Page 18 - Port Douglas Magazine 29

experiences where we like to educate our guests a media love for it. The drone photos of our coconut SP: Prior to Thala, Rob and Oonagh built Kewarra
little bit about our unique environment and local plantation are really popular and we’ve seen shots Beach Resort, on land that had been previously
culture. of it pop up in unlikely places unbeknownst to us, growing cane, which they opened in 1986. They
Environmental impact is a big one for us so we for example recently on QANTAS’s inflight menu, owned and operated Kewarra for more than
have been reviewing all our printed materials, which gives us a smile. We take coconut trees for 20 years and over this time acquired a depth of
opting for sustainable materials, lowering food granted living in the tropics but for people visiting practical knowledge around specialised lodges.
miles by using local produce and also auditing our from cooler climates where they don’t grow they The vision for Kewarra at the time was to embrace
waste to create a baseline which we will improve are really iconic. the local history and the stories of the indigenous
on year-on-year to reduce our contribution to people – Aborigines and Torres Islanders. When
landfill. Thala was built originally as a sister property the
A little bit of education for our guests about vision was to convey the sense of wilderness and
their impact on the local areas they are visiting is native fauna and flora.
important and we hope they take that with them “Rob has always loved PDM: What is your background and what role do
on their onward journey. you play? Where are you based and how much time
PDM: Is there still a strong focus on locals and are the magnificent natural will you spend at the lodge?
they a major part of your target market? Would you environment of our area and SP: Being a family business I have been involved
like to see this enhanced and, if so, what would you on some level in Thala behind the scenes since its
do? the astonishing characters it opening. For the last 10 years or so I have been
SP: We get great local support which we really more involved in the digital marketing side of
appreciate. Thala’s Ospreys restaurant is a great has nurtured. things as it has grown to be an important part of
favourite for Sunday lunches and treating visiting communicating who we are.
friends and family. Of course Thala is also a great So he was determined to PDM: How do you view the fact that the lodge is
choice for local weddings and celebrations. break with tradition and used as a model for eco resorts around the world?
Word-of-mouth is one of our best assets and SP: It makes us proud that Thala is seen as leading
when people visit the area and stay or dine with create an environment the way in eco resorts around the world and we
us we love to hear that Thala was recommended consider ourselves a world class product. The
by a local. We have a special accommodation rate where they would want to previous associations of ‘eco’ with a lower grade of
available for locals. comfort is something we have turned on its head
PDM: The lodge is perceived as something ‘special’ stay” and with the evolution of more savvy travellers we
and a ‘special place’. Does this surprise you as feel we are always evolving and constantly looking
well as the interest generated when this magazine for ways to innovate and stay ahead of the pack.
published the cover photo of the Coconut PDM: The challenges your father faced when
Plantation? developing the lodge are well known. Would you
SP: Most people who visit Thala understand that PDM: Was the lodge a dream for your parents? agree a development of this kind could not happen
it is a very special place. Our coconut plantation What have they done regarding other projects and now?
is photographed a lot and we receive a lot of social what is your parents’ background?

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