InterContinental Hayman Great Barrier Reef marks its 75th anniversary in style.

InterContinental Hayman Great Barrier Reef is marking its 75th anniversary year with an exclusive dining experience led by hatted chef Lennox Hastie on 17 July. Guests will dine under the stars on the sugar-white sands of Hayman Island for the bespoke five-course feast, which will be paired with The Balvenie Single Malt Scotch Whiskies.

Hastie says the pop-up kitchen will emulate the fire-cooking techniques on show at his hatted restaurant Firedoor, which opened in Sydney a decade ago.

The chef also has Gildas, a wine bar inspired by his stint at Asador Etxebarri in San Sebastian, which is ranked as No. 2 on the World’s 50 Best. Hastie learned how to master the barbecue in the Basque region of Spain and says he’s looking forward to sharing this “primal and immersive experience".

Hastie says cooking is always about context, “the environment and the climate shaping not just what we cook, but how we cook".

“While we have been patiently ageing some beef in The Balvenie whisky for the last 300 days, some of the dishes will celebrate fish from the reef, and tropical fruits like pineapple and finger lime as well as native succulents," says Hastie.

In addition to its series of culinary collaborations, InterContinental Hayman Great Barrier Reef is offering a series of dedicated events and experiences throughout 2025, including: a History Room showcasing Hayman’s origins as a fishing club in the 1930s; and a 75th anniversary Travel Offer starting from $525 per night. There’s also a Fashion Partnership where guests can book their wedding at the resort and receive a Vera Wang gown worth $10,000.

Hastie says the natural setting of Hayman Island is the perfect backdrop for his fire-driven philosophy. The resort’s recent renaming highlights the island’s proximity to the Great Barrier Reef, which Hastie says he feels a personal connection to.

“The Great Barrier Reef is a place where nature’s raw power and fragility coexist. It’s where I learnt to scuba dive, which I find an incredible escape, and I often find myself cooking on its beaches. My father is originally from Queensland, and one of his relatives, Ernest Bauer, once owned nearby South Molle Island, where one of the bays is still named after the family."

Hastie says he has sourced “beautiful reef fish" from the waters off Hayman from local fishermen. Hastie says “storytelling and connection" will be at the heart of the 17 July event, where he will push the boundaries of cooking over fire, which he showcases in the Netflix series Chef’s Table: BBQ.

“The Balvenie has always been deeply committed to traditional craft, which resonates with the way that I cook over fire. Bringing this philosophy to Hayman Island felt like an opportunity to create a magical dining experience in one of Australia’s most spectacular locations."

“Guests will see, smell, and hear the crackle of wood and the subtle dance of fire as we celebrate ingredients. I hope they leave with a deeper appreciation for the craft behind what’s on their plate and in their glass: the years that it takes to produce a cask of The Balvenie whisky, and the care and the detail involved in cooking with fire," he says.

Hastie says he believes special events like this one-of-a-kind dinner highlight the richness and diversity of Australian produce and landscapes. “It is an invitation to visit our country and celebrate our unique regional stories," he says.