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Home » Goodnews Stories Srilankan Expats » Articles » On the Couch with ………… Gerard Fernando (an interview with Denis Anthonisz)
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On the Couch with ………… Gerard Fernando (an interview with Denis Anthonisz)

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Last updated: November 7, 2022 11:24 am
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On the Couch with ………… Gerard Fernando (an interview with Denis Anthonisz)

Source : Silverscene Official Newsletter

Gerard FernandoBio

Gerard Fernando went to school at St. Sebastian’s, Moratuwa and migrated to Melbourne as a young man where he worked as a Cashier with Brambles. In 1975 he met Thomazine Harris and they married in 1976 after a whirlwind romance. Gerard and Thomazine have a son, Enrard, who is married to Amy. Their daughter Evelyn (two), is the apple of grandad’s eye. In 1987 Gerard came to Brisbane in the role of Cash Manager of World Expo 88. Gerard and Thomazine decided to settle in Brisbane and began their Brisbane sojourn in Albany Creek. Following Expo he worked in the Finance Department of Suncorp. In 2000 Gerard began a successful career in Real Estate, joining L J Hooker. Two years later he became principal of his own franchise. A move to acreage on the river in Whiteside occurred in 1997 where Gerard retired in 2020 to become a “gentleman farmer”

Silver Fawn History
Gerard became a member of Silver Fawn in 1987, invited to join the Club by foundation member, Ivor Ephraims. He has given long and passionate service to the Club, holding many positions on the Management Committee in the roles of Committee Member, President, Vice-President and Treasurer. His dedicated service was recognised in 2019 when he became a life member. Gerard values the Club’s role s providing an opportunity for getting people together and as an avenue of friendship.

Sport and Recreation
Gerard loves cricket, playing school cricket in Sri Lanka and local Club cricket in Melbourne. Today he is a couch devotee to all forms of cricket and also enjoys watching Rugby League and Rugby Union. Gerard loves fishing and is an enthusiastic angler whether it be in a boat, from a pier or from the shore. When asked what his favourite catch is, he replied, “Anything that bites!” Gerard has feasted on the plentiful seas off Norfolk Island on three occasions, filling the boat on all three occasions and also landing a shark on each visit.

Books
Gerard is not a book worm but enjoys reading newspapers and magazines that feature cricket and fishing. His love of dabbling as a handyman sees him as a reader of D.I.Y. publications

Movies
Gerard enjoys western and action genres in movies. ‘The Magnificent Seven’ is his favourite. Gerard is also a fan of James Bond movies and nominated Sean Connery as his favourite actor in that role.

Television
Gerard enjoys watching sport on TV, especially cricket. His other favourite is ‘Who Wants to Be A Millionaire’ where he has a fifty per cent success rate as an armchair quiz champion.

Gastronomic Delights

Gerard nominated Pepper Pork as his favourite food. He enjoys dabbling in the kitchen, with hoppers and stringhoppers as his favourites. He is Silver Fawn’s cooking maestro at our Camps and food fares. Whiskey is his preferred beverage, and he loves sipping a glass or two of Chivas Regal when the opportunity presents itself.

What sustains you?
“I like to reflect at the end of each day on what I have done during the day and get the most satisfaction when some of my time has included gardening.”

Gerard does voluntary work three days a week with ADRA, the non-sectarian Adventist Development and Relief Agency which specializes in crises relief and assistance to the poor and marginalised. His work for the agency is centred around packing food parcels and packing of meals. “Every Tuesday, we have about 170 cars coming to pick up food parcels.”

What saddens you/irks you?
Gerard’s initial response was, “Getting old!” He finds the world today a sadder place, “a world without trust and certainty.” He gave an example of the complexity of plane travel today to the simplicity of getting on a plane in the seventies.

Do you have a hero?
Gerard admires the Queen who devoted her life to service. “No-one has a bad word to say about her.”

