For the past 20 years, Mark Scotland has spent the summer taking in some of Australia’s most stunning coastline from Torquay to Apollo Bay. But it’s been no holiday. Scotland is often found marching the sand and scanning the water, alert to anyone whose beach getaway might abruptly become a nightmare.
Scotland is now among Victoria’s most decorated lifesavers, having started about 30 years ago as a five-year-old nipper with the Mentone Life Saving Club, not far from where he grew up at Cheltenham, in bayside Melbourne. Since he was a teenager, Scotland has been patrolling beaches where he has plucked countless people from the water … and possible death. Despite the stress and pressure of overseeing throngs of beachgoers along the Great Ocean Road during the busiest times of the year, Scotland still loves pulling on the red and yellow cap. “It never feels like hard work,” he says. “I get to go and catch up with friends and hang out on the beach.”Scotland stares across The Esplanade at Torquay and out to the shimmering water as he describes this summer ritual that combines volunteering with paid work patrolling the coast.Thankfully, he’s not on shift on this pleasant mid-week summer afternoon, and we’re sitting in the comfort of the seafood restaurant Fisho’s Torquay – one of Scotland’s favourite haunts.Tasmanian scallops at Fisho’s restaurant in Torquay.He also relishes coming to Fisho’s with a group of friends where they all throw down $20 or $30 for food, cast aside the menus and ask the staff to bring out whatever they recommend. So, that’s what we have decided to do. We tell Fisho’s owner Luke Edwards to serve up a few of his freshest suggestions, and he starts us out with some scallops.This dish sets the tone for the meal – it’s easy-going and unpretentious with fresh seafood as the centrepiece while a soundtrack of classic rock plays in the background. It is the first of enough dishes to feed three peopl