Sue Friend, Melbourne Forensics
Continuing our Staff Spotlight series, meet Sue Friend, part of the Forensics Team, based in our Melbourne office. Sue values openness, lifelong learning, and surrounding herself with good people. Passionate about nature, Sue finds being outdoors is good for the soul and helps bring clarity to her work.
What’s the most important lesson you’ve learned in your career so far?
First lesson is to be open to possibilities. I think my forensics career has evolved in ways that I did not imagine. I have been very fortunate to work at Sapere where I have developed my career as an expert witness. I have also had the opportunity to hold non-executive director roles. The second lesson is to surround yourself with good people. These are the people that you learn from early in your career (and continue to learn from as learning is a lifelong process). These are also the people in your team. These are the people that you rely on and who are as committed to the work as you are. I am fortunate that Sapere has good people in spades.
What’s the most interesting or unexpected skill you’ve acquired?
In addition to my forensics work and being an expert witness, I also hold non-executive director roles. Sitting on a board has provided me with insights into different industries and governance practices. I have an innate understanding of board practices and the types of information that flow through boards and committees as part of decision making and governance. As a director I provide independent advice and improve the governance and risk management and as an expert witness I have unique insights that I bring to the role.
Have you ever travelled to a place that changed your perspective on life?
Recently I walked the Jatbula Trail in the Northern Territories, a 62 km walk from Nitmiluk Gorge, transversing the Arnhem Land escarpment and finishing at Leliyn (Edith Falls). The trail is only accessible four months of the year and only 15 people per day. The walk was a unique cultural experience following the route travelled by generations of Jawoyn people. It was also a chance to truly disengage from our busy lives with no mobile phones or computers that often accompany us on holidays. I made a deal with myself that I needed to stop operating at a million miles and hour (between work and being a super mum) and recalibrate the balance a little.
What’s something you’re passionate about and why?
Let’s be real. I could say that I am passionate about the work that I do but I think that would be overstating it. I really enjoy the work I do but my real passions lie outside of work. I enjoy doing things that take me outside eg. hiking, mountain biking. Being outdoors is great for the soul. Sometimes (especially when busy with work) it might just be starting the day with a short run. I am passionate about pursuing interests outside of work that ultimately help me to bring clarity and deep thinking to my work. I am also passionate about my family and seeing my children develop into good humans.
What’s the best piece of career advice you’ve ever received?
Approach everything with an open mind and a positive attitude. An open mind means being open to new opportunities, experiences and perspectives. This applies to the work that we do as well as personal pursuits.
Can you tell me about a memorable adventure or trip you’ve been on?
I have twice had the opportunity to go mountain biking with the Blue Derby Pods Ride in North East Tasmania. The trip itself was a great balance between luxury and adventure. Before starting out I knew I could do luxury (great food and accommodation) but was not so sure about the mountain biking bit. However, over the course of a few days and under the expert instruction of our guide I was riding over rock faces and leaning into burns and switchbacks (the lingo!!) in a way I never would have imagined. The last day culminated in the 42km Bay of Fires track winding from mountains to the sea. There is something so satisfying about the mental and physical challenge. And a glass of Tasmanian wine to accompany the fine food is the cherry on top.