If you had a magic wand how would you change the world?
Gerard said he’d like to go back to the good life of the seventies when “the world was a younger and more innocent place.”
We congratulate Gerard on his commitment to Silver Fawn and his long history of illustrious contribution to the Club.

TAGGED:Gerard FernandoSilver Fawn HistorySt. Sebastian’s MoratuwaWorld Expo 88
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Otherland Galle Opens on Sri Lanka’s Southern Coast With a Locally Built Approach to Hospitality AI-generated illustration based on source material. No authentic photograph of the Otherland Galle property is embedded in this article. Otherland Hotels opened its first property, Otherland Galle, on 12 October 2026, introducing a 66-key lifestyle hotel that brings together accommodation, dining, music and locally curated experiences on Sri Lanka’s southern coast. The opening adds a new hospitality concept to a region known for its beaches, historic Galle Fort and established surf culture, with the hotel’s programme designed to encourage visitors to engage with the wider destination as well as the property. Located on Matara Road, Otherland Galle is approximately 400 metres from Dewata Beach and 2.8 kilometres from Galle Fort, the UNESCO World Heritage Site. The hotel draws on the area’s culinary traditions, creative communities and coastal way of life, positioning local experiences as a central part of its offer rather than an optional addition to a conventional hotel stay. Founded by Rishi Sreedharan, Samarth Gowda and Emanuel Siddhartha in partnership with Beryll Group, Otherland Hotels is built around the philosophy “Never the Same Twice”. Its approach combines private rooms and suites with shared accommodation and communal spaces intended for different kinds of travellers, from couples and groups of friends to solo visitors and culturally curious guests. The co-founders, pictured from left: Emanuel Siddhartha, Rishi Sreedharan and Samarth Gowda. Source photograph: Lanka Business News. A design-led mix of rooms and shared spaces Designed by Studio Camarada, led by Andre Camara, the hotel has been arranged as a series of interconnected spaces rather than a conventional sequence of corridors and separate facilities. Its interiors draw on the colours and materials of the southern coast, including sandy neutrals, ocean blues and earthy tones, alongside rattan, ash, hand-tufted textiles and marble finishes. The 66-key accommodation comprises 24 Ocean Rooms, 25 Terra Rooms, 12 suites and five dormitories. Room sizes range from 27 square metres to the 70-square-metre Patio Suite, while the property also includes rooms designed for guests with disabilities. The mix offers a range of accommodation formats within one property, including shared dormitory options alongside private rooms and suites. At ground level, Bar-kery combines several functions: reception, coffee shop, bakery, aperitivo counter and informal co-working space. Its Vinyl Corner invites guests to browse records and choose music, giving the communal area a more participatory character. Colombo Coffee Company has developed an exclusive signature blend for the hotel. AI-generated illustrative image based on the reported design approach; it is not a photograph of Otherland Galle. The rooftop venue Creatures brings together a restaurant, cocktail bar, infinity pool and music space, with 270-degree views of the Indian Ocean. It is intended to serve as a daytime dining and swimming venue as well as an evening social space, linking the hotel’s food and music programmes with its coastal setting. Sri Lankan flavours, music and a sense of place The food programme is led by Chef Rajeev Kumar and draws on Sri Lankan culinary traditions, alongside international influences and contemporary techniques. Dishes listed for the menu include King Coconut Ceviche, Yellowfin Tuna Tataki, Lankan Fish Cutlets and Devilled Pork Ribs glazed with kithul treacle. A Watalappam Brûlée brings a familiar Sri Lankan dessert into a contemporary format. Arijit Bose leads the cocktail programme, while Aneesha Thapa manages day-to-day operations. Music is another part of the hotel’s identity, with programming across Afro, R&B, folk, funk, jazz fusion, house, techno and electronica. The combination of food, music and shared spaces is intended to make the property relevant to both visitors and people from the surrounding area. Co-founder Samarth Gowda described the approach as one intended to make the hotel feel accessible and personal: > “Otherland Galle should feel like yours from the moment you walk in. Luxury has often come with a sense of distance, with places appearing impressive because they do not feel accessible to everyone. That is not what we are building. Everything here is designed