It’s a stunning transformation that couldn’t be undertaken without military planning and precision.

Less than six hours after HMAS Toowoomba pulled alongside in Indonesia, the maritime logistics support operations team had the ship’s flight deck transformed from a lethal military platform into a plush, five-star pavilion. 

Instead of supporting flying operations by a seven-tonne MH-60R Seahawk helicopter, the flight deck became a venue for welcoming dozens of diplomats, Indonesian government and military representatives, and other invited guests.

Petty Officer Jess Gunning declared it was a task that couldn’t be achieved by any other team. 

“Having an aircraft on it one day, to a five-star reception the next, it takes a lot of work,” Petty Officer Gunning said. 

“Setting up the marquee, that is a whole crew evolution, and a huge effort by everyone to have that established.

“Having done it as an able seaman and now a petty officer, you know the steps of what you want it to look like.”

Arriving in Tanjung Priok in Jakarta in early February, Toowoomba was on the first port visit of her regional presence deployment across South-East and East Asia. 

As well as maintaining a near-continuous presence in the region, these maritime deployments allow Australia to deepen its partnerships with other nations across the region.

'We’re not just here to put up three meals a day. We’re pretty good at what we do, and it’s a great opportunity to demonstrate this.'

This includes the ship’s own ‘saltwater diplomats’ conducting cultural exchanges to forge working-level relationships.

“It’s impressive, they do an unreal job. It is a daunting task, they are conversing with high-ranked officers, but they are not scared to speak person-to-person in this forum,” Petty Officer Gunning said.

“It does bring you pride, the final touches when we get it all systems go, the lights, the variety of plants and serving areas established it makes it rewarding.”

For any visiting international guests, coming on board Toowoomba is an opportunity to enjoy the best cuisine Australia has to offer. 

Navy chefs created signature dishes incorporating kangaroo and crocodile, before finishing off with staples like Tim Tams and lamingtons that have evolved into cheesecakes and desserts that would be at home in any five-star patisserie.

Maritime Logistics Chef Petty Officer Todd De Bont said while official receptions took weeks of planning, the reception menu was a chance to highlight what Navy chefs can actually do.

“Years of experience knowing the expectations of what other countries would like from us, we capture the flavourings of Australia,” Petty Officer De Bont said.

“That’s the chef’s spin; they brainstormed and did some trials and it came up with some things that were really special.

“We’re not just here to put up three meals a day. We’re pretty good at what we do, and it’s a great opportunity to demonstrate this.”

In the heat of the kitchen, Petty Officer De Bont said it was easy for junior chefs to miss the essential role they’re playing in international engagement.

“I don’t think our junior chefs understand the gravity of it, but in the future, they’ll have a good understanding of what their contribution is and how much influence they can have on our international partnerships,” Petty Officer De Bont said.