome meals can also be the most satisfying and delicious, especially when they are prepared with fresh ingredients, creativity and a genuine love of cooking.
For one of our newest chefs, that connection between food, wellbeing and togetherness began at home. Growing up in a Maltese family, food was at the heart of family life, with her mum introducing her to the fundamentals of cooking and her Nunna passing down traditional recipes, flavours and the joy of sharing a meal.
Today, she brings those early lessons into the Billabong kitchen, where she continues to explore how simple, wholesome ingredients can become food that is both deeply nourishing and wonderfully comforting. In this interview, she shares the story behind her culinary journey, what inspires her in the kitchen, and why healthy food never needs to mean boring.
Interview with Olivia:
What inspired you to become a chef, and how did your journey into cooking begin?
My passion for cooking was inspired by my mum, who introduced my sister and me to the fundamentals of cooking from a young age. Growing up in a Maltese household, food has always been at the heart of our family, serving as our greatest love and connection. I was also fortunate to spend countless hours on school holidays or after school watching my Nunna prepare traditional Maltese dishes, an experience that encouraged recipes, culture and the joy of sharing meals with our family.My culinary journey began at a small café close to home, where I secured my first job while completing Year 12. I initially worked as a barista before transitioning into
the kitchen, where I became the weekend cook. This hands-on experience enhanced my passion for the hospitality industry. After graduating high school, having excelled in Hospitality and Food Technology, I knew I wanted to pursue cooking as a career and continue developing my skills.
What drew you to Billabong Retreat, and what has your experience been so far?
My first impression of Billabong was the calm and welcoming atmosphere it embodied. Unlike many kitchens I had previously experienced, which often felt fast- paced, chaotic, and overwhelming, Billabong immediately stood out for its sense of balance and support. I vividly remember walking into the kitchen for my trial shift and
feeling an immediate sense of ease and reassurance. It was in that moment that I realised this was an environment where I could not only feel comfortable but also continue to grow and develop as a chef.
Over the past six months at Billabong, I have experienced significant personal and professional growth. Every day has presented new opportunities to learn, refine my skills, and build confidence in the kitchen. I have also had the pleasure of meeting many wonderful guests, whose appreciation for our food makes my role especially
rewarding. Equally important is the incredible team I have the privilege of working alongside. Their support, dedication, and positive attitude create an enjoyable and motivating workplace, making each shift both productive and fulfilling. I am truly grateful to be part of such a hardworking and welcoming team. My time at Billabong has been an exciting and enriching experience, and I look forward to continuing to grow as a chef while contributing to the success of the team.
What do you enjoy most about creating meals for of guests?
There is nothing more rewarding than watching a guest savour the final bite of their meal, knowing they have genuinely enjoyed every mouthful. Seeing guests return to the buffet for second or even third servings, or hearing them ask for one of our recipes, is incredibly fulfilling and serves as a reminder of the impact that thoughtfully prepared food can have. It is the same sense of fulfilment I experience when cooking
for my family at home. To be able to extend that feeling to others—to nourish people I have never met and, in some small way, brighten their day through food—is both a privilege and an honour. It reinforces my belief that cooking is about far more than preparing meals; it is about creating meaningful experiences and bringing people together.
How has your interest in nutrition influenced the way you approach cooking?
My interest in nutrition has changed the way I approach cooking by encouraging me to create meals that are both nourishing and full of flavour. I believe healthy food should never feel restrictive or boring—it should be colourful, balanced, and enjoyable. When preparing meals, I like to focus on using fresh, wholesome
ingredients that not only taste great but also support overall wellbeing. Knowing that the food I prepare can contribute to someone’s health while also bringing them joy is one of the most rewarding aspects working as a chef.
Is there a particular ingredient or dish you love working with, and why?
I absolutely love working with broccolini and kale when it comes to ingredients. I enjoy their versatility and the variety of ways they can be incorporated into meals.Broccolini is one of my favourite vegetables to serve as a side with dinner, while kale is a staple ingredient in many breakfasts. Even just adding a little bit of salt to both
and sautéing them adds so much more flavour.
What does “food as medicine” mean to you?
To me, “food as medicine” means recognising that what we consume has the power to support both our physical health and our overall wellbeing. Food should be more than just nourishment—it should provide comfort, bring people together, and contribute to a better quality of life. As a chef, I believe it is important to create meals that are both nutritious and enjoyable, ensuring people not only receive the nourishment they need but also genuinely look forward to every meal.
What have you learnt during your time at Billabong Retreat that you’ll carry with you into the future?
During my time at Billabong, I have developed a much greater appreciation for vegetarian cooking. Throughout the previous five years of my career, I worked exclusively in kitchens where meat-based dishes were the primary focus. Billabong has given me the opportunity to expand my skills, explore new ingredients, and learn
a wide variety of creative and nutritious vegetarian recipes. This experience has broadened my perspective as a chef, and I look forward to incorporating the knowledge and techniques I have gained into my future career.
When you’re not in the kitchen, how do you like to recharge and look after your own wellbeing?
Outside of work, I enjoy spending quality time with my family and going for long walks, which help me relax and recharge. I also believe in prioritising self-care, whether that’s treating myself to a massage or a facial.
What advice would you give to someone wanting to cook more nourishing meals at home?
My biggest piece of advice is to have fun and be creative in the kitchen. Cooking is an opportunity to experiment, learn and express yourself. Don’t be afraid to try new flavours, techniques or ingredients. Even if the dish doesn’t turn out perfectly, at least you gave it a go. After 6 years of cooking in a commercial kitchen, I am still learning and experimenting with every dish I make.
What’s your favourite meal on the Billabong Retreat menu, and why?
My favourite meal on the Billabong menu would have to be my Sunday special! It features Eggplant lasagnes served alongside broccolini with capsicum jam, maple- glazed sweet potato, buttered corn, whipped honey ricotta and garlic and herbed organic sourdough. It’s a warm, wholesome, nourishing, comforting meal and a great example of how vegetarian cooking can be made simple but deliciou.