around who you are and how you want to spend your time.” AI-generated illustration of ingredients associated with Sri Lankan culinary traditions; not a photograph of the hotel’s kitchen or menu. The Other Side: experiences created with local communities A key element of the concept is The Other Side, an experiences programme developed in collaboration with local surfers, fishermen, artisans, guides, chefs and musicians. The activities are designed to connect guests with people and places beyond the hotel, while drawing on knowledge and skills already present in the Galle region. The programme includes curry masterclasses, guided walks through Galle Fort and surf lessons at Dewata Beach. Further afield, guests can take whale-watching excursions off Mirissa or kayak through the mangroves of Koggala Lake. Rooftop sunset sessions, arrack tastings, beach cricket and tuk-tuk bar crawls are among the social activities described as part of the offer. This community-led model gives local participants a role in shaping and delivering visitor experiences, rather than presenting the area only as a backdrop for sightseeing. Its longer-term value will depend on how consistently these partnerships are sustained and how directly local contributors benefit from the activity they help create. Co-founder Rishi Sreedharan said: > “At Otherland, curiosity is the operating principle. We measure success by whether guests leave with a real sense of Galle. The surfers, fishermen, chefs and craftspeople who live here have helped build these experiences, and they are the ones bringing them to life.” AI-generated coastal illustration based on the article’s setting; it does not depict a verified view from the property. A new option for visitors to Galle The opening marks the first phase of Otherland Galle’s development. A gym, wellness centre and banquet facilities are planned for a subsequent phase. The property’s initial offer, however, is already structured around more than its room inventory: its communal areas, food and beverage venues, music programme and locally developed activities form a connected hospitality concept. For Sri Lankans abroad planning a visit home, the opening provides another option near Galle, with a programme that brings together coastal recreation, local food, heritage and community knowledge. For the Galle area, the approach places local contributors at the centre of the visitor experience. Whether the model makes a lasting contribution will be measured not only by the facilities it offers, but also by the strength and continuity of those relationships. The launch also reflects a wider interest among culturally curious travellers in experiences that extend beyond accommodation and conventional sightseeing. In Galle, where historic landmarks sit alongside a living coastal culture, the opportunity is to create hospitality that is carefully designed while remaining connected to the people and traditions that give the destination its character. Sources: Lanka Business News; Colombo Times; Hiru News Gold FM; SoulofHospitality. This article was written based on the source https://www.lankabusinessnews.com/otherland-hotels-makes-its-debut-in-galle/ and corroborated by https://colombotimes.net/otherland-hotels-makes-its-debut-in-galle/, https://hirunews.lk/goldfmnews/493932/otherland-galle-opens-with-66-rooms-introduces-dormitories-to-luxury-hotel-mix and https://www.soulofhospitality.com/business/hotel-openings/otherland-hotels-enters-sri-lanka-with-a-new-approach-to-lifestyle-hospitality, kindly email us at info@eLanka.com.au if any information needs to be corrected. Click here to receive your free copy of the eLanka Newsletter twice a week delivered directly to your inbox! At eLanka, we respect the rights of creators. If we have used an image you own and you'd like it removed, please email us at info@elanka.com.au and we’ll handle it promptly. Thanks. eLanka team eLanka Disclaimer Content published on eLanka may be created by the eLanka team, submitted by contributors or third parties, reproduced or adapted from other sources with appropriate source acknowledgement, or provided as promotional/advertising material by our clients. While eLanka takes reasonable care in preparing and publishing content, we do not warrant its completeness or accuracy. Views expressed are those of the respective authors or contributors and do not necessarily represent the views of eLanka. Third-party contributors, content providers and advertisers are responsible for the accuracy of material they supply and for ensuring they hold the necessary rights and permissions for its publication. Advertising and promotional content should not be regarded as an endorsement by eLanka of any product, service or claim.
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