If you want to understand the finer tastes of the average Rich Lister, hang around their staff. “Let me see that. No, it’s not burnt enough; here, do you mind if I do it?” Caroline Oakley, head chef at Lang Walker’s Fijian folly, Kokomo Private Island resort, asks one of her colleagues, gently prising from his hands a plate with two slices of well-browned (but only slightly burnt around the edges) sourdough bread. When The Australian Financial Review Magazine casts her a curious glance, Oakley smiles and winks, “Mr Walker – you know, Lang – with his toast; he likes the shit burnt out of it.”

Oakley has been doing just that since she first met Walker in 2014, when she was conscripted at the last minute onto his luxury motoryacht in Fiji to cook for his extended family after one of the full-time chefs fell sick. “To be honest, I was terrified,” she says, pulling a fearful face. “I mean what if I’d stuffed up?” She didn’t, and in 2017, she was made head chef at Kokomo when Walker opened the resort, situated on the 57-hectare island of Yaukuve, south of Suva.