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Home » Goodnews Stories Srilankan Expats » Articles » Doug Walters: Dairy farmer’s son goes the Milky Way-BY DR. NIMAL CHANDRASENA
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Doug Walters: Dairy farmer’s son goes the Milky Way-BY DR. NIMAL CHANDRASENA

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Last updated: December 5, 2021 4:41 pm
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Doug Walters: Dairy farmer’s son goes the Milky Way-BY DR. NIMAL CHANDRASENA

Doug Walters

Doug Walters
Source:Sundayobserver

My first-ever cricket picture scrapbook shows that my collection began on March 8, 1965. The scribbling of the date, made with a child’s unsteady hand, still reminds me of those halcyon days.

As a little lad, I listened to cricket broadcasts. “This is Radio Australia, transmitting the overseas service of the ABC, bringing you ball-by-ball commentaries of the first Test between England and Australia, from Brisbane…You are listening to Alan McGilvray.”

In the year 1965, my first cricketing hero arrived on the scene. He was Kevin Douglas Walters. He was 11 days short of his 20th birthday when he was rushed into the Australian Test team to face the touring Englishmen under Mike Smith. Smith’s team had visited Colombo on their way down under and I followed their travails closely.

Reeling off two consecutive centuries in his first two Tests against Smith’s team, Dougie emerged as the ‘new kid on the block’ in 1965.

From that fateful day – December 10, 1965 – I began a life-long relationship – a distant adulation – with Dougie. I collected all kinds of information about him, pictures, articles, anecdotes and statistics. Over the next 40 or so years, Doug became one of the most respected and admired Australian cricketers, a legend in every sense of the word.

When we emigrated to Australia in July 1993, we settled in Sydney’s Baulkham Hills. I commenced a research career at West Ryde in January 1994. Cricket was the fastest route to making friends and ‘integrating’ with the dominant, white Australians. Many shared my love for the game.

It may now sound bizarre, but, incredibly, our family’s first drive-out, from Baulkham Hills to regional New South Wales, was to Dungog, to see where Walters grew up.

After we arrived at Dungog, we turned up at the Visitor Information Centre in the middle of the township. A kind lady was amused by my question regarding where the famous cricketer once lived. After a brief pause, she recalled who this important ‘Dungog person’ was. She cautioned the farm where Doug grew up was not available for visitations.

Dougie was born on December 21, 1945. It is said that the hard work on a farm allowed him to develop those strong forearms and other muscles from a young age. Apparently, he learned to play cricket on an ant-bed pitch his father made. I imagined Doug growing up in this environment as a sturdy lad, unburdened by the shenanigans and politics of NSW State and Australian cricket in general.

Doug played 74 Test matches (121 Innings) between that memorable 1965 debut and 1981. Interrupted by two years of National Service around 1967-68, he still amassed 5,357 Test runs at an average of 48.26 with 15 centuries with two double hundreds.

He also took 49 Test wickets and 43 Test catches. As a partnership-breaking bowler, Bob Simpson, Bill Lawry, Ian, and Greg Chappell, who captained him in Test cricket, used him frequently to ‘pluck’ a wicket from nowhere. His deeds are part of Australia’s cricketing resurrection in the 1960s and, after that, into the 70s and 80s.

At 17 years and eight days, he first represented NSW against Queensland in 1962. At 19 years, Doug also became the youngest Australian to score a double-century in First-Class cricket. Many other records followed. He hit a century in a session three times in his Test career. He was also the first Australian to score a double hundred and a century in the same Test in 1969 when he scored a superb 242 and 103 against Garry Sobers’ West Indies at the SCG.

Doug was a regular member of the Australian team until 1977, when he, along with the most prominent Aussie cricketers, joined the Kerry Packer circus of World Series Cricket. Following this interruption, a surprise recall against India in the summer of 1980-81 got him back to the international fold against Pataudi’s Indians. When the selectors overlooked him for the Ashes tour to England, Doug took this rejection with good grace and announced his retirement prematurely.

On another fateful day, in August 2007, I pumped into one of Doug’s sons – Brynley, through my environmental work. The unmitigated adulation in my voice, combined with some titbits and a few anecdotes, got his attention. Brynley arranged for me to visit Doug at his home in Carlingford. I was elated!

A few days later, I went to meet Doug at his home. We greeted each other with a firm handshake and he gratefully accepted my gifts of beer and wine. We got talking as if we had known each other for long!

The room was full of memorabilia of Doug’s life. An unmistakable aura of nostalgia hung in the room, along with the smell of tobacco. It intuitively appealed to a fan like me. I showed Dougie some magazines and pictures I had, which impressed him.

Quietly-spoken but full of wit and humour, Doug was on full throttle with cricketing memories, through the evening. He was eager to respond to my keen queries on both his exploits and other cricketers.

We discussed two other people I idolized when young – Bob Simpson and Ian Chappell and their influence on Australian cricket. We agreed on most points. When I said Chappelli was quite popular in the speaking circuit: “…What? Ian? Nah; No one would cross the road to listen to Ian…” I think he was being playful and mischievous and meant no offence to Ian, who he said is a great friend.

I told him I was listening at Moratuwa on December 14, 1974, when Bob Willis bowled that last ball of day two in the second Test at the WACA in Perth. Dougie smacked it for a six to reach his century between tea and stumps.

Dougie received an MBE for his service to cricket. In 2011, he was inducted into the Australian Cricket Hall of Fame, a fitting tribute.

TAGGED:Alan McGilvrayDoug WaltersDR. NIMAL CHANDRASENA
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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